SNAP Challenge - The Planning

I couldn't talk David into my plan, so I will planning for one.  I think it's a little harder to do. It seems easier to buy for two on $70 than one on $35. But on the up side, it's just me so I can tailor the menu to whatever I want to eat based on what is on sale.  

 

As I was thinking about it today I realized I have absolutely no idea where to start. I would imagine it gets easier over time ... you know what's good ... what stretches ... you have some planned meals in mind.  But starting with a blank slate is difficult. I'm learning a good lesson here: I don't really budget my meals. I don't know where to begin.  I think this is going to be very helpful for future shopping!

 

Normally if I am shopping for a meal I go that day and get the ingredients I need for that particular meal. David and I go on Sundays and look for sales while we are there. We have our staple foods.  Mondays and Tuesdays we choose from one of about 5 meals. We always buy chicken in some form, broccoli and bananas. Very routine. Our Sunday shopping doesn't vary much. 

 

I decided to make a few lists of ideas - things I thought would be inexpensive and see which of the ingredients overlapped or could be interchangeable.  For example:

 

CHICKEN

• Chicken and rice
• BBQ chicken in the slow cooker
• Chicken noodle soup
• Chicken in a cold noodle salad
• Typical chicken salad
• Chicken and potatoes

BAG OF POTATOES (especially if buy one get one free)

• Hash browns
• Potatoes and onions
• Baked potatoes (twice baked with broccoli or other veggies)
• Potato soup
• Add to soups or other vegetables
• Mashed
• Roasted 
• Scalloped (? maybe too expensive)

BAG OF BEANS (black-eyed, white beans, mix bag, etc)

• Beans and cornbread
• Bean soup
• Veggie soup
• In burritos
• In salads
• With potatoes and onions
• Just Plain

CABBAGE

• Cabbage could be eaten hot as a side or cold in salad
• Could be used in a soup
• Stuffed with chicken or rice or other veggies and covered with tomatoes or extra pasta sauce 

EGGS

• Scrambled
• Boiled
• Omelet
• Quiche/fritatta
• In salads
• In a fried rice
• Egg salad sandwich

RAMEN NOODLES or PASTA

• In soups
• With broccoli and chicken
• Leftover meat and veggies
• Chicken noodle soup
• Mandarin orange salad, almonds, oranges, chicken, noodles
• In a stir fry
• Mock tuna casserole
• Pasta and sauce
• Pasta and peas - chicken stock

CHILI

• Pot of chili
• On spaghetti
• On baked potato

 

I decided that some of the items I should consider having on my list are: 

• chicken legs or thighs
• chicken stock (worth it to make my own with the bones?)
• pasta or ramen noodles
• bag of beans
• rice
• can of tomatoes

One thing I'm already realizing is how much we waste, or at least how much I could extend ingredients if I really thought about it.  For example, I'm already starting to think about splitting a can of tomatoes - instead of just dumping the whole can in. Use half and then store it and use the other half  later.  Instead of cutting an onion up and throwing it in - use part and save part. Storage containers will prove to be crucial in this exercise. Re-purposing will be important too. One night's dinner can easily be the next day's soup!     

 

Tomorrow the new flyer comes out for our local store, so I can better determine pricing then and make a better plan.  But I've started thinking.

 

I also made a meal plan spreadsheet that I copied from one of the blogs I read. Very helpful.  

 

 

 

This is a lot of work! And it's only me. I can't imagine worrying about allergies, food preferences, picky eaters, growing kids, and needing a full breakfast, lunch, dinner and snack for each person.  It really makes you realize how vital the school lunch programs are. That must be a GIANT help to struggling mothers.  How do they do it with kids under 5?  I can't imagine.