Spend Less, Eat Better: Grocery Shopping Tips for Thrifty Foodies
For years, we've saved you energy (and money) with our smart, practical ideas for shopping and cooking. Here are 10 of our best.
Write It Out
Check your pantry and the refrigerator before you shop, and make a list so you buy only what you need. For the most efficient shopping trip, organize items by the section of the store you'll find them in.
The Big Batch Bonus
Plan a week of menus to make every ingredient count -- sometimes more than once! Cook big batches of meat and chicken, and use leftovers in next-day salads and sandwiches.
Shop While Satisfied
Don't go food shopping when you or the kids are hungry. This will help you avoid unhealthy and expensive impulse buys.
Related: 15 Kitchen Shortcuts That Will Change the Way You Cook
Be an Outsider
Stick to the outer aisles of the supermarket to find the widest selection of unprocessed foods, which also happen to be less expensive -- and healthier.
Think Fresh
Buy fresh fruits and vegetables in season for the lowest prices and best flavor. Consider on-sale frozen vegetables; they're often just as nutritious as the fresh kind.
Take the Time to Trim
Instead of buying precut meat and poultry, buy more-affordable untrimmed pieces, and prep them yourself. When purchasing in bulk, rewrap meats in individual portions, which are more convenient and take less time to thaw if frozen.
Related: Fast, One-Pot Meal Ideas To Feed the Whole Family
Buy in Bulk
Buy staples such as pasta and rice in bulk or during supermarket sales, and store in airtight containers. Discount days are also a good time to pack the pantry with long-lasting items, such as canned goods and condiments.
Dry Fresh Herbs
Fresh herbs are great, but what if you can't use the whole bunch? Tie leftover sprigs together with kitchen twine, and hang them upside down from a rack or shelf in your kitchen to dry. Once dried, transfer the herbs to airtight containers, and keep them in your spice rack.
Freeze and Reuse
If you've opened a can of broth (or tomato paste) and haven't used it all, transfer the remainder to ice-cube trays and freeze. Once frozen, pop the cubes into resealable plastic bags. Label, date, and store in the freezer; you'll have a convenient amount when you need it.
Compost Your Scraps
While prepping, keep a bowl on the counter for vegetable scraps, and make one trip to throw them out -- preferably on the compost -- when the bowl is full.
More from Martha Stewart:
Hands Down, The 20 Grilling Recipes You Must Try This Summer
35 Beyond Delicious No-Bake Dessert Recipes
34 Reasons to Eat a Burger Everyday
Easy, Every Day Meatless Recipes
