The Lakeview Youth Guidance Group is a guidance, educational and support group for children and adolescents within the Lakeview Community and other surrounding communities. The group specifically focuses on enhancing awareness of mental health and the knowledge of various mental health constructs associated with the African American culture, increasing effective social and communication skills and the learning of new ways to increase more effective ways to cope with everyday life.

In addition, the group aids in promoting new ways to increase self-care and self-regulation along with enhancing basic problem-solving and effective goal-setting skills. The sixth group (Psychoeducation Anger/Play Therapy) will be today, August 18, at the Williamson-Harris Park beginning with the children’s group (4-12 years old) at 1 p.m., and the adolescent group (13-19 years old) following at 2 p.m.

The groups will be held once a month. For more information, please contact Arica Havis, (256) 677-9483.

Birthdays/

Anniversaries

August 12-26

August 12 — Jerry Wilson

August 13 — Brittany Billingsley; Gabriel Banks; Henry and Marene Howell’s Anniversary

August 16 — Tyler Moore; Latrelle Harris; Aspen Bray

August 17 — Cor’Dayrius Collier

August 18 — Fernandez Lee; Lewis Hundley; Traci Watkins

August 19 — James Crutcher

August 20 — T’Keya Banks; Demetra Havis; Valerie Hampton

August 21 — Kylan Cooper; Zoie Hampton

August 22 — Allison Williamson; Latonia Edward

August 23 — Beulah Stewart

August 24 — Travis Lee

August 25 — Anthony Looney

August 26 — Teagan Zamudio

Traci’s Recipe Corner

Super Crunchy Oven Baked Chicken FingersBy Traci Rhines

You will need:

1 pound boneless chicken (I use breast but thigh meat will work too)

1 egg

2 cups panko bread crumbs

1 1/2 Tbs. Dijon mustard

1 Tbsp. Mayonnaise

2 Tbsp. flour

2 Tbsp. butter

1 Tbsp. parsley flakes

Salt & pepper

Cooking spray

Directions:

1. Preheat oven to 400 degrees. Lightly spray cooking pan with non stick spray.

2. In a sauce pan, melt butter. Add parsley flakes and panko breadcrumbs. Sautee until golden brown. Place in bowl and set aside. If using unseasoned bread crumbs, I recommend lightly seasoning the breadcrumbs with the seasoning of your choice. I used a Cajun seasoning.

3. In a bowl mix egg, mustard, mayonnaise, flour, salt and pepper. Place chicken in mixture one piece at a time, coat well. Using tongs, remove chicken and place it in breadcrumbs and coat well. Press down lightly to set crumbs onto chicken.

4. Place chicken on pan and bake for approximately 15 minutes (20 minutes for larger, thicker pieces). DO NOT OVERCOOK the chicken or it will become dry. I recommend turning them once so that they crisp and brown on both sides.

5. Serve with dipping sauce.

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