Judy E. Buss

In the internet age and obsession with electronic devices, it is all the more important to create opportunities for genuine human interactions. Inviting people you love for a dinner party (cell phones turned off!), is a deeply meaningful way to re-humanize your lives. Hosting a delicious, wholesome, home-cooked holiday dinner can be easily accomplished with a little planning and a few simple strategies.

Positive “side effects” resulting from the celebration are great satisfaction afterward, and strengthened or renewed bond with friends, family, or colleagues. Being organized helps make hosting a breeze.  A few weeks before the party prepare the following: 1) The menu. 2) Copies of the recipes you’ll be using. 3) A food-shopping list: before you go, check the recipes and menu, your pantry and fridge for all the ingredients and items you’ll need. (Some foods must be purchased closer to the event). Remember to include ingredients for possible extras, such as pre-dinner snacks, salad toppings, dessert toppings, napkins, and for added pizzazz, perhaps sparkling confetti to sprinkle on the dinner table among the plates for decoration. 4) A countdown list laying out what you need to do and when, including cleaning and some basic but festive decorating.  Remember to make a note when to transfer food from the freezer to the fridge to thaw. Your countdown list should have some built-in extra time for unforeseen delays or something that was overlooked. The four lists described above are extremely helpful and reassuring as having your own personal assistant and preventing day-of-party panic. Keep all of them in one file.

Delicious is not synonymous with tons of work, high expenses, complicated recipes, and a nervous breakdown. Choose a few simple recipes you have successfully made before, ones you can make in advance, such as an aromatic soup, chili, scalloped potatoes, bread stuffing, a sheet cake, etc. Pastry can be baked, portioned, and frozen several weeks ahead. If you would rather not bake, a no-work and scrumptious dessert can be quality vanilla frozen yogurt, with guests choosing from 2 – 3 toppings (roasted nuts, blueberries, granola, or a fruit sauce).  Parts of other recipes can also be made in advance: a salad dressing, roasting the nuts, and washing fruits, salad and cooking vegetables. Serving the food buffet-style frees you to relax and spend more time with your guests.

Even down-to-earth fare can offer a gourmet experience when prepared with fresh, quality ingredients. For example, you don’t want to insult anybody’s taste buds by serving “architectural wonder” canned cranberry sauce, when you can cook up the real McCoy in 15 minutes one or two days before the party. Giving your guests extra choices helps them enjoy the occasion even more. This can be as simple as salad toppings (roasted sunflower seeds or nuts, crumbled feta, or marinated artichoke hearts). Avoid planning to cook more than one dish in the oven right before the party, or you could run into trouble regarding temperature settings and space.

A week or so prior to the party, set the table. When you are done, be sure to cover the table with a clean sheet to prevent dust from landing on dishes. The day before food shopping, clean your fridge and make sure you have room for all the groceries.

A joyful get-together does not have to douse guests with vats of fat, sugar, salt, butter, cream, and harmful chemicals we cannot pronounce. Here are some suggested low-stress menus to give you ideas and get your creative juices started – happy and healthy holidays!

APPETIZERS: Hummus dip with whole grain pita wedges, fresh tomato salsa with corn chips, a fruit platter, or mixed nuts.

DINNER: Option 1) Rotisserie chicken, fresh cranberry sauce, bread stuffing (made from whole wheat bread, walnuts, cooked yellow onion, celery, and mushrooms, and herbs); cooked zucchini and tomato with oregano; frozen yogurt with a choice of toppings. Option 2) Herb-roasted Cornish Game Hens (miniature chickens, at 1/2 bird per serving), mashed sweet potatoes with coconut milk and curry powder, green beans in lemon sauce, and a carrot cake. Option 3) Turkey chili, corn bread, steamed broccoli with sliced almonds; Apple Crisp. Option 4) Roasted turkey, bread stuffing (See details in Option 1), Citrus-Spinach salad, steamed asparagus; and whole wheat blueberry-lemon cake.

“Mission Nutrition” Tips and Recipies from Judy E. Buss, Health Columnist, Nutritional Cooking Instructor.

Excerpted from Judy E. Buss’ article, first published in the “Feeling Fit” Magazine, Sun Coast Media Group newspapers, Florida.

Stay tuned for more Judy E. Buss’ “Mission Nutrition” words of wisdom and recipes.