Christmas Dinner Planning - An complicated approach!
Disclosure: The links in this post contain affiliate links and I will receive a small commission if you make a purchase after clicking on my link.
I hope you all had a very Merry Christmas!
Today I’m sharing how I kept our Christmas Dinner simple, stress-free & delicious!
I had help from one of Santa’s Elves in our dinner plans (thanks Mom!). She made these Amish Dinner Rolls for us. Make these made several days in advance, then bake them on Christmas day. Brush the warm, cooked tops with butter for an extra flavor of yum.
Individual Pats of butter – It’s a long story, but I inherited a box of individual butter pats. It was so nice to have them at the table for everyone and no one needed to wait for the butter dish to be passed. These came from GFS.
Roasted Green Beans – I used frozen green beans we picked earlier this summer. I drizzled them with a little olive oil, some minced garlic, salt and pepper. Line your baking pan with parchment paper for easy clean up later! Bake in the oven with the potatoes at 425 until they’re done. Everyone likes varying degrees of doneness to their vegetables, so cook to your liking.
Multi-Colored Baby Potatoes – I love packages of pre-washed potatoes. I simply quarter them, drizzle a little olive oil and sprinkle with Italian seasoning. Bake at 425 until tender. These can be served at room temperature which frees your oven for the star of the show.
Easy Weeknight Porchetta is what I typically serve on Christmas Eve, but this year I made it for the big day. Figure on four servings per tenderloin. I made a big batch so there were leftovers. You’ll prep the pork the night before with a mixture of garlic, fennel seed, salt, and pepper. On your meal day, you’ll wrap them in bacon and cook. So easy and elegant!
Be sure to use a meat thermometer for the most juicy, tender pork.
Mac and Cheese – I made this for the kids in the crowd, but I had a few bites for myself, too! I made it in the Instant Pot to keep things easy. If you have an Instant Pot, seriously need this cookbook by Bob Warden. I’ve been using it for several years and have made many of these recipes! (Try the beef roast recipe– you won’t be sorry!)
I didn’t grab a photo, but for dessert we had Cherry Pie & Ice Cream – We had them shipped from Grand Traverse Pie Company because they’re THAT good!
Clean up was simple, food was delicious, and everyone leaves with a full belly! I hope you'll consider this menu for your next Christmas Dinner.
Made with love,
