Homemade In Winnebago Competition

March 5, 2026

There’s nothing quite like a home-cooked meal — it’s healthier, more affordable, and made with care right in your own kitchen. Cooking at home isn’t just comforting — it’s one of the best ways to support your health and your budget at the same time. When you make meals yourself, you have full control over the ingredients, allowing you to reduce added sugars, sodium, and unhealthy fats while increasing fiber, fruits, vegetables, and lean proteins. Home cooking also helps with portion control and encourages more mindful eating.

Preparing meals at home can significantly cut costs compared to dining out or purchasing convenience foods — proving that healthy choices don’t have to break the bank.

The Challenge: Make Meals At Home  

To inspire our community, we asked our Registered Dietitian Nutritionists to share some of their favorite go-to healthy recipes — meals that are both nutritious and realistic for busy families. This march, in honor of National Nurtrion Month, we’re turning it into a little friendly competition with our “Homemade in Winnebago” challenge!

How to Win?

The competition is simple: The more you cook the more chances to win! 

We invite you to try one of the featured recipes, snap a photo of your finished dish, and submit photo and reciepes for a chance to win one of two Amazon gift cards - I mean who doesn't love amazon? It’s a fun way to celebrate healthier habits, showcase your cooking skills, and highlight how delicious homemade meals can be.

Submit A Photo of Your Meal 

Try our healthy recipes or share your own! 

Below, you’ll find three dietitian-approved recipes that prove healthy eating can be simple, satisfying, and full of flavor. From a cozy, protein-packed soup to fiber-filled muffins and a hearty bean and vegetable classic, these meals are designed to nourish your body. Try one — or all three — and see just how delicious homemade in Winnebago can be!

Hearty Chicken & Wild Rice Soup

Nothing says comfort quite like a warm bowl of homemade soup — and this one is a winner. Our Hearty Chicken & Wild Rice Soup is filled with tender chicken, wholesome wild rice, and colorful veggies, all simmered together in a flavorful broth. Perfect for chilly days, busy weeknights, or whenever you need a little comfort in a bowl!

Serving Size: 1 ½ Cups

Nutrition Facts (per serving): 230 calories | 22g protein | 4g fiber | 2.5g fat

What You'll Need: 

  • ½ cup chopped celery
  • 2 frozen boneless, skinless chicken breasts 
  • 5 ½ cups reduced-sodium chicken broth
  • ½ cup water
  • 2 cups frozen mixed vegetables (from 12-ounce bag) 
  • ¾ cup uncooked wild rice
  • 1 tablespoon dried parsley flakes
  • 2 teaspoons salt-free lemon and herb seasoning

Let's Get Cooking! 

  • Spray a 4-quart saucepan or dutch oven with cooking spray and heat over medium-high. Add chopped celery and cook for 1½–2 minutes, just until crisp-tender and fragrant.
  • Add the frozen chicken breasts, broth, and water. Bring to a boil, then cover and simmer for 10–12 minutes, stirring occasionally, until the chicken is fully cooked (juices should run clear). Remove the chicken and let it cool slightly before cutting into bite-sized pieces.
  • Bring the broth back to a boil and stir in the frozen vegetables. Once boiling again, add the wild rice, cooked chicken, parsley, and lemon herb seasoning.
  • Reduce heat, cover, and simmer about 10 minutes, or until the rice and vegetables are tender.
  • Scoop into bowls & enjoy! 

High Fiber Bran Muffins

Who says muffins can’t be both delicious and nutritious? These High-Fiber Bran Muffins are soft, lightly sweet, and packed with fiber to help keep you full and energized all morning long. With whole-grain goodness and the option to add juicy wild blueberries or crunchy nuts, they’re a perfect grab-and-go snack.

Serving Size: 1 Muffin 

Nutrition Facts (per serving): 160 calories | 4g protein | 4-5g fiber | 3g fat

What You'll Need:

  • 1 ½ cups Fiber One cereal
  • 1 ⅓ cups milk 
  • ½ teaspoon vanilla extract
  • ¼ cup vegetable oil
  • 1 large egg
  • 1 ¼ cups flour
  • ½ cup packed brown sugar
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • ½ teaspoon ground cinnamon (optional)
  • 1 cup frozen wild blueberries (optional)
  • ½ cup chopped walnuts, pecans, or raisins (optional)

Let's Bake! 

  • Heat your oven to 400°F. Line 12 regular muffin cups with paper liners or lightly spray the bottoms with cooking spray.
  • Pour the cereal into a resealable plastic bag, seal it, and crush into fine crumbs using a rolling pin or a bottle. 
  • In a medium bowl, combine crushed cereal, milk, and vanilla. Let it sit for about 5 minutes so the cereal softens.
  • Stir in the oil and egg, beating well with a fork. If using blueberries, nuts, or raisins, fold them in now.
  • In a separate bowl, stir together flour, brown sugar, baking powder, salt, and cinnamon.
  • Gently stir the dry ingredients into the cereal mixture just until moistened. Don’t overmix — lumpy batter is perfectly okay!
  • Spoon the batter evenly into the muffin cups. Bake for 20–25 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
  • If using paper liners, remove muffins immediately from the pan and place on a cooling rack. If baking directly in the pan, let them sit for 5 minutes before removing.

Better For You Bean Soup

Looking for a meal that’s hearty, healthy, and easy on your wallet? This Better-For-You Bean Soup checks all the boxes. Loaded with fiber-rich beans, colorful vegetables, and comforting pasta, this soup is filling without being heavy. Whether you’re feeding a family or meal-prepping for the week, this is a pot you’ll feel good about making.

Serving Size: 1 Cup

Nutrition Facts (per serving): 158 calories | 5g protein | 5g fiber | 1g fat | 154mg sodium

What You'll Need: 

  • 2 cans of beans (any variety you prefer)
  • 1 tablespoon olive oil
  • ½ lb fresh mushrooms, sliced (or 1 cup canned mushroom slices)
  • 1 cup coarsely chopped onion
  • 2 cups sliced carrots
  • 1 cup coarsely chopped celery
  • 1 clove garlic, minced (or ¼ teaspoon jarred minced garlic)
  • 3 cups cut-up, peeled fresh tomatoes (or two 15-oz cans diced tomatoes)
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • ½ teaspoon dried oregano
  • Pinch of freshly ground pepper
  • 1 bay leaf, crumbled
  • 4 cups cooked macaroni (try a mix of whole wheat, vegetable, and white) 

Let's Get Simmering! 

  • Drain the beans and reserve the liquid. Rinse the beans and set aside.
  • In a large kettle, heat olive oil over medium heat. Add mushrooms, onions, carrots, celery, and garlic. Sauté for about 5 minutes until vegetables begin to soften and become fragrant.
  • Stir in tomatoes, sage, thyme, oregano, pepper, and crumbled bay leaf. Cover and cook over medium heat for about 20 minutes, allowing all those flavors to blend. 
  • Combine the reserved bean liquid with enough water to make 4 cups total. (Add a little extra water if you prefer a thinner soup.)
  • Add the liquid mixture, beans, and cooked macaroni to the pot. Bring to a boil.
  • Reduce heat, cover, and simmer, stirring occasionally, until everything is thoroughly heated and perfectly blended.

Do you want to learn how to make more "Homemade in Winnebago" recipes? Consider joining the Wa i Pi Nagu (Diabetes) Program’s freezer meal workshops, where you’ll learn how to prepare balanced meals, practice meal prepping techniques, and make freezer meals to take home with you.

Let’s get cooking!

Submit A Photo of Your Meal