what to bring to potluck

Chili!
Meat, lots of veggies, black beans (or whichever you prefer, just rinse them well before you throw it in, reduces the gassiness), spiciness and I add a can of pineapple tidbits for more flavour. Bake some corn bread on the side and you've got an easy dish that you can make large quantities of easily and you can freeze the left overs for another day.

Alcohol.

I love to bring veggie pizza! Crescent rolls for the crust, low fat cream cheese and sour cream mixed with dry ranch dip for the base and whatever veggies you want to put on top. Delish!

Lasagne.

I bring these turkey wraps to parties and they are always a hit. I double the recipe and then cut each one up in to 5 or 6 pieces just before serving. They are good with ham too.

Turkey Wraps with Chipotle Chile Mayo

Ingredients
½ cup mayonnaise
1 Tablespoon chopped cilantro
2 green onions, minced
1 teaspoon fresh lime juice
1 to 2 chipotle chiles in adobo sauce, minced - plus a tsp adobo sauce
Salt to taste
8 oz. sliced smoked turkey
Romaine lettuce, center rib removed
2 - 10 " flour tortillas

Directions

Mix first five ingredients, season with salt to taste. Spread each tortilla out on work surface. Divide mayo into two equal portions and spread on tortillas. Top with turkey and romaine lettuce and roll up tightly. Wrap in cling wrap and chill for at least 1 hour. Can be served with guacamole and salsa, as an appetizer or a light meal. Makes 2 servings but can be doubled.

The first time I hosted a potluc was right out of college. Everyone brought chips and dip or cheap beer. We needed more food so I called for pizza.

I've been making this AMAZINGLY delicious and healthy "dip" that I take everywhere and everyone LOVES it:

Layer the following like a 7 layer bean dip:

Hummus
cucumbers, chopped
sun-dried tomatoes chopped
canned or jarred artichokes chopped
kalamata olives chopped
feta cheese if you want (I only put it on half since I hate cheese lol)
chopped fresh dill

Cut up fresh whole wheat Greek Flatbreads, cucumber slices, and squash slices for dipping. Easy peasy and a healthy dip that's super yummy!

I like quinoa edamame salad. I make it with quinoa, shelled frozen edamame, blanched snow peas, halved cherry tomatoes and some sundried tomatoes, dressed with balsamic vinaigrette. If you want a proper recipe, here's a version:

http://www.twopeasandtheirpod.com/asian-quinoa-salad/

Barley tabouleh is a similar style of salad. Both are essentially modern takes on pasta salads.

http://www.food.com/recipe/barley-tabbouleh-243339

Also crudites and pita chips with some dips such as hummous, tzaziki, or one of these

http://www.myfitnesspal.com/blog/Bobtheangrytomato/view/white-bean-hummus-481000
http://vintagecookbooktrials.wordpress.com/2012/05/25/boiled-carrot-salad/
http://www.theguardian.com/lifeandstyle/wordofmouth/2012/may/24/how-perfect-smoked-mackerel-pate

In the mackerel dip recipe substitute Phildelphia Light for the Creamed Cheese, and No Fat Yoghurt for the Creme Fraiche.

Alcohol.

Yes. I don't cook or bake but I'm really good at buying this stuff.

This lentil salad makes a ton (perfect for bringing somewhere), takes literally 20 min to put together, is even better the next day, and is very healthy. Plus, everyone absolutely loves it. I've served it at big parties and brought it places and i never fail to get bug-eyed raves, even from folks who don't eat lentils. It also lasts for a good week in the fridge:glasses: - which I found out after having made it then cancelled on a party.

The Best Lentil Salad, Ever:

Ingredients:
2 ¼ cups (1 lb.) Du Puy lentils*-be sure to use Du Puy lentils, as they retain their shape and dont get mushy
1 medium red onion, diced
1 cup dried currants (you could also use raisins or other dried fruit)
1/3 cup capers

Vinaigrette:
1/3 cup cold pressed, extra virgin olive oil
1/4 cup apple cider vinegar
1 Tbsp. maple syrup
1 Tbsp. strong mustard
2 tsp. salt
2 tsp. pepper
1 tsp. ground cumin
1/2 tsp. turmeric
1/2 tsp. ground coriander
½ tsp ground cardamom
1/4 tsp. cayenne pepper
¼ tsp. ground cloves
1/4 tsp. freshly grated nutmeg
¼ tsp. ground cinnamon

Optional add-ins:
Arugula
Walnuts
Goat cheese
Fresh herbs: flat-leaf parsley, cilantro, basil
Sprouts
Crispy seasonal veggies

Directions:
1. Rinse lentils well, drain. Place in a pot and cover with a 3-4 inches of water, bring to a boil, reduce to simmer. Check lentils for doneness after 15 minutes, but they should take about 20 minutes in total. You will know they are cooked if they still retain a slight tooth – al dente! Overcooking the lentils is the death of this dish. Be careful!
2. While the lentils are simmering, make the dressing by placing all ingredients in a jar with a tight fitting lid and shake vigorously to combine.
3. Finely dice red onion – the salad is best if all the ingredients are about the same size. If using raisins, chop them roughly to make them a bit smaller, and do the same with the capers if they are large.
4. When the lentils are cooked, remove from heat, drain and place under cold running water to stop the cooking process. Once cooled slightly but still a little warm, place lentils in a large serving bowl and toss with dressing. Add other onion, capers, and currants. If using other add-ins such as herbs, greens, or cheese, wait until just before serving. Otherwise, this salad can hang out in the fridge for a couple days.

I like to bring a "big salad" - either just vegetables or adding a good protein, and fruit (fruit salad, fruit kabobs, fruit plate). this way, i know that i'll be able to eat something, and i know that a lot of people appreciate a salad and fruit.

Either a healthy slaw (cabbage, grated carrots, toasted almonds, cranberries, with a light vinaigrette) or a salad based on lots of lettuce/greens, additional vegetables (tomato, cucumber, peppers, etc) and then your protein (cubed feta cheese, roast chicken, nuts, etc).

Seven layer taco dip can be made low fat, serve with pita chips

a bottle of vodka

I like to bring a "big salad" - either just vegetables or adding a good protein, and fruit (fruit salad, fruit kabobs, fruit plate). this way, i know that i'll be able to eat something, and i know that a lot of people appreciate a salad and fruit.

Either a healthy slaw (cabbage, grated carrots, toasted almonds, cranberries, with a light vinaigrette) or a salad based on lots of lettuce/greens, additional vegetables (tomato, cucumber, peppers, etc) and then your protein (cubed feta cheese, roast chicken, nuts, etc).

Good plan.