Well, we will be going away for the dinner meals. For the lunch meals, we generally have fish to start then one or two different kinds of meat that I make before Yom Tov. I take it out of the fridge before I go to shul so it is room temp by the time we get home. Side dishes usually are either kigels or some kind of vegi that can slow cook while we are in shul, like butternut or kabuki squash roasting in a slow oven or string beans slow cooking on the stove.
Dessert is either melon or baked apple.
What ever you do, don’t get too uptight about the meal. It isn’t worth it.