Food Restrictions: 20 Minutes

• 1 C. Pourable LALA^® Crema
• 3 C chopped fresh strawberries
• 1 can sweetened condensed milk (14 oz.)
• ¼ tsp. vanilla extract

Add all ingredients to a blender and puree until smooth.

Pour into popsicle molds of choice and freeze at least 4 hours before serving.

• ¾ C Pourable LALA^® Crema
• 1 ½ C LALA^® UHT Whole Milk
• 12 oz package bucatini or linguini
• 6 tbsp butter, divided
• 1 lb raw extra-large shrimp, peeled and deveined (26-30 size)
• 1 can (14 oz.) quartered artichoke hearts, drained
• 4 cloves garlic, chopped
• 2 tbsp flour
• 1 tsp salt
• ½ tsp pepper
• Zest of 1 lemon
• 2 tbsp lemon juice
• 3 tbsp chopped fresh parsley
• Grated parmesan cheese, to serve

Cook the pasta according to package directions, then drain and set aside.

In a large skillet over medium-high heat, melt 2 tbsp of the butter. Add the shrimp and artichokes and stir to coat. Continue to cook, stirring occasionally, until the shrimp are just opaque, but not rubbery. Set the shrimp and artichokes aside as you make the sauce.

In a large dutch oven or saucepan, melt the remaining 4 tbsp butter over medium heat.

Add the chopped garlic and cook until fragrant and softened, 1-2 minutes.

Sprinkle the flour into the pot and stir to combine. Let cook for 1 minute.

Whisk in the milk and Pourable LALA^® Crema. Continue to cook, whisking often, until the sauce simmers and begins to thicken.

Stir in the salt, pepper, lemon zest, lemon juice, and fresh parsley.

Taste and adjust seasoning.

Add the pasta, shrimp, and artichokes to the hot sauce. Toss to coat everything with sauce.

Serve immediately with fresh grated parmesan to taste.

• 1 lb Chicken breast, diced
• 1 medium Onion, chopped
• 1 tablespoon Vegetable Oil
• 8 (8 inch) Flour Tortillas, softened
• 1 1⁄2 cups grated Monterey Jack or Mexican Blend Cheese, divided
• 1⁄4 cup Butter
• 1⁄4 cup Flour
• 1 (15 ounce) can Chicken broth
• 1 cup LALA® Crema Mexicana (Mexican Style Sour Cream)
• 1 (4 ounce) can chopped Green Chilies

Start out by pre-heating your oven to 400°F. Lightly spray 9×13” baking dish with non-stick cooking spray. In another pan, cook chicken and onion together in oil over medium-high heat until chicken is just done.

Divide the cooked chicken between 8 tortillas. Add 1 1/2 tablespoons cheese to each tortilla. Roll the enchiladas and place seam-side down in baking dish.

Melt butter in a medium saucepan. Stir in flour to make a roux; stir and cook until bubbly. Gradually whisk in chicken broth then bring to a boil, stirring frequently. Remove from heat. Stir in LALA® Crema Mexicana and green chiles then pour sauce over enchiladas.

Top with remaining 3/4 cup of cheese and bake at 400°F for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.