There are some ideas in this thread: SBD Holiday Main Dishes (various phases)
And my old standbys have become deviled eggs and crudites.
At Thanksgiving, we went to my mom's but I wanted to make sure I could have a whole meal, so I volunteered to bring an appetizer, two side dishes, and two desserts. I made a smoked salmon spread on reduced fat triscuits and baby pumpernickel that everybody tore into - It's cream cheese based, but I used neufchatel, and it only called for 4 oz and made a bunch.
Cold Salmon Spread
2 T butter
1/2 cup sliced shallots
1 medium carrot, peeled and sliced
3/4 lb red salmon steak
1 T chicken stock
1/2 lb smoked salmon diced
4 oz cream cheese
1 t lemon zest
1 t dijon mustard
1/8 tsp black pepper
Melt butter in a skillet and saute vegetables 5 minutes. Place salmon steak over vegetables and drizzle with chicken stock. Cover and cook 10 minutes over low heat until fish flakes easily. Remove skin and bones from fish. Blend fish and vegetables in blender or food processor until smooth Add remaining ingredients and blend until smoked salmon is finely chopped but not smooth. Cover with plastic wrap and refrigerate until serving. Makes 3 cups.
I've made this appetizer too, and it's really yummy:
Rachel Ray's Antipachos
Cut one package of whole wheat pitas into 6 wedges each. Place wedges onto cookie sheets (this will take 2 sheets). Spray with olive oil spray and sprinkle with garlic powder and oregano. Bake in 350 - 400 degree oven until crispy and starting to brown. While baking, drain well one jar kalamata olives, one jar roasted red pepper strips, and one can artichoke hearts (or can use frozen, thawed and drained). Cut veggies/olives into bite-sized chunks and scatter over pitas. Top with shredded low-fat provolone or other Italian cheese. Put under broiler or in hot oven to heat and melt cheese.
This amount will make two cookie sheets and should yield 8 appetizer sized servings.
This would be nice for a company breakfast:
Line pie plate with basil leaves or spinach. Saute about 3 small zucchini, cut into matchsticks, in olive oil, until very soft. Mix ½ tsp cornstarch in a little milk. Add 4 eggs and milk to total 1 ½ cups, 1/s cup grated parmesan, oregano, mint. Pour ½ mixture over leaves. Add zucchini and rest of egg mixture. Bake.
Haven't tried this one yet, but I'm intrigued:
South Beach Eggnog
Provided by: The South Beach Diet - Online
"Phase 2 and 3 dieters will enjoy this delicious version of eggnog for all of the winter holiday occasions." Original recipe yield: 2 servings.
3/4 cup egg substitute
1 tablespoon artificial sweetener
1 tablespoon vanilla
1 (12 fluid ounce) can evaporated skim milk
1 1/2 cups fat-free half-and-half
1/2 tablespoon brandy extract