Is your holiday to-do list over…whelming? Would you like to entertain family and friends but don’t know where you’d find the time to plan and prepare? Do you feel sleep deprived and more likely to say bah-humbug than Merry Christmas?  Well, help is here.

My guest on the podcast this week is Heather McPherson who is the Food Editor, restaurant reviewer and a multimedia journalist for the Orlando Sentinel.  She oversees the weekly Cooking & Eating section, writes four weekly columns and provides daily content for orlandosentinel.com. She is a past president of the Association of Food Journalists and currently serves on the Board of Directors.

You can follow Heather on Twitter at @OS_TheDish

I asked Heather to give us the 911 on holiday entertaining made easy and healthy. Some of her helpful tips include:

1. When you’re uncertain of the guest count, build your buffet around an item that works well to repurpose such as a ham or turkey that can be used for sandwiches, soups, casseroles, etc.

2. Begin your buffet like the pros do with salads and rolls first (the less expensive items). Your guests will fill their plates with these selections. Then place the more expensive items such as shrimp or meat at the end of the buffet line.

3. If you serve cocktails, be sure to offer nonalcoholic versions along with other non alcoholic beverages as well so people don’t have to ask.

Heather shared two of her go-to recipes that are full of flavor but can be put together in a jiffy.

White Bean Dip

Yield: 8 appetizer servings.

14-ounce can cannellini beans, rinsed and drained

2 cloves garlic

2 tablespoons extra-virgin olive oil

6 sprigs fresh thyme leaves, stripped from stem

Coarse salt and black pepper

3 tablespoons chopped chives

Bruschetta or sturdy corn chips

1. Pulse all ingredients except chives in food processor until a smooth paste forms and transfer to a bowl.

2. Fold in chives. Serve on bruschetta and garnish with chopped chives.

Feta Avocado Spread

Yield: 3 1/2 cups.

4-ounce package feta cheese (you can use reduced fat)

1 1/2-2 tablespoons olive oil

4 very ripe avocados, peeled, seeded and cut into chunks

1 teaspoon hot sauce or to taste

Juice of 1 lemon

Salt to taste

1. Combine all ingredients with a fork until well-blended. Mixture should be slightly lumpy

2. Spoon into a serving bowl and refrigerate until ready to serve

Want more information on how to select fish in the grocery? Listen to this week’s podcast below.

Listen to this week’s podcast