Refrigerate

gravy to harden fat. Skim off the fat, and save a whopping 56 grams of

fat per cup.

When preparing

dressing, use a little less bread and add more onions, garlic celery,

and vegetables. Moisten or flavor the dressing with low-fat, low-sodium

chicken or vegetable broth and applesauce.

Leave the

margarine, marshmallows, and butter out of candied yams. Instead, sweeten

them with fruit juice and flavor with cinnamon.

To make green

bean casserole a bit healthier, cook fresh beans with chunks of potatoes

instead of cream soup. Top with almonds.

Greens (collard,

turnip, mustard) can taste just as great without the fatback! I know that

statement could almost be considered 'scandalous,' but it is true. Instead

of pork or fat use turkey wings. Instead of salt, use chicken broth. And

for some of the best greens you've ever tasted: season with onion, a little

garlic, red or black pepper, a pinch of sugar and a few drops of cider

vinegar!

Mashed potatoes,

a favorite treat anytime of the year, can be prepared with skim mild,

garlic, and lowfat cheese. You will save fat and calories by not using

whole milk and butter.

Don't forget

to incorporate some sort of physical activity into your holiday plans.

Whether walking, jogging, or running: by staying physically fit, you will

feel better and work off those extra pounds gained from indulging in holiday

treats.

Now, for safety

while preparing all those culinary delights, here are some other suggestions.

Wash hands

frequently during food preparation, particularly after touching raw meat.

Wash countertops

and cutting surfaces after they have been exposed to raw meat, or raw

eggs.

Although eating

raw cookie dough may be fun: it may make you sick. Raw eggs can contain

bacteria that may cause illness (the bacteria are killed during the cooking

process). If you are making eggnog, use pasteurized eggs.

The only way

to be sure that meats have been cooked to the correct internal temperature

(one that is high enough to kill bacteria) is to use a meat thermometer.

It is a great kitchen tool.

Chitterlings

have earned a special spot here because every year children in Georgia

get sick in homes where chitterlings are prepared - even if they don't

eat the chitterlings.

Be very careful

about washing your hands after you touch raw chitterlings and before you

touch anything or anyone! It is also suggested that you:

Boil raw chitterlings

5 minutes before you clean them. This will help keep down the bacteria,

makes cleaning easier, and will not change the taste.

Clean everything

in the kitchen that raw chitterlings have touched with a solution of 1

tablespoon of bleach in a gallon of water to kill germs.

When preparing

to store leftovers, remove turkey from the bone and dressing from inside

cavities. Store the meat separately from dressing. Drumsticks and thighs

can be left whole: but breast meat should be sliced.

Leftovers

should be put away within 2 hours after the meal at a refrigerator temperature

of at least 40 degrees.

It is suggested

that leftovers be used within 4 days.

And lastly:

When in doubt: throw it out!

Have a happy,

safe, and healthy holiday season.

(Resources:

Chronic Disease Prevention Bulletin - Melissa Bradshaw, MPH,CHES and Georgia

Division of Public Health, DHR)

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