Easy Xmas Lunch Ideas

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If you’re trying to come up with ideas for your Christmas lunch but don’t have a lot of time on your hands, this post is for you. I have put together some easy Xmas lunch ideas.

As you’re well aware, the Christmas holiday season is always a busy time of year. Parties and gatherings seem to be on the daily calendar, and you can find yourself running around a lot and trying to finish up all your holiday shopping as early as possible (I won’t tell if you don’t). This year, I have you covered and have found 10 easy Christmas lunch ideas that will save you time and help ensure that you still have time to celebrate the holidays

Easy Xmas Lunch Ideas

The holidays tend to be a hectic time—between wrapping Christmas gifts and baking Christmas cookies, planning what you’re going to eat for lunch can often get lost in the shuffle. But that doesn’t mean you can’t enjoy a delicious lunch on Christmas Day. So what’s the key to making the mid-day meal a success? These easy and festive Christmas lunch ideas, of course! Whether you’re looking for a hearty lunch that’ll feed a crowd or something lighter to hold you over until your big Christmas dinner, you’re bound to find a lunch idea ahead that’s right for your family.

Here, you’ll find cozy winter soups, make-ahead casserole recipes, and even some egg dishes (in case you slept through Christmas breakfast). If you’re more of a sandwich person, don’t worry: We have you covered with recipes like Ree Drummond’s chicken salad, juicy barbecue beef sandwiches or pinwheel sandwiches that can easily be prepped ahead of time. Of course there’s also a few bite-sized snacks for grazing on throughout the day, like cocktail meatballs or crowd-pleasing pizza rolls that might just become a new Christmas tradition.

Once you have your Christmas lunch on the table, you can go on with prepping your holiday pies and all those wonderful Christmas desserts

These scalloped potatoes are surprisingly rich and creamy even though they’re made with no dairy (milk, butter or cheese)–vegan comfort food at its best. We use almond milk, herbs and spices to make a flavorful sauce and finish the dish with a crunchy almond topping. This makes a satisfying side dish if you’re cooking for dairy-free or vegan diets.

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Recipe Summary

active:
45 mins
total:
1 hr
Servings:
10

Nutrition Profile:

  • Dairy-Free
  • Egg Free
  • Healthy Immunity
  • High Fiber
  • Low-Calorie
  • Soy-Free
  • Vegan
  • Vegetarian

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Position racks in upper and lower third of oven; preheat to 425 degrees F.

  • Toss potatoes and sweet potatoes with 2 tablespoons oil, 1/2 teaspoon salt, 1/4 teaspoon pepper and garlic powder in a large bowl until well coated. Divide between 2 large baking sheets and spread in an even layer. Roast, rotating the pans from top to bottom about halfway through, until tender and beginning to brown, 20 to 25 minutes.

  • Meanwhile, heat the remaining 2 tablespoons oil in a large saucepan over medium heat. Add onion; cook, stirring frequently, until very soft and golden brown, 5 to 8 minutes. Add flour and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper; cook, stirring for 1 minute more. Add almond milk; cook, stirring and scraping up any brown bits at the bottom of the pan. Increase heat to medium-high; cook, stirring, until the sauce thickens and bubbles, about 3 minutes. Remove from heat.

  • When the potatoes are done, remove them from the oven. Preheat the broiler. Transfer half the potatoes to a 2-quart broiler-safe baking dish. Spread half the sauce over the potatoes. Add the remaining potatoes and top with the remaining sauce, paprika and almonds. Broil, watching carefully, until the sauce is bubbling and the almonds are beginning to brown, 1 to 5 minutes, depending on your broiler. Let stand 10 minutes. Serve topped with thyme.

Tips

To make ahead: Roast potatoes (Step 2) up to 30 minutes ahead. Prepare sauce (Step 3), cover and refrigerate for up to 1 day; gently reheat until steaming before combining with the potatoes.

Nutrition Facts

1/2 cup

199 calories; protein 3.9g; carbohydrates 29.9g; dietary fiber 4g; sugars 5.3g; fat 7.6g; saturated fat 0.9g; vitamin a iu 13265.9IU; vitamin c 18mg; folate 23mcg; calcium 156.8mg; iron 1.4mg; magnesium 42.1mg; potassium 650.8mg; sodium 303.5mg; thiamin 0.2mg.

2 starch, 1 fat

Here we take the elements of a vegetarian lasagna filling–ricotta, spinach and Parmesan cheese–and nestle them into roasted portobello mushroom caps. The recipe works best with very large portobello caps; if you can only find smaller ones, buy one or two extra and divide the filling among all the caps. Serve with a tossed salad and a whole-wheat dinner roll or spaghetti tossed with marinara sauce.

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Nutrition Profile:

  • Low-Calorie
  • Low Carbohydrate
  • Gluten-Free
  • Vegetarian
  • High Calcium
  • Bone Health
  • Healthy Aging
  • Healthy Pregnancy
  • Low Added Sugars

Ingredients

Ingredient Checklist

Procedures

Instructions Checklist
  • Preheat oven to 450 degrees F. Coat a rimmed baking sheet with cooking spray.

  • Place mushroom caps, gill-side up, on the prepared pan. Sprinkle with salt and 1/8 teaspoon pepper. Roast until tender, 20 to 25 minutes.

  • Meanwhile, mash ricotta, spinach, 1/4 cup Parmesan, olives, Italian seasoning and the remaining 1/8 teaspoon pepper in a medium bowl. Place marinara sauce in a small bowl, cover and microwave on High until hot, 30 seconds to 1 1/2 minutes.

  • When the mushrooms are tender, carefully pour out any liquid accumulated in the caps. Return the caps to the pan gill-side up. Spread 1 tablespoon marinara into each cap; cover the remaining sauce to keep warm. Mound a generous 1/3 cup ricotta filling into each cap and sprinkle with the remaining 1/4 cup Parmesan. Bake until hot, about 10 minutes. Serve with the remaining marinara sauce.

Tips

Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.

Nutrition Facts

196 calories; protein 13.3g; carbohydrates 13.7g; dietary fiber 2.6g; sugars 5.8g; fat 10.4g; saturated fat 4.9g; cholesterol 28.8mg; vitamin a iu 1364.7IU; vitamin c 3.1mg; folate 61.4mcg; calcium 280.8mg; iron 1.3mg; magnesium 40.3mg; potassium 710mg; sodium 710.1mg; thiamin 0.1mg.

2 vegetable, 1 medium-fat meat, 1 fat

Here a pungent garlicky dressing is infused into kale by massaging the greens and the dressing together with your hands. Any type of kale will work in this kale salad recipe, just remember to remove the tough stems before you start.

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Nutrition Profile:

  • Low-Calorie
  • Low Carbohydrate
  • High Fiber
  • Gluten-Free
  • Healthy Immunity
  • Low Added Sugars

Ingredients

Ingredient Checklist

Steps

Instructions Checklist
  • Strip leaves from the stems (discard stems). Wash and dry the leaves. Tear the leaves into small pieces and place in a large bowl. Add Parmesan, oil, lemon juice, garlic, soy sauce, anchovy (if using), pepper and salt. With clean hands, firmly massage and crush the greens to work in the flavoring. Stop when the volume of greens is reduced by about half. The greens should look a little darker and somewhat shiny. Taste and adjust seasoning with more Parmesan, lemon juice, garlic, soy sauce and/or pepper, if desired.

Tips

People with celiac disease or gluten-sensitivity should use soy sauces that are labeled “gluten-free,” as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition Facts

about 2 cups

183 calories; protein 5.4g; carbohydrates 9.1g; dietary fiber 2.8g; sugars 2g; fat 15g; saturated fat 2.8g; cholesterol 5.7mg; vitamin a iu 7619IU; vitamin c 95.1mg; folate 109.1mcg; calcium 174.9mg; iron 1.3mg; magnesium 40mg; potassium 407mg; sodium 335.2mg; thiamin 0.1mg.

1/2 vegetables, 1/2 lean meat, 2 1/2 fat

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Nutrition Profile:

  • Low-Calorie
  • Low Carbohydrate
  • Dairy-Free
  • Gluten-Free
  • Low Sodium
  • Healthy Aging
  • Healthy Immunity
  • Low Added Sugars

What You Need

Ingredient Checklist

Steps

Instructions Checklist
  • Preheat oven to 300 degrees F.

  • Season beef with salt and pepper. Heat 2 teaspoons oil in a Dutch oven or soup pot over medium-high heat. Add beef and cook, turning from time to time, until well browned on all sides, 5 to 7 minutes. Transfer to a plate.

  • Add the remaining 2 teaspoons oil to the pot. Add onions, reduce heat to medium and cook, stirring often, until softened and golden, 5 to 7 minutes. Add garlic and thyme; cook, stirring, for 1 minute. Stir in coffee and vinegar; bring to a simmer. Return the beef to the pot and spoon some onions over it. Cover and transfer to the oven.

  • Braise the beef in the oven until fork-tender but not falling apart, 2 1/2 to 3 hours. Transfer beef to a cutting board, tent with foil and let rest for about 10 minutes.

  • Meanwhile, skim fat from the braising liquid; bring to a boil over medium-high heat. Add the cornstarch mixture and cook, whisking, until the gravy thickens slightly, about 1 minute. Season with pepper. Carve the beef and serve with gravy.

  • Slow-Cooker Variation:

  • In Step 2, transfer the browned beef to a slow cooker. In Step 3, use just 1/2 cup coffee. Add the onion mixture to the slow cooker. In Step 4, cover and cook until beef is tender, 4 1/2 to 5 hours on High or 7 to 8 hours on Low. In Step 5, pour the liquid into a medium saucepan and continue as directed.

Tips

Make Ahead Tip: The pot roast will keep, covered, in the refrigerator for up to 2 days. Reheat meat slices and sauce, covered, in the oven, microwave or on the stovetop.

Ingredient Note: Although it is not the leanest cut of beef, chuck is still our choice for pot roast because it doesn’t dry out during braising. You will find pockets of fat as you carve it, but they are easy to remove.

For easy cleanup, try a slow-cooker liner. These heat-resistant, disposable liners fit neatly inside the insert and help prevent food from sticking to the bottom and sides of your slow cooker.

Nutrition Facts

about 3 ounces meat & 1/3 cup gravy

209 calories; protein 29.7g; carbohydrates 4.1g; dietary fiber 0.5g; sugars 1.7g; fat 7.4g; saturated fat 2.5g; cholesterol 87.9mg; vitamin a iu 3.7IU; vitamin c 2.2mg; folate 15.1mcg; calcium 22.9mg; iron 2.6mg; magnesium 22.6mg; potassium 293.1mg; sodium 73.1mg; thiamin 0.1mg.

1/2 vegetable, 4 lean meat

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Nutrition Profile:

  • Dairy-Free
  • Gluten-Free
  • High-Protein
  • Low Added Sugars
  • Low-Calorie

Ingredients

Directions

Instructions Checklist
  • To prepare brine: Place sugar and 1/4 cup salt in a heatproof medium bowl. Pour in boiling water and stir to dissolve. Stir in ice cubes until melted. Add lemon quarters, rosemary sprig and sage sprig.

  • To butterfly & brine pork: You’re going to double butterfly the pork loin so it can be flattened, stuffed and rolled. To do so, place pork loin on a cutting board. Holding the knife blade flat, so it’s parallel to the board, make a lengthwise cut into the side of the meat just above the center, stopping short of the opposite edge so that the flap remains attached. Rotate the meat 180 degrees. Still holding the knife parallel to the cutting board, make a lengthwise cut into the side opposite the original cut, just below the center, taking care not to cut all the way through. Open up the two cuts so you have a large rectangle of meat. Cover with plastic wrap and pound to an even thickness of about 1/2 inch. Place the meat in a sealable gallon-size plastic bag and pour in the brine; turn to coat. Place in a dish and refrigerate for at least 2 hours and up to 4 hours.

  • To prepare rub: Combine garlic in a small bowl with 2 tablespoons oil, rosemary, sage, lemon zest, ground fennel seed and crushed red pepper.

  • To roast pork: Position racks in upper and lower thirds of oven; preheat to 450 degrees F.

  • Remove the meat from the brine and thoroughly pat dry. Open and lay flat on a clean work surface. Spread the rub over the meat. Starting at one long end, roll it into a cylinder. Wrap prosciutto pieces around the outside (they’ll overlap a bit) and place, seam-side down, on a rimmed baking sheet.

  • Toss apples and fennel with oil, salt and pepper; spread in an even layer in a roasting pan.

  • Roast the meat on the upper rack for 10 minutes. Then place the apple mixture on the lower rack. Continue roasting, stirring the apple mixture once or twice, until an instant-read thermometer inserted into the center of the meat registers 140 degrees F and the apples and fennel are tender, 20 to 30 minutes.

  • Transfer the meat to a clean cutting board and let rest for 5 minutes. Slice and serve with the apples and fennel.

Tips

Make Ahead Tip: Brine the pork (Steps 1 & 2) for up to 4 hours.

Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition Facts

3 oz. pork & 1/2 cup apple mixture

262 calories; protein 24.3g; carbohydrates 17.4g; dietary fiber 3.7g; sugars 11.6g; fat 11g; saturated fat 2.3g; cholesterol 65.1mg; vitamin a iu 371.1IU; vitamin c 10.5mg; folate 11.2mcg; calcium 43.6mg; iron 1.6mg; magnesium 37.9mg; potassium 593.3mg; sodium 497mg; thiamin 0.8mg; added sugar 1g.

1 fruit, 3 1/2 lean meat, 1 1/2 fat

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