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I have $138.78 in SNAP to last me until Jan. 5th. It seems like plenty, but when you factor in how much the boys eat and it's going to be five of us for two weeks ... well. I don't know.
Does anyone have some bright solutions? Healthy-ish kid-friendly CHEAP recipes? Because all I can think of is hamburger helper and mac & cheese with hotdogs. That's fine some of the time, but not for a solid two weeks. I have a recipe book with cheap recipes in it, but most of the stuff isn't all that cheap nor is it kid-friendly food.
Does anyone have some bright solutions? Healthy-ish kid-friendly CHEAP recipes? Because all I can think of is hamburger helper and mac & cheese with hotdogs. That's fine some of the time, but not for a solid two weeks. I have a recipe book with cheap recipes in it, but most of the stuff isn't all that cheap nor is it kid-friendly food.
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If you're interested I have a couple of tuna based spaghetti sauces that are very fast & easy, and much much tastier that they sound...
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PASTA WITH TUNA AND CAPER SAUCE
(from The Chefs of Cucina Amore)
plenty of water to cook spaghetti
1 lb spaghetti
2 garlic cloves, minced
3 T olive oil
1/2 t red pepper flakes
1 t fresh parsley (I have used a bit of dried oregano occasionally)
1 can diced tomatoes
2 T capers
2 cans tuna
Bring water to a boil and add spaghetti (and salt if desired). Cook till about 3/4 done, flexible but still with the stick-in-your-teeth thing going on.
While the water is coming to a boil, heat oil in a large, deep skillet on low. Add garlic and saute till just beginning to color. Add pepper flakes, parsley, tomatoes, and capers; simmer over med-high for 2 - 3 minutes. Stir in drained and crumbled tuna. Reduce heat to low just to keep warm.
When the pasta is quite al dente, reserve 1 cup of the cooking water, and drain thoroughly. Add pasta to skillet. Pour in 1/4 cup of reserved water and cook over very high heat, stirring constantly, until pasta is done. Add more reserved cooking water as necessary. Serve.
(This is also good as leftovers...)
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(I realize mushrooms can be an issue, but it is still tasty without the dried ones, if you don't have them or they are too strong for the boys, and the last time we had this I used a 79 cent reduced-for-quick-sale mixed bag that worked really well...)
SPAGHETTI WITH TUNA, MUSHROOMS, AND BACON
Spaghetti alla Carrettiera
from The Cook's Encyclopedia of Pasta
1/2 oz dried porcini mushrooms
3/4 c warm water
2 T olive oil
1 garlic clove
3 oz bacon, cut into 1/4 inch strips
3 c fresh mushrooms
1 lb spaghetti
1 can tuna
Soak the porcini in the warm water for 15 - 20 minutes. Reserve soaking water.
Heat the oil in a large saucepan, add the garlic clove, and cook gently for about 1 minutes, crushing it with a wooden spoon to release the flavor. If desired, remove and discard. Add bacon and cook for 3 - 4 minutes, stirring occasionally. Add both mushrooms to pan and cook, stirring, for 1 - 2 minutes, then add 6 T reserved soaking water with salt and pepper to taste. Simmer for 10 minutes, stirring occasionally.
Meanwhile cook pasta, adding remaining mushroom water.
Add drained tuna to mushroom sauce; fold in gently., Taste for seasoning.
Drain cooked pasta and toss well with sauce. Serve.
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