Healthy Ideas for Easter Potluck?

A fruit salad with fat free plain yogury drizzled over the top

That's always a tough one because when you bring something healthy you will most likely be taking a lot of it home with you but it's all about you now so don't feel obligated to bring the banana pudding trifle! Just take a large salad with plenty of variety of veggies in it and also some healthy lo cal dressings. You never know who may be very thankful that you brought a healthy choice!

Sun-Dried Tomato and Herb-Stuffed Leg of Lamb

YIELD: 8 servings (serving size: about 3 ounces)
Ingredients
1 cup boiling water
1/3 cup sun-dried tomatoes, packed without oil
Cooking spray
1/3 cup finely chopped shallots
4 garlic cloves, minced and divided
2 teaspoons finely chopped fresh rosemary, divided
1 1/4 teaspoons salt, divided
3/4 teaspoon black pepper, divided
1 (1 1/2-ounce) slice sourdough bread
1 (2 1/2-pound) rolled boneless leg of lamb

Preparation
Combine 1 cup boiling water and tomatoes in a bowl; let stand 30 minutes or until soft. Drain and chop.

Preheat oven to 425°.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add shallots; sauté 3 minutes or until tender. Add tomatoes and 2 garlic cloves; sauté 1 minute. Stir in 1 teaspoon rosemary, 1/4 teaspoon salt, and 1/4 teaspoon pepper.

Place bread in a food processor; pulse 25 times or until coarse crumbs measure 3/4 cup. Stir crumbs into shallot mixture.
Unroll roast; trim fat. Place roast between 2 sheets of heavy-duty plastic wrap; pound to 3/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle roast with 1/2 teaspoon salt and 1/4 teaspoon pepper. Spread breadcrumb mixture over roast.

Reroll roast; secure at 1-inch intervals with twine. Combine remaining 1 teaspoon rosemary, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 2 minced garlic cloves; rub over roast.

Place roast on rack of a broiler pan coated with cooking spray. Bake at 425° for 30 minutes. Remove roast from oven; cover loosely with foil. Bake an additional 20 minutes or until a thermometer registers 145° (medium-rare) or until desired degree of doneness. Let roast stand 15 minutes before slicing.

Amount per serving
Calories: 231
Calories from fat: 48%
Fat: 12.4g
Saturated fat: 5g
Monounsaturated fat: 5.2g
Polyunsaturated fat: 0.9g
Protein: 23.1g
Carbohydrate: 5.8g
Fiber: 0.6g
Cholesterol: 77mg
Iron: 2.2mg
Sodium: 506mg
Calcium: 22mg

Asparagus with Olive Gremolata

YIELD: 8 servings

Ingredients
Gremolata:
1/2 cup picholine olives, pitted (about 2 ounces)
1/2 cup chopped fresh flat-leaf parsley
1 tablespoon grated lemon rind
1/4 teaspoon salt
2 garlic cloves, minced
Remaining ingredients:
2 1/2 pounds trimmed asparagus spears, steamed and chilled
1/4 teaspoon freshly ground black pepper

Preparation
To prepare gremolata, place olives in a food processor; pulse 3 times or until finely chopped. Add parsley, lemon rind, salt, and garlic. Pulse 2 times or until mixture is combined. Serve gremolata over asparagus; sprinkle with pepper


Amount per serving
Calories: 41
Calories from fat: 29%
Fat: 1.3g
Saturated fat: 0.2g
Monounsaturated fat: 0.8g
Polyunsaturated fat: 0.2g
Protein: 3.4g
Carbohydrate: 6.4g
Fiber: 3.4g
Cholesterol: 0.0mg
Iron: 3.3mg
Sodium: 189mg
Calcium: 46mg

I like low glycemic options (tow sugar) like roasted asperagus with cracked peper and sea salt!
(This is what I'm bringing to our Easter Brunch! And low in cals!)

Brind a large salad. Most people bring starchy faty foods to church events! Then fill your plate with greens!

Self controll is so hard in that setting.
This is what I do! I always say "not even one bite"...! But if you need ONE BITE, take just ONE, savor it for a moment and then follow it by water. The taste in your mouth will make you want another. Atter you are done eating, don't linger. Gum therepy, is put a stick of gum in your mouth. It is harder to "graze" when you have gum because you have to take out the gum to eat. And who wants to do that in front of other people. Gum helps me stay in the moment! Get outside, if it's nice go watch the kids outside, or help clear plates. I always say if you keep your hands moving then the mouth won't have time.
Oh and the day before I look up the cals on my favorite foods like mac n chhese or cupcakes. Though it looks like a small serving those two things can add up to 700 or 1000 cals. I find it helpful to know a head of time so I don't fall in the trap! Make a plan.

Good Luck!

Baked Ham with Rosemary and Sweet Vermouth

YIELD: 16 servings (serving size: about 3 ounces meat)

Ingredients
2 cups sweet vermouth
2 tablespoons honey
1 (6-pound) 33%-less-sodium smoked, fully cooked ham half
Cooking spray
2 tablespoons chopped fresh rosemary
1 teaspoon freshly ground black pepper
3 garlic cloves, minced

Preparation
1. Preheat oven to 350°.
2. Bring vermouth and honey to a boil in a small heavy saucepan; cook 16 minutes or until reduced to about 3/4 cup. Remove pan from heat.
3. Trim fat and rind from ham. Score outside of ham in a diamond pattern. Place ham on a broiler pan coated with cooking spray. Rub ham evenly with rosemary, pepper, and garlic. Bake at 350° for 1 1/2 hours. Brush ham with 1/4 cup vermouth mixture; cover loosely with foil. Bake an additional 45 minutes or until a thermometer inserted in center of ham registers 135°, basting with vermouth mixture every 15 minutes. Place ham on a serving platter; let stand 30 minutes before slicing


Amount per serving
Calories: 147
Fat: 6.1g
Saturated fat: 2g
Monounsaturated fat: 2.9g
Polyunsaturated fat: 0.7g
Protein: 14.2g
Carbohydrate: 4.5g
Fiber: 0.1g
Cholesterol: 51mg
Iron: 0.8mg
Sodium: 872mg
Calcium: 3mg

No-Knead Overnight Parmesan and Thyme Rolls

YIELD: 8 servings (serving size: 1 roll)

Ingredients
1/2 teaspoon dry yeast
2 tablespoons warm water (100° to 110°)
2 tablespoons extra-virgin olive oil, divided
1 teaspoon dried thyme
1/3 cup 2% reduced-fat milk
1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese, divided
1 tablespoon sugar
1/2 teaspoon kosher salt
1 large egg, lightly beaten
1 1/10 ounces whole-wheat white flour (about 1/4 cup)
5 3/5 ounces all-purpose flour (about 1 1/4 cups), divided
Cooking spray
1/2 teaspoon cracked black pepper

Preparation
1. Dissolve yeast in 2 tablespoons warm water in a large bowl; let stand 5 minutes or until bubbly.

2. Heat 1 tablespoon oil in a small saucepan over medium heat. Add thyme to pan; cook 1 minute or until bubbly and fragrant. Add thyme mixture and milk to yeast mixture, stirring with a whisk; add 1/4 cup cheese, sugar, salt, and egg, stirring well.

3. Weigh or lightly spoon whole-wheat white flour into a dry measuring cup; level with a knife. Using a wooden spoon, stir whole-wheat white flour into yeast mixture. Weigh or lightly spoon 4.5 ounces (about 1 cup) all-purpose flour into a dry measuring cup; level with a knife. Add all-purpose flour to yeast mixture, stirring well. Add enough of remaining all-purpose flour, 1 tablespoon at a time, to form a smooth but very sticky dough. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and refrigerate overnight. (Dough will not double in size.)

4. Remove dough from refrigerator. Do not punch dough down. Turn dough out onto a floured surface; sprinkle dough lightly with flour. Roll dough into a 12 x 7–inch rectangle. Brush dough with remaining 1 tablespoon oil. Sprinkle remaining 1/4 cup cheese evenly over dough; sprinkle with pepper. Beginning with a long side, roll up dough jelly-roll fashion. Pinch seam to seal (do not seal ends of roll). Cut roll into 8 (1 1/2-inch) slices. Place slices, cut sides up, on a baking sheet covered with parchment paper. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until rolls have risen slightly.

5. Preheat oven to 400°.

6. Place pan in oven, and immediately reduce heat to 375°. Bake rolls at 375° for 12 minutes or until golden brown. Serve warm


Amount per serving
Calories: 161
Fat: 6.3g
Saturated fat: 2g
Monounsaturated fat: 3.3g
Polyunsaturated fat: 0.6g
Protein: 6.3g
Carbohydrate: 19.7g
Fiber: 1.3g
Cholesterol: 32mg
Iron: 1.4mg
Sodium: 246mg
Calcium: 112mg

Lavender-Scented Strawberries with Honey Cream

YIELD: 8 servings

Ingredients
1/3 cup water
1/3 cup sugar
1/2 teaspoon dried lavender (such as McCormick)
1/2 teaspoon unflavored gelatin
1 tablespoon water
1/4 cup honey
2 tablespoons cornstarch
1/8 teaspoon salt
3 large egg yolks
1 cup 2% reduced-fat milk
1 (6-ounce) container 2% Greek-style plain yogurt
2 cups quartered strawberries

Preparation
1. Bring first 3 ingredients to a boil in a small saucepan; cook 1 minute or until sugar dissolves, stirring occasionally. Remove from heat; let stand 10 minutes. Strain syrup through a sieve into a small bowl; discard solids. Chill.

2. Sprinkle gelatin over 1 tablespoon water in a small bowl. Let stand 1 minute or until gelatin dissolves.

3. Combine honey, cornstarch, salt, and egg yolks in a medium bowl; stir well with a whisk.

4. Heat milk over medium-high heat in a small heavy saucepan to 180° or until tiny bubbles form around edge (do not boil). Gradually add hot milk to egg mixture, stirring constantly with a whisk. Return milk mixture to pan. Cook over medium heat until thick and bubbly (about 2 minutes), stirring constantly. Remove from heat; add gelatin mixture, stirring well. Pour milk mixture into a bowl; stir occasionally until cool but not set (about 20 minutes). Stir in yogurt. Spoon 1/4 cup yogurt mixture into each of 8 dessert glasses or bowls. Cover and chill at least 2 hours.

5. Top each serving with 1/4 cup strawberries, and drizzle with 2 teaspoons syrup

Amount per serving
Calories: 135
Fat: 2.8g
Saturated fat: 1.3g
Monounsaturated fat: 0.9g
Polyunsaturated fat: 0.4g
Protein: 4.3g
Carbohydrate: 24.6g
Fiber: 0.9g
Cholesterol: 80mg
Iron: 0.4mg
Sodium: 63mg
Calcium: 72mg

Ham and Asparagus Frittata

YIELD: 2 servings (serving size: 2 wedges)

Ingredients
2/3 cup chopped 33%-less-sodium ham (about 3 ounces)
1/2 cup (2 ounces) shredded low-fat Jarlsberg cheese
1/4 teaspoon black pepper
1/8 teaspoon salt
3 large egg whites
2 large eggs
Cooking spray
1/2 cup finely chopped onion
1/2 cup finely chopped bell pepper
1/2 cup (1-inch) slices asparagus
1/4 teaspoon Italian seasoning

Preparation

Preheat broiler.

Combine ham, cheese, black pepper, salt, egg whites, and eggs, stirring well with a whisk.
Heat a 9-inch nonstick skillet coated with cooking spray over medium-high heat. Add onion, bell pepper, and asparagus; sauté 3 minutes. Add egg mixture; reduce heat to medium. Cook, covered, 3 minutes or until almost set. Sprinkle with 1/4 teaspoon Italian seasoning. Wrap handle of pan with foil; broil 3 minutes or until egg is set. Cut into 4 wedges


Amount per serving
Calories: 251
Calories from fat: 33%
Fat: 9.2g
Saturated fat: 3.4g
Monounsaturated fat: 3.5g
Polyunsaturated fat: 1.1g
Protein: 31.3g
Carbohydrate: 9.6g
Fiber: 2g
Cholesterol: 247mg
Iron: 2.1mg
Sodium: 791mg
Calcium: 373mg