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A Year Later: SNAP Update

Since we published our article in August 2025, the changes we warned about have begun rolling out across the country. A year ago, over 42 million Americans were receiving SNAP benefits. Today, it’s closer to 38.5 million. That’s roughly 4 million people who were getting food assistance who now aren’t. For many of them, nothing changed in their lives, but the rules changed around them. What was once theoretical is now hitting families hard.

We accept EBT sign in a barrel of squash at farmer's market

4 million Americans lost SNAP benefits in the past year since our last article due to stricter work requirements and $187 billion in federal funding cuts.
The House Farm Bill (passed April 30th, 2026) does nothing to fix this crisis; it locks in the cuts.
The Senate will vote on its version in late May, early June, and this is your chance to make a difference if the SNAP program is important to you.
Call your two Senators at (202) 224-3121 and urge them to vote NO on any farm bill that doesn’t reverse SNAP cuts and roll back new work requirements.
Your calls and emails get logged and counted, and high call volumes influence senators’ votes. Your voice matters!

Who Lost SNAP Benefits and Why?

Since we published our previous article in August of 2025, the changes we warned about have begun rolling out across the country and may now be impacting you or your neighbors. The situation appears to be worse than we anticipated.

If you’re between the ages of 55 and 64, homeless, a veteran, or a parent with a teenager 14 years of age or older at home, you used to be exempt from work requirements. Now you’re not. For the parents and caregivers out there, this means if your youngest kid just turned 14 and you were previously exempt from work requirements, you now must meet the 80-hour work/training per month requirement, or you will lose your SNAP benefits after 3 months. A year ago, having any minor child under 18 at home kept you exempt.

If you’re struggling to find work, or if you’re dealing with health issues that are debilitating but not severe enough to qualify for a disability exemption, you can easily fall through the cracks with these new changes. 80 hours per month works out to 20 hours a week, which is essentially a part-time job and not extreme under normal circumstances, but it can be a real obstacle for people in more trying situations:

Americans in their late 50s or 60s who have physical limitations that don’t qualify as a formal disability, but still make regular work painful or difficult.
Living in areas with very few job opportunities (and don’t get me started on the excruciatingly low minimum wage in most states or the price of gas right now if finding work requires that you commute.)
Homeless and dealing with practical barriers that come with that. (Finding and keeping a job when you don’t have a permanent address, a reliable phone, or a place to shower before work is significantly harder than most people realize.)
Veterans managing service-related health or mental health issues that aren’t classified as disabling. (PTSD, traumatic brain injury, chronic pain from service—these are real and often debilitating, but they don’t always meet the narrow definition of “disability” that qualifies for exemptions.)

woman shopping at grocery store looking at a pack of cheese

The Burden of Paperwork

The requirement isn’t just “have a job”; you must also document and prove you’re meeting the requirements, which adds the burden of paperwork, having dependable internet access, and the time to complete it on top of everything else.

You must document and prove you’re meeting the requirements. That means:

Collecting pay stubs or employer verification letters
Gathering receipts or certificates from training programs
Submitting paperwork to your state agency
Having internet access to upload documents or use state portals
Finding the time to complete all of this while working or searching for work, and caring for dependents, etc.

If you’re juggling a part-time job (or multiple part-time jobs), have transportation challenges, health issues, struggling with childcare, or homelessness, the new work requirements and the paperwork burden add another layer of difficulty on top of everything else when you’re just trying to feed your family.

This shift affects real people in real situations.

The SNAP participation decline is accelerating beyond initial projections. SNAP participation has declined by approximately 3.5 million people over the last year. This includes the vulnerable populations we warned about; the Center on Budget and Policy Priorities estimated that expanded work requirements will lead to more than 1 million older adults ages 55 to 64 losing their food assistance.

The law reduced federal funding for SNAP by $187 billion through 2034, according to the Congressional Budget Office. This is the largest cut to food assistance in history.

If you’re subject to the new work requirements, track your hours religiously. Keep:

Recent pay stubs
Employer verification letters
Training certificates
Job search documentation
Volunteer hour logs
Anything that proves you’re meeting the 80-hour requirement

States are overwhelmed and slow to process paperwork. If there’s a problem and you have to fight to get your benefits, having records shows what happened and protects you.

This isn’t just about work requirements anymore, it’s about devastating underfunding.

Beyond work requirements, 18 states requested and received approval to further restrict SNAP-eligible products to address nutrition concerns, with restrictions covering products including soda, desserts, candy, and certain processed foods, applying to roughly 31 percent of SNAP participants. These restrictions limit food choices and create additional complexity for families already struggling.

Let me put it this way: If you live in an area where there is very little available as far as grocery options go, or you don’t have transportation to get to a grocery store, you may end up relying on the closest walkable place to get food for yourself or your family.

If you’ve ever gone into a tiny, rural gas station in the middle of nowhere, you’ll have seen that there are very few “healthy” whole food options there. When you restrict the food that qualifies for SNAP, you might be taking away the highest-calorie choice someone has based on what’s available closest to them. It also suggests that people who rely on SNAP benefits don’t know how to make good choices, which is insulting and fundamentally wrong.

Most people on SNAP are doing the best they can with what they have available—and if this were truly a concern, why would the government cut SNAP Education in their sweeping budget cut?

The food insecurity crisis is worsening, and we are pulling the rug out from underneath our neighbors who need help. The U.S. Department of Agriculture’s Household Food Security report, published in December 2025, revealed that nearly 48 million people were in food-insecure households in 2024, even as the number of people receiving SNAP has shrunk.

These former SNAP recipients have not been “lifted” out of poverty; they are still struggling to feed themselves, and they just can’t adjust to the new requirements and lack of help.

What’s with the Farm Bill?

The Farm Bill was supposed to be an opportunity to fix SNAP’s problems. Instead, it became a disappointment.

In the early hours of March 5, 2026, after two days of debate, House Agriculture Committee members voted 34-17 to advance a new farm bill. On April 30, the House passed the 2026 farm bill, the “Farm, Food, and National Security Act of 2026” with a 224-200 vote.

Here’s the disappointing reality: the Farm, Food, and National Security Act of 2026 fails to reverse the deeply damaging $187 billion in SNAP cuts, as well as other harmful changes that will further weaken the program. Despite months of advocacy and pleas from hunger relief organizations, the House version does nothing to restore SNAP funding or roll back the expanded work requirements.

The House did make one minor change that’s positive: the House passed an amendment (384-35 vote) allowing SNAP recipients to purchase hot rotisserie chickens with their benefits. While any expansion of food choices is welcome, this modest change does not address the core problems created by the massive funding cuts and expanded work requirements.

The Senate has yet to introduce its version of the farm bill, but Senate Agriculture Committee Chairman John Boozman (R-AR) has indicated he intends to release a draft in the coming weeks. This is where hope remains: the Senate still has an opportunity to take a different path and address SNAP’s crisis.

The Senate farm bill vote is critical, and it could happen as soon as LATE MAY, EARLY JUNE. There’s still time to change course.

This is where YOU come in!

The United States Capitol switchboard number is (202) 224-3121. A switchboard operator will connect you directly with the Senate office you request. For example, when I call, I tell them I am from Tennessee, and ask to be connected to Marsha Blackburn’s office. Then, I leave my message for Blackburn and call back and ask to be connected to Bill Haggerty’s office next. Every state has 2 Senators, so make sure you call twice so you can leave messages for both of the individuals who were elected to represent you!

Here’s a short script that will work for you no matter where you live when you call your Senators to tell them how you feel about SNAP:

“Hi, I’m a constituent calling from [YOUR CITY/STATE/ZIPCODE].

I’d like to share my thoughts with Senator [NAME]’s office about the upcoming Farm Bill vote:

I’m calling to urge Senator [NAME] to vote in favor of protecting SNAP funding in the Farm Bill. SNAP keeps families fed and strengthens our economy. Every dollar spent on SNAP generates economic activity in our communities, and cutting this program would hurt families.

Please vote NO on any farm bill that doesn’t reverse SNAP cuts. Please pass legislation that restores SNAP funding and rolls back the harmful work requirement changes.

This program is essential for food security and shouldn’t be a political bargaining chip.

I hope the Senator will vote to maintain or increase this critical program.

Thank you for taking my call.”

Be respectful: You’ll be talking to staff or leaving a voicemail, you won’t be speaking with the Senator directly.
Be specific: Mention you’re calling about SNAP in the upcoming Farm Bill.
Be brief: 30 seconds is perfect (you may be timed if it’s a voicemail.)
Get confirmation: If you do speak to a person, ask if your message will be logged or recorded. (This is a good thing! You want them to log your opinion and message.)

What to expect:

You’ll likely reach a staff member answering phones or be sent to voicemail.
Give your name, address, and the topic you wish to weigh in on. (In this case, that’s SNAP funding in the Farm Bill.)
Your message gets logged in a tally of constituent calls.
Quantity matters — High call volumes influence votes!
Consider also sending an email or letter for the official record. Many offices track contacts by method.

grocery ingredients in front of woman cooking in the background

Join and Support SNAP Advocacy Organizations

The Food Research & Action Center (FRAC) is working to ensure Congress passes legislation to strengthen SNAP. Join the FRAC Action Network to help end hunger in America and receive updates on legislative opportunities for action. Visit FRAC.org to use their easy action network and send messages to your Members of Congress with just a few clicks.

OTHER ADVOCACY ORGANIZATIONS:

Alliance to End Hunger
Feeding America
Center on Budget and Policy Priorities

The Bottom Line

Four million Americans lost SNAP benefits in the past year. The rules changed, not their circumstances. As we head toward the Senate’s farm bill vote, there’s still an opportunity to reverse course and protect food assistance for the millions of Americans who depend on it. But that won’t happen without pressure. It won’t happen without you making phone calls, sending emails, volunteering, and telling your story. The fight for SNAP isn’t over, in many ways, it’s just beginning. Your action matters more now than ever.

woman buying produce from a man at farmers market

Sources:

box of pantry items being donated to food bank

Shelf-Stable Strategies: Preparing for SNAP Disruptions

woman comparing two cans of tomato sauce at grocery store

Smart Grocery Shopping Tips When You’re Already Pinching Pennies

Blueberry muffins in a freezer bag with article title text overlay.

10 Foods I Freeze to Save Money and Reduce Waste

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Homemade Taco Seasoning

I used to be a “seasoning packet” junkie. Store-bought packets of taco seasoning seemed so easy. But really, if you have a decently stocked spice cabinet, making your own Homemade Taco Seasoning takes just a few minutes and costs less. I’ve experimented with different combinations of spices for this seasoning over the years, and I think I’ve found the winner! One batch of this super tasty homemade seasoning is roughly equal to one store-bought packet and it’s 10 times more flavorful. You can even mix up big batches of it and store it pre-mixed in an airtight container for quick use later!

“My husband and I go through a ton of this, I make a 24x batch at a time now so I don’t have to make it every other week. Super tasty and easy!”
Catherine

Why make homemade taco seasoning?

While it’s easy to just buy a pre-made mix, making this homemade taco seasoning means I can control the ingredients, freshness, salt level, and flavor every single time. I keep the base simple with chili powder, smoked paprika, cumin, cayenne, oregano, salt, and pepper, so it’s warm, smoky, and spicy while giving me room to adjust as needed. I purposefully left out garlic powder and onion powder here because I usually add fresh onion and minced garlic when I’m cooking taco meat, beans, or veggies. Leaving those powders out gives me more flexibility and keeps those flavors from doubling up. Of course, that’s the great thing about homemade seasoning blends! If I’m not using fresh garlic or onions, I’ll just add ¼ teaspoon garlic powder or ¼ teaspoon onion powder to bring those flavors back in.

But above all else, the number one reason I love making this recipe at home is how much money it can save me, especially if I can get a good deal on spices in bulk! This means I can cut some costs, better control the quality of my ingredients, and still tweak the blend to fit whatever I’m cooking. That’s a budget-friendly win-win if I ever saw one!

Uses for Taco Seasoning

You can use this simple recipe anywhere you’d normally use a store-bought packet, especially in taco meat, beans, soups, rice, casseroles, and skillet dinners. This batch makes about 2¼ tablespoons, which is roughly the same as one store-bought packet. Here are a few of my favorite recipes that use this seasoning to inspire you:

Tostadas: Taco seasoning cooks with the onion, jalapeño, pinto beans, and water, giving the mashed bean base a smoky flavor before all the fresh toppings go on!
Burrito Bowl Meal Prep: The seasoning simmers with ground turkey or beef and a little water to create saucy taco meat for these easy make-ahead bowls.
Baked Beef and Black Bean Tacos: I cook the seasoning with a beef and onion mixture, then add canned beans to build a savory filling for my crunchy baked tacos!
Taco Rice: Swap this homemade seasoning in place of the chili powder, cumin, and oregano to season the rice as it toasts with the onion and garlic, giving you a budget-friendly base for burrito bowls or tacos.
Hearty Black Bean Quesadillas: Taco seasoning gets mixed right into the black bean, corn, and cheese filling, so every quesadilla is flavorful before it even hits the skillet.

Here are a few substitutions and add-ins you can use to customize your taco seasoning to fit your budget and supplies:

Cornstarch. If you like your taco meat to have a slightly saucy consistency, add ½ tsp cornstarch to the spice mix, then stir in ⅓ cup water when you add the seasoning to the skillet. The cornstarch thickens the water as it simmers, creating a light taco-flavored sauce that helps the spices coat the meat or beans instead of staying dry.
Make it mild. If heat isn’t your jam (this seasoning does have a spicy kick to it!), simply reduce the cayenne or leave it out for a milder blend. Chili powder can also vary quite a bit from brand to brand, so if you’re using a new one or cooking for spice-sensitive eaters, I’d start with a little less (½ Tbsp) and add more after tasting.
Smoked paprika: I really think smoked paprika is worth using here because it adds a deep, smoky flavor that makes this blend taste closer to a store-bought taco packet. A little goes a long way because the smoke flavor is concentrated. Regular paprika will still add color and mild paprika flavor, but the final blend will taste a little softer and less smoky.
Low sodium. Feel free to reduce the salt content to meet your sodium needs. Just keep in mind that salt helps the other spices taste more pronounced, so a lower-sodium version may taste a little softer overall.
Garlic powder and onion powder. When I make taco meat, I generally add a diced onion and a clove or two of minced garlic, so I didn’t include any garlic powder or onion powder in this mix. If you’re not using the fresh stuff, add ¼ tsp garlic powder, ¼ tsp onion powder, or both. Some readers add both even with fresh garlic and onion, so this is an easy place to adjust the blend to taste!

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Homemade Taco Seasoning

This is the BEST homemade taco seasoning recipe. It's fast, easy, and can be made with just a few ingredients from your spice cabinet!

Course Seasoning

Cuisine Mexican, texmex

Total Cost $0.67 per batch

Prep Time 5

Total Time 5

Servings recipe (about 2¼ Tbsp)

Calories 42kcal

Author Beth Moncel

Equipment

Small Bowl

Ingredients

1 Tbsp chili powder $0.30
1 tsp smoked paprika $0.10
1 tsp ground cumin $0.10
¼ tsp cayenne pepper $0.02
½ tsp dried oregano $0.05
½ tsp salt $0.05
½ tsp black pepper freshly cracked, (about 15 cranks of a pepper mill) $0.05

Instructions

Combine everything in a small bowl and stir until evenly mixed. Use immediately, or store in an air-tight container, away from heat and sunlight, until ready to use.

See how we calculate recipe costs here.

Notes

Optional add-ins: ¼ tsp garlic powder, ¼ tsp onion powder (either or both, depending on if you’re using fresh garlic or onion); ½ tsp cornstarch (add ⅓ cup water to your meat or beans to create a saucy consistency).

Low Sodium: To make this seasoning lower in sodium, reduce the salt or leave it out of the blend entirely. Salt does help the other spices pop, but you can always season the finished dish to taste once it’s cooked.

Pricing note: I use a flat cost estimate for herbs and spices because they’re just too hard to measure and weigh such small quantities, so this cost is an estimate. I generally estimate $0.10 for every teaspoon of an herb or spice, unless it’s a particularly expensive item. For salt, I generally estimate half that. So, take the cost of this recipe with a grain of salt (pun intended).

How Much Taco Seasoning to Use:

This recipe makes about 2¼ tablespoons of taco seasoning, which is roughly equal to one store-bought seasoning packet. Use the full batch to season about 1lb. of ground beef, turkey, or chicken, or about 3 cups of cooked beans. If you scale the recipe up for bulk storage, use ~2 tablespoons of seasoning per 1lb. of meat.

How to Use:

Use one batch of taco seasoning to season about 1 lb. of ground meat, 3 cups cooked beans, chicken, potatoes, or roasted veggies. For ground meat, brown it first, then add the seasoning and sauté for about 2 minutes to toast the spices. For beans, stir in the seasoning and heat through. For chicken, potatoes, or veggies, sprinkle the seasoning evenly over the surface before cooking or roasting.

This is a small batch recipe, so it’s unlikely you’ll have much leftover. If you do, stir it into mayonnaise or sour cream for a quick taco-flavored sauce, sprinkle it over roasted vegetables, or add a pinch to scrambled eggs for extra smoky-spicy flavor.

Nutrition

how to make Homemade Taco Seasoning step-by-step photos

The ingredients to make homemade taco seasoning in a bowl.

Gather all of your ingredients: Add 1 Tbsp chili powder, 1 tsp smoked paprika, 1 tsp ground cumin, ¼ tsp cayenne pepper, ½ tsp dried oregano, ½ tsp salt, and ½ tsp freshly cracked black pepper to a small bowl, about 1-2 cups in size. You want to use a bowl with enough room to stir so the spices don’t puff over the sides. The type of bowl doesn’t really matter since you’re only mixing dry spices, but I usually use a glass or ceramic bowl because that’s what I have on hand.

Combine the taco seasoning: Stir the spices together with a fork or small whisk, mixing gently so the fine spices stay in the bowl. Keep mixing until the color looks evenly red-brown and there are no little pockets of spice left unmixed.

Use the seasoning right away, or transfer it to an airtight container and store it in a cool, dark place until you’re ready to season tacos, beans, veggies, or your favorite Tex-Mex recipe.

How to Store

As with any dried herb or spice, this seasoning mix should be stored in an airtight container and away from heat and direct sunlight. The lifespan of this seasoning will vary depending on the freshness of the herbs and spices you used to make this seasoning blend. Rather than going “bad”, dried herbs and spices slowly lose their flavor and potency over time, so for best results, it’s recommended to use them within one year.

Try These Taco-Inspired Dinner Recipes Too:

Taco Salad is a great way to turn boldly flavored ground beef into a fresh, crunchy meal with lettuce, beans, cheese, tortilla chips, and ALL the toppings!
I use this seasoning blend in Beef Taco Pasta to flavor ground beef, tomatoes, pasta, and cheese for a saucy one-pot dinner with big taco-night flavor.
My Taco Soup takes these warm, smoky spices in a cozy direction with beans, corn, tomatoes, ranch seasoning, and a creamy finish.

Our Homemade Taco Seasoning recipe was originally published 2/19/12. We have updated it to be the best it can be and republished 5/27/26.

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Poppy Seed Chicken

Poppy Seed Chicken is one of those recipes; it’s not the prettiest thing on the dinner table, but wow, is it cozy, creamy, and sure as heck tasty. This old-fashioned Southern casserole is loaded with tender chicken in a rich sour cream sauce, then finished with a generous layer of buttery crackers, with poppy seeds sprinkled throughout for its signature speckled look and subtle nutty flavor. I chose to make the sauce from scratch instead of using canned soup, and honestly, it makes all the difference. You still get all the nostalgic comfort with simple, budget-friendly ingredients, but it tastes a little fresher and more homemade!

From-Scratch Poppy Seed Chicken

Old-school poppy seed chicken casseroles usually get their creamy texture from condensed soup, but I wanted to build the same cozy filling with a few basic pantry ingredients instead. A quick butter-and-flour roux thickens the chicken broth and milk into a smooth sauce, while sour cream gives it the tangy richness this casserole is known for. I also sear the chicken before baking, so it has better flavor and doesn’t release too much moisture into the dish.

If you grew up seeing poppy seed chicken casserole at family reunions, potlucks, or church suppers, this version will feel very familiar. But if you didn’t, I’m excited to be the one who introduces you to it! This recipe is exactly the kind of no-fuss comfort food I love. Think creamy chicken, a savory sauce, and a crunchy cracker topping baked until golden and bubbling around the edges. It’s simple, nostalgic, and this one feels a little more homemade without making dinner feel complicated. If you love creamy chicken casseroles with a crunchy cracker topping, our million dollar chicken casserole is the cheesier, mushroom-studded version to try next!

Sear the chicken first. Patting the chicken dry and searing it over medium-high heat helps it brown instead of steaming. This adds flavor and keeps extra moisture from watering down the casserole as it bakes. After searing, I like to drain the chicken briefly on paper towels before folding it into the sauce.
Turn the heat down before making the sauce. The chicken sears best over medium-high heat, but the sauce needs gentler heat. Lowering the skillet to medium helps the butter and flour cook evenly without scorching.
Don’t skip the roux. The butter and flour create a simple roux, which thickens the sauce and gives it a creamy consistency without heavy cream or canned soup. Let it cook for about a minute before adding the liquids so the flour loses its raw taste.
Whisk in the liquids slowly. Adding the broth first and whisking until smooth helps prevent lumps before the milk goes in. Once the sauce looks thick and smooth, turn off the heat before stirring it together with the sour cream so everything stays creamy.
Turn off the heat before adding the sour cream. Sour cream can separate if it gets too hot too fast. I like to stir it in after the sauce is thickened and the skillet is off the heat. This keeps the filling smooth, creamy, and tangy instead of grainy.
Want to use cooked chicken? You can use about 4-5 cups of cooked, shredded, or diced chicken in place of the raw chicken breasts. Skip the searing step and fold the cooked chicken into the finished sauce with the sour cream and poppy seeds.
Add veggies if you want to bulk it up. Mushrooms, spinach, onions, carrots, or peas all work well in this poppy seed chicken casserole. Just cook off as much moisture as possible before adding them so the final casserole stays thick and creamy instead of watery.

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Poppy Seed Chicken

This creamy Poppy Seed Chicken casserole has tender chicken in a homemade sauce with sour cream, buttery crackers, and poppy seeds. Easy comfort food with NO canned soup!

Course Main Course

Cuisine American

Total Cost $8.68 recipe / $1.45 serving

Prep Time 15

Cook Time 45

Total Time 1

Servings servings (about 1 cup each)

Calories 493kcal

Author Melissa Nolan