Seven days of menus on a food-stamp budget
To see just how far you can stretch a food-stamp budget, we asked two chefs and a food-magazine editor to shop for and plan a week of meals for a family of four. Each could spend $68.88, the national average for that size family.
To see just how far you can stretch a food-stamp budget, we asked two chefs and a food-magazine editor to shop for and plan a week of meals for a family of four. Each could spend $68.88, the national average for that size family.
These are the menus they created. When fewer than seven meals are listed in a category, they are intended to repeat.
Bill Telepan
Total spent: $87.76
BREAKFAST:
Oatmeal Cereal with milk Apple oatmeal pancakes
LUNCH:
Egg and toast with cheddar cheese Romaine salad with shredded carrots, broccoli and leftover chicken Grilled-cheese sandwiches Leftover soup (from dinner menu)
Bean hummus wraps with lettuce and carrots Cheese and potato frittata
DINNER:
Brick-roasted chicken breast with potato cake and sautéed green beans Chicken vegetable and bean soup Ziti with broccoli, toasted garlic and shell beans Bean chili and rice burritos Baked ziti and meatballs Cheese quesadillas with beans and rice Patty melts (burger patties with cheese on toasted bread with onions)
Anna Last
Total spent: $68.49
BREAKFAST:
Oatmeal with apples, orange juice Toast with peanut butter and banana Buttermilk pancakes with bacon Scrambled eggs with toasted cornbread Banana bread
LUNCH:
Leftover red beans with andouille sausage and cornbread (from dinner)
Leftover kitchen-sink stew (from dinner)
Black bean and rice cakes with a cucumber salad Grilled cheese with an iceberg lettuce salad Chicken salad sandwiches (using leftover roast chicken from dinner), on hamburger buns Egg salad sandwiches
DINNER:
Red beans with andouille sausage and cornbread (recipe in November 2009 issue of Everyday Food magazine)
Kitchen-sink stew Roasted Whole Chicken with Potatoes and Cabbage Old-fashioned cheeseburgers (recipe in June 2009 issue of Everyday Food magazine) with lettuce, tomato and oven fries Spaghetti Bolognese with side of broccoli Chili-garlic chicken legs (recipe in October 2009 issue of Everyday Food magazine), with rice and beans Frittata with potato, onion, mixed vegetables and cheese
Jose Garces
Total spent: $69.54
BREAKFAST:
Crispy corn tortillas with salsa and scrambled eggs, served with refried beans Potato pancakes with chorizo, onion and garlic aioli (using leftover garlic mashed potatoes from dinner)
Soft scrambled eggs and roasted peppers with corn tortillas and salsa Leftover tortilla Espanola with garlic aioli (from lunch)
Maple grits with bacon
LUNCH:
Tortilla Espanola with garlic aioli and a green salad Leftover chipotle meat loaf sandwich (from dinner)
Catalan chicken spinach salad (using leftover paprika roasted chicken quarters from dinner)
Broiled hot dogs with avocado, tomato and salsa Leftover vegetable fried rice (from dinner)
DINNER:
Whole roasted chickens with paprika marinade and garlic mashed potatoes Chipotle meat loaf with garlic broccoli Steamed white rice with marinated roasted chicken thighs Vegetable fried rice Ground beef tacos