Monday, November 11, 2013

Meatless Monday Recipe

So I have a slight obsession with a certain food blog.  Today when reading her newest post I noticed that it was actually a meatless post, and since we here in the Valley View participate in the Meatless Monday Movement I thought I might share it with you all so you can enjoy the amazingness of her recipes.  Check it out @

Butternut Squash & Mushroom Enchiladas with Tomatillo Sauce
 Serves: 12
For the enchiladas
  • 1 small onion, chopped
  • 1 large jalapeño, chopped, seeds and ribs removed
  • 1 cup chopped bell pepper (2 peppers)
  • 2 tablespoons butter
  • 2-3 cups butternut squash, peeled and cubed
  • ½ teaspoon chili powder
  • ½ teaspoon cumin
  • ½ teaspoon salt
  • 16 ounces fresh chopped mushrooms
  • 12-15 corn tortillas
  • 2 cups shredded cheese
  • Mexican toppings: cilantro, avocado, queso fresco
For the sauce
  • 2 lbs. tomatillos
  • 4 cloves garlic
  • ½ cup cilantro
  • 2 cups broth
  • ½ cup half and half or cream
  • salt to taste
  1. Sauce: Remove the husks and place the tomatillos on a greased baking sheet. Roast for 20 minutes at 400 degrees, until the skins have brown or black spots on them and the tomatillos are soft. Place in a blender with the garlic and cilantro and puree until mostly smooth. Transfer to a saucepan and add the broth. Simmer for 20 minutes, until the sauce has thickened. Add the cream and season with salt.
  2. Squash Filling: In a large nonstick pan over high heat, roast the jalapeño and bell pepper. Do not stir too often; let the skins get browned and roasted. Add the onions and saute for a few minutes. Add the squash, 1 tablespoon butter, cumin, chili powder, and salt; saute until the squash is fork tender. Set aside.
  3. Mushroom Filling: Place 1 tablespoon butter back in the pan; add the mushrooms and saute until soft and browned. Season with salt and additional cumin and chili powder.
  4. Assembly: Preheat the oven to 400 degrees. Wrap the tortillas in a moist paper towel and warm in the microwave. Stuff the softened tortillas with a little bit of squash and mushrooms. Roll and place seam-side-down in a baking dish. Repeat until finished; cover with sauce and top with cheese. Bake for 10-15 minutes until cheese is melted and bubbly. Serve with your favorite toppings.
This recipe was perfect for us because even though it makes a ton of enchiladas, you can just keep the filling and sauce for a few days and then make a few enchiladas throughout the week as needed. As written, the filling would stuff about 20-25 small corn tortillas. The size of pan to use will depend on how many you’re baking at one time
*Note the above recipe was taken directly from

I highly advise you check out her blog and ENJOY the many amazing recipes and stories she has to share.  I have yet to try something of hers that is not amazing.

Monday, October 28, 2013

Pumpkin Carving Contest

It is that time of year again.  Everybody please enter your vote for the best carved pumpkin.  They will be on display in the Valley View until Thursday October 31st.  I will be posting pictures to this post as entries are made and will gladly take votes here (please comment with your favorite below), on our Facebook page (Like your favorite), or in person in the Valley View!

Wednesday, October 23, 2013

Baked Ziti

Things have been a bit crazy around here this semester.  For the first time Dining Services was invited to participate in Wolverine Wednesday as well as the Zone.  While our gig with Wolverine Wednesday was last month, you can find us down in the Zone every Tuesday from 11-12.  So far we have taken a variety of samples from our different locations and have plans for more samples and some competitions coming up.  Hint hint nudge nudge maybe you should enter the Pumpkin Carving Contest!  Yesterday for the Zone we sampled our Baked Ziti dish from the Valley View.  There was a lot of positive feedback as this is always a popular dish.  Think warm fuzzy feelings and you get the basic flavor profile.  Several customers asked for a recipe concerning this dish and I figured it wouldn't hurt to pass it along to all of you. 

Ziti Pasta Bake
1 bag Rotini
1.25 lb Shredded Mozzarella Cheese
1 cans Marinara Sauce

Boil pasta to al dente.  Mix pasta with 1 lb of cheese and sauce.  Spray casserole dish with pan spray and pour mixture into dish. Top with remaining cheese.  Bake at 350 until cheese is melted. 

**Play with your measurements if you like your dish with more sauce and cheese as I do, feel free to add more.  Make it your own and most importantly ENJOY!

Tuesday, October 8, 2013

Dining Services Annual Pumkin Carving Contest

Where: Valley View Cafeteria
When: Monday October 28th until Halloween Day, Thursday October 31st.
Who: Students, Faculty, & Staff can enter.

Prizes: We will be selecting a 1st, 2nd, & 3rd place winner with other prizes just for entering....

First place prize is an High Sierra Backpack!
More info on other prizes soon!

Participants can pick up their pumpkins the week before. We will have the pumpkins un-carved on display in the Valley View Cafeteria and you can stop by any time to save yours.
The pumpkins will be on display the week of Halloween and Students, Faculty, & Staff will be encouraged as they pass through to help vote.
Voting: The winner will be decided through popularity this year. We will have voting boxes near the displayed pumpkins and the customers as well as any one passing by can help vote for their favorite.
Winners will be announced by @ 2 PM Halloween day, October 31st. Participants can retrieve their pumpkins at this time.

•All entries are encouraged to be returned by Monday, October 28th due to the popularity voting style.
•We will be providing pumpkins but the participant may provide their own if they so choose.
•Pumpkin must include carving, other crafting techniques ok.
•No open flames are allowed in the Student Center so lit candles inside the pumpkins will not be permitted. •Electronic lighting via battery power ok.
•Any electronics to support the carved pumpkin must be battery powered. We are not accountable for providing power or lighting to your pumpkin.
•Have Fun!

Monday, August 26, 2013

New Year, New Friends

It is a new year here at the UVU.  Things are going pretty great here in the Valley View.  We have new employees, a new seating arrangement, and new merchandise for our new students.  As crazy as this day could have gone it is actually going remarkably well.  Here's hoping the whole semester stays this way!

Tuesday, August 6, 2013

Summer Blues

Wow, this summer has gone by so fast--one giant heat wave of fastness.  Guess that means it is time to jump back on the band wagon and get updating all of our sites, start spilling forth my thoughts on random topics and attempt to keep up with a few thousand some odd students.  Hope your summers were great, I hope you were able to go on a few small/large trips, visit with friends and family, and in general kick back before going back to the grind stone.  I know that this will not be true for all of you out there, for I see many of you each day studying and working--sometimes both at the same time! 

Here at Dining Services things have not quite calmed down this summer and now that August is here it does not look like it will ever happen.  In attempt to keep up and preemptively prepare for the decent of insanity the first week of school we are actually hiring.  So come apply, tell your friends, tell your family.  There are openings all over here in Dining Services.  You will want to go to the UVU Job Board and apply for job posting #054241.  We look forward to seeing your applications!

Tuesday, April 30, 2013

Summer Hours

Summer Hours for the Valley View will be as follows:

7:45 a.m. -3:00 p.m.

We will observe Memorial Day, Independence Day, and Pioneer Day but other than that will be open each day for your convenience. 

Our blog will be undergoing some much needed renovation this summer and we are working hard on getting all of our nutritional information for our line items up on the blog.

Make sure to check out our facebook, twitter, and instagram pages as well :  www.facebook/uvudining  #UVUDining or Dining@UVU