2 cans of frozen lemonade concentrate
2 10 oz pkgs of frozen sweetened raspberries (I can never find sweetened ones though. Unsweetened will work and you can add more sugar to the recipe if you need to)
2L club soda
Italian salad dressing (You may have some mix leftover from Week 11. Make your own if that is the case!)
6 bone-in chicken breast halves (NOT skinless)
Spiced apple rings (I had found these during a peruse through the local farmers market for $3. Keep an eye out for them. You can make your own but it does take a couple of weeks. I just ate them as-is so it’s not a must-have for the recipes this week)
Pkg of frozen chopped spinach
8 oz of mozzarella cheese
Tube of refrigerated pizza crust
[Also needed: sugar, soy sauce]
Lunch: Spinach cheese swirls, a kiwi, and a glass of raspberry lemonade
Dinner: Chicken, rice, kale, and apple rings
Spinach Cheese Swirls
Thaw a 10 oz package of frozen chopped spinach and drain. Preheat oven to 400 degrees. Combine spinach, 2 cups of shredded mozzarella cheese, 1 cup of finealy chopped onion, and a minced garlic clove into a bowl and mix well. Roll a 10 oz tube of refrigerated pizza dough into a rectangle on a greased baking sheet. Seal any holes. Spoon filling over crust to within 1 inch of the edge.
Roll-up jelly-roll style, starting with a long side. Seal the ends and place seam side down. Bake for 25-27 minutes. Cut into slices.
Thaw 2 12 oz cans of lemonade concentrate and partially thaw 2 10 oz packages of sweetened raspberries. Combine lemonade, raspberries, and 2-4 Tbsp of sugar in a blender. Cover and process. Strain to remove seeds (I actually didn’t do this because I didn’t have a proper strainer and it was fine – no one had a problem with seeds in their drink). Put in a container. When ready for a glass, pour 1 part raspberry mixtures for every 2 parts club soda and top with ice. (Example: 1/3 cup of raspberry, 2/3 cup of club soda) Mix it well.
Marinated Baked Chicken
Combine 1/2 cup of Italian salad dressing with 1/2 cup of soy sauce in a measuring cup. Pour 3/4 cup into a large Ziplock. Add 6 bone-in chicken breast halves. Seal the bag and turn to coat. Refrigerate for 4-8 hours, turning several times. Refrigerate remaining marinade for basting.
Preheat oven to 350 degrees. Drain chicken. Discard marinade. Place chicken, skin side up, on a rack in a roasting pan. Sprinkle with 1/8 tsp of onion salt and 1/8 tsp of garlic salt. Bake, uncovered, for 45 minutes – 1 hour, brushing occasionally with reserved marinade. Eat with kale and spiced apple rings.