Page 1 Page 2 Page 3 Page 4 Page 5 Page 6 Page 7 Page 8 Page 9 Page 10 Page 11 Page 12 Page 13 Page 14 Page 15 Page 16 Page 17 Page 18 Page 19 Page 20 Page 21 Page 22 Page 23 Page 24 Page 25 Page 26 Page 27 Page 28 Page 29 Page 30 Page 31 Page 32 Page 33 Page 34 Page 35 Page 36 Page 37 Page 38 Page 39 Page 40 Page 41 Page 42 Page 43 Page 44 Page 45 Page 46 Page 47 Page 48 Page 49 Page 50 Page 51 Page 52 Page 53 Page 54 Page 55 Page 56 Page 57 Page 58 Page 59 Page 60 Page 61 Page 62 Page 63 Page 64 Page 65 Page 66 Page 67 Page 68 Page 69 Page 70 Page 71 Page 72 Page 73 Page 74 Page 75 Page 76 Page 77 Page 78 Page 79 Page 80 Page 81 Page 82 Page 83 Page 84GoodLifeFamilyMag.com NOVEMBER | DECEMBER 2016 21 1 (12 oz) loaf whole wheat French bread, cut into small cubes 3 slices center cut bacon, minced 1 tablespoon butter 1 large onion, minced 3 medium stalks celery, minced 10 fresh sage leaves, minced 2/3 cup chopped parsley Salt and fresh pepper 1 large egg, beaten 2 cups fat free chicken broth 1/2 cup water Cooking spray CRANBERRY SAUCE 12 oz. of fresh cranberries 1/4 cup honey or maple syrup 1/2 cup water 1/4 cup orange juice 1/4 cup walnuts 1 apple peeled and chopped 1/4 cup raisins 1 tablespoon cinnamon (optional) Combine water, honey or syrup, and orange juice in a pot and bring to a boil. Add in cranberries, bring back to a boil and then reduce heat and keep on a low boil for about 30 minutes until the cranberries open and sauce starts to thicken.Transfer to a bowl and allow it to cool. Add in chopped apples, walnuts and raisins and cinnamon if desired.Then transfer to refrigerator, cover and leave until cold and solidifies more. RecipeadaptedfromEmilyHan. ThisupdatedCranberrySaucerecipeismadewithrealcranberriesnotcannedcranberries, whichareloadedwithhighfructosecornsyrup. SWEET POTATOES 4 large sweet potatoes peeled Olive oil (approx 1/3 cup) Lemon juice (1/2 lemon) 1/3 cup honey or maple syrup 1 tablespoon cinnamon 6 granny smith or honeycrisp apples Sea salt and fresh ground pepper to taste Pecan or walnuts as desired Peel sweet potatoes and cut into chunks. Pour olive oil, honey or syrup, cinnamon and salt and pepper over potatoes. Peel and core apples, dice and mix with olive oil and lemon juice. Cook potatoes at 375 degrees until soft, about 30 minutes. Cook apples during final 15 minutes until soft. Mash potatoes, add in apple mixture and drizzle with a little additional olive oil, top with nuts if desired and cook an additional 5 minutes. Season to taste and serve. Trythissweetpotatodishsweetenedwithapplesandnaturalsweetenersinsteadofmarshmallows. If your bread is fresh, preheat the oven and bake the bread cubes on 2 baking sheets at 250°F for about 30 minutes, stirring half way until the bread is completely firm. Increase the oven to 350°F. In a large saute pan over medium heat cook bacon for about 2 minutes. Add butter; when melted, add onions, celery, parsley, sage, salt and pepper and saute on medium low until soft, about 5-10 minutes. Remove from heat and let cool a few minutes. In a medium bowl, combine chicken broth and egg. In a large bowl add bread and combine with sauteed vegetables. Add chicken broth and egg mixture and combine well. If stuffing is too dry, add a little water until you have the right consistency. Spray a casserole with baking spray, add stuffing and bake uncovered 40 to 45 minutes, or until golden. RecipecourtesyofSkinnyTaste.com MOM'S STUFFING, LIGHTENED UP RecipescourtesyofSuzyHarmon,authorofHungryForHealth,StarvedforTime,availableonAmazon.com.