With the recession in full-swing, getting the most bang for your buck is more important than ever, especially when it comes to groceries. Supermarkets are stocked with inexpensive foods laden with sodium and tons of preservatives, but you don’t have to choose these items, sacrificing flavor, freshness or the health of your family in order to save money on your grocery bill.
Head to the commissary. Ours is a 45-minute hike from our house, but what I spend in gas I more than make up for in savings on my grocery bill. A gallon of milk is $1.50 cheaper than my local supermarket, there is always a sidewalk sale on staples like canned soup and veggies and 9-packs of boneless, skinless chicken breasts run for about $8. Remember to bring along your military ID and avoid shopping on paydays, as those are the most crowded times to shop.
Eat less meat. This may be a tough task if your husband was raised on meat and potatoes, as mine was, however, meat most often accounts for the bulk of grocery bills. A few times a week, try making meals that are based on pantry staples like whole grain rice, beans, eggs and legumes; they are inexpensive, filling and rich in protein. Or, if you definitely can’t give up red meat, chicken or fish, make it a side portion instead of the center of the meal.
Work out a meal plan ahead of time. Once a week plan all the meals for the following seven days and shop only for those items you’ll need to prepare them. You’ll have leftovers to take to work for lunch, cut down on the amount of food you buy, and, in turn, how much food you end up throwing away because you didn’t use it.
Take advantage of in-season produce. Buying produce in season is fresher and less expensive due to high supply. In summer, look for cucumbers, tomatos, squash, zucchini, red, yellow and green bell peppers, ears of corn and peaches. Produce that is out-of-season is expensive and tasteless because it is force grown, so look for produce stands that grow locally.
