A funny thing happens at this time of the year: we look forward to the holidays with great anticipation, dreaming of fabulous food, beautifully decorated homes, vacation time and festive gatherings with family and friends. Then, as the holidays roll around, the same-ol’-same-ol’ reality sets in. Dreading all the extra work, shopping, decorating and cooking deadlines while also maintaining our daily work routine and chores. A thought begins to sprout between our ears: “Can’t wait ‘till it’s over so I can have my life back.”

This holiday season be kinder and gentler to yourself so you can actually enjoy the winter festivities. Don’t be pressured by anyone, including picture-perfect TV and magazine images, to attend or host more events than you can comfortably accommodate into your schedule. Create calendar pages for November and December and enter on them to-dos and events.

Keep your holiday cooking and baking simple. TV celebrity chefs have invisible elves doing prep work and cleanup for them. Most likely, you are not blessed with such miraculous help. Early on, put the holiday baking and cooking recipes you plan to use in a file folder together with the two calendar pages you prepared.

Three weeks before an event, set aside a weekend day to bake and/or cook and freeze wholesome (not fatty-sugary) goodies all in the same session. Use parchment baking paper and baking tin liners to minimize work afterward. Portion, wrap and freeze each serving. You’ll have to clean a messy kitchen only once. During the holidays thaw, heat and serve as needed.

If you are hosting a dinner, one to three days before the event, make certain recipes or parts of them in advance such as chili, salad dressing, stew or cranberry sauce. Wash salad and cooking veggies, scrub potatoes clean for baking etc. Dry and refrigerate these ready-to-use vegetables in plastic bags. Roasting nuts for various recipes can also be done ahead.

Consciously challenge yourself this season to find new ways to cut down on stress.

Lastly, be sure to plan and enter breaks – as in quiet time - into your holiday calendar, ruthlessly adhering to them, allowing you to sneak away and chill out – happy holidays!

TURKEY CHILI

Make ahead and freeze

Serves 4

3 tablespoons olive oil

1 yellow onion, peeled, chopped

4 cloves garlic, minced

1 pound ground turkey

2 large tomatoes, chopped

1/2 green bell pepper, chopped

2-1/2 cups cooked pinto beans, rinsed, drained

1 tablespoon cumin

1-1/2 tablespoons oregano

½ teaspoon powdered cayenne

Salt and pepper

8 ounce can tomato sauce

½ cup water

In a large saucepan heat oil and cook onion, covered, 12 minutes or until translucent. Add tomatoes, cook 10 more minutes. Add all other ingredients. Simmer for 15- 20 minutes stirring occasionally and breaking up the meat. If too dry add more water.

CRUNCHY AND FESTIVE MINI PHYLLO CUPS (shells)

(Yield 15)

1 package (15 count) frozen phyllo (filo) mini shells, not thawed

1/3 cup finely grated Havarti or Mozzarella cheese (See tip below)

1 tablespoon chopped sweetened dried cranberries

2 tablespoons coarsely chopped walnuts

Preheat the oven to 375F degrees. Finely grate the cheese and fill the phyllo shells evenly with enough cheese. Sprinkle the nuts and cranberries on top of the cheese. Arrange the filled shells on an ungreased baking sheet and bake (uncovered) about 6 minutes or until the cheese has melted. Let cool a bit and serve immediately. Tip: Almost any cheese will work. Try Monterey Jack, Gruyere or Cheddar.

FRUIT AND FROZEN YOGURT

How about a fabulicious, fuss-free dessert? Make this in minutes and impress!

Per cup:

1 ripe kiwi fruit, peeled

½ cup chopped, unsweetened strawberries

¾ cup granola

Vanilla frozen yogurt

In a clear glass cup, place the berries and cover them with 3 kiwi slices. Sprinkle 3 tablespoons granola over fruit. Place a scoop of the yogurt on the granola. Top with one slice kiwi, and sprinkle the remaining granola.

Judy E. Buss is a syndicated eating-for-health columnist and blogger, speaker and nutritional cooking instructor.