Garlic Rosemary Turkey and then What to Do With the Leftovers (Dinner for Two Week 25)

Breakfast: Croissant or Danish

Lunch: Leftovers + pomegranate, raspberries, apple, grapes

Dinner: Garlic Rosemary Turkey, Pesto Turkey Penne, Mock Lobster with mac n cheese and coleslaw, Pork Roast, rice or potatoes, tomatoes, squash, black salsify

Flourless Honey-Almond Cake

  1. Take 4 eggs out of the fridge 15 minutes before starting recipe or submerge them in lukewarm (not hot) water for 5 minutes.
  2. Preheat oven to 350°F. Coat a pan with cooking spray. Line the bottom with parchment paper and spray the paper.
  3. Toast 1 1/2 cups of whole almonds. Spread on a baking sheet and bake for 7-9 minutes, stirring once.
  4. Process almonds in a food processor or blender until finely ground.
  5. Separate the eggs with the yolks in one bowl and the whites in another.
  6. Beat egg yolks, 1/2 cup honey, 1 tsp of vanilla, 1/2 tsp of baking soda, and 1/2 tsp of salt in a large mixing bowl with an electric mixer (or use a paddle attachment on a stand mixer) on medium speed until well combined. Add the ground almonds and beat on low until combined.
  7. Beat egg whites in another large bowl with the electric mixer (use clean beaters on a hand-held mixer or the whisk attachment on a stand mixer) on medium speed until very foamy, white and doubled in volume, but not stiff enough to hold peaks, 1 to 2 minutes (depending on the type of mixer). Using a rubber spatula, gently fold the egg whites into the nut mixture until just combined. Scrape the batter into the prepared pan.
  8. Bake the cake about 28 minutes. Let cool in the pan for 10 minutes. Run a knife around the edge of the pan and gently remove the side ring. Let cool completely.
  9. Remove the cake from the pan bottom by gently sliding a large, wide spatula between the cake and the parchment paper. Carefully transfer the cake to a serving platter. To serve, drizzle the top of the cake with 2 Tbsp of honey and sprinkle with 1/4 cup of toasted sliced almonds. (To toast sliced almonds, cook in a dry skillet over medium-low heat, stirring constantly for 2-4 minutes.)

Tomato-Mustard Pork Roast

Cut a 3 lb boneless pork roast in half. Place in a slow cooker. Combine 1 can of tomato sauce, 3/4 cup of soy sauce, 1/2 cup of sugar, and 2 tsp of ground mustard. Pour over roast. Cover and cook on low for 8-9 hours. Remove roast to a serving platter and keep warm. Skim fat from pan juices and thicken for gravy.

Mock Lobster

Cut 1 1/2 – 2 lb of partially thawed cod/haddock fillets into 2″ x 2″ pieces. Place in a skillet. Cover with water. Add 1 1/2 tsp of salt, 1 tsp of seafood seasoning and 1 tsp of paprika. Bring to a boil. Reduce heat. Simmer, uncovered, for 10 minutes. Drain.

Cover with cold water. Add 3 Tbsp of vinegar and bring to a boil. Reduce heat. Simmer, uncovered, for 10 minutes. Drain. Serve with melted butter, seafood sauce, macaroni ‘n’ cheese, and coleslaw.

Garlic Rosemary Turkey

Preheat oven to 325 degrees. Cut 6-8 small slits in the skin of a whole 12 lb turkey. Insert 6-8 whole garlic cloves between skin and meat. Cut two lemons in half and squeeze two halves inside the turkey and leave them inside. Squeeze remaining lemon over outside of turkey. Spray the turkey with nonstick cooking spray. Sprinkle with 2 tsp of dried crushed rosemary and 1 tsp of rubbed sage.

Place on a rack in a roasting pan. Bake, uncovered, for 1 hour. Cover and bake 2 1/2 – 3 1/2 hours. Serve with gravy.

Save 2 cups of cooked turkey for the recipe below.

Pesto Penne

Cook 8 oz of penne pasta according to package directions. Meanwhile, whisk together an envelope of pesto sauce mix, 3/4 cup of milk, and 1/4 cup of olive oil, in a large saucepan. Bring to a boil. Reduce heat. Simmer, uncovered, for 5 minutes.

Add 2 cups of cooked cubed turkey (or chicken). Heat through. Drain pasta. Add to the sauce and toss to coat. Sprinkle with Parmesan cheese.

SHOPPING LIST:

Parmesan cheese

Eggs

Croissants (I like chocolate ones best!)

Danishes (I like apple ones best!)

Coleslaw package and dressing

3 tomatoes (try yellow ones for a change)

2 yellow squashes, depending on the season

6 black salsify

6 apples

Grapes

2 lemons

3-6 pomegranates

Raspberries

3 lb boneless pork roast

2 lb whole turkey

1 1/2 – 2 lbs of fresh or frozen cod or haddock fillets

Can of tomato sauce (8 oz)

Penne pasta (8 oz)

Macaroni ‘n’ cheese (like Kraft Dinner)

Envelope of pesto sauce mix

Envelope of gravy mix

Seafood seasoning

Dried rosemary

Rubbed sage

Whole almonds

Semi-sweet chocolate (4 oz)

Coconut sugar

Dried tart cherries

[Also needed: (whole) milk, olive oil, salt, (salted) butter, vinegar, paprika, honey, vanilla, baking soda, sliced almonds, garlic, soy sauce, sugar, ground mustard, cream of tartar]

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Pasta with Sausage and Tomatoes (Dinner for Two Week 24)

Breakfast: Vegan No-Sugar Oat Drops

Lunch: Cheesy Crab Burritos + grapefruit, pomegranate

Dinner: BBQ Steak Flatbread, Pasta with Sausage and Tomatoes, Broiled Orange Roughy, rice, yellow beets, yellow bell peppers, lettuce

Dessert: Crepes with peaches, raspberries, and icing sugar

Broiled Orange Roughy (or Red Snapper or Haddock)

If frozen, thaw  1 1/2 lbs of orange roughy, red snapper, or haddock fillets. Place fillets in a shallow dish. Sprinkle with 1 tsp of garlic powder. Combine 1/4 cup of melted butter, 1/4 cup of lemon juice, and 1/4 cup of soy sauce. Pour over fish and turn. Marinate for 10 minutes.

Drain and discard marinade. Place fillets on a broiler pan. Broil* 3-4 inches from the heat for 10 minutes, turning once. Sprinkle with paprika.

*Can also be cooked on an outdoor grill for easy kitchen clean up

Cheesy Crab Burritos

Preheat oven to 350 degrees. Combine a package of softened cream cheese and 2 cups of shredded cheddar cheese in a mixing bowl. Stir in a flaked package of imitation crabmeat. Spoon down the centre of 8 flour tortillas. Roll up tightly and place on an ungreased baking sheet. Bake for 20 minutes. Serve with salsa.

Serve with a green lettuce (I recommend lettuce, yellow bell peppers, and yellow beets), rice, and beans.

Crepes

I featured the recipe I use for crepes last week. I made them again this week, but with raspberries, peaches, and icing sugar instead of sliced strawberries.

https://theshortchef.wordpress.com/2014/05/24/pizza-burger-and-fries-dinner-for-two-week-23/

No-Sugar Vegan Oat Drops

Preheat oven to 350 degrees. Line baking sheet with parchment paper.

In a large bowl, combine 1 1/2 cups of regular rolled oats (or whatever type of oats you have on hand), 1/4 cup of almond meal (or another nutmeal of your choice), 1/2 cup of finely chopped mixed nuts and 1 cup of coconut flakes. Stir in 1/2 tsp of allspice and 1 tsp of cinnamon. Add 1 cup of dried fruit/chocolate chips/berries (I usually do 1/3 cup of each but if you truly want no-sugar, skip the chocolate chips). Stir. Make sure the dried fruit do not stick together in big batches.
In another bowl, combine 1/4 cup of canola oil (or oil of your choice), 3 mashed banana and 1 tsp of vanilla extract. Pour wet ingredients over dry ingredients and stir until well combined. 

Take a large cookie cutter and press spoonfuls of the batter into it. Remove cookie cutter.  Or simply form balls with your hands and flatten slightly. Bake for about 20 minutes.

***Applesauce or 2 eggs could be subbed for mashed bananas, if you prefer***

Pasta with Sausage and Tomatoes

Cook and drain a package of your favorite pasta according to box directions. Cook 1 lb of bulk Italian sausage in a skillet over medium heat. Drain. Add 2 cans of diced tomatoes (don’t drain them) and 1 1/2 tsp of chopped fresh basil or 1/2 tsp of dried basil. Simmer, uncovered, for 10 minutes. Serve immediately over pasta.

BBQ Steak Flatbread

Preheat oven to 350 degrees. Grill and cube a small round steak. Place a prebaked Italian flatbread on a pizza pan. Spread with 2/3 cup of honey garlic BBQ sauce. Sprinkle with a chopped red onion, cubed steak, and 2 cups of shredded mozzarella cheese. Bake for 10 minutes.

SHOPPING LIST:

Cream cheese (8 oz)

Cheddar cheese (8 oz)

Mozzarella cheese (8 oz)

Soy milk

Non dairy butter alternative

Eggs

 Prebaked Italian flatbread (14 oz)

8 10″ flour tortillas

3-6 grapefruits

3-6 pomegranates

Raspberries

One other kind of berry

Lemon

2 peaches

Bananas

Red onion

6 yellow beets

3 yellow bell peppers

Lettuce

Fresh or dried basil

Paprika

Round steak (small)

1 lb Italian bulk sausage

Pkg of imitation crabmeat (8 oz)

1 1/2 lb fresh/frozen orange roughy, red snapper, or haddock

2 cans of diced tomatoes (16 oz ea)

Can of your favorite beans

Salsa

Pkg of your favorite pasta (12 oz)

Rice

[Also needed: honey garlic BBQ sauce, rolled oats, coconut flakes, cinnamon, allspice, salt, almond meal, mixed nuts, dried fruit, chocolate chips, vanilla, cornstarch, sugar, poppy seeds, icing sugar, garlic powder, butter, lemon juice, canola oil]

Chocolate Panna Cotta Notta (Dinner for Two Week 17)

Breakfast: Olive Oil Granola, Breakfast Kabobs, Breakfast Treats, Cinnamon bun

Lunch: Black currants, blackberries, blueberries, dried plums

Dinner: Salsa Fish, ginger and garlic rice, zucchini or cauliflower

Dessert: Blueberry Pudding Cake or Chocolate Panna Cotta Notta

Chocolate Panna Cotta Notta

In a saucepan add 2 cups of almond milk and 4 tsp of agar agar powder. Let it sit for 5 minutes to allow agar agar to soften.

In a medium bowl add 1/4 cup of cocoa powder, 1/4 cup of coconut oil, and 1/4 cup of agave nectar. Stir to combine ingredients thoroughly and set aside.

Bring almond milk/agar mix and 1/2 tsp of vanilla extract to a simmer, then reduce and cook for 8 minutes.  Add chocolate mixture and stir to combine for 30 seconds.  Remove from heat.

Pour into 4 ramekins or small glasses.  (Use ramekins if you plan to turn out onto plates.  Use glasses if you intend to serve panna cotta’s in their own containers.)

Refrigerate for at least 2 hours.

To release panna cotta from ramekins – run a knife around edges of panna cotta and place individual ramekin into warm water for approximately 30 seconds.  Put plate on top of ramekin and turn over to release panna cotta from ramekin.

Top with chopped almonds and flaked coconut for extra flair.

*You can also use a vanilla bean, instead of vanilla extract in this recipe.  Split the vanilla bean and scrape the seeds.  Place the pod and seeds in the almond milk and agar agar mixture just before you start to simmer the mixture.  Remove the pods before adding in the chocolate.

Salsa Fish

Preheat oven to 400 degrees. Coat 2 lbs of fish fillets in 1 cup of seasoned bread crumbs. Brown fillets in 1 Tbsp of vegetable oil in a skillet. Arrange in a greased baking dish. Top with 1 1/2 of salsa, 1/2 cup of shredded mozzarella cheese, and 1/2 cup of shredded provolone cheese.

Bake, uncovered, for 7-10 minutes.

Blueberry Pudding Cake

Preheat oven to 350 degrees.
Oil a circular deep ceramic pie or gratin dish.

In a mixer combine 3/4 cup of almond meal, 3/4 cup of gluten-free all-purpose flour, 1/4 tsp of xantham gum, 2 tsp of gluten-free baking powder and 1/4 tsp of salt. Mix on low speed until combined.
Mix 2/3 cup of soymilk (or regular skim), 1/3 cup of agave nectar, and 1/3 cup of egg whites in a smaller bowl. Add to the dry ingredients in the mixer and mix well to form the batter.

Place 2 cups of frozen blueberries on the bottom of the pre-oiled dish. Place the ceramic dish on top of a cookie sheet to catch drips during baking. Pour the batter on top of the berries. Mix 1/4 cup of turbinado sugar with 1 Tbsp of arrowroot. Sprinkle the sugar mixture on top of the batter. Pour the boiling water carefully on top of the whole thing and bake for 55-60 minutes. Let cool before serving.

Notes: 3/4 cup of regular all-purpose flour can be substituted for the gluten-free all-purpose flour mix and xantham gum if you are not on a gluten- or wheat-free diet. 

Refrigerate the leftovers. It’s great cold, especially with coffee!

Cornstarch can be substituted for arrowroot. 

For an extra special touch, make a batch of fresh whipped cream with a little agave nectar and a tsp of hazelnut or almond extract. Yum!

Olive Oil Granola

Preheat oven to 300 degrees.

In a large bowl, combine 3 cups of old-fashioned rolled oats, 1 1/2 cups of raw pistachios, 3/4 cup of pumpkin seeds, 1/2 cup of wheat germ, 1/2 cup of ground flax seed, 1 tsp of salt, 1/2 tsp of cinnamon and 1/2 tsp of cardamom, and mix together. In a small bowl, combine 1/2 cup of extra virgin olive oil, 3/4 cup of pure maple syrup and 1/4 cup of light brown sugar, and whisk until fully combined. Add wet mixture to the oat mixture, and stir to fully coat.

Spread the granola mixture in an even, single layer on rimmed, parchment-lined baking sheets, working in batches if necessary.

Bake on the middle rack of the oven for 30 minutes, stirring every 10 minutes. Stir 1 cup of shredded coconut into the mixture prior to the final 10 minutes of baking.

Remove from the oven and fully cool before serving. Store in an air tight container.

Breakfast Treats

Wrap plain smoked sausage with half a strip of bacon. Secure with a toothpick. Place in a baking dish and sprinkle with brown sugar. Bake at 350 degrees for 1 hour.

Breakfast Kabobs

Cut a package of brown ‘n’ serve sausage links in half. Drain a can of pineapple chunks. Alternatively thread sausages, pineapple chunks, and mushrooms onto metal or soaked bamboo skewers. Brush with 2 Tbsp of melted butter and some maple syrup.

Grill, uncovered, over medium-hot heat, turning and basting with syrup, for 8 minutes. Serve with your favorite egg dish.

SHOPPING LIST:

Whipped cream

4 oz mozzarella cheese

4 oz provolone cheese

Soymilk (or regular skim)

Almond milk (unsweetened)

24 pack of eggs

Cinnamon buns

10 mushrooms

Zucchini

Cauliflower

Garlic

Ginger

Black currants

Blackberries

Pkg of brown ‘n’ serve sausage links

Plain smoked sausage

Bacon

2 lbs fish fillets (walleye, bass, or perch)

2 pkgs frozen blueberries

Can of pineapple chunks (20 oz)

Salsa

Ground flaxseed

Cardamom

Xanthum gum (or regular all-purpose flour)

Arrowroot

Turbinado sugar

Agar agar powder

Agave nectar

Hazelnut or almond extract

Dried plums

Almonds

[Also needed: butter, pure maple syrup, light brown sugar, salt, cinnamon, extra virgin olive oil, shredded/flaked coconut, gluten-free all-purpose flour, baking powder, seasoned bread crumbs, vegetable oil, vanilla extract, cocoa powder, coconut oil]

Fruit Galore! (Dinner for 2 Week 6)

Lunch: Sunshine Salad or Fruit Salad with Maple Cream Fruit Topping; Pear or Date; Roasted Mixed Nuts

Dinner: Turkey Broccoli Hollandaise or Fisherman’s Specialty; Black Salsify or Eggplant; Mock Champagne Punch

Maple Cream Fruit Topping

Combine 1 Tbsp of all-purpose flour, 3/4 cup of maple syrup, and 1 egg in a pot until smooth. Ad 1 Tbsp of butter. Bring to a boil. Boil and stir for 2 minutes. Cover and refrigerate until completely cooled. Whip 1 cup of heavy whipping cream. Fold whipped cream into flour-maple syrup-egg-butter mixture.

Spoon on top of fruit salad or sliced melons.

Fruit Salad Suggestion: Sliced strawberries, bananas, kiwis, cubed honeydew melon, and squeeze a lime on top of everything to keep fruit tasting fresh and to prevent browning in the fridge.

Sunshine Salad

Drain a can of pineapple tidbits and a can of mandarin oranges, but reserve the liquid. Combine a package of instant lemon pudding with reserved fruit juices in a large bowl. Fold in pineapple, oranges, and 1 cup of quartered strawberries. Chill for at least 2 hours. Add a few slices of banana to each serving just before eating.

Turkey Broccoli Hollandaise

Cook and cube two turkey or chicken breasts or use leftover cooked chicken or turkey from a previous dinner. You will need approximately two cups worth.

Preheat oven to 325 degrees. Place 1 inch of water and 1 cup of fresh broccoli florets in a saucepan. Bring to a boil. Reduce heat. Cover and simmer for 5-8 minutes. Meanwhile, prepare a package of stuffing mix and an envelope of hollandaise sauce mix according to package directions.

Spoon stuffing into a greased baking dish. Top with 2 cups of cooked chicken or turkey. Drain broccoli. Arrange over turkey/chicken. Spoon sauce over the top. Sprinkle with a can of french-fried onions. Bake, uncovered, for 25-30 minutes.

Fisherman’s Specialty

Crush 30 crackers into a pie dish or shallow bowl. Beat 2 eggs and a tsp of lemon-pepper seasoning in another shallow bowl. Dip 6 bluegill, crappie, or perch fillets in egg mixture, then coat with cracker crumbs. Sprinkle with another tsp of lemon-pepper seasoning.

Heat 1/4 inch of vegetable oil in a skillet. Fry fillets for 3-4 minutes on each side.

Roasted Mixed Nuts

Preheat oven to 300 degrees. Combine 1 lb of mixed nuts 1/4 cup of maple syrup in a bowl. Mix well. Sprinkle with 2 Tbsp of brown sugar and an envelope of ranch salad dressing mix. Stir gently to coat.

Spread in a greased baking pan. Bake for 20-25 minutes. Cool. Store in an airtight container.

Mock Champagne Punch

Combine equal parts of white grape juice and ginger ale in a punch bowl or individual glasses. Garnish with strawberries and raspberries.

SHOPPING LIST:

Heavy whipping cream

Eggs

Broccoli florets

6 black salsify roots

Eggplant

2 bunches of bananas

2-3 flats of strawberries

2 flats of raspberries

Honeydew melon

Lime

3 kiwis

6 pears

6 dates (If you don’t like to eat them on their own, chop them up and add to green salads)

6 bluegill, perch, or crappie fillets (2-3 oz each)

Chicken or turkey (use leftovers, breasts, deli, whatever works, but you will need roughly 2 cups worth)

1 lb mixed nuts

Saltine crackers

Can of french-fried onions

Can of pineapple tidbits (20 oz)

Can of mandarin oranges (11 oz)

Package of instant lemon pudding

Package of stuffing mix (6 oz)

Hollandaise sauce mix

Ranch salad dressing mix

Lemon-pepper seasoning

Ground cloves

White grape juice

Ginger ale

Maple syrup

All-purpose flour

[Also needed: brown sugar, vegetable oil, butter]

Week 45 – Bonus Recipe!

Shopping List:

Club crackers

Slivered almonds

1 1/4 lbs of fish fillets [Orange roughy, haddock, trout, and walleye all work well for this recipe]

Paprika

2 chicken breasts

Can of whole kernel corn

Salsa

4 oz cheddar cheese

8 flour tortillas

5 apples

1 red chili pepper

Fresh basil

Fresh dill

Fresh parsley

Semisweet chocolate chips

[Also needed: butter, sugar, vanilla extract, seasoning salt, pepper]

 

Breakfast: Mini frittatas

Lunch: Chicken wrap, an apple, and nutty crackers

Dinner: Fish and rice

 

Corny Chicken Wraps

Cook 2 chicken breasts and cut into cubes. Combine chicken, a seeded and diced red chili pepper, a can of drained whole kernel corn, and 1 cup of salsa in a pot. Cook until heated through. Sprinkle 1 cup of shredded cheddar cheese over 8 flour tortillas. Place about 1/2 cup of chicken mixture down the center of 8 warmed tortillas. Roll up and secure with toothpicks.

 

Fast-Baked Fish

Preheat oven to 400 degrees. Place 1 1/4 lbs of fish fillets in a greased baking dish. Sprinkle with 1 tsp of seasoned salt, pepper, and paprika, if you want. Drizzle with 3 Tbsp of melted butter. Cover and bake for 15-20 minutes.

 

Nutty Cracker Delights

Preheat oven to 350 Place 42 club crackers in a single layer in a foil-lined baking pan. Melt 1/2 cup of butter in a pot over medium heat. Add 1/2 cup of sugar. Bring to a boil, stirring constantly. Boil for 2 minutes. Remove from the heat. Add 1 tsp of vanilla extract. Pour evenly over crackers. Sprinkle with 1 cup of slivered almonds.

Bake for 10-12 minutes. Immediately remove from the pan, cutting between crackers if necessary, and cool on wire racks. Store in an airtight container.

 

Mini Veggie Frittatas

Preheat the oven to 350 degrees. Lightly spray 8 cups of a muffin tray with an oil mister or non-stick cooking spray. Whisk 4 eggs, 3/4 cup of egg whites, 1/2 cup of milk, 2 tsp of shredded fresh basil, 1 tsp of finely chopped fresh dill, 1 Tbsp of finely chopped fresh parsley, 1/2 cup of loosely packed shredded spinach, 1 tsp of smoked paprika, a dash of sea salt, and a dash of black pepper in a bowl until well combined. Mist a small frying pan with oil and set heat to medium. Lightly saute 1/2 cup of diced yellow onion and 3/4 cup of diced mixed bell peppers for about 2 minutes. Remove the pan from the heat.

Divide the vegetable mixed evenly between the 8 muffin cups, followed by the egg mixture. Bake for 15 minutes. Shred 1/2 cup of low-fat mozzarella cheese. Remove pan from the oven and sprinkle cheese on top of each mini quiche. Place pan back in oven and cook for another 10 minutes. Remove pan from the oven and allow it to cool slightly. Slide the blade of a knife around each quiche to loosen them. Then carefully lift out of pan. Eat warm. (You can divide recipe in half or quarters if you prefer to eat the frittatas fresh every time)

 

 

Week 23

Shopping List:

Apple juice

Pineapple juice

Orange juice

Ginger ale

Orange or pineapple sherbet

2 lbs of haddock or cod fillets

Graham crackers

Saltine crackers

Fresh or frozen broccoli

Onion

Can of reduced-sodium chicken broth

Cornstarch

Can of fat-free evaporated milk

Peas

Grapes

 

Lunch: Soup and grapes

Dinner: Fish nuggets, rice, and peas

Dessert: Sherbet punch

 

Low-Fat Broccoli Soup

Combine 2 cups of chopped fresh or frozen broccoli, 1/2 cup of chopped onion, and a can of reduced-sodium chicken broth in a pot. Simmer for 10-15 minutes. Puree half the mixture in a blender and return to the pot.

Whisk 2 Tbsp of cornstarch and 3 Tbsp of fat-free evaporated milk in a small bowl until smooth. Gradually add the rest of the can of milk. Stir into the broccoli mixture. Bring to a boil. Boil and stir for 2 minutes.

 

Fish Nuggets

Heat oil in an electric skillet or deep-fat fryer to 375 degrees. Cut 2 lbs of haddock or cod fillet into 1 inch cubes. Secure with  toothpick if necessary. Finely crush about 16 graham crackers to make 1 cup of crumbs and 25 saltine crackers to make 3/4 cup of crumbs and mix together with 2 tsp of seasoning salt in a shallow bowl. Roll fish cubes in crumb mixture until coated.

Fry nuggets, a few at a time, for 3 minutes. Drain on paper towels.

 

Fruity Sherbet Punch

Pour equal parts of apple juice, pineapple juice, and orange juice into a glass, filling it about halfway. Add ginger ale filling glass to be 2/3 full. Top with a scoop of orange or pineapple sherbet. You can play around with the juice and ginger ale portions to find the combination you like the best.

[My perfect proportion: 2 oz of each juice and 4 oz of ginger ale]