Potluck Ideas

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!

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.

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.