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Pudding Fruit Salad

Ingredients 1 container (4 oz) refrigerated vanilla pudding 1/2 cup Cool Whip frozen whipped topping, thawed 1 cup seedless green grapes, halved 1 cup miniature marshmallows 1 can (11 oz) mandarin orange segments, drained 1 can (8 oz) pineapple tidbits in juice, drained 1 cup fresh strawberries, sliced Buy Ingredients   Powered by Chicory Steps Prevent your screen from going dark while you cook. 1 In medium bowl, mix pudding and whipped topping. 2 Gently stir in grapes, marshmallows, oranges and pineapple. Add strawberries; toss gently to coat. Serve immediately or store in refrigerator up to 8 hours. Expert Tips Top with additional stawberries for each serving as an optional garnish. When serving at parties, to keep the salad cold, place the bowl in a larger bowl filled with ice. Make this a kid-friendly dessert instead of as a salad, taking it from summer to fall by trading in chunks of apple for the berries and butterscotch pudding for the vanilla. This summer-fresh salad is a g...
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Butternut Squash Lasagna

INGREDIENTS Kosher salt 8 oz.  lasagna noodles Extra-virgin olive oil, for drizzling 4 tbsp.  butter 2  cloves garlic, finely chopped 3 tbsp.  all-purpose flour  3 c.  whole milk 3/4 tsp.  freshly chopped thyme Large pinch freshly grated nutmeg 1/2 c.  finely grated Parmesan Freshly ground black pepper 2  (10-oz.) bag frozen spinach, thawed and squeezed dry 1  small butternut squash (about 1 pound), peeled, seeded, and cut into 1/4-inch-thick slices 8 oz.  shredded mozzarella GET INGREDIENTS   Powered by Chicory DIRECTIONS Preheat oven to 375°. In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and drizzle with a bit of olive oil to prevent noodles from sticking together. Meanwhile, in a medium saucepan over medium-high heat, melt butter. Add garlic and cook, stirring, until fragrant, about 1 minute. Add flour and cook, stirring, 1 minute.  Slowly add milk, while w...
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Easy Roasted Veggie Tacos

INGREDIENTS 1  small head  cauliflower , cut into bite-sized florets 1  large  sweet   potato , diced into  ½ -inch cubes 1 tablespoon   olive oil 1 teaspoon s  chili powder 1 teaspoon   ground cumin 1 teaspoon   smoked paprika ½ teaspoon   garlic powder ½ teaspoon   dried oregano ½ teaspoon   Kosher salt 1   lime , juiced 1  14-ounce can  black beans , drained & rinsed chipotle lime cashew crema: ¼ cup  roasted unsalted cashews 1   chipotle pepper  (from a can, in adobo sauce) OR  2 teaspoon s  adobo sauce  (from a can of chipotle peppers in adobo sauce) 1  clove  garlic ½ teaspoon   chili powder ½ teaspoon   smoked paprika ½ teaspoon   ground cumin ¼ teaspoon   Kosher salt ½ cup   water 1   lime , juiced mashed avocado: 1  medium  avocado 1   lime , juiced ½ teaspoon   Kosher salt for taco assembly: charred  ...
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Crock Pot Pork Chops

INGREDIENTS 1/2 cup light brown sugar, packed 1/2 cup ketchup 1/4 cup low sodium soy sauce 1-3 tablespoon red chile paste (I used Gourmet Garden) 1 teaspoon minced garlic 1 teaspoon black pepper 1/2 teaspoon kosher salt 3-5 pounds boneless pork chops (thick cut 1"- 1 1/2") 1/4 cup cornstarch Instructions Add ingredients (except pork chops and corn starch)  in a 6-quart slow cooker.  Stir to combine. Add pork chops. Toss to coat with the sauce. Cook on low 4 hours. After 4 hours, combine equal amounts cornstarch and water in a mason jar. Close the lid, to seal the jar. Shake the living tar out of it, to create a slurry. Add the slurry to the crockpot. Stir and cover, cook 1 more hour.  Check for doneness. If the pork chops need longer let them cook until tender and done. Serve and enjoy! DONNA'S NOTES Add chili paste according to your desired heat level. We used 3 tablespoons as we like a little kick. If you prefer it more mild add less, or omit it altogether. It is fabulo...
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Mushroom Spinach Lasagna

INGREDIENTS 1/2  lb. lasagna noodles (dried or ready-to-bake – see recipe notes!) 3 Tbsp . extra virgin olive oil (you could use butter or ghee if you prefer) 1/2  large yellow onion, diced 4  cloves garlic, minced 1  lb. baby portobello mushrooms, sliced Kosher salt and pepper to taste 1/4 cup  flour 1.75 cup s vegetable stock (you could also use chicken or turkey stock) 1/2 cup  heavy cream 4 cup s fresh spinach 1.5 cup s shredded parmesan cheese, divided 8 oz . fresh mozzarella cheese, thinly sliced or shredded 1/4 cup  chopped parsley for garnish (optional) INSTRUCTIONS GET THE NOODLES READY. If you’re using dried  lasagna noodles , cook them according to package directions in  very salty water  until 5 minutes less than al dente. Drain and set aside. I recommend laying the noodles out in a single layer on a lightly oiled baking sheet as soon as they’re cooked – it keeps them from sticking together so they’re easier to work with late...
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