Christmas recipes aren’t always that affordable. That’s why, in an attempt to help you, we’ve put together 10 super economical recipes for dinner.
Christmas is not just known for its splendid decorations or family atmosphere. This time of year is remembered for its typical dishes.
There are wonderful recipes that we only eat at the end of December, and then only at the end of the following year. There are several typical dishes: we have the traditional turkey, the main actor of the supper, stuffed loins, sausage, farofa and those delicious fruits. In short, Christmas recipes are unique.
It turns out that all this abundance doesn’t always fit in our pockets. These dishes are often not cheap, especially when we want them all to star in our Christmas.
The question that remains is: what to do when typical Christmas dishes are too expensive? Know that it is possible to make Christmas recipes in a simple and economical way, and still maintain traditional dishes. Want to see these recipes?
Check out 10 Christmas recipes for a super economical dinner
1 – Roast chicken
Ingredients
Filling:
- 100 g of chopped bacon;
- 2 tablespoons of olive oil;
- 1/2 chopped onion;
- 1 stale bread;
- 1/2 cup cooked and chopped Portuguese chestnuts;
- Salt and black pepper to taste;
- 2 beaten eggs; 2 tablespoons of chopped parsley.
Chicken:
- 1 large clean and dry chicken;
- 50 g of butter;
- 1 tablespoon of paprika;
- 1 cup (240 ml) of white wine;
- Salt and pepper to taste.
Preparation mode
Filling:
Fry the bacon in olive oil, add the onion, bread, chestnuts and season with salt and pepper. Add the beaten eggs and parsley and mix well. Stuff the chicken cavity with this mixture and tie the legs tightly. If necessary, sew up the bird’s cavity if you think it will leak.
Chicken:
Melt the butter and mix in the paprika. Grease the chicken with butter, season with salt and pepper, place in a pan and pour over the wine. Cover the chicken with aluminum foil and bake for approximately 1 hour to 1 hour and 15 minutes, depending on the size of the bird. Remove the foil and bake for another half hour to brown.
Your Christmas roast chicken is ready.
2 – Sausage
Ingredients
- 1 peeled green apple, diced;
- Half a tablespoon of lemon juice;
- 2 cups (tea) of cooked and shredded chicken;
- 1 tablespoon of olive oil;
- 1 tablespoon of chopped parsley;
- 1 pot of natural yogurt;
- 1 small box of cream;
- 2 tablespoons of chopped celery;
- 1 medium carrot, grated; 2 boiled and chopped potatoes;
- 2 envelopes of seasoning for poultry, fish and rice;
- 1/2 cup (tea) toasted flaked almonds (optional).
Preparation mode
In a large bowl mix the apple with the lemon juice. Add the chicken, olive oil and parsley. Add the yogurt, cream, celery, carrot, potato, seasoning and salt to taste. Mix well, place in a salad bowl, distribute the almond flakes and serve.
3 – Christmas oven rice
Ingredients
- 4 cups of rice;
- 1 glass of chopped palm hearts;
- 1 can of peas; 1 can of cream;
- 300 g of grated Parmesan cheese;
- 2 egg yolks; 2 tablespoons of margarine with salt;
- 1/2 glass of milk;
- 1 cooked and shredded chicken breast;
- 1 can of tomato sauce
Preparation mode
Cook the rice and set aside. Grease a glass ovenproof container with margarine and sprinkle with breadcrumbs. Add some of the cooked rice and set aside. Make a stew with the chopped hearts of palm, peas and 1 tablespoon of margarine. Leave it on fire for 5 minutes and turn it off. Place the stew over reserved rice and cover with some more rice. Make a tomato sauce with chopped olives (optional) and mix it with the cooked and shredded chicken breast, pouring the sauce over the rice in the ovenproof dish. Add another layer of rice and set aside. Lastly, make a cold sauce with the 2 tablespoons of margarine, the egg yolk, the grated Parmesan cheese and the milk, mixing well and then add the cream, placing it on top of the rice in the ovenproof dish. Sprinkle with parmesan cheese and place in the oven to brown for about 20 minutes. Serve with the Christmas salad and roast meat.
4 – Simple Christmas farofa
Ingredients
- A pot of good quality butter;
- Chopped bacon (medium size);
- 3 grated onions; 1 package of toasted cassava flour;
- Olives cut into strips;
- Boiled and chopped eggs;
- Salt to taste and plenty of chopped parsley.
Preparation mode
Fry the chopped bacon in butter until it is crispy and golden. Add three grated onions and leave on low heat until they become transparent. Add the packet of toasted cassava flour and turn off the heat. Add the olives, boiled eggs, salt and chopped parsley, mixing well. The farofa is ready.
5 – Christmas salad
Ingredients
- 2 bunches of arugula; 300 g of raisins; 2 mangoes;
- Olives; Sweet olive oil as desired;
- Cherry tomatoes as desired.
Preparation mode
Cut the arugula stems and chop the leaves into large pieces. Add the raisins, olives, tomatoes and mangoes cut into strips. Finally, mix everything in a salad bowl. Drizzle to taste with sweet olive oil.
6 – Christmas tender with pineapple sauce
Ingredients
- 3 kg of semi-boneless tenderloin;
- Enough cloves to decorate;
- 4 tablespoons of mustard;
- 2 tablespoons of molasses;
- 5 tablespoons (soup) of white vinegar;
- 3/4 cup(s) of rum;
- 1 cup(s) of pineapple juice;
- 3 tablespoons (soup) of margarine;
- 2 units of pineapple in slices;
- 3 tablespoon(s) of sugar;
- 1 unit(s) of cinnamon sticks;
- 250 grams of raspberry jam.
Preparation mode
With a sharp knife, cut the tenderloin into small diamonds. Place a clove in each cut of the diamonds. In a bowl mix the mustard, molasses, vinegar and half a cup of rum. Place the tenderloin on a platter and pour over the sauce you mixed, cover with aluminum foil and place in the preheated oven for 1 hour. In a frying pan melt the butter. Add the pineapple, sprinkle the sugar on top and bring to a boil. When it boils add the rum. Then the pineapple juice. Remove the tenderloin from the oven and place it on a plate, mix the sauce with the broth that formed in the pan. Save the broth and when serving, pour it over the tenderloin.
7 – Stroganoff with creamy Christmas cottage cheese
Ingredients
- 2 tablespoons of oil;
- 1 large chopped onion;
- 400 g chicken breast cut into medium cubes;
- 100 g of pickled mushrooms;
- 1/2 cup of ketchup;
- 1 tablespoon of mustard;
- 1 cup (250 g) of cream cheese;
- Salt and black pepper to taste;
- 1 tablespoon of chopped parsley.
Preparation mode
In a pan, heat the oil, sauté the onion, add the chicken and sauté until golden. If necessary, add a little water.
Add the mushroom, ketchup, mustard and cream cheese. Mix well and season with salt and pepper to taste, stir well. Lastly add the chopped parsley. Serve with white rice and potatoes chips.
8 – Couscous from São Paulo
Ingredients
- 1 cup of oil;
- 1 onion peeled and grated;
- 10 tomatoes, skinless and seedless, chopped; 6 chicken broth tablets;
- 1 liter of boiling water;
- 1 chopped pepper;
- 1/2 cup of chopped green chilli;
- 1 chopped red pepper;
- 1 tomato cut into slices;
- 2 boiled eggs cut into slices;
- 1 small can of palm hearts;
- 1 can of peas;
- 1 cup chopped olives;
- 1 can of sardines;
- 400 g of corn flour;
- 1 tablespoon of cassava flour.
Preparation mode
In a deep pan, heat the oil, add the onion and let it brown. Add the chopped tomato, the chicken broth dissolved in the boiling water, the pepper, the green chilli and the pepper. Let it boil for 20 minutes.
Meanwhile, decorate the bottom of a round mold with a hole in the middle with tomato slices, boiled egg slices, hearts of palm, peas, olives and sardines and set aside.
Carefully pour this angu into the decorated mold, pressing well so the dough stays together. Unmold onto a plate and serve hot or cold.
9 – Creamy cod lasagna
Ingredients
- 4 tablespoons of wheat flour;
- 1 unit of chopped onion;
- 300 g coarsely grated mozzarella cheese;
- 500 g pre-cooked lasagna pasta;
- 1/2 cup (tea) chopped black olives;
- 4 pieces of chopped skinless and seedless tomatoes;
- 2 cloves of chopped garlic;
- 3 tablespoons of olive oil;
- 3 tablespoons of butter;
- 800 g of desalted cod;
- 1 can of cream;
- 1 teaspoon of grated nutmeg;
- 1/2 cup (tea) grated parmesan cheese;
- 1 liter of hot milk;
- Chopped parsley (or parsley) to taste;
- Salt to taste;
- Black pepper to taste.
Preparation mode
Prepare the white sauce in a pan, add the flour, butter and, without stopping stirring, cook for 3 minutes or until it starts to darken. Continue stirring and, little by little, add the milk. Mix in the grated cheese and stir until it thickens.
Season with salt, pepper and nutmeg. Turn off the heat, mix in the cream and set aside.
Shred the cod into large chips. In a pan, heat the oil, brown the onion and garlic. Add the tomato, cod, season with salt, pepper and parsley. Add the olives, mix and turn off the heat.
In a refractory, alternate layers of sauce, pasta, cod and mozzarella. Finish with a layer of pasta, white sauce and top with mozzarella.
Place in the preheated oven and bake for approximately 30 minutes or until the cheese melts. Serve immediately.
10 – Chocolate pavé and Christmas cream
Ingredients
- 1 cup (tea) of chocolate powder;
- 1/2 cup (tea) of sugar;
- 1 cup (tea) of milk; 200 grams of butter;
- 1 can of condensed milk; 1 package of champagne biscuits.
Preparation mode
In a pan, mix the chocolate powder, sugar and milk. Take it to the fire and let it boil. Let cool.
Prepare the cream: in a mixer, beat the butter with the condensed milk until it forms a homogeneous cream.
In individual bowls or in a baking dish, alternate layers of cookies dipped in chocolate syrup and layers of cream. On top, pour what’s left of the syrup. Refrigerate for at least 3 hours.
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Source: Food Recipes
