My house is still decorated for the Holidays. In my mind, Christmas starts somewhere around December 24 and carries on until about the 2nd week in January. I love Christmas Eve and Christmas Day at our house, when all the lights are newly lit and quiet Christmas music plays. A tradition started a few years ago includes inviting some close friends and family to our home on Christmas night, where we enjoy each others’ company, enjoy a glass of wine and a simple buffet while visiting.

Even though we are generally healthy eaters, I have to be honest in saying that by the time Christmas night rolls around, several interesting high fat, sugary items have fallen into my mouth, and I DID enjoy every bite, thank you very much. BUT, the Holiday Buffet can be an excellent time to be elegant while starting to get it all back under control.

One good point is that most of these foods can be prepared ahead of time, so you can kick off your shoes in the afternoon and relax for a few hours.

Our buffet this year was so simple and included: assorted raw vegetables with a dill dip (lightened up by using fat-free Greek  yogurt and light mayonnaise), a delightful cranberry salsa (recipe below), a hummus platter (idea stolen from “Zeppelin’s Bar and Grill in Cedar Rapids), low-sodium pita chips, jalapenos, stuffed with low-fat turkey sausage, low-fat cream cheese and Parmesan then baked, meatballs made with half ground turkey breast and half 90% lean ground beef, accompanied by sugar-free marinara sauce and BBQ sauce, and last, but not least, some holiday cookies and those yummy little chocolate kisses, both strategically placed at the far end of the table in the corner. We also had some fresh fruit, but it never made it to the table. Guests wandered through the kitchen and nibbled before photo time.

Make sure your beverages include good water, diet sodas, fruit juice or some lower-calorie punch. Now, put out some small plates, point everyone in the right direction, take your own plate, relax and move away from the table. Your eating is now happily back under control. Happy Holidays!

Cranberry Salsa This recipe was adapted from one given to me by my niece, Tina. It is served on a dinner-sized plate and actually makes enough to make two plates (have one tucked in the fridge for refills). Both the bottom layer and top layer can be made ahead. Assemble before guests arrive.

Bottom layer:

12 ounces low-fat cream cheese, softened                                                                                                                                                              1/3 cup diced green onions

Mix softened cream cheese and diced green onions together.

Top Layer:

One 12-ounce package FRESH whole cranberries                                                                                                                                         1/3 cup sugar (you can use Splenda, Truvia, or any other sugar substitute. It makes a lot, so getting a little sugar may not be  such a bad thing. Your choice.)                                                                                                                                                                               1 large jalapeno, seeded                                                                                                                                                                           2 Tablespoons fresh lime juice                                                                                                                                                                               1/2 teaspoon ground ginger                                                                                                                                                                                      1/3 cup chopped fresh cilantro

Place cranberries, sugar, jalapeno, lime juice and ginger in food processor. Pulse until cranberries are finely chopped. Do not over process. Remove from food processor and stir in chopped cilantro.

Spread 1/2 the cream cheese/onion mixture on a pretty dinner-sized plate. Top with 1/2 the cranberry mixture. OR use a 9 x 13 pan and use all of the recipe. You can make both the bottom and top layers several hours ahead. Just do not assemble until ready to serve. Serve with pita chips.

NOTE: Be a label reader. Many pita chips are made with whole grain, low in fat and sodium. Read the nutritional labeling to find the healthiest ones. Know how many chips equal one serving.