Berries & Cream Salad

• 1 box (3.4 oz) instant vanilla pudding mix
• 32 oz. container vanilla Greek yogurt
• 8 oz. container Cool Whip (thawed)
• 2 12-oz bags frozen berries*

1. In a large bowl, combine the pudding mix and the Greek yogurt, stirring until well mixed.
   
2. Fold Cool Whip into the mixture.
   
3. Lastly, fold in the berries.  I had set mine out for about 10 minutes before making the salad, but you can put them in frozen and they will thaw very quickly so you can serve the salad right after mixing.
   

Slow Cooker Pork Roast

Servings: 8

Ingredients

• 1 3-4 pound pork loin roast
• 1 packet onion soup mix
• 2 cups low sodium chicken stock
• 1 packet pork gravy mix

Instructions

1. Place pork loin, onion soup mix and chicken stock into a slow cooker. Place on low for 8-10 hours.
2. Once pork is cooked, and tender remove from slow cooker and use 2 forks to shred pork.
3. Whisk together 1 cup of juices from the slow cooker and packet of gravy mix. Add to a small sauce and a bring to a boil. Cook for 1-2 minutes until it starts to thicken.
4. Serve shredded pork with gravy.

3-Cheese and Herb Garlic Bread

Ingredients

·       4 tablespoons unsalted butter, room temperature

·       2 cloves garlic, smashed and chopped

·       2 tablespoons grated Asiago cheese

·       2 tablespoons grated Parmesan cheese

·       2 tablespoons grated Romano cheese

·       2 tablespoons chopped parsley

·       1 large baguette, cut into 1 1/2-inch slices on a bias

Directions

1905 Salad

Ingredients

Salad

·       1/2 head iceberg lettuce, shredded

·       2 ripe tomatoes, cut in eighths

·       2 stalks celery, sliced

·       1/2 cup Swiss cheese, cut in julienne strips

·       1/2 cup ham, cut in julienne strips (or turkey or shrimp)

·       1/4 cup green Spanish olives, pitted

Salad Dressing

·       4 cloves garlic, minced

·       1 teaspoon oregano

·       1 teaspoon Worcestershire sauce

·       1/2 cup extra-virgin Spanish olive oil

·       1/8 cup white wine vinegar

·       2 teaspoons lemon juice

·       Salt and pepper, to taste

·       2 teaspoons grated Romano

Directions

Cheesecake Factory Copycat Louisiana Chicken Pasta

INGREDIENTS:

CAJUN CREAM SAUCE

• 1 teaspoon red pepper flakes
• 1 teaspoon cajun seasoning
• 1/2 teaspoon Kosher salt
• 1/4 teaspoon ground black pepper
• 2 cups heavy cream
• 1 cup chicken stock
• 1 tablespoon cornstarch
• 1 cup Parmesan Cheese, shredded

CRISPY PARMESAN CHICKEN