1. Limit your meats! Meat is expensive, but you can get alot more for your $$ if you buy it in bulk. When you are planning your meals choose only 2-3 different meats to work with for the whole month. My biggest staple is chicken because it's lean and cheap compared to other meats.
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| I buy it in these big bags and chuck it in my deep freezer: |
2. Try and use as many of the same ingredients as possible during the week. Example: Monday I have Hawaiian Haystacks with chicken, pineapple, tomatoes, onion, chinese chow mein noodles, and cheese. On Wednesday I make Chicken Kabobs with chicken, onion, tomatoes, bell peppers, mushrooms, and pineapple. By using the same ingredients I can cut costs by buying the repeated ingredients in bulk and reusing them through out the week. I like making Hawaiian Haystacks, Tacos, and Chicken Kabobs in the same week because I can use all the ingredients in a variety of ways.
3. EAT YOUR PRODUCE! If your planning next weeks meals and you have a perfectly good tomato sitting in your fridge plan a meal using it so it doesn't go to waste and you save money!
4. Have a leftover day! Once a week use them, or if your creative find a way to recook the leftovers into a new dish so the food doesn't literally go down the drain.
