Potluck Ideas

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jamiecarol84
jamiecarol84 Posts: 87
in Recipes
I am going to a fish fry today and need to bring a dish. I would like to bring something healthy that I know I can eat. Any ideas?

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  • AdAstra47
    AdAstra47 Posts: 823 Member
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    That depends what kind of lifestyle you're on.

    I'm low-carb, so my go-to potluck dish is deviled eggs. I make them with mustard, paprika and sour cream (not mayonnaise). They have the additional benefit of being both cheap and easy to make. :smile:
  • astroub
    astroub Posts: 289 Member
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    Look in Lisa Lillien's Hungry Girl 1, 2, 3... She has a ton of slaw ideas and some little smokies!! Plus any of her recipes you could double to make it bigger for a potluck.... Hope this helps Jamie! Have fun tonight!
  • quietlywinning
    quietlywinning Posts: 889 Member
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    This time of year I go to the farmers market and get whatever veggies look the most beautiful and prepare those. Sometimes the very simple dish - even raw - goes over great with so many people, simply because it's "safe" - we KNOW what is in it!
  • KarieRod
    KarieRod Posts: 15
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    Pumpkin Fluff (consistency of mousse)
    1 box Sugar-Free Instant Vanilla Pudding
    1 small can of Pumpkin (plain, not pie filling)
    Pumpkin Pie Spices (as if you were making pie)
    2 cups Fat-Free Cool Whip
    *Mix pudding as directed on box. *Mix in Pumpkin and spices. *Add cool whip, and mix. *Refridgerate.
    This makes 6 servings @ 1 point each.
  • KarieRod
    KarieRod Posts: 15
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    Taco Soup
    48 oz. Great Northern Beans in jar- drained
    2 cups diced Tomatoes
    2 cups Corn and Peppers
    1 pkg. dry Hidden Valley Ranch Party Dip
    2 cups water
    1 pkg dry Taco Seasoning
    *Boil and simmer!
    *1 point per cup
  • dls06
    dls06 Posts: 6,774 Member
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    I seen this on the cooking channel:drinker:
    Double or Triple it if needed

    Farmers' Market Roasted Vegetable Salad

    TOTAL TIME:15 hr 30 minPrep:30 minInactive Prep:--Cook:15 hr 0 min YIELD:4 servingsLEVEL:EasyIngredients
    4 medium carrots, cut into 1/2-inch rounds and rounds cut in 1/2
    1 medium zucchini cut into 1/2-inch dice
    1 medium yellow squash, cut into 1/2-inch pieces
    1 medium red pepper, cut into 1/2-inch dice
    3 tablespoons olive oil, divided
    Coarse salt and freshly ground black pepper
    2 ripe avocados
    1 lemon, zested and juiced (2 to 3 tablespoons juice and 1 tablespoon zest)
    1 ear fresh corn, husk and silk removed, but I'm sure you could use frozen White corn thawed
    1 1/2 tablespoons chopped fresh parsley leaves
    1 1/2 tablespoons chopped chives
    1 tablespoon chopped dill

    Preheat oven to 450 degrees F.
    In a large bowl, combine the carrots, zucchini, squash, and red pepper. Toss with 2 tablespoons olive oil, salt and pepper. Mix well. Spread in 1 layer on a foil lined baking sheet and roast for 15 minutes, stirring occasionally. When done, set aside to cool.

    In a large bowl, mix roasted vegetables, Avocado, corn, lemon juice, the remaining 1 tablespoon olive oil, and fresh herbs. Taste and reseason with salt and pepper, if needed.
  • dls06
    dls06 Posts: 6,774 Member
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    Panzanella Salad.
    http://www.cookingchanneltv.com/recipes/giada-de-laurentiis/panzanella-recipe/index.html
  • jamiecarol84
    jamiecarol84 Posts: 87
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    Wow thanks everyone!!! These are all great ideas!!!!
  • jamiecarol84
    jamiecarol84 Posts: 87
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    After I posted this I remembered I had 3 of her cookbooks and there would probably be something good in there! Thanks! :)

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