I was very nervous about day two. In theory, work should get my mind of the hunger. However, I work in a 217,000 sq. ft. warehouse full of food. If you read my post yesterday, you know how much I was thinking about food.
Luckily, my second day went better. I ate breakfast at 7:30 AM after working out. This kept my stomach from growling until just after 11 AM. Jeremiah took his to work and ate it. That helped him stay full until lunch time.
Lunch seemed to hold for me. I added a little Italian Seasoning to my hummus or what Jeremiah affectionately refers to as “Bean Paste”. It seemed to taste a little better. Jeremiah reported had a very difficult day at work. He wasn’t sure if it was just an issue with his update or a combination of also being hungry.
Unfortunately, I got a headache during my drive home. This is what my sister warned me about – the sugar headache. Stephanie got one when she gave up sugar and caffeine for two weeks on the Mayo Clinic diet. I know mine wasn’t from caffeine because I drink decaf half the time. I don’t drink soda very but I remember who painful it was when I gave it up. I told Jeremiah that this was probably the least amount of sugar my body has had in years. He agreed.
We had two very difficult social engagements last night. I opted not to attend a work function called Taste of Elegance. It’s an event where some of the best chefs in town cook pork dishes. As foodies, Jeremiah and I would have been in heaven at this event had it not been SNAP Challenge Week for us. Could you image going to mingle with your volunteers at a social function and not being able to eat or drink anything?
The second event was making our March meals at Social Suppers. I love this event and it helps us knock out preparing most of our meals for the month in about 30-45 minutes. Plus, the owners Jen and Jill are just so darn sweet. We decided to go and just not cook any of it until after the challenge. It’s amazing how quickly six entrees and one side dish add up to over $100. Yikes in comparison this week’s budget. We survived the experience of being temped by food.
When we got back to Jeremiah’s house, we ate a dish we had cooked on Sunday. Thank goodness we had since it was 6:45 PM. Normally, we are doing dishes by then. In fact, we usually go out to eat after we make Social Supper. Not in the budget this month.
The dish we made was Dave Ramsey’s Simple Red Bean and Rice recipe. I have to admit, Jeremiah and I got the recipe from a former coworker Chef Hild. He prepared for our Financial Peace University class a few weeks ago. He cooked enough to feed 80 people on just $30. Jeremiah and I weren’t able to get the price per serving that low. Then again, we can’t buy food directly from companies or shop at Restaurant Depot.
Simple Red Beans & Rice by Financial Peace University & Chef Gary Hild
2 c. water
1 c. uncooked rice
1 – 16 oz. turkey sausage, cut into 1/4 inch slices
2 T. olive oil
1 onion, chopped
1 green pepper, chopped
1 clove of chopped garlic
2 – 15 oz. cans of kidney beans, drained
1/2 c. water
1 – 16 oz. can whole peeled tomatoes, chopped
1/2 tsp. dried oregano
1 tsp. red pepper flakes
1/2 tsp. black pepper
Options to add at the table (not in our budget): Worcestershire sauce, salsa, Sriracha sauce, Tabasco sauce, or dried basil
In a sauce pan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
In a large skillet, cook sausage over a low heat for 5 minutes. Stir in onion, green pepper, and garlic. Saute until tender. Pour in 1/2 c. water, beans, and tomatoes with juice. Season with oregano, salt and pepper, and red pepper flakes. Simmer uncovered for 20 minutes.
Stir and then serve over rice.
- The cost of the entire dish was $5.75 or just $.82 per serving.
- Jeremiah and I found the cheapest place to buy bulk rice is at Sprouts. Plus, you can mix white and brown together to make it healthier.
- Jeremiah and I over cooked our rice so we mixed the ingredients together. It was fine.
- We also purchased all the fresh veggies on sale at Sprouts.
- We brought two sausages in the fresh meat case at HyVee. We got between 5-6 slices of meat per serving.
- We brought diced canned tomatoes to save time in prep.
- We served this dish with a slice of corn bread and a whole wheat chocolate chip cookie.
- The recipe wasn’t too bad – though not as taste as when Chef made it. Both our stomachs were growling around 9 PM. Jeremiah supplemented with a few crackers.