Animals & Wildlife Magazine

Lesson 660 – UB SNAP Challenge – Day 2

By Wendythomas @wendyenthomas

SNAP Challenge Day Two

Second day of the challenge. Am thinking a lot about food, not because I’m hungry but because I’m not completely sure things are going to work out the way I planned. The easiest thing for me would be to do things like have oatmeal every morning, or Ramen noodles for lunches, but I want to eat food that is not only good but varied, healthy, and tasty.

If I keep to my plan, I should be okay.

Breakfast –

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I could seriously eat this every morning.

Hey remember that ½ of an apple we used yesterday in the breakfast sandwich? Well today we use the other half to make a breakfast that tastes like warm apple pie.

  •  Apple oatmeal

(Dice up ½ apple and put the chunks in with the oatmeal when it cooks, you might have to reduce the water a tad due to the water in the apples, but the end result is well worth it.)

  • Cup of tea

Used:

  • ½ cup oatmeal (I serving)
  • ½ apple died
  • Butter slices
  • Cinnamon (on hand)
  • Tea bag

Lunch –

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Little bit of seasoning on the tomato.

And remember those 2 extra chicken thighs I had cooked the first night and then packaged into 4 half thigh servings? 1 went into the fridge, the other 3 into the freezer. I pulled out the fridge serving to make this quick and tasty sandwich.

As a general note, I love English muffins. They’re the perfect size for sandwiches and when you toast them, they give everything added crunchy texture.

  • Chicken, tomato, escarole sandwich
  • Tomato slices
  • Tortilla chips
  • Banana

Used:

  • 1 toasted English Muffin
  • ½ precooked chicken thigh
  • ½ tomato cut into 1 slice and the rest into quarters
  • 8 tortilla chips
  • 1 banana
  • 2 slices from lemon

To drink –water infused with 2 lemon slices. (Be sure to wash the lemon before using)

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Afternoon snack

I don’t think I need to show the day’s snack but I’m going to show you this one because as I was tearing the tea bags apart, one tore open and so this is what I did with it. Hey, a penny is a penny, right?

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  • 11 Vanilla cookies (1 serving)
  • Cup of tea

Dinner –

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This is on a 12 inch plate. That’s a lot of food.

This is the dinner I didn’t eat because I had a previous obligation. Instead, I made it the following day (to make sure a full week’s worth of food is used from my groceries) and I gave it to my 17 year old son. (I had a town function that I had to attend, details are in the first post.)

My son loved it, said it was “real good” (high praise from a teen), and asked that I make the recipe again at some point.

  • BLT Pasta

Cook pasta until done. Reserve half of the pasta and put in a container for a later meal.

In a fry pan, cook two slices of bacon until crisp. Break up the bacon in the pan. Add the pasta for this meal (1/2 of total), add 1/3 can of diced tomatoes with some liquid from can, and a handful of escarole chopped up.

Stir until the greens are wilted.

 Used:

  • 1 cup of pasta (2 servings – 1 is set aside)
  • 2 slices of bacon
  • 1/3 can of diced tomatoes with some of the liquid
  • Handful of escarole – chopped

 

Evening snack

  • 1 slice hot buttered toast with garlic salt

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