Looking for something that is remotely healthy, guys will eat it and it can

M

marilynfl

Moderator
be reheated (if necessary) in a microwave.

I just got a gander at the signup list for our Christmas potluck luncheon next week: picture a monochromatic image of brown, white or cheese.

Seriously. There wasn't a single green item on the list. Not a salad, not a vegetable (other than my sweet potato pie, masquerading as a dessert) not a healthy calorie disguised as otherwise.

Boss Man provides the meat (4Rivers barbeque...best brisket I've EVER had)...while the rest of us (23 others) sign up to bring sides and desserts (or pay $10).

I baked the pie last night so I'm willing to make something else reasonably priced and fitting the criteria listed above. There are only 5 girls here...the rest of the guys like their carbs in Mac 'n Cheese or potato format. Basically, if you can add bacon to it, it will get eaten.

 
How about coleslaw! This Surprise Coleslaw is a bit retro but

goes great with bbq, it's easy and inexpensive to make, doesn't need to be heated, makes a ton, and everyone likes it. In your case I'd take the ingredients to work then add the dressing maybe 30 minutes before the potluck -- that way the cabbage won't get soggy.
Also check out Traca's version and adaptations below.

Surprise Coleslaw

1/2 medium cabbage, shredded (2mm Cuisinart disk)
3 to 4 green onions, chopped
2 tbsp sesame seeds, toasted*
1/2 cup slivered almonds, toasted*
1 pkg Top Ramen noodles, or any brand (chicken is best), uncooked and crushed

Toss salad and then add enough dressing to moisten well. Note: You may not need to add all of the dressing.

Dressing:
1 pkg flavoring mix from Ramen noodles (chicken flavor is best)
2 tbsp sugar
1 tsp seasoning salt
1/2 tsp pepper
1/2 cup oil (I like Canola)
3 tbsp cider vinegar

To toast almonds and sesame seeds: in 350 degree oven on cookie sheet or in dry skillet on stove. Watch closely so they don’t burn.
Optional: can also add chunks of cooked chicken breast

********************************************
Traca said: I have a version I like a lot... This is a modified version of the Surprise Coleslaw recipe that's been around the swap for ages (Pat drew my attention to the original--thanks Pat!)

I usually make up a big batch of dressing (4-8 times this). The salad keeps really well for days.
Here's my version:

Dressing:
1 pkg flavoring mix from chicken Ramen noodles
2 tbsp sugar
1 tsp seasoning salt (I like McCormicks Season All seasoned salt)
1/2 tsp pepper
2 tbsp dark sesame oil (quality matters here. I use Yeo's Pure Sesame Oil found at Asian Markets – every other kind I've used pales in comparison)
3 tbsp apple cider

Whisk all the ingredients together. For a variation, I sometimes add 2-3 tbsp orange juice (I like Dole's pineapple/orange/banana)

Salad:
1/2 medium green cabbage, shredded
1/4 medium purple cabbage, shredded
3-4 green onions, chopped fine
2 heads of broccoli, separated into bite sized pieces
3-4 carrots, shredded
add cooked turkey or chicken

Garnish:
2 tbsp sesame seeds, toasted
1/2 cup slivered almonds, toasted (I usually skip the almonds. The salad is already really crunchy and the almonds are often the most expensive part of the salad)
1 pkg Top Ramen noodles, uncooked and crushed (I have tried ramen from the Asian market and find Top Ramen noodles have a better consistency, especially after you add the dressing)

Variations: I also will often add red peppers & tomatoes. If I add orange juice to the dressing, I also add orange segments.

 
Here's cheezz's version

which doesn't use the ramen seasoning packet

Jane in LA (cheezz): this is my all-time favorite cabbage recipe:

Cabbage Salad (aka Chinese Coleslaw)

1/2 head cabbage, shredded
2 green onions, sliced
Juice of 1/4 lemon
1 pkg. Nissin brand Ramen noodles, crumbled & toasted
3 tbl. EACH sesame seeds and slivered almonds, toasted

Dressing:
2 tbl. sugar
1/4 cup oil
1 tsp. salt
1/2 tsp. pepper
3 tbl. rice vinegar
2 tsp. sesame oil
dash of soy sauce

Combine salad ingredients in large bowl. Put dressing ingredients in a jar and shake to blend. Mix salad and dressing together just before serving.

Jane’s note: It's still fabulous the next day... and the next (if it lasts that long)

 
And another.... have made this Killer Coleslaw many times

over the years.

Killer Coleslaw

Combine:
1/3 cup vinegar (I use rice vinegar)
1/2 scant cup vegetable oil (don't use olive oil)
3/4 scant cup sugar
2 tbsp soy sauce

Place on cookie sheet and brown under broiler:
1 pkg. Instant ramen noodles, broken up (discard seasoning pkt or reserve for other use)
1/3 to 1/2 cup slivered almonds
optional: 2 to 3 tbsp sesame seeds

Thinly slice one whole Napa cabbage and 5 green onions. Place cabbage and green onions in a large bowl and toss with some of the dressing - serve immediately -- also not bad leftover (unlike some salads). Note: Just add a few tbsp of dressing at a time and toss well to distribute -- it's amazing how little dressing is needed and the remainder stores well in the refrigerator until next time. Variation: also good with little chunks of cooked chicken breast tossed in.

 
This Broccoli Salad with Feta, Olive-Oil-Fried Almonds & Currants is delish

Broccoli Salad with Feta, Olive-Oil-Fried Almonds & Currants

1 lb. broccoli
1-1/2 tablespoons dried currants
1 medium clove garlic
Kosher salt
2 Tbs. red-wine vinegar
Pinch cayenne
5 Tbs. extra-virgin olive oil
1/2 cup blanched, slivered almonds
3 oz. feta (preferably French), crumbled (about 3/4 cup)
1/3 cup roughly chopped fresh cilantro (optional)

Tip: You can substitute Marcona almonds for the slivered almonds; since they are already fried in olive oil, you can skip that step.

Bring a large pot of generously salted water to a boil over high heat.

Meanwhile, tear off any broccoli leaves and trim the bottoms of the stems. Cut the florets just above where they join the large stem, and then cut each floret lengthwise in half or in quarters through its stem (but not the buds). The top of each floret should be about the size of a quarter. Using a vegetable peeler or paring knife, peel the tough outer skin from the large stem, removing as little flesh as possible. Cut the stem into baton-shaped pieces about 1/4 inch wide and 2 inches long.

Boil the florets and stem pieces until they’re tender (pierce with a paring knife or taste a piece) but still offer a bit of resistance, about 3 min. Drain the broccoli, spread it on a baking sheet in an even layer, and set aside to cool—it will continue to cook as it cools.

Put the currants in a small bowl, add enough hot water to cover, and let sit until softened, about 10 min. Meanwhile, using a mortar and pestle or the flat side of a chef’s knife, mash the garlic to a paste with a pinch of salt. Transfer the garlic to a small bowl and add the vinegar and cayenne. Let sit for about 10 minutes.

Warm 1 Tbs. of the oil in a small sauté pan over medium heat. Add the slivered almonds and fry, stirring frequently, until golden brown, 2 to 3 min. Transfer to a plate lined with paper towels and season with salt.

Drain the currants. Whisk the remaining 4 Tbs. oil into the vinegar mixture. Just before serving, combine the broccoli, currants, feta, and half of the almonds in a large bowl. Drizzle with the vinaigrette and toss gently to combine. Taste and season with a pinch more salt if necessary. Transfer to a serving platter and sprinkle with the remaining almonds and the cilantro, if using.

http://www.finecooking.com/recipes/broccoli_salad_feta_almonds_currants.aspx

 
If it's bbq and no one has it, do the coleslaw--can't have bbq without it. I also serve

green beans with onions with bbq--the wide pole beans that are also called It
alian green beans. you can get them frozen and they are delicious. For a bbq lunch we had for DGD's first b'day I got sweet potato salad from our chef here--it is spectacular. Sweet potatoes, bacon, onion, celery and very very lightly dressed with mayo.
Even the broccoli salad with the craisins, etc. would be good.

 
The layered broccoli salad you make the night before

and pour the Ranch dressing over is always delish. It has bacon, raisins or cranberries, red onion, and sunflower seeds. It is one of my favorites.

 
We love the Costco kale salad in the bag----even Bill loves it and he doesn't usually do kale at all

unless it's cooked to death with lots of ham broth. I know Costco isn't close by, but it really is a great and different salad. oh, and easy. and keeps well overnight. winner.

 
speaking of work pot-lucks: I signed up to bring mostoccioli. I wish I had a nickle for every

time someone has asked me what is mostocoki, or mostocoli, or just what is that. How is it no one knows what this is. I even said it was like baked ziti and got, what is zipi. no, ziti. oh, what is that.

 
Well, here's another nickel. I guess because I was born and

raised in Arizona or maybe pasta's were one of the things my father didn't like so mom never made any? I learned a lot after moving to the east coast but that's one I have never heard of. I'm going to go google it now....

 
yep -- same for orecchiette (which I actually just bought more today).

A gal standing next to me in the pasta aisle asked me "what IS that 'orkeet' pasta and what do you do with it?".

 
Here is my fav--cole slaw with a cooked dressing (no mayo). Broccoli Cole Slaw w/ dried fruit

BROCCOLI SLAW WITH DRIED CRANBERRIES from
CHRISTMAS WITH SOUTHERN LIVING 2004

Note from Caryn: When I serve this dish at
times other than Christmas, I substitute
dried cherries for the dried cranberries.

1/2 cup apple cider vinegar
3/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon mustard seeds
3 Tablespoons vegetable oil
1 (12- or 16-ounce) package broccoli slaw
mix (I use 2 bags.)
2 Gala apples, unpeeled, cored & chopped
1 cup dried cranberries

Combine first 4 ingredients in a small
saucepan. Bring to a boil; boil 1 minute or
until sugar dissolves. Remove from heat and
cool; whisk in oil. Combine slaw mix,
apples, and cranberries in a large bowl.
Pour vinaigrette over broccoli slaw and toss
well. Cover and chill. (I stir a few times
during chilling to keep the ingredients well
mixed with the vinaigrette.) Serve with a
slotted spoon. Yield: 8 cups for the
original recipe with 1 bag of broccoli slaw

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=16936

 
In the midwest, almost every wedding reception buffet has mostoccioli, roast beef, chicken, and

Kraut and sausage. Melting pot cuisine.

 
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