Serving Size: 6

Lala Lemon Chicken

Ingredients

  • 1 stick of Margarine, divided
  • 1 cup LALA® Crema Mexicana (Mexican Style Sour Cream)
  • 2 Lemons, juiced
  • 2 Garlic cloves, chopped
  • ⅓ of an Onion, chopped
  • 3 boneless Chicken breasts, sliced in half
  • 2 tbsp. finely chopped Parsley, divided
  • 3 tbsp. Olive Oil
  • Salt and Pepper to taste

Directions

Sauce: Heat oil in a pan and add garlic and onion until golden brown. Add half the parsley and lemon juice. As soon as it begins to boil, add LALA® Crema Mexicana and remove from heat.

Pour the mixture into a blender, mix and return to pan until it begins to boil. Add 3 tablespoons of margarine and mix well. Remove from heat and set aside.

Chicken: Spread remaining margarine on the chicken breasts and season with salt and pepper. Place them on a baking sheet and bake at 480°F until thoroughly cooked and golden brown.

When the sauce is ready, pour it over the chicken breasts, add remaining parsley and serve.

Lala Yogurt Pie

Ingredients

  • 12 oz. Peach LALA® Yogurt Blended,
  • any flavor 1 small box of sugar free Gelatin desert mix (same flavor as your yogurt)
  • 8 oz. fat free Whipped Cream
  • ¼ cup of water Reduced fat Graham Cracker Crust

Directions

Start by boiling water for your Jell-O mix, following the gelatin packaging instructions up to the point where the gelatin is dissolved.

Whisk in your Peach LALA® Blended Yogurt, then fold in Whipped Cream. Once all ingredients are blended, pour mixture into graham cracker crust. Cover pie with a cover or plastic wrap and place in refrigerator overnight.

The next day, cut a cool yummy slice for yourself and enjoy!

IDEA: Try mixing up your flavors, like a Peach LALA® Blended Yogurt with strawberry gelatin.

Lala Twice Baked Potato

Ingredients

  • 6 large baking Potatoes
  • 4 tbsp. LALA® Crema Mexicana (Mexican Style Sour Cream)
  • 3 to 4 tbsp. of Milk or Half-and-Half
  • ¼ cup Butter, room temperature
  • 2 tablespoons fresh chopped Chives

Directions

Heat oven to 425°F. First scrub potatoes and pat dry. Pierce top of potatoes with a fork and bake for about 50 minutes, or until potatoes ​are tender.

After they’ve cooled a bit, remove a thin slice from the top of each potato and scoop out most of the potato into a bowl, leaving shells intact.

In a bowl, combine the potato with LALA® Crema Mexicana, 3 tablespoons milk, and butter; beat until well blended. Add more milk or half-and-half if needed. Add in salt and pepper to taste then spoon the mixture into the potato skins. Sprinkle with the chives.

Cover and refrigerate until the next day or bake at 375°F for about 10 to 15 minutes, or until lightly browned.

If the potatoes have been refrigerated, bake at 375°F for 20 to 25 minutes, until hot and lightly browned.