We’re just a couple of weeks into the pro football and while the playoffs are still anyone’s ball game there is one surefire way to win every tailgate you show up at – with a filling recipe that the entire crowd can enjoy. After spending a month learning the in’s and outs of Whole 30 I have a new appreciation for folks who create recipes for special diets.
Both hearty and healthy this easy recipe is perfect for tailgates where you want to eat healthy and still feel full before heading into the stadium. Over the last couple of month’s I’ve shared my favorite discada recipes for breakfast (Tailgate Breakfast Tacos) and lunch (BBQ Bacon Burgers). Today’s dish is my pick for dinner in the parking lot before the game begins.
For today’s recipe I am using a I’m using the 22″ Discada and 12″ burner stand from Carolina Cooker. This is a big cooking space perfect for mixing up a large batch of stir fry! Also known as a Cowboy Wok or a Disco, a discada is made from a recycled plow disk that has had the center welded into a large dish. I love the versatility of a discada for tailgating!
Whole 30 Tailgate Stir Fry Recipe
Eating healthy at a tailgate can be a challenge. This easy recipe is perfect for anyone who wants to enjoy a hearty and health meal before the game begins.
When I’m planning to tailgate the first step to prepare for cooking is prepping all of the produce and veggies. I love this dish because I can do all the chopping the night before and store each ingredient in a gallon ziplock bag. Once it’s time to cook just heat up the discada and away we go!
To start cooking, turn the discada up to a medium high heat and add olive oil in the pan. Once hot, toss in the yellow onions. I used 1 whole onion for this dish.
Allow onions to saute for 10-15 minutes or until translucent. Add sliced potatoes and season with salt and pepper. Potatoes take the longest to cook so keep an eye on the pan and make sure you aren’t allowing anything to burn.
Once potatoes are approximately 3/4 cooked, add the bell peppers. You can use any color of bell pepper you’d like. For my version I used an orange, yellow and green pepper.
Stir continually so nothing sticks to the pan. Once veggies appear close to done, toss in your sliced sausage. For this dish to be whole 30 I used Applegate chicken sausage because it is 100% sugar free. The sausage is fully cooked, so we are browning each piece while the veggies finish cooking.
If things appear a bit undercooked, push everything together into the center of the pan. This piling method allows for steam to finish cooking the potatoes and vegetables. Plate and serve with your favorite hot sauce or eat by itself!
[tasty-recipe id=”2626″]
Disclaimer: I received a product sample from Carolina Cooker to inspire this post. All content, opinions and thoughts are my own
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