​Stress-Less Holiday Eats

When people think of the holidays, one of the first things they focus on is the scrumptious meals and treats that have long been a part of their festivities. For Caregivers and Sequel Makers, this can become an added stressor as they feel the expectation of replicating past holiday meals.

​The first step to enjoying this holiday season more is to let go of the ideals of the past. That was then, and this is now. So, our team has put together a few of our favorite ways to bring some flavor to the table without burning ourselves out.

My favorite super easy holiday recipe is what I call the “Trifecta”. It has three simple ingredients:

• the freezer in the garage
• the microwave
• the single-serve frozen meal​

Neither my wife nor I enjoy cooking, and we face the appetites of four boys between the ages of 17 and 12. While we may need a day off from cooking and cleaning, the boys are never interested in doing any of that. Nor do they ever take a vacation from eating.

Enter the frozen meals by Trader Joe's. Frozen meals aren’t what they were when I was growing up. The quality is light years better, and so too is the variety. And Trader Joe's offers cuisines from all over the world. My absolute favorites are the Spicy Peanutty Noodle Bowl with Chicken , the Chicken Shawarma Bowl , the Cuban Style Citrus Garlic Bowl , and my absolute favorite the Vegan Thai Green Curry !
​
– Kyle Woody 

A meal in minutes can still be healthy and delicioius. That's the case with a classic Caprece salad.

1. Alternate slices of ripe tomato and fresh mozzerella, fanning them across your plate or platter.
2. Add basil leaves to the salad. For smaller peices of basil, you can lay the basil leaves in a pile and roll them up. Then, slice the roll into thin ribbons of basil. Sprinkle the tomatoes and mozzerella with the basil ribbbons.
3. Drizzle the salad with extra virgin olive oil and balsamic vinegar.
4. Salt and pepper to taste.

​ This is a simple recipe made with crescent roll dough, your choice of meat and cheese. This is perfect for leftover ham or Turkey. Here is Pillsbury's Ham and Swiss version of this appetizer .

Directions

1. Preheat oven to 400 degrees F. 
2. Combine the sugar and cinnamon in a bowl. 
3. Unfold one pastry sheet on a piece of parchment paper. The puff pastry should be at refrigerator temperature. With a rolling pin, roll out the puff pastry sheet in both directions to create a slightly flatter and even surface. 
4. Evenly coat the front and back of the puff pastry with half of the sugar and cinnamon mixture. 
5. To shape the Palmiers, fold the dough evenly from the opposite edges inward toward the center twice, then fold one half over the other to form a closed book shape.  
6. Repeat the above steps with the second sheet of puff pastry. 
   ​Optional: Refrigerate for 15 minutes. 
7. Slice the book-shaped rolls into ~½ inch slices. 
8. If there is any remaining cinnamon sugar mixture, dip each side of the sliced dough into the leftover. Then, place the cookies cut-side up, 2" apart, on baking sheets lined with parchment paper. For a more heart-shaped cookie, slightly separate the tops of the cookie dough to resemble bunny ears. 
9. Bake for 12 minutes, then turn over the cookies and bake for another 3 minutes or until lightly caramelized on the surface. The cookies are done baking when both sides feel hard on the surface. They will continue to harden as they cool. The texture should be crunchy and crispy.

Some people love baking, especially around the holidays. Who doesn't love the smell of fresh baked cookies. If that's you, try out this cookie recipe shared by Jeff Myhre. 
Ingredients:

• 1/2 pound unsalted butter, at room temperature
• 1 cup light brown sugar, packed
• 1/2 cup granulated sugar
• 2 teaspoons pure vanilla extract
• 2 extra-large eggs, at room temperature
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 1/2 cups chopped walnuts
• 1 1/2 pounds semisweet chocolate chunks
• Flaked sea salt or fleur de sel

Directions:

1. Preheat the oven to 350 degrees F.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar until light and fluffy. Add the vanilla, then the eggs, one at a time, and mix well. Sift together the flour, baking soda, and salt.
3. With the mixer on low speed, slowly add to the butter mixture, mixing only until combined. Fold in the walnuts and chocolate chunks.
4. Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4-inchdiameter ice cream scoop or a rounded tablespoon. Dampen your hands and flatten the dough slightly. Bake for exactly 15 minutes (the cookies will seem underdone).
5. Remove from the oven, sprinkle with flaked sea salt, and allow to cool slightly on the pan, then transfer to a wire rack to cool completely.