$23.92 was left as of Friday morning.....We did not spent any of our SNAP funds yesterday or today
I wonder how many of the 46.7 million Americans that receive SNAP assistance have $23.92 left this week? (46.7 million was the number of people on food stamps as of June 2012 U.S. Department of Agriculture data, with an average amount of monthly benefits at $133 ....Frank and I would have been working with about $63.00/week last June and had nothing left over)
Frank and I consider ourselves very lucky to have family and friends that we are able to share our lives with. Last night we were invited over to Grandma and Grandpa's house for dinner. Grandma put together a tasty meal of sliced ham with orange marmalade glaze, baked potato and green beans fixed a new way that Frank a I thought were fantastic!! Grandma mixed green beans with garlic, coconut oil and dill, sooooo yummy! When I think about other people and how they may be living with SNAP funds, I hope they have some options of meals with family and friends that will help to not only stretch their funds, but also nourish their souls.
This week we accomplished our goal of adding more vegetables to our meals. We had some oranges and a pineapple, but we will continue to work on increasing our fruit intake. As we looked back at the week in review, both Frank and I had busy schedules which affected meal planning preparation. Eating Cheetos as a dinner choice is not really something that I personally would recommend or like to repeat. Though some people may not choose Cheetos, they may consider frozen entrees or fast food to save time or just as an option when there is nothing cooked.
In the next week, Chef Frank is planning to prepare some of the meals that many people may simply buy premade and then heat up in the oven or microwave or just simply eat as fast food choices. He would like to compare the time it takes in preparation, the cost difference in premade vs homemade and the nutritional differences. We want to try and understand what the challenges are to preparing meals like this in our busy and at times, hectic lives. What we have learned so far is that planning is the key when there are financial constraints in the kitchen, I wonder if the same key will turn the lock on time constraints......we will see.
Today's breakfast may look the same as other days, but Frank is always changing up the flavor combinations for yummy tasty variety. Grandma gave Frank a jar of coconut oil last night, so he made cilantro coconut cream cheese and he used the coconut oil to scramble the eggs in and a dash of creole seasoning. Mmmmmmmmmmmmmm!!
I wonder how many of the 46.7 million Americans that receive SNAP assistance have $23.92 left this week? (46.7 million was the number of people on food stamps as of June 2012 U.S. Department of Agriculture data, with an average amount of monthly benefits at $133 ....Frank and I would have been working with about $63.00/week last June and had nothing left over)
Frank and I consider ourselves very lucky to have family and friends that we are able to share our lives with. Last night we were invited over to Grandma and Grandpa's house for dinner. Grandma put together a tasty meal of sliced ham with orange marmalade glaze, baked potato and green beans fixed a new way that Frank a I thought were fantastic!! Grandma mixed green beans with garlic, coconut oil and dill, sooooo yummy! When I think about other people and how they may be living with SNAP funds, I hope they have some options of meals with family and friends that will help to not only stretch their funds, but also nourish their souls.
This week we accomplished our goal of adding more vegetables to our meals. We had some oranges and a pineapple, but we will continue to work on increasing our fruit intake. As we looked back at the week in review, both Frank and I had busy schedules which affected meal planning preparation. Eating Cheetos as a dinner choice is not really something that I personally would recommend or like to repeat. Though some people may not choose Cheetos, they may consider frozen entrees or fast food to save time or just as an option when there is nothing cooked.
In the next week, Chef Frank is planning to prepare some of the meals that many people may simply buy premade and then heat up in the oven or microwave or just simply eat as fast food choices. He would like to compare the time it takes in preparation, the cost difference in premade vs homemade and the nutritional differences. We want to try and understand what the challenges are to preparing meals like this in our busy and at times, hectic lives. What we have learned so far is that planning is the key when there are financial constraints in the kitchen, I wonder if the same key will turn the lock on time constraints......we will see.
Today's breakfast may look the same as other days, but Frank is always changing up the flavor combinations for yummy tasty variety. Grandma gave Frank a jar of coconut oil last night, so he made cilantro coconut cream cheese and he used the coconut oil to scramble the eggs in and a dash of creole seasoning. Mmmmmmmmmmmmmm!!
Lunch was a Nan creation-Quesadilla, 2 tortillas filled with cheddar and mozzarella cheese, tomato, cilantro and peppers, brushed with chipotle sauce......Frank said mmmmmmmmm this time! We both agreed that 2 weeks ago one Quesadilla may not have been enough, we might have made 2 or had something else with it. But today it was plenty for us to share and feel satisfied. We are learning so much!
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