Start with Meal Planning
On the weekend, plan your meals for the week ahead based around the ingredients you already have in your refrigerator, freezer or pantry. – Jake Sankal, M.Ed., RD, CSSD, RSCC*D
Plan to have a day or two of leftovers during the week. Depending on how much of each meal you plan to cook, this will not only save you time, but it will prevent you from overbuying. – Nici Mense, MS, RD
Go to the store prepared with a list and include the amounts of each food item you need; never “wing it”. Keep a running list on your smartphone of all the ingredients you’ll need for the week.
–Steve Smith, RD, CSSD, LD
If it is difficult to buy fresh fruits and/or vegetables in the right amount so you can eat them all before they spoil, then just buy frozen so you can use what you want, when you want it. – Heidi Skolnik, MS, CDN, FASCM
Cook once and make one or two other recipes with it. A favorite in our house is crock-pot chicken for tacos or burrito bowls. And we make enough to have it as a filling for enchiladas for another meal, too. Sometimes we even freeze the enchiladas for later in the month. It’s so nice to just pull it out of the freezer and have a delicious dinner, ready to heat up in no time. –Angie Dye, MS, RD, CSSD, LD
Shop at home before you roam – look at the #wealthonyourshelf. Become a food storage pro so you know before you throw! Give your leftovers new life: repurpose or renew in a smoothie, a stir fry, a sauce or a soup with great taste and no waste. –Leslie Bonci, MPH, RD, CSSD, LDN