Budget Christmas Menu Plan

You don't have to blow out your wallet to have a bountiful Christmas! This budget-friendly Christmas menu will keep everyone happy.

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Budget Christmas Menu

These budget-friendly recipes will keep the Christmas cheer coming! Start the meal with retro devilled eggs and summer tomato bruschetta. For mains, serve a shiny apricot-glazed chicken alongside a leg of ham, then finish up the meal with a simple trifle and fun cheesecake lasagne. Get all the recipes, plus a schedule of steps to follow to take the stress out of making Christmas dinner.
We suggest that you read all the recipes at least a week before Christmas in preparation for the big day.
Budget Christmas Menu
Budget Christmas Recipes
Budget Christmas menu timeline
One week before Christmas (by the 18th of December)
  • Order meat and groceries for delivery or pick up on 22nd December.
  • Choose a ham size and type that fits into your budget. The glaze recipe will remain the same, but the cook times may change.
TIPS: Refrigerate all fresh produce and chilled grocery items immediately. Click for tips for storing herbs.
Three days before Christmas (22nd Dec)
  • Boil eggs for Celebration Devilled Eggs and Green Bean, Bacon and Egg salad. Peel and refrigerate.
  • Blanch green beans for Green, Bacon and Egg Salad. Cook bacon, drain well and chop. Make dressing. Store separately in containers and refrigerate.
Two days before Christmas (23rd Dec)
  • Toast bread for bruschetta. Store in an airtight container. Cook tomatoes. Refrigerate.
  • Make the Choc-Mint Crackle Cheesecake Lasagne. Do not decorate. Cover and refrigerate.
  • Peel and cook potatoes for Garlic and Herb Buttery Mash. Mash with butter, milk and garlic. Do not add parsley. Cover and refrigerate.
  • Make dough for Pull-apart Cheese and Onion Christmas Tree. Brush with oil. Cover and refrigerate immediately (no need to let rise).
  • Make custard for Easy Custard Berry Trifle. Cover the surface with plastic wrap and refrigerate.
One day before Christmas (24th Dec)
  • Halve hard boiled eggs for Celebration Devilled Eggs and make egg yolk filling. Store whites and yolks separately in the refrigerator.
  • Prepare chicken for Apricot, Orange and Butter Glazed Chicken by stuffing with lemon and brown onion and truss the legs. Cover and refrigerate. Make glaze and store in refrigerator. Prepare carrots and red onion, place in container and refrigerate.
  • Prepare, glaze and bake the Ham. Transfer glazed ham to non reactive container. Cover ham with baking paper followed by foil.
  • Layer Easy Custard Berry Trifle without cream topping or fruit. Cover and refrigerate.
Christmas Day (25th Dec)
  • Pipe yolk filling into egg whites. Arrange on a platter. Garnish with extra cocktail onions and paprika.
  • Warm toasts for bruschetta in a low oven until crisp. Dollop on ricotta and roasted tomatoes. Garnish and serve.
  • Remove ham from fridge at least 30 minutes before serving to come to room temperature. Serve cold.
  • Warm glaze for roast chicken in a saucepan or microwave. Roast chicken, brushing with glaze and add carrots and onion in the last half hour.
  • Heat Garlic and Herb Buttery Mash in the microwave or over low heat on the stove top until hot. Add extra butter or milk if required. Add parsley and top with extra butter to serve.
  • Toss green beans with bacon and dressing and arrange on a platter. Garnish with grated eggs.
  • Bring Christmas tree scroll dough to room temperature. Fill and roll scrolls. Arrange on tray and cover with a cloth. Let rise for 30 minutes. Brush with butter. Bake. Brush again once cooked. Garnish with cocktail onions.
  • Dollop whipped cream and garnish Easy Custard Berry Trifle with berries and fruit. Serve.
  • Decorate Choc-Mint Crackle Cheesecake Lasagne up to four hours before serving. Store in fridge, remove 30 minutes before cutting and serving.
More Christmas menu ideas
Get more menus with prep timelines below:
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