Lesson 661 – UB SNAP Challenge – Day 3

SNAP Challenge Day Three

Busy day today, had a meeting at the library that lasted 3 hours this morning and then I had to take my daughter to a fair. Didn’t have time to make breakfast and so my first meal of the day was a portable lunch that I made when I stopped home between events.

I’ll fit and eat breakfast later in the day so that the day will reflect 3 meals.

Breakfast –

Yup, that’s a whole delicious box of raisins swimming in butter.

Can I just say that this breakfast felt like I was eating a buttery oatmeal cookie. No complaints from me on this one.

Oatmeal with raisins and butter (sprinkle of cinnamon)
Tea

Used:

½ cup raw oatmeal (1 serving)
1 box raisins
2 pats of butter
Cinnamon
Tea bag

***

Today lunch had to be portable. I made the entire lunch in the time it took for the English muffin to toast. It was certainly faster than hitting the drive through. Everything was put in baggies and I ended up eating my lunch in the car, something that I try to avoid, but hey, it happens – life is busy.

Note: I’m a big yardsaler and as a result, I’ve picked up lots of small plastic containers for food. I should have used them here instead of the baggies but I was so rushed. My point is that you don’t need to buy baggies, you can buy a .10/.25 cent container that will last forever from a yardsale (or thrift store.)

To drink, I had water which had been infused with lemon. (Second day using the lemon slices, I made sure the water bottle was kept in fridge.)

Lunch –

Lunch to go.

Ham, cheddar cheese, escarole sandwich on English muffin
Tortilla chips
Tangerine

Used:

1 toasted English Muffin
1 slice deli ham
½ slice deli cheddar cheese
Some escarole from head
8 Tortilla chips (1 serving)
1 Tangerine

To drink – lemon water

***

I had my tea and cookie snack in the afternoon. Not a big cookie eater but I’m find that I’m loving my Vanilla Wafers.

Afternoon snack

11 Vanilla cookies (1 serving)
Cup of tea

***

Dinner –

For this dinner I was originally going to have a side salad but when I made the BLT pasta last night, the wilted Escarole worked out so well that I threw it into the dish tonight.

Note, when I got the meat off of the chicken thigh that first night, I left the skin on and added a teaspoon of the chicken fat from the pan into each portion. That helped with oil and flavor.