Food Stamp Challenge: Overview of Days Six and Seven

So, the Food Stamp Challenge is almost over.

It's actually ending a day sooner than I thought. This entire time I was thinking the challenge was from Tuesday to Tuesday, but today marks seven days.

If it wasn't for Thanksgiving on Thursday, I really would continue the challenge. In all honesty, it hasn't been that bad.

I've challenged myself in new ways. I've found time in my day to actually cook, instead of turning to frozen dinners like Lean Cuisines and Smart Ones. I've learned how to roast a chicken--it was so simple! I've also found that eating healthy on a budget, can be done.

I also hope that this challenge has raised awareness about the SNAP program (formerly known as the Federal Food Stamp Program).

While the challenge is ending, I will continue to eat healthy on a budget.

Here's my menu from Sunday and what I'm eating today:

Sunday

Breakfast:

1 cup oatmeal

1 cup skim milk

Lunch

1 half of a baked potato with roasted chicken and salsa

1 half of an apple

Dinner

2 cups mixed vegetables with roasted chicken

1 half of an apple

Today

Breakfast:

1 cup oatmeal

1 cup skim milk

Lunch

1 peanut butter sandwich

1 cup skim milk

Dinner

2 cups mixed vegetables with roasted chicken

Yogurt (what was left, about a cup)

Now, I've learned quite a bit while on the challenge. One, I could have eaten a bit more. I actually have food left over. I was worried about not having enough, so I skimped on the portion size a bit.

The iced tea was nice, but I should have bought another can of tuna. That way I could have had less peanut butter, and more of a variety.

If you are thinking about doing the challenge, or just want to learn more, here's another resource for you:

The National Agricultural Library's Food and Nutrition Information Center has a project called the SNAP-Ed Connection. It is a web resource center for nutrition educators working with the SNAP program (SNAP is the new name for the Federal Food Stamp Program, it stands for Supplemental Nutrition Assistance Program).

The SNAP-Ed Connection, has an online Recipe Finder database with hundreds of recipes that are all nutritious and low-cost. All recipes are reviewed by Registered Dietitians to make sure they are compatible with the Dietary Guidelines for Americans, come with a nutrition facts label, a cost estimate, and are available in Spanish and English. You can find the recipe finder at http://recipefinder.nal.usda.gov/

There's also a consumer web site called "Community Corner: Nutrition for You and Your Family" which provides consumer friendly information on healthy eating, weight management, cooking and managing food budgets. That site is available at http://snap.nal.usda.gov/community.

Also, I thought I would include one more recipe, just in case you're thinking about what to make for dinner tonight or the rest of the week. The cost per serving is $.59, and each enchilada has 310 calories.

Low Fat Chicken Enchiladas

What you need:

Utensils:

• Large cooking pot (for chicken)

• Cutting board and utility knife

• Medium pot (for salsa)

• Blender

• Medium bowl and spoon

• Casserole dish (baking dish)

Ingredients:

Chicken:

1 medium size fryer (chicken)

12 cups water

1 ½ teaspoon salt

½ teaspoon garlic powder

½ teaspoon oregano leaves

Salsa:

4-8 medium size Serrano peppers

½ teaspoon salt

½ pound tomatoes

¼ cup chopped onion

¼ cup chopped cilantro

Enchiladas:

6-12 corn tortillas

1-1 ½ cups cooked shredded Chicken

2 cups Salsa

¼ - ½ cup Chicken broth

2 cups reduced fat shredded cheese

What to do:

Preparing Chicken:

1. Wash hands and cooking area.

2. Remove the skin of the chicken, cut into pieces and place in a pot of water that covers the

chicken (2-3 inches).

3. Add salt, garlic powder and oregano leaves to the water.

4. Place pot on stove top and let it cook uncovered for about 1 hour at medium heat, stirring

the chicken mixture occasionally for even cooking.

5. Remove the chicken from the broth and shred when cooled.

6. Reserve ¼ - ½ of chicken broth for enchilada recipe below.

Preparing the Salsa:

1. Place washed Serrano peppers in a small pot of lightly salted water. Boil mixture until

peppers change to light green color.

2. Add the previously peeled and washed tomatoes and boil mixture for about 10-15 minutes

until the tomatoes soften.

3. Turn heat off and remove the tomatoes and peppers from the water and let them cool.

4. Place the peppers and tomatoes in a blender and process until smooth.

5. Pour mixture in a bowl and add chopped onions and cilantro.

6. Chill salsa until ready to use in the enchilada recipe below or serve with another dish.

Preparing the Enchiladas:

1. Mix ½ cup of salsa with ¼ - ½ cup of chicken broth.

2. Steam the corn tortillas; or cover them with a clean cloth or damp paper towel and warm them in

the microwave.

3. Dip the tortillas in the sauce mixture.

4. When the tortilla is coated on both sides with sauce, remove from sauce.

5. Roll shredded chicken in the tortilla and place it in a casserole dish.

6. Repeat steps 3-5 until all of the enchiladas are prepared.

7. Pour and spread the remaining salsa on top of the enchiladas.

8. Add shredded cheese on top as desired.

9. Place in 350°F oven for 10-15 minutes or until cheese melts.

10. Allow dish to cool for about 5 minutes and serve.

11. Refrigerate leftovers in shallow containers to allow them to cool properly.

I've really enjoyed taking the challenge, and I hope I've helped you along the way! I'll be sharing more money saving ideas as they come my way. As always, if you have any ideas let me know. You can email me at stancik@kbtx.com. I hope you all have a safe and blessed holiday week. See you tonight! Meredith