Easy Xmas Lunch Ideas

March 2, 2022
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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

Planning what you’re going to eat for lunch can frequently be overlooked during the busy holiday season when you’re busy baking Christmas cookies and wrapping presents. Yet, that doesn’t exclude you from having a delectable meal on Christmas Day. So what’s the secret to a successful midday meal? Of course, these simple yet festive Christmas lunch suggestions! You’re sure to find a lunch option ahead that’s perfect for your family, whether you’re looking for a robust lunch that will feed a multitude or something lighter to tide you over until your big Christmas dinner.

Here, you can find recipes for warming winter soups, pre-made casseroles, and even some egg dishes (in case you slept through Christmas breakfast). If you prefer sandwiches, don’t worry; we’ve got you covered with easy-to-prepare recipes like Ree Drummond’s chicken salad, juicy BBQ beef sandwiches, and pinwheel sandwiches. Naturally, there are also a few little bite-sized appetizers for nibbling on throughout the day, such as cocktail meatballs or popular pizza rolls that may just start a new Christmas custom.

You can continue preparing your holiday pies and all those beautiful Christmas sweets once your Christmas lunch is served.

1. Vegan Scalloped Potatoes

Even though they don’t include any dairy products (milk, butter, or cheese), these scalloped potatoes are unexpectedly rich and creamy. They are the epitome of comfort food for vegans. A tasty sauce is made using almond milk, herbs, and spices, and a crispy almond coating is added to finish the dish. If you’re preparing food for dairy-free or vegan diets, this provides a tasty side dish.

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Vegan Scalloped Potatoes

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

Nutrition Facts

Serving Size:

1/2 cup

Per Serving:
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.
Exchanges:

2 starch, 1 fat

2. Cheese-&-Spinach-Stuffed Portobellos

Here, we stuff roasted portobello mushroom caps with ricotta, spinach, and Parmesan cheese, the ingredients of a vegetarian lasagna filling. If you can only locate smaller portobello caps, purchase one or two extra and split the filling among all the caps. The recipe works best with really large portobello caps. Serve with whole-wheat dinner rolls, a tossed salad, and spaghetti 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

Procedures

  • 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

Per Serving:
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.
Exchanges:

2 vegetable, 1 medium-fat meat, 1 fat

4. Massaged Kale Salad

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.

Gallery

Nutrition Profile:

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

Ingredients

Steps

  • 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

Serving Size:

about 2 cups

Per Serving:
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.
Exchanges:

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

5. Coffee-Braised Pot Roast With Caramelized Onions

Gallery

Coffee-Braised Pot Roast with Caramelized Onions
 

Nutrition Profile:

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

What You Need

Steps

  • 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

Serving Size:

about 3 ounces meat & 1/3 cup gravy

Per Serving:
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.
Exchanges:

1/2 vegetable, 4 lean meat

6. Prosciutto-Wrapped Pork with Roasted Apples & Fennel

Gallery

Prosciutto-Wrapped Pork with Roasted Apples & Fennel
 

Nutrition Profile:

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

Ingredients

Directions

  • 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

Serving Size:

3 oz. pork & 1/2 cup apple mixture

Per Serving:
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.
Exchanges:

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

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