Whether you forgot to defrost your roast, were too busy wrapping presents, or anything in between, realizing you’re crunched for time on Christmas can be stressful.

Have no fear! These Christmas dinner ideas, for mains and sides, come together in less than an hour so you and your family can have a delicious and quick holiday meal.

Perfect winter salad

This is my most-requested salad recipe. Serve it as a side salad along with your holiday meal, or enjoy it for lunch the next day with cubed turkey or chicken on top.

Ingredients

• 1/4 cup reduced-fat mayonnaise
• 1/4 cup maple syrup
• 3 tablespoons white wine vinegar
• 2 tablespoons minced shallot
• 2 teaspoons sugar
• 1/2 cup canola oil
• 2 packages (5 ounces each) spring mix salad greens
• 2 medium tart apples, thinly sliced
• 1 cup dried cherries
• 1 cup pecan halves
• 1/4 cup thinly sliced red onion

Directions

1. In a small bowl, mix first five ingredients; gradually whisk in oil until blended. Refrigerate, covered, until serving.
2. To serve, place remaining ingredients in a large bowl; toss with dressing.

Nutrition Facts

1 cup: 235 calories, 18g fat (1g saturated fat), 2mg cholesterol, 47mg sodium, 20g carbohydrate (15g sugars, 2g fiber), 2g protein.

 

Beef tenderloin in mushroom sauce

Just a skillet, a couple juicy steaks, fresh mushrooms and a few simple ingredients prove it doesn’t take much fuss to fix a special meal for two.

Ingredients

• 4 tablespoons butter, divided
• 1 teaspoon canola oil
• 2 beef tenderloin steaks (1 inch thick and 4 ounces each)
• 1 cup sliced fresh mushrooms
• 1 tablespoon chopped green onion
• 1 tablespoon all-purpose flour
• 1/8 teaspoon salt
• Dash pepper
• 2/3 cup chicken or beef broth
• 1/8 teaspoon browning sauce, optional

Directions

• In a large skillet, heat 2 tablespoons butter and oil over medium-high heat; cook steaks to desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 5-6 minutes per side. Remove from pan, reserving drippings; keep warm.
• In same pan, heat drippings and remaining butter over medium-high heat; saute mushrooms and green onion until tender. Stir in flour, salt and pepper until blended; gradually stir in broth and, if desired, browning sauce. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with steaks.

Nutrition Facts

1 serving: 417 calories, 32g fat (17g saturated fat), 112mg cholesterol, 659mg sodium, 5g carbohydrate (1g sugars, 1g fiber), 26g protein.

 

Homemade chicken potpie

Why look for potpie in the frozen food aisle when this easy homemade chicken potpie tastes much better? Under its golden-brown crust, you’ll find the ultimate comfort food for kids and adults.

Ingredients

• 2 tablespoons canola oil
• 1 medium onion, chopped
• 1/2 cup all-purpose flour
• 1 teaspoon poultry seasoning
• 1 can (14-1/2 ounces) chicken broth
• 3/4 cup 2% milk
• 3 cups cubed cooked chicken
• 2 cups frozen mixed vegetables (about 10 ounces), thawed
• 1 sheet refrigerated pie crust

Directions

1. Preheat oven to 450°. In a large saucepan, heat oil over medium-high heat. Add onion; cook and stir until tender. Stir in flour and poultry seasoning until blended; gradually whisk in broth and milk. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened. Stir in chicken and vegetables.
2. Transfer to a greased 9-in. deep-dish pie plate; place crust over filling. Trim, seal and flute edges. Cut slits in crust. Bake 15-20 minutes or until crust is golden brown and filling is bubbly.

Nutrition Facts

1 serving: 439 calories, 20g fat (6g saturated fat), 73mg cholesterol, 526mg sodium, 37g carbohydrate (6g sugars, 3g fiber), 26g protein.

 

 

Smoked sausage and potato dressing

I tried this recipe for Thanksgiving. My husband is a picky eater, but he ate more of the stuffing than the turkey! If you have leftovers, top some with an over-easy egg for breakfast.

Ingredients

• 1 tablespoon canola oil
• 1 medium sweet red pepper, chopped
• 1 medium green pepper, chopped
• 1 small onion, chopped
• 4 garlic cloves, minced
• 3 medium red potatoes (about 3/4 pound), cubed
• 3 cups reduced-sodium chicken broth
• 1 tablespoon chicken bouillon granules
• 1/2 teaspoon pepper
• 1 package (12 ounces) seasoned stuffing cubes
• 8 ounces smoked kielbasa or Polish sausage, chopped

Directions

1. Preheat oven to 350°. In a Dutch oven, heat oil over medium-high heat. Add peppers and onion; cook and stir until peppers are crisp-tender. Stir in garlic; cook 1 minute longer.
2. Add potatoes, broth, bouillon and pepper. Bring to a boil. Reduce heat; cook, uncovered, 8-10 minutes or just until potatoes are tender. Remove from heat; stir in stuffing cubes and kielbasa.
3. Transfer to a greased 13×9-in. baking dish. Bake 18-22 minutes or until golden brown.

Nutrition Facts

3/4 cup: 158 calories, 6g fat (1g saturated fat), 10mg cholesterol, 724mg sodium, 22g carbohydrate (2g sugars, 2g fiber), 5g protein.

 

Creamy parmesan spinach bake

My creamy, comforting side dish wonderfully rounds out any holiday dinner. Just a little of this rich casserole goes a long way.

Ingredients

• 3 packages (9 ounces each) fresh baby spinach
• 1 small red onion, chopped
• 1 tablespoon butter
• 1 package (8 ounces) cream cheese, cubed
• 1 cup sour cream
• 1/2 cup half-and-half cream
• 1/3 cup plus 3 tablespoons grated Parmesan cheese, divided
• 3 garlic cloves, minced
• 1/8 teaspoon pepper
• 2 cans (14 ounces each) water-packed artichoke hearts, rinsed, drained and chopped
• 1 tablespoon snipped fresh dill
• 1/4 teaspoon seasoned salt
• 8 butter-flavored crackers, coarsely crushed

Directions

1. Preheat oven to 350°. Place half of the spinach in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 3-4 minutes or just until wilted. Transfer to a large bowl. Repeat with remaining spinach; set aside.
2. In a large saucepan, saute onion in butter until tender. Reduce heat to low; stir in the cream cheese, sour cream, half-and-half, 1/3 cup Parmesan cheese, garlic and pepper. Cook and stir until cream cheese is melted. Stir in the artichokes, dill, seasoned salt and spinach.
3. Transfer to an ungreased 2-qt. baking dish. Sprinkle with cracker crumbs and remaining Parmesan cheese. Bake, uncovered, for 20-25 minutes or until edges are bubbly.

Nutrition Facts

1/2 cup: 196 calories, 14g fat (8g saturated fat), 45mg cholesterol, 394mg sodium, 10g carbohydrate (2g sugars, 2g fiber), 7g protein.

 

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