We’re showing you healthier alternatives to your favorite holiday foods… it’s the Holiday Hunger Hotline!

Check out these healthy and yummy recipes below! 

Cranberry Apple Cornbread Stuffing


3/4 cup cream of corn
1/3 cup liquid eggs  
1/3 cup plain Greek yogurt
1/2 cup all-purpose flour
1/3 cup cornmeal (yellow)
1/2 cup sugar
1/2 tbsp. baking powder
1/8 tsp. salt 

5 slices wheat bread
1/4 cup sweetened dried cranberries
2 cups fat-free chicken broth
1 chopped large sweet red apple
1 chopped red onion
1 cup chopped celery
1 tsp. chopped garlic
1/2 tsp. dried sage
1/4 tsp. dried thyme
1/8 tsp. salt
1/8 tsp. black pepper 


1. Cornbread instructions: preheat your oven to 375 degrees. Spray a deep pan with nonstick spray and set it aside. 

2. In a large bowl, combine all of the dry ingredients (flour, cornmeal, sugar, baking powder, and salt). Mix well and set aside.

3. In a medium bowl, combine corn, liquid eggs, and yogurt. Whisk thoroughly. Add mixture to the large bowl and stir until completely mixed. 

4. Pour batter into the pan and bake in the oven for about 26 minutes, until done, check with a toothpick inserted into the stuffing. The center should come out clean. 

5. Allow cornbread to cool completely. For faster cooling, remove it from the pan once slightly cooled.

6. To make the stuffing, set oven temperature to 350 degrees. Spray a 13" x 9" baking pan with nonstick spray and set aside.

7. Take a large skillet sprayed with nonstick spray to medium-high heat on the stove. Add apples, onion, celery, and garlic. Stirring until softened, for about 5 minutes. Transfer to a large bowl and set aside.

8. Lightly toast bread slices. Meanwhile, chop cranberries and add to the large bowl. Tear toasted bread into bite-sized pieces and add to the bowl as well.

9. Crumble cornbread into pieces and add to the bowl. Add broth and spices, and gently stir to combine. Transfer contents to the baking pan. 

10. Bake in the oven until firm, 35 - 40 minutes. Let cool slightly before serving. Enjoy! 

Cauliflower Mac and Cheese


1/2 teaspoon salt
Vegetable oil spray
1 large head cauliflower, cut into small florets
1 cup heavy cream
2 ounces cream cheese, cut into small pieces
1.5 cups shredded sharp cheddar cheese, plus 1/2 cup for topping the casserole
1/4 teaspoon freshly ground pepper
1/8 teaspoon garlic powder


1. Preheat the oven to 375 degrees. Bring a large pot of water to a boil. Season the water with salt. Spray the baking dish with vegetable oil spray. 

2. Cut cauliflower cut into small florets, cook in the boiling water until crisp tender, for about 5 minutes.

3. Drain and transfer the cauliflower to the baking dish and set aside. 

4. Bring the cream to a simmer in a small saucepan and whisk in the cream cheese until smooth.

5. Stir in the 1.5 cups of cheese, salt, pepper, and garlic powder and whisk until the cheese melts, for about 1 to 2 minutes. Remove from the heat, pour over the cauliflower, and mix. 

6. Top with the remaining 1/2 cup of cheese and bake until browned, about 15 minutes.


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