Take a lesson from the French and trade a tableful of heavy snacks for a more refined selection of what are known as amuse-bouche. The name for these flavor-packed bites literally translates to "amuse the mouth." Of course, the theory here is that less is more.
"My advice is to rethink the snack course," says Joy Manning, who shares her passion for food and smart approach to mindful eating on her blog, OysterEvangelist.com. "Don't serve anything before a holiday meal that's not special, and go for something people will remember." (Read: No potato chips.) Manning suggests appetizers that are light but luxurious, such as jumbo wild-shrimp cocktail with a homemade relish, high-quality smoked salmon with red onions and créme fraiche on pumpernickel squares, or just-shucked oysters on the half shell.