While there are treasured, made from scratch favorites that are crucial to each family's tradition, not everything has to be time-consuming, homemade and high in calories.

A little bit of savvy planning can make your Thanksgiving meal easy.

These are simple recipes to knockout your guests with your hospitality, not your anxiety.

"Plan your menu, make a list and shop. No last minute dashes out to the store for high calorie expensive last minute items," suggests nutritionist Mary Lee Chin.

Other stress-free strategies from Chin:

Clean out your fridge to make room for all those prepared foods and make-ahead dishes. Set and dress your table before your guests arrive (this can be done a day ahead).

Pick up the living room, dining room and bathrooms. Plan to keep guests out of the rest of the house.

Empty your dishwasher.

Start cooking one or two days ahead.

Stock up on disposable containers and food wrap so you can immediately put away leftovers, or send them home with your guests. "You've taken care of food safety, and decrease your temptation to nibble," said Chin.

Recipes Mentioned by Mary Lee Chin on 7NEWS at 11 a.m.:

The Original Roasted Raspberry Chipotle Sauce & Cream Cheese Appetizer

Recipe by Fischer & Wieser

Ingredients:

1 (3-oz.) package cream cheese

1/3 cup Fischer & Wieser The Original Roasted Raspberry Chipotle Sauce

Fresh raspberries and mint for garnish, if desired

Directions:

For an 8-oz. package of cream cheese, use 1/2 to 3/4 cup of sauce.

Place cream cheese on serving dish and pour Raspberry Chipotle Sauce over top, allowing it to drizzle down sides of cream cheese.

Garnish with fresh raspberries and mint.

Serve with gingersnap cookies or assorted crackers.

Curried Mango Chutney Dip

Directions:

Stir curry powder to taste into low-fat sour cream.

Swirl in bottled spicy chutney sauce and handful of golden raisins.

Serve with fresh snow or sugar snap peas.

Golden State Stuffing

Recipe from www.loveyourraisins.com.

1/2 cup chopped celery

1/4 cup chopped onion

1/2 cup butter or margarine

1-1/2 cups California raisins

1-1/2 cups chopped fresh apple

1 package (7 ounces) herb seasoned crouton stuffing

1-1/2 cups chicken stock

Directions: Sauté celery and onion in butter until tender. Combine in large bowl with raisins, apple and stuffing. Add chicken stock, a little at a time to moisten as desired. Makes 10 cups.

Rice Pilaf With Raisins And Cashews

Recipe from Real Simple

1 6- to 8-ounce box rice pilaf

1/4 cup golden raisins

1/4 cup chopped roasted cashews

1/2 teaspoon ground cumin

Directions:

Cook the rice pilaf according to package directions.

Stir in the raisins, cashews, and cumin before serving.

4 servings

Rustic Apple Tart

Recipe from Real Simple

1/2 15-ounce package refrigerated piecrust (1 crust, not the pie-plate version)

2 10-ounce packages frozen cinnamon apples, partially thawed

1 teaspoon grated lemon peel

1 egg, lightly beaten

2 tablespoons sugar

Directions:

Heat oven to 375° F. Lightly coat a baking sheet with vegetable cooking spray.

Unfold the piecrust and place on sheet. Place the cinnamon apples in the center of the crust and mix in the lemon peel. Fold the edges over the filling, making pleats as you go.

Brush the edges with the egg; sprinkle with the sugar.

Bake 20 minutes or until the crust is golden. With a spatula, transfer from baking sheet to a platter. Serve warm or at room temperature.

6 servings

For more nutrient-rich holiday recipes go to www.loveyourraisins.com.