Want a low-stress holiday dinner? Whether you’re feeding a crowd or just yourself, these easy recipes use simple ingredients and little prep so you can spend more time celebrating and less in the kitchen.
Sheet-pan roasted chicken and vegetables is an effortless, flavorful option. Use a 4–5 lb whole chicken, olive oil, garlic, fresh rosemary and thyme, salt, pepper, and vegetables like potatoes, carrots, and Brussels sprouts. Rub the bird with oil, minced garlic and herbs, cut the veg into large chunks and toss with oil, salt and pepper, then place the chicken center-stage on a large sheet pan and surround it with the vegetables. Roast at 400°F for about 1 hour 15 minutes, until the chicken is golden and reaches 165°F. You can season and chop the day before to save time.
A slow-cooker beef stew makes a warm, hands-off meal. Combine about 2 pounds stew beef with potatoes, carrots, onion, celery, garlic, beef broth, fresh thyme, bay leaves, salt and pepper. Chop the veg, mince the garlic, add everything to the slow cooker and cover with broth. Cook on low for 8 hours or high for 4 until the beef is tender. Serve with crusty bread. Prep in the morning and let it simmer while you handle other holiday tasks.
Baked ziti is comforting and easy to make ahead. Cook 1 lb ziti, drain, and mix with 2 cups marinara and 1 cup ricotta. Transfer to a greased 9×13 dish, top with 1½ cups shredded mozzarella and ½ cup grated Parmesan, cover with foil and bake at 375°F for 20 minutes. Remove the foil and bake 10 more minutes until bubbly. Serve with garlic bread. You can assemble it the day before and bake when ready.
Roast salmon with asparagus is a light, healthy choice. Preheat the oven to 400°F. Place 4 salmon fillets and a bunch of trimmed asparagus on a baking sheet, drizzle with olive oil, sprinkle with salt and pepper, add minced garlic and a squeeze of lemon. Roast 15–20 minutes until the salmon flakes easily. Trim and season ahead of time to speed things up.
One-pot chicken and rice keeps cleanup to a minimum. Season 4 boneless, skinless chicken breasts with salt, pepper and herbs like thyme or rosemary. Brown them in oil 3–4 minutes per side, remove, then sauté 1 chopped onion and garlic in the same pot. Stir in 2 cups rice for 1–2 minutes, add 4 cups chicken broth, return the chicken, cover and simmer 20–25 minutes until the rice and chicken are cooked. Swap thighs or add veggies as you like.
Pork tenderloin with roasted apples and sweet potatoes is seasonal and simple. Preheat oven to 400°F. Season a 1–1.5 lb pork tenderloin with salt, pepper and rosemary. Cut 2 apples and 2 sweet potatoes into chunks, toss with olive oil, garlic and seasoning, place the pork in the center of a roasting pan and surround with the fruit and veg. Roast 25–30 minutes until the pork reaches 145°F and the vegetables are tender. Chop the apples and potatoes the night before to save time.
Baked chicken thighs with crispy skin is quick and satisfying. Preheat oven to 400°F. Rub bone-in, skin-on thighs with olive oil, salt, pepper and paprika. Cube potatoes, toss with oil, garlic and thyme, place the thighs on a baking sheet, surround with the potatoes and roast 40–45 minutes until the skin is golden and the potatoes are tender. Season and chop ahead to shorten prep time.
Vegetable stir-fry with tofu is a bright vegetarian option. Press and cube firm tofu, then heat sesame oil in a skillet or wok over medium-high heat. Sauté garlic and ginger, add tofu and mixed vegetables like bell peppers, broccoli, carrots and snap peas, pour in soy sauce and stir-fry until veggies are tender and the tofu is crisp. Serve over rice. Use pre-cut or frozen veggies to save time.
Shrimp scampi is a quick, elegant choice. Cook 8 oz spaghetti and set aside. In a skillet, melt butter over medium heat and sauté garlic, then add 1 lb peeled, deveined shrimp and cook 2–3 minutes per side. Add white wine, lemon juice and red pepper flakes, toss in the pasta, and garnish with chopped parsley. Ready in about 20 minutes.
Stuffed bell peppers are customizable and easy to prep ahead. Cut the tops off 4 large peppers and remove seeds. Sauté onion and garlic, brown ground beef or turkey, then mix in cooked rice, diced tomatoes and seasonings like oregano, salt and pepper. Stuff the peppers, top with shredded cheese and bake at 375°F for about 30 minutes until the peppers are tender. Prepare the filling the day before and bake when you’re ready.
