Eating Healthy on a Budget

If you want to eat healthy and save money, let us help! Every week we'll offer a new healthy recipe featuring ingredients from our current circular, where you'll find Bonus Buy Savings that can help you stretch your food dollars.

Fresh cranberries are available for only a short time each year but what a treat to be able to enjoy them for the holidays! Use cranberries to add bits of color and zesty flavor to this healthier side dish for your Thanksgiving turkey.

Herbed Bread Stuffing with Cranberries
Makes 10, 1/2 cup servings
Prep time: 20 minutes
Cook time: 30 minutes

1 lb. firm whole-grain white bread
1 tsp. canola oil
2 cups reduced-sodium, fat-free chicken broth (14.5 oz. can)
1 cup finely chopped onion
1 cup finely chopped celery
1 cup fresh cranberries, coarsely chopped + 1 Tbsp. sugar
1 egg, beaten
1 1/2 tsp. dried thyme leaves
1 tsp. dried sage
1/4 tsp. ground black pepper

Preheat oven to 325F. Remove crusts and cut bread into 1/2 inch cubes. On 2 large baking sheets, toast bread cubes until dry and golden, about 15-17 minutes. Remove sheets from oven and increase oven temperature to 350F. (Bread cubes may be prepared a day ahead.)

In a large nonstick skillet, heat oil over medium heat. Add onion and celery to skillet and cook until soft, stirring occasionally. Transfer vegetables to a large bowl.

Toss chopped cranberries with sugar. Add bread cubes, cranberries, egg, herbs and pepper to bowl. Mix well. Blend in 1-1/2 cups broth and mix well until dressing is moist.

Coat bottom and sides of an 11x7-inch or 2 qt baking dish with nonstick cooking spray. Spoon dressing into dish. Pour remaining 1/2 cup broth over dressing.

Cover tightly with foil, bake in 350F oven for 25-30 minutes. Remove foil and continue to bake until the internal temperature reaches 165F, about 8-10 minutes.

Nutrition information per serving: 200 calories, 3 g fat, 1 g saturated fat, 20 mg cholesterol, 390 mg sodium, 38 g carbohydrate, 4 g fiber, 8 g protein.

BONUS BUY™ Savings week of November 15 - November 21 for this menu:

- College Inn Broth or Swanson Chicken Broth
- GIANT Yellow Onions
- Fresh Celery
- Fresh Cranberries