14 Creative Ways to Stretch Your Food Budget
If soaring food prices are getting you down, help is on the way! Here are some basic saving strategies, practical solutions, and novel ideas to stretch your food budget—and make your life easier. Granted, one of these strategies on its own is not likely to make a huge difference. But lots of small strategies working together—that’s the way to see huge results.
1. The Cost of Convenience: Why Pre-Grated Cheese Isn’t Worth It
Pre-grated cheese can seem convenient, but you’re paying a premium for that ease. By buying block cheese instead, you can cut the cost significantly. For example, a store-brand cheese block is typically around $5 per pound, while the same cheese pre-shredded or grated goes for $6 to $8 per pound. Investing a few minutes to grate cheese yourself helps it stay fresher and saves you from paying the price markup.
Why Your Packaged Shredded Cheese Doesn’t Melt Right
Commercially grated cheese often contains anti-caking agents like potato starch or modified cornstarch to keep it from clumping. These additives may sound harmless, but they interfere with the cheese’s melting properties, making it harder to achieve that smooth, gooey melt. So next time you reach for shredded cheese, think about grating it fresh for better flavor, texture, and savings.
Bonus Tip: Try grating a block in batches and storing it in an airtight container in the fridge or freezer. That way, you’ll have the convenience of shredded cheese on hand while saving cash and enjoying a purer, meltable cheese.
2. How to Keep Breakfast Cheap and Filling
Breakfast doesn’t have to break the bank. Some of the most satisfying and nutritious morning meals can be made with affordable staples like eggs, oatmeal, and toast—simple, filling, and easy on the budget.
If you enjoy baked goods in the morning, consider making muffins or quick breads from scratch. Baking your own saves money over store-bought mixes, and you’ll have more control over ingredients, taste, and nutrition. Many recipes are surprisingly quick and use common pantry staples like flour, eggs, and baking powder.
Breakfast cereals are notoriously expensive and are rarely a good value unless purchased on a genuine sale or with a coupon. Stock up when you find a great deal, and consider alternative options like homemade granola or oatmeal. Both are not only economical but can be customized with flavors and add-ins to keep things interesting.
Extra Tip: Prepare oatmeal or egg-based breakfast dishes in batches to save time and money. For example, overnight oats or egg muffins are perfect for busy mornings—just grab and go!
3. Budget-Friendly “Breakfast for Dinner” Ideas
Once a week or so, consider having breakfast for dinner. Kids love this, and so will your food budget. Meals like scrambled eggs, pancakes, or waffles are not only affordable but also packed with protein and nutrients without needing costly ingredients. Pairing these with a bit of juice or fresh fruit gives you a balanced, meat-free meal that’s easy on your budget.
Maximize Leftovers for Even Bigger Savings
Leftovers from other meals can make a perfect side for your breakfast-themed dinner. For example, leftover baked or boiled potatoes make delicious hashbrowns or skillet potatoes to pair with scrambled eggs. Other great add-ins include chopped veggies from a previous dinner or bits of cheese to add extra flavor and reduce waste.
Try making breakfast burritos with eggs, cheese, and any leftover veggies or grains you have on hand. Wrap them up for a filling meal that’s easy and customizable.
Pro Tip: Breakfast ingredients like eggs, pancake mix, and oatmeal are often cheaper when bought in bulk. Consider stocking up to make “breakfast for dinner” a regular—and affordable—part of your weekly routine.
4. Save Big by Eating What’s on Sale
One of the smartest ways to cut your grocery spending by 50% or more is to plan meals around sale items. Weekly store flyers—available online or in-store—offer a snapshot of discounted items that can serve as the foundation for your meals. Building your shopping list around these sales not only reduces costs but also ensures you’re stocking up on seasonal and discounted ingredients.
If chicken is on sale, plan chicken-based meals like stir-fries or soups. When staples like rice, pasta, canned goods, or frozen veggies are on deep discount, buy extra to last until the next sale cycle. Most stores have predictable sale patterns, so by buying enough, you avoid paying full price later.
Seasonal items are often more affordable and fresher than out-of-season options. If apples or squash are on sale, consider how they can enhance a few meals for the week. Seasonal shopping keeps your meals fresh, varied, and budget-friendly.
Pro Tip: Check for digital coupons that can further reduce the cost of sale items. Many stores offer app-based coupons that can stack with sale prices, maximizing your savings.
5. Get More from Your Groceries with Double-Duty Ingredients
There was a time when if a recipe called for half an onion, I’d toss the other half in the fridge where it would sit until it was over the hill, and I could toss it out guilt-free. What a waste!
One of the easiest ways to save money and reduce waste is by planning meals around ingredients that can be used across multiple dishes. By thinking ahead, that half onion doesn’t end up forgotten in the fridge. The same goes for half a pepper, partially used cans of beans, or ground beef.
Try pairing meals that share ingredients within the week. Ground beef can be split between a taco night and a spaghetti bolognese, or half a can of beans can be used in a salad one day and a soup the next. If you know you’ll need the other half of a veggie or can of beans in the week, prep it in advance by chopping and portioning out ingredients.
For items like herbs or tomato paste, try freezing individual portions in ice cube trays.
6. Stop Guessing! Plan Your Meals
Not planning meals ahead of time is the best way to blow a lot of money on eating out, picking up, and driving through. It takes time and effort on the front end to plan out meals for a whole week or two, but in the end, saves so much time and money. No more wondering, “What’s for dinner!?
Grab a calendar and jot down meals for each day based on your schedule and any sales at your grocery store. Streamline your shopping by planning meals with ingredients that overlap, like using a rotisserie chicken for tacos one night and a salad the next. Spend an hour or two after grocery shopping to chop, portion, and prep ingredients for the week.
Take the guesswork out of meal planning with theme nights, like Meatless Mondays, Taco Tuesdays, and Pasta Thursdays. This structure gives you a weekly framework and keeps things simple without becoming repetitive.
Consider keeping a meal planner on your fridge or use a digital app to organize your meals, shopping list, and any recipes you want to try. Make a habit of checking your pantry, fridge, and freezer before shopping. Using what you already have first can lead to creative new recipes and big savings on groceries.
- MORE: Doable Solutions to Quickly Get Dinner on the Table Even on Busy Weeknights
- MORE: Groceries Got You Groaning? Top Meal Planning and Grocery Apps You Need Today
7. Waste Not! Creative Uses for Leftover Bread
You know that last slice or two of bread, the hard-as-a-rock end of baguette or crusts you cut off the kid’s sandwiches? Often they’re dry, past prime, and not enough to make anything respectable, so into the garbage they go. Well, not so fast.
Transforming stale bread into homemade breadcrumbs is a simple way to save money and reduce food waste. Breadcrumbs add crunch and flavor to a variety of dishes, from casseroles to pasta toppings, and can be seasoned just the way you like.
Collect the ends of loaves, stale baguettes, or bread crusts and set them aside. Bread that’s a day or two old works best since it’s already dried out and requires less baking time to reach a crumbly texture.
Use a food processor or blender to pulse the bread into fine crumbs, or try a cheese grater for a coarser texture. Spread the crumbs on a baking sheet and bake at 350°F for about 20-30 minutes, stirring every 10 minutes to ensure even drying. Once they’re a golden brown, remove from the oven and allow to cool.
Once completely cool, transfer your homemade breadcrumbs to an airtight container. They’ll keep well for several weeks and make a tasty addition to recipes like meatballs, casseroles, or even as a crunchy salad topping.
Add 1 teaspoon of Italian seasoning for every 2 cups of crumbs before baking to make flavorful Italian-style breadcrumbs. Experiment with other spices, like smoked paprika or rosemary, to create your own custom blends.
8. Fresh Hacks: Extend the Life of Your Produce
Tired of tossing out wilted veggies and wasting money on spoiled produce? With a few easy storage hacks, you can keep your greens vibrant and fresh for weeks, reducing both food waste and grocery costs.
- Asparagus: For fresher asparagus, trim the ends and place the bunch upright in a glass with an inch or two of water. Cover loosely with a plastic bag and store it in the fridge. This method can keep asparagus fresh for up to two weeks, preserving its taste and texture.
- Celery: Celery stays crisp and ready for snacking when stored similarly to asparagus. Place stalks in a glass of water in the fridge, or tightly wrap them in aluminum foil to prevent wilting and extend freshness by up to two weeks.
- Carrots and Radishes: Submerge carrots and radishes in water in the fridge for extended crispness. Change the water every few days to keep them at peak freshness, perfect for salads and snacking.
- Leafy Greens: Store lettuce, spinach, and other leafy greens by wrapping them in a damp paper towel and placing them in a perforated plastic bag. This method creates a balanced humidity level that keeps greens fresh and crunchy for longer.
- Tomatoes: Store tomatoes stem end down to keep them from spoiling as quickly. This prevents air from entering and moisture from exiting the scar where the tomato once attached to the vine. Storing them at room temperature rather than in the fridge also makes tomatoes last longer.
These simple storage techniques keep your produce fresh and flavorful, saving you money and maximizing your grocery trips.
9. Buy Beef in Bulk
Larger packages of ground beef often cost significantly less per pound than smaller portions. Look for “family size” or bulk options at your local store, where the cost per pound is lower, and then split the meat into manageable portions at home to avoid using more than you need for each meal.
Estimating can lead to overuse, which eats into your savings. A kitchen scale helps you measure precise portions, so you’re only using the exact amount each recipe needs. Look for a simple digital scale that’s easy to clean and durable.
When you get home, divide your ground beef into meal-sized portions—typically 1 pound per portion, but customize based on your typical recipes. For long-lasting freshness, vacuum-seal portions or tightly wrap them in plastic wrap before placing in freezer-safe bags. Removing excess air helps prevent freezer burn, keeping your beef fresh for months. Keeping track of what’s in your freezer is key to avoiding waste. Label each portion with the weight and date to ensure you’re using the oldest packages first.
Many recipes work well with a smaller amount of meat than they call for. Consider dishes like casseroles, soups, or pasta sauces that allow you to stretch ground beef across multiple servings, so you’ll use less meat per meal and make your bulk purchase last even longer.
10. Homemade Buttermilk: A Simple DIY Recipe
We’ve all been there—you pop into the store for a simple ingredient and leave with a cart full of items you didn’t plan to buy, racking up an unexpected bill. By knowing how to make buttermilk at home, you can avoid those unnecessary trips, save money, and reduce food waste.
Simply add 1 tablespoon of white vinegar or fresh lemon juice to a measuring cup. Fill it with regular or 2% milk until you reach the 1-cup mark. Stir gently, and let it sit for about 10 minutes. While this mixture won’t thicken as much as real buttermilk, it will curdle slightly, mimicking the acidity and texture necessary for fluffy pancakes, biscuits, and quick breads.
The acidity of vinegar or lemon juice reacts with the proteins in the milk, creating a similar effect to traditional buttermilk. This not only helps baked goods rise better but also adds a subtle tang that enhances flavor.
11. Unlock Flavor and Tenderness with a Cola Marinade
Tenderize cheaper cuts of meat by marinating them in cola. Cola contains acids and enzymes that break down the proteins in meat, making tougher cuts more tender. The sugar in cola caramelizes when cooked, adding a rich, savory flavor that perfectly complements your dish. Whether you’re working with flank steak, chicken, or pork, this marinade can work wonders.
In a bowl, combine enough cola to fully cover the meat—about 1 to 2 cups, depending on the amount you’re using. Add 2 tablespoons of soy sauce for a savory umami kick and 1 teaspoon of garlic powder for added flavor. Mix everything together, then place the meat in the bowl, ensuring it’s completely submerged. Let it marinate in the refrigerator for at least 3 hours, or overnight for even more flavor.
When you’re ready to cook, remove the meat from the marinade and let any excess drip off. You can either broil or grill the meat to achieve that perfect sear. While cooking, brush the cola marinade over the meat for an extra layer of flavor and moisture.
You can also use this marinade for skewers, burgers, or even as a glaze for roasted vegetables. This is a great way to use up cola that has gone flat and avoids buying a $6 bottle of prepared marinade.
12. Keep Bugs at Bay with This Pantry Trick
To protect your dry goods, simply place one or two dried bay leaves in the container where you store items like flour, rice, meal, or pasta. You can place the leaves directly in the bag, jar, or bin—whichever suits your pantry organization best. Just make sure to replace the bay leaves every few months to maintain their effectiveness.
Bay leaves act as a natural deterrent against pantry pests, such as weevils and other insects. The strong aroma of bay leaves is unappealing to these bugs, helping to keep them away without affecting the flavor of your food. Besides repelling bugs, bay leaves also help absorb moisture in your pantry containers, which can contribute to longer shelf life for your dry goods. This helps to keep your food fresher for longer, saving you both money and waste. Plus, bay leaves can even add a touch of flavor to your cooking if you happen to forget they’re in there—just remember to remove them before serving!
13. Use Scales to Find Heavier Produce Bags
Not all bags of produce are created equal! Even if they’re labeled as the same weight, variations can occur. For instance, a 5-pound bag of potatoes might actually weigh a bit more or less depending on the specific bag. This means you get more food for the same price, allowing you to stretch your grocery budget further.
This weighing method isn’t limited to potatoes. Apply it to any bagged produce, like carrots, onions, or apples.
14. Transform Leftovers into a Delicious Buffet Night
Don’t let those tasty leftovers go to waste! One of the best ways to stretch your food budget and minimize waste is by creating a leftover buffet night.
Simply gather the leftovers from the week’s meals and arrange them on the table. This setup encourages family members to mix and match dishes, ensuring they get a satisfying meal while reducing food waste.
Need to pad the offerings? Raid the fridge for veggies and dip, make a green salad, or toast some crusty bread. Think outside the box when it comes to leftover creations. You can turn leftover roasted vegetables into a frittata or use last night’s chicken to create a hearty soup.
Keep this idea handy. You just might decide to make Leftover Night a regular weekly occurrence. Designate a specific day, such as Wednesday or Sunday, to enjoy a buffet of leftovers.
Question: Got a great tip up your sleeve for how you stretch your food budget? Please share in the comments area below!
EverydayCheapskate™ is reader-supported. We participate in the Amazon Services LLC Associates Program and other affiliate advertising programs, designed to provide a means for us to earn from qualifying purchases, at no cost to you.
More from Everyday Cheapskate
https://www.everydaycheapskate.com/wp-content/uploads/20260501-borrowing-from-your-retirement-account-piggy-bank-and-wood-cutout-of-retired-couple.png
800
1200
Mary Hunt
https://www.everydaycheapskate.com/wp-content/uploads/EC-Logo-by-Mary-Hunt-Tagline-Trimmed.png
Mary Hunt2026-05-01 10:00:032026-05-01 10:01:39Why Borrowing From 401(k)s Backfires More Than You Think
https://www.everydaycheapskate.com/wp-content/uploads/20260427-generic-vs-name-brand-woman-choosing-between-two-cereals-in-grocery-store-aisle.png
800
1200
Mary Hunt
https://www.everydaycheapskate.com/wp-content/uploads/EC-Logo-by-Mary-Hunt-Tagline-Trimmed.png
Mary Hunt2026-04-27 21:01:172026-04-27 21:03:216 Winners in the Generic vs. Name-Brand Showdown
https://www.everydaycheapskate.com/wp-content/uploads/20260424-woman-holding-grocery-shopping-list-on-phone-how-to-save-money-on-groceries.png
800
1200
Mary Hunt
https://www.everydaycheapskate.com/wp-content/uploads/EC-Logo-by-Mary-Hunt-Tagline-Trimmed.png
Mary Hunt2026-04-24 16:44:132026-04-24 16:47:0218 Easy Ways to Save Money on Groceries in 2026
https://www.everydaycheapskate.com/wp-content/uploads/20260421-my-grandmas-cucumber-salad-recipe-with-sweet-white-onions.png
800
1200
Mary Hunt
https://www.everydaycheapskate.com/wp-content/uploads/EC-Logo-by-Mary-Hunt-Tagline-Trimmed.png
Mary Hunt2026-04-21 09:50:362026-04-21 09:50:36Grandma’s Creamy Cucumber Salad Recipe Made Easy
https://www.everydaycheapskate.com/wp-content/uploads/20260420-hand-holding-an-orange-credit-card-up-opt-out-of-credit-card-interest-rate-increase.png
800
1200
Mary Hunt
https://www.everydaycheapskate.com/wp-content/uploads/EC-Logo-by-Mary-Hunt-Tagline-Trimmed.png
Mary Hunt2026-04-20 12:17:252026-04-20 12:17:26Should You Opt Out of a Credit Card Rate Hike?
https://www.everydaycheapskate.com/wp-content/uploads/20260413-cooking-ground-beef-in-skillet-how-to-stretch-beef-for-recipes-filler.png
800
1200
Mary Hunt
https://www.everydaycheapskate.com/wp-content/uploads/EC-Logo-by-Mary-Hunt-Tagline-Trimmed.png
Mary Hunt2026-04-13 10:49:122026-04-13 10:51:43Smart Ways to Stretch Ground Beef So No One Notices
https://www.everydaycheapskate.com/wp-content/uploads/20260412-materialism-leads-to-discontentment-overhead-shot-of-laptop-credit-card-on-pink-desk.png
800
1200
Mary Hunt
https://www.everydaycheapskate.com/wp-content/uploads/EC-Logo-by-Mary-Hunt-Tagline-Trimmed.png
Mary Hunt2026-04-12 18:00:502026-04-12 18:00:44Why You Feel Broke After “Just Browsing” Online
https://www.everydaycheapskate.com/wp-content/uploads/20260411-onion-soup-mix-recipe-with-onion-dip-in-the-background-in-farmhouse-kitchen.png
800
1200
Mary Hunt
https://www.everydaycheapskate.com/wp-content/uploads/EC-Logo-by-Mary-Hunt-Tagline-Trimmed.png
Mary Hunt2026-04-11 15:00:152026-04-11 15:00:15What’s Really in Onion Soup Mix? Make It Yourself
https://www.everydaycheapskate.com/wp-content/uploads/20260403-what-makes-you-happy-collage-of-people-smiling-diverse-adults.png
800
1200
Mary Hunt
https://www.everydaycheapskate.com/wp-content/uploads/EC-Logo-by-Mary-Hunt-Tagline-Trimmed.png
Mary Hunt2026-04-03 18:00:032026-04-03 18:01:35What Do You Really Need to Be Happy?
I buy a whole raw chicken on sale. Sometimes I can find one for just $6. I’ll slice off the breasts and use them for one meal. The next day, I’ll use the wings and legs (cook them in a crockpot for a couple of hours and then bbq them). The 3rd day, I boil the leftover carcass and make a base that can be turned into a variety of soups.
Get a rotisserie chicken on “cheap chicken Monday” at the market, then throw the carcass, the next day, in the crockpot with water, onion and garlic. Pull the bones out, add a package of inexpensive frozen veggies/spices and you have another dinner for pennies. Omelets are an excellent and quick dinner, as well as quesadillas which are another way to use up leftover meat, cheese and veggies.
Tomatoes can range in price from $4.00 a pound down to 29 cents. I buy them cheap and put them immediately into the freezer (no preparation needed -not even a rinse). They stay for months and can be used for sauces and soups. Just put them into hot water to defrost and/or skin. But they won’t work well in a fresh salad (they get mushy upon thaw).
I cook large 4-5 lbs of meat all at once with basic seasoning. I plan multiple meals with that same meat. Keep it refrigerated or frozen until ready to use. For example ground beef I use for pasta and meat sauce. Another day I will make Mexican beef tacos or tostadas or even shepherds pie. I just add more seasonings and vegetables to finish meal. It saves a lot of time and buying larger amounts of meat saves money as well. I also chop onions in large amount and freeze so it’s ready to go.
My upright freezer has saved us thousands of dollars over the years. The freezer part of my refrigerator doesn’t hold much, and I wasn’t able to take advantage of sales or bulk buying. But there’s lots of room in my upright. It’s also great for keeping leftovers and preserving our harvest. The cost to operate is small, and we paid cash so there were no interest charges to add to the price.
Instead of a board at the bottom of my reusable grocery bag, I use a thick cardboard below the plastic. We all get Amazon boxes. Has to be cheaper and lighter than a board.
A great way to see the sales ads online in one place is an app called Flipp. If you put in your zip code it will give you all the ads for the week. You can also search by item if you are looking for something specific. Although, if a store has a three day sale those items will not show up.
A prep cook from The Melting Pot restaurant told me that when they wanted to make their fondue gluten free they switched to using corn starch to stop the clumping of the cheese.
I have found that leaving the stem end on a bell pepper and just cutting of what you need will extend its life. The cut ends will eventually get slimy but they are easy to trim off while the rest of the pepper stays fresh. Also, when my kids were small I would make up my weekly dinner menus with what I already had in the fridge and freezer and then go shopping, only buying what was on sale or discounted at the store. That went into the freezer until I needed it.
Hey Mary, you know those eggs you got on sale at Costco? You can freeze them! Crack them into an old ice cube tray, pop them in the freezer. When frozen , put them into a resealable freezer bag. Take them out, thaw them, and use them in baking and cooking as normal.
If you have part of an onion left, dice it and store it in a bag in the freezer. Another quick resource to speed up dinner next time you need some onion.
I also separate and peel a couple of heads of garlic and store the cloves in a small jar in the freezer. They are good for at least a month, and again save time when you need garlic.
When purchasing any flour or anything made from wheat/almond or any other flour I always place them in the freezer for 3 days (72 hours) or more. Have never had a weevil or any other critter problem since doing this. Save those bay leaves for the other recipes.
WE do NOT wash dishes with a dishwasher, we purchase liquid dish soap. I take the full one and transfer 50% of the liquid to the one that is empty and add warm water to both. Let them sit overnight, and I have two containers of liquid dish soap. My family calls me “Dr. Austéro Severo” LOL
My dad called leftover night – smorgasbord – and it was a regular occurrence in our home of four kids. When my four were still at home, I made menu plans for a month at a time, planning for every leftover. One regular every week was ‘Kitchen sink soup”. I kept a gallon container in the freezer. Every llittle bit of leftover veggies, juice from veggie cans, those last two bites of meat loaf, leftover pasta, etc, were placed in the container during the cleanup from dinner or lunch (and sometimes breakfast – bacon worked great). Then once a week, the container was emptied into my crockpot still frozen, a can of V8 juice and a packet of onion soup mix, and it was left on low all day. By evening we had a hearty soup that never tasted the same each time. Leftover soup was put back in the gallon container and the cycle started up again. I do the same thing still, even though I am only cooking for two, just a smaller container and a smaller crockpot. don’t forget to check the crisper bin for the little bits of produce that can be thrown in too. My grandkids now ask for ‘Kitchen Sink Soup” and my kids all carried on the tradition at their home.
I’ve discovered that buying just the amount of fresh spinach I need for a recipe off the salad bar is fresher and cheaper than buying it in bags from the produce department. I’ve done the same with artichokes and sun dried tomatoes.
I use my food saver alot n I use it so I don’t have to go to the grocery store every week… and I also use my food stamps which saves me alot of money….which isn’t at all embarrassing to use. We are tax payers so j use my taxes to save some money…I use my food saver like when I make meatballs I some times freeze them…I also got my self a small freezer so I can have more things to freeze…
Leftover peppers, onions, meat etc – make stir fry with scrambled eggs and rice.
Tortilla chip crumbs, leftover beans, meat, salsa, grated cheese – make your own version of taco bake casserole.
Brown bananas – freeze and use in smoothies instead of ice cubes.
50% of my household is gluten free so I make “breadcrumbs” out of anything leftover or going stale – tortilla chips, GF crackers, potato chips, cheesy corn puffs – all in the blender, then use them to coat and oven fry fish, chicken, pork
I love all of these ideas! I am very interested in the idea of meal planning. It seems when I don’t know what’s for dinner I stop at the drive thru or pizza place too often. I even have an instant pot but without a plan and ingredients on hand fast food seems to be such an easy way to go. Can you post about meal planning for those of us who would love to get started but need guidance to start? Family can be a bit picky and the home chef meals are good but seem expensive for 2 big eaters and 2 not so big eaters, as there is only one portion of meat, unless you add on, and that gets expensive.
Stretch one leftover portion to two + by adding a prepared pkg. of ramen noodles, if you need less juice only use one cup of water. Works good for pasta dishes, and soups.
1. You are so right about grating your own cheese!
2. If you only need half an onion, put the other half in an empty pickle jar in the fridge. It can easily last for a week or two and the onion smell won’t affect other foods.
3. I call Leftover Night the “Festival of Leftovers”. Somehow this makes us smile and be good sports about it. 🙂
Thanks Mary!!
Wrap your celery in alfoil – it will keep for weeks. I have no idea why this works – but it does!
For years, when bread was past its fresh stage for sandwiches, it went into the freezer until I had enough to grind up for bread crumbs. Like Janice, leftover pepper and onion went into the freezer chopped and ready for another meal. When my husband was in college in the 1970’s and we were married with a 3 year old son, we had to make every penny count and we could afford to waste food. Now 50 years later I find that those old habits are still with me.
you can also take different pieces of leftover bread and cut up for a dessert! bread pudding – delish
When I first moved into where I live now, I had a problem with spiders in the kitchen cabinets. I put bay leaves on all the shelves and haven’t had a spider or any bug problem since.
Since I only go to the grocery store every other week now, I’ve been experimenting on how to make fresh bananas last since my breakfast is usually yogurt and bananas. The winner so far is buying slightly green bananas, separating them, and wrapping the stem end in foil. It really stopped them from ripening quickly, and when fully ripe they lasted even longer in the fridge.
Thank you Bonnie.
I was told to use plastic wrap but it’s hard to stay on. I have to put a rubber band around it. I will definitely try your method!
: )
When ever I make a beef or pork roast or beans in the crockpot, I strain the broth, remove the fat and freeze it as stock for a future pot of soup. Same goes for any can of broth or veggie when I don’t use the whole can. Any leftover veggies that are not enough to serve for another meal go into a freezer bag that’s used future soup.
I grew up in the 50s with regular meals called “egabrag” – – “garbage” spelled backwards (the first “g” is soft, like a “j”) . You called it “Leftover buffet”; my kids still recognize egabrag as it’s proper name!
I do the weighing trick with rotisserie chicken.. there’s often quite a difference in weight between the chickens, and they’re all the same price…
I’ve started doing the same thing with pretzel bits, whirl them up in the food processer and use like bread crumbs.
I made a meatloaf and used tortilla chips crumbs whirled up as a sub for bread crumbs and now that has become our favorite version of meatloaf…
I tell the kids…when you throw food away you might as well shake your piggy bank into the trash can!
I never thought to use tortilla chip crumbs in meatloaf, but it sounds delicious. Thanks for the tip!
I love all your tips! If I have leftover onion or pepper I will not be able to use soon, I dice them up and put on the small 100 calorie zip lock bags and then place those in a larger freezer safe zip lock. When I need onions or peppers for chili or other dishes, I grab a bag out of the freezer and toss it in. Works great and saves time too since it was prechopped.[
Yes! Me too. I do the same with bell peppers and jalapenos. Someone gave me 4 bunches of celery (yay!)—Some I wrapped in foil and some I chopped and froze for soups or stews. The aluminum foil really works very well with fresh celery…it lasts for weeks.