Post-holidays, you may find yourself wishing for a little reset. With all of our December celebrations, we can take in more sugar, dairy, wheat and alcohol than we might normally, causing our bodies to feel sluggish, inflamed and just generally a little off (albeit probably […]
The holidays are all about good cheer, good gift and good food … but often we stress so much about the food part that the good cheer can seem hard to find.
So we put together a few of our favorite easy holiday dinner recipes from PlateJoy that will impress your guests in fewer than 10 ingredients. Whether you’re Paleo, vegetarian, or just looking for something that you can make in less than 30 minutes, you can create one of these holiday meals that will make it a very silent night (since everyone will be chewing, obviously).
Lamb chops with mustard herb crust, red potatoes and arugula salad
2 tsp minced garlic
3 tbsp dijon mustard
1/4 cup bread crumbs
1 tsp dried rosemary
12 lamb rib chops (about 2 oz each)
1/4 cup olive oil
1 1/2 lbs baby red potatoes
2 tbsp balsamic vinegar
4 cups baby arugula
- Prep your ingredients: In a small bowl, combine the garlic with 2 tbsp mustard. In a second bowl, mix bread crumbs and dried rosemary.
- Prepare the lamb: Pat lamb chops dry with a paper towel. Season with salt and pepper to taste. With basting brush, coat lamb chops with mustard mixture, then dredge in herbed bread crumbs.
- Sear the lamb: In a large pan, heat 1 tbsp olive oil over medium-high heat. Add lamb and sear until browned on the outside and still slightly pink inside, about 2 min per side. Transfer to a plate and let rest.
- Meanwhile, prepare the potatoes: poke red potatoes with a fork and wrap in wet paper towels. Microwave on high 3 to 4 minutes, or until tender.
- Prepare the salad: Whisk together balsamic vinegar and remaining 1 tbsp mustard in a salad bowl; while whisking, drizzle in remaining 3 tbsp olive oil until well blended. Add arugula and toss to coat.
- Plate your dish: Serve lamb chops with a side of potatoes and arugula salad.
Pork chops with creamy poblanos and sweet potato mash
4 sweet potatoes (about 6 oz each)
4 poblano peppers
1 tbsp olive oil
4 pork chops (about 6 oz each)
2 tsp minced garlic
.5 tsp dried oregano
1/2 cup heavy cream
- Prepare the potatoes: Peel sweet potatoes and cut into 1-inch pieces. Place in a saucepan and add water until just covered. Place over high heat and bring to a boil, then reduce heat to medium and simmer 15 minutes, until potatoes are tender.
- Meanwhile, roast the poblanos: preheat oven broiler with rack 3 inches from heat. Cut poblano peppers in half; remove tops and seeds. Place on a baking sheet, skin side up, and broiler until blistered, about 7 minutes. Remove from oven and let cool.
- Cook the pork chops: Pat pork chops dry and season well with salt and pepper on both sides. Heat olive oil in a skillet over medium-high; add pork and cook 5 minutes per side, or until temperature in the middle reaches 145 degrees F. Transfer to a plate.
- Make the creamed poblanos: When poblanos have cooled, remove skins with your hands (handling carefully if still hot) and slice into 1/2-inch strips. Add to the empty skillet with the garlic and dried oregano; and cook until tender, about 2 minutes. Add 1/4 cup cream and cook 2 minutes more, until slightly thickened. Season with salt and pepper.
- Mash the potatoes: Drain sweet potatoes and return to the same pot. Add remaining 1/4 cup cream, plus salt and pepper to taste. Mash until smooth.
- Plate your dish: Cut lime into wedges. Mix together sweet potatoes and poblanos and spoon onto each plate. Top with pork chops and drizzle with a lime wedge to taste.
Stuffed acorn squash with veggie sausage, spinach and tomatoes
2 acorn squash
1 yellow onion, peeled and diced
1 lb veggie sausage crumbles
1 1/2 cup cherry tomatoes, cut in half
2 tbsp olive oil
4 cups spinach
1 1/2 tbsp minced garlic
2 tsp chili powder
1 tbsp cumin
- Prepare the squash: Preheat oven broiler. Cut each acorn squash in half lengthwise from stem to stem, remove any remaining seeds, and lay cut side down on a microwave-safe plate. Microwave in 3-minute intervals until completely softened and cooked through, 5 to 7 minutes.
- Cook the stuffing: Heat olive oil in a skillet over medium high heat. Add onion and veggie sausage crumbles; cook until lightly browned, about 5 minutes. Add spinach, garlic, chili powder and cumin. Cook 2 minutes more, then remove from heat and add cherry tomatoes and salt and pepper to taste.
- Finish your dish: Place squash on a baking sheet and fill with sausage mixture. Broil until top is golden, about 2 minutes.
Here’s the truth: when I started this challenge, I wanted to lose weight. But I was also worried about something else. Specifically: $$$ Junk food isn’t just everywhere. It’s also cheap! I know that it’s more expensive in the long term to be unhealthy (hello, […]