Simple, stress-free holidays. Is it possible? There is so much food to buy, so many people to feed, so much time to take. How do you fix a healthy, tasty meal for your family and friends and still meet all the other demands in your life?

The answer comes in one word: Simple.

Think of the holidays as just what it they are, a time to be thankful for the abundance we enjoy.

Serve foods without all the “extras” that take time. Chances are, they obscure the real flavors you are aiming for while adding extra fat and salt, two ingredients most of us don’t need.

Try a simple way to fix a bird (see our last recipe column).

Here’s my husband’s recipe for a simple rice stuffing you can make the day before; its mellow flavor actually is enhanced by sitting overnight.

Simplify your potatoes or sweet potatoes by baking them in the oven along with the turkey, rather than mashing or making a casserole. Serve with a little butter, sour cream or homemade gravy, luxuries our Pilgrim forefathers did without.

Fix a medley of in-season vegetables everyone likes. Toss a green salad, and ask a guest to make the pie. Dinner is served!

You’ll have so much time left you might want to make a special treat. Or just sit on the couch and chat with your guests. Happy holidays!

Rich’s Wild Rice Stuffing

4 Tbsp. butter or margarine

2 cups mushrooms, sliced

1 large onion, chopped

1 cup dried apricots, chopped

1 cup dried cherries, chopped

4 Tbsp. fresh thyme, or 1 tsp. dried

4 Tbsp. fresh tarragon, or 1 tsp. dried

1 cup diced water chestnuts, fresh or canned

1 cup shelled pistachio nuts

2 cups wild rice (OK to mix half long-grain white or brown rice if desired)

3 cups low-sodium chicken broth or water

1. The day before, cook rice in low-sodium broth or water.

2. While rice is cooking, sauté mushrooms, onion, apricots and cherries in butter.

3. When rice is done, add with other ingredients to mushroom mixture. Cook, stirring, 5 minutes. Place in greased baking dish, cover and refrigerate.

4. Next day: Toss in fresh herbs. Bake about 30 minutes at 350 degrees, or microwave until warm.

Oven Blasted Vegetables

Plan A: Yams, Brussels Sprouts, Beets, Carrots, Parsnips, Turnips.

Plan B: Asparagus, Baby Carrots, Green Onions, Broccoli, Green Beans, Cauliflower.

1. An hour or so ahead, cut vegetables about the same size, 1-inch squares or so.

2. Put in a bowl, drizzle with 2 Tbsp. olive oil and toss veggies.

3. Remove turkey from oven when done. Increase heat to 450 degrees.

4. Pour veggies onto greased baking sheet. Cook 8-10 minutes, stir and cook another 8-10 minutes. Test with fork for doneness.

5. Remove from oven. Sprinkle with 2 Tbsp. freshly grated parmesan cheese and 2 Tbsp. fruit/herb flavored vinegar. Serve immediately.

Katy G. Wilkens is a registered dietitian and department head for Northwest Kidney Centers, and has a Master of Science degree in nutritional sciences from the University of Washington.