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You can’t please everyone. But you can include a wide variety of healthy foods. Then, your guests can pick and choose, filling their plate with a satisfying meal no matter their food issue.

6. Shave Calories With Simple Swaps

Create healthier versions of your holiday favorites by shaving calories wherever you can.

“Simple swaps of lower-fat ingredients are easy ways to save calories -- and no one will even notice the difference” says Cheryl Forberg, RD, nutritionist for the television series, The Biggest Loser.

Use chicken stock, fat-free yogurt, light cream cheese, and low-fat milk in place of high-fat ingredients. Substitute non-fat yogurt or applesauce for oil in baked goods.

7. Roast or Grill for Rich Flavor With Fewer Calories

Roasting or grilling meat, seafood, vegetables, and potatoes, is a simple, low-calorie cooking style that brings out the natural sweetness and flavor in foods.

Roasted sweet potatoes with a sprinkle of cinnamon sugar and a spritz of butter spray are delicious substitutes for the traditional calorie-laden casserole.

Grilled pork chops served with a mango salsa are great to replace pork chops slathered in mushroom cream.

8. Serve Healthier Desserts

For dessert, try chocolate-dipped strawberries for a colorful and delicious finale.

If you want to offer pie, choose the healthier pumpkin pie. Make it with non-fat evaporated milk. Top it with fat-free whipped topping.

9. Spritz Your Drinks

Eggnog and other holiday beverages can add a huge number of calories. Offer your guests plenty of low-cal beverages such as diet soda, sparkling water, or a low-calorie punch.

Alcohol releases inhibitions and can increase hunger. So do yourself and guests a favor: Offer simple alcohol choices such as wine and beer without the heavy cocktail mixers.

10. Plan and Scan to Avoid Holiday Weight Gain

“In anticipation that you will be eating and drinking more than usual, try to trim your calories and make sure you fit in fitness everyday so you can enjoy a ‘controlled’ feast without the guilt” says Joan Salge Blake, MS, RD, clinical assistant professor, Boston University and American Dietetic Association spokeswoman.

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