Lemonade Chicken & Fluffy Orange Pie

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Lemonade Chicken
Makes 6 servings
PREP: Start the NIGHT BEFORE
Thaw Lemonade

1 12-ounce can frozen lemonade concentrate thawed
2 tablespoons brown sugar
2 tablespoons soy sauce
1 teaspoon garlic powder
1 teaspoon chopped mint leaves fresh or dried
6 boneless skinless chicken breast halves

1. In a large resealable bag, combine the first five ingredients. Remove half of the contents to a small bowl;
cover and refrigerate for basting later.

2. Add chicken to the bag, seal and turn to coat. Refrigerate overnight, turning occasionally if you get a
chance.

3. Drain and discard marinade from chicken. Grill, covered, over medium heat for 15 minutes, turning
occasionally. Baste with reserved marinade. Grill 5-10 minutes longer or until juices run clear, basting and
turning several times.


Fluffy Orange Pie
Makes 6 servings

1 8-ounce package cream cheese softened
1 14-ounce can sweetened condensed milk (NOT evaporated milk)
1 6-ounce can frozen orange juice concentrate, frozen orange
1 cup whipped cream whipped
1 9-inch Vanilla Wafer Crust
Additional whipped cream (optional)
Orange slices (optional)
Lemon leaves (optional)

1. In a large mixer bowl, beat cream cheese until fluffy; gradually beat in sweetened condensed milk, then
juice concentrate until smooth. Fold in whipped cream. Pour into crust. Chill 2 hours or until set.

2. Garnish with additional whipped cream, orange slices, and lemon leaves if desired.

Find more great family recipes and meal planning assistance at Dine Without Whine.