VEGGIE-FULL PASTA

Ingredients

  • ½ cup LALA® UHT Whole Milk
  • 4 vine tomatoes
  • 2 carrots
  • 1 zucchini
  • 1 red bell pepper
  • 1 yellow onion
  • 1 head of garlic
  • 1 tsp of dried herbs
  • Salt to taste
  • Pepper to taste
  • Noodles of choice

Directions

Preheat your oven to 400°F.

Chop up your vegetables into large chunks and spread on a lined baking tray.

Drizzle with olive oil and sprinkle with herbs, salt and pepper.

Roast for 40 minutes, until vegetables are tender.

Once the vegetables have cooled a little, place in a blender with the LALA® UHT Whole Milk.

Blend until even and transfer to a sauce pan on medium heat.

Once the sauce is warm, toss in your cooked noodles and gently mix together.

Sprinkle with grated cheese or fresh chopped parsley for an extra boost of flavor!

THE KING’S STRAWBERRY BANANA LALA® YOGURT SMOOTHIE

Ingredients

  • ¼ cup smooth Peanut Butter
  • 1 7oz. Strawberry Banana LALA® Yogurt Smoothie
  • 1 ripe medium Banana, sliced
  • 1 cup fresh Strawberries
  • 1 cup ice
  • 1 teaspoon Chia seeds
    King’s Option:
    Add in 1 cup of slightly softened Vanilla ice cream.

Directions

Let’s rock your blender. First, toss the banana, strawberries, peanut butter and ice in your blender (and ice cream if you’re going for it). Then pour Strawberry Banana LALA® Yogurt Smoothie over the top, and sprinkle in chia seeds.

Blend on high for about 30 seconds or until smooth. Serve and enjoy.

LALA® KALE OF THE WILD YOGURT SMOOTHIE

Ingredients

  • 1 cup of Kale, washed and chopped
  • 1 cup of fresh or frozen Strawberries
  • 1 7oz. bottle of LALA® Wild Strawberry Yogurt Smoothie
  • 1 teaspoon of Lemon or Lime juice
  • 1 cup of ice
  • Add Honey to taste

Directions

Layer these yummy ingredients into your blender: ice, kale, lemon or lime juice, strawberries, LALA® Wild Strawberry Yogurt Smoothie and honey.

Carefully start the blender and mix until you reach the consistency you want. Voila! You have a wild, creamy, nourishing kale smoothie that tastes great. Pour into your favorite to-go tumbler, and enjoy the goodness of kale and yogurt together.

Optional: Sprinkle a pinch of chia seeds on top of each smoothie for garnish and to add an extra dose of protein, healthy fats, fiber and antioxidants.

LALA® LEAN GREEN YOGURT SMOOTHIE

Ingredients

  • 1 medium ripe Banana
  • 3 large handfuls of fresh Spinach (washed)
  • 4 bottles of 7 oz. Piña Colada LALA® Yogurt Smoothie
  • 6 oz. ice cubes or crushed ice
  • 1 cup of fresh or frozen Pineapple
  • Add Honey to taste

Directions

Toss spinach, ice, pineapple, banana and a Piña Colada LALA® Yogurt Smoothie into the blender. Drizzle with honey for an extra sweet kick, and blend until smooth and green.

Pour into 4 glasses and serve to you and 3 of your favorite people.

LALA® PARTY PIÑA COLADA YOGURT SMOOTHIE

Ingredients

  • ¾ cup crushed Pineapple
  • 2 7oz. Piña Colada LALA® Yogurt Smoothie
  • 2 tablespoons Coconut Milk powder (optional)
  • 2 cups crushed ice Maraschino Cherry, for decoration

Directions

Get the Piña Party started! Add crushed pineapple, coconut milk powder (for that extra coconut kick) and Piña Colada LALA® Yogurt Smoothie.

(For the adults-only version, pour in white rum before blending.)

Pulse the ingredients for 30 seconds, and then blend on high for another 30 seconds or until smooth. Pour over the crushed ice, and add a cherry for a pop of color.

LALA® DOUBLE DAREBERRY YOGURT SMOOTHIE

Ingredients

  • 2 cups or two 7oz. bottles of Wild Strawberry LALA® Yogurt Smoothie
  • 1 cup of frozen or fresh Strawberries
  • 1 ½ teaspoons finely grated fresh Ginger
  • ¼ cup salted (or unsalted) Pistachios
  • ½ cup of ice for a frosty texture

Directions

We double dare you to mix things up! Throw pistachios into the blender, and then add ice. Pulse the two for about 30 seconds. Add in strawberries, ginger and a Wild Strawberry LALA® Yogurt Smoothie.

Boom. Now you are ready to blend on high speed for about 30 seconds or until smooth.

LALA® YOGURT SMOOTHIE POPS

Ingredients

  • Tropical Mango LALA® Yogurt Smoothie
  • Popsicle molds

Directions

Pour your Tropical Mango LALA® Yogurt Smoothie into a popsicle mold. (Don’t forget to insert the sticks!)

Then place the mold in your freezer to harden overnight. By tomorrow morning, you’ll have popsicles!

TIP: If you find it difficult to open the popsicle, pour cold water over the outside of the mold to soften the seal. That should make it easier to release the pops from the mold.

LALA® STUFFED ZUCCHINI

Ingredients

  • ½ cup LALA® Crema Mexicana (Mexican Style Sour Cream)
  • 12 Zucchini Squash
  • ½ medium Onion, finely chopped
  • ½ stick Butter
  • 14 oz. (400g) ground meat
  • 2 Garlic cloves
  • 1 tablespoon fresh Thyme, chopped, divided
  • 1 tablespoon Oregano, chopped, divided
  • 1 tablespoon fresh Parsley, chopped, divided
  • Salt and Pepper

Directions

Begin by placing cleaned (peeled or unpeeled) zucchini squash in a large pot of boiling water. Add in salt and a third of your thyme, oregano and parsley. Cook the zucchini until it’s tender but firm, then remove from pot.

Slice the zucchini horizontally, then scoop the pulp from the middle, leaving a canoe-shaped shell. Set aside the pulp to use later.

Add butter to a pan and fry the garlic and the onion until brown. Add meat and the remaining thyme, oregano and parsley and lower the heat. When the meat is cooked thoroughly, mix in with the zucchini pulp and half the LALA® Crema Mexicana.

Use the mixture to fill the hollows in the zucchini. Season the remaining LALA® Crema Mexicana with salt and pepper and drizzle over the stuffed zucchini before serving.

LALA® AZTECA SOUP

Ingredients

  • 1 teaspoon Oil (Vegetable or Olive)
  • 2 Garlic cloves, chopped
  • ¼ Onion, chopped
  • 4 Tomatoes, diced
  • 2 Pasilla Chiles, chopped
  • 5 cups Chicken broth
  • 2 corn Tortillas sliced in squares
  • 3 Epazote leaves, washed
  • Salt and Pepper
    To serve:
  • ½ Chicken breast, fully cooked and shredded
  • 6 Corn Tortillas, julienned and baked
  • ½ cup Panela Cheese, diced small
  • ½ cup LALA® Crema Mexicana (Mexican Style Sour Cream)
  • 1 Avocado, diced
  • 1 tablespoon Pasilla Chile, grilled and sliced

Directions

Start by heating up oil in a pot, then slowly add in garlic, onion, tomato, chopped pasilla chile, chicken broth, tortilla strips and epazote. Turn up the heat slightly to bring the mixture to a boil. Add in salt and pepper to taste.

Once the mixture has come to a boil, remove from heat. Pour the mixture into a blender and blend for about a minute or until the mixture reaches a consistency you like. Return mixture to the pot and cook at low heat until thickened.

When you’re ready to serve, garnish with sliced chicken breast, julienned tortillas, panela cheese, LALA® Crema Mexicana, avocado and grilled pasilla chile.

LALA® APPLE PIE

Ingredients

  • 1 ½ cups LALA® Crema Mexicana (Mexican Style Sour Cream)
  • 4 Apples
  • 1 Egg
  • 2 tablespoons Cinnamon
  • ½ cup Raisins
  • ¾ cup Brown Sugar
  • 2 tablespoons Flour
    Shell:
  • 2 ½ cups Flour
  • 1 Egg
  • 4 tablespoons white Sugar
  • 4oz. Butter or light Margarine

Directions

Shell dough: Mix flour and sugar and add the butter until crumbly. Add one egg and mix into a dough. Roll out the dough with a rolling pin and form two circles. Butter a medium pie pan and place one piece of dough in it, sprinkle lightly with flour and set aside.

TIP: If want to cut down the prep time, you can use pre-made pie crust. Available at the frozen section in grocery stores.

Filling: Slice the apples and mix with LALA® Crema Mexicana, cinnamon, raisins, brown sugar and two tablespoons of flour. Pour the mixture in the pie pan and cover with the remaining dough. Press the perimeter of the pie shell rim and brush with one beaten egg. Bake at 410°F (210°C) for approximately 40 minutes or until thoroughly cooked and golden brown.

To make a sauce to serve over the pie, heat one cup of LALA® Crema Mexicana with a tablespoon of cinnamon, add 1/4 cup of sugar.