Michael Echaves of Troy and Mark Nolan of Trabuco Hills will coach the North and South teams, respectively, in the annual Orange County all-star football game Jan. 31 at Newport Harbor High.

The Orange County North vs. South All-Star Football Classic is scheduled for 7 p.m., organizer Frank Albers confirmed.

Echaves and Nolan will coach the all-star teams for the first time.

This past season, Echaves guided Troy (10-2) to a second consecutive outright Iota League title. The Warriors lost in the CIF-SS Division 5 quarterfinals to eventual champion Rio Hondo Prep, which finished as the Division 2A runner-up in state.

Trabuco Hills went 4-6, including 1-4 in the Delta League, this past season. The Mustangs reached the CIF-SS Division 5 playoffs under Nolan in 2024.

The South has a 10-game winning streak in the all-star game.

The event is organized by non-profit Costa Mesa United and sponsored by the Chargers.

The second annual O.C. all-star girls flag football game will be played before the football game. The game is scheduled for 4 p.m. at Newport Harbor High.

Esperanza’s Jimmy Valverde and Newport Harbor’s Jason Guyser will coach the North and South, respectively, in the girls flag football game.

Setting them, that is.

Keeping them? That’s another story.

According to a 2024 Forbes Health survey, resolution setters last an average of only two to four months.

High on the list of perennial resolutions is losing weight. Diets abound, and how you lose weight, I’ve discovered, is not as important as how you keep it off. I’ve finally realized that for me, the difference between losing weight and maintaining weight may only be a few added calories, so I’m challenged daily to find recipes that are flavorful, healthy and satisfying.

I recently bumped into the “Bikini Chef” Susan Irby – Orange County resident, radio and television personality and chef to the stars – at the Global Produce and Floral Show at the Anaheim Convention Center.

We first met at Melissa’s Produce headquarters at the launch of her cookbook “Substitute Yourself Skinny” (Adams Media, $17.95), which has helped me keep my own resolutions. Her 175 recipes streamline some of our favorite dishes – French toast, Caesar salad, brownies, lasagna, burritos, New England clam chowder, cheesecake, pad Thai, mac ‘n cheese, fettuccini alfredo – by switching calorie- and fat-laden ingredients and offering “Skinny Secret” shortcuts to keep us on track.

“My whole life I have strived to find a balance between staying slim and trim and enjoying the fattening foods I love,” Chef Irby said. “The only way to break the negative/unhealthy/ overindulging/fattening food cycle is to replace overly fattening foods with less-fattening foods that taste as good or better than the overly fattening foods.”

Each recipe not only includes the nutritional breakdown of fat, carbs, protein and sodium, but compares calories per serving of the original recipe against the SYS (Substitute Yourself Skinny) version. Take cheese blintzes. The traditional recipe packs a whopping 689 calories per serving. The SYS recipe brings that down to 151, so go ahead and enjoy!

How does she do it? We all know the drill – oil, butter, sugar: These are the usual suspects that pack on the pounds. “But other ingredients can sneak up on you,” noted Irby, “turning an otherwise lean dish into an unwanted high-calorie one.”

She substitutes nonfat or low-fat versions for culprits such as whole milk, whipping cream, cream cheese, pesto, cream sauces and mayonnaise that sneak into our diet under the radar.

“A tablespoon here, a quarter-cup there…calories and fat can add up fast,” she said.

Most serious dieters swear off Italian food – all that carb-laden pasta and rich sauce! So I’m constantly searching for satisfying alternatives. The manicotti recipe given here calls for reduced-fat and nonfat cheeses as well as low-fat pasta sauce. How many calories do you save?

The original recipe weighs in at 942 calories compared to 250 for the SYS version. You do the math. No, wait! She does it for you. That’s a savings of 692 calories.

“If desired,” Irby suggested, “add two cups cooked lean ground turkey to the pasta sauce, which adds an additional 53 calories per serving.”

Fullerton’s Judy Bart Kancigor is the author of “Cooking Jewish” and “The Perfect Passover Cookbook.” Her website is cookingjewish.com.

HOTTIE TOTTIE MANICOTTI

From “Substitute Yourself Skinny” by Susan Irby; the yield is 10 servings

Ingredients:

• 8 ounces dried manicotti shells

• 1 tablespoon olive oil

• 1 cup shredded reduced-fat mozzarella cheese

• 1 cup reduced-fat ricotta cheese

• 1 cup nonfat cottage cheese

• 1/4 cup grated Parmesan cheese

• 1/2 cup chopped fresh basil leaves

• 1 teaspoon chopped fresh oregano leaves

• 1/2 teaspoon sea salt

• 1 teaspoon black pepper

• 1 (26-ounce) jar meatless low-fat pasta sauce

• Nonstick cooking spray

Method:

1. Prepare manicotti as directed on the package. Preheat oven to 400 degrees. Spray a rectangular baking dish with nonstick spray. When manicotti is ready, drain and drizzle with olive oil. Gently toss to coat.

2. Prepare filling by combining cheeses. Mix well and add basil, oregano, salt and pepper. Mix to blend. Stuff 2 tablespoons of mixture into each shell.

3. Spread 1/2 cup sauce on the bottom of the prepared baking dish. Layer with filled shells. Top with any remaining cheese and the sauce. Cover with foil and bake for 30 minutes. Uncover and bake additional 10 to 15 minutes. Serve hot.

But the same can’t be said for mocktails, which have proven, at least for now, to be much more than a passing trend.

ALSO READ: Mocktails, the hero of Dry January, find their place on cocktail menus — and beyond

Alcohol-free or low-ABV (alcohol by volume) beverages are fantastic alternatives for those practicing moderation or in recovery. Gone are the days when teetotalers were limited to a syrupy Shirley Temple or a soda loaded with high-fructose corn syrup or aspartame. Today, most bar and restaurant cocktail menus feature a “mocktail” or “zero proof” section, offering a bounty of flavor and creativity. With the arrival of Dry January, the annual ode of kicking off the year alcohol-free, here are a handful of standout spots in Orange County to grab a snazzy sip.

Belly of the Beast at Stowaway

14401 Newport Ave., Tustin, 657-208-2088, stowawaytiki.com/botb

At this hush-hush, Pinocchio-themed speakeasy hidden behind Stowaway tiki bar, you’ll find a few mocktails like the Bahama No Mama (with coconut, orange, pineapple and grenadine), POGtail (passionfruit, orange, guava). Reservations required.

Bosscat Libations

18169 Von Karman Ave., Irvine, 949-333-0917; 118 W Chapman Ave., Orange, 714-716-1599; bosscatkitchen.com

Three mocktails are available at this O.C.-born spot from Leslie Nguyen and John Reed. Check out the Coconut Wireless (featuring pineapple, coconut, ginger, allspice and almond), the Zero Proof (apple spice, soda water, citrus, cranberry and ginger) or the Pivot (ARU coffee and coconut horchata syrup).

ALSO SEE: Here are 5 LA County restaurants where you can order mocktails for Dry January

The Cauldron

8028 Beach Blvd., Buena Park, 714-484-2733, thecauldronbar.com

In a world of increasingly costly mocktails, it’s nice to see a place giving those who eschew booze a break at only $6 a pop. The lineup at this witchy venue includes Cat’s Claw (featuring cranberry juice, soda and lemon), Bitter Ginger (ginger beer, bitters, lime and mint), Upside Down (pineapple juice, vanilla, ginger beer and cherry), Dead and Berried (fresh blackberries, mint, lime, simple syrup and soda water) and Orange Is the New Black (cold-pressed coffee, orange juice, vanilla and Aztec chocolate bitters).

Ilya (San Clemente)

1502 S El Camino Real, San Clemente, 949-703-1111, ilyarestaurant.com

“Top Chef” winner Charbel Hayek’s new coastal Mediterranean restaurant in San Clemente offers a couple of mocktail bangers that are as tasty as they are gorgeous. Clean Sheet features a chamomile-thyme tincture mixed with blue fig Syrup, elderflower and lemon juice finished with elderflower tonic, while the False Promise boasts jasmine and sencha tea extract with coconut water and lime juice finished with ginger beer and Thai basil.

Khan Saab

229 E. Commonwealth Ave., Fullerton; 714-853-1081, khansaaboc.com

Noted as the pioneers of the mocktail movement in Orange County — “When we opened Khan Saab in February of 2020, our nonalcoholic bar program was the first of its kind in Southern California and only the fourth in the nation,” said chef Imran Ali Mookhi in 2022 — this Fullerton spot offers a creative and vibrant litany of mocktails. Highlights here include a Mango Mojito (with manho nectar, mint, jaggery and lime), a Smoked Negroni (Seedlip Spice 94, rose syrup and Palo Santo bitters), a Peshawari Mule (Seedlip Spice 94, ginger, mint and ginger beer) and even a Dirty Sprite (lime, simple syrup, salt, mint and its titular lemon-lime soda).

ALSO SEE: 5 places to get mocktails for Dry January in the Inland Empire

Puesto

8577 Irvine Center Drive, Irvine, 949-[608-9990; 3311 Michelson Drive, Irvine, 949-608-7272‬; 1040 W. Katella Ave., Anaheim, 714-294-0362; eatpuesto.com

Conceived by Beau du Bois, Puesto’s vice president of bar and spirits, nonalcoholic tipples include a Passionfruit Margarita that uses a zero-proof tequila alternative; a Cantarito featuring a tequila alternative, orange cordial, fresh lime and Jarritos grapefruit soda; and a Michelada with nonalcoholic Corona beer, housemade clamato, shamoy, mango and fresh lime. Zero-proof beers include two Beros: a Kingston Golden Pilsner and a Double Tasty West Coast Style IPA. House-made agua frescas (like passionfruit and pineapple).

Strong Water Anaheim

270 S. Clementine St., Anaheim; 714-844-1875 or strongwateranaheim.com

Since opening in 2019, Ying Chang and Robert Adamson’s Anaheim spot has become the gold standard for cocktails in Orange County. So much so that they’ve earned two consecutive James Beard Award nominations. They also make two mighty fine mocktails: the Anana Rising (a punchy concoction with pineapple, lemon, cinnamon and walnut bitters) and the Tarobi Colada (a tropical tipple with pineapple, lime, coconut, taro cream and sugar cane). Strong Water also pours two low-alcohol brews, the Bitter Mai Tai and the Fernet Swizzle.

The annual event, typically held around the Downtown Fullerton Plaza, took a three-year hiatus during the pandemic and returned in 2023. It typically features stages of live music, children’s activities, food and a fireworks show to ring in the new year. This year would have marked the city’s 32nd event.

While some parts of Orange County received about an inch of rain during last week’s Christmas Eve storm, others saw up to five inches. The storm triggered freeway closures, rescues and flooding across Southern California.

Another storm is expected to arrive on New Year’s Day, with two inches of rainfall projected for OC, followed by a second storm leading into the weekend.

For those searching for kid-friendly alternatives, at least two other major celebrations are expected to continue in Orange County.

Buena Park’s Knott’s Berry Farm will have extended hours to ring in the new year, along with midnight fireworks scheduled. In Anaheim, Disneyland’s New Year’s Eve fireworks are scheduled for 9 p.m. and midnight. Check online for the latest.

Troy’s girls basketball team issued the boldest sign yet Monday night about the progress of its reunion with coach Kevin Kiernan.

With the acclaimed coach barking plays, tips on fundamentals and plenty of encouragement to his players, the Warriors raced past Beckman 65-42 to close out pool play in the Marina tournament at Huntington Beach High.

And while Beckman advanced to the final of the Surf City Division on point-differential in pool play, Troy made a statement behind a career-high 20 points by freshman Rilynn Robinson and 10 points off the bench from both freshman Aarna Nagakar and junior post Riley Almendarez.

Troy’s 2-2-1 3/4 court trap and man defense forced almost 20 turnovers, including eight in the critical second period.

“We’ve beaten some decent teams, teams we should have,” Kiernan said. “Tonight is the first night we beat a good team.”

“I have a lot of respect for Beckman,” the coach added. “It’s exciting. This is Warrior basketball.”

Kiernan returned to Troy this season after a long run at Mater Dei as a coach and athletic director.

Troy (11-4) entered Monday coming off a 64-41 loss against Mira Costa on Saturday.

The Warriors opened the second quarter with a 14-0 run to take a 27-10 lead against Beckman (11-3), No. 8 in the last Orange County rankings.

Robinson and fellow freshmen Dylen Lee connected on 3-pointers during the stretch while Troy held Beckman scoreless for the opening 5:19 of the second quarter.

Robinson sank two 3-pointers in the first half as Troy seized a 35-15 lead. She added three more in the second half en route to a career-high five baskets from beyond the arc.

She said Kiernan’s confidence in her ability helped her emerge from a slight shooting slump.

“He just has so much confidence in me and believes in me and I just know that even through the mistakes, he still believes in me,” Robinson said. “That’s really important.”

Troy outscored Beckman 22-5 in the second quarter despite losing guard Aoki Perry to an ankle injury less than a minute in the period.

Her high-scoring sister Mei-Ling Perry finished with 11 points. Troy’s bench outscored Beckman 23-10.

Natasha Jafari scored 14 points to lead Beckman, which plays St. Anthony in the final at Marina High on Tuesday at 7:30 p.m.

Troy plays North Torrance at 6 p.m.

At the SoCal Holiday Prep Classic:

In the Premier Division:

Fairmont Prep 109, Rancho Christian 85: Adyra Rajan scored 37 points, including nine 3-pointers, and freshman post Aaliyah Mack added 27 points as the Huskies (8-5) reached the finals in San Diego.

JSerra 65, Redondo 40: Vivian Grenald scored 24 points and Rosie Santos and Kayla Rice added 17 and 14, respectively, to lead the Lions (13-2) to the finals.

JSerra and Fairmont Prep will play for the title at Canyon Hills on Tuesday at 4:30 p.m.

In the WNBA Bronze Division:

Orange Lutheran 48, Mater Dei Catholic 46: Freshman Kynley Calvert sank four 3-pointers in the fourth quarter en route to 17 points to help the Lancers rally from a 17-point deficit going into the final period.

Orange Lutherans plays Redwood in the finals Tuesday at El Capitan.

At the Holiday Classic in Portland:

In the Emerald Division:

Sage Hill 56, West Linn of Oregon 50: Amalia Holguin scored 28 points and Addison Uphoff added 15 as the Lightning advanced to the finals against St. Mary’s.

Officers responded just after 10:20 p.m. on Dec. 20 to South Gilbert Street and Carol Drive, where a car hit a pedestrian and the driver drove away, according to the Fullerton Police Department.

Paramedics took the pedestrian, 58-year-old Lulian DeGeratu of Fullerton, to a trauma center in critical condition. He died days later on Christmas morning, police said.

The investigation is ongoing. Police described the suspect vehicle as a white, four-door sedan that may have front-end damage.

Anyone with information on the crash or who could help police identify the suspect vehicle or driver is asked to call 714-738-6815 or leave an anonymous tip at 1-855-TIP-OCCS.

Officers dispatched at shortly before 10:30 p.m. on Dec. 20 to the vicinity of N. Gilbert Street and Carol Ave., where they found a pedestrian lying in the roadway, Fullerton police said.

The vehicle fled the scene before officers arrived, police said in a statement.

Paramedics took the pedestrian to a trauma center. His condition was not provided, and police did not disclose his age.

The crime is under investigation, a police statement said.

Anyone who may have witnessed the crash or has information related to it can contact Fullerton Police Department Traffic Accident Investigator J. Manes at (714) 738-6815 or via email at jmanes@fullertonpd.org.

Anonymous tips may also be provided through Orange County Crime Stoppers at 1-855-TIP-OCCS or online at occrimestoppers.org.

Last Christmas, Christina Karras was invited to a friend’s cookie competition holiday party. She wound up winning the competition and a business was born.

“I grew up baking with my mom,” she told me. “She was a cake decorator, and watching her and helping was always something I loved and turned to when I just needed something familiar or supportive.

“Last year I got my MBA, applied for jobs, and while waiting for responses, I returned to what I knew best — baking in the kitchen every day,” she said. “It was my therapy, my comfort. My husband said, ‘Why aren’t you doing this as a full-time career?’ I said, ‘This is my hobby. I do it for fun,’ but he was serious.”

With the invitation to the Christmas party, Karras began baking in earnest.

“I started on cookies, whatever was popular on TikTok,” she said. “The Dubai chocolate bar was at its peak, so I thought, ‘Let me try to make this into a cookie.’ When I won the competition, I thought maybe this is what I should be doing, so I was playing around with a lot of different recipes, going online, figuring out what are the best ingredients, what type of texture did I want.”

Dolce by Tina opened in April, and as the Christmas orders are pouring in, Karras said she is already considering expansion.

“My typical menu consists of six classic recipes plus a flavor of the month. For December, it’s gingerbread. A really popular cookie was my S’mores, which was the flavor of the month for June, to show summer is starting,” she said. “I try to make every flavor of the month match what’s going on at the time. For the Fourth of July, I did a red velvet cheesecake cookie.”

The one cookie on the menu that means the most to her is the Kunafah, the one she took to the Christmas party.

“We have a dish called Kunafah in Egypt, where I was born, that is a popular dessert in our culture,” Karras said. “The cookie was inspired from the popular Dubai chocolate bar with Kunafah.”

Currently, you can choose from the following flavors: almond croissant, Biscoff cookie butter, chocolate chip walnut, cookies and cream, lemon poppyseed and pistachio kunafah, available in four- or six-ounce sizes.

“Most of them are filled inside,” Karras noted. “These are really big cookies. The six-ounce is very tall.”

Delivery is available in our area, or you can pick up in Irvine. To order, go to dolcebytina.com or call 949-942-5549.

“Before I got my MBA I majored in biology, which teaches you how to be accurate and measure precisely,” Karras said. “In baking, I love that everything is so specific and accurate to the gram. Everything is made in small batches by hand. I take my time and put love into it, and it always comes out so beautiful. I’m so anxious for people to try them and be excited about what’s coming next.”

Of course, Karras’ menu recipes are a closely guarded secret, but she did part with her mother’s beloved chocolate chip banana bread recipe instead.

“That’s the one we baked the most,” Karras said.

Fullerton’s Judy Bart Kancigor is the author of “Cooking Jewish” and “The Perfect Passover Cookbook.” Her website is cookingjewish.com.

Chocolate Chip Banana Bread

• 3 ripe bananas, mashed

• 2 large eggs

• 1/2 cup granulated sugar

• 1/4 cup brown sugar

• 1/4 cup neutral oil

• 1/4 cup unsalted butter, melted or softened

• 1/4 cup milk

• 1 1/2 tsp vanilla extract

• 1 3/4 cups all-purpose flour

• 1 tsp baking soda

• 1/2 tsp baking powder

• 1/2 tsp kosher salt

• 3/4 cup semi-sweet chocolate chips

• 1/2 cup chopped walnuts (optional)

1. Preheat oven to 375 degress. Grease a 9×5-inch loaf pan.

2. In large bowl, whisk eggs, sugars, oil, butter, milk, and vanilla together until smooth.

3. In another bowl, whisk together flour, baking soda, baking powder, and salt.

4. Fold dry ingredients into wet mixture until just combined. Add in mashed banana; mix until just combined. Stir in chocolate chips (and nuts, if using).

5. Pour into prepared loaf pan and bake 15 minutes. Then reduce oven temperature to 350°F; continue baking until toothpick inserted in center comes out clean, 35 to 45 minutes more.Cool in pan 10–15 minutes, then transfer to wire rack.

Christian Hernandez of La Mirada intended to shoot a bouncer who kicked him out of the JP23 Urban Kitchen and Bar, 101 S. Harbor Blvd., about 1 a.m. July 6, 2021, but ended up wounding a 24-year-old Uber driver, prosecutors said. Hernandez had just been kicked out of the bar.

Hernandez was convicted Oct. 16 of attempted murder, assault with a semiautomatic firearm, discharge of a gun at an occupied building, and shooting from a car, all felonies. Jurors also found true sentencing enhancements for attempted premeditated murder, discharge of a gun causing great bodily injury, inflicting great bodily injury and personal use of a gun.

Jurors deadlocked 7 to 5 for acquittal on a separate charge of attempted murder of the Uber driver. That charge was dismissed Wednesday.

Hernandez was credited with 237 days behind bars.

Word to the wise: Book your table sooner rather than later as these spots fill up quickly.

The Cellar (Fullerton): This subterranean dining room, designed by a craftsman who also worked on Disneyland’s Pirates of the Caribbean ride, offers a luxe backdrop for your New Year’s Eve fete, with reservations between 4 p.m. and 9:30 p.m. The prix-fixe meal is p[riced at $150 per person, including tax and gratuity as well as a champagne split to take home. DIners select one dish from four courses, beginning with starters like poached asparagus with hollandaise or steak tartare with salted duck egg, leading to such entrees as filet mignon with grilled broccolini and brown-butter carrot puree, braised short rib with chive mash, or spiced Jidori chicken with curry and sauteed kale. Finish the night with champagne creme brulee or red velvet sheet cake. Find it: 305, North Harbor Blvd., Fullerton; 714-525-5682

Darkroom (Santa Ana): Known for its high-concept approach, Darkroom, the lauded spot from chefs Zach Scherer and Drew Adams, will offer a bombastic dining experience: NYE @ Darkroom (starting at $215 per person) will feature a six-course meal, including a starter, offering dishes like Kanpachi, preserved tomato and lime leaf; crab with yeasted brown butter potato, diced potato and crispy potato; risotto and comte with ham and black truffle; swordfish; Wanderer wagyu loin with sunchoke and leek soubise; and late-berry curd semifreddo with salted licorice marshmallow. (Note: Darkroom’s NYE @ Chrysalis, the restaurant’s second dining program on New Year’s Eve, is sold out.). Find it: 3751 South Harbor Blvd., Santa Ana, 657-777-3275

ALSO READ: Taco Nazo, ‘pioneers of the fish taco,’ to open new Orange County spot

Le Hut Dinette (Santa Ana): From the founders of Heritage Barbecue, this “new-school diner” concept heightens comfort food with touches of barbecue and Filipino flavors from talented chef Ryan Garlitos. This multicourse New Year’s Eve menu is a celebration of satisfying classics reimagined for a celebratory night. Starters include Kumamoto oysters with smoked coconut vinegar mignonette and blue prawn shrimp cocktail, followed by spiny lobster bisque layered with roasted lobster shell ginataan and lemongrass. A showstopping heritage prime rib roast with French onion au jus and horseradish, accompanied by a loaded baked potato with aged gouda and miso creme fraiche, anchor the evening. And for dessert? An ice cream sundae with Butter Qream vanilla topped with chocolate sauce, bourbon strawberries and toasted almond matcha crumble. (Also of note: With its hemispherical exterior sheathed in corrugated steel, floor-to-ceiling windows and neo-diner interior decor, Le Hut Dinette is looker inside and out.) Find it: 730 N. Poinsettia St., Santa Ana, 714-450-5600

Vaquera (San Juan Capistrano): Smack dab inside River Street Marketplace, head to this spot for an a la carte dinner that homes in on wood-fired fare. Highlights here include meatballs with gremolata and garlic bread, charred heirloom carrots with chili honey, lime and toasted seeds. For heartier dishes, check out the oak-grilled striped bass or steaks like an 8-ounce Black Hawk Farms filet or the 22-ounce ribeye for two paired with herb-roasted marble potatoes, broccolini and beef demi sauce. Other items include burrata salad with prosciutto, candied walnuts and persimmon or a green goddess little gems salad with red and gold beets and pistachios. And don’t miss their new pizza menu. Seating options include indoor, patio or, even better, a spot at the expansive, horseshoe-shaped bar. Not only does the bar offer comfy seats, but it’s an ideal spot for people watching. 31904 Paseo Adelanto, San Juan Capistrano, 949-749-4200

View (Newport Beach): Featuring both indoor and patio seating, this contemporary, scenic restaurant at the Vea Newport Beach hotel offers a three-course prix-fixe dinner featuring filet mignon with truffle butter, sea bass with lemon and brown butter or crispy tofu with harissa and basil oil. Other highlights include live music, and a requisite champagne toasts. Cost $132 per person. 900 Newport Center Drive, Newport Beach, 949-640-4000