These Simple Instructions Provide Pocket-Sized Power to Make Easy, Affordable Meals
Food is more than fuel — it’s comfort, culture, and connection. But for thousands of people in Broward facing food insecurity or homelessness, preparing a nourishing meal often can feel like an impossible task. Limited access to kitchens, fresh ingredients, or even basic utensils can make cooking a daily challenge.
By working with 30 local food banks, we are coordinating the distribution of nutritious groceries and connecting people to long-term resources. In addition, we are expanding financial-stability initiatives to help families move to self-sufficiency and prevent homelessness . Our goal is to empower individuals and families with practical, dignified solutions so each can rise and thrive.
One simple example is our set of recipe cards designed specifically for people who are navigating difficult circumstances related to food insecurity. The following recipes require minimal equipment and use affordable and shelf-stable ingredients, and the meals can be adapted to what’s available — whether the ingredients are from a food pantry, donation center, or convenience store.
Chicken Picadillo
Picadillo is a typical Cuban dish prepared with ground meat, onions, cumin, tomatoes, raisins, and olives and then served with rice. By following this recipe, you will need 45 minutes, and the meal will include four servings.
Ingredients:
1 pound of ground chicken
1½ cups of onion, chopped
1½ cups of chayote squash, chopped
1 cup of bell pepper chopped (or use poblano pepper)
⅓ cup of pimento-stuffed green olives, chopped
¼ cup of raisins
¼ cup of water
1 tablespoon of chili powder
1 teaspoon of ground cumin
¼ teaspoon of cinnamon
1 can of diced tomatoes (14.5 oz)
Directions:
In a large nonstick pot or skillet, brown chicken over medium-high heat for five minutes, breaking it up with the back of a spoon.
Add all remaining ingredients and bring them to a boil.
Reduce heat to medium-low and cover. Let simmer for 20 minutes.
These stuffed peppers are a mixture of vegetables and rice. You can add different fillings, including meat and cheese. By following this recipe, you will need 6 hours and 45 minutes, and the meal will include four servings.
Ingredients:
2 large green bell peppers
2 large red bell peppers
½ cup of uncooked white rice
15 ounces of canned whole kernel corn, drained
2¼ ounces of sliced ripe olives, drained
3 pieces of green onions, chopped
¼ teaspoon of seasoned salt
¼ teaspoon of garlic pepper
14 ounces of diced tomatoes
⅓ cup of cooking red wine
6 ounces of tomato paste
Directions:
Slice tops off peppers, and remove seeds and inner ribs.
Remove stems from tops, and chop pepper tops.
Stand the peppers upright in a five-quart slow cooker.
In a medium bowl, combine chopped pepper tops, rice, corn, olives, green onions, seasoned salt, garlic, pepper, and ¼ cup tomatoes. Mix well.
Stuff peppers with mixture, dividing evenly and packing lightly.
Mix remaining tomatoes and their liquid with wine and tomato paste until well blended.
Pour over and around the peppers in slow cooker, and then cover and cook on low for six to seven hours, or until rice is cooked and peppers are tender but still hold their shape.
Over time, peas have come to represent coins, and when paired with greens, symbolizing paper money, they embodied the hope for financial prosperity in the year to come. By following this recipe, you will need 45 minutes, and the meal will include four servings.
Ingredients:
1 cup of black-eyed peas — if using dried beans, soak overnight in four cups of water
1 tablespoon of olive oil
1 onion, finely chopped
3 cloves garlic, finely chopped
¼ teaspoon of smoked paprika
1 bay leaf
1 bunch of collard greens
1 teaspoon of salt and black pepper to taste
Directions:
Heat the olive oil in a large saucepan on medium heat. Add the onion, garlic, smoked paprika, and bay leaf. Cover the pan with a lid and leave it for two minutes. Stir occasionally and cook until the onions are translucent. Drain the soaked peas, and then pour them into the saucepan. Cover them with water and turn the heat to medium-low. Cook for 30 minutes to two hours.
The cooking time will depend on how old the peas are, which is difficult to predict. The peas are done when you can easily squish them on the countertop with the back of a spoon. Check on them every half hour or so, and if water boils off, add more to cover them.
While the peas cook, put collard greens on your cutting board, and slice the tough central stem from the leaves. Discard the stems.
Thoroughly wash the collard greens, then chop them into bite-sized pieces. You also could use your hands to tear the collards into small pieces instead of chopping.
Once the peas are cooked, add the collards, and put the lid back on the pan.
Add one teaspoon of salt and some freshly ground pepper, then stir. Cover the pan with a lid, and leave for about 10 to 15 minutes. Once the collards are tender, turn off the heat.
Serve this meal over rice or any other grain, or with some toast or flatbread.
Nutritional information:
Calories 232; total fat 4.7 grams; saturated fat < 1 gram; sodium 618 milligrams; total carbohydrate 37 grams; dietary fiber 10 grams; protein 14 grams
Sweet Potato Pie
Sweet potato pie is a traditional holiday dessert, originating in the Southern U.S. By following this recipe, you will need 60 minutes, and the meal will include eight servings.
Ingredients for the crust:
nonstick cooking spray
1 tablespoon of cold water
1 cup of whole wheat flour
½ teaspoon of salt (or less)
¼ cup of vegetable oil
2 tablespoons of nonfat milk cold
Ingredients for the filling:
2 cups of sweet potatoes about 3-4 medium, cooked with skin
1¾ of cups apples cored, with skin, chopped
4 egg whites
½ teaspoon of vanilla extract
3 tablespoons of brown sugar (or less)
½ teaspoon of ground cinnamon
⅛ teaspoon of ground nutmeg
⅛ teaspoon of ground allspice
2 tablespoons of cold nonfat milk
Directions:
Preheat oven to 375 °F. Lightly spray an eight-inch pie dish with nonstick cooking spray.
Make several holes in each sweet potato with a fork. Place sweet potatoes in a microwave safe container and cover. Heat in microwave on high for 8 minutes or until soft.
In a bowl, mix cold water, flour, and salt. Stir in vegetable oil until mixed. Add milk, and stir until mixed completely.
Place dough into the middle of prepared pie dish. Using the palm of your hands spread dough to cover the bottom of the dish and up the sides. Bake for 10 minutes, and then remove to cool.
While crust is cooling, combine cooked sweet potatoes, apples, egg whites, milk, vanilla, brown sugar, ground cinnamon, ground nutmeg, and ground allspice. Place it in a blender container, cover, and blend until smooth.
Pour sweet potato and apple mixture from blender into cooled crust. Bake for 25 to 30 minutes or until center is set (test by inserting a toothpick into center; it should come out clean). Check pie halfway through cooking. If crust is becoming too brown, cover edges with foil.
United Way Broward believes everyone deserves the dignity of a hot meal and the comfort of choice. For some people, these recipes included here are small steps toward resilience and hope.
Whether you’re sharing them with someone in need, volunteering at a shelter, or simply looking to understand how to help, we hope these recipes serve as a reminder: Even in the toughest times, a good meal can nourish more than just the body — it can feed the soul.
You also can be a part of making a difference by making a donation today — any amount make an enormous difference to the well-being of people in need in our community.
