The holiday season can be joyful, exciting, exhausting and stressful! Add hosting a large meal on top of that and it can get overwhelming. Following a few guidelines and some hosting tips can help reduce that overwhelmed feeling.

Planning ahead, outsourcing where you can, and delegating can help make the big task of hosting much easier and more fun.

Create your menu!

At least a few weeks prior to the event, create the menu. Be realistic and keep in mind the possible limitations around the space you have and the time you want spend on cooking and preparing food.

1. Ask guests about allergies or food preferences.
2. Select at least a main protein and a few vegetable sides for the meal – beyond that is really up to you and your guests.
3. Create your grocery list from your menu. Don’t forget about drinks!

*You also don’t need to make everything yourself. Maybe you make the main entrée, then purchase the sides; or you make the sides and purchase the main entrée; or some combination. Many grocery stores and restaurants offer this.

Go grocery shopping

About a week out, do your main grocery shopping, especially for anything shelf stable.

This is also a good time to start cleaning out the fridge and freezer to make room for things you might want to prep a head of time or that might need to marinade/brine in the fridge.

Also, if you are preparing a large turkey, this might be the time to start defrosting it in the fridge.

Prep ahead of time!!

A few days before the event, prep what you can. Think of things that taste just as good, maybe even better then next day – like cranberry sauce, or even desserts like pies.

The day before the event is the perfect time to wash and chop vegetables, and prep anything else you can (toast nuts, make salad dressing, make dishes that can easily be reheated like mashed potatoes, etc.).

Think about your timeline for the day-of – What needs to be in the oven first? What can rest when it’s done? What needs to be fresh out of the oven? For example, a turkey or ham will take the longest in the oven, but they can sit out and “rest” before being served, so maybe they go in the oven first, where roasted vegetables, that are best straight out of the oven while they are still crispy, might be the last things to go in the oven.

Also, keep food safety basics in mind. We don’t want to send anyone home with food poisoning! Keep hot foods hot (>140°F) and cold foods cold (<40°F) and refrigerate leftovers within two hours. Utilize slow cookers and a warm oven to keep those hot foods above 140°F until it’s time to eat.

Accept help

When guests start to show up and ask if they can help, say yes!! Have them set the table, take out the trash, play with the kids or take the dogs for a walk.

Discover practical guidelines and hosting tips that can make the big task of hosting a holiday meal less stressful, easier and much more fun. #mealplanning #holiday #hosting #saslife Share on X

Following these simple steps can help you create a less stressful holiday meal. Just remember to have realistic expectations, be flexible and allow more time than you think you need.

Use THIS HANDOUT to help guide you through the process.  There are also some recipe ideas included.

 

Pumpkin Swirl Cheesecake Bars

Makes 16 bars
Recipe adapted from: Minimalist Baker
PRINT RECIPE

Ingredients

FOR THE CRUST
8 oz gluten-free ginger snap cookies
1½ Tbsp butter or non-dairy butter, melted

FOR THE FILLING
1 cup raw cashews
1 cup coconut cream
8 oz vegan cream cheese (Toffuti is best, or Kite Hill)
1 Tbsp arrowroot or cornstarch
⅔ cup maple syrup
1 cup pumpkin puree, divided
3 tsp pumpkin pie spice, divided
¼ tsp salt
1 tsp pure vanilla extract (optional)

Directions

1. Pre-heat oven to 400°F and line an 8x8 baking dish or pie pan with parchment paper.
2. Place ginger snaps in a food processor and pulse 2-3 times or until finely ground.
3. Add butter and pulse 8-10 times or until mixture resembles coarse meal.
4. Firmly press mixture into the bottom of the dish.
5. Bake for 8-10 minutes (keep an eye on it; don’t let it brown too much). Cool on a wire rack while you prepare the filling.
6. Lower oven temperature to 350°F (1760C).
7. Place cashews, coconut cream, cream cheese, arrowroot or cornstarch, ½ cup pumpkin puree, 1 tsp
   pumpkin pie spice, salt and vanilla to a blender. Blend on high until the mixture is smooth and creamy.
8. Pour half of the cheesecake batter on top of the slightly cooled crust. Gently tap the dish on the counter a few times to remove air bubbles from the cheesecake layer.
9. Add remaining ½ cup pumpkin puree and 2 tsp pumpkin pie spice to blender with the other half of the cheesecake batter. Blend until smooth and creamy.
10. Dollop ~¼ cup-sized scoops of the darker pumpkin cheesecake mixture to the top of the filling. Use the back of a knife or toothpick to swirl.
11. Bake for 50-60 minutes or until the edges are slightly brown and the center is still slightly jiggly.
12. Remove from oven and allow to cool. Cover the dish loosely with a kitchen towel or parchment paper and place in the refrigerator to chill for 6-8 hours or (preferably) overnight. After chilling, the top should have a glossy texture and the swirls will appear distinct.