10 POINTS!! Need ideas for a healthy potluck dish?!?

Question

I will be attending a potluck wedding reception this Saturday and need to bring something healthy. Any ideas? thanks in advance!

Answer 1

Artichoke and spinach dip, with triscuits as the dipping device.

Check it out:

http://www.foodnetwork.com/food/recipes/...

Mmmmmmm!

Answer 2

Make a nice fruit salad use bags of frozen berries; strawberries, raspberries, peaches, pears, etc. combine in a large bowl; or, place mixture in a scooped-out rind of a watermelon.

Answer 3

a fruit and vegetable tray.

Answer 4

This is a crockpot recipe....

2 cups brown rice, uncooked

16 oz V8 juice

16 oz favorite all natural salsa

1 1/2 lb of ground turkey

1 egg

1/2 cup bread crumbs

1 teaspoon taco seasoning

put first group of ingred in crock pot, low for 4 hours

make meatballs out of 2nd set of ingred, brown 10 min on broiler plate or in 450 oven

stir into crock pot, keep on low until rice is to taste.

You can serve with sides of extra salsa, light sour cream, or fresh avacados

Answer 5

pasta salad is a great dish...good luck

Answer 6

3 bean salad or homemade baked beans.

Costco & Bj's has them in whole sale.

Answer 7

Beef Stroganoff

Answer 8

Consider the following:

- something that will transport well

- whether or not you will have access to refrigeration or heating. If not, whatever you bring will need to be served at room temperature and still retain its flavor. (the recipe that follows is best served at room temperature and can stay out without spoiling for hours!)

- How large of a dish are you planning on making? Some recipes; like pastas and rice dishes, can double well, others will not.

- A dish large enough for everyone to have a "bit of" in a buffet line, depending on the number of people there, could cost quite a bit if you add seafood or beef.

Suggestion: As a girl from a southern Italian family, we make many healthy pasta dishes with vegetables. Our favorite is an easy recipe (don't let the list of ingredients intimidate you!) You can read a magazine while most of this cookds itself. This will make enough to add to one pound of pasta such as rotelle, or ziti, or rigatoni, but doubles or triples well*:

3 zucchini and 2 yellow squash; washed, patted dry, cut lengthwise in half and then roughly into 1-2" pieces.

3 red peppers; halved and then cut into strips

2 red onions cut in half and then into wedges

5 cloves of garlic peeled and cut in half lengthwise

1, 3 ounce bag of sundried tomatoes (not packed in oil - healthy remember!) To reconstitute dry tomatoes place in bowl and pour boiling water over to cover. Let sit while you prepare everything else, then drain and cut in half and set aside.

1/4 cup chopped each, fresh basil and fresh Italian flatleaf parsley

1/2 cup extra virgin olive oil

3/4 cup crumbled feta cheese

juice of 1 lemon

1 tsp crushed red pepper

kosher salt & fresh pepper to taste

Toss vegetables and garlic (except sundried tomatoes) with 1/2 cup olive oil and season with salt & pepper. Roast vegetables in a single layer (you may need 2 pans) in a 425 deg F oven until golden brown, turning once (approximately 10 - 15 minutes into cooking).

While vegees are roasting, Cook one pound of pasta until al dente and drain.

Toss vegetables with pasta (be sure to get every bit of any flavored oil in the pan too!)

Add basil, parsely, crushed red pepper, sundried tomatoes, additional salt & pepper if necessary, and the lemon juice. Mix gently, careful not to mush up the veggees too much. Add feta cheese and toss gently. This serves 5 people in my house as a main course, but I have teenage boys so you can't go by me!

*If doubling recipe, be careful not to put too many veggees on the same roasting pan or they will steam rather than brown. What helps browning is having enough air flowing around the food and a high heat will ensure that the vegees don't sweat too much before they brown.

Buon Appetito!

Answer 9

fruit salad???? all i could think of atm

Answer 10

subs

Answer 11

you could look up on the internet healthy dishes.

hope that help

Answer 12

http://www.cooks.com/rec/view/0,1639,155...

Answer 13

http://images.google.com/imgres?imgurl=h... luck

Answer 14

idk

Answer 15

Pasta Salad-  incredibly easy, looks great, and a favorite with most people.  You really only need a good Italian salad dressing.  I like Newman's Own.  Use whatever you like.  I use penne pasta because it's chewier.  Again, you can use whatever you like- spirals, elbow macaroni, bowties.  Cook until al dente, then drain and cool.  I add thinly sliced carrots, small diced celery, diced red bell pepper, yellow bell pepper, cherry or grape tomatoes sliced in half.  If you use an entire 16oz box of pasta, you will use about half a bottle of dressing.  You can't mess it up.  Just add and stir it up-  you'll know when you have enough.  You want everything to be nicely coated and a little bit on the bottom.  For that quantity, I add ¼ teaspoon dried basil leaves.  It adds a lot to the flavor and to the presentation.  If you want, add sliced green onions, broccoli, sliced black olives.  Then add ½ cup of grated parmesan (real parmesan, not the stuff in the can).  Just chill in the frig for at least an hour.  Making the day before works out great.  I make this all the time.  I brought to a potluck recently, and everyone ate it up.

Answer 16

I really love Asparagus sandwiches.. you know those rolled up ones that Grandma always brought, or Cream cheese mixed with cherries (or spices, carrots, practically anything) in a sandwich, you could use whole wheat bread, or pita bread for little wraps.

A hot rice dish might be appropriate for a wedding.

There is always the idea of a veggie platter with some dip and cheese, crackers, pate...

When I go to a potluck I like to bring something for dessert too, so a fruit platter would be great, or a fancy fruity jello mold, fruit salad, or if you wanna eat sweet take naniamo bars, or squares of some sort... s*x in a pan.

I am officially hungry. thanks.

Answer 17

7 layer salad

layer nicely in glass bowl:

chopped head of lettuce

chopped celery

bag of shredded carrots

chopped green pepper

chopped red onion

shredded cheddar cheese

dressing- mix miracle whip about 1 1/2 cups (or generic salad dressing) and some sugar about two table spoons

top with bacon pieces (not bacos- the REAL bacon pieces)

Answer 18

Pasta Salad

Answer 19

really nice Italian bread with sauteed yellow peppers, fresh basil leaves, garlic basil mayo spread and fresh mozzarella all melted on top of the italian bread

Answer 20

Vegan Nachos Bell Grande, from Taco Bell.

Answer 21

This salad is great.  You could use fat free mayo and turkey bacon to cut some callories, also use a low fat cheese.

Broccoli Cauliflower

Chopped Salad



3 broccoli crowns chopped

1 small head cauliflower chopped

1/2 - 1 pound bacon

1 small red onion

2 cups shredded cheddar cheese

3 - 4 heaping tablespoons mayo

1/4 - 1/2 cup sugar

2 tbs white vinegar

Salt & Pepper to taste

Rinse broccoli, cut ends of stalk to remove

any brown areas. Cut cauliflower in quarters,

remove some of core. Chop broccoli & cauliflower

to about the size of a kidney bean. A bit time

consuming but well worth it. Clean & dice red onion.

Place in serving bowl and mix well.

Cook bacon crisp. If you are a bacon fan,

use 1 full pound, cool.

Mix bacon & cheddar cheese with broccoli,

cauliflower and onions. Add 3 heaping tablespoons

of mayo, vinegar, 1/4 cup sugar, lightly salt, sprinkle

about 1 tsp pepper and mix well. Give a taste. If a

bit dry and not as sweet as you like, add mayo

1 tablespoon at a time & up to 1/4 cup sugar.

Answer 22

Potatoe salad with a few vegies, or some wheat sandwiches, caesar salad.

Answer 23

Taco-tastic!  

Taco salads have been around since the '60s. And they seem to be getting greasier and more calorie-packed as the decades pass. Not to worry -- HG is here with a version that has a mere FRACTION of the calories and fat of your typical taco salad. Here's the scoop...

Ingredients:

3 cups chopped romaine lettuce

1/2 package Boca Meatless Chili (or about 2/3 cup of another low-fat veggie chili**)

1/4 cup chopped tomato

1/4 cup shredded fat-free cheddar cheese

2 tbsp. fat-free sour cream

1 tbsp. chopped or sliced black olives

6 Guiltless Gourmet Tortilla Chips (any flavor -- or any other baked tortilla chips**), crushed

Directions:

Prepare chili as directed on package. Place lettuce in a big bowl. Top with tomatoes, chili and cheese. Then add the olives and sour cream. Finish off with the crushed tortilla chips, and enjoy! MAKES 1 SERVING  



Serving Size: 1 salad (entire recipe)

Calories: 230

Fat: 3.5g

Sodium: 794mg

Carbs: 31g

Fiber: 10g

Sugars: 7g

Protein: 23g

POINTS® value 4*

Answer 24

Potato salad is always a winner

Answer 25

pasta

Answer 26

taco bell lol

Answer 27

any type of wraps, like chicken or something with shredded cheese and stuff like that.

patoto salad.

maybe a fruit salad! everyone loves that.

or chicken salad.

or bring a veggie bowl which is quick and easy

Answer 28

There is a great recipe called Michigan Salad on

http://allsecretrecipes.blogspot.com

on that same site is an appetizer with Cherry tomatoes, basil, and mozzarella that is wonderful (and super simple).  I've had good luck with both.  I brought them to a Bunco party and came home with NO leftovers!

Have fun at the wedding!

Answer 29

How about one of these. They are my favorites from Epicurious.com:

Orzo with grilled shrimp, summer vegetables, and pesto vinaigrette

Ingredients:

8 ounces orzo (about 1 1/3 cups)

6 1/2 tablespoons extra-virgin olive oil, divided

4 tablespoons red wine vinegar, divided

2 medium zucchini or summer squash (about 9 ounces total), cut lengthwise into 1/4-inch-thick slices

1 red or yellow bell pepper, quartered

3 tablespoons purchased pesto

2 tablespoons fresh lime juice

1 pound uncooked large shrimp, peeled, deveined

2 heirloom tomatoes (8 to 10 ounces total), cored, cut into 1/2-inch cubes (about 2 cups)

1/2 cup thinly sliced fresh basil

leaves plus sprigs for garnish

1 8-ounce ball fresh mozzarella cheese, cut into 1/2-inch cubes

Prep:

Cook orzo in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Rinse with cold water; drain well. Transfer to large bowl and toss with 1 tablespoon oil.

Prepare barbecue (medium-high heat). Whisk 2 tablespoons oil and 2 tablespoons vinegar in small bowl. Brush zucchini and bell pepper with oil mixture, then sprinkle with salt and pepper. Whisk pesto, lime juice, remaining 3 1/2 tablespoons oil, and remaining 2 tablespoons vinegar in small bowl for pesto vinaigrette. Place shrimp in medium bowl. Add 2 tablespoons pesto vinaigrette; toss to coat.

Grill zucchini and bell pepper until crisptender, about 3 minutes per side for zucchini and 4 minutes per side for bell pepper. Transfer to work surface. Sprinkle shrimp with salt and pepper; grill until charred and cooked through, 2 to 3 minutes per side. Place shrimp in bowl with orzo. Chop zucchini and bell pepper; add to bowl with orzo. Add remaining vinaigrette, tomatoes, sliced basil, and mozzarella; toss to combine. Season to taste with salt and pepper. DO AHEAD: Can be made 2 hours ahead. Cover; chill.

Garnish with basil sprigs and serve cold or at room temperature.

Chopped Veggie salad with watermelon and feta cheese

Ingredients:

1 pound Campari or plum tomatoes, diced, drained

1 1/2 cups diced seeded watermelon

1 large green bell pepper, seeded, cut into 1/3-inch cubes

1/2 large English hothouse cucumber, seeded, cut into 1/3-inch cubes

1/2 cup very thinly sliced radishes

3 tablespoons olive oil, divided

10 ounces feta cheese, broken into small cubes (about 2 1/2 cups), divided

2 green onions, chopped, divided

1/4 cup thinly sliced fresh mint leaves, divided

1/2 cup plain Greek-style yogurt*

1 teaspoon dried oregano

Prep:

Toss first 5 ingredients and 2 tablespoons oil in large bowl. Add half each of cheese, green onions, and mint. Mix remaining cheese, green onions, mint, and oil in processor; add yogurt and oregano. Process just to blend (do not over-mix or dressing will get thin). Season dressing with salt and pepper; mix into salad.

*A thick yogurt; sold at some supermarkets and at specialty foods stores (such as Trader Joe's and Whole Foods Markets) and Greek markets. If unavailable, place regular yogurt in cheesecloth-lined strainer set over large bowl. Cover and chill overnight to drain.

Ingredient tip: Campari tomatoes are about the size and shape of golf balls. They're sold on the vine, and they're available at many supermarkets.

3 BEAN SALAD

Ingredients:

1 1/2 lb green beans, cut into 1 1/2-inch pieces

1 (1-lb) bag frozen baby lima beans, thawed

1 (10-oz) package frozen black-eyed peas, thawed

3/4 cup fresh lemon juice

1 1/4 cups olive oil

1 1/2 bunches large scallions, thinly sliced (1 1/2 cups)

How to make:

Cook green beans in a large pot of boiling salted water (2 Tbsp salt for 6 qt water) just until tender, 5 to 7 minutes. Transfer with a slotted spoon to an ice bath, then drain and pat dry. Add lima beans and black-eyed peas to boiling water and simmer until tender, 16 to 18 minutes. Drain and pat dry.

While limas and peas simmer, whisk together lemon juice, 1 1/2 tsp salt, and 3/4 tsp pepper in a large bowl, then whisk in oil and scallions.

Add lima beans and black-eyed peas while still hot and toss well. Cool 15 minutes, then add green beans, tossing well.

Note: Salad can be made 6 hours ahead and chilled. Bring to room temperature before serving.