COOK CLUB: Think ahead to Thanksgiving

When you think Thanksgiving, most of us think about all of the delicious food that comes with the holiday.

If you're hosting Thanksgiving this year, your next thought might also be one of panic.

This year will be my fourth time hosting Thanksgiving. So, I know the day before Thanksgiving means running around getting the turkey and all of the Thanksgiving ingredients ready while also cleaning your house.

I can't help you with the house cleaning, but I can help you get your meal preparations organized so you are ready for this wonderful - and delicious - holiday.

Try this plan of attack:

1. Plan the menu (including beverages)

2. Collect recipes

3. Make a shopping list based on ingredients

4. Assess recipes for make-ahead steps, then follow through. For example, make pie and freeze and pre-cut produce.

Here are two of my favorite simple holiday recipes.

Mixed Greens and Pear Salad

Serves: 8

1 package (5 ounce) torn mixed salad greens

1 large pear, thinly sliced

1 large apple, thinly sliced

2 ounces Harvarti cheese

1/3 cup pecan pieces

1/3 cup balsamic vinaigrette

Make-ahead: Cut up apples and pears the day before. Soak in a lemon juice/water solution (1 part lemon juice to 3 parts water) for about 5 minutes. This will prevent browning.

When ready to serve, combine all ingredients and toss together in a large bowl.

Source: Modified from Kraftfoods.com

Nutrition information per serving: Calories: 100, Carbohydrate: 10 g, Cholesterol: 5 mg, Fiber: 2 g, Fat: 6 g, Protein: 3 g, Sodium: 150 mg.

Cranberry Salsa

Serving: 2 tablespoons

1 16-ounce can whole berry cranberry sauce

1 tablespoon finely chopped shallots

1 jalapeño chili pepper, seeded and finely diced

1 tablespoon fresh lime juice

1 tablespoon chopped cilantro leaves

Place all of the ingredients in a small bowl. Stir well to combine.

As an appetizer, serve over a block of cream cheese and use triscuit crackers for dipping.

Serve with pork, turkey or as a spread for leftover turkey sandwiches.

Note: This cranberry salsa tastes better if made the day before.

Source: Foodfit.com