Our JUICIEST RECIPES

juicy Shamrock Smootie

As we know all too well, it’s always a challenge to get the little ones to eat their greens. Our strategy? Get them to drink their greens! Easier said than done, right? With this Juicy Shamrock Smoothie, we bet that you will hear slurping sounds in no time, not to mention requests for seconds!

Try it using Apple Juicy Juice® 100% Juice!

Ingredients · 2 Fresh Kiwis · 1 Peeled Orange · 1 Cup Green Grapes · 1 Cup Baby Spinach · 1 Cup Apple Juicy Juice® 100% Juice

Instructions 1. Slice the kiwi in half and scoop out the fruit from the skin 2. Add kiwi, peeled orange, grapes and baby spinach to blender 3. Pour in Apple Juicy Juice® 100% Juice 4. Blend until smooth (feel free to add more juice if the blend is too thick) 5. Pour into a chilled glass and enjoy! Pb & J French Toast

This creative breakfast dish is a hybrid of two kid-friendly classics that are absolutely irresistible together.

Makes 4 Servings

Ingredients · 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)

Instructions 1. Bring Grape Juicy Juice® 100% Juice to a boil in a small saucepan over medium-high heat. Continue boiling for 20 minutes, until Grape 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. Banana Penguins

Looking for new and exciting ways to get the kids to eat fruit? Try these chocolate-dipped Banana Penguins for an after-school snack that’s fun and delicious. Get the kids involved and make an activity out of snack time.

Ingredients · 2 bananas · 1 cup of milk chocolate chips · ¼ cup of orange candy coated peanut butter pieces · 1 pack of candy eyeballs · 1 bag of pretzel sticks

Instructions 1. Peel and freeze the bananas overnight. They will gently thaw as you and your little ones work on the craft so they shouldn’t be too tough to eat when you finish. 2. Melt the chocolate chips and slice the Reese’s Pieces in half. To melt the chocolate you can use the microwave* or the stove. After heating, carefully cut the peanut butter pieces in half with a butter knife. Do this step for the little ones and then give them the halves afterward. 3. Dip the bananas in the melted chocolate so that only the top and the back half are covered. With melted chocolate, stick the candy eyeballs near the top of the banana. Using melted chocolate again, adhere the peanut butter pieces to the banana where the nose and feet belong. Push the pretzel sticks into the banana for wings. 4. Let the banana penguins cool and then enjoy them with a Juicy Juice Splashers® pouch!

*If you’re using a microwave, be sure to use a microwave safe container for heating the chocolate. Add a tablespoon of water for every ½ cup of chocolate chips to ensure they won’t burn. Heat for 2 minutes or until the chocolate is melted. Take chocolate out of microwave at the one-minute mark and stir to prevent burning. Creamy dreamy Oange Frozen Drink

We concocted a refreshing twist on a classic beverage for you to try with the little ones. We call it our Juicy Juice® Creamy Dreamy Orange Frozen Drink.

Makes 2 Servings

Ingredients · 6 oz. Orange Tangerine Juicy Juice® 100% Juice · 1 cup milk (we use whole milk) · 1 cup water · 1 ½ teaspoon vanilla extract · 1 teaspoon sugar · 1 ½ cup ice · 6 tangerine slices (for garnish) · 2 straws

Instructions 1. Combine all ingredients in your home blender. Begin by pressing the pulse button a few times to crush the ice and mix the ingredients a bit. Press the blend button and blend your Juicy Orange Frozen Drink for 1 minute or until the mixture is smooth. Divide the mixture evenly between two glasses, garnish with tangerine slices and grab a straw.

Enjoy an orange creamy paradise! juice Pops

Juice Pops feature luscious fruits and fruit juice. These refreshing frozen pops make a cool after-school treat and are great for parties, too.

Makes 5 Servings

Ingredients · 2 cups Fruit Punch Juicy Juice® 100% Juice · 5 (5 oz.) paper cups · 1/2 cup fresh or frozen berries or sliced fruit · 5 wooden craft sticks

Instructions 1. Pour juice into paper cups. Divide berries or fruit between cups. Cover each cup with foil. Insert one stick through the center of the foil of each cup. 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! strawberry Banana Breakfast Shake Our Strawberry Banana Breakfast Shake is a healthy, tasty way to start the day. It is perfect for busy kids and their parents.

Makes 2 Servings

Ingredients · 1 small ripe banana · 1 cup Berry Juicy Juice® 100% Juice, chilled · 1/2 cup vanilla or berry-flavored low fat yogurt · 1/2 cup fresh or frozen strawberries

Instructions 1. Place banana, Berry Juicy Juice® 100% Juice, yogurt and strawberries in blender; cover. Blend until smooth. Divide shake between 2 chilled glasses and serve immediately. holiday Cheer

Try this warm Holiday Cheer punch for your next holiday party. This punch is tasty and perfect for entertaining large groups.

Makes 12 Servings

Ingredients · 4 cups Apple Juicy Juice® 100% Juice · 3 cups pineapple juice · 2 cups cranberry juice · 1 medium lemon, peeled* · 1 cinnamon stick · 1/4 teaspoon ground nutmeg

Instructions 1. Combine Apple Juicy Juice® 100% Juice, pineapple juice, cranberry juice, lemon peel, cinnamon stick and nutmeg in a large pot. Bring to a boil; reduce heat to low. Cook for 10 minutes. Strain and serve warm.

*Peel lemon with a vegetable peeler, making sure not to get any of the pith (white part). Save fruit for another use. Cut peel into 1/2-inch slices. baked fish tacos wit Tropical Salsa

Ingredients: Baked Fish Ingredients: Tropical Salsa · 2 garlic cloves, minced · 1 orange, peeled and chopped · 1 cup Orange Tangerine · 1 mango, peeled, pitted and chopped Juicy Juice® 100% Juice · 1 Roma tomato, chopped · ¼ cup vegetable oil · ½ jalapeno pepper, seeded and minced · 2 teaspoons chili powder · ¼ cup chopped cilantro leaves · 1 teaspoon ground cumin · ¼ cup chopped red onion · 1 teaspoon kosher salt · 1 tablespoon Orange Tangerine · 1 pound cod or tilapia Juicy Juice® 100% Juice · Nonstick cooking spray

Ingredients: For Serving · 8 corn tortillas, warmed · 1 cup shredded red cabbage · 1 lime, cut into wedges · ½ cup sour cream · Hot sauce (optional)

Instructions 1. Make the Baked Fish: In large baking dish, whisk together garlic, juice, oil, chili powder, cumin, and salt. Add fish to juice mixture; turning to coat. Cover and transfer to refrigerator for at least 4 hours or overnight. 2. Preheat oven to 400 degrees F. Spray rimmed baking pan with cooking spray. Remove fish from marinade and place on baking pan; discard marinade. Transfer fish to oven and bake 12 to 14 minutes or until internal temperature of fish reaches 145 degrees F. 3. Meanwhile, make the Tropical Salsa: In medium bowl, stir together orange, mango, tomato, jalapeno, cilantro, onion and juice. 4. To serve, remove skin from fish if desired; use forks to flake fish into bite-sized pieces. Divide fish between tortillas and top with cabbage and Tropical Salsa. Serve tacos with lime wedges, sour cream and hot sauce, if desired. grape marinated Chicken Salad Letuce Wraps As the weather warms up in most parts of the country, the season of picnics, barbeques, camping, and playing in the yard returns. It’s the perfect time to enjoy the sights and sounds of nature: the chirping birds, the sound of a distant lawnmower, and fireflies glowing in the dusk. We’ve created a recipe that we think pairs wonderfully with summertime, and it’s a cinch to pack for a picnic.

Makes 8 Servings with 4 Small Lettuce Wraps per Serving

Ingredients · Juice of 1 lemon · Dash of hot sauce (optional) · 1½ cups plus 2 tablespoons · 1½ cups halved red grapes White Grape Juicy Juice® 100% Juice · ¾ cup chopped celery · ¼ cup extra virgin olive oil · ¼ cup chopped green onions · 2 teaspoons kosher salt · ¼ cup chopped walnuts · ¾ teaspoon ground black pepper · 32 Boston lettuce leaves · 2 pounds boneless, skinless (from about 4 medium lettuce chicken breasts heads), leaves separated · ¾ cup mayonnaise · ¼ teaspoon garlic powder

Instructions 1. In medium bowl, whisk together lemon juice, 1½ cups White Grape Juicy Juice® 100% Juice, olive oil, 1 teaspoon salt and ½ teaspoon pepper. Place chicken in large zip-top bag; pour juice mixture over chicken. Seal bag and refrigerate 4 hours or up to overnight. 2. Preheat oven to 400 degrees F. Remove chicken from marinade; discard marinade. Place chicken on rimmed baking pan and bake 25 to 30 minutes or until internal temperature reaches 165 degrees F. Transfer chicken to cutting board and let stand 5 minutes before cutting into ½-inch chunks. 3. Meanwhile, in large bowl, whisk together mayonnaise, garlic powder, hot sauce (if using) and remaining 2 tablespoons White Grape Juicy Juice® 100% Juice, 1 teaspoon salt and ¼ teaspoon pepper. Add grapes, celery, onions, walnuts and chopped chicken to bowl; toss until well combined. 4. Serve chicken salad mixture with lettuce leaves. Summer fun Kids Sangria

Nothing beats the heat like the ice-cold fruity, citrusy twist of a summer- time sangria. It’s the ideal way to cool off and even better when shared with friends. We’ve concocted the perfect non-alcoholic mix that is not only kid-friendly, but kid-adored! Now the whole family can escape the summer heat together and toast with this delicious sangria at the next summer barbecue.

Ingredients · 1 64 oz bottle Strawberry Watermelon Juicy Juice® 100% Juice · ½ cup of blueberries · 1 cucumber · 1 lime · ¼ cup of mint

Instructions 1. This step is for the parents. Use a sharp knife to thinly slice the cucumber and lime. Roughly chop the mint, keeping it mostly intact so it does not enter the drinking straw. 2. Place all of the chopped ingredients and the blueberries in a pitcher. 3. Pour the Strawberry Watermelon Juicy Juice® 100% Juice into the pitcher until it reaches the fill line. It should be about 8 cups. You can let the flavors of your mixture percolate overnight. Muddle with a wooden spoon or serve right away if you want to beat the heat.

Allow your guests and little ones to add ice cubes to their tasty twist and add straws. Let us know how yours turns out, and as always, feel free to get creative by customizing your own version of this Summer Fun Kids’ Sangria! Apple-cheese Fondue

The delicious flavor of Apple Juicy Juice® 100% Juice takes this fondue favorite to the next level. Whether you’re looking for a fun appetizer or a tasty way to get kids to eat their veggies, this dish is an exciting way to get the whole family gathered around the dinner table together.

Makes 6 Servings

Ingredients: Apple-Cheese Fondue · 8 ounces Gruyere cheese, shredded · 4 ounces Gouda cheese, shredded · 1 tablespoon cornstarch · 1 garlic clove, halved · 3/4 cup Apple Juicy Juice® 100% Juice · 1-1½ teaspoons fresh lemon juice

Ingredients: For Serving · Cubed baguette pieces · Grape tomatoes · Green onions · Mini sweet bell peppers · Sliced apples · Sliced celery

Instructions 1. In large bowl, toss cheeses with cornstarch until well combined. 2. Rub inside of fondue pot with garlic; discard garlic. Add Apple Juicy Juice® 100% Juice and lemon juice to pot; heat to simmering over medium heat. Add cheese a handful at a time, stirring constantly until cheese is fully melted and incorporated between additions. If mixture starts to bubble, reduce heat to low. 3. Continue adding cheese and stirring until all cheese is incorporated and mixture is smooth. 4. Serve immediately with desired dippers. Kale Salad wit Cherries, Pistachios and Goat Cheese

Cherry Juicy Juice® 100% Juice makes a delicious base for a vinaigrette dressing to serve on kale salad.

Makes 4 Servings

Ingredients · 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

Instructions 1. Combine Cherry 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.