Cent$ible Nutrition News Helping Families Eat Better for Less
February/March 2019
Making the Most of a Tight Budget Tight budgets and putting food on the table can be difficult anytime, but especially during times of emergency. The partial government shutdown is having an impact on people across the United States and with February’s SNAP Benefits being released early, making food budgets last can be especially challenging. If you are worried about making your food resources last or putting food on the table, these tips can help: • Contact your Food Bank of the Rockies partnering agencies to find out if food resources are available. Food pantries, soup kitchens, etc. may have extra resources during this time. Visit https://goo.gl/vThvVy to find out about partnering agencies in your area. • Check with local food pantries to see what assistance is available. Talk to your local food pantry about receiving food through The Emergency Food Assistance Program (TEFAP). • Check for mobile pantries in your area: https://goo.gl/ Z6BYHR • Focus on inexpensive food sources. Beans, lentils, rice, canned fruits and vegetables, canned tuna and chicken, eggs, and other dried and canned goods have long shelf lives and tend to be less expensive than fresh fruits, vegetables, and meat. • Homemade casseroles, soups, chili, and skillet meals can help stretch food resources. Visit https:// whatscooking.fns.usda.gov/ for healthy, low-cost recipes or contact your CNP educator. • Make a weekly budget and meal plan to make sure food resources last until the end of the month. Your CNP educator can help you do this! • Check local social media pages for information about assistance, businesses offering support, and food availability in your area. Many churches, soup kitchens, restaurants, and more are offering support to those impacted by the government shutdown. • Visit with your child’s school to find out about qualifying for free or reduced-cost school lunch, food bag programs, and more. • For questions about SNAP Benefits, contact your local Department of Family Services office.
Volume 22 • Number 3
Red Beans & Rice Ingredients
• 1 teaspoon canola oil • 1 medium onion • 2 garlic cloves, chopped (1 teaspoon minced or ½ teaspoon powder) • 2 cups red beans cooked or 1 15-ounce can • 1 15-ounce can stewed tomatoes • ¼ teaspoon black pepper • ½-1 Tablespoon taco seasoning • 3 cups cooked brown rice
Directions
1. Heat oil in pan or electric skillet. Add onions and garlic. Cook until lightly browned, about 5 minutes. 2. Add beans, tomatoes, pepper, and taco seasoning. Cook over low heat and simmer for 30 minutes 3. Serve beans over hot rice. Makes 4 servings. Cent$ible Nutrition Program Cookbook, page 447