I need a alternative to a traditional Christmas dinner?

Question

i don't want any turkey or ham. I want something cheap but still delicious.

Answer 1

stuffed chicken breast, salmon is quite elegant, but if you are really cash strapped, try individual size round meatloaves wrapped in bacon...faux fillet mignon.

Answer 2

Try a nice roast. I did a Boston Butt last year and it went over really well. Actually I ordered a smoked one at our local BBQ joint, but I served it myself if that counts, lol. It was only about $15 for a nice sized one. Then maybe make a nice salad (7 layer salad is yummy) and some veggies you don't normally have (baked beans would be good too) and add some rolls or crescents. It will be a nice change, but still a wonderful Christmas dinner!

Good luck!!!

Answer 3

Shrimp, Crab, Fish, Lamb, Duck, Goat, Ribs, Steak, Lobster

Answer 4

For a small group, Cornish game hens, wild rice, a sweet potato casserole with pecan topping... I'd do some sort of apple pie or cobbler or tart for dessert... these flavors all go well together.

Or consider something completely different like an Italian feast with lasagna, a crockpot full of meatballs, some garlic pasta, good bread, good wine, cannoli and coffee with amaretto and Bailey's for dessert :)

Happy Holidays!

Answer 5

Many people make Shepherd's Pie as an alternative:

Christmas Shepherd's Pie

You need:
500g Beef Mince
1x450g jar favourite bolognaise sauce
1 stick celery, finely chopped
100g mushrooms, sliced
1 carrot, finely chopped
1 zucchini, finely chopped
2 cups mashed potato

Method:
Brown mince in a frypan. Stir in bolognaise sauce, celery, mushrooms, carrot and zucchini. Cover and simmer gently for 20 minutes.

Spoon sauce into a pie dish. Top with mashed potato.

Bake at 180 degrees celsius until top is golden, approx. 20 minutes.
You could serve this I would serve this with roasted brussel sprouts with carmelized onions or roasted beets.
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Christmas Meat Loaf

Makes: 8 Servings
Preparation Time: 20 Minutes
Cooking Time: 1 Hour

Quantity Ingredients
1 pound ground beef

1 cup Italian bread crumbs
1 egg
¼ cup onion, minced
¼ cup celery, chopped
¼ cup carrot, grated
¼ cup green bell pepper, chopped
1 (14.5 ounce) can RED GOLD® Stewed Tomatoes, chopped
1 teaspoon mustard
1 teaspoon oregano
Salt & black pepper to taste

Directions

Preheat oven to 350° F. In a large bowl combine all ingredients. Place in a greased 9 inch loaf pan. Bake for 1 hour.

Cooking Hint:
Give leftover meatloaf a lift - blend one can of cream of chicken soup with 3/4 cup milk and spread a small amount on the bottom of a casserole dish. On top, layer slices of leftover meatloaf, mashed potatoes and the rest of the soup mixture. Bake at 325° for 35 minutes.
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Vegetarian Festive Feast

Main Course

Galette of Potatoes and Exotic Mushrooms
SERVES 4 - CAN BE VEGAN

50g/2oz butter or vegan margarine*
1 large onion, peeled and finely chopped
4 cloves of garlic, crushed
15ml/1tbsp fresh sage and thyme, finely chopped
450g/1lb mixed mushrooms, sliced
450g/1lb potatoes, very thinly sliced (like making potato crisps!)
salt and freshly ground black pepper
melted butter, vegan margarine*
or olive oil for brushing

TO SERVE

cranberry or redcurrant sauce
sprigs of parsley



1. Pre-heat the oven to 230°C/475°F/ Gas Mark 9.

2. Melt the butter or margarine in a frying pan and gently fry the onions and garlic for about 5 minutes. Mix in the chopped sage and thyme and mushrooms and cook for 3 minutes.

3. Grease a 22cm/9 inch loose-bottomed flan ring and layer up the potato slices and mushroom mixture, starting and finishing with a layer of potatoes and seasoning each layer as you go.

4. Brush the final layer of potatoes with melted butter or margarine and cover with foil. Bake in pre-heated oven for 1~11/4 hours until the potatoes are tender when pierced with a knife.

5. Let the galette stand for 5 minutes before loosening with a palette knife and sliding onto a serving plate.

6. Warm a little cranberry or redcurrant sauce through gently in a saucepan and spoon onto the plate around the galette. Garnish with parsley and serve with seasonal vegetables and a green vegetable stir fry.

Note Use a mandolin or food processor with slicing disk to slice the potatoes very thinly so that they cook more quickly.

Answer 6

I don't think America really has traditional xmas dinners. Wing it. Lots of good cheap food to choose from.

A lot of folks order out. Chinese usually.

Answer 7

we are doing this as well this year i am sooooo sick of the traditional food that we decided to make a lasagna, shredded BBQ pork for sandwiches, Swedish meat balls, and a bunch of breads and salads. kind of like a buffet cause i am tired of doing the table set up too lol. good luck and happy holidays=)

Answer 8

Last easter I made an asparagus lasagna that EVERYONE wanted the recipe for. It's rich, warm, and white and green, two of the requisite colors of the season! Serve with a spinach salad with craisins, and then you'll have the red as well:

Asparagus pesto lasagna

1/3 C flour
3 ½ cups low-fat milk, divided
6T pesto, or more to taste
2T parmesan plus additional for garnish
1 tsp salt
¼ tsp pepper
2 tsp olive oil
1 ¼ lb asparagus, tips cut off and reserved, spears trimmed, and chopped into ¼ in pieces
1 clove garlic, minced
16 no-cook lasagna noodles (9 oz)
2 C shredded fontina or part-skim mozzarella cheese (8 oz) divided

1)Prehear oven to 350F. Whisk flour and ½ C milk in saucepan until smooth. Gradually whisk in remaining milk. Bring to boil over medium heat, whisking constantly, and boil 1 minute, or until thickened. Remove from heat and stir in pesto, parmesan, salt and pepper. Reserve 1 C white sauce.
2)Warm oil in pan and sauté chopped asparagus (not tips) and cook, stirring often, 5 minutes, or until tender. Add garlic and cook, stirring, 1 minute. Season to taste with salt and pepper. Remove from heat.
3)Coat 13x9 inch baking dish with cooking spray. Place layer of noodles in dish, overlapping slightly. Layer with half of cooked asparagus, ¾ C fontina, and half of sauce. Add another layer of pasta, remaining sauce, remaining asparagus and ¾ C Fontina. Top with layer of noodles, reserved 1 C white sauce. Arrange reserve asparagus tips over top and sprinkle with remaining fontina.
4)Bake, oncovered, 35 to 40 minutes or until golden. Let stand 10 minutes. Serve with additional grated parmesan cheese, if desired.

Answer 9

We always have Italian food for Christmas.I make stuffed shells or manicotti.I can make it a day or two before so I am not stuck in the kitchen cooking Christmas day.

Answer 10

Do whatever your little heart desires. My coworker told me his family was cooking a huge Mexican Christmas dinner. I thought that sounded like alot of fun.

Answer 11

Meat loaf and baked potatoes and a great green salad with ice cream and those Christmas cookies you baked--or received!