A new year means new and refreshed goals. Have you thought about how your financial goals can be reached? Using community and state food resources can maximize your income and help you meet your goals for healthy meals for your family.

There are several programs that help people access food. The largest federal program is the Supplemental Nutrition Assistance Program or SNAP (formerly Food Stamps). In North Carolina the program is called Food and Nutrition Services (FNS) and operates through the Department of Health and Human Services. SNAP benefits are accepted at grocery stores, convenience stores, select Farmers’ Markets, discount stores, and some membership warehouses.

North Carolina State University’s More In My Basket (MIMB) program is here to serve you. MIMB’s goal is to help address food insecurity. MIMB staff can assist North Carolina residents throughout the state with applying for or answering questions about SNAP.

More In My Basket has a presence in several counties across the state. If you’re interested in MIMB programs, contact N.C. Cooperative Extension, Sampson County Center at 910-592-7161 to see what programs are offered. You can also find your county offices online under the “County Centers” option or by calling the MIMB program office.

More In My Basket staff can be reached by calling the toll-free numbers, Monday through Friday, from 8am – 5pm. Services are available in English and Spanish. Call MIMB today, they are ready to help you.

English Toll Free: 1-855-240-1451

Spanish Toll Free: 1-888-382-7105

Broccoli Potato Soup:

Ingredients

• 4 cups broccoli (chopped)
• 1 onion (small, chopped)
• 4 cups chicken or vegetable broth, low-sodium
• 1 cup evaporated milk, non-fat
• 1/2 cup mashed potatoes, instant (prepare with water to make 1 cup potatoes; could also use 1 cup leftover mashed potatoes.)
• salt and pepper (to taste, optional)
• 1/4 cup cheddar cheese, shredded (or American)

Directions

1. Wash hands.
2. Combine broccoli, onion, and broth in large sauce pan.
3. Bring to a boil.
4. Reduce heat. Cover and simmer about 10 minutes or until vegetables are tender.
5. Add milk to soup. Slowly stir in potatoes.
6. Cook, stirring constantly, until bubbly and thickened.
7. Season with salt and pepper; stir in a little more milk or water if soup starts to become too thick.
8. Ladle into serving bowls.
9. Sprinkle about 1 Tablespoon cheese over each serving.