Home Potluck
Katie BandurskiUpdated: Jan. 05, 2022
No one will even notice these diabetic-friendly potluck recipes are healthy—they'll be too busy grabbing a second helping!
Cheesy Cauliflower Breadsticks
Get Recipe
These grain-free “breadsticks” are made with cauliflower instead of flour. Serve with your favorite marinara sauce.—Nick Iverson, Milwaukee, Wisconsin
Go to Recipe
I came up with this recipe when I was preparing for a large party and wanted a healthy Tex-Mex chicken to serve in tortilla chip cups. You can make this party dish ahead of time to free yourself for time-sensitive dishes. Serve it in tortilla cups or any other savory, crispy cup you like. Enjoy the leftovers over salad greens or wrapped up in tender tortillas for burritos. —Lori Terry, Chicago, Illinois
Texas Beef Barbecue
Go to Recipe
A boneless beef roast simmers for hours in a slightly sweet sauce before it’s shredded and tucked into rolls to make hearty sandwiches. This is a family favorite! —Jennifer Bauer, Lansing, Michigan
Sicilian Potato Salad
Go to Recipe
Fresh basil is the star of this mayo-free, Italian-inspired take on potato salad. —Sue Falk, Warren, Michigan
Roasted Beetroot and Garlic Hummus
Go to Recipe
This tasty beetroot hummus is the prettiest pink snack I’ve ever seen. The healthy recipe is handy to make in large batches and keep in the fridge for lunches and snacks throughout the week. —Elizabeth Worndl, Toronto, Ontario
Layered Fresh Fruit Salad
Go to Recipe
People always pass on compliments when I take this salad to covered-dish suppers. It's nice on a hot day...with a winter meal...or as a dessert! We live on a small farm where my garden gives me lots of possibilities for fresh food. —Page Alexander, Baldwin City, Kansas
Makeover Meatless Lasagna
Go to Recipe
If you have never tried tofu before, go for it with this recipe. The tofu blends in with all the other ingredients, adding protein without the fat and calories of ground beef. —Mary Lou Moeller, Wooster, Ohio
Healthy Potato Salad
Go to Recipe
This healthy potato salad is crunchy-delicious with a brilliant zesty dressing. —Brittany Allyn, Mesa, Arizona
Cranberry Roasted Squash
Go to Recipe
I created this recipe one day when I wanted a warm, fragrant side dish. The aroma of the cranberries and squash cooking in the oven is just as heavenly as the flavor itself. —Jamillah Almutawakil, Superior, Colorado
Blue-Ribbon Herb Rolls
Go to Recipe
These rolls have been a favorite of ours for nearly 25 years. I even baked them in an old wood stove when we lived on a farm. I developed the recipe using several techniques I learned while studying the art of bread making. The recipe won a blue ribbon at our county fair. —Mary Ann Evans, Tarpon Springs, Florida
Curried Chicken Meatball Wraps
Go to Recipe
My strategy to get picky kids to eat healthy: Letting everyone assemble their dinner at the table. We love these easy meatball wraps, topped with crunchy veggies and peanuts, sweet raisins, and a creamy dollop of yogurt. —Jennifer Beckman, Falls Church, Virginia
Southwest Egg Rolls
Go to Recipe
Moderately crispy with a rich and creamy filling, these semi-spicy appetizers taste like they’ve been fried. —Danielle Booth, Minneapolis, Minnesota
Firehouse Chili
Go to Recipe
As one of the cooks at the firehouse, I used to prepare meals for 10 men. This firehouse chili recipe was among their favorites. —Richard Clements, San Dimas, California
Slow-Roasted Root Vegetables
Go to Recipe
When she was a little girl growing up in Italy, my Aunt Virginia learned to make a dish called “Noodles and Nuts.” I tried the topping on carrots and parsnips instead of noodles and haven't looked back. —Terri Collins, Pittsburgh, Pennsylvania
Watermelon Tomato Salad
Go to Recipe
Watermelon and tomatoes may seem an unlikely pair, but they team up to make a winning combination in this eye-catching salad. —Matthew Denton, Seattle, Washington
Honey-Oat Pan Rolls
Go to Recipe
These tender rolls are relatively quick to make. Whole wheat flour and oats make them nutritious, too.—Arlene Butler, Ogden, Utah
Garden Bounty Panzanella Salad
Go to Recipe
My sister gave me fresh tomatoes and basil, so I made a bread salad known as Panzanella. The longer it sits, the more the bread soaks up the seasonings. —Jannine Fisk, Malden, Massachusetts
Really Good Snack Mix
Go to Recipe
I grew tired of my family picking through a snack mix for their favorite ingredients and leaving the rest. So I experimented using only their most-loved mix-ins and came up with this recipe. Now there's never any left! —Lori Genske, Waldo, Wisconsin
Strawberry Salsa
Go to Recipe
This deliciously different salsa is versatile, fresh-tasting and colorful. People are surprised to see a salsa made with strawberries, but it's excellent over grilled chicken and pork or as a dip with corn chips. —Jean Giroux, Belchertown, Massachusetts
Skinny Quinoa Veggie Dip
Go to Recipe
Don’t let the name fool you. This good-for-you recipe may appeal to an athlete in training, but it has plenty of flavor to satisfy everyone. We use crunchy cucumber slices for dippers. —Jennifer Gizzi, Green Bay, Wisconsin
Fall Vegetable Sloppy Joes
Go to Recipe
I make this dish in the fall and sneak grated vegetables into the sloppy joe mixture, which is especially good for children who don’t like to eat their vegetables! Just walk away and let the slow cooker do all the work. Top the filling with a little shredded cheese before serving. —Nancy Heishman, Las Vegas, Nevada
Minty Watermelon-Cucumber Salad
Go to Recipe
Capturing the fantastic flavors of summer, this refreshing, beautiful watermelon-cucumber salad will be the talk of any picnic or potluck. —Roblynn Hunnisett, Guelph, Ontario
Fresh Fruit Salsa with Cinnamon Chips
Go to Recipe
Lime and basil really brighten the flavors in this colorful salsa. It's best when scooped up on a homemade cinnamon chip. —Navalee Hylton, Lauderhill, Florida
Cucumber Shell Salad
Go to Recipe
Ranch dressing is the mild coating for this pleasant pasta salad alive with the fresh flavors of crunchy cucumber, onion and green peas. Someone always seems to want the recipe! —Paula Ishii, Ralston, Nebraska
Hazelnut Almond Biscotti
Go to Recipe
Pour a cup of coffee and indulge! Crisp, crunchy biscotti cookies are perfect for dunking. Hazelnuts and almonds make my favorite version even better. —Johnna Johnson, Scottsdale, Arizona
Herb-Vinaigrette Potato Salad
Go to Recipe
This is a great way to celebrate early produce from the garden. To add some more crunch, sprinkle with croutons. —Debra Keil, Owasso, Oklahoma
Fresh Fruit Bowl
Go to Recipe
The glorious colors of the fruit make this a festive salad. Slightly sweet and chilled, it makes a nice accompaniment to a grilled entree. —Marlon Kirst, Troy, Michigan
Avocado Endive Cups with Salsa
Go to Recipe
I jazz up guacamole by serving it atop endive leaves. Add a brilliant red pepper salsa, and you’ve got a standout appetizer. —Gilda Lester, Millsboro, Delaware
Roasted Red Pepper Tapenade
Go to Recipe
When entertaining, I often rely on my pepper tapenade recipe because it takes only 15 minutes to whip up and pop in the fridge. Sometimes I swap out the almonds for walnuts or pecans. —Donna Magliaro, Denville, New Jersey
Baked Pot Stickers with Dipping Sauce
Go to Recipe
Twisting these wonton wrappers like little candies makes them fuss-free, and the dipping sauce is packed with sweet heat. —Taylor Marsh, Algona, Iowa
Sweet Pea Pesto
Go to Recipe
I made a healthier spin on pea pesto by subbing in vegetable broth for some of the oil and going easy on the cheese. For use on pasta, add more broth for a saucelike consistency. —Amber Massey, Argyle, Texas
Caprese Salad Kabobs
Go to Recipe
Trade in the usual veggie platter for these fun kabobs. In addition to preparing these for get-togethers, I often make these as snacks for my family. And because assembly is so easy, the kids often ask to help. —Christine Mitchell, Glendora, California
Sweet Potato Carrot Crisp
Go to Recipe
Sweet potatoes take a different twist in this whipped side dish that pairs them with carrots. Subtly sweet, it has just a hint of garlic, while the nut and crumb topping adds a fun crunch to any holiday meal. —Diane Molberg, Calgary, Alberta
Black-Eyed Pea Tomato Salad
Go to Recipe
Spending time in the kitchen with my late aunt was so much fun because she was an amazing cook and teacher. This black-eyed pea salad was one of her specialties. It is easy to make and is a nice alternative to pasta or potato salad. Add cooked cubed chicken breast to make it a meal on its own. —Patricia Ness, La Mesa, California
Slow-Cooked Beef Burritos with Green Chiles
Go to Recipe
I created this recipe years ago, and it has become such a favorite that the wonderful aroma of it cooking makes my family instantly happy. It is hearty, flavorful and easy to prepare, and it uses the long, slow-cooking method that truly defines comfort food. —Sally Pahler, Palisade, Colorado
Pear Waldorf Pitas
Go to Recipe
Here's a guaranteed table brightener for a shower, luncheon or party. Just stand back and watch these sandwiches vanish. For an eye-catching presentation, I tuck each one into a colorful folded napkin. —Roxann Parker, Dover, Delaware
Carrot Cookie Bites
Go to Recipe
This recipe is a longtime family favorite. The cookies are soft and delicious, and the aroma while baking is absolutely irresistible! I'm always being asked for the recipe. —Jeanie Petrik, Greensburg, Kentucky
Go to Recipe
I alter my sister's recipe by adding a finely chopped jalapeno pepper for a little heat. This tasty dip can be made ahead of time and refrigerated until serving. —Pat Roberts, Thornton, Ontario
Lentil Sloppy Joes
Go to Recipe
When I experimented with making more vegetarian-friendly recipes, this was one of my biggest hits—we still eat it weekly! My preschooler will always eat every bite of these tangy lentil joes. —Christina Rock, Covington, Washington
Four-Tomato Salsa
Go to Recipe
The variety of tomatoes, onions and peppers makes this chunky salsa so good. Whenever I try to take a batch to a get-together, it's hard to keep my family from finishing it off first! It's a super snack with tortilla chips or as a relish with meat. —Connie Siese, Wayne, Michigan
Pork Satay
Go to Recipe
Cilantro layers on the freshness, while the sesame oil and Thai chili sauce add Asian flavors that pair perfectly with peanut butter. —Taste of Home Test Kitchen
Makeover Deviled Eggs
Go to Recipe
This updated version of a classic appetizer uses only half the egg yolks of the original recipe and calls for soft bread crumbs to help firm up the filling. We replaced the mayo with fat-free mayonnaise and reduced-fat sour cream. —Taste of Home Test Kitchen
Lime-Chipotle Carnitas Tostadas
Go to Recipe
Here's a terrific recipe for your next weeknight dinner. Set out various toppings and garnishes so your family members can customize their own tostadas with the lime-kissed shredded pork. —Jan Valdez, Chicago, Illinois
Go to Recipe
Lasagna gets fresh flavor and color when you make it with roasted butternut squash, portobello mushrooms, basil and spinach. We feast on this. —Edward and Danielle Walker, Traverse City, Michigan
Sliced Tomato Salad
Go to Recipe
I got this recipe from my grandmother. It's a perfect platter to serve with burgers or hot sandwiches. —Kendal Tangedal, Plentywood, Montana
Holiday Rice Salad
Go to Recipe
It's nice to prepare a cold salad like this when entertaining because it can be made ahead and doesn't take up valuable oven space. —Debra Walter, Huntington Woods, Michigan
Layered Garden Bean Salad
Go to Recipe
For easy entertaining, cover and refrigerate the salad a few hours before guests arrive so you don't have to bother with last-minute assembly. Turn it into a light lunch by adding sliced rotisserie chicken, salmon or tuna. —Melissa Wharton, Cincinnati, Ohio
Honey-Squash Dinner Rolls
Go to Recipe
Puffy dinner rolls take on rich color when you add squash to the dough. Any squash variety works—I've even used cooked carrots. —Marcia Whitney, Gainesville, Florida
Go to Recipe
I wanted to up my veggie game, so I smothered Brussels sprouts with garlic and goat cheese. It's really a side dish, but I love to eat it for lunch! —Brenda Williams, Santa Maria, California
Zucchini Panzanella Salad
Go to Recipe
I learned how to make panzanella from my friend's grandmother. Once I discovered how to make the perfect vinaigrette, it became a dish I crave during the summer. It's also a great way to use day-old bread and your garden's bounty of zucchini. —Felicity Wolf, Kansas City, Missouri
Originally Published: July 18, 2019
Katie Bandurski
As Senior Shopping Editor, Katie connects Taste of Home readers with the best gifts, deals and home products on the market. An avid foodie and a holiday enthusiast, Katie is an expert at cultivating meaningful moments.When she’s out of the office, you’ll find her exploring Wisconsin, trying out new vegetarian recipes and watching Christmas movies.