Week 19

Shopping List:

Pineapple juice

Orange juice

Ginger ale

Navel orange

Lime juice

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

3 grapefruits

Bread

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.

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