Decide on a menu and invite guests to choose an item to bring to share the workload - and the cost.
Stock up on staples early to take advantage of sales and keep shopping near the holiday to a minimum.
Make a grocery list and stick to it.
Shop early in the day (on a weekday, if possible), when the store is least crowded.
Look for recipes for salads, side dishes, breads or rolls that can be made ahead.
Make it casual. Use dishwasher-safe dinnerware - or disposables.
Consider a disposable roasting pan, but make sure it is heavy enough to hold the turkey.
Lift the turkey pan with both hands (with hotpads) to avoid accidents.
Short on refrigerator space--Use an ice chest or cooler to chill relishes or salads, and a separate ice chest for beverages, as each time a cooler is opened the inside temperature rises.
Food left out for two hours or more? Toss it, rather than chance a food-borne illness.
CRANBERRY MEATBALLS YIELD: 30
1 lb. lean ground round
¼ cup diced onion
1 egg
½ teaspoon pepper
½ cup saltines, crushed
16 oz. can whole berry cranberry sauce
10 ¾ oz. can low-fat and sodium tomato soup, undiluted
In a bowl combine the beef, egg, crackers, onion and pepper. Shape into 1-inch balls. Place on a rack in a baking pan at 400°F for 20 minutes. (Note: You may cool and freeze the meatballs to use at a later time. Thaw in the refrigerator.) Before serving, combine cranberry sauce and soup in saucepan; heat thoroughly. Add meatballs and simmer for 10 minutes. Serve hot.
Each meatball: 80 calories, 4 g fat, (1.4 saturated), 18 mg cholesterol, 70 mg sodium, 9 g carb, .4 g fiber, 3 g protein.