a) plan a 1-2 week menu using your stores weekly ad specials along with the items you have on hand
b) make a shopping list from the menu keeping in mind what you have on hand
c) stick to the list while buying - unless there is a great sale on a staple or something you definitely use - avoid "impulse buying"
d) stick to the menu plan during the week as much as possible
This will cut down on food waste, cost, and save you $$$$
With a weekly menu planner, you can use your fresh produce, fruits, and other perishables first, take into account any "getting home late" nights to avoid pricy fast-food, and utilize leftovers into the next night's meal.
A planned menu can include crockpot dinners for those nights after practice or meetings. Start another dinner recipe with the leftover crockpot meat (such as a casserole, soup, or stew) while cleaning up after dinner, refrigerate, and you will have a great head start on the next night.
We have a great thrift type store nearby, called Feed America, that sells new merchandise that might have dents or packaging tears. The costs are extremely low and anyone can shop there. Toiletries, cleaning supplies, school and office supplies, cat/dog supplies, various other items are available at drastically reduced prices. It may be worth checking out your area for any type of store like this, especially if you don't like clipping coupons.
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