Recipes for eating healthy in winter

ASHWAUBENON – Judy Knudsen, Brown County’s UW-Extension Family and Living Educator joins Pauleen Le in the kitchen as Saturday’s cooking guest.

Judy will share recipes to stay healthy in winter and healthy game day snacks for next Sunday’s big game.

Pomegranate Salad


1 bunch romaine lettuce, torn (about 8 cups)

½ cup pomegranate seeds

½ cup chopped pecans or walnuts, toasted

½ cup shredded Parmesan cheese

1 large Granny Smith apple, chopped

1 tablespoon lemon juice

¼ cup olive oil

¼ cup white wine vinegar

2 tablespoons sugar

¼ teaspoon salt


  1. In a large bowl, combine romaine lettuce, pomegranate seeds, pecans and cheese. Toss apple with lemon juice and add to salad.
  2. In a small bowl, whisk remaining ingredients until blended. Drizzle over salad; toss to coat. Serve immediately.
  3. To toast nuts: spread nuts in a 15x10x1-inch baking pan. Bake at 350 degrees for five to 10 minutes or until lightly browned, stirring occasionally.

Texas Caviar


1 16 ounce can pinto beans, drained and washed

1 16 ounce can black beans, drained and washed

1 15 ounce can pegged corn

1 cup chopped green, red and yellow pepper

1 cup chopped onion

1 cup chopped celery


½ cup olive oil

½ cup apple cider vinegar

1/3 cup sugar (may need to add a little more)

½ teaspoon salt (optional)

½ teaspoon pepper (optional)


  1. Combine dressing ingredients in saucepan and heat, stirring constantly until sugar dissolves.
  2. Mix together first six ingredients and then pour dressing over bean mixture and mix well. Marinate for several hours. You can drain and eat with chips or just eat as is.

Fruit Dip


2 cups vanilla yogurt

1 teaspoon dry sugar free gelatin


Serve with fresh fruit i.e. apple slices, pineapple, grapes and strawberries.

Cinnamon Sugar Chips


1/4 cup sugar

1 1/2 teaspoons cinnamon

4 tablespoon butter, melted

2 flour tortillas


  1. Cut each flour tortilla into 6 to 8 wedges or use a cookie cutter to cut out shapes in the tortillas.
  2. Preheat oven to 350°F. Line a baking sheet with parchment paper or foil. Mix the sugar and cinnamon together in a small bowl and spread out over the bottom of a small plate. Melt butter in a small bowl.
  3. Dip the cut pieces of flour tortilla in the melted butter, gently shake off the excess and place on the plate of cinnamon sugar. Only coat one side of the crisp in cinnamon sugar. Then place coated tortilla pieces, cinnamon sugar side up, on the lined baking tray. Bake for 12 minutes at 350°F, or until the tortilla crisps are indeed “crisp”. Remove from oven and let cool for 2 minutes.
blog comments powered by Disqus