Make your holidays stress-free and delicious with easy make-ahead recipes that save time and keep you organized. Perfect for holiday dinners, potluck parties, or cozy family gatherings, these dishes ensure you spend less time in the kitchen and more time enjoying the season. Plan ahead, cook ahead, and celebrate without the stress!

Stuffed Dates Wrapped in Bacon

This yummy appetizer can be made in advance and it’s perfect for every occasion. Sweet dates, creamy cream cheese, and salty bacon make for a perfect flavor.

Serves 4 | Prep. time 20 minutes | Cooking time 10-15 minutes

Ingredients

• 16 dates
• 8 slices bacon, sliced in half
• 4 ounces cream cheese, softened

On serving day

• 2 tablespoons balsamic glaze

Directions

To prepare for the freezer

1. Cut each date halfway through and remove the pit.
2. Stuff the halved dates with cream cheese. Wrap each with the bacon strips, sealing with a toothpick.
3. Arrange the dates on a baking sheet lined with parchment paper. Freeze them for up to 1 month.

On serving day

1. Preheat oven to 400°F (204°C).
2. Bake the stuffed dates for about 10-15 minutes until the bacon is crispy.
3. Right before serving, drizzle the balsamic glaze on top of the dates.

Nutrition Facts

Calories 401, fat 25 g, carbs 28 g, sugar 22 g, Protein 17 g, sodium 965 mg

 

 

Butternut Squash Soup

One of my favorite soups is butternut squash soup. It’s creamy and full of flavor, and the best part is that it can be prepared ahead of time and frozen for later use.

Serves 4 | Prep. time 20 minutes | Cooking time 25 minutes

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced finely
• 2 pounds butternut squash, peeled and diced into cubes
• 3½ cups vegetable stock
• 1 cup heavy cream
• 1 tablespoon turmeric powder
• salt and pepper to taste

On serving day

• 4 tablespoons heavy cream
• Chopped parsley for garnish

Directions

To prepare for freezing

1. In a large pot warm the olive oil and cook the diced onion for about 2-3 minutes.
2. Stir in the diced butternut squash and cook for about 2-3 minutes more.
3. Pour in the vegetable stock and stir in the turmeric powder and season with salt and pepper to taste.
4. Cook for about 10-15 minutes until the butternut squash is fork-tender.
5. Using a blender stick or a blender, puree into a creamy soup.  Make sure it becomes lump-free and smooth.
6. Stir in the heavy cream and mix until combined.
7. Let the whole soup cools completely and transfer it to a freezer-friendly container and freeze it for up to 1 month.

On serving day

1. Thaw the soup completely before warming up.
2. Place the soup in a saucepan and warm over low heat for 15-20 minutes or until warm.
3. Adjust consistency with water or vegetable stock if needed.
4. To serve, ladle the soup into serving bowls, and drizzle heavy cream on top if desired.
5. Garnish with chopped parsley and enjoy with crusty bread if desired.

Nutrition Facts

Calories 298, fat 18 g, carbs 33 g, sugar 8 g, Protein 4.3 g, sodium 147 mg

 

 

Ground Turkey and Tater Tot Casserole

Ground turkey and tater tot casserole is a delicious lunch or dinner idea for the whole family or guests. You can prepare almost everything ahead of time.

Serves 4 | Prep. time 20 minutes | Cooking time 35-40 minutes

Ingredients

• 2 tablespoons olive oil
• 2 pounds ground turkey
• 1 onion, diced
• 2 garlic cloves, minced
• Kosher salt and freshly ground black pepper, to taste
• 1 teaspoon dried oregano
• 1 (14-ounce) can crushed tomatoes
• 2 tablespoons chopped fresh basil
• 1 carrot, peeled and grated
• 10 ounces tater tots

On serving day

• 2 cups cheddar cheese, shredded

Directions

To prepare for freezing

1. In a large nonstick frying pan over medium heat, heat the olive oil.
2. Add the onion, garlic, ground turkey, and grated carrot. Season with salt and pepper. Cook until the turkey is no longer pink, about 5-6 minutes. Take care of breaking up the ground turkey into small pieces as it cooks with a spatula or wooden spoon.
3. Stir in the oregano, basil, and crushed tomatoes. Mix until well-combined.
4. Cook for about 2-3 minutes more and transfer the mixture to a well-greased 9×13-inch baking dish.
5. Top the whole casserole with tater tots.
6. Let the casserole cool completely. Cover the baking dish and freeze for up to 1 month.

On serving day

1. Preheat oven to 350°F (177°C).
2. Top the casserole with cheddar cheese.
3. Bake for about 30 minutes or until the cheese is golden-brown.
4. Serve warm.

Nutrition Facts

Calories 886, fat 57 g, carbs 50 g, sugar 2 g, Protein 83 g, sodium 1408 mg

 

 

Beef Stroganoff

A luxurious pasta and beef dish that will wow your guests!

Serves 4 | Prep. time 20 minutes | Cooking time 15-20 minutes

Ingredients

• 1 pound ground beef
• ½ cup onion, diced
• 2 garlic cloves, minced
• ¼ cup button mushrooms, diced
• 1 tablespoon Worcestershire sauce
• 1 (10-ounce) can cream of mushroom soup
• ½ cup sour cream
• 1 tablespoon flat-leaf parsley, chopped
• Kosher salt and freshly ground black pepper, to taste

On serving day

• 1 pound fusilli

Directions

To prepare for freezing

1. In a large nonstick frying pan over medium heat, warm the olive oil.
2. Cook the ground beef with the onion and garlic until the ground beef is well browned and no longer pink, about 6-7 minutes. Take care of breaking up the ground meat into small pieces as it cooks.
3. Stir in the mushrooms and Worcestershire sauce.
4. Stir in the cream of mushroom soup and sour cream. Cook for about 2-3 minutes.
5. Season with salt and pepper and stir in the chopped parsley.
6. Let everything cool slightly. Transfer into an airtight container or freezer bag and freeze for up to 1 month.

On serving day

1. Cook the fusilli pasta in salted water for about 7 minutes or until al dente. In the meantime, warm the beef sauce in a pot.
2. Serve the warmed beef stroganoff over the cooked pasta.

Nutrition Facts

Calories 746, fat 18 g, carbs 92 g, sugar 5 g, Protein 51 g, sodium 590 mg

 

 

Porcini Mushroom and Vegetable Nut Roast

If you want to try a vegetarian roast this holiday season, this recipe has it all. You will love the satisfying flavor combination of vegetables and nuts.

Serves 4 | Prep. time 20 minutes | Cooking time 35-40 minutes

Ingredients

• ¼ cup porcini mushrooms, diced
• 1 cup breadcrumbs
• Kosher salt and freshly ground black pepper, to taste
• 1 onion, diced
• 1 carrot, peeled and grated
• 1 celery stick, finely diced
• 1 parsnip, peeled and grated
• ½ pound chestnut mushrooms, diced
• 2 garlic cloves, minced
• 2 cups cooked quinoa
• ½ cup chopped walnuts
• 1 cup vacuum-packed cooked chestnuts, chopped
• 2 large eggs, room temperature
• 3 tablespoons flat-leaf parsley, chopped

Directions

To prepare for freezing

1. In a large mixing bowl, combine the breadcrumbs, salt and pepper, onion, carrot, celery, parsnip, porcini and chestnut mushrooms, garlic, quinoa, walnuts, chestnuts, eggs, and parsley.
2. Transfer the whole mixture into a well-greased loaf pan lined with parchment paper.
3. Cover the pan and freeze until ready to bake, up to 1 month.

On serving day

1. Preheat oven to 350°F (177°C).
2. Bake the roast for about 35-40 minutes or until fully cooked.
3. Let it cool slightly before serving.

Nutrition Facts

Calories 600, fat 18 g, carbs 86 g, sugar 5 g, Protein 23 g, sodium 262 mg

 

 

Duchess Potatoes

Duchess potatoes are an easy yet impressive side dish.

Serves 4 | Prep. time 20 minutes | Cooking time 45 minutes

Ingredients

• 2½ pounds Yukon gold potatoes, diced into cubes
• 1 tablespoon kosher salt
• 6 garlic cloves, minced
• 6 tablespoons unsalted butter
• ¼ cup heavy cream
• Pinch of ground nutmeg
• Kosher salt and freshly ground black pepper, to taste
• 3 large egg yolks

On serving day

• Chopped flat-leaf parsley
• Grated parmesan cheese, for garnish

Directions

To prepare for freezing

1. Place the potatoes in a large pot filled with salted water. Bring to a boil and cook until fork tender, about 20-25 minutes.
2. Drain well. In a large bowl, mash the potatoes with a potato masher.
3. Stir in the garlic, butter, heavy cream, nutmeg, salt and pepper, and egg yolks.
4. Transfer the mixture to a piping bag. Pipe out into floret shapes on a baking sheet lined with parchment paper.
5. Cover and freeze for up to 1 month.

On serving day

1. Preheat oven to 350°F (177°C). Bake the duchess potatoes for about 20 minutes.
2. Garnish with parsley and parmesan cheese before serving.

Nutrition Facts

Calories 467, fat 26 g, carbs 47 g, sugar 3 g, Protein 11 g, sodium 2024 mg

 

 

Green Bean Casserole

Green bean casserole is a traditional side dish served around the holidays. Enjoy this convenient version that you can freeze before serving.

Serves 4 | Prep. time 20 minutes | Cooking time 35-40 minutes

Ingredients

• 1 pound green beans, trimmed
• 1 tablespoon unsalted butter
• 1 red onion, thinly sliced
• 2 garlic cloves, minced
• 6 ounces cremini mushrooms, sliced
• 2 tablespoons all-purpose flour
• 1 cup low-sodium chicken stock
• 1 cup whole milk
• Kosher salt and freshly ground black pepper, to taste

On serving day

• ½ cup breadcrumbs

Directions

To prepare for freezing

1. In a large nonstick frying pan over medium heat, melt the butter.
2. Cook the onion until soft, about 2-3 minutes.
3. Stir in the garlic and mushrooms. Cook for about 10 minutes and stir in the flour.
4. Stir in the green beans.
5. Pour in the chicken stock and whole milk. Season with salt and pepper.
6. Remove from heat and let the whole mixture cool completely.
7. Transfer into a well-greased 9×13-inch well-baking dish. Cover with a lid or plastic wrap.

On serving day

1. Preheat oven to 350°F (177°C).
2. Top the green bean casserole with the breadcrumbs.
3. Bake for about 25 minutes until golden-brown and crispy.
4. Serve warm.

Nutrition Facts

Calories 192, fat 6 g, carbs 28.6 g; sugar; 7 g, Protein 7 g, sodium 345 mg

 

 

Christmas Cake

Christmas cakes are very popular over the holidays and this recipe is my favorite version. It’s also gluten-free!

Serves 8 | Prep. time 20 minutes | Cooking time 2 hours

Ingredients

• 2 large eggs, room temperature
• 6 ounces cream cheese, softened
• 1 cup almond meal
• 1 cup gluten-free flour
• ⅓ cup almonds, chopped
• ⅓ cup pecans, chopped
• ⅓ cup hazelnuts, chopped
• ¼ cup walnuts, chopped
• 1 ½ tablespoons brandy
• 1 cup sultanas
• 1 cup dried figs, very finely chopped
• ½ cup currants
• ½ cup dried prunes
• ½ cup dried cranberries
• 2 teaspoons orange zest
• ½ cup cherry wine
• 1 teaspoon ground cinnamon
• 1 cup brown sugar

On serving day

• 3 tablespoons apricot preserve

Directions

To prepare for freezing

1. Preheat oven to 300°F (149°C).
2. In a large mixing bowl, combine the sultanas, dried figs, currants, prunes, cranberries, and orange zest. Drizzle with brandy and cherry wine.
3. Let the mixture soak for about 2 hours.
4. In another large mixing bowl, combine the cream cheese, eggs, almond meal, gluten-free flour, almonds, pecans, hazelnuts, and walnuts.
5. Stir in the cinnamon and brown sugar. Mix until fully combined.
6. Add the soaked dried fruits and mix until fully combined.
7. Transfer the cake mixture into a well-greased 8×8-inch brownie pan lined with parchment paper. Bake for about 2 hours.
8. Let the cake cool completely. Cover with plastic wrap and freeze for up to 2 weeks.

On serving day

1. Thaw the cake at room temperature.
2. To serve, brush the surface of the cake with the apricot jam and cut it into slices.

Nutrition Facts

Calories 493, fat 23 g, carbs 65 g, sugar 41 g, Protein 9 g, sodium 129 mg

 

 

 

***These recipes and more are found in Louise Davidson’s Make-Ahead Holiday Cookbook: Festive Recipes to Make in Advance from Appetizers to Desserts for Stress-Free Holidays. To get your copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.