Meal Planning for Cost Savings

Let’s be honest, groceries add up fast—intentions don’t matter, totals still sting. I start with “budget-friendly” plans, then suddenly there’s $30 in random extras. I didn’t really start saving until I realized how fast a week’s plan can unravel if I skip meal planning, ignore leftovers, or roll my eyes at whatever’s in season.

Meal Prep Strategies

After work, I’m fried and still have to make dinner—literally no one is at their best then. I’ve seen a million TikTok “meal prep hacks” crash and burn, but just jotting down three days’ meals in my phone notes? Actually works. Saves me at least $40 a month (Fidelity, 2025). Honestly, the trick isn’t fancy containers, it’s just repeating the main protein with different sides. Chicken thighs with rice, then cold over salad. Why did I never do this in college?

Rachel Cruze has some free printable meal planner—no shame, I use it. It forces me to look at what’s already in the pantry. Spoiler: lentils don’t refill themselves. Writing it out by hand makes it stick for me, way more than an app. Maybe I just like crossing stuff off.

Utilizing Leftovers Effectively

Why does everyone hate leftovers until it’s the only thing left for lunch? I was the kid who loved cold pizza, but now, the real challenge is using stuff up before it’s gross. Yesterday’s spaghetti becomes today’s baked pasta. If you’re freezing portions, that’s just a future meal you don’t have to think about.

ReFED (they’re big on waste reduction) says planned reuse—like extra chicken on Sunday for wraps or fried rice midweek—kills the “what’s for lunch” scramble. Calling leftovers “batch-prepped lunch” tricks my brain into thinking I chose this. My only rule: if it smelled sketchy Sunday, it’s not magically edible Tuesday. A friend keeps a “leftover-for-lunch” list on her fridge. I thought it was nerdy, but apparently she cut $20 a week off takeout. Maybe she’s onto something.

Incorporating Seasonal Produce

Honestly, why do I keep grabbing strawberries in December when they’re pale, bland, and cost more than my dignity? Seasonal produce, supposedly a “thing,” just felt like a scam until I stumbled across some grocer’s blog rambling about 30% savings if you actually buy what’s in season. USDA even has stats—who knew? But let’s be real, roasted root veggies are the only thing standing between me and a $14 salad in January. “Summer salad” is just grocery code for “wilted lettuce that’s not $8 a bag.”

My cousin’s obsessed with the farmer’s market—he’ll plan every meal around what’s cheap that week. I tried that once. Rhubarb? No thanks. Some seasonal stuff is just… not for me. Still, I can’t deny it—when I pay attention to what’s overflowing in the produce aisle, my receipt shrinks. Swapping in sweet potatoes for bell peppers in chili? Way more impactful than any “superfood” trend. At this point, I just want food that isn’t sad or $20 a plate.

Shopping Strategies to Save Money

I bought $6 eggs last week, so take all of this with a grain of salt, but some of these tricks actually help. Others? Not so much. Forget those glossy food blogs—this is just me, staring down the “Low Price” signs and realizing store brand pasta isn’t the cardboard nightmare I feared.

Shopping with Sales and Discounts

The end caps get me every time. Those red “Save $3.50!” banners? I’m a sucker. I never check the weekly flyer, but apparently, if you actually bother, you can knock 17% off your cart, according to the Bureau of Labor Statistics. I mean, sure, if you’re into that. Stack store coupons with digital cash-back apps—think Ibotta or Rakuten. It’s not rocket science, but it’s also not magic.

One store manager once yelled over the PA that meat gets marked down on Tuesdays. Did that mean I scored cheap chicken? Occasionally. Loyalty cards? I have like six of those plastic things, all dying in my junk drawer. Sometimes they drop a yogurt from $3.79 to $2.49 and I feel like I’ve won the lottery.

But why do crackers never go on sale when I actually want them? No idea. Universe is cruel.

Comparing Unit Prices

You ever squint at those tiny price tags? “$.29 per ounce” vs. “$.32 per ounce”—suddenly I’m back in algebra class, but with more fluorescent lighting. Fidelity says picking the lower unit price saves 23% over six months. Oddly specific, but maybe true.

Bulk isn’t always the holy grail, though. I once bought a two-pound tub of hummus and, surprise, it became a science experiment in the fridge. Single servings might cost more per ounce, but at least I don’t throw half away.

I started jotting down unit prices on my phone. Multi-pack yogurt? Usually a scam. Big tub, reusable containers—saves cash. Why didn’t math class teach this stuff?

Choosing Store Brands

First time I tried store brand peanut butter, I braced for disappointment—turned out, it was basically Skippy for less. Consumer Reports (2024, I checked because I’m neurotic) says almost two-thirds of store brands are just as good as the big names. Still blows my mind.

Switching 75% of my cart to store brands? Allegedly saves $40 a month. Sometimes it’s great. Sometimes, like with shredded cheese that’s half filler, not so much. I’ll swap in generic canned tomatoes, oats, pasta, dairy, cereal. But coffee? Never.

One week I swapped everything and saved $12. Then I blew it all on fancy chocolate. So, you know—pick your battles. Store brand paper towels? Whatever. Chorizo? I’m not that brave.