No one I’ve ever spoken with finds delight in tossing out food that was once fresh and appealing enough to find its way into your kitchen. Food waste happens to all of us. We have good intentions to make that salad every day, yet somehow the greens wilted and the cucumber now looks like a science experiment. Fortunately, there are ways to minimize waste, eat well and avoid having to clean out scary vegetable bins — all while cutting costs.
Use-it-up challenge
When planning your menu and grocery list, first shop your kitchen.
What’s in your fridge, freezer and pantry that needs to get eaten before it’s past its peak?
Take note of the ingredients you find, then determine what dish can be made with them. For instance, you may discover a zucchini, partial box of pasta, chicken breast and cherry tomatoes. Sauté the vegetables, add cooked pasta and chicken and finish with olive oil, Parmesan and whatever herbs you have. No fancy sauce necessary.
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Or, you have eggs, leftover roasted vegetables and some cheese. That's a frittata. It's one of the best and easiest “I have no idea what I'm making for dinner” meals around. You don’t necessarily need a recipe, just a bit of creativity and a simple formula: Protein, a vegetable or two, a starch or grain and something flavorful and you have dinner. The “something flavorful” is important. A squeeze of lemon, a spoonful of pesto, salsa, mustard, a sprinkle of Parmesan, a favorite seasoning blend or a simple vinaigrette can turn a pile of leftovers into something intentional. To make this idea even simpler, open the refrigerator and ask, “What is one thing in here that I need to use before it gets forgotten?” Maybe it's the half onion, some spinach or leftover roasted squash. Then build a meal around it.
Staying (somewhat) organized
Keeping your refrigerator, freezer and pantry organized can save money. When food is buried behind other food, it's easy to forget what you have and buy it again. Clear, see-through containers can make a big difference because you can quickly see the rice, nuts, leftovers or frozen foods waiting to be used. Grouping similar items together also helps prevent the “I thought we were out” problem. Before you buy another bottle of mustard, jar of pasta sauce or can of beans, take a quick look at what you have. A few minutes of organizing can keep you from buying duplicates and help make sure the food you paid for gets eaten.
New life for leftovers
Leftovers don't have to mean eating the same meal two or three nights in a row. Think of them as ingredients waiting for a second chance. Last night's roasted chicken can become the protein in a soup, salad, quesadilla or grain bowl. A few roasted vegetables can be stirred into pasta or added to a pot of soup. Leftover rice can become fried rice, a base for a bowl or the beginning of a simple casserole. And don't forget restaurant leftovers. If you can't finish your meal, take it home for lunch the next day.
Buy in bulk and freeze
If you have space in your freezer, buying larger packages can save money, but only when you have a plan for what you won't use right away. Family packs of chicken or ground meat can be divided into meal-size portions and frozen. Bread, shredded cheese, berries, nuts and even cooked beans can be frozen for later. And when you're making soup, chili or a casserole, consider making enough for another meal and freezing it. Label and date the item. Your freezer then becomes a sort of personal convenience store, stocked with food you've paid for and prepared.
Buy less to save more
It can be tempting to buy the biggest container of lettuce, Greek yogurt, bag of grapes (my downfall), container of hummus or any other item that appears to be the best deal. Here’s the catch. It’s not a deal when our healthy intentions slide or our taste buds get tired of eating that item. Be realistic about eating habits, personal tastes and family food preferences. If you're cooking for one or two people, a smaller package may make more sense, even if the price per serving is slightly higher. The goal is to get the most value from the food you bring home.
Saving money on groceries can be as simple and delicious as buying what you'll use, taking a fresh look at what you have and finding creative ways to make it go a little farther.
Carol Slager is a licensed pharmacist, author, blogger and health coach in Northwest Indiana. Follow her monthly in Get Healthy and at inkwellcoaching.com. Opinions expressed are the writer's.
