2014 Potluck Recipes

Thank you to everyone who attended our first annual potluck last month! It was a great success with delicious dishes and SOF family camaraderie. We can’t wait to do it again! Here are few recipes from the event. Enjoy!


Even this little guy came!
Even this little guy came!





Healthy Bean Soup with KaleBean Kale Soup

This soup was hearty and filling.

A must try made my member Stephanie Hogle.

Follow the link HERE for the recipe.


Mexican Lasagna


  • 6-8 flour tortillasMexican Lasagna
  • 2 eggs, beaten
  • 2 jars salsa or picante sauce
  • 2 chicken breasts, shredded
  • 1 can black beans, drained & rinsed
  • 1 can corn, drained & rinsed
  • 1 bag shredded cheese

Grease a casserole dish. Put a thin later of salsa on the bottom of your casserole dish. Dip your tortillas, one at a time, in the beaten egg and make a layer on top of the salsa. You may have to rip the tortillas to fit your pan. I use about two tortillas per layer. Then layer on the chicken, cheese, salsa, another layer of tortilla, black beans, corn, more cheese, salsa and top with a layer of tortilla with salsa and cheese.
Bake covered at 350° for about 30 min, then bake uncovered for about 10 more minutes. The tortillas will puff up before you take it out of the oven. Let it sit for 10-15 minutes before cutting. Serve with sour cream, guacamole, cilantro…whatever you like.

Chicken Stew

  • 2 chicken breasts with bone
  • 2-4 cups chicken broth or stock
  • Bunch of carrots
  • 5 stalks of celeryChicken Stew
  • 1 yellow onion
  • 2 leeks
  • 1 cup of frozen peas
  • Non BMO corn starch
  • celery salt
  • pepper
  • 1-2 cups brown rice


Remove skin from chicken. Place in slow cooker with a cup to two cups of broth. Add salt and pepper. Cover and cook on high for 3-4 hours or until chicken is tender. Saute carrots, celery, onions and leeks until el dente. Cook brown rice as directed on package. Heath the frozen peas. Remove chicken and let cool. Remove chicken from bone and tear in pieces. Strain the broth and pour in pot and add some of the uncooked chicken broth. Thicken the broth with corn starch mixed with some of the uncooked broth. Add all ingredients together in pot. Heat and serve.

Honey Balsamic Pulled Pork 


  • 4lb Pork shoulder (I used 2pkgs of pork tenderloin from Meijer)
  • 1 large onion
  • 1/4 cup dijon mustardpulled pork
  • 2/3 cup honey
  • 1/2 cup balsamic vinegar
  • 1/2 cup apple cider vinegar
  • 16oz tomato sauce
  • 4 bay leaves
  • 1-2 Tbs oregano
  • 2 tsp salt, 2tsp pepper
  • juice of 1 lemon
  • olive oil or coconut oil for pan


  1. Cute the pork into 2″ wide slices.
  2. Season well with salt, pepper and oregano.
  3. Heat a skillet with oil and sear the meat on all sides.
  4. Transfer the meat into a crock pot once browned on all sides.
  5. While meat is going, quarter the onion. Set aside. Combine mustard, honey, balsamic and apple cider vinegar, tomato sauce. Set aside.
  6. Once meat is done add onion to pay, cook until mostly translucent, add to crock pot.
  7. Turn off heat for pan, add sauce mixture to deglaze the meat bits, then transfer it all into the crock pot and add the lemon juice.
  8. Cook covered on low heat for 6-9 hours.
  9. When nearly finished, remove the pork meat from the pot with a slotted spoon and shred the pork.
  10. Add pork back into crock pot and cook on low for another hour.


– This recipe makes a lot, leftovers for a family of 5. Decrease by half if using one package of pork tenderloin. Also can double agin for potluck, with leftovers.

-I prefer without garlic, can be added when sauteing the onion. The Dijon mustard can be skipped if you don’t have it on hand.

-Serve inside a baked sweet potato, stuffed into a grilled pepper halves, over greens topping for nachos, etc.

Chili Rellenos CasseroleChili Rellenos Casserole

This recipe was a hit and can be found on the Cooking Light website here.

Bluebird’s Cherry Chicken Salad 

This recipe comes the Bluebird Restaurant & Tavern in Leland, MI that is over 80 years old.


  • 2 cups chicken meat, cubed
  • 1 cup celery, diced
  • 3 green onions, thinly sliced
  • 1/3cup slivered almonds
  • 1/3 cup Michigan dried cherries, coarsely chopped
  • 1/4 cup fresh parsley, minced

Halved green seedless grapes (optional)chicken salad


  • 1 cup mayonnaise or salad dressing
  • 2 tsp. Bech’s Great Lakes Dijon mustard
  • 1/4 tsp. white pepper
  • 3 drops almond extract
  • 1/4 tsp. season salt, optional
  • 1/4 tsp. sugar

To prepare salad, combine all ingredients. Refrigerate while preparing dressing. To prepare dressing mix all ingredients, sugar and/or salt can be eliminated  and low fat mayonnaise can be used, if desired. Toss refrigerated ingredients with half of the dressing. Add more dressing and mix to your desired taste. Serve on lettuce with fruit or as a sandwich.

Fruit Trifle


  • fruit trifleFruit- whatever you like!
  • 3.5oz pkg instant vanilla pudding mix
  • 2 cups cold milk (to prepare pudding)
  • 8oz container of cool whip
  • 1 tsp almond extract
  • 1 angel food cake torn into pieces


Prepare pudding with the milk as directed on package. Let sit for ten minutes until thickened. Fold whipped topping and almond extract into pudding. In bowl layer 1/3 cake, 1/3 fruit, and 1/3 pudding. Repeat layers twice.


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