In the Kitchen: Coolest cooler - KMSP-TV

If you're headed for the cabin or the park, there's no doubt you'll be dragging a cooler full of snacks and drinks along with you, but what exactly are you packing -- and is it doing some serious damage to your diet?

Registered dietician Christina Meyer-Jax showed Fox 9's Tom Halden how to pack the "coolest" cooler.

Watch the video for more information.

Walk Around Spinach and Strawberry Salad

Ingredients:

• Cropped Spinach Leaves
• Fresh Strawberries (sliced)
• Roasted Pecans (chopped) or pine nuts
• Crumbled feta or goat cheese (optional)
• Dressing: Choose a raspberry balsamic. Christina Meyer prefers Annie's Naturals.

Directions:

1. The amount of ingredients will vary depending on how many plastic cups you want to fill.
2. Take 16 oz clear plastic cups and layer the ingredients in the order listed above. (I like to choose the biodegradable or compostable brands of cups)
3. Typically can get at least 2 layers of each ingredient in.
4. Once the cup is full of ingredients, cover with plastic wrap on top and seal with a rubber band.
5. Put in cooler with cold packs!

Watermelon and Citrus Blueberry Pops

Ingredients:

• 1/2 large seedless watermelon or 1 small
• ½ orange
• 1 cup of blueberries
• 1 tablespoon brown sugar or honey (optional)
• Popsicle Sticks

6 oz disposable cups

Directions:

1. Slice up watermelon and orange.
2. Put watermelon, orange, and sugar/honey in blender until pureed.
3. Put 5-10 blueberries at the bottom of the cups.
4. Pour watermelon/orange puree over blueberries until cups are ¾ full.
5. Cover cups with plastic wrap.
6. Poke popsicle stick into center of plastic wrap of each cup. Should help hold up popsicle stick.
7. Put cups in freezer for at least 24 hours before serving.