Delicious Christmas dinner ideas
These Christmas dinner ideas come together in less than an hour.
Whether you forgot to defrost your roast, were too busy wrapping presents, or anything in between, realising 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
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 teaspoons sugar
1/2 cup canola oil
2 packets spring mix salad greens
2 medium apples, thinly sliced
1 cup dried cherries
1 cup pecan halves
1/4 cup thinly sliced red onion
Directions
In a small bowl, mix the first five ingredients; gradually whisk in oil until blended. Refrigerate, covered, until serving.
To serve, place remaining ingredients in a large bowl; toss with dressing.
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 cup sliced fresh mushrooms
1 tablespoon chopped green onion
1 tablespoon all-purpose flour
1/8 teaspoon salt
Dash of pepper
2/3 cup chicken or beef stock
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 taste (for medium-rare, a thermometer should read 135°; medium, 140°), 5-6 minutes per side. Remove from pan, reserving drippings; keep warm.
In the 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 stock and, if desired, browning sauce. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with steaks.
Homemade chicken potpie
Under its golden-brown crust, you’ll find the ultimate comfort food for children and adults.
Ingredients
2 tablespoons canola oil
1 medium onion, chopped
1/2 cup all-purpose flour
1 teaspoon poultry seasoning
1 can chicken stock
3/4 cup milk
3 cups cubed cooked chicken
2 cups frozen mixed vegetables, thawed
1 sheet refrigerated pie crust
Directions
Preheat oven to 200°C. 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 stock and milk. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened. Stir in chicken and vegetables.
Transfer to a greased 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.
Smoked sausage and potato dressing
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 skinned potatoes, cubed
3 cups reduced-sodium chicken stock
1 tablespoon chicken bouillon granules
1/2 teaspoon pepper
1 cup smoked sausage, chopped
Directions
Preheat oven to 180°C. In a Crock-Pot, 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.
Add potatoes, stock, 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 smoked sausage.
Transfer to a greased 13×9-in. baking dish. Bake 18-22 minutes or until golden brown.
Creamy parmesan spinach bake
This creamy, comforting side dish wonderfully rounds out any holiday dinner. Just a little of this rich casserole goes a long way.
Ingredients
3 packets fresh baby spinach
1 small red onion, chopped
1 tablespoon butter
1 tin 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 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
Preheat oven to 180°C. Place half of the spinach in a steamer basket; place in a large saucepan with 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.
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. Transfer to an un-greased baking dish. Sprinkle with cracker crumbs and remaining parmesan cheese. Bake, uncovered, for 20-25 minutes or until edges are bubbly.
