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MAAMOU SparkPoints: (0)
Fitness Minutes: (0)
Posts: 486
3/24/07 4:12 P

Will try your potluck potatoe cassorle for Easter Sunday..sounds great.

ELAINEHN Posts: 606
3/20/07 12:33 P

For something healthy but deliciously dessert-like ...

Caramel Apple Salad -


8 oz. tub of Cool Whip FREE
1 box sugar free fat free instant Butter Scotch Pudding mix
14 oz. can pineapple tidbits in juice
4-6 large Red delicious or Fuji Apples
4-6 large Granny Smith Apples

Combine pudding mix and pineapple (with juice) in large bowl. Mix well and set aside. Dice apples into small pieces and combine with pudding mixture. Fold in Cool Whip FREE till well mixed. Chill and serve.

I like to put as many apples as possible so that the rest of the recipe is more of a 'dressing' and the bulk of each serving is apples. You can also use vanilla pudding for a very delicious variation ... it's not 'caramel apple' flavored but it is soooooo good!

Nutritional Info

Number of Servings: 16
Fat: 0.4g
Carbohydrates: 20g
Protein: 0.2g

Edited by: ELAINEHN at: 3/20/2007 (12:34)
ELAINEHN Posts: 606
3/20/07 12:29 P

A big hit at many of our family & work potlucks is ...

Broccoli & Cauliflower Salad -


Broccoli - 1 bunch
Cauliflower - 1 head
Carrot - 1 medium
Purple Onion - 1 small
1/4 cup - Low Fat Cheese shredded (Cheddar, Parmesean, etc.)
4 TBSP - Lite/Low fat Ranch Dressing (Wish Bone Just 2 Good!)
2 TBSP Light Mayonnaise
1 TSP Splenda (optional)

Optional (not include in nutritional info):
2 TBSP Real Bacon Bits
1 cup grape or cherry tomatoes (cut in half if needed)
Any other crisp raw Veggies that you like

Break Broccoli and Cauliflower into small flowerettes. Dice tender parts of stems into bite size pieces, discard the ends of the stems and any parts you don't wish to use.

Slice onion in half length-wise, slice each half into very thin slices (use as much or as little as you wish.)

Shred or very thinly slice the carrot.

Toss all vegetables, cheese and bacon bits (if using) in a large bowl.

Add Dressing, Mayo and Splenda (if using) and toss well. If dressing seems too thick you may wish to add a few drops of water.

This recipe provides a very lightly dressed salad. You can add more dressing or mayo if you wish, but the amount in the recipe is enough to flavor the veggies and keep them from being completely dry.

This is best if allowed to marinate for a few hours or over night but can be eaten right away.

I estimated 10 servings for the nutritional calculations. Number of servings is estimated based on average size heads of broccoli and cauliflower.

Nutritional Info:
Fat: 2g
Carbohydrates: 9g
Protein: 4g

KLAYZEE SparkPoints: (0)
Fitness Minutes: (761)
Posts: 812
3/16/07 12:52 P

One of our favorite party snacks is ham roll ups. Take slices of low fat cooked ham and spread low fat cream cheese on it, and then put a kosher dill pickle spear on one edge of the ham and roll it up and cut it into bite sized pinwheels.

SOBORED Posts: 9
3/15/07 9:44 P

this asian coleslaw from is one of my alltime favorites for large groups. it's always a huge hit. i cut down on the oil (add more vinegar)and i usually use crunchy pb (i def suggest adding some chopped/crushed roasted peanuts if you use smooth--adds great texture). you can also cut down on the calories by subbing out the brown sugar.

6 tablespoons rice wine vinegar
6 tablespoons vegetable oil
5 tablespoons creamy peanut butter
3 tablespoons soy sauce
3 tablespoons brown sugar
2 tablespoons minced fresh ginger root
1 1/2 tablespoons minced garlic

5 cups thinly sliced green cabbage
2 cups thinly sliced red cabbage
2 cups shredded napa cabbage
2 red bell peppers, thinly sliced
2 carrots, julienned
6 green onions, chopped
1/2 cup chopped fresh cilantro
In a medium bowl, whisk together the rice vinegar, oil, peanut butter, soy sauce, brown sugar, ginger, and garlic.
In a large bowl, mix the green cabbage, red cabbage, napa cabbage, red bell peppers, carrots, green onions, and cilantro. Toss with the peanut butter mixture just before serving.

3/15/07 6:49 P

You could make this for something other than a side dish or a vegetable. It's a casserole I just made up. The calories seem high, but 1/6 of this is huge. So, you could easily make 12 servings out of it to make half the calories per serving. Also, leave out the meat and add a can of pinto beans. It's a hit a my house, and you don't have to have the meat for the flavor, just cook the beans in the taco seasoning.

Tex-Mex Casserole
Beef/Pork Mexican Dinner

This is a throw-it-together recipe I made up. I lightened the orginal by using lean ground beef and low fat dairy products. It's one of our favorites!
35 Minutes to Prepare and Cook


1/2 lb. 96% Lean Ground Beef
1 pkg. Taco Seasoning
7 Corn Tortillas
1 sm jar Chunky Salsa
1 sm can Green Chiles
1 can Black Beans
1 sm can Sliced Black Olives
1 pkg Low-Fat Shredded Mexican Cheese
1 T (per serving) Reduced Fat Sour Cream
1/6 (per serving) cup Chopped Tomatoes
1 T (per serving) Chopped Green Onions


Preheat oven to 350 degrees.

Brown ground beef in a skillet over medium heat. After meat is browned, add the taco seasoning, follow the instructions on the taco seasoning packet and prepare as directed. Add the beans and mix well.

Cover the bottom of an 8 inch square baking dish with 3.5 corn tortillas (tearing them makes it easier to cover the bottom of the pan). Add 1/2 a cup of the salsa spread on the tortillas, half of the meat mixture, 1/2 the green chiles, half the olives, and 1 cup of the shredded cheese. Repeat with the rest of the tortillas and other ingredients. Top with 1 cup of cheese.

Bake for about 20 minutes or until the cheese in bubbly. Cut the casserole into 6 equal-sized pieces. Note: The low-fat cheese may crust on the top, but the sides should start to bubble.

Variations: You can lower the fat even further or make this recipe vegetarian by taking out the meat and adding different kinds of beans and/or meatless crumbles.

Servings Per Recipe: 6
Amount Per Serving
Calories: 377.0
Total Fat: 13.2 g
Cholesterol: 69.0 mg
Sodium: 1,326.3 mg
Total Carbs: 32.6 g
Dietary Fiber: 7.6 g
Protein: 31.9 g

Something else, if you want 12 or more servings, you can cook this in a 9" x 13" baking pan instead of the 8" pan and follow all the other directions as above. It makes a skinnier casserole and you can cut more pieces more easily. You'll have to recalculate the nutritional information, but 12 servings with the meat would be about 188 calories. Without the meat, it'd be even less!

CRISEE61 Posts: 1,163
3/15/07 8:15 A

I like to make a lightened veggie pizza. I use reduced fat crescent rolls, flatten them on a cookie sheet and baked. Top using fat free cream cheese (no one can tell), mix with about half a packet of dry ranch mix and a few TBSPs of fat free sour cream (to thin it out a little), spread on the baked rolls. Add tons of carrots, broccoli, caulifour, tomatoes, whatever veggies you love and top with just a touch of cheese. Just make sure there is more veggies than anything else and you have a decent appetizer!

O2BSKINEE Posts: 589
3/14/07 3:43 P

Potluck Potato Casserole
From Cooking Light

The crunchy topping on this side-dish casserole gives way to a cheesy interior, resulting in a comfort food winner. A bonus with this dish is that you can make the casserole ahead--assemble and refrigerate it until time to bake. Sprinkle the cornflakes over the casserole just before baking.

1 1/2 cups fat-free sour cream
1 1/4 cups (5 ounces) finely shredded reduced-fat sharp cheddar cheese
1/2 cup fat-free, less-sodium chicken broth
2 tablespoons minced fresh onion
5 teaspoons butter, melted
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/8 teaspoon ground red pepper
1 (30-ounce) package frozen hash browns, thawed (such as Ore-Ida)
1 (10.75-ounce) can reduced-fat cream of chicken soup (such as Campbell's Healthy Request)
Cooking spray
1 cup coarsely crushed cornflakes
2 tablespoons chopped fresh parsley

Preheat oven to 350°.
Combine first 10 ingredients in a large bowl; spread evenly into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle cornflakes over potato mixture.

Bake at 350° for 1 hour or until bubbly. Sprinkle with fresh parsley.

Yield: 10 servings

CALORIES 194(30% from fat); FAT 6.4g (sat 3.7g,mono 1.8g,poly 0.4g); PROTEIN 7.9g; CHOLESTEROL 21mg; CALCIUM 166mg; SODIUM 283mg; FIBER 1.5g; IRON 1.5mg; CARBOHYDRATE 27.1g

O2BSKINEE Posts: 589
3/14/07 3:36 P

You could always do the vegetable tray. Or how about a healthy dip - you could do a low fat spinach dip w/some red fat triscuits. You could do 2% cheese & red fat crackers. A fruit tray with a fruit dip. There's a few healthy choices there!

WENDYMARIE37 SparkPoints: (0)
Fitness Minutes: (245)
Posts: 661
3/14/07 10:07 A

Something in the Crockpot might work. That way, you don't need to add fat and it'll stay safely warm. I'm sure if you searched crockpot it would come up with lots of ideas.

HOKMAH Posts: 1,705
3/14/07 9:45 A

I just discovered a new recipe last night that I am in love with. Take about two cups of cooked couscous, half a cup of diced canned tomatos (the ones with basil),a quarter cup of pine nuts, two tablespoons grated parmesan, and a teaspoon of capers.

JONES82 SparkPoints: (0)
Fitness Minutes: (0)
Posts: 28
3/14/07 8:21 A

Hey guys - I'm hoping you could help me think of something healthy to make for an upcoming pot luck at my job. One of our workers is leaving and so we are having a lunch to wish her well. Over the past year she has been very focused on dieting and exercising and has managed to loose 70lbs!!! (She's the one who told me about SP). She's mentioned that she would rather there be healthy choices there but I'm somewhat out of ideas.

I imagine people will bring salad and fruit bowls, do you guys have any other suggestions? emoticon

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