In fed prison we were fed more than that for less. Though it turned out we were getting cow hearts, horse meat, and other stuff not fit for human consumption. But boy did they brag about the savings.

They don't have that much money for school lunches. They have to make due with less.

Realistically the US food prices are only possible with cheap undocumented labor. The whole ICE debacle probably doesn't help the domestic food production.

cajun red beans and rice (~1hr with prep):

• two cans small red beans
• holy trinity (diced onion, dice celery, and a doced bell paper any color). The better the dicing, the nicer the effect of the sautee.
• meat protein (sausage usually, smoked sausage is easier to get, anandouillie is better, if you can avoid the pre cooked ~~hotdogs~~ hillshire farm stuff go for it). Sliced after cooking, not in huge chunks.
• water/stock (optional, but kinda necessary imo)
• a pot
• rice (im filipino, I use what I have, which is jasmine)
• spices
  • black pepper
  • garlic powder
  • cajun seasoning
  • I add on top of cajun seasoning, more smoked paprika, and cayenne

cook the rice separately if you have a rice cooker or equivalent. im filipino, a rice cooker is more important than a microwave lol so I assume people got em but its fine if you dont, but then youll need another pot if you are looking for speed

in your stove, just use a single pot. cook your meat first if not cooked then slice it. then add the holy trinity and sautee. Then add black pepper to taste (1 tbsp for starters). Then beans (dont let em stick) then your water/stock, and start throwin in that cajun spice, like 2tbsp. it should start smellin amazing. let the beans soften and I like mushin a few to thicken it up. then add those additional spices to taste. No one is gonna say "too much smoked paprika". The stock should be salty already, but if you used plain water or if you want more nows the time as well.

let it do its thing for like 30 minutes, dont let the beans stick to the bottom. squish beans as they soften if you want it thicker (I like it that way).

taste your food as you cook it. Its okay to be imprecise with measuring as long as you are tasting while cooking. Dont overdo the cayenne or people will not like you. Smart with like a teaspoon and taste from there

bone apple tea. This lasts me for a long while, I cook this and another long lasting dish like my grandmas cinci style chili, or a filipino rice dish like adobo/sinigang) and I am a full man for a long time haha. Once you 'invest' in the spices the most expensive ingredient is the meat, so how much you wanna spend on that is up to you, but meat is always going to be expensive because you have to grow an entire animal, feed it, and then harvest it.

"But brown people eat those things!" -- some Trump staffer, probably

They gotta save that extra money to send emails begging for donations, clearly.

Also unhealthy food is usually cheaper

You are being overly dramatic here with your statement!

The only difference between eating 50grs of chicken a day because you are on a diet and eating 50grs of chicken a day because that's what you can afford is merely conceptual!

You are taking this with the wrong attitude! The Great Leader is making the prices go up so your weak will doesn't have any problems to stick to a diet that will make you thinner!

Corn tortillas are superior to flour in every way

Ah good news, you can stop now, that was the fourth one.

Only 9 meals away...