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Living Well In Yalobusha County

Extension Service Closes From Dec. 23 Until Jan. 2

By Pamela Redwine

The Extension Service wishes everyone a Merry Christmas and Safe and Happy New Year! We will be closed Monday, December 23, 2013 through  Thursday, January 2, 2014  Our office will reopen on Friday, January 3, 2014.
 Our Healthy You Exercise Classes will resume on Monday, January 6 at 9 a.m.  The nurses will be here at 8:50 a.m. on Wednesday, January 8th.
Our crochet group meets twice a month.  In January they will meet on Thursday, January 9 and January 23 at 10 a.m. at the Extension Office.  Please bring a crochet hook and yarn.
 Join us Thursday, January 9th from noon to 1 p.m. for a Floral Design Class by Lynette McDougald.  This is part of our Quickbites noon time programs and will be presented by Lynette McDougald from University Florist on the campus of MSU.  Lynette will show us how to warm our interior spaces and our disposition with different types of plant materials and designs.  You can come and watch Lynette or you may choose to make an arrangement along with her by getting a supply list from the Extension Office.  The class is free, however please contact the Extension Office at 675-2730 if you plan on attending.
On Tuesday, January 21st at 9 a.m. the United Y.C. MHV Club will meet.  Their business meeting will be at 9 a.m. followed by the program. Renasant Bank Representatives will be on hand to tell about the 2014 Travel Tours offered by the Bank.  This is always a wonderful and informative program.  Please make plans to attend.
Plan for Leftovers
After the holidays many people are left with lots of left overs.  And let’s be honest, as good as the turkey and dressing, or whatever is on your Christmas menu, taste during the Christmas celebration, the leftovers soon get old to your taste buds.  This year try using your leftovers in a different more creative way.

Turkey Cranberry Tacos
Serves:4 –Serving Size: 2 Tacos
Total Time: 10 min.– Prep: 5 min.– Cook 5 min.
8 corn tortillas
1 cup turkey meat, chopped
1 cup sliced cabbage
1/2 cup cranberry relish
1/2 cup diced apple
Warm corn tortillas in the microwave for a few minutes to make them soft. Place the turkey in a small bowl with a little broth or water and reheat thoroughly in a microwave oven. Combine cranberry relish and diced apple in a bowl. Serve warm tortillas, heated turkey, sliced cabbage and apple-cranberry relish family style. Allow everyone to make their own tacos.
Chef’s Tips:
You can also use cooked chicken meat. Chicken or turkey should be chopped in small pieces with skin removed.
Christmas is over but the holiday season is still going strong.  Enjoy this delicious cheese ball at your holiday gatherings.

Cheese Ball
Serves: 16–Serving Size: 4 tablespoons
Total Time: 5 min–Prep: 5 min–Cook: 0 min
1 pound fat-free cream cheese
8 ounces light cream cheese
2 ounces reduced-fat cheddar cheese, shredded
1 teaspoon Worcestershire sauce
2 tablespoons grated onion
1 minced garlic clove
1/2 cup chopped fresh parsley
Using hand blender, cream the cream cheese and cheddar cheese until smooth. Add the Worcestershire, onion and garlic.
Refrigerate the cheese mixture. Form into a ball and roll in chopped parsley. Cover and refrigerate until ready to serve, up to 2 days. Serve with whole wheat low-fat crackers and fresh vegetable sticks.

Banana Nog
Serves: 4–Serving Size: 1 Cup
Total Time: 5 min–Prep: 5 min–Cook: 0 min
• 4 bananas, peeled        •1 and 1/2 cups skim milk
•1 and 1/2 cups plain nonfat yogurt
•1/4 teaspoon rum extract      • Pinch ground nutmeg
Add all ingredients except nutmeg to blender or food processor. Puree until smooth. Pour into 4 fancy serving glasses and top each with a pinch of nutmeg.
Nutrition Information:
Makes 4 servings of one cup each. Each cup contains 198 calories, 2 grams of fat, 1 gram of saturated fat, 0 grams of trans fat, 7 milligrams of cholesterol, 114 milligrams of sodium, 38 grams of carbohydrate, 3 grams of fiber, 26 grams of sugar, and 9 grams of protein.
Each serving also contains 10% of the daily value (DV) of vitamin A, 20% DV vitamin C, 36% DV calcium, and 0% DV iron.

Recipe Sources:

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