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Each time you throw a meal size serving into the garbage, set aside $2 (the approximate cost of a Lean Cuisine meal). In the same fashion, set aside the equivalent cash for each container of milk, sour cream, half consumed bottles of pop, half eaten pop tarts, bags of chips and stale or moldy sandwich bread you dispose of. You will be appalled at the amount of money you are throwing away! I guarantee if you do this for several weeks you will reduce your grocery bills.
Plan on having a leftover meal a week to use up those leftovers or freeze and take in your lunch instead of purchasing a frozen meal. Do not purchase perishable items unless you have a plan to use them before they expire. As potatoes or onions near their shelf life, cut and freeze for hash browns or to use in casseroles in the future. Place a large container in the freezer and place tablespoons of vegetables or roast beef into it. When the container is full, we add a can of tomato sauce and have a deliciously rich beef vegetable soup. This is a great way to use up leftover vegetables! With a bit of practice you can slash your grocery bills and stop throwing money away - literally!
By Diana from Prospect, KY
To reduce the amount of food waste in my refrigerator, I keep a running list on my fridge door. I use a pad of paper with a magnet on the back, place it on my refrigerator, and list foods that needs to be used up, such as leftovers and "odd" items (foods I seldom buy), along with which drawer has what fruits that need to be eaten. Without a list, I had too much food thrown away because it got pushed to the back of my fridge and had gone bad or simply just forgotten about.
Keeping a list is a reminder to all my family members of what can/needs to be eaten and sometimes the location in the fridge of where the food can be found. Keeping a running list has worked well in reducing food waste in my house.
By LisaE2 from WI
My husband and I are trying to eat less, but do not want to feel deprived. When I cook chicken or turkey breasts, I use a long knife and slice horizonally through the meat to make three thin slices of each breast. We are eating less meat, but it feels like two, or even, three pieces of meat. It is actually only one breast.
One very simple idea is to sprinkle the meat with salt and lemon pepper, add a dash of lemon juice, and about a tablespoon of capers. Cook on each side for about 2-3 minutes. It is so simple, low calorie, and delicious. I like to serve it over pasta or a salad.
Put a list of the item that need to be used soonest in your favorite internet search engine, followed by the word recipe. You will find a recipe for your items or an inspiration to create one.