SNAP Challenge Day Two
Second day of the challenge. Am thinking a lot about food, not because I’m hungry but because I’m not completely sure things are going to work out the way I planned. The easiest thing for me would be to do things like have oatmeal every morning, or Ramen noodles for lunches, but I want to eat food that is not only good but varied, healthy, and tasty.
If I keep to my plan, I should be okay.
Hey remember that ½ of an apple we used yesterday in the breakfast sandwich? Well today we use the other half to make a breakfast that tastes like warm apple pie.
- Apple oatmeal
(Dice up ½ apple and put the chunks in with the oatmeal when it cooks, you might have to reduce the water a tad due to the water in the apples, but the end result is well worth it.)
- Cup of tea
- ½ cup oatmeal (I serving)
- ½ apple died
- Butter slices
- Cinnamon (on hand)
- Tea bag
And remember those 2 extra chicken thighs I had cooked the first night and then packaged into 4 half thigh servings? 1 went into the fridge, the other 3 into the freezer. I pulled out the fridge serving to make this quick and tasty sandwich.
As a general note, I love English muffins. They’re the perfect size for sandwiches and when you toast them, they give everything added crunchy texture.
- Chicken, tomato, escarole sandwich
- Tomato slices
- Tortilla chips
- 1 toasted English Muffin
- ½ precooked chicken thigh
- ½ tomato cut into 1 slice and the rest into quarters
- 8 tortilla chips
- 1 banana
- 2 slices from lemon
To drink –water infused with 2 lemon slices. (Be sure to wash the lemon before using)
I don’t think I need to show the day’s snack but I’m going to show you this one because as I was tearing the tea bags apart, one tore open and so this is what I did with it. Hey, a penny is a penny, right?
- 11 Vanilla cookies (1 serving)
- Cup of tea
This is the dinner I didn’t eat because I had a previous obligation. Instead, I made it the following day (to make sure a full week’s worth of food is used from my groceries) and I gave it to my 17 year old son. (I had a town function that I had to attend, details are in the first post.)
My son loved it, said it was “real good” (high praise from a teen), and asked that I make the recipe again at some point.
- BLT Pasta
Cook pasta until done. Reserve half of the pasta and put in a container for a later meal.
In a fry pan, cook two slices of bacon until crisp. Break up the bacon in the pan. Add the pasta for this meal (1/2 of total), add 1/3 can of diced tomatoes with some liquid from can, and a handful of escarole chopped up.
Stir until the greens are wilted.
- 1 cup of pasta (2 servings – 1 is set aside)
- 2 slices of bacon
- 1/3 can of diced tomatoes with some of the liquid
- Handful of escarole – chopped
- 1 slice hot buttered toast with garlic salt