Christmas Lunch Ideas: 6 Recipes for the Week

The holidays are busy, and finding good christmas lunch ideas can feel like another task on a long list. This plan is not about creating a perfect, complicated meal. It is about having a decent, ready to eat lunch waiting for you on a hectic Wednesday. These are simple recipes you can actually make.

I am not a nutritionist or a professional chef. These are just some ideas that work for a normal week. The plan you can keep on a Wednesday beats the perfect plan you drop on Thursday. Remember to store cooked food in the fridge for up to 4 days and freeze anything you plan to eat after that.

1. Cranberry Turkey Meatball Bowls (like 4 servings, keeps 4 days)

Make these festive turkey meatball bowls for a balanced lunch. You need 1 lb ground turkey, 1/2 cup breadcrumbs, 1 cup cranberry sauce, 1 cup quinoa, and 2 cups green beans. First, mix turkey and breadcrumbs, form into meatballs, and bake at 400°F for 20 minutes. While they bake, cook your quinoa. Gently heat the cranberry sauce to make a glaze and toss with the cooked meatballs. Portion the meatballs, quinoa, and steamed or roasted green beans into your containers. Keeps for 4 days. About $4 per serving.

2. Festive Chicken and Wild Rice Soup (like 4 servings, keeps 4 days)

This creamy chicken and wild rice soup is a warm and comforting lunch. Gather 1 lb cooked chicken, 1 cup wild rice blend, 2 carrots, 2 celery stalks, 1 onion, and 4 cups chicken broth. Sauté diced carrots, celery, and onion until soft. Add the broth and rice, then simmer for 45 minutes until the rice is tender. Stir in your shredded chicken and season with a pinch of dried rosemary. Divide the soup into microwave safe jars or containers. Keeps for 4 days. About $3 per serving.

3. Winter Pesto Pasta Salad (like 4 servings, keeps 3 days)

Try a holiday themed pasta salad with a simple kale pesto. You will use 12 oz rotini pasta, 1 lb sweet potatoes, 2 cups kale, 1/2 cup walnuts, and 4 oz feta cheese. First, cook the pasta and roast the cubed sweet potatoes until tender. To make the pesto, blend the kale, walnuts, and some olive oil until it forms a paste. In a large bowl, combine the cooked pasta, sweet potatoes, and pesto. Top with crumbled feta before storing. Keeps for 3 days. About $3.50 per serving.

4. Rosemary Beef and Veggie Skewers (like 4 servings, keeps 3 days)

These beef and vegetable skewers are colorful and easy to portion. You need 1 lb sirloin steak, 2 bell peppers, 1 red onion, and 1 cup of couscous. Chop the steak, peppers, and onion into one inch pieces. Toss them in a bowl with olive oil, dried rosemary, salt, and pepper. Thread the beef and vegetables onto skewers and bake at 400°F for 15 minutes. While they cook, prepare the couscous. Place skewers and couscous in your meal prep containers. Keeps for 3 days. About $5 per serving.

5. Butternut Squash and Sage Risotto (like 4 servings, keeps 3 days)

Make a simplified butternut squash risotto for a creamy, satisfying lunch. You need 1 small butternut squash, 1 cup arborio rice, 4 cups vegetable broth, and 1 tsp dried sage. Roast the cubed squash until soft. Cook the arborio rice on the stove, slowly adding warm broth until it becomes creamy. Mash half the roasted squash and stir it into the risotto with the sage. Portion the risotto into containers and top with the remaining cubes of squash for texture. Keeps for 3 days. About $2.50 per serving.

6. Holiday Ham and Cheese Sliders (like 4 servings, keeps 4 days)

These ham and cheese sliders are great for a quick lunch, hot or cold. Use one 12 pack of sweet dinner rolls, 1 lb sliced ham, and 1/2 lb swiss cheese. Slice the entire sheet of rolls in half horizontally. Layer the ham and cheese on the bottom half, then place the top layer of rolls back on. You can pack them like this or brush with a melted butter and poppy seed mix. They are ready to eat cold or you can bake them. Keeps for 4 days. About $4 per serving.

Your Sunday prep order

Start by preheating your oven. Roast the butternut squash and sweet potatoes on one sheet pan, and bake the turkey meatballs on another. While those are in the oven, cook the quinoa, pasta, rice for the soup, and couscous on the stovetop. Sauté the soup vegetables and let it simmer. Assemble the pasta salad, sliders, and meatball bowls. Last, thread and bake the beef skewers. Let everything cool completely before sealing your containers.

Shopping list

• Proteins: 1 lb ground turkey, 1 lb chicken, 1 lb sirloin steak, 1 lb deli ham
• Produce: Green beans, carrots, celery, onion, kale, sweet potatoes, bell peppers, butternut squash
• Pantry: Quinoa, wild rice, pasta, couscous, arborio rice, breadcrumbs, broth, cranberry sauce
• Dairy & Other: Feta, swiss cheese, parmesan, walnuts, sweet dinner rolls

FAQ

Can I freeze these meals?

Yes, the soup and the meatballs with quinoa freeze well. The pasta salad, risotto, and sliders are best eaten fresh from the fridge as their textures can change after freezing.

How can I change the protein?

You can easily swap proteins. Try ground chicken instead of turkey for the meatballs, or use leftover shredded turkey in the soup instead of chicken. Chickpeas would also work in the pasta salad.

Are these recipes difficult?

No, these recipes are designed to be simple. Most steps involve basic chopping, baking, and simmering. You can complete all the prep for the week in about two hours.