Our Juiciest RECIPES

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1 Our Juiciest RECIPES

2 Kids Tropical SANGRIA Ideal for kids birthday parties, this festive, colorful, non-alcoholic sangria is bursting with tropical flavors and real fruit. Want to serve an alcoholic version for the grown-ups? Simply replace the ginger ale with a bottle of cava or other sparkling wine. 32 ounces White Grape Juicy Juice 100% juice 32 ounces Tropical Juicy Juice 100% juice 2 ounces fresh lemon juice 1 cup hulled and sliced strawberries (about 8 to 10 medium strawberries) 1 cup peeled and diced mango (about 1 large or 2 small mangos) 1 cup peeled and sliced kiwi (about 2 kiwis) 32 ounces ginger ale, chilled 1. COMBINE both flavors of Juicy Juice 100% juice and lemon juice in a large pitcher or punch bowl and stir well. Add fruit. 2. CHILL for at least 1 hour. Stir in ginger ale just before serving. Makes 15 (8-ounce) servings

3 Juicy Apple CHICKEN This delightfully simple recipe for Juicy Apple Chicken can be ready in just 20 minutes. Make it for superb everyday meals or special occasions! 4 (about 1 1/4 pounds total) boneless, skinless chicken breast halves 2 tablespoons all-purpose flour 1 tablespoon butter 1 medium onion halved and thinly sliced 1 cup Apple Juicy Juice 100% juice 2 cloves garlic finely chopped Apple slices and fresh thyme leaves (optional) 1. SEASON chicken with salt and ground black pepper, if desired. Dust with flour. 2. MELT butter in large, nonstick skillet over medium heat. Add chicken; cook on one side until golden brown. Turn chicken over and push to side of skillet; stir in onion, Juicy Juice 100% juice and garlic. Bring to a boil. Reduce heat to medium-low; cover and cook for 7 minutes or until chicken is no longer pink in center. Remove chicken from skillet and place on serving platter. 3. INCREASE heat to high; cook onion, stirring frequently, for an additional 1 to 2 minutes or until lightly browned and juice has reduced. Serve over chicken. Garnish with apple slices; sprinkle with thyme leaves. Makes 4 servings

4 Juice POPS Juice Pops feature luscious fruits and Juicy Juice 100% juice. These refreshing frozen pops make a cool after-school treat and are great for poolside parties, too. 2 cups any flavor Juicy Juice 100% juice 5 (5 oz.) paper cups 1/2 cup fresh or frozen berries or sliced fruit 5 wooden craft sticks 1. POUR Juicy Juice 100% juice into paper cups. Divide berries or fruit between cups. Cover each cup with foil. Insert one stick through the center of each foil. 2. FREEZE for 3 hours or until firm. To remove pops from cups, carefully run warm water over side of cup to loosen. Remove cup and enjoy! Makes 5 servings

5 KALE SALAD with Cherries, Pistachios and Goat Cheese Cherry Juicy Juice 100% juice makes a delicious base for a vinaigrette dressing to serve on kale salad. Be sure to massage the dressing into the kale well, and then allow it to sit before serving. As the kale absorbs the dressing, the acid from the vinegar and juice helps soften the tough kale, and gives it a delicious flavor. 1/2 cup Cherry Juicy Juice 100% juice 2 tablespoons white wine vinegar 1 tablespoon minced shallot 1/4 cup extra-virgin olive oil Sea salt Freshly ground black pepper 2 bunches lacinato kale (also called Tuscan or black kale), washed 1/2 cup dried tart cherries 1/2 cup roughly chopped pistachios 2 ounces fresh goat cheese, crumbled 1. COMBINE Juicy Juice 100% juice, vinegar, shallot and olive oil in a mason jar. Cover and shake vigorously until combined. Season to taste with sea salt and freshly ground black pepper. 2. REMOVE tough ribs from kale leaves, then stack leaves in small piles and thinly slice crosswise into 1/4-inch wide ribbons. Place kale in a large serving bowl. Cover mason jar, give dressing a final shake to recombine, and add to kale to taste, reserving leftovers for another use. 3. TOSS kale to coat in dressing. Using clean hands, massage dressing into kale for about 1 minute. Let kale sit for at least 30 minutes before adding dried cherries, pistachios and goat cheese. Toss once more, and serve. Makes 4 servings

6 PB & J FRENCH TOAST This creative breakfast dish is a hybrid of two kid-friendly classics that are absolutely irresistible together. 2 cups Grape Juicy Juice 100% juice 1 tablespoon plus 1 teaspoon cool water 8 slices hearty white sandwich bread 1/2 cup creamy peanut butter 3 eggs 1 cup whole milk 1/2 teaspoon vanilla extract 1/4 teaspoon fine sea salt 1/4 cup (1/2 stick) unsalted butter, divided 2 teaspoons arrowroot powder (optional) Powdered sugar (optional) 1. BRING Juicy Juice 100% juice to a boil in a small saucepan over medium-high heat. Continue boiling for 20 minutes, until Juicy Juice 100% juice has reduced to 1 cup. Remove from heat, and let cool for 5 minutes. 2. WHISK together water and arrowroot powder in a small bowl until dissolved. Add mixture to juice, and return to medium heat, whisking continuously until juice has thickened to a syrupy consistency, about 3 minutes. Remove from heat. 3. SPREAD 4 slices of bread with peanut butter, and top with another slice of bread to form sandwiches. 4. WHISK together eggs, milk, vanilla extract and salt in a large mixing bowl. 5. MELT half of butter in a large nonstick skillet over medium heat. When butter is melted, dip two sandwiches into egg mixture until bread is well saturated on both sides. Add sandwiches to pan with melted butter and cook until both sides are golden brown, about 3 minutes per side. 6. TRANSFER to a plate and keep warm. Repeat process with remaining butter and sandwiches. 7. SERVE immediately, topped with powdered sugar (if desired) and grape syrup. Makes 4 servings