Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in bowl, combine first five ingredients; press lightly into a greased 13" x 9" x 2" baking pan. bake at 350 for 25-30 minutes or until golden brown, stirring every 10 minutes to form coarse crumbs. cool. divide crumb mixture in half; press half into same baking pan. in mixing bowl, beat pudding mixes and milk; fold in whippped topping. spoon over crust. top with remaining crumb mixture. cover and refrigerate overnight. garnish with strawberries, if desired.

Target recipe: in nonstick skillet, cook sesame seeds, stirring, over medium heat for 2 minutes or until slightly golden. stir in half of the butter until melted. stir in coconut, chili powder, turmeric and salt; cook, stirring, for 1 minute or until coconut turns deep golden. (coconut mixture can be stored in airtight container at room temperature for up to 24 hours.) in large pot of boiling salted water, cook beans for 3 minutes; drain well. (beans can be prepared to this point, chilled under cold water, drained and refrigerated in towel-lined airtight container for up to 24 hours.) in nonstick skillet, melt remaining butter over medium heat; cook beans for about 3 minutes or until tender-crisp. toss with coconut topping.