Feeding Indianapolis Public School Children! Best News I have heard in a long, long time!!

/http://www.indystar.com/story/news/education/2014/05/27/indianapolis-schools-free-lunch-breakfast-2014-2015/9648855/

IPS to offer free breakfast, lunch for all in 2014-15 session

Eric Weddle, eric.weddle@indystar.com10:56 p.m. EDT May 27, 2014

(Photo: Susan Walsh/AP 2014 file)

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All Indianapolis Public Schools students will get a free breakfast, lunch and snack of fresh fruit or vegetable starting this fall and continuing for the next four years under a federal program the School Board voted Tuesday to join.

Superintendent Lewis Ferebee said providing every student with a meal will improve health and increase focus in the classroom. Too many IPS families, he said, lack access to fresh food in their neighborhoods.

"Hunger and having a healthy lunch and breakfast should not be a barrier to teaching and learning," Ferebee said. "It's our mission to remove every barrier to teaching and learning. I don't want a stomach growling. I don't want somebody thinking about lunch or breakfast.

"We want to make sure our students are healthy and well fed so they can learn."

Funding for the free meal program comes from the U.S. Department of Agriculture's Community Eligibility Provision of the Healthy, Hunger-Free Kids Act of 2010. For a school to be eligible, at least 40 percent of its students must qualify for free meals. A grant covers the meal costs of students who don't meet the requirements for free meals. Under the program, families are not required to fill out applications.

This year, 77 percent of the 30,800 IPS students qualified for free meals based on their family income. Just 18 percent of students, or 5,500, are required to pay.

Reaction to the new program was swift Tuesday night. More than 100 readers commented on the Star's Facebook page.

"Excellent," said Hannah Rideout Dodson. "So glad that so many children will have one less worry on their mind when they are trying to learn and make a future for themselves."

Yet others questioned why their tax dollars would support the program.

"Don't rely on taxpayers to feed your kids," wrote Holly Fuller Watt. "Parents shouldn't rely on free lunches and always looking for free handouts."

In the past three years, the Community Eligibility Provision has been rolled out in 4,000 schools in 11 states, according to the USDA. Nationwide implementation begins in the 2014-15 school year.

Other Marion County schools offer free meals to some students through various other programs.

MORE: IPS OKs pre-K expansion at 13 schools

The board also approved expanding all-day preschool by 200 students this fall at 13 elementary school across the district, including School 60 and School 44.

Currently, IPS has about 700 4-year-olds in 11 schools that offer preschool classes. School 102 is the only exclusive preschool building in the district.

Last year, the former IPS administration announced plans to expand its preschool program and enroll 1,400 children. But the plan was reduced because of budget concerns.

Ferebee maintains the district does not have a $30 million deficit as district officials previously believed. The $2 million program expansion will be funded by Title I federal money that the district has flexibility in how it's used.

Expanding opportunities for children to attend preschool has been championed by many local education advocates. They say too many children are starting school without basic skills, such as knowing the alphabet and being able to count.

Indiana was one of only nine states without a state-funded pre-K program until the legislature passed Gov. Mike Pence's pre-K pilot program in March. The program would provide $10 million a year in vouchers for about 1,000 low-income children to attend preschool. It's still unknown which counties will be part of the pilot.

Earlier this month, Day Nursery Association of Indianapolis announced a pre-K collaboration with two charter schools. Starting in August, Day Nursery will operate two full-day, full-year classrooms of 20 students at the Phalen Leadership Academy on the Near Northside and the Vision Academy at Riverside on the Near Westside.

Also on Tuesday's the board approved the 2014-15 academic calendar. The start date is Aug. 4 and final full day of June 9, 2015.

MORE: IPS names 10 finalists for Teacher of the Year

RELATED: Good Samaritan erases school lunch debts

Call Star reporter Eric Weddle at (317) 444-6222. Follow him on Twitter: @ericweddle.

Feed America's Children, Everyday!

  How about helping Kids get the food they need, everyday?

http://www.nokidhungry.org/solution/ending-childhood-hunger

Here’s how the No Kid Hungry campaign is ending childhood hunger in America:

We have taken major steps toward ending childhood hunger. 
The national campaign is at work in all 50 states through our 
state and city-based campaigns, nutrition education programs, and our investments
 in local community partners.

1

Access

We’re ending childhood hunger by connecting kids to effective nutrition programs like school breakfast and summer meals. This work is accomplished through the No Kid Hungry network, made up of private citizens, government officials,nonprofit organizations, business leaders, and others providing innovative hunger solutions in their communities. These partners work together, implementing solutions that break down the barriers that keep kids from healthy food.

2

Education

Through its Cooking Matters program, the No Kid Hungry campaign educates and empowers low-income families to stretch their food budgets so their kids get healthy meals at home. Cooking Matters participants learn to shop strategically, use nutrition information to make healthier food choices, and cook delicious, affordable meals.

3

Awareness

The No Kid Hungry campaign works to shine a national spotlight on the crisis of childhood hunger in America, creating a powerful movement of individuals committed to bold action. We build partnerships that enlist influential individuals in the cause and advocate policy changes needed to achieve our goals.

Winter is coming

Frank and I have been discussing the possibility of trying to SNAP again next year....I would like to see how all the changes have affected the program and Frank is up for the challenge once again.
I will keep everyone posted.
Nan

SNAP Week 4 Day 6

Dinner 

SNAP Week 4 Day 5

$27.48 starting the day

Out Of Stock
$.50 Chorizo (Frank's Homemade that he freezes by the patty and takes 1/4 out at a time)
$1.00 Brown Rice/Wild Rice
 $1.50

$25.98 Left for the rest of the week......

I wanted to add the following from the United States Department of Agriculture:

"USDA Announces Latest Actions to Enhance Integrity in America's Most Critical Nutrition Assistance Program

Measures Help Fight Retailer Misuse, Preserve Taxpayer Investment in the Supplemental Nutrition Assistance Program

 

WASHINGTON, Jan. 24, 2013 – USDA Under Secretary Kevin Concannon today announced results of USDA's efforts to identify and eliminate fraudulent retailers from the Supplemental Nutrition Assistance Program (SNAP) in fiscal year 2012. Last year, USDA compliance analysts and investigators took action to:

• Review over 15,000 stores;
• Conduct investigations on more than 5,000 stores nationwide;
• Impose sanctions, through fines or temporary disqualifications, on 692 stores found violating program rules; and
• Permanently disqualify 1,387 stores for trafficking in SNAP benefits (i.e. exchanging SNAP benefits for cash) or falsifying an application.

 

"Our message today is clear and firm: abuse of SNAP benefits—and the American taxpayer's trust—will not be tolerated and carries severe consequences," said Under Secretary for Food, Nutrition and Consumer Services Kevin Concannon. "In the coming year, we will take further steps to strengthen SNAP integrity and continue to hold accountable those few bad actors that try to take advantage of the program. We are committed to ensuring these dollars are spent as intended - helping millions of American families put healthy food on the table."

 

In addition, as part of its ongoing effort to combat fraud among SNAP-authorized retailers, USDA's Food and Nutrition Service published a

Request for Information (RFI) soliciting cost-effective, automated solutions from all current and potential partners to help identify fraudulent activity and exclude retailers who violate the rules from participating in SNAP. The USDA is looking for innovative solutions which will identify connections between stores applying to accept SNAP benefits and store owners who have been previously disqualified from accepting SNAP benefits. The RFI also seeks to identify store owners applying or already authorized to accept SNAP benefits who have business integrity violations such as a criminal conviction, a history of fraud, violations of certain laws, or a history of non-compliance with other government programs.

 

"Enforcing SNAP business integrity is critically important," added Concannon. "The RFI continues our efforts to look at how improvements in commercial technology may be used to obtain accurate information on ownership so that fraudulent retailers can be excluded or removed from SNAP."

 

USDA continues to work with local, state and federal partners to root out fraud, waste and abuse in SNAP and ensure the integrity of our nation's most important food assistance program. Recent actions include:

• Published a proposed rule that allows USDA to not only permanently disqualify a retailer who traffics, but also assess a monetary penalty in addition to the disqualification.
• Published a final rule to establish standards and expectations regarding State matching requirements to prevent ineligible people from participating in the program. The final rule sets expectations for States to conduct matches against persons in prison, those who are currently disqualified from participating due to past program violations, and deceased persons.
• Updated the Agency's Anti-fraud Locator using EBT Retailer Transactions (ALERT) system. The re-designed ALERT system, which monitors electronic transaction activity and identifies suspicious stores for analysis and investigation, allows USDA to quickly implement fraud detection scans as new schemes are identified, better target high risk areas, and incorporate better data mining driven models.
• Helped State Agencies conduct automated searches to monitor social media websites for attempts by individuals to buy or sell SNAP benefits online. Notified state social service agencies and federal agency partners about violators to better protect our public programs. This includes information on program recipients with suspicious transactions at stores that have been sanctioned for trafficking so that the recipients can be further investigated by States.

 

SNAP—the nation's first line of defense against hunger—helps put food on the table for millions of low income families and individuals every month. SNAP is a vital supplement to the monthly food budget for low-income individuals. Nearly half of SNAP participants are children and more than 40 percent of recipients live in households with earnings.

 

Today's announcements are part of the Obama Administration's ongoing Campaign to Cut Waste designed to fight fraud, abuse and misuse in Federal programs. For more information about USDA efforts to combat fraud, visit the Stop SNAP fraud website at

www.fns.usda.gov/snap/fraud

 

Breakfast today was a fabulous stuffed burrito with eggs, chorizo, cream cheese, potatoes leftover from last night, sliced avocado and cilantro.....Frank thought of it more as a brunch

 I had left over chicken, the left over veggies, banana and tangelo (tangerine/grapefruit hybrid)

 

Frank put together a fantastic Pork chop dinner, with a sides of broccoli and a combo of brown, wild rice and red pepper.  On top of the pork chop he made a warm salsa of tomatoes, tomatillos and onion

 

SNAP Week 4 Day 4

$27.48......we did not spend any money today : )

Left for the week : $27.48

This was a weight watcher's meeting morning.  I lost 1 pound.  Does not sound like much, but it is the right direction.  I just think of it like a pound of meat, or a pound of potatoes, or a pound of flour.  Each pound represents positive choices, good decisions and a healthier me.  I did not veer off the path too much!  Frank has been losing weight over the last several weeks also.  Lifestyle, lifestyle, lifestyle. They say that is how we should look at eating and food choices.  Not just for today or for tomorrow, but for our life. 

My grandsons have little interest in food.  They eat to sustain.  There are much more interesting experiences out there to occupy their busy minds.  It can be frustrating at times for their grandfather, our chef.  No interest in food?  Unfathomable!  I would like to be like a child again.  Open to all that is in front of me.  Finding newness around every corner.   
" Recent studies show that 49% of all SNAP participants are children (age 18 or younger), with almost two-thirds of SNAP children living in single-parent households. In total, 76% of SNAP benefits go towards households with children, 16% go to households with disabled persons, and 9% go to households with senior citizens." http://www.snaptohealth.org/snap/snap-frequently-asked-questions/

I think one of the most important facts I would like people to take away from our experience is that feeding people is the least we can do for others, yet one of the most beneficial.  All the studies that have been done on nutrition and health show how essential it is for growing children to have adequate nutrition.  For pregnant women to have adequate nutrition.  For senior citizens to have adequate nutrition. 
It is not rocket science.  Healthier bodies=healthier minds.  The amount of money that is spent on programs like SNAP can be thought of as more of an investment, than as an expense.  Healthier minds that may one day produce a medicine that will help one of our family members, or a more efficient fuel that will keep our energy going for millenniums, the possibilities are endless.

Frank made a burrito for us this morning and wrapped mine for the rode.  This way I could eat it after I weighed in....he is so thoughtful!!  Filled with eggs, chipotle cream cheese, tomato, chorizo, jalapeños, cilantro and avocado.....mmmmmmmm yummy

Lunch for me was my other half of lunch from yesterday that I saved.  Frank ate SCRAPPY Snap pasta fagioli.

Dinner was a herb baked chicken, a veggie mix of tomatoes, zucchini and red peppers with a bit of onion, garlic and lemon and rosemary, garlic potatoes.

Leftovers for lunch tomorrow!

SNAP Week 4 Day 3

$37.17....Starting the day

I am the one that shopped and cooked dinner today.  No, Hades has not frozen over!

Marsh
$3.17 Pork Chops (3.23lbs.@$0.98/per lb.)
$3.00 Avocados 3 ($1.00 each)
$3.52 Buddig Meat (8) ****
$9.69

Total left for the week: $27.48

****This was a WANT, not a NEED, I clicked my reality button off! I had 2 $1.00 off coupons that were expiring 1/31/13 for Buddig Meat...buy 4 get $1.00 off AND they were on sale $0.69 each!  Carl Buddig has been packaging meat for 100 years on the Southside of Chicago......My dad is 82, a retired meat cutter, he knew Carl Buddig.  I am a nurse and I cared for Carl Buddig, over 20 years ago, for 2 nights, in a hospital I had worked at...... I guess I feel a special relationship to these little meat packages**** 

Frank and I have been thoroughly enjoying this SNAP Journey.  We are energized by the creative aspects-that which we give out to others-and we are enriched by the learning, or enlightenment-that which we take in for ourselves. 

Breakfast-Oatmeal with banana and mixed berries

Lunch-Frank packed both of us this yummy lunch today.....When I opened my lunch sack at work, I had to go show my office mates.....Frank packed me a lunch just like he would eat....he packed a lunch for a 6'4" man.....(I am pushing 5'2").....I have enough lunch for tomorrow in the frig!
SCRAPPY SNAP pasta fagioli, side salad with the Caesar dressing from last night and strawberries

Dinner was a Nan creation-Pork chops seasoned with sesame oil, chili oil, rice vinegar and garlic, seared and sliced then tossed with spinach and broccoli that had been sautéed in coconut oil and yellow curry served over rice, with a side of sliced avocado.....we went green tonight!

 

SNAP Week 4 Day 2

Starting today with $82.63

Frank went to do a little shopping after work....."Frank, you got some explainin' to do"

Meijer
$1.22 Bananas (2.3 lb.)
$0.89 Cilantro (1bunch)
$0.57 Sweet Potato (0.58 lb.)
$0.99 Dill ( 1 bunch)
$1.09 Frozen Spinach
$1.55 Zucchini (0.78 lb.)
$1.99 Fresh Mint (1 bunch)
$1.19 Lettuce (0.60 lb.)
$1.99 Celery (1 bunch)
$2.39 Meijer Eggs (like egg beaters)
$2.69 Carrots (1 bunch)
$4.59 Whole Chicken
$17.97Semi boneless Leg of Lamb
$1.34 Strawberries (1 pkg @3/$4.00)
$5.00 Eggs (4 dozen)
$45.46

Total Left for the week: $37.17

We were watching Chef Ramsey's Kitchen Nightmares TV show earlier. Every time he goes into one of those restaurants on that show, he hates the food they are serving.  He wants to eat only freshly prepared food.  It started me thinking about how our society (myself included) have continuously accepted substandard food not only for ourselves, but for our children too.  Frank reminded me that there are reasons that people pick up fast food, heat up frozen food and plunk canned stuff in a pot to warm up.  Busy lives.  Families have different schedules, many activities and long hours at work.  I agreed with him on one level, but it still swirled around in my head, that even given all that, when I take a good long look at many of the foods that I had agreed to eat, yuk!  Walking up and down the grocery aisles, seeing all the frozen and boxed "food" that is out there, I know that if I actually read the labels I would not like what is in there.
One of the reasons Frank and I are doing this is to show that not only is there enough money for 2 people to have enough food on SNAP, but if we are willing to make the small sacrifices of time in the kitchen we can have a variety of fresh, delicious and healthy food too!

*Just something of interest-Take a look at the 2010 Dietary Guidelines.  There is already a new committee starting to work on the updating for 2015 guidelines.

http://www.health.gov/dietaryguidelines/dga2010/DietaryGuidelines2010.pdf

Frank's big purchase was a Semi boneless Leg of Lamb.  He said, "How can we resist?  It is on sale for $2.99 a pound, that is less than hamburger!"

How many people go to a restaurant and order a bowl of salad?  There is a yummy place near our office, "When Eddie Met Salad", all salad, all the time.  I really like their Bangin' Shrimp Salad- Spring mix, bangin' shrimp, pico de gallo, dried mango, jalapenos, corn, black beans and ranch dressing (380 cal.-490 w/dressing) Small-$6.99 Large-$7.99
http://wheneddiemetsalad.com

The Bangin' shrimp are the small salad shrimp, about 2-3 ounces.
Shrimp at Sam's 2 lbs. $12.00 frozen tails on (approx.70- 80 shrimp)
Asian Market $5.00 lb. whole shrimp

Our salad tonight was Frank's take on Caesar salad with a protein.  Caesar salads are often served with chicken, shrimp or salmon, tonight we had Lamb slices on top of ours.  My Chef made his own Caesar dressing, we had romaine lettuce, cucumbers, tomatoes, and homemade croutons, along with pan seared lamb. mmmmmmmmmmmmm Dessert later was a small bowl of cut up strawberries.

Breakfast for Frank (I ran out of the house early) Oatmeal and mixed berries.

Our lunch was left over soon to be famous Scrappy SNAP Pasta Fagioli (see yesterday's post for the details)
 

 

SNAP Week 4 Day 1

$85.63 ......here we are at the start of our 4th week.

Stock on Hand
$3.00

Total: $82.63 left for the rest of the week.

Relaxing Sunday, me working on a paper for a class I am taking, that I did finish and submit today........Frank chained to the kitchen!!

Frank was happily working on what turned out to be a wonderful, delicious soup that he called:
 Scrappy SNAP Pasta Fagioli

Over the last 3 weeks, as Frank has been cooking and cutting up carrots, onions, bell peppers, celery, jalapenos, sweet potato, cabbage, parsley and tomatoes, he has been saving all the ends and peelings in a bag in the freezer.

 He also had a bag of tomato juice that he actually made by rinsing out the tomato cans that he had used for cooking other meals and saved that tomato water. 

Unbelievable!! This guy does save everything!!  (Just to let the gang in the Chef Suzanne kitchen know, there was no bacon fat used in the making of this soup) 
Today he pulled out the bags, which were each a gallon bag 3/4 full.  This is what he started his soup stock with. 

Into a pot the bags of scraps and tomato water went, with just enough water added to cover the vegetables. 

 

 

When the stock had cooked for about 30 minutes he strained all that wonderful liquid out to a bowl.  He sautéed an onion and then added most of the liquid back into the pot.  Into the bowl he added 1 can of cannellini beans and used his stick blender to blend the rest of the liquid with the beans to use as a thickener, which he then added to the pot.  Then he put in a can of tomatoes, another can of cannellini beans, 2 cups of left over marinara that he had in the freezer saved from this last week, 1/2 pound pasta, 1/2 bag of frozen mixed vegetables which he had bought last week and meatballs.

 

The meatballs he made today from the left over pizza topping sausage and hamburger, egg and bread crumbs.  The bread crumbs he made today from the last of the loaf of bread. 

Wow what a process!!

 

But the finished product was worth the effort!!  (even the wait....grrrrrr me hungry Frank!)

This is not your shelf bought Campbell's soup!!!

We added in about $3.00 worth of beans, tomatoes and pasta, the rest was "leftovers", scraps and what most might say we could have thrown away as garbage.
We figure there are about 10-12 servings.
On sale the Campbell's soup as you can see might be $1.89/not on sale $2.00- they call it 2 servings.

3 servings we had for dinner.  Those 2 cups at the top have lids, we will be bringing to work tomorrow for lunch.  The bowls Frank covered and put in the frig, what we don't eat we can freeze.

We started the day with a brunch that sprang from Chef Frank's creative mind.....it reminded me of a meal that would have been served at an old restaurant I used to go to back in the late 70's-80's, called the Magic Pan. 
To read more about the Magic Pan see, http://en.wikipedia.org/wiki/Magic_Pan

  Frank made a mushroom omelet, then topped it with a broccoli and cheese sauce (think Alfredo sauce) that had a touch of lemon zest.  Though Frank was not very happy with the way it looks on the platter, (and I have to point out that that is a platter, not a plate!)  it tasted wonderful!!  A really decadent Sunday brunch, real butter on the bread, 1/2 cup cream in the sauce......mmmmmmmm platter lickin' good!!

This was a bit of a departure from the overall healthier meals we have been eating.  Maybe one can conjure up an image of a plate of biscuits and gravy with an egg on top from Bob Evans.....thinking......NEED or WANT......hmmmmmmmmmm







 

Week 3 Day 7

$2.19 ........that is gone and more

Saturday we took a day trip up to see my sister and family in the Chicago area.  I realized after stopping at a gas station convenience store and spending $7.50....we had gone over our SNAP allowance, the rest would have come out of our bill payment money if we were actually living on SNAP.  Did Frank and I really NEED to share a teriyaki beef jerky, Gardetto's rye crisps and peanut M&Ms?  But hey, what is a road trip without snacks?  But, we could of brought snacks from home.  We had packed up the "leftovers"- 1 1/2 chickens and the pasta from last night's dinner, along with a fresh salad and homemade balsamic vinaigrette that Frank had put together in the morning, along with the last few pieces of Spanakopita that I knew my sister would love.  We wanted to share this with my family for lunch.  It was 2 hours until lunchtime. 

NEED and WANT, two very different desires.  For myself, Frank and as far as I can see this is true for most of the people we know- WANT is the driver for us all.  We shop with money that we may be able to afford to spend on basically whatever we WANT.  Our bellies are always full and over the years, overfilled.  Our houses have more electronics than actual plug-in outlets.  Our closets and drawers are stuffed with so many clothes (in my case a few different sizes), that some people actually rotate them each season. Our kids and grandkids have every toy, book, game and snack food imaginable. 

What we WANT may not always be the best choices that we make for ourselves.  When it comes to food, our WANTS might not be the most nutritious, healthy or best value.  How many people have I known over the years, maybe even some now, have spent money on credit cards, at restaurants, and at the end of the month not paid off the balance?  (Myself included in this group years ago)  9% up to and over 20% added onto the price of that meal we WANTED.  Reality is cold hard dollars and sense.  When our WANT desire kicks in, our reality which should be our guide clicks off.  Whether it is spending more money than we should, or eating food that do not help our bodies to be as healthy as could and should be.  Would of, could of and should of......what we all say at times after the fact.

We were discussing SNAP yesterday at my sister's house.  I think the statement my nephew made brings home the above, "I would never be able to do what you are doing.  I have to have my Sushi."
What do any of us really, "have to have"?  For our own healthy life choices, Frank and I are trying to determine the difference between NEED and WANT. 

This is the start of Week 4.....Last week we started working on comparing foods we may buy already prepared, like frozen entrees, with food made at home.  Frank is going to keep that going this week.  We are still trying to add more fruits into our meals and snacks, while continuing to add more vegetables.

Frank had bagged up and froze the rest of the marinara sauce, plenty left for several meals

 

Saturday breakfast-Sautéed Spinach, mozzarella cheese, eggs mixed with marinara wrapped in tortilla

Lunch was the left over pasta and chicken with side salad and Spanakopita

Dinner-Frank and I used a gift card we received for Christmas to Charleston's Restaurant after driving back last night from Chicago.  We had the spinach and cheese dip appetizer, then we split a grilled chicken sandwich topped with spouts, avocado, cheese, tomato and honey mustard dressing and French fries on the side. Nice treat after a busy day!




 

SNAP Week 3 Day 6

$2.19 to start today....ending with $2.19

Frank was inspired by me today for our dinner.  After the Greek Spanakopita I made last night from a family recipe, he decided to make my mom's famous Chicken and Spaghetti in the oven.  He asked what it was called and I told him, "Chicken and Spaghetti in the oven, that is just what we have called it for all of my 54 years."  Chicken baked Greek style with lemon, olive oil and oregano rubbed all over.  When chicken is done, take it out of the pan.  To the pan add tomatoes and spaghetti with enough water to keep pasta moist then bake in oven until pasta is tender.
Of course Chef Frank put his spin on it.  He made the pasta this morning before going to work, rolled out about a pound and a half then hung it to dry.  Instead of canned tomatoes, he used some of the marinara that we had earlier in the week.  For some reason he stuck celery and carrot inside the chicken.  Yes, it was delicious!
I know for a fact it tastes just as good the next day.  There are many people out there that do not eat "leftovers".  I have met a few in my life.  They are an enigma to me.  I would actually stop at my parents house, when I was in my 20's and out on my own, to see what they had left over in their refrigerator.  I did the same during my 30's and 40's at my sister's house whenever I would be over there. I don't really know, if people who do not eat leftovers are afraid to, for imaginary health reasons, or they just don't like to eat the same thing a second time.  I have heard both reasons over the years. 
After learning that somewhere around 40% of all food is wasted for one reason or another, I just feel the need to reiterate it.  We are trying to take that to heart here at our house.  Frank is making an effort to create delicious meals that will stretch us throughout the week.  Extra portions are not being gobbled up anymore, we are learning restraint which helps not only our pocketbook, but also our waistlines.  He put 4 servings of lasagna in the freezer for a quick heat up meal.  If you think about single portion frozen dinners costing anywhere from $2.00-$6.00 and then know that our whole 8-9 servings of lasagna cost only $4.00, it makes sense to make your own "frozen food", or as I call them, leftovers. 

This morning Frank was a little fancy with breakfast-Lightly sautéed spinach with tomatoes and cheese, topped with a poached egg on toast.
                                                                            Mine

Frank's

I took "leftover" Spanakopita with side of rice to work today-a friend gave me some yummy beets on the side.

Dinner-Chicken and Pasta in the Oven!
                                                       Frank's Homemade Fettuccini noodles

 

 

 

SNAP Week 3 Day 5

(I started writing this Thursday night and now it turned into Friday morning midnight)

$10.57 to start our day Thursday 

Kroger
$1.98 Spinach 2 lbs.
$2.89 Eggs 18 eggs
$4.87

Meijer
$3.49 Filo Dough

Total: $8.38

Left for the week: $2.19

I know I have mentioned this before, but it is so wonderful to have friends and family in this world.  Tonight Frank and I were invited to a post holiday party.  Imagine going to a party where everyone bringing a dish, to share, works for a Chef!   mmmmmmm yummy food was had by all!!!  Our contribution was Spanakopita (spinach pie).  The money Frank spent today all went to this dish, except for 11 eggs that are still left.  I actually made the dish for the party.  It is a recipe that my family has had for many years.  I brought out my Greek tonight. 

 

We still have lasagna left that Frank put in the freezer, 2 portions each.  He has 2 chickens to cook up tomorrow and we have pasta ready in the frig for Frank to roll out.  Fruit in the freezer, oranges, lettuce, carrots, cucumber and variety of cheese.  There is plenty for us even with just $2.19 left.

My Breakfast was oatmeal and berries.....coffee always!

Frank's Breakfast also oatmeal and berries.....but he also added after I left for work egg scrambled in marinara sauce on top of toasted baguette brushed with garlic

Frank says he has never appreciated marinara sauce and all the uses as he did this week by putting it in eggs

I did take a picture of my lunch today....same as yesterday, whole wheat pita with marinara, cheese and sausage toasted in toaster oven.

 We are both very worn out from our work and fun today!  Nighty Night : )

SNAP Week 3 Day 4

$16.22 Starting off the day......
I bought 2 chocolate bars for Frank (buy 1 get 1 free, or BOGO as my dad likes to calls it down in Florida)
CVS
$1.87 Hersey Chocolate
Meijer
$1.29 Lettuce
$2.49 Baguette (bread)
$3.78

Total left for week $10.57

Today I picked up our grandsons after school, they are 12 year old twin boys.  As we were talking on the way home, one of them turns to me and says, "Nan, I have been keeping up with your SNAP blog and I have to say the last few days have seemed kinda lazy".  Of course, in my defense I tried to explain about Sunday and Monday's joyful experiences, however, I had to agreed with him.
I had never expected this journey to be so all consuming.  We are constantly thinking about food choices and how we are going to plan for our next meal or our several days of meals.  When money is limited like this, trying to have enough is a daily struggle.  I think now I may be just starting to understand how stressful and anxious a family or a person on disability would feel going through this week after week after week, month after month, possibly with little to no end in sight.

"USDA has conducted two detailed studies of how long people receive food stamps. The first, which focused on the economic expansion of the mid-1980s, found that more than half of all households coming onto the Food Stamp Program left within six months; over two-thirds were gone within a year. A second study, which focused on the recession of the early 1990s, found only 42 percent leaving within six months and 57 percent exiting within a year. This suggests that economic conditions have a major impact on how long people receive food stamps. It should be noted that these figures include elderly and disabled recipients who typically received food stamps for longer spells and thus overstate the duration of food stamp receipt by households containing members able to work".
David Super, 2001 Read more: http://www.cbpp.org/cms/index.cfm?fa=view&id=2022

Frank made a yummy meat lasagna tonight for dinner, this is one of those typical meals that many people pick up frozen at the grocery store then heat up in the oven.
Basically there are 3 sizes to choose from-Party Size, Family size or Individual

Stouffer's Family Size- 57 ounces -7-9 servings approx. $8.00

Frank's Lasagna-same size cost less than $4.00
Homemade sauce
Homemade Pasta
Cheese -Mozzarella and Ricotta
Meat-Italian sausage and ground beef

Now, here is the thing...........Frank planned ahead and made this an Italian week.  He started with pizza and then used some of the ingredients for our breakfast wraps and my lunch today and for the lasagna tonight.  There is still plenty of ingredients left over.  If you were to go out and buy a Stouffer's frozen lasagna, you would have lasagna for 3 days (maybe more), but that is all you would get.
 
Nutritional aspects- 850mg salt (sodium) per 1 cup serving of Stouffer's Lasagna
                             -  440mg salt (sodium) per 1 cup serving in Frank's lasagna

"2011 USDA recommends that everyone--adults as well as children--limit their daily sodium intake to less than 1,500 mg daily, not just those who are over 51 years of age or suffering from heart disease and high blood pressure"
Read more: http://www.livestrong.com/article/425639-american-heart-association-sodium-recommendations/#ixzz2IqsPhWxW

Breakfast-Italian Egg Wrap, homemade marinara scrambled into eggs, cream cheese in a tortilla

My lunch was a whole wheat pita, topped with ground beef, cheese and tomato open face baked in toaster oven at work. (no picture, I was hungry and forgot to take one)

Dinner-mmmmmm lasagna and side salad with olive oil and balsamic vinegar

Dessert-Hershey Chocolate Bar.....Frank is sharing just a bite or 2 with me!