June Food Stamp Challenge- Cajun Mackerel Burgers
Today marks Day 2 of The Non-Consumer Advocate’s Food Stamp challenge. Katy lives in Oregon where the state’s governor attempted a month (week?) living on the grocery budget similar to the average food assistance allowance. According to the challenge, I am allowed to spend $101 per person per month. I have one more week here with Spencer before I head back to school so my grocery budget for the month is $126.25.
If you have been a reader for long, you know that I like to keep my personal grocery budget under $150 each month. This includes all groceries, soda, alcohol, eating at restaurants, coffee, etc. Toothpaste and toilet paper also have a tendency to sneak in. However, food assistance covers only groceries to be eaten at home.
But… Did you know that Pap Johns Murphy’s accepts food assistance?
As part of the challenge I will be blogging about the inexpensive meals that I will be preparing at home.
Yesterday I made Cajun Tuna Burgers with Spicy Remoulade.
With a few adjustments, of course.
Mix in a bowl:
- 2 cans of tuna, or 1 can of Mackerel. Double-check the prices, but mackerel tends to be less expensive. It is much less pretty, so get it chopped up quickly before picky eaters see it
- 2 eggs
- 1 tablespoon mustard
- 1 small chopped onion
- 1/2 cup bread crumbs (I just stole the end pieces off sandwich bread)
- 1 tsp Cajun seasoning
Form the mixture into four patties. Broil in the oven for 10 minutes, turning halfway through.
For the Remoulade, mix:
- 1/4 C Mayonnaise
- 1 TBSP ketchup
- 1 clove garlic
- 1/4 tsp cayenne pepper
- The recipe also adds 2 tsps lemon juice and 1 TBSP parsley which I did not have
Serve the tuna/mackerel burgers on toasted buns with desired toppings. I served the burgers with sweet potato fries, baked beans, and cantaloupe.
Even Spencer liked these burgers! That is a good thing on the picky-eater scale.
Tonight I made a quick and easy frittata. I had never made one before but was so surprised by how simple it was! To make enough for Spencer and I I sauteed an onion and some asparagus in olive oil in an 8-inch skillet. This would be a great way to use up whatever spare veggies you may have, or that are on sale. When the veggies were tender I added four slightly beaten eggs and cooked until the eggs were nearly set. I tossed some mozzarella on top and put the whole skillet under the broiler until the eggs were set and the cheese was brown and bubbly. Both of us liked this, me who doesn’t like anything too eggy, and Spencer who doesn’t like anything green. I served this dish with toast and fruit.
Stick around this month for some great new inexpensive recipes!
If you are new to my blog you can check out my favorite thrifty food by visiting my Recipes page.