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Cooking Demo

Cooking Demo

Recipe: Balsamic Chicken and Veggies

1/4 cup + 2 Tbsp Italian salad dressing (Recommend using Kraft light Italian it's the perfect consistency)
3 Tbsp balsamic vinegar
1 1/2 Tbsp honey
1/8 tsp crushed red pepper flakes (more or less to taste)
1 1/4 lbs chicken breast tenderloins
2 Tbsp olive oil
Salt and freshly ground black pepper
1 lb fresh asparagus, trimmed of tough ends, chopped into 2-inch pieces (look for thinner stalks. Green beans are another good option)
1 1/2 cups matchstick carrots
1 cup grape tomatoes, halved

Recipe: Greek Quinoa and Avocado Salad

1/2 cup uncooked quinoa, (rinsed and drained)
1 cup water
2 roma tomatoes, (seeded and finely chopped)
1/3 cup finely chopped red onions (1 small)
1/2 cup shredded fresh spinach
2 cups fresh spinach (for presentation)
2 tablespoons olive oil
2 tablespoons lemon juice
1/2 teaspoon salt
2 ripe avocados, (halved, seeded, peeled and sliced)
1/3 cup crumbled feta cheese

Recipe: Cheesy Cauliflower Soup

1 medium head cauliflower, broken into florets
1 medium carrot, shredded
1/4 cup chopped celery
2 1/2 cups water
3 tablespoons butter
3 tablespoons all-purpose flour
3/4 teaspoon salt
1/8 teaspoon pepper
2 cups 2% milk
1 cup (4 ounces) shredded cheddar cheese
1/2 to 1 teaspoon hot pepper sauce, optional

Directions
In a large bowl, combine the cauliflower, carrot, celery, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain).

In another large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in the cheese until melted. Add hot pepper sauce if desired. Stir into the cauliflower mixture. Yield: 8 servings (about 2 quarts).
 

Employee Wellness: empwell@uwsp.edu


  
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