SNAP Challenge Day Three
Busy day today, had a meeting at the library that lasted 3 hours this morning and then I had to take my daughter to a fair. Didn’t have time to make breakfast and so my first meal of the day was a portable lunch that I made when I stopped home between events.
I’ll fit and eat breakfast later in the day so that the day will reflect 3 meals.
Can I just say that this breakfast felt like I was eating a buttery oatmeal cookie. No complaints from me on this one.
- Oatmeal with raisins and butter (sprinkle of cinnamon)
- ½ cup raw oatmeal (1 serving)
- 1 box raisins
- 2 pats of butter
- Tea bag
Today lunch had to be portable. I made the entire lunch in the time it took for the English muffin to toast. It was certainly faster than hitting the drive through. Everything was put in baggies and I ended up eating my lunch in the car, something that I try to avoid, but hey, it happens – life is busy.
Note: I’m a big yardsaler and as a result, I’ve picked up lots of small plastic containers for food. I should have used them here instead of the baggies but I was so rushed. My point is that you don’t need to buy baggies, you can buy a .10/.25 cent container that will last forever from a yardsale (or thrift store.)
To drink, I had water which had been infused with lemon. (Second day using the lemon slices, I made sure the water bottle was kept in fridge.)
- Ham, cheddar cheese, escarole sandwich on English muffin
- Tortilla chips
- 1 toasted English Muffin
- 1 slice deli ham
- ½ slice deli cheddar cheese
- Some escarole from head
- 8 Tortilla chips (1 serving)
- 1 Tangerine
To drink – lemon water
I had my tea and cookie snack in the afternoon. Not a big cookie eater but I’m find that I’m loving my Vanilla Wafers.
- 11 Vanilla cookies (1 serving)
- Cup of tea
For this dinner I was originally going to have a side salad but when I made the BLT pasta last night, the wilted Escarole worked out so well that I threw it into the dish tonight.
Note, when I got the meat off of the chicken thigh that first night, I left the skin on and added a teaspoon of the chicken fat from the pan into each portion. That helped with oil and flavor.
- Easy chicken cassuolet
- Buttered bread
- ½ precooked chicken thigh (from freezer)
- 1/3 can of beans (1 serving)
- Slice of onion
- 1/3 can of diced tomatoes (1 serving)
- Handful of Escarole
- Slice bread
- Seasoned salt
Wasn’t really hungry but to keep to my plan of 3 meals and 2 snacks, I ate 2 carrots (not a problem, I actually love carrots.)
- 2 raw carrots