Potluck dishes - help!

[UMTerp]

Hello folks!

I am having some success on WW and want it to continue! My family will be attending a potluck dinner almost every Friday evening this summer for the swim team. I need some ideas of things I could bring for me to eat so that I can keep on track. Should I bring a separate meal for me or bring something low-cal/low-fat to share? Suggestions? Recipes?

TIA!

UMTerp

 

[swim-mom]

ahhh - swim meets....I know about them all too well

I say bring a cold dish - salad with grilled chicken and get a big bottle of dressing from the whole club. This way you have food and its easy too

 

[ohMom]

i'd take a dish of something i could eat as a meal and share, then if there are other healthy options you can feel ok having it too

pasta salad -- whole wheat pasta with peppers, tomoates, cubed low-fat mozz cheese and olives, mix in fat-free itailian dressing. the whole wheat pasta has lots of protein and fiber

try some of the newer gourmet type salads too -- strawberries, walnuts and mixed greens with light poppyseed; mandarin oranges and pecans with a vinagrette, etc.

 

[UMTerp]

Thank you so much for your ideas!

UMTerp

 

[tiggerlover]

I agree with ohMom, I would bring a dish that I could eat and then if there are other healthy choices there it would be a bonus. If not, at least there is something you can eat to tide you over until you got home.

What plan are you following, flex or core? Knowing this will help give some suggestions that would work for your plan.

 

[tiggerlover]

If you are on flex:

Chili

1 pound uncooked lean ground beef (with 7% fat)
4 clove garlic clove(s)
1 1/2 tsp chili powder
29 oz Contadina Tomato Sauce
15 oz Progresso Red Kidney Beans
1 cup onion(s)
1 serving Durkee Bay Leaves

Instructions

Cover ground beef in adobo seasoning and cook in pan with onion and garlic. Add remaining ingredients and simmer. 1 cup = 1 serving. If you like a spicier chili add more chili powder. 4 POINTS per serving.

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Praline Pumpkin Bars

1 sprays cooking spray
15 oz canned pumpkin
12 oz fat-free evaporated milk
1/4 cup fat-free egg substitute
1/2 Tbsp sugar
4 tsp pumpkin pie spice
18 1/4 oz unprepared white cake mix, 1 package
1/2 cup pecan halves, chopped
1/4 cup reduced-calorie margarine, melted
Instructions
Preheat oven to 350°F. Coat bottom and sides of a 13 x 9 x 2-inch baking pan with cooking spray.


Stir pumpkin, milk, egg substitute, sugar and pumpkin pie spice together in a medium bowl until smooth; pour into pan. Sprinkle dry cake mix over pumpkin mixture and gently press it into pumpkin mixture to moisten. Sprinkle cake with pecans and then drizzle margarine evenly over top.


Bake, uncovered, until knife inserted in center of cake comes out clean, about 50 to 60 minutes. Cool completely before slicing into 16 pieces. 4 POINTS per serving.

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Cucumber Melon Salad

1 large honeydew melon, chopped (about 4 cups)
1 medium English cucumber, peeled, halved lengthwise and chopped (about 2 cups)
4 medium scallion(s), thinly sliced (about 1/2 cup)
2 Tbsp plain fat-free yogurt
2 Tbsp fresh lemon juice
2 Tbsp spearmint, leaves, chopped
1 tsp table salt

Instructions
Toss all ingredients in a large serving bowl. Serve at once or cover and refrigerate for up to 2 days. Yields about 1 cup per serving. 1 POINT per serving.

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I have some Core recipes, but I do not have them on this computer. But a good standby for potlucks on Core would be a veggie and/or fruit platter or shrimp cocktail.