DoughSeeDough

a balanced plate with room for dessert

SNAP Challenge: Day 2

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Today’s Feeding America prompt: “How would this experience be different if your spouse and children were also eating off a limited food budget for the week?”

Well, I guess it wouldn’t be any different since Mike is doing the challenge with me. I actually think it would be more difficult for me if he wasn’t on it because he would have the luxury of eating whatever he wanted while I was stuck with what I’ve already purchased! That said, I think Mike would be happier if I were doing the challenge alone; he’s studying for some big exams this week and not having food to munch on has been hard for him.

Day 2 was a little more than Day 1. Yesterday, we spent a lot of time outside at the farmer’s market and just walking around outside. Today, it was raining the entire day. So, instead of doing our 7 mile run and doing other stuff outside, Mike studied all day and I worked on blog stuff. Sitting around usually leads to mindless munching for us, but this time it wasn’t really an option.

What we ate today:

  • Breakfast: oatmeal with brown sugar and raisins, tea, water
  • Lunch: sweet and sour chicken, white rice, tea, water
  • Snack: spoonful of peanut butter with raisins
  • Dinner: sweet and sour chicken, white rice, water
  • Snack: Mike had another spoonful of peanut butter
  • Late night snack: oatmeal with pepper, salt, and dried herbs

sweet & sour chicken | doughseedough.net

Sweet and Sour Chicken

2 teaspoons canola oil
2 chicken breasts, cut into 1-inch pieces
1 large onion, chopped
2 cloves garlic, minced
2 bell peppers, seeded and chopped
2-20 ounce cans pineapple slices, chopped and juice reserved
1/4 cup brown sugar
1/4 cup apple cider vinegar
2 tablespoons low sodium soy sauce
2 tablespoons corn starch

cooked white rice, for serving

  1. Heat canola oil in a large nonstick skillet over medium heat. Add chicken and brown on all sides, 3 – 5 minutes. Add in onion and garlic and cook until onions are translucent.
  2. In a separate bowl, whisk together pineapple juice, brown sugar, vinegar, soy sauce and corn starch. Pour into skillet and stir to combine. Reduce heat to low and add in bell peppers and cook, stirring occasionally, until sauce has thickened. Stir in pineapple and let heat through, about 1 minute.
  3. Serve hot over white rice.
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Author: Jenni

Dietitian by day and Midwest food blogger by night. Lover of whiskey, running, and all things food.

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