4 chicken breasts
2 lbs ground beef
3 cans of baked beans
Can of tomato juice
Can of V8 juice
Envelope of chili seasoning
Your favorite leafy greens
Veggie of your choice to add to the greens to make a salad
[Also needed: 2 quarts of cranberry juice from last week, lemon juice, honey, soy sauce]
Lunch: Chili, bread, salad, 1/2 a grapefruit, and a glass of punch
Dinner: Chicken, rice, and greens
Picnic Fruit Punch
Combine 2 quarts of cranberry juice, 3 cups of pineapple juice, 3 cups of orange juice, and 1/4 cup of lemon juice in a large container. Slice naval orange and add to juice. Refrigerate. When you are ready to have a glass, pour 2 parts juice to 1 part ginger ale with some ice and an orange slice. You can play with the portions depending on how sweet/bubbly you like your punch.
Honey-Lime Grilled Chicken
Combine 1/2 cup of honey, 1/3 cup of soy sauce, and 1/4 cup of lime juice in a Ziplock or shallow glass container. Mix well. Add 4 boneless skinless chicken breast halves and turn to coat. Seal or cover and refrigerate for 30-45 minutes.
Drain and discard marinate. Grill chicken, uncovered, over medium heat for 6-7 minutes on each side.
Baked Bean Chili
Cook 2 lbs of ground beef over medium heat in a Dutch oven. Drain. Stir in 3 cans of baked beans, a can of tomato juice, a can of V8 juice, and an envelope of chili seasoning. Bring to a boil. Reduce heat. Simmer, uncovered, for 10 minutes.