Keeping the Dining Hall Fresh

Keeping the Meal Plan Fresh:

At first glance, the University of Georgia meal plan seems to live up to its reputation as one of the top collegiate food services programs in the nation.

At a cost of approximately $15.20 per day for all the food you can eat seven days a week, there are very few good reasons not to take advantage of the meal plan.

The variety of choices and social outlets provided by the four on-campus dining halls make it an obvious choice for freshman, but the truth is that many students quickly get tired eating the same thing every day.

“After four years on the meal plan, I have gotten sort of sick of it,” said Amanda Adam, a 21-year-old theatre major.  “I have to make myself come here sometimes to avoid wasting money dining off-campus.”

Still, there is a reason that UGA food services has won 71 national awards and counting.  The key to keeping the dining hall fresh is getting creative, and it is easier than most students imagine.

By mixing and matching ingredients from the various different stations available in every dining hall, there are a staggering variety of different dishes that are not on any menu you will find on the food services website.

Some of the best recipes I have come up with are surprisingly simple, while others are decidedly more labor intensive.  The rest of the article outlines three of my favorite recipes that I have come to know and love after three years on the meal plan.

Thinking Arby’s:

Have you ever had a hankering for a roast beef sandwich so intense that you decided to forego a visit to the dining hall to make the trip out to the east side?  With a little bit of ingenuity you can have that same Arby’s taste at Snelling.

By now you have probably noticed that the Grill doesn’t have roast beef or red onions behind the counter.  A quick stop at the deli and then the salad bar on your way to the grill is all you have to do.  At the Grill, ask for a slice of cheddar and an onion roll and you are on your way to an exciting change of pace from a chicken philly.

Teriyaki Shrimp Quesadilla:

For those who appreciate a new way to enjoy a classic dish, the teriyaki shrimp quesadilla is for you.

On your way to the Mongolian Grill, make sure to load up on your favorite assortment of vegetables – I usually opt for spinach, onions, and mushrooms but get creative!  Make sure to tell the grill attendant that you don’t want fried rice or noodles, as they tend to make the quesadilla soggy.

Before you head over to O’casa, ask the attendant for one of the small bowls they have behind the counter and fill it with teriyaki sauce.  It is important to keep the sauce separate because dining hall policy prevents the workers from putting sauce on a quesadilla before cooking it.

Once you are ready, ignore the quizzical looks you are bound to receive and ask them to make you a quesadilla.  You can opt for cheddar or mozzarella, which they have behind the counter, but if you feel like taking it a step further, bring them a bowl of feta cheese from the salad bar.

Once they have finished your quesadilla, add teriyaki sauce to taste and then ask yourself why you never thought of doing this before!

Chopped Steak Breakfast Burrito:

Once you get in the habit of trying new things, there is a tendency to push things to the limit.  For those with some time on their hands, this is the recipe for you.

Because it does take a long time, this recipe works best during the off hours at Snelling.  From my experience, the hours between 3 and 5 p.m. are best.

Start out by asking for a chopped steak or chicken from the grill with your favorite cheese.  Again, this is up to personal preference, but I prefer pepper jack.

Once it is finished, load up on your favorite ingredients from the salad bar and then head over to the omelet station.  Consider throwing black beans into the mix.

At the omelet station, I ask for two shelled eggs because I prefer the taste but for those of you who are watching their cholesterol, egg whites are the best option.  Be careful not to go overboard with ingredients because the folks at the Mexican station can only fit so much in one burrito!

Once your omelet is finished, you are finally ready for the home stretch.  By this point you should already have included all of the vegetables you want, so there is very little left to do.  I usually keep it simple and just add sour cream and picante salsa, but if any of the daily varieties strike your fancy, feel free to make this recipe your own.

Once everything is finished, you are finally ready to eat.  At this point you should feel like a dining hall pro as you will have certainly drawn the attention of a number of jealous onlookers.

The ideas I have put forth so far are just a fraction of the ways to tailor the dining hall to suit your needs.  As you start to come up with your own ideas, start to think of yourself as a head chef with a full staff of professionals prepared to help you achieve culinary greatness.  At UGA, you don’t even have to know how to cook ramen noodles to eat like a king!