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Bee Sweet With Food Stamps Cooking Club

June 20th, 2012

HONEY, can you BEEt the goodness of this golden liquid?

Honey is an amazing food.  Not suitable for babies, it is a wonderful and health supporting treat.  Locally harvested honey is ideal but use what you have and be creative.  Our newspaper  had some great ideas about using honey today, so let’s open the honey pot and the  Lincoln Journal Star and see what’s there.

One easy-do way to use honey is to spread it over toast.  It’s tasty, it is a great way to boost immunity and it is so easy that even youngsters can manage to fix it for themselves. 

Another way to use honey is to pair it with some vinegar, add your favorite spices or herbs and drizzle it over your green salad.

Eateries often feature dipping sauces with honey.  Think honey/mustard or honey/barbecue.  The Journal had a great idea from  Buzz Vance that made my mouth water:

HONEY BARBECUE SAUCE – Buzz Vance

1/4  cup butter

1   cup chopped onion

1    cup ketchup

1/3  cup water

1/4  cup honey  * more for a thicker sauce

2   tablespoons lemon juice

1  teaspoon Worcestershire sauce

1/4  teaspoon black pepper

1/4  teaspoon chili powder

Saute butter and onion until the onion is translucent.  Stir in ketchup, water, honey, Worcestershire sauce, pepper and chili powder.  Simmer for 5 minutes, remove from heat and add the lemon juice.

This has GOT to be a major winner!  The lemon juice would brighten the tomato-y flavor and those ingredients would make for a lip-smacking, finger-licking good dip or sauce for most any meat. 

*Recipes, such as this one, get snipped out of the paper and filed in my “Newspaper Recipes” file, which I mark “MUST TRY ASAP”…after I make it the first time I note whether it is worth a repeat performance.

On the same page in the Journal Doug Hunter offered up his no bake bars, starring honey:

HONEY PEANUT BUTTER PROTEIN BARS – Doug Hunter

1  cup peanut butter 

*Doug suggests natural; users of food commodities or pantries may have “regular” peanut butter.  NO WORRIES…no one will bother the Kitchen Police with this detail.

1   cup honey

3   cups dry, uncooked old fashioned oatmeal

Combine peanut butter and honey in a large nonstick pot and warm over LOW heat until runny and well mixed.  Mix in the oatmeal.  Do NOT cook; just heat enough to stir together.

Press into 9 X 9″ pan.  Cool.  Cut into bars.  Wrap each bar in foil and store in plastic bags or freezer containers.

*This would make great treats to tote to a picnic!  *It could be breakfast on the go, too!

As any user of an EBT card from WIC or SNAP can tell you, we are living in the back half of the month, making every effort to s t r e t c h those food budgets until they snap!  If you have food commodities or food pantry food; if you are just plain frugal and are living on a dime you are well aware of making the food last til more can be laid in.  We hope this little website is helpful to you in this regard.

Our club members are famous for sharing their ideas for frugality and good health.  Feel free to leave your comments on the blog.  We live for comments, doncha know?  grin

Here’s hoping you are enjoying the summer months, making wonderful memories with your families and not stressing over what to eat!  Please consider yourselves HUGGED.

~Connie Baum

The FTC wants you to know there are links in this post.  Should they be clicked, resulting in sales, your humble blogger would be fairly compensated.  Please do your due diligence when conducting affairs online or offline.  Always do business with those you trust implicitly.

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Posted in Breakfast, Cooking, How To, Recipes, snacks, Tips

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Food Stamps Cooking Club: Fruit Roll?

March 14th, 2011

 

Any of these fruits would be suitable for a fruit roll for the teacher!

The Normantor, The Bird and I were having our second cup of coffee in the Club House this morning when the subject of Fruit Rolls came up.  The Bird giggled when asked if he recalled taking oranges for his teachers.  The Normanator had never heard tell of such a thing.  Then it was The Bird’s and my turn to giggle.

In case you are in The Normanator’s camp and unfamiliar with this long standing tradition from Mother Connie’s childhood, allow me to enlighten you.  The word would be spread among the kids at school that there would be a Fruit Roll for Teacher on such-and-such a day.  Each child was to bring a piece of fruit and keep it out of Teacher’s sight.  During class time, someone would stand and cry out “Fruit Roll!” and everyone would roll their offering on the floor, along the rows of desks, arriving at the Teacher’s feet.  She would pretend to be surprised-grapefruits are hard for first graders to hide- and everyone would clap and holler, “YAY! Teacher!”  Sometimes it would be to welcome the instructor back from an illness or birth of a baby or simply to honor them at the end of the school year.

Mother Connie teased The Normanator that since he is MUCH older-she has remained 33 but he just observed another birthday last week-this tradition of rolling fruit is something for the younger generation.

SIDEBAR:  The Normanator did not buy that story. END SIDEBAR.

Now treats called fruit rolls can be purchased in boxes by the dozens.  That is a completely different kettle of fish…

When Mother Connie’s kids were little, drying fruit was a popular activity.  Dehydrators came along and fruit or any food could be dried and preserved relatively easily.

Dried fruits are wonderful because they keep well and they are so sweet that it takes a very small amount to satisfy a sweet tooth or make a hot cereal more interesting.  They are great snacks for lunchboxes and after school or road trips, too.

Fruit leathers...

I think these things can be made in an oven but I’m no expert, nor do I have a dehydrator.  So let’s toss this one to the Club Members.  They are THE most clever people on the planet, very cost conscious and creative.  It will be great fun to hear from everybody.

You can leave your ideas and recipes in the Comments section or send them to foodstampscookingclub@gmail.com

If you are using an EBT card for WIC or SNAP, you are no doubt looking for ways to trim the cost of your groceries.  If you use food commodities or a food pantry, you are eager to learn ways to s t r e t c h your food budget.  If you use Angel Food Ministries, Farmers Markets Coupons or you are simply a thrifty sort, you are ready, willing and able to do whatever it takes to make the grocery money match the month. Anyone who is living on a dime can relate to this need!

We want to welcome the new faces who have signed up for our series of cooking tips and infrequent email messages.  It’s great fun to have you come aboard and participate in all the fun around here!

Cruise on over to your sponsors, if you have the time.  We are propped up by Living On a Dime, Saving Dinner, Rapid Cash Marketing and ToothSoap.  They’d love it if you popped in and let them know that Mother Connie sent you!

If you would like to see our sister blogs here is the list:

Mother Connie Sez, where you-know-who rants and raves about health and healing and other assorted random subjects.  The Healthy and Wealthy You explores, of all things, health and wealth-big surprise, eh?  And SoapyTeeth is the most fun of all, offering state of the art dental care ideas.

OK, boys and girls.  Let us know about your dehydrator recipes!

Connie Baum

The FTC wants you to know there are links in this post.  Should they be clicked, resulting in sales, your humble blogger would be fairly compensated.  Please do your due diligence when conducting affairs online or offline.  Always do business with those you trust implicitly.

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Posted in Cooking, Message from Mother Connie, Recipes, snacks

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Food Stamps Cooking Club: Chefs and their Knives?

October 28th, 2010

Do YOU have a knife like this in your kitchen drawer? Is it your "work horse" knife?

Everybody has a favorite knife.  Mother Connie is so old she remembers the radio show “Kitchen Klatter” and the premium knife they made available for almost nothing.  That little knife still has a place in the drawer 40 years later!

As much as that knife has been used, it is not the favorite.  That would be the carbon steel chef’s knife with the wooden handle and blade that rusts whenever onions are cut with it.  It fits my hand, it sharpens easily and quickly and I LOVE THAT KNIFE.

However, it is 30 years old now and it’s time to get up to date.  After a conference with Chef Josh of Grill A Chef from  Food Network’s “Chopped” fame he suggested I scope out HIS fave.  It is a handsome thing and he highly recommends it.  It would make a lovely, timely birthday gift for a certain blogger.  Chef Josh has many great kitchen tools available from his website, so if you like to window shop, please cruise on over to his place and have a look.  The links that take you there will not benefit Mother Connie; they will help Chef Josh to keep his site up and running.  He thanks you and so do I, for any sales that are made there.

Recently I witnessed a busy cook who was prepping veggies for a gang and all she had for such a big job was a knife not unlike the one pictured above.  This leads your humble blogger to believe that people just use whatever their mothers used or whatever premium THEY got 40 years ago.  Old habits die hard.

However, a good sharp chef’s knife can speed things up in the kitchen.  When it comes to cutting squash or watermelons or chopping onions the proper tools are important to Mother Connie.  Maybe you feel the same way.

We’d LOVE to hear about YOUR favorite knife.  We want to know the story about it.  Everybody has a story, after all.  AND the good news is that our Comment Feature seems to be up and running again.  I guess the computer fairies sprinkled their magic dust over the mechanism…

As you know, this blog exists to help users of public assistance who fund their food budgets with EBT cards from WIC or SNAP.  We hope to help users of Angel Food Ministries, food pantry users and those who depend on food commodities.  We sincerely hope we are meeting your requirements for budget friendly food ideas.

I found a dessert recipe I hope you’ll like.  Mother Connie has added her comments in italics.

This recipe is courtesy of  Garrett McCord of Vanilla Garlic as found on “Simply Recipes”.


Butterscotch Pudding Recipe

Ingredients

  • 2 tablespoons unsalted butter *Mother C. used salted butter
  • 1 1/2 cups dark brown sugar*light brown is ok, too
  • 1/2 teaspoon kosher salt *Use whatever is in your shaker
  • 1 1/4 cup cream*Mother C only had 1/2 n 1/2
  • 3/4 cup whole milk
  • 3 egg yolks
  • 1  1/2 tablespoons vanilla extract

Method

1 Preheat oven to 325°F and set a kettle of water to boil. Set four ramekins or oven-safe bowls out and a large baking dish. In a saucepan melt the butter. Once melted add the brown sugar and salt, stir until well combined. Add the cream and milk to the sugar mixture. Heat until steamy and tiny, pinprick-sized bubbles begin to show around the side of the pot and the ingredients are combined (about 170°F to 180°F). You do not want it to boil or even simmer as this cause scalding or curdling of the milk. Remove from heat immediately.

2 Slowly, in a thin stream, pour the heated sugar-dairy mixture into the egg yolks, whisking constantly so that the egg yolks are tempered by the warm mixture, but not cooked by it. Stir in the vanilla extract. Pour through a fine mesh sieve to catch any cooked bits of egg.

3 Ladle the mixture evenly into the ramekins. Place ramekins in the baking dish and pour the hot water into the baking dish until the water rises an inch from the top of the ramekins. Lightly tent the entire pan (not each individual ramekin) with some vented foil. The foil can simply be crimped on two opposite sides, it shouldn’t be airtight. Bake for 50-65 minutes or until set (the sides should be firm and the center only a bit wobbly). Be sure to rotate the pan half way through cooking. Allow to cool or, preferably, chill before serving.

Serves 4

*Mother Connie again:  Don’t panic over not having ramekins.  Use custard cups if you have them OR coffee mugs, if they are oven worthy.  Shucks, you can put the whole shootin’ match into a shallow baking pan and the Kitchen Police will not have grounds to arrest you!

This pudding is hearty and satisfying at the end of a family meal.  It also makes a great after school snack for youngsters who come home ready for something yummy!

Remember to visit Chef Josh’s Tools Page. And do hurry back.  Our gmail indicates you people are filled with great ideas to share!

foodstampscookingclub!gmail.com  is the place to send YOUR great ideas and to let us know about YOUR favorite knife!

Connie Baum

The FTC wants you to know there are links in this post.  Should they be clicked, resulting in sales, your humble blogger would be fairly compensated.  Please do your due diligence when conducting affairs online or offline.  Always do business with those you trust implicitly.

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Food Stamps Cooking Club: Cheap n Healthy After School Snacks, Anyone?

October 18th, 2010

Leanne Ely has favored us with after school snack ideas today!

After School Snack Ideas By Leanne Ely, C.N.C.

Dear Friends,

They walk in the door and before you can even say “Hi, how was your day?” they’re saying “I’m hungry!”. It’s easy to grab a bag of chips, a cookie, or a can of pop but you want to offer them something different. You’re looking for quick and easy but healthy too. Is there such a thing? You bet there is and I’m here to help you fill their empty bellies with after school snacks you can give your children with confidence. And don’t forget, preparing these snacks with your kids is a great time for some of the best conversations. You can find out a lot about your kids and their lives while talking and working in the kitchen together.

Here’s just a few ideas to get you thinking:

Mini Pizza – English muffin pizzas offer a healthy dose of calcium and are quick and easy to create. All that is needed are whole wheat English muffins, pizza sauce, and shredded cheese. Apply a bit of sauce to each muffin, and sprinkle with the cheese. Heat in the oven just until the cheese is melted. You can engage your kids in conversation as you prepare this snack together.

Fruit – A common after school snack, but you can spice it up by adding some a healthy fruit dip. Simply mix some plain low-fat yogurt, lemon juice and honey. You can experiment with this dip and change it up by adding some cocoa instead of lemon juice or molasses and cinnamon instead of honey. Use your creativity and your cupboards to their full potential. Your kids can help you by washing the fruits while you prepare the dip.

Mix It Up – Tossing together a variety of ingredients can make for a special blend of trail mix. Items such as almonds, popcorn, dried fruit, cashews, and pretzels, can be added to make a unique yet tasty snack. Consider the preferences of your children when combining the foods for this snack. Trail mix will last for days, so you can make up a big Rubbermaid bowl full over the weekend for a quick snack that requires no preparation.

For more snack ideas check out my Snack Series here:
Love,
Leanne, Your Dinner Diva

Saving Your Dinner since 2001, Saving Dinner.com

Copyright (C) 2010 www.savingdinner.com Leanne Ely, CNC All rights reserved.

Users of EBT cards from SNAP or WIC; consumers who avail themselves of Angel Food Ministries and those who visit food pantries and use food commodities will surely find worth in Leanne’s ideas.  So will those who simply follow a frugal path and watch every food dollar closely.   Besides that, Leanne makes us drool!

The big excitement around here is the “birth” of a new baby sister blog:  SoapyTeeth!  It’s kinda cute and it’s all about saving money on your dental bills with state of the art dental care.  You might wanna cruise on over there and scope it out.
Connie Baum

The FTC wants you to know there are links in this post.  Should they be clicked, resulting in sales, your humble blogger would be fairly compensated.  Please do your due diligence when conducting affairs online or offline.  Always do business with those you trust implicitly.


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Food Stamps Cooking Club: Are YOU Frugal to the Core?

September 23rd, 2010
Apple season is in full swing! Our frugal friend who is living on a dime has some great ideas we want to share with you!

Apple season is in full swing! Our frugal friend who is living on a dime has some great ideas and we want to share them with you!

Have you met our good friend from Living On A Dime, Tawra Kellam?  She has the most delightful website and tons of ideas.  She must have a building full of staff because she shares so many good ideas about living on the cheap that she could not possibly think of them all on her own!

Here are some of  best, most frugal notions about apples:

APPLE BUTTER

9 to 10 apples, cored, peeled and chopped
2 cups sugar
2 tsp. cinnamon
1/8 tsp. cloves
1/8 tsp. salt

Place everything into a crock pot. Stir, cover and cook on high 1 hour. Cook on low for 9-11 hours or until thick and dark brown. Stir occasionally. Uncover and cook on low 1 hour longer. Stir with whisk until smooth. Refrigerate or Freeze. Makes 2 pints.

FRIED APPLES

4 large apples, cored and sliced
3 Tbsp. butter or margarine
1/3 cup brown sugar
1/2 tsp. ground cinnamon

Cut apples into 1/4 inch slices. Heat butter in a large skillet. Put the apples, brown sugar, and cinnamon in the skillet and cover. Over medium-low heat, cook apple slices 7-10 minutes or until they begin to soften and the syrup thickens. Serve coated with excess syrup on top. Serves 4.

APPLE SNACK

2 quarts apples, peeled, cored and halved

Coarsely grate apples. Place on a greased cookie sheet. Bake at 225° until dry. Remove from cookie sheet and break into pieces. Store in an airtight container.

If you are living on a dime, dining on a dime can be tricky.  Especially so if you are using WIC or SNAP or food pantry food or food commodities.  Living On a Dime will be a great help to you. Please scope it out, won’t you?

We take great delight in the dialogue about chicken, saving money and the refrigerator that’s been taking place on the comments section of this blog.  Please keep those comments rolling in, people!  We love your mail, too: foodstampscookingclub@gmail.com .

Our sponsors have been delighted to have you pop in, too.  And we note you are visiting our sister blogs: Mother Connie Sez as well as The Healthy and Wealthy You.  We appreciate your visits.

Connie Baum

The FTC wants you to know there are links in this post. Should they be clicked, resulting in sales, your humble blogger would be fairly compensated. Please do your due diligence when conducting affairs online or offline. Always do business with those you trust implicitly.


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Posted in Recipes, snacks, Uncategorized

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Food Stamps Cooking Club: Ch-Ch-Ch-Chia?

July 28th, 2010

 

I HEART CHIA SEEDS...and these amaranth seeds, too!

No doubt you’ve heard that annoying jingle for the green and living Chia pets…what you may not know is that those little seeds are powerhouses of nutrition and flavor!

Renita, who is a frequent contributor and Club Member, turned us onto these beauties.  She found a recipe for Chia Pudding and the stampede to get these seeds was on!  We offer her recipe here and cannot overemphasize how delicious and nutritious it is.  PLUS-and this is critical for Food Stamps Cooking Clubbers-it is economical. Furthermore, it could become your family’s new favorite comfort food!

RENITA’S CHIA TAPIOCA PUDDING

2  cups almond milk, rice milk, coconut milk or fruit juice

1/2  cup Chia seeds

1/3  cup honey  *Or use 15-20 drops Stevia

1/2 – 1  teaspoon vanilla or almond extract

1/4 – 1/2  teaspoon cinnamon

Stir.  Use raw Cacao Powder for chocolate flavor if desired.

Keep in fridge and use for breakfast, lunch, dinner or snacks!

Here are some facts about Chia seeds you may find interesting:

  • Chia seeds are rich in Omega 3 – it has 700% more than wild salmon!
  • Soaked Chia seeds are gelatinous, so are ideal for adding to soups and puddings
  • Considered to be a Superfood, Chia seeds soak up 9 times their weigh in liquid.  Add 9 teaspoons of water for every teaspoon of Chia seeds you put into any dish.
  • For baking, make a gelatin and replace 1/2 the oil in your recipe with the equivalent…if your recipe calls for 1 cup of butter or oil, you would use 1/2 cup of oil or butter and 1/2 cup of the Chia gelatin
  • Chia seeds can be ground in a coffee grinder or food processor to be used to dredge meats before frying or baking.
  • Chia seeds have 500% more calcium than milk; 200% more iron than spinach; 1400% more magnesium than broccoli; and they are rich in fiber, protein, selenium and phosphorous!

Wouldn’t it be fun to make up a batch of this yummy-ness and pour it into ice cube trays so you could give your kids “cubes” of pudding? Kids are going to love this stuff and you’ll be happy to have them eating such a healthy snack!

For users of SNAP or WIC or Angel Food Ministries, this could really be helpful.  If you utilize a food pantry or have food commodities Chia seeds could help you stretch those food dollars.  If you are frugal and health conscious you will be delighted to have Chia seeds on your pantry shelf.

Boy, do we ever owe Renita for this one!  Thanks again, Renita!

We hope you will send your food ideas to foodstampscookingclub@gmail.com because we love getting mail and we love, love, love getting your comments here!  Thank you for your participation!

Connie Baum

The FTC wants you to know there are links in this post.  Should those links be clicked and sales result, your humble blogger would be fairly compensated.  Please do your due diligence when conducting affairs online or offline.  Do business only with those you trust implicitly.

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Food Stamps Cooking with a Bodacious Boomer?

December 17th, 2009

Party Treats for holidays or any celebration are such fun!

Party Treats for holidays or any celebration are such fun!

As part of the daily routine around here I love stopping by a blog called “Bodacious Boomer” just for a peek into Michele Eigler’s life.  She makes me laugh; she makes me cry and the other day she chased me into the kitchen to see if I had the fixings to make these treats!

Here’s what Michele had to say:

“Here’s a great recipe for a homemade holiday treat. There are a lot of versions of this around. This one comes from my good friend Rosie. She’s been making this since God was a child and giving it to everyone for the holidays. This is in no way, shape or form healthy. (If you’re looking for that, please look somewhere else). I made this a few years ago when we did an event in Tennessee. I put a 1.5 C. in ziploc bags and sold it for $3 a pop. I called it Heaven. (I sold out every day). This stuff is addictive!

Before you start, get out the biggest bowl you own and cover your counters (or 4 cookie sheets) with wax paper.

Chop up two pkgs. of the vanilla almond bark into pieces. Place it in the microwave and heat for 30 seconds. Take it out and stir. Put it back in and repeat. Keep doing this until the candy is melted. (Do not heat for more than 30 seconds at a time). When melted, put it into your biggest bowl. Immediately add 1, 15 oz. box of Captain Crunch PB* and 1, 15 oz. box Rice Krispies*. Also add 1 whole can of peanuts. (Rosie uses Spanish peanuts. I use honey roasted). Mix until the cereal is completely covered and immediately place onto a surface covered with wax paper. (I use a spatula to pat it out). Then when it’s set, break it apart to serve or put into containers.

If you’re taking it somewhere for a group, make sure you have a note somewhere that says it contains peanuts.

* You can use the generic versions of the cereals and save a ton.”

So, there you have it, kids!  We appreciate Michele’s generosity in sharing and we know you’ll have fun making these goodies.  They fit perfectly with the budgets we cater to:  SNAP; WICK; Angel Food Ministries; food pantry and food commodities users.

It would be fun if you’d stop by Michele’s blog and leave a thank you note as a comment.

We think it’s fun when you comment here and when you send us mail at foodstampscookingclub@gmail.com  – hint, hint.

You are also welcome to visit our partners and our sister sites:  The Healthy and Wealthy You, where you can learn about being as well and prosperous as possible.  Mother Connie Sez, where you get free advice about life and the living of it; Rapid Cash Review, where you can learn all about internet marketing. 

By now you know the FTC wants you to know that these are links and if they are clicked, resulting in a sale, your humble blogger would be compensated.  Please use your best judgment online as well as offline and do business only with those you trust.

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Hallowe’en Treats in a SNAP?

October 22nd, 2009

It's almost time to brew some treats for tricksters!

It's almost time to brew some treats for tricksters!

Good Grief!  It’s time to think of Hallowe’en treats already!

It may be taxing, inasmuch as it’s stressful enough just to think of feeding our own loved ones, much less little boys and ghouls who come calling!

You may wish to grab a bagful of mini something-or-others at the corner convenience store to keep around for little doorbell ringers. 

Or you may be inclined to turn the lights off and hide in a back bedroom!

After all, you have been managing on food commodities or you’ve visited your local food pantry recently.  Maybe you are getting by with SNAP or WIC funding.  It could be you are nearing the end of your supply of Angel Food Ministries foodstuffs.  Or, you might be looking at a skinny budget and nearly empty kitchen shelves!  Worse, you are also crunched for time!

Here’s hoping The Club can help you ‘make nice’ for little ghosts and costumed characters who might parade to your home for a treat this Hallowe’en.

Candy and sweets are things everyone doles out.  Fruit can bruise.  What if you took a different and healthier approach this year?  How about giving each child a pencil and little notepad?

What if you handed out toothbrushes? Or a page of stickers?

No?  Well, if it must be edible here is an idea: Hard cooked eggs, shells still in place, with “Happy Hallowe’en” scrawled with crayons.

Still looking for THE idea?  Here you go:

TREATS FOR BOYZ N GHOULS ON HALLOWE’EN

Tortillas

Cream cheese or refried beans

Thin slices of turkey, chicken, or ham

Shredded lettuce

Shredded carrots

Spread the beans or cheese over each tortilla.   Arrange the meat slices in the center of the tortilla in a strip.  Layer the lettuce and carrots over the meat.

Next, roll the tortilla tightly.  Slice into pieces and place the pieces into a sandwich bag.  You can tie up the top with black ribbon from a dollar store.

You’ll feel good about offering children treats that won’t cause cavities, upset tummies or chocolate stains!  And you won’t bust your food budget in the process!

If you are taking little people around to visit your neighborhood, please make sure you have a good flashlight and everyone feels safe.  Be sure shoelaces are tied and masks do not interfere with the children’s vision.  Hallowe’en is supposed to be FUN, not accident-prone!

We would love to hear about YOUR plans for Hallowe’en.  Won’t you email us at foodstampscookingclub@gmail.com? Or leave us a comment here on this page.

There are no tricks where our partners are concerned.  We hope you’ll pay them a visit.  Of course, you must understand they are not passing out treats for the occasion!  grin  CLICK HERE to see what they ARE doing.

Connie Baum

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Lunchbox and Snacks: The LATEST News?

August 19th, 2009

My head may explode!

This morning I wrote about how important it is to provide your youngsters will good, nutritious snacks of REAL FOOD.

This noon a nutritionist appeared on television, bragging about how wonderful all the “grab n go” snack foods are that are currently available at your local grocery or supermarket.

I guess she does not shop in food pantries or use food commodities!  I guess she doesn’t have to worry about standing in line with SNAP funds or whethershe has the Farmers Markets coupons!  If she has dealt with the real world, the way you and I have, she would KNOW that chips and crackers offer little to no nutrition, little to no real VALUE.

I YI YI!

The woman who interviewed this “expert” pointed out that apples, bananas, and oranges are quick and easy snacks and do have nutrition.  At least, to her credit, the nutritionist agreed with THAT.

Since that post went up we have heard from folks who are doing their best with snacks and lunchbox lunches.  They were too shy to post their whole name, but that’s quite fine.  We welcome all comments and offer them for the good of the Club.

I leave you now, with this warning:  Beware of advice you get.  It may be hazardous to your health!

Connie Baum


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School Lunch Ideas?

August 19th, 2009

Are you in a funk where you can’t think of anything  to prepare for lunches or after school snacks? Maybe you are dealing with allergies.  Maybe you are caught in a tight spot because you lean hard on food pantries, food commodities, or SNAP funds.  You face the same lunchbox dilemma if you use Angel Food Ministries or have Farmers Markets Coupons.

Maybe I can help by sharing a few ideas.

When it comes to peanut butter it’s a can’t-miss hit with most kids.  It’s cheap, usually, and often found in the commodities bundles.  BUT, if there are allergy issues-some schools have even become  NO PEANUT BUTTER ZONES-there are ways around this sticky wicket.

Almond butter is a great substitute but can be spendy.  How about spreading inexpensive homemade hummus on bread slices to make a lunchbox sammy?  Dress it up with sweet pickle slices or chopped olives or even lettuce leaves.  Another way to make a pretty, tasty snack or lunchbox offering using hummus is to wrap the filling inside red cabbage leaves.

Stuffing ribs of celery with ricotta cheese is not cost prohibitive and very nutritious.  Peeling a tomato and slicing it, slipping it into a little plastic refrigerator dish or food bag will please the school lunch bunch and fill their tummies with quality food. SIDEBAR: Remember to tuck in a napkin or wet wipe!  Tomatoes are juicy! END SIDEBAR.   Making sammies with cheese and jelly gives little students good protein and helps to stabilize their blood sugar levels.

When the kids come home from school they are ready for an after school snack.  Instead of chips and soda, have some bean dip and tortillas at the ready.  Make up some salsa;or  offer them hard cooked egg slices. Toast some bread and let cheese slices melt with the warmth of the toast.  Popcorn is welcoming when kids arrive from school.  That will fill them with great fiber and hold their appetites until the evening meal is served.

Bear in mind that kids who eat real fruits and vegetables will not be sick as often as if they ate junky food or baked treats and they will not be prone to after school snacks that do not benefit their immune systems.

Time is always of the essence where school kids are concerned.  Packing lunches and keeping snacks on hand can be stress-free if you think ahead and make some plans.  By making up some chicken or tuna salad ahead of time, you can fill a lunchbox with sandwiches or lettuce cups for variety and nutrition.  Keep a supply of hard cooked eggs around for snacks and loading lunchboxes quickly.  When there is a tub in the fridge filled with cleaned celery and carrots and radishes, you will make it easy to establish good eating habits for your children without busting your food budget.

It’s important to stress that if you do not bring junky food into the house, making healthy choices for lunches and snacks is a cinch.

What are YOU making for school lunches?  Give us your best ideas by sending them to foodstampscookingclub@gmail.com and make our day.

Thanks so much for visiting our partners and for sending those in your circle to Food Stamps Cooking Club.  You have even been sharing our sister site, The Healthy and Wealthy You! The whole idea is to help one another; we all need to know we matter!

Connie Baum

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