Join Date: Jun 2004
Location: Long Island, NY
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I'm not too worried about my Passover menu just yet, but I could use some help figuring out how to plan my meals for the next month! I have approxiomately $435 in Food Stamps to last me from now until after Pesach. I have no clue if my child support will actually come through this month(maybe he'll borrow money from his sister to pay me?), if my Disability case was approved and if so when I'll see any of that money- so I want to plan on using Food Stamps to cover all of my Pesach food, if possible.
Passover food tends to be expensive compared to its year-round counterparts- so I need to really cut back on my food spending right now to be able to afford the Passover stuff! Plus, I'd like to use up as much of what's in my house as possible, to empty out cabinets that can then be used for Pesach stuff plus have less chametz to sell.
Later today I'll do an exact tally of what's in my pantry and freezer.
I have plenty of beans and lentils in the pantry, plus some rice, barley, and quinoa. In the freezer I have a baggie of cooked kidney beans, assorted frozen veggies and fruits, and a roasted turkey drumstick. I have some assorted canned goods- a few tomato products, pinapple juice, pickles and olives, mandarin oranges and crushed pinapple, assorted crackers and tortilla chips, craisins, chocolate chips, flour and sugar, cornmeal, and two cans of coconut milk. I have onions, garlic, and potatoes on the counter. In the fridge I have tamari, toasted sesame oil, hot pepper sauce, lemon juice, milk, eggs, apples, carrots and some leftovers.
I can't just make beans and rice every night for a month, can I? Last night I made a creamy lentil soup (onions, garlic, carrots, potatoes, red lentils, water, tomato sauce, salt) The kids liked it but wanted something starchy with it and suggested we use it as a pasta sauce, so that's the plan for tonight's dinner.
Ruth, single mommy to 3 quasi-adults