When there’s family in town and friends to feed, Labor Day can become a little too literal — a day of actual labor.

This year, in hopes of dialing down the kitchen drudgery without pooping out on party hosting, The Post asked Jamika Pessoa, Brandi Milloy and Stuart O’Keeffe, hosts of the new Food Network show “Let’s Eat,” to create a casual holiday menu for six to eight guests that’s packed with clever, secret-weapon shortcuts and bursting with late-summer flavors.

The following five dishes taste great and take no time, so you can retain your party bragging rights and, y’know, actually relax.

Cheat ingredient: Pre-shredded slaw.

Pessoa says this super fresh side reflects both her Jamaican heritage and Alabama roots. “In the South, we love a good coleslaw,” she says. “But [Jamaicans] also make coleslaw to pair with spicy foods like jerk chicken, to cool things off.” For maximum crunch, Pessoa recommends using pre-shredded cabbage and prepping the slaw within 30 minutes of serving.

Directions: In a large bowl, toss together a 16-ounce bag pre-shredded coleslaw cabbage mix, 1 cup diced pineapple, 1 chopped red bell pepper and 3 tablespoons chopped fresh cilantro. Set aside. In a small bowl, whisk together ¼ cup olive oil , 3 tablespoons white wine vinegar and 3 tablespoons sugar until sugar dissolves. Add to cabbage mixture, toss, season with salt and pepper to taste.

Cheat ingredient: Rotisserie chicken

O’Keeffe says using tender meat from a store-bought, rotisserie chicken will ensure you spend “more time enjoying your food than cooking it.” Five-spice powder lends an autumnal warmth to the sauce without shocking the palate out of summer mode. “The sauce has a sweet tanginess reminiscent of a [classic] barbecue sauce,” he says.

Directions: Using two forks, shred meat from 1 warm, rotisserie chicken in a large bowl and set aside. In a medium bowl, stir together 1 cup hoisin sauce, such as Lee Kum Kee or Kikkoman, ½ cup lower-sodium soy sauce, 3 tablespoons brown sugar, 1 tablespoon rice-wine vinegar and 1 teaspoon five-spice powder. Pour into a small saucepan and heat on medium-low, stirring occasionally, until sauce is slightly thickened, about 10 minutes. Add sauce to chicken and toss. Serve on brioche or potato buns.

Cheat ingredient: Frozen, roasted potatoes

With zero spud boiling and a timesaving assist from bottled dressing, Pessoa’s tasty potato salad is a perfect party side. “You really can’t mess this up,” she says. For best results, prep an hour or two ahead of serving to ensure the flavors marry.

Directions: Microwave 32 ounces frozen, skin-on, diced potatoes, like Earthbound Farm Organic Roasted Red Potatoes, according to package directions. In a large bowl, combine cooked potatoes with 1 each chopped red and yellow bell pepper and ¼ medium red onion, thinly sliced. Set aside. In a small bowl, whisk together ½ cup bottled Italian vinaigrette, juice of 1 lemon, 1 tablespoon dried oregano or parsley, 2 teaspoons sugar and 1 teaspoon Dijon mustard. Pour mixture over vegetables and gently toss. Season with salt and pepper to taste.

Cheat ingredient: Frozen pie crust

“I always keep refrigerated pie crusts on hand for entertaining,” Milloy says. Her go-to use: a rustic galette. “A galette is basically a fancy way of serving pizza, like an open-faced pie,” she says. “It’s so versatile.” This recipe makes two galettes — the better to showcase late summer’s tomato bounty.

Directions: Preheat oven to 400°F. Mix ½ cup ricotta cheese with 2 generous pinches dried oregano and small pinch red pepper flakes. Add salt to taste, then set aside. Line two medium baking sheets with parchment paper and unroll 2 refrigerated pie crusts on top. Divide ricotta mixture between the dough circles and spread, leaving a 1 ½-inch border. Top each pie crust with ¹/₂ cup shredded mozzarella, then layer with ¹/₄-inch slices from 4-5 medium heirloom tomatoes. Fold edges of dough inward to create a rim. Whisk together 1 large egg and 1 tablespoon water and brush mixture over edges of dough. Bake 30-35 minutes, or until pastry is golden brown. Garnish with fresh basil. Slice and serve warm or at room temperature.

Cheat ingredients: Golden Oreos, Cool Whip and pudding cups

Cheat ingredient: Golden Oreos, Cool Whip, pudding cups
Forget sifting flour or waiting for batter to rise in a hot oven. Milloy’s showstopper dessert requires no baking and is stacked with glorious Golden Oreos. That means it’s not only yummy; it’s fun to make. “This is one of those recipes [where kids] will want to help,” she says.

Directions: In separate bowls, prepare 1 3.4-ounces box each instant vanilla pudding and instant banana pudding according to package directions, adding 2 tablespoons cornstarch to each. Once pudding sets, divide 5 cups Cool Whip between flavors and fold in. Set aside. Use parchment to line the bottom of a 10-inch springform pan. From 1 package Golden Oreos, take cookies one by one and dunk quickly in 1 cup milk, then arrange to cover bottom of pan. Spread half of banana filling on top of cookies, then layer with 1/4-inch slices of ripe banana and a generous handful from 1.5 pints blueberries. Top fruit with half of vanilla pudding mixture. Repeat layers, starting again with Oreos and ending with the remainder of the vanilla filling. Cover with plastic wrap and refrigerate for at least 6 hours. Remove from springform pan, frost with additional Cool Whip and transfer to a serving plate. Garnish with fruit and additional Oreos.