Family Matters
Published 12:00 am Saturday, January 13, 2001
CATHY HOLMES
Chase away those post-holiday blues
You dont have to suffer the let down of post-holiday blues. Make a conscious effort to avoid them – fling the blues away.
There are a variety of reasons why people suffer post-holiday blues – holiday over spending, over eating and over excitement often top the list. Now faced with the sudden calm following the storm of activities, take charge and take care of yourself.Aim for fitness. Make moves toward a healthy weight. Be physically active each day. Get back into a normal routine and get the rest that you need. Exercise is a great stress reliever.Build a healthy base. Use the food guide pyramid to guide your food choices. Choose a variety of grains daily especially whole grains. Eat at least four servings of beans, lentils or peas each week. Choose a variety of fruits and vegetables daily. Eat three meals and two or three small snacks a day. Drink eight glasses of water daily.Choose sensibly. Your time is a valuable commodity – use it wisely. Make each hour count. Work into your schedule time for yourself and your family. Choose a diet that is low in saturated fat and cholesterol and moderate in total fat. Choose and prepare foods with less salt. Choose activities that will help you to grow; enrich you, satisfy you. Avoid filling your time with unfulfilling activities. Choose to nuture healthy relationships. Reach out to others. Consider planning your finances. Try to pay off debts as soon as possible to avoid high interest costs. Manage your food dollar and your energy dollar. Begin now with a savings plan.Decide to be happy, thankful and loving. Develop spirituality. Appreciate the gift of each day of life. Show appreciation with your actions and your work.Eat for fun and for good health. During the cold winter months, soups, gumbos and pot pies are great comfort foods. Here is a recipe for you to try:
CHEDDAR CRUMB
TOPPED BROCCOLI
Non-fat cooking spray2 tbsps. butter3 cups (24 ounces) cooked, deboned chicken1 1/2 tsps. season salt3 cups broccoli florets, steamed3 tbsps. flour1 1/2 tsps. curry powder2 cups chicken broth1/2 cup milk Cheddar crumb crust:2 tbsps. butter2 tbsps. low-fat margarine3 1/2 cups fresh French bread crumbs2 cups grated cheddar cheese In a large casserole dish, spray a light coating of non-fat cooking spray. Place seasoned chicken in the bottom of dish and top it with the broccoli. In a large skillet, melt butter. Whisk in the flour and curry powder until the mixture begins to bubble – about three to four minutes. Gradually add the chicken broth an whisk until smooth. Add the milk and bring the sauce to a boil. Pour the sauce over the chicken and broccoli. Refrigerate until ready. Preheat oven to 375 degrees. To make the crust – melt butter, add the bread crumbs and stir until the crumbs are crisp- about four to five minutes. Place the crumbs in a bowl and add the cheddar cheese, tossing to distribute the ingredients evenly. Spread over the chicken and broccoli and bake for 20-25 minutes until the crust is golden and the sauce is bubbling.Makes six to eight servings.
CATHY HOLMES is a family and consumer science extension agent for LSU AgCenter in Edgard. She writes this column regularly for LObservateur.
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