Potlucks are an ideal grub plan, that include a slew of dishes everyone is individually good at preparing. These delicious potluck ideas for work, will have coworkers praising your toothsome dish right down to the last bite.
Potlucks are an age-old tradition, where people prepare a host of dishes that are enough to last for a good number of guests. It’s sort of how buffets work, the only difference being that cooks continuously refresh empty dishes. While buffets have an unlimited spread of food, potlucks aren’t as grand. It is usually done between neighbors, families, or friends, who unanimously agree to who brings what.
Workplace potlucks are super fun – you get to dig into a number of scrumptious dishes all at once. If you’re lucky to be surrounded by ethnically diversified coworkers, you’ve got a feast awaiting! Once everyone agrees on what to bring – main course, appetizers, and dessert – the hard part is deciding what to prepare. Opting for a dish that is simple to make yet tastes sensational, is convenient. Because you’ll be saving a lot of time, by making a big batch of something that won’t have your energy levels zapped.
Simple and Healthy Potluck Recipes
Chocolate Chip Cookie Bites
Why Make This?
Because these cookies will prove to be great munchies for the potluck, and are ridiculously easy to make at home. For anyone who’s counting calories, these cookies have wholesome ingredients that have been swapped with high-calorie ones. The scale won’t tip dramatically, for the cookies will give you a healthy dose of goodness, and still taste good. Serving Size: 42
What You’ll Need
- ½ cup canola margarine (or low-fat margarine)
- ¾ cup sugar granules
- ¼ teaspoon of salt
- 3 whole eggs (for eggless cookies, use a teaspoon of baking soda instead)
- ¾ cup dark chocolate chips
- 1 teaspoon of banana/vanilla essence (optional)
- 2 cups whole wheat flour
- Cookie cutter
- Rolling pin
- Nonstick baking tray
- Butter paper
- Glass bowl
- Airtight containers
Directions
Preheat the oven to 375°F before you begin preparing the cookie dough. In a large glass bowl, combine together the butter and sugar, using an electric mixer to attain a smooth mass. Add the eggs, salt, dark chocolate chips, and banana essence, continuously beating the mixture. Then slowly sift the whole wheat flour into the mix, making sure no lumps form. Scrape the sides of the bowl with a spoon and then using your hands, fold the dough.
Once you have a sizable dough ball, break it up into smaller parts before spreading it out atop your kitchen counter, using a rolling pin. Make sure to leave at least half an inch of thickness when flattening the dough. Using the cookie cutter, create shapes by pressing it down over the dough, carefully separating them. Place these on the baking tray lined with butter paper, and slide it into the oven; let it bake for 9 minutes. Once the timer goes off, leave the cookies in the open to cool for about 5 minutes before storing them in the airtight containers.
Light, Airy Stuffed Croissants
Why Make This?
What You’ll Need
- 1 cup non-fat milk
- Yeast (50g)
- 1 whole egg (to brush croissants with)
- 13 tablespoons of softened low-fat margarine
- 1 cup strawberry filling
- 2 tablespoons of powdered sugar
- 4 cups whole wheat flour
- ½ cup melted dark chocolate
- Nonstick baking tray
- Pastry brush
- Measuring cup
- Cheesecloth/dishcloth
- Glass bowl
- Rolling pin
Directions
Warm the milk until it is lukewarm but not piping hot. Combine the low-fat margarine with the milk in the glass bowl, using an electric mixer. Add the yeast, mixing gently before adding the salt and sugar after about 10 seconds. Let the electric mixer continue mixing this on medium speed. Sift into this ½ a cup of flour at a time, until you use it all up. Wait for the dough to pull away from the sides without sticking. Continue stirring for about 3 minutes more. Then, shower some flour over the stiff dough, covering the bowl with cheesecloth right after – let the yeast do its business for about 40 minutes. Put it in a warm place to help the dough rise a little faster.
Sprinkle some flour over the kitchen counter before placing your dough on it. Separate the dough into equal parts before spreading it out with a rolling pin. Cut broad triangular sections into the dough, gently place the strawberry filling each surface. Once you add the filling, gently roll the triangular cutout, wide side first. Preheat the oven to 250°C (450°F). Grease the baking tray with margarine before placing the croissants on it. Using the pastry brush, coat each one with the egg wash before slipping the tray into the oven; let it bake for 7 minutes. Once it’s done, cover it with the dishcloth and let it cool at room temperature before storing them.
Tofu-licious Barbecued Skewers with Sauce
Why Make This?
Because if you’re a vegan, or know someone who is, then this will prove to be just as mouthwatering as meaty alternatives. Swap tofu for cottage cheese or low-fat/reduced-fat mozzarella (for vegetarians). Tofu is highly nourishing and contains zero traces of fat. It also trumps lean meat for its higher protein content. Serving: Approx. 15 skewers
What You’ll Need
- Two slabs of tofu
- A packet of wooden skewers
- Barbecue grill (open flame will do if you don’t have one)
- Stock of vegetables (your choice)
- Seasoning (salt, pepper, and paprika)
- Airtight containers
Directions
Cut the vegetables up into medium-sized chunks, including the tofu. Skewer the center of the vegetables and tofu. Place it over the grill or open flame, making sure to turn it every few seconds. Sprinkle the salt, pepper, and paprika evenly over the top of the skewers. Once it reaches a nice semi-charred look, leave it in the open for a few minutes to cool down, before storing them in the airtight containers.
Garlic Sauce
Blitz 8 large cloves of garlic, Greek yogurt (200gms), 3 tablespoons of lemon juice, ½ a cup of cooked/canned sweet corn kernels, and 3 tablespoons of cilantro, in a blender. Add salt to taste.
Tomato Sauce
To make tomato sauce, combine 2 medium-sized packs of organic tomato puree, with 4 cloves of garlic, 4 tablespoons of extra virgin olive oil, 2 whole green chillies, and 1 large white onion, in a blender – transfer the mix to a shallow pan and let it simmer on a low flame for 10 minutes, with the lid on. Add salt to taste.
Flavorful Caesar Salad with a Twist
Why Make This?
Because this recipe contains all the right ingredients, sans bad fats and high-calorie additions. Vegans can use tofu instead of chicken. How about switching chicken for turkey or shrimp? Experiment with other meats to add pleasant flavor explosions, that will leave coworkers reaching for seconds. Serving: 7 palm-sized portions
What You’ll Need
- 2 lettuce heads (leaves chopped)
- 1 medium-sized bowl of julienned carrots
- ¼ cup extra virgin olive oil
- ½ cup crumbled feta cheese
- 1 bundle of chives
- 1 sprig of parsley
- 1 celery stock
- 2 sprigs of dill
- ½ a teaspoon of powdered cinnamon
- 2 large tomatoes (diced)
- 3 large cucumbers
- 1 teaspoon of powdered white pepper
- 2 large peppers (red and yellow)
- 1 cup sliced mushrooms
- 3 tablespoons of chili oil
- 4 tablespoons of non-fat salad dressing
- ½ cup of shaved low-fat Parmesan
- 3 grilled breast pieces (shredded)
- 1 cup of lightly fried bacon bits
- 2 large glass bowls
- Cling wrap
Directions
Slice and dice all the ingredients into bite-sized chunks, dunking them into the bowl as you’re done with each kind. After the ingredients have been combined, finely chop up the herbs and shower over the vegetables. Using salad spoons or clean hands, gather the ingredients within the bowl and toss them about for 10 seconds.
Add the powders, feta cheese, shaved Parmesan, bacon bits, and shredded chicken next, tossing the bowl’s contents again for an additional 10 seconds. Lastly, add the oils and salad dressing, pouring both in a circular motion over the bowl. Prepare two bowls of the salad, covering them with the cling wrap. Leave it in the refrigerator overnight if you make it the previous evening.
Not Your Ordinary Fried Chicken and Fries
Why Make This?
Because fried chicken with fries is a killer combination – in a good way. While coworkers may not find the alternatives to French fries appealing, you can nonetheless experiment with one. Deep fry a batch of frozen French fries, as well as bake a portion of zucchini fries. Trust me, they’re absolutely heavenly. Be sure to go with the skinless variety of chicken – preferably breast pieces. Serving: 2
What You’ll Need
- 2 skinless breast pieces
- 2 tablespoons of lemon juice
- ½ a teaspoon of powdered black pepper
- 2 sprigs of thyme
- ½ cup chopped chives
- 2 tablespoons of low-fat margarine
- 1 teaspoon of salt
- 2 whole eggs
- 1 cup panko or bread crumbs (panko absorbs lesser oil and is way crunchier)
- 2 crushed garlic cloves
- 2 tablespoons of extra virgin olive oil
- 1 Ziploc bag
- Glass bowl
Directions
Coalesce all the ingredients (chopped), eggs, lemon juice, and powders in the glass bowl, except the margarine and panko. Beat the ingredients together thoroughly and leave aside. For the chicken breasts, first pound them down to size, and then score the meat to help it saturate as much as flavor as possible. Gently dip each breast piece into the egg mix, shake it gently to remove the excess. Bury the breast pieces in the panko, and then back into the egg mix, and again in the panko. Place both pieces in the Ziploc bag and leave it overnight in the refrigerator (not freezer).
Let the chicken breasts thaw for 20 minutes before placing them in a shallow nonstick pan; keep it on a medium flame (wait for a minute before adding anything to it). Drop the margarine in – add a teaspoon of extra virgin olive oil to avoid the margarine from getting burnt. Gently place the breast pieces in the shallow pan and keep it covered for 5 minutes. Open it, flip the pieces, and bathe the top with some of the margarine sauce, before replacing the lid. Do not open it at all for another 5 minutes. Place it in the oven for an additional 5 minutes at 250°F. Let it rest for 5 minutes at room temperature, pouring the remains of the pan over the baked chicken breasts.
French Fries
Deep fry two bags of frozen fries in a wok. Wait for them to turn golden-brown before transferring the batch to a tray lined with kitchen roll, to soak up the excess oil. Repeat this for the rest. Store the fries in airtight containers after they cool down at room temperature.
Zucchini Fries
Combine 4 large egg whites with 1 tablespoon of garlic powder, 1 and a ½ teaspoons of salt, 1 teaspoon of powdered black pepper, and 1 teaspoon of paprika. Slice the zucchinis into the same size as ordinary French fries. Mix 1/3 cup of breadcrumbs with 3 tablespoons of grated Parmesan cheese in a Ziploc bag; shake it vigorously. Dip the zucchini sticks into the bowl of egg mix, then drop each one into the Ziploc bag before giving it a good shake. Place the coated zucchini sticks on a baking tray layered with cooking spray. Lightly coat the sticks with the cooking spray as well. Pop it into the oven at 425°F for 20 minutes, or until the zucchini sticks turn crispy-brown.
These potluck recipe ideas for work are better prepared on the same day, to help retain moisture, texture, and flavor. Use fresh produce and good quality ingredients to bring out the best of each dish.
