I got this recipe from Harvesters’ Nutrition Department. This is a recipe that Jeremiah and I had originally planned to make for the week of the SNAP Challenge. We had to pass because it was too much for our budget. That’s too bad because they are healthy and super filling.
Harvesters’ homemade pico de gallo
3 medium tomatoes, diced
2/3 c. cilantro, minced
½ small onion, diced
juice of 1 lime
1 T. canola oil
1 medium bell pepper, diced
1 medium onion, diced
2 medium russet potatoes, diced
8 eggs, beaten
½ tsp. garlic powder
1 tsp. black pepper
8 (10 inch) whole wheat lower sodium tortillas
1 c. low fat Cheddar cheese, shredded (4 oz.)
Mix all ingredients to make pico de gallo.
In a large skillet, heat oil. Add pepper, onion, and potatoes. Cook until potatoes are fork tender, about 8 minutes).
Spread potato mixture to the edge of the skillet and cook eggs in the middle.
Spread egg mixture into tortillas. Top with cheese and pico. Roll up like a burrito.
Nutritional Facts: 288 calories, 11 g. fat, 15 g. protein, 35 g. carbs, 6 g. fiber, and 193 mg. sodium.
- Nutrition says this recipe serves 8 at a cost of $1.35 per serving. I was able to make 12 burritos by using a smaller tortilla. Plus, we had a little pico de gallo left for homemade tortilla chips.
- I omitted the jalapeno from the pico.
- I froze some of the burritos. If you do this, please add more seasoning to your eggs/potato mixture.
- We used a high fiber tortilla shell.
Creative Common Flickr photo by: rob_rob2001
It’s 5AM and I can’t sleep. I woke up worrying about how Jeremiah and I are going to eat on the Harvesters’ SNAP Challenge budget for the next week.
Our original plan sounded great. After dinner last night, we started working the numbers. Our original estimate was $93. Yikes! After taxes, we have about $41 to spend on food. It may sound like a lot – but I promise you it isn’t. We decided to go to Sprouts & HyVee and spent over two hours getting actual prices. Sadly, that was about $60. Then, we stayed up until 10:30 (way past our bed time) trying to figure this out. We made tough decisions like to buy the full sodium chicken stock to save $.38 per can. This was really tough for me since I am trying to watch my sodium intake for blood pressure reasons. We cut out meat. We cut cheese. And before going to bed, we cut our $3.99 Hy-Vee brand K-cups.
Day 2 – Back to the drawing board. We have two days to try to figure this out.
Breakfast was one of my biggest concerns. I work out in the mornings and burn 300 calories before breakfast. Plus, Jeremiah needs to eat something with his medicine. Our original plan was to make Harvesters’ Breakfast Burritos. My breakfast epiphany this morning was to buy the $1.25 Hungry Jack pancake mix and syrup (on sale at HyVee) for the week. (Bonus note – you earn $0.01 per item in Fuel Saver Rewards.) You only have to add water to the Hungry Jack mix to make pancakes. Water is free – not really but at least as far as our SNAP budget goes. We can each eat three pancakes every morning and will still have mix left. That means our price per serving is less than $0.09 per pancake (with butter and syrup). Take that SNAP budget! I couldn’t make basic French toast, Oatmeal Cottage Cheese Banana Pancakes, Cinnamon Applesauce Pancakes, or the Whole Wheat Pancakes for less than that price per pancake.