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Healthy Recipes

Holiday Recipes

Classic Herb Stuffing


  • 12 ounces whole-grain bread, cut into ¾-in. cubes
  • 2 tablespoons olive oil
  • 2 cups chopped yellow onion
  • 1 cup chopped celery
  • 1 cup chopped carrot
  • 1 tablespoon minced garlic
  • ¼ cup chopped fresh parsley
  • ¼ cup chopped fresh sage
  • ¾ teaspoon salt
  • ¾ teaspoon black pepper
  • 2 ½ cups unsalted chicken stock (can use vegetable)
  • 3 tablespoons unsalted butter, melted
  • 2 large eggs


  • Preheat oven to 400 degrees.
  • Arrange bread cubes in a single layer on a rimmed baking sheet. Bake at 400 degrees for 20 minutes or until golden, stirring after 10 minutes. Place the bread cubes in a large bowl.
  • Reduce the oven temp to 350 degrees.
  • Heat a large skillet over medium-high. Add oil; swirl to coat. Add onion, celery, carrot and garlic; sauté 10 minutes or until vegetables are very tender. Remove pan from heat; stir in parsley, sage, salt and pepper. Add onion mixture to bread; toss to combine.
  • Combine stock, butter, and eggs in a bowl, stirring with a whisk. Drizzle stock mixture over bread mixture; toss. Let stand 10 minutes or until liquid is absorbed, stirring occasionally. Spoon bread mixture into a 2-quart glass or ceramic baking dish coated with cooking spray. Bake at 350°F for 25 minutes or until browned.

White Chocolate Holiday Bark,,20855319,00.html?slide=129417#129417


  • I cup sliced almonds
  • ¼ cup unsweetened coconut
  • 1 cup oven-toasted rice cereal
  • 1 cup dried cranberries
  • 1 ½ pounds good-quality white chocolate, chopped
  • 2 teaspoons vegetable oil


  • Preheat oven to 325 degrees. Line a baking sheet with parchment paper, and set aside.
  • Spread the sliced almonds and the unsweetened coconut in an even layer on the baking sheet. Toast 5-8 minutes until coconut just begins to brown. Remove baking sheet from the oven, and let cool.
  • In a large bowl, combine almonds, coconut, rice cereal and dried cranberries. Reserve about ¼ cup of the mixture and set aside.
  • Place chopped white chocolate and 2 teaspoons vegetable oil in a large heatproof bowl, and set over a medium saucepan of simmering water. Stir with a spatula until the chocolate is completely melted.

Remove the chocolate from heat, and fold in the almond mixture. Spread mixture evenly on parchment-lined  baking sheet. Sprinkle on the reserved ¼ cup

Hot cocoa


  • 2 cups almond milk (or your milk of choice)
  • 2 Tbsp cocoa powder (or cacao)
  • 2 Tbsp maple syrup
  • ½ tsp vanilla extract


  • Warm the almond milk in a small saucepan, then whisk in the cocoa powder, honey, and vanilla extract. Whisk well to remove any lumps from the cocoa.
  • Serve warm

Yields – 2 servings

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Healthy Green Bean Casserole

Prep Time: 15 minutes
Cook Time: 25 minutes


  • 1 ½ pounds green beans, trimmed and halved
  • 2 tablespoons olive oil
  • 2 teaspoons minced garlic
  • 3 tablespoons all-purpose flour
  • ¾ cup chicken or vegetable broth
  • 1 ¼ cup almond milk
  • ½ teaspoon onion powder
  • ½ teaspoon coarse salt
  • ¼ teaspoon black pepper
  • 2 cups fried onion


  • Preheat oven to 400 degrees
  • Bring a large pot of salted water to a boil. Blanch green beans for about 4 minutes, or until bright green and slightly tender. Drain.
  • Heat 2 tablespoons olive oil in a 12-inch cast iron skillet over medium-high heat. Add garlic and sauté until fragrant, about 30 seconds.
  • Whisk flour until a roux has formed. Slowly add broth, whisking into the roux until smooth. Add almond milk and continue to whisk. Add onion powder, salt and pepper. Bring sauce to a simmer and allow it to thicken, about 5 minutes. Adjust seasoning with salt and pepper, if desired.


Spinach, Tomato and Feta Crustless Quiche


  • 1 Tbsp olive oil
  • 1 medium onion diced (about 1 cup)
  • 6 oz. fresh baby spinach leaves
  • Salt and pepper to taste
  • 4 eggs
  • ½ cup flour
  • ½ tsp baking powder
  • 1 ½ cups milk of choice
  • ½ cup feta cheese (save some for garnish)
  • ½ cup grape or cherry tomatoes halved
  • Fresh basil leaves (optional, for garnish)


  • Preheat oven to 400 degrees
  • Lightly grease a 10-inch quiche or tart pan (a deep-dish pie plate)
  • Heat the olive oil over medium high heat in a skillet, and saute the onion until softened
  • Add in the spinach and cook until just wilted (you may need to do this in batches if your skillet is small). Season with salt and pepper to tase. Set aside and cool 5 minutes.
  • Whisk together eggs, flour and baking powder. Whisk in milk, then stir in spinach-onion mixture. Add pepper, mix well.
  • Pour egg mixture into quiche pan. Top with feta.
  • Place the tomato halves on top, and press gently so only the surface is visible.
  • Bake for 25-30 minutes, or until center is set and the edge is golden brown – and pulling away from the pan.
  • Cool for 10 minutes
  • Garnish with extra feta, and some basil (optional).
  • Slice and serve

Fruit Sparklers


  • Ice cubes
  • 3 cups low-calorie grape juice, cranberry juice or pomegranate juice
  • 3 cups sparkling water
  • ¾ cup halved fresh cranberries, halved fresh grapes or raspberries


  • Half fill six tall glasses with ice cubes. Divide grape juice evenly among glasses. Pour sparkling water into glasses, dividing evenly. Stir gently. If desired, float grapes in the drinks.

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