Cranberry-apple juice (1 gallon)
46 oz can of pineapple juice
6 oz lemonade or orange juice concentrate
Can of pineapple rings or tidbits
Lemon-lime soda (like 7Up or Sprite)
1 lb of perch fillets (or haddock)
Boneless sirloin tip roast (about 4 lbs)
2 envelopes of Italian salad dressing mix
Jar of mild pepper rings
18 hoagie buns
[Also needed: pepper, oil]
Lunch: Hoagie and a few slice of cantaloupe
Dinner: Perch, roasted zucchini with sea salt, pepper, and olive oil, rice, and a glass of juice
Italian Beef Hoagies
(This recipe is huge, so I recommend freezing half of it right away and then either thawing it out when you are finished eating the first half or saving it for another week when you find yourself short on food or money. Also note that this is a slow cooker recipe so it will take about 9 hours)
Place a 4 lb boneless sirloin tip roast that has been cut in half in a slow cooker. Combine 2 envelopes of Italian salad dressing mix and 2 cups of water and pour over meat. Cover and cook on low for 8 hours.
Remove meat and shred with a fork. This is the point where you should freeze half if you are going to. Freeze half the buns as well. Return the half you are not freezing to the slow cooker. Add half a 16 oz jar of mild pepper rings (don’t drain it) and heat through. Spoon 1/2 cup of meat mixture on a hoagie bun.
Pour 1 1/2 cups of lemon-lime soda in a shallow bowl. Add 1 lb of perch fillets and let stand for 15 minutes. Combine 2 cups of pancake mix and 1/4 tsp of pepper in another shallow bowl. Remove fish from soda and coat with pancake mix.
Heat 1/4 inch of oil in a large skillet over medium-high heat. Fry fish for 2-3 minutes on each side. Drain on paper towels.
Fill half your glass with cranberry-apple juice. Pour in pineapple juice until the glass is 3/4 full. Stir in a Tbsp of lemonade or orange juice concentrate. Garnish with a pineapple ring, a couple cranberries, and a couple mint leaves. Play with the juice proportions to suit your taste.