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 old same old 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 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. On a couple of sheets of paper create calendar pages for November, December and January and enter on them carefully chosen to-dos and events, including, yes, Superbowl.

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

Two weeks before an event, set aside a weekend day to bake and freeze a wholesome (not a fatty-sugary) sheet cake, cookies or cupcakes all in the same baking session. You’ll have to clean a messy kitchen once, not multiple times. Placing baking liners in each cup or on baking sheets makes cleaning them a piece of cake … portion, wrap and freeze each serving. Then thaw, heat and serve as needed.

If hosting a party, one to three days before that dinner, 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 in plastic bags these ready-to-use vegetables. 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 into your holiday calendar - as in quiet time – allowing you to sneak away and chill out – happy and healthy holidays!

TURKEY OR CHICKEN CHILI

Make ahead and freeze

Serves four

5 tablespoons olive oil

2 large yellow onions, chopped

4 cloves garlic, minced

2 large tomatoes, chopped

1 green bell pepper, seeded, chopped

2 cups cooked pinto beans, rinsed, drained

1 tablespoon cumin

2 tablespoons dried oregano

½ teaspoon powdered cayenne

Salt and pepper

2 (8-ounce) cans tomato sauce

1 cup water

1-1/2 pounds ground turkey

In a large saucepan heat oil and cook onions 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 a bit more water.

PINWHEELS WITH FRUIT AND NUTS

Make this fast and festive tempting finger food one day before the party.

Makes 22 pinwheels

2 whole grain 12-inch tortillas or wraps*

8-ounce package reduced fat cream cheese, room temperature

1 cup finely chopped dried cranberries

1 cup finely chopped dried apricots

¾ cup coarsely chopped roasted walnuts

2 teaspoons cinnamon powder

2 teaspoons finely grated orange zest

*NOTE: if tortillas are smaller, use one or two more

Mix cranberries, apricots and nuts into a medium bowl. In a second bowl, thoroughly mix cheese, cinnamon and orange zest. Place each tortilla on parchment paper one inch on all sides larger than tortilla. Spread cream cheese mixture evenly all over tortillas. Evenly sprinkle cranberry mixture over cheese. Carefully roll tortillas tightly in one direction. Roll each filled tortilla in parchment paper, then twisting paper ends. Insert into plastic bag and tie to seal.

Chill for 2 to 24 hours. Before serving, trim the filled rolls’ edges with a serrated knife and cut into ¾ inch-wide slices. Place flat-side down on serving dish.

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, fresh or frozen (thawed), strawberries

¾ cup granola

Vanilla frozen yogurt

In a clear glass, 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 columnist, blogger, nutritional cooking instructor and speaker.