8 Easy Christmas Dinner Recipes For Busy Parents

Trust us, we know how stressful preparing a family dinner on Christmas can be. So skip the Christmas chaos with these easy family dinner recipes:

1. Easy Turkey Crown

Source: Great British Chefs


  • 50g butter (softened)
  • 2kg turkey crown on the bone
  • 1 tsp Chinese five spice or a pinch of ground cloves

(For the glaze)

  • 4 tbsp honey
  • 1 tbsp Dijon mustard
  • 1 tbsp red wine vinegar


  1. Heat oven to 190 degrees C.
  2. Smear the butter all over the turkey crown and season all over with salt and half the five spice. Put in a roasting tin, skin-side up, and roast for 30 mins.
  3. While the crown is roasting, mix all the glaze ingredients in a bowl with the rest of the five spice.
  4. Remove the crown from the oven and brush the skin generously with half the glaze. Continue to roast for another hour, glazing twice more, until cooked all the way through and the glaze is sticky and caramelized.
  5. Leave to rest for at least 20 mins before carving. Save the juices from the tin to make gravy.

For more info, visit BBC Good Food’s website.

2. Roast pork & pan-roasted potatoes

Source: Family Circle


  • boneless pork roast, about 4-1/2 pounds
  • tbsp olive oil
  • 1/4 tsp plus 1/8 tsp salt
  • 1/4 tsp plus 1/8 tsp black pepper
  • sprigs rosemary
  • 1 1/2 lbs red-skin potatoes (cut into 1-inch pieces)

(For the gravy)

  • 1 1/2 cups chicken broth
  • tbsp all-purpose flour
  • 1/2 cup white wine


  1. Heat oven to 400 degrees F.
  2. Rub pork roast with 1 tbsp of the olive oil. Season with 1/4 tsp each of the salt and pepper. Arrange 3 sprigs of the rosemary on top.
  3. Place in roasting pan and roast for 1 hour and 20 minutes (or until internal temperature reaches 150 degrees F on an instant-read thermometer).
  4. Remove from oven, tent with foil and allow to rest at least 10 minutes before slicing.

(For potatoes)

  1. On a large baking sheet, toss potatoes with remaining 1 tbsp olive oil. Season with remaining 1/8 tsp each salt and pepper. Place remaining rosemary over potatoes.
  2. After meat has been roasting for about 35 minutes, add potatoes to oven. Roast about 45 minutes (or until fork-tender). Remove from oven and keep warm.

(For the gravy)

  1. Whisk together broth and flour. Stir into roasting pan and scrape up browned bits. Add wine and bring to a boil. Simmer for 3 minutes or until thickened. Strain and keep warm.
  2. To serve, slice roast and serve with gravy, potatoes.

For more info, visit Family Circle’s website.

3. Grilled striped bass with Indian spiced tomato salad

Source: Food & Wine


  • 1 tbsp whole black peppercorns
  • 1 tbsp coriander seeds
  • 1/4 cup plus 2 tbsp extra-virgin olive oil
  • 1/4 cup chopped basil
  • 2 tbsp red wine vinegar
  • 1 medium shallot, minced
  • 1 tbsp minced fresh ginger
  • 1/2 tsp sugar
  • 2 pounds assorted heirloom tomatoes (cut into 1-inch dice)
  • Salt
  • 1 tsp chopped rosemary
  • Four 6-oz wild striped bass fillets, with skin
  • Freshly ground pepper


  1. In a small skillet, toast the peppercorns and coriander seeds over moderately high heat until fragrant, 30 seconds.
  2. Transfer to a spice grinder and let cool completely. Grind the peppercorns and coriander to a powder. In a large bowl, combine 1/4 cup of the olive oil with the ground spices, basil, vinegar, shallot, ginger and sugar.
  3. Add the tomatoes and toss to coat with the dressing. Season the tomatoes with salt. Light a grill or heat a grill pan. In a shallow baking dish, combine the remaining 2 tablespoons of olive oil with the rosemary.
  4. Season the bass with salt and pepper and coat the fillets with the rosemary oil. Grill the bass over moderately high heat, skin side down, until nicely charred and crisp on the bottom, 3 minutes.
  5. Turn the bass and cook until just opaque in the center, 3 minutes longer. Using a slotted spoon, transfer the tomatoes to plates.
  6. Set the bass fillets on the tomato salad. Spoon the tomato dressing over and around the fish and serve

For more info, visit Food & Wine’s website.

4. Chicken Alfredo Lasagna

Source: Pinterest


  • 4 oz thinly sliced pancetta (cut into strips)
  • 3 oz thinly sliced prosciutto or deli ham (cut into strips_
  • 3 cups shredded rotisserie chicken
  • 5 tbsp unsalted butter (cubed)
  • 1/4 cup all-purpose flour
  • 4 cups whole milk
  • 2 cups shredded Asiago cheese (divided)
  • 2 tbsp minced fresh parsley (divided)
  • 1/4 tsp coarsely ground pepper
  • Pinch ground nutmeg
  • 9 no-cook lasagna noodles
  • 1-1/2 cups shredded part-skim mozzarella cheese
  • 1-1/2 cups shredded Parmesan cheese


  1. In a large skillet, cook pancetta and prosciutto over medium heat until browned. Drain on paper towels. Transfer to a large bowl; add chicken and toss to combine.
  2. For sauce, in a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened.
  3. Remove from heat; stir in 1/2 cup Asiago cheese, 1 tablespoon parsley, pepper and nutmeg.Preheat oven to 375°.
  4. Spread 1/2 cup sauce into a greased 13×9-in. baking dish. Layer with a third of each of the following: noodles, sauce, meat mixture, Asiago, mozzarella and Parmesan cheeses. Repeat layers twice.Bake, covered, 30 minutes.
  5. Uncover; bake 15 minutes longer or until bubbly. Sprinkle with remaining parsley.
  6. Let stand 10 minutes before serving.

For more info, visit Taste Of Home’s website.

5. Baked Zucchini “Ziti” Spirals with Mozzarella

Source: Pure Wow


  • 5 zucchini (ends trimmed)
  • 1 tbsp extra-virgin olive oil
  • 1/2 sweet onion (minced)
  • 2 garlic cloves (minced)
  • 1 1/2 cups ricotta cheese
  • 1 cup grated mozzarella cheese
  • 1 tsp dried oregano
  • 1/4 tsp red pepper flakes (or more to taste)
  • Salt and freshly ground black pepper
  • 2 cups marinara sauce
  • 1/3 cup grated Parmesan cheese


  1. Preheat the oven to 375°F. Lightly grease a 9-by-13-inch casserole with nonstick cooking spray.
  2. Thinly slice the zucchini lengthwise (try to slice them about 1/8 inch thick; this helps them roll up better). You should get 8 to 10 slices per zucchini. Set aside.
  3. Heat the olive oil in a medium sauté pan over medium heat. Add the onion and sauté until translucent, 4 to 5 minutes. Add the garlic and cook until fragrant, about 1 minute more.
  4. In a medium bowl, stir the onion and garlic with the ricotta and mozzarella. Season with oregano, red pepper flakes, salt and pepper.
  5. Pour 1 cup of the marinara sauce into the prepared casserole dish.
  6. Place a slice of zucchini on a cutting board or plate. Place about 2 tablespoons of the cheese filling at the shortest end of the zucchini slice. Roll the zucchini into a spiral, fully encasing the filling. Place each roll, spiral side up, in the prepared dish.
  7. Repeat with the remaining zucchini and filling. (If you have leftover filling, dollop it on top of any spiral that needs a little extra.)
  8. Pour the remaining marinara sauce evenly over the spirals. Sprinkle with an even layer of Parmesan.
  9. Transfer the casserole to the oven and bake until the cheese on top is golden brown and the zucchini is tender, 35 to 40 minutes. Let cool 10 minutes, garnish with basil and serve warm

For more info, visit Pure Wow’s website.

6. Sweet potato and cauliflower salad

Source: Country Living


  • 1 1/2 lbs small sweet potatoes (cut lengthwise into 1/2-inch wedges)
  • 1 small head cauliflower (cut into florets)
  • 7 tbsp extra-virgin olive oil (divided)
  • Kosher salt
  • Freshly ground black pepper
  • 3 tbsp sherry vinegar
  • 8 c. torn mixed lettuces
  • 2/3 c. pomegranate seeds


  1. Toss together sweet potatoes, cauliflower, 3 tbsp olive oil, salt and pepper on a rimmed baking sheet. Roast at 425 degrees F, tossing once, until golden, 25 to 30 minutes; cool.
  2. Whisk together remaining olive oil, sherry vinegar, salt and pepper in a bowl. Add lettuces, pomegranate seeds, and roasted vegetables; toss to coat. Serve immediately.

For more info, visit Country Living’s website.

7. Shrimp pasta

Source: The Spruce


  • 1 pound fettuccine, or other long thin pasta
  • Kosher or coarse salt to taste
  • 3 tbsp olive oil
  • 3 tsp finely minced garlic
  • 1 1/2 lbs extra large (21/25 count) shrimp (peeled and de-veined)
  • 4 scallions, white and halfway up the green part, sliced (optional)
  • Big pinch red pepper flakes (optional)
  • 1 cup chicken broth, preferably low sodium
  • 2 tbsp fresh lemon juice (about 2 lemons)
  • Freshly ground black pepper, to taste


  1. Cook the pasta according to package directions, making sure to salt the cooking water generously.  Drain and place in a shallow serving bowl.
  2. Meanwhile, heat the olive oil in large skillet over medium-low heat. Sauté the garlic for 2 minutes, until softened (do not allow it to brown).
  3. Turn the heat to medium-high, add the shrimp, and scallions and pepper flakes, if using, and cook, stirring frequently, until the shrimp just turn pink and cook through, about 4 minutes.
  4. Remove to a bowl.
  5. Don’t wipe out the pan – return it to medium high heat, add the broth, bring to a simmer then add the lemon juice, and season with salt and pepper.
  6. Return the shrimp mixture to the pan, then pour the whole thing over the cooked pasta, toss well, and serve it up (adding in any fresh minced herbs you like).

For more info, visit The Spruce’s website.

8. Lemony shredded brussels sprouts

Source: Martha Stewart




  1. In a large nonstick skillet, heat oil over medium-high, add brussels sprouts and 2 tbsp water; season with salt and pepper.
  2. Cook, stirring occasionally, until crisp-tender, 8 to 10 minutes.
  3. Remove from heat, and stir in lemon juice.

For more info, visit Martha Stewart’s website.