SNAP Black Bean Taquitos

Its Tuesday.

Day 2, just after lunch.

Haven’t had a chance to calculate the cost of my lunch, however it is the same lunch I had yesterday and will be the same lunch tomorrow.

PB & J, multi-grain tortilla chips, and a chocolate chip chewy bar.

Yum!

Today is long day for me (8am-8:30pm).

So dinner will be the same as lunch…

Dinner last night was quite the adventure.

I am going to be honest. Yesterday was nuts.

I had to wake up early for an appointment and missed my workout. In between classes I was stuck sitting while working on a lab.

We have to do a video analysis of cartwheel performances done by ourselves and our classmates. Normally I am able to navigate through the video program, but yesterday it was trial and error.

I blinked twice and it was 5pm. My to-do list had gotten back logged and dinner wasn’t anywhere near ready.

My anxiety was fizzing to the surface and I was ready to scream.

The problem was that we had put a restriction of kitchen appliance use to make meals.

Last night I was making beans. Dried beans take forever.

I soaked them overnight, but did not have the luxury to use my crock pot the next day to cook them.

I also did not have use of my rice cooker or blender/food processor.

And it was already 5pm…I still had a lot of work to catch up on for school plus try to workout.

Needless to say my patience was running thin and my stomach was growling.

I cut corners with the beans. I boiled them to until felt they were “soft” enough to eat.

My husband jumped into help before I lost it. Thank goodness he did.

Although I was a bit snappy with him, we got it done and finally ate dinner at 7:30.

I was able to sneak in a quick workout before dinner :D.

Black Bean Taquitos

Yields 7-8 taquitos*

Black Beans

  • 1 cup of dried black beans (roughly 2 cups cooked)
  • Water
  • Salt
  • Pepper
  • 1 tbsp  butter/margarine

Rice

  • 1/2 cup uncooked rice (about 1 cup cooked)
  • 1 tbsp butter/margarine
  • 1/2 tsp salt
  • 3/4 cup water
  • 1 egg

Taquitos 

  • 1 cup flour
  • 1/2 tsp salt
  • 1/2-3/4 cup water
  • 1 tbsp butter/margarine

1. Prior to cooking, pre-soak your beans. You can do that using the quick method or overnight method.

2. Preheat the oven to 375 degrees. Drain the beans and placed them back into a pot with enough water to cover the beans. Bring them to a boil and continue to boil them for about 15-20 minutes. Be sure to check on them for tenderness.

3. While the beans are cooking, place your rice, butter, salt and water into a pot and bring it to a boil over med-high heat. Once it begins to boil, turn the heat down to low and cover. Allow it to cook for 12 minutes or until all of the water has been absorbed. Then turn the heat off and let it sit.

4. After you have your rice and beans started, you can make your taquito tortillas. Mix together the flour and salt. Slowly add just enough water for a ball of dough to form. Next divide the ball into 7-8 smaller balls. Roll out each ball until flat adding flour to keep from sticking. Grease/spray a cookie sheet and place the finished tortillas there. Melt the butter and spread it across each tortilla.

5. Once the beans are cooked, drain them and let them cool. Then add salt & pepper to taste as well as butter. Stir it all together. With a spoon, place a line of beans in the middle of the tortillas. Then fold the dough over the beans and roll it tight pinching the sides. Spread some butter over top.

6. Bake for 30 minutes. While the taquitos are cooling throw the rice into a pan. Crack an egg over the rice and mix it through over med heat. Once the egg is mixed in well, put a lid over the rice for 2-3 minutes or until the egg is cooked.

4. Serve the taquitos on top of rice.

This came out very tasty!

If you have any meat, cheese, tomatoes or any other Mexican flare feel free to add it onto this delicious dish!

Total cost of dish: $0.69

Cost per person: $0.34

-Enjoy!

SNAP Challenge Shopping Trip…and fall on face…

Grocery shopping.

It’s been one of my favorite past times since I was a child.

At some point I believe my mom actually let me bring my own shopping cart and make own “list”.

It was quite the adventure.

Reaching the top of the bottom shelf, my eyes would glue themselves to anything chocolate, fruity and/or  colorful.

Mainly I spent most of my “shopping” in the cereal and breakfast aisle.

As my shopping senses developed, I now find myself scrounging for deals.

Still attracted to colorful chocolate products, my taste has expanded however to the delicacies of tea.

Any who, as a couple, my husband and I normally enjoy the quest of pinching pennies and getting the most out our dollar during the weekly shopping trip.

This experience was a little different. There was a bit more tension.

*Sigh*

We had about $6 less then normal and had to basically start from scratch because one of the rules is that we are not allowed to use anything besides what we purchased this week.

Let me just say this, it wasn’t my first argument over whether or not we could purchase yogurt, but because of the added stress of  the”how are going to do this” we had a bit of qualm outside the frozen food section.

After that, we pressed onward.  We hashed it out and were able to start fresh with new perspective.

With $19.60 we purchased:

  • Snyder’s Tortilla chips 0.99
  • Chewy Granola Bars (10 in a box)  0.99
  • Salt & Pepper 0.89
  • Cherrios (2 boxes) 2.00
  • A dozen eggs  1.39
  • 4lbs of flour      0.50
  • Hamburger Helper  0.99
  • Quaker Rice Crisps 0.50
  • Popcorn (4 bags) 0.99
  • 2lb rice      1.58
  • Yeast  0.50
  • Jelly   1.68
  • Peanut Butter   1.98
  • Canned tomatoes 0.72
  • Dried black beans (1lb) 1.72
  • Butter   0.98
  • Mixed vegetables     0.94

Snap challenge

With the week looking like a a lot of PB&Js and dry cereal, this weekend will be our last indulgence until Monday morning.

Look for my first SNAP week challenge post update sometime on Monday (16th) or Tuesday (17th)

Drop a line if you plan on participating in the challenge with me!

Thanks for reading!

-The Foodie

Oh SNAP!

Good afternoon foodies,

Its been too long since I have blown the dust off my page.

Here is a quick update!!

April

I was nominated for the cold water challenge. I decided to pledge to raise $1000 for my local charity. If I did I would take the plunge. And I did (Labor day weekend)!

August

My hubby and I have been very blessed financially. This semester (my 3rd in grad school) I again have received a graduate assistant making it possible for us to pay for this fall semester out of pocket!!

Now back to today’s news. The SNAP Challenge!

Quick background. SNAP stands for the Supplemental Nutrition Assistance Program.

This program provides funding for low-income families food shopping at about $4.50 per person/day.

The SNAP Challenge is hosted by Feeding America.

The purpose of this challenge is to bring awareness to those in our local community who live in hunger everyday!

This affects both young and old.

According to Feeding America statistics:

-Twelve million children are estimated to be served by Feeding America, over 3.5 million of which are ages 5 and under.

-Nearly 3 million elderly persons are served by Feeding America each year.  18.6 percent of client households have at least one member who is age 65 or over, and 52 percent of these households are food insecure – an estimated 1.2 million households.

Since November 2013, budget cuts reduced the allotted amount of $4.50/day to $1.40/day.

Therefore, my husband and I will be living off of $1.40 per person per day for 1 week.

(Sept. 16th-22nd)

That means $19.60/wk.

This challenge requires that we do not eat/drink any food/beverages we did not purchase that week. We are also to refrain from receiving free food from others or at work/school.

 This means no more using the Keurig at work 😦 .

My husband and I are not strangers to tight budgets.

I will be honest, we already live off of $25/wk including taxable items like sandwich bags, cleaning products, paper products, hygiene products etc.

As mentioned before, we are not allowed to use what we already have. This will be one our biggest challenges because it took us forever to build up the essentials.

I checked to make sure that our local stores accepted SNAP. I felt it wouldn’t be fair to shop where those using SNAP would not be able to shop for their families.

My husband suggested only using essential cooking tools. Like pots and pans.

That means no food processor, blender, crock, pasta maker etc.

This is because not everyone can afford these luxuries and must make do with what they have the old fashion way.

Interestingly enough, my niece and nephew will be joining us for 2 days during our SNAP challenge week. Therefore, for those 2 days we will add  $2.40 X 2 onto our total food budget ($25.60)

Might I mention that these munchkins are picky eaters..

All in all, I will do my best to blog throughout the week of challenge (Sept. 16th-22nd) as well share receipts and recipes along the way!

Please join me in this challenge, and donate that extra money you save during this challenge to  Feeding America!

-Good Luck!