Stress-Free Holiday Meals
 | Author:
Allison Kosto, MSU Broadwater County Extension Agent
MSU Broadwater County Extension Agent |
Stress-Free Holiday Meals
Allison Kosto
MSU Broadwater County Extension Agent
Does holiday meal planning make you cringe? Or are you excited to figure out the big meal?
Regardless of which side you are on, planning the holiday meal can be a little daunting with so many things to figure out… when should you start thawing the turkey or ham? Which guests have allergies or diet restrictions? How do you line up cooking the meat, rolls and a potato dish when you only have one oven? …yes, this can all lead to a little additional stress. Here are a few holiday food planning tips from your Cooperative Extension Service to hopefully make the holiday season just a little less stressful.
Do your menu planning well in advance. If you are trying to eat healthy, make sure you have something from each food group. Consider a roast turkey instead of deep fried. Use low-fat milk in your mashed potatoes, light pumpkin pie, low-fat whipped cream, whole wheat rolls and fresh in-season vegetable dishes instead of casseroles. If you have a guest with dietary restrictions, ask them to bring a dish. This will ensure that there will be at least one thing they can eat. Also, don’t be afraid to ask other guests to contribute to the meal with items that you know they are comfortable making. I know my grandma makes the best Creamy Irish Potatoes!
Do a head count. Make plenty of food, but don’t overdo it. If you have a turkey, plan for one pound per person. If you end up with a smaller gathering, consider a smaller entrée such as Cornish hen, a roast or my favorite, seafood! Plan ahead for shopping as well to take advantage of local sales and avoid last-minute trips to the grocery store.
Prepare as much food ahead of time as you can. This works good for salads, desserts, and rolls. You can also build your casseroles the day before, so all they have to do is bake. Don’t overwhelm yourself with a lot of time-consuming items. Pick one to be the highlight and then go simple for the rest. It will still be delicious. Also, don’t feel like you have to make everything from scratch. Most people won’t know if your piecrust was handmade or store bought. A crockpot is also a useful tool to save prep time in the middle of the day as well as to keep food warm.
The best way to ruin a perfect holiday is food poisoning. As you are planning your meal, also keep food safety in the forefront. Here are a few key food safety considerations.
Thaw frozen food in the refrigerator, under cold running water or in the microwave. Never leave it at room temperature. Allow enough time to properly thaw food. For example, a 20-pound turkey needs 4 to 5 days to thaw completely in the fridge. Do not rinse raw meat and poultry before cooking in order to avoid spreading bacteria around the sink and countertops. Research has shown that washing poultry can result in pathogens spreading within three feet of the sink. However, you should rinse fruits and vegetables. Do so under cool running water and use a produce brush to remove dirt.
Use a food thermometer to make sure meat, poultry and fish are cooked to a safe internal temperature. To check a turkey, insert the thermometer into the innermost part of the thigh and thickest part of the breast. The turkey is safe when the temperature reaches 165 degrees F.
Refrigerate leftovers within two hours. Divide the leftovers into shallow containers for more rapid cooling. In general, leftovers should be eaten within 3 to 4 days. There are a few exceptions. Gravy or meat broth should be used within 1 to 2 days and pasta or potato salads within 3 to 5 days. If you freeze leftovers, casseroles should be used within 2 to 4 months and soups and stews within 2 to 3 months.
When it’s time to reheat the leftovers, it’s tempting to throw the plastic container in the microwave to do so. However, unless it’s labeled as “microwave safe,” it’s best to put the food on a plate or bowl. It’s a good idea to add a little moisture or cover with plastic wrap when reheating to create moisture, destroy bacteria and ensure uniform cooking. Microwaves tend to heat unevenly, so make sure to stir or rotate the food throughout the microwave time.
For more information on food safety, contact at your MSU Extension Office in Broadwater County at allison.kosto@montana.edu or 460-266-9242. Wishing you a safe, stress-free and happy holiday!
