Rec and Wellness Center offering Meal Kit Mondays in August

· 2 min read

Rec and Wellness Center offering Meal Kit Mondays in August

Colorful vegetables are being sautéed in a skillet.

The Rec and Wellness Center is offering ready-to-go “Meal Kit Mondays” through its Wellness Kitchen on East Campus. The service offers everything needed to prepare dinner in less than an hour.

All kits include a recipe card to assist with preparation. Participants provide utensils, cooking spray and minor chopping, mixing and baking to complete the meal. Each meal costs $15 and serves four.

The service is available to all students, faculty and staff. Entrée options and dates are listed below.

Orders can be placed online. Kits will be ready for pick-up from 4:30 to 5:30 p.m. on the assigned Monday at the Wellness Kitchen inside the Rec and Wellness Center on East Campus.

August 15 entrée choices

Orders must be received by 11:59 p.m. August 10.

  • Baked Southwest Chicken Casserole — Full of comfort flavors like black beans, corn, green chilies, cilantro, tender chicken and southwest seasonings.

  • Egg Roll Skillet — Shredded cabbage, loaded with carrots, and is bursting with Asian flavors from soy sauce and rice vinegar.

  • Vegan BBQ Tofu Bowls — Easy and delicious vegan bowls featuring bbq tofu, steamed broccoli, roasted red onion, brown rice and pineapple for a fresh and flavorful meal.

August 29 entrée choices

Orders must be received by 11:59 p.m. August 24.

  • Honey Chipotle Shrimp Tacos — A healthy, simple, yet delicious summer dish that’s bursting with flavor and served with a refreshing mango cucumber salsa.

  • Crispy Parmesan Chicken with Couscous and Green Beans — Crispy chicken breaded with an amazing parmesan garlic crust paired with tender zucchini sautéed to perfection.

  • Roasted Sweet Potato, Chickpea, and Kale Power Bowl — Loaded with roasted sweet potatoes, kale, spicy chickpeas, and topped with a creamy white bean and apple cider vinegar dressing.

For more information, contact Brenna Schmader via email at

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