SNAP Challenge Meals
Following our SNAP challenge blogs throughout the month of March, I received some requests for details about the foods I purchased and how I put them together into meals. I allowed myself $28 and I spent $25.01 so that I could use a few things from home (cooking spray, margarine, salt and pepper).
Given the cost of meat, I tried to get protein from eggs each day. I made baked eggs twice during the week and ate one or two each morning with a slice of whole wheat toast with margarine, a banana and a cup of milk. My baked eggs recipe is quite simple.
- Spray a muffin tin with non-stick spray or rub with a bit of vegetable oil.
- Put a thin slice of ham in each cup and crack an egg inside the ham.
- Bake at 375 degrees until eggs are totally set. This typically takes about 15 minutes.
I went to work on five of the seven days of my challenge. I knew I would dwell on food a bit during this week so I wanted to choose lunches that would be very filling. Carrots and celery were the most affordable vegetables at my store, so I needed to base a lot of meals around them. At the beginning of the week I made a vegetable salad with garbanzo beans (aka chickpeas) that I ate for lunch with two or three clementines. I made all of the salad at once to get ready for the week. The full salad recipe was 4 cups of chopped carrots, 4 cups of chopped celery and two cans of garbanzo beans (drained and rinsed). Salad dressing did not fit in my budget so I topped my salad with about a tablespoon of reduced fat mayonnaise seasoned with salt and pepper when I sat down to eat each day.
On the weekend days when I was not at work, I ate leftovers from dinner.
My twenty eight dollars did not give me room for a lot of variety during my week. There was much repetition. I chose two basic dishes and made them in large enough quantities to provide me with seven dinners plus a bit leftover. These dishes are not really recipes; they are just simple combinations that allowed me to eat relatively healthy for very little money.
The first was a meatless meal of whole wheat pasta with jarred pasta sauce topped with some grated cheddar cheese. This was not a particularly exciting dish, but I was able to get 4 single-serving meals for just $3.87.
The second dish was based around the fact that my store had a special on chicken thighs that made them the most affordable meat option for me. I bought a package of six thighs for $3.88. I built the dish around the chicken and stretched it with some additional ingredients.
Chicken with Rice and Peppers
- Season chicken thighs with a bit of salt and pepper and roast at 425 degrees for 50 minutes or until a meat thermometer reads 165 on a food thermometer.
- While chicken roasts, chop three bell peppers and cook them in a skillet over medium heat for about ten to twelve minutes.
- When the peppers are cooked, add a can of pinto beans that have been drained and rinsed. I used a 24 ounce can. Season with pepper and a pinch of salt.
- Cook brown rice according to package instructions. I made four servings, but this is flexible based on how many people you’re trying to serve.
- When chicken is done. Remove the skin and pick meat from the bones.
- Combine rice, peppers and beans, chicken and two cups of thawed frozen corn in a large pot. Cook over low heat until everything is combined and heated through.
This dish made six large servings and cost just under $10. It could easily serve eight if some sides were also being served.
As you can see, the volume of food available for my $28 budget was not too bad, but eating the same dish over and over again did get boring. I also ate less dairy and fruit than would be recommended. I also did not have room in my budget for any beverages beyond milk and water and I did not purchase any snacks.
My menus were largely built around the sales at my store, I chose proteins and vegetables that were at a good price and then filled them out with some whole grain products that are generally inexpensive. Since the challenge, I have continued to think this way when I determine meals for the week. My $28 budget allowed me to purchase most of the foods I needed for a week, but left no room for convenience items or snacks. This meant I spent a lot of time preparing my food and I chose only foods that gave me the nutrients I need.