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Suggestions for low-carb potluck main dishes?

Nicole Aug 2, 2006 11:43 PM

Going to a potluck where one person is diabetic. He doesn't have to avoid carbs altogether, but he can't eat heavy carbs...which rules out lasagna, my potluck staple. Any suggestions for low-carb, portable, potluck-friendly dishes that aren't too expensive to make?

  1. p
    pamd Aug 3, 2006 09:13 PM

    you could do a layered type salad in a trifle dish they always look nice too. a BLT salad is great

    1. jen kalb Aug 3, 2006 08:58 PM

      chicken. a whole bunch of legs or thighs is economical and easy to curry or bake in the oven. The diabetics at my church (half the place seem to be diabetics) all attack the chicken first.

      Ive been making a Guyanian recipe with the chicken marinated and baked in a mixture of black soy, 5-spice, malt vinegar, a couple big spoons of black peppercorns ground up with a bunch of garlic cloves, tomato catsup and lemon juice. It is baked under foil, then uncovered at the end to brown and concentrate the sauce. It is very spicy and popular with my crowd tho some people would feel the need of rice on the side.

      A simpler bake with garlic,herbs, white wine/lemon andd pepper would be more middle of the road.

      fish of course is also a popular option - sides of salmon are not expensive these days at places like costco and there are lots of potential preparation methods.

      1. celeste Aug 3, 2006 04:35 PM

        I just made the Black Bean Quinoa Salad last night that was touted in the post about quinoa suggestions. It's fresh, crunchy, great tasting, and very low carb - the quinoa is probably only about 10% of the volume in the end.

        1. f
          Feed Me Aug 3, 2006 04:14 AM

          Green bean and chicken salad

          Lasagna using grilled squash, eggplant and/or zucchini to replace the pasta

          Cauliflower, broccoli, (<--inexpensive veg) red pepper (optional)salad with dill, lemon juice, red wine vinegar, olive oil S&P

          1. s
            scott123 Aug 3, 2006 03:03 AM


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              piccola Aug 3, 2006 01:44 AM

              I'd go for either spinach squares (you know, the old spinach-cheese-egg mix baked and sliced) or a frittata cut into squares.

              Or, to follow-up on Val's idea, you could make a lasagna replacing the noodles with grilled eggplant. That way, you'd eliminate the flour in the bechamel.

              3 Replies
              1. re: piccola
                rabaja Aug 3, 2006 04:46 PM

                that eggplant "lasagna" sounds so good, I may have to make it this week! Any tips you can offer are appreciated. Do I have to do anything to the eggplant? Its been so long since I made such a dish, I'm a little clueless. Cook the sauce ahead of time and layer everything, right?

                1. re: rabaja
                  Jeda Aug 3, 2006 08:42 PM

                  You would need to cook the eggplant slices before layering the lasagne. You could grill them, or broil, or bake, or saute. I've done this with zucchini, too (for zucchini, i just salt and drain, layer raw slices).

                2. re: piccola
                  Ida Red Aug 3, 2006 05:18 PM

                  I like the vegi lasagna idea too, but make it more like a torta using various vegetables sliced long and thin. If you have a madoline, carrots are especially attractive sliced thin lengthways and then blanched. Do this with zuchini and eggplant (grilled?) too and layer it all.
                  An entire eggplant dish might still be too carb heavy, I'm not sure though.

                3. v
                  Val Aug 3, 2006 12:44 AM

                  How about Moussaka--eggplant, bechamel, ground lamb? Of course, not everyone loves eggplant, but I surely do! I'm not sure where eggplant is on the carb-counter, to be honest with you.

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