This Sunday evening I'll be going to a potluck dinner and I'm kinda at a loss for what I want to (or can) bring. I of course want to make it IP-Friendly so that at least I can eat it, because I doubt I'll be able to eat anything that anyone else brings. I also want to make it tasty enough that others might actually wanna try it (what non-diet-conscious person would look in a pot, see stirfry veggies, and think, "Oooo I'll have some o' THAT!").

SUGGESTIONS PLEASE!!!!

I haven't tried it yet, but I got this recipe from my coach and it sounds very good! I have modified the instructions based on my experience with similar dishes.

Sesame Chicken Salad:
Serves 4

1 1/2 lb BSCB (boneless, skinless chicken breast) cut into strips
1 glove garlic, minced
2 tbsp mild pepper sauce
2 tbsp olive oil
2/3 lb bean sprouts
1/2 lb watercress
1 sweet yellow pepper-diced
1/2 lb asparagus cut in 1/2 (after removing woody stems)
2 tsp sesame seeds

Dressing:
2 tbsp olive oil
1/4 c white vinegar
2 tbsp soy sauce
1 tbsp lemon juice
1 white onion-finely chopped
2 tsp sweetener
2 tsp sesame seeds

Prep:
Trim fat from chicken. In large bowl mix chicken, garlic and pepper sauce. Let sit
Wisk together all dressing ingredients in smaller bowl.
In another bowl mix bean spouts and watercress
Heat wok or large skillet with oil (when I stir fry I use med-high heat, except when browning meat, then I use med heat). Brown chicken in batches. Turn up head and add yellow pepper and asparagus fry for a few minutes-stir constantly-add chicken back in long enough to heat. Mix with watercress and bean sprouts pour dressing and sprinkle with sesame seeds.


Now what I would do is cook the veggies and chicken and bring it and the dressing in separate containers from the bean sprouts and watercress. Then when you are ready to eat mix everything together. Otherwise things will get soggy. If you need to double the recipe cook it in 2 batches-I stir-frys don't do well if the pan is overly crowded

I know this sounds crazy; but, it is delicious!

Saute chicken tenders (and mushrooms if you like - I do) in EVOO and butter; when browned; take a can of no sugar whipped cream and go around the edge of the fry pan THREE times. Fill the center with Marsala wine. Cover the pan and simmer until the sauce thickens.

Thank you so much! Both sound delicious!

Since when are butter and whipped cream IP friendly?

I read that and thought the same...

If you go to kraftcanada.com and look under healthy living recipes there is a broccoli salad that looks good, I would replace the miricle whip they want you to use with WF bacon ranch dressing. I am thinking of trying it in smaller form of course otherwise I will be eating it for weeks.

Search for these on myrecipes dot com. I have been meaning to try these, but haven't had time. If you do make one, please report back as to whether or not you liked it.

1) Soup: Creamy Zucchini Soup with Mixed Herbs. Substitute leeks for the onions and let others have the bread.

2) Appetizer: Cauliflower "Caviar" with Frizzled Prosciutto. Substitute apple cider vinegar for the sherry vinegar and let the others have the prociutto.

3) Main course: Sauté of Chicken, Leeks, and Mushrooms. Use chicken breast instead of chicken thigh. Sub more chicken stock for the wine. Use olive oil instead of margarine, and take out your portion before adding the evap skim milk.

4) Appetizer. Thai Chicken in Cabbage Leaves. Don't cook the onion. Not sure if fish sauce is allowed for us on IP, but I don't think it would do much damage and there is really no substitute for that flavor.

Wow, cream, butter plus wine lol....might not be too IP friendly

Thanks Pxlkitty4 and 2RIDERROLLERCOAST for your suggestions, AND for telling me how to take it to make it IP-Friendly. That means I don't have to use my brain anymore than I need to. Lol.

Amylew I kind of wondered that too. I thought maybe there was some kind of butter and SF whipped cream that I didn't know about, like from WF or something. Then there are dieters whose coaches say some things are and aren't good, and other coaches will say something a little different.

I'm still new and learning what's ok and not ok on P1.

Is Marsala wine IP-friendly?

I am sure it is obvious that I am not familiar with IP; I assumed it was similar to South Beach Part 1 which is where I got this recipe. The alcohol burns off and leaves a delicious sauce.

I still appreciate your suggestion!! It will be something I'll try after I make it to my goal weight.

IP is, if not THE, than ONE of the strictest diets. It can be so difficult finding recipes to make dinners, let alone a potluck. I'm sure I can find ingredients that I can tweak the recipe a bit and make it IP-compatible.

Thanks for your help!

I have made a egg bake dish before and everyone enjoyed it. There are lots of recipes for crustless quiche type dishes.

I tried this as an app for a potluck. It's pretty.

Marinate thin slices of flank steak with temari, lemon/lime juice, garlic, stevia. Wrap around thick asparagus stalks (maybe cut them in half or shorter for smaller bites). Hold the meat on the stalk with toothpicks. Then grill or broil til the meat is cooked. Garnish with lemon juice and parsley or a chimmichuri sauce.

As a side dish, I sliced red cabbage into thin strips and cooked in low sodium chicken broth with 2 cloves of crushed garlic and salt to taste. Then added a lot of black pepper---makes it SPICY. You can provide a dish of sour cream if non IPers want to kill some of the spice---it is really good!

There are several recipes on the recipe threads for stuffed mushrooms or stuffed peppers that look awesome.