Christmas Meal Prep Plan

 

For Christmas this year, I’m pretty much making exactly what I made this past Thanksgiving, with a few changes to the dessert menu.

Here’s my menu and the breakdown of what I make ahead. I make as much in advance as I can to make it a little easier on the big day.

I’m breaking it down between four days. You can do it in two days if you’re pressed for time. I’m spreading it out slowly because I’m not rushed for time this year.

Day 1:

Make a double batch of Buckeyes and freeze them.  Use dairy free subs and coconut oil instead of shortening.

Day 2:

Make Homemade Bread (I use this to make the breadcrumbs I need for Day 3’s Cutlets recipe.)

Make Fudge and refrigerate.

Make Sugar Cookies and decorate.

Day 3:

Make Pumpkin Pie and refrigerate.

Make Cornbread.

Make Double Batch of Chickpea Cutlets and refrigerate.

Peel Potatoes in the evening and completely cover potatoes with water in a bowl. Cover bowl with plastic wrap. Keep in fridge until it’s time to make the mashed potatoes the next day. (Optional step. Can omit and do this on day 4.)

Day 4:

Start Dough for Homemade Dinner Rolls early. When dough is ready, prepare rolls and bake.

Boil and season fresh green beans (I use vegetable broth and season with Adobo, garlic powder and onion powder.) Transfer to a crockpot and cook on high for approximately 4 hours.

Make Gravy. A triple batch. Use the suggested variation of adding poultry seasoning and sage to the gravy.

Make Cornbread Dressing.

Make Holiday Mashed Potatoes.

I hope this breakdown helps. If you need any last minute recipes for Christmas, these recipes will not disappoint!

I hope you have a wonderful week leading up to Christmas.

Merry Christmas, y’all!

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