Recipes for Solo Moms Who Rely on Food Pantries
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Make delicious Garbanzo Simmer and Flourless Peanut Butter Cookies
Many food banks now benefit from farmers’ market donations or abundant harvests from community gardens. Although many families reap the benefits of these windfalls, staples of canned and boxed items are available year-round. With a bit of imagination, these ingredients can be transformed into nutritious and tasty meals and snacks that will stretch a Solo Mom’s food budget. Moreover, these recipes are easy and fast!
Chickpeas are high in protein and fiber. Serve this recipe over brown rice for a delicious meal. This recipe serves four.
- 2 cans chickpeas (15 ounces each), drained
- 3 cloves garlic, finely chopped (or garlic powder, to taste)
- 2 tablespoons vegetable or olive oil
- 1 cup orange juice
- 2 cans tomatoes (15 ounces each)
- 1⁄2 teaspoon salt (optional)
- Thyme, to taste (optional)
- Oregano, to taste (optional)
- Heat the oil in a large pan over medium-low heat.
- Sauté garlic in oil for one minute.
- Add the orange juice, tomatoes, and drained chickpeas. Bring to a boil.
- Reduce heat to low and simmer until the sauce thickens, about 10 minutes.
- Season with salt. Add thyme or oregano to taste, if desired.
Nutritional information for each serving:
360 milligrams sodium
9 grams total fat (1 gram saturated fat)
54 grams carbohydrates
14 grams protein
10 grams fiber
Flourless Peanut Butter Cookies
Peanut butter is a staple of any pantry, and these cookies take approximately 20 minutes and require only four ingredients. This recipe can be doubled easily, and adding half a cup of uncooked oatmeal boosts the fiber content and makes larger cookies. These cookies can be stored in an airtight container for up to five days. The recipe yields 24 cookies.
- 1 cup peanut butter
- ¾ cup sugar
- 1 large egg, beaten
- 1 teaspoon baking soda
- Preheat oven to 350 degrees, and grease cookie sheets (or use parchment paper).
- Put all ingredients in a bowl, and mix well.
- Roll into balls, and use fork tongs to make crisscross imprints on the top of each ball. Wet the fork if the batter sticks.
- Bake for 8–10 minutes and cool before serving.
Nutritional information for each cookie:
98 calories (50 from fat)
104.8 milligrams sodium
1.2 grams saturated fat
10.4 grams carbohydrates
0.6 grams fiber
3 grams protein
9.3 grams sugars
Anne Spollen lives happily as a Solo Mom to three kids and works as an author, a writer, and a college teacher.
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