By SHAVAUGHN MOSS,Lifestyles Editor,shavaughn@nasguard.com

Stuffed turkey, ham, candied yams, macaroni and cheese, peas 'n' rice, potato salad, fruit cake, cheese cake, pound cake — if you see any more food you're liable to go . . . well . . . food crazy, because food was everywhere you went in the past month. Between Christmas dinner, New Year's dinner, family affairs, and all the other parties in between, it's been one big eating affair.

By now you're probably so tired of seeing food, you don't know what to do, but Superclubs Breezes executive chef, Adrian Rolle, 39, has the cure for your food turnoff right now, he says forget the heavy stuff, and choose to eat more lighter fare, to get you in the swing of '09.

"After eating the stuffing, candied yams, turkey and ham, coming into the New Year, we can all focus on eating healthier with things like a light salad, and getting away from the starches, and go towards more protein, and even greens which are good for you," he said.

For your Sunday dinner, or your next meal with friends and family, he encourages you to do a menu that's on the lighter side, and suggested a wonderfully light, four-course meal, which he says won't leave you feeling stuffed, including a Pumpkin and Crab Soup, Baby Greens with Apples and Tomatoes with Hibiscus Vinaigrette, Grilled Chicken

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Breast with Sweet Potato Mash and Grilled Garden Vegetables Laced with Cranberry Au Jus, and a quick and an easy Chocolate Mousse Cake with Peach Puree.

If you must have a starch, he says steer clear of the peas 'n' rice for now, and opt for a healthier oriental stir fried rice. "It's healthier, because you can insert a lot of vegetables into it as well as seafood items, for a quick, healthy, one-pot meal," he says.

As you recover from the holiday season grub feast, Chef Rolle encourages you to eat more nuts, fruits and vegetables throughout the day. He says if you do this, by dinner time, you will find yourself eating a lighter meal at the end of the day, because the nuts, fruits and vegetables would have filled you up, and he wishes all a healthy, happy and prosperous new year.

Crab and Pumpkin Soup

Serves: 4

1/2 pound imitation crab meat

2 pounds pumpkin

1 cup of onions, finely diced

1/4 cup of celery, finely diced

1 tsp. thyme

1 bay leaf

6 cups of water

2 tsp. chicken base (or bouillon base)

1/2 pound butter

1 cup coconut milk

Salt and pepper (to taste)

Saute onions, thyme, celery, pumpkin in butter for five minutes. Add water and bay leaf, then cook until pumpkin is tender. Add seasonings, then blend with coconut milk in a blender. Serve in soup bowls, and garnish with crab meat and parsley.

Baby Greens with Apples and Tomatoes with Hibiscus Vinaigrette

Serves: 4

1 package baby greens

2 whole tomatoes

1 each red and gold apple, cut into wedges

1 carrot, shredded

1/4 red cabbage, shredded

Arrange apples and tomatoes on plate, alternating apple, tomato, apple, tomato.

Place baby greens in the center of the plate, top with carrots and cabbage, and drizzle with Hibiscus Vinaigrette.

Hibiscus Vinaigrette

6 red Hibscus leaves

4 tbsp. Dijon mustard

1/2 cup red wine vinegar

1/2 cup sugar

1/4 cup lime juice

1 cup vegetable oil

Place all ingredients in a blender and blend, while adding the oil, until the mixture thickens.

Grilled Chicken Breast with Sweet Potato Mash and Grilled Garden Vegetables laced with Cranberry Au Jus

Serves: 4

4 pieces skinless, boneless chicken breasts, season with salt and pepper and let marinate

1 pound sweet potato

1/4 pound zucchini

1/4 pound squash

1 can whole berry cranberry sauce

Parsely, chopped

Salt and Pepper

1/4 cup brown sugar

1/2 stick butter

Sweet Potato Mash: Peel and cut sweet potatoes into rough cuts.

Place in pot with 1 1/2 cups of water, and let cook until tender.

Drain potatoes, then add brown sugar and 1/4 stick of butter. Mash mixture together and set aside for plating.

Chicken Breast: Season chicken breasts with salt and pepper and let marinate. Grill chicken breasts six to eight minutes on each side, or until completely cooked. Set aside for plating.

Grill vegetables, and set aside for plating.

Cranberry Au Jus: Heat chicken stock in pot. Add whole cranberry sauce. Let reduce by half. Set aside.

Plating instructions: Pipe sweet potato on plate. Top with carrots, and or grilled vegetables. Place grilled chicken breast on plate and drizzle cranberry au jus on chicken breast, and garnish with chopped parsley.

Chocolate Mousse Cake with Peach Puree

Serves: 4

1 quart heavy whipping cream

2 pounds semisweet chocolate, melted

Fresh mint leaf, for garnish

24 ozs. peach halves, canned

Puree peach halves, and strain, set aside.

Whisk heavy cream to a soft peak.

Fold in melted chocolate and place in baking pan. Let chill for two hours. When chilled, cut into desired shape, and garnish with whipped topping and sprig of mint.

To plate: Place peach puree on bottom of plate, then place chocolate mousse on top and serve