Find Greater Balance

Personalized tips for shopping and saving

Get tips that work just for you. Start by choosing who you shop and cook for most often.

Shopping and saving solo

Take some of the expense and effort out of cooking for one (or two) with these smart moves!

Plan meals and “go-withs” at the start of the week (or whenever works for you). But keep it flexible, in case you see a great deal. Think of buying food on sale like thrifting. When you see something you like, instead of thinking “What else can I wear this with?” think “What else does this food go with? How can I use it in different ways or recipes?”

Carrots = shredded in salads, cooked in a soup or stew, raw as a snack
Chicken = whole breast one night, tacos the second night, salad on night 3

Substitute with what’s in season, or what you can buy frozen or canned. Some produce is a good value year-round, like potatoes, greens, apples, and bananas, so don’t be afraid to change up a recipe.

Overripe bananas? Don’t toss them! Try a Banana Berry Smoothie or Creamy Orange Smoothie, Banana Oatmeal Muffins or Peanut Butter Banana Pancakes. If you have space in the freezer, peel and freeze them whole until you’re ready to use them.

Prepare foods when you have the most energy. Cut up fruits and vegetables or prep an entire meal.

Tired at night? Make lunch your biggest meal of the day and eat a quick, easy dinner.

Buy only what you’ll eat. Single servings are often more expensive at the grocery store, but if you won’t finish it all, throwing food away costs money, too.

If your store has self-serve bins of grains, nuts and dried fruits, you may be able to buy smaller amounts of these items to make your meals a little more varied.

Keep quick-to-fix foods on hand. It’s easier to make satisfying meals if you already have long-lasting basics in the kitchen.

Try “speed-scratch” cooking—blending ready-made components, like vegetable broth, prepared sauces, and pantry basics with fresh ingredients.

Enjoy your meals. Turn on some music while you cook and make the food look nice on the plate. It doesn’t have to be fancy. Just reward yourself for taking the time to cook.

Try whole wheat pancakes for dinner—make them smile back at you with a face made of fresh fruit.

Next, personalize your tips even more.

Saving strategies for your space

To get even more specific ideas, rate your kitchen’s refrigerator and freezer space.

I have…

Max out your fridge and freezer

Make the most of your cold storage with these easy tips!

Cook once, eat multiple times. Making a lasagna or pot of curry for one may sound over the top, but these foods freeze well. Divide into you-sized portions before you put them in the freezer. Write the date and the contents on the outside, for easy identification later. For freezer-friendly containers, read these ideas from a nutritionist.

Stretch restaurant meals. Got leftovers? Create a whole new meal by adding more vegetables, proteins, and sauces.

Family packs aren’t just for families. Portion out bulk purchases of meat and seafood and freeze. Split a pack with a friend to share the savings.

Eat perishable produce first. Even if you have room in the fridge, eat lettuce and soft fruits ahead of produce like broccoli and cauliflower that will keep longer.

Showcase fresh snacks. Prepare your favorite fruits and veggies for snacking, and store them in clear containers at the front of the refrigerator, so you’ll reach for those first.

Get great ideas for batch cooking.

Batch cooking bonanza

Try these recipes to cook when you have extra time, then freeze in single servings.

Apple Corn Chili Add your favorite fresh toppings to every serving.

Chicken Tagine with Olives and Artichoke Hearts Serve over rice or with crusty bread and a side of seasonal fruits.

Lentil Burgers Stack up, separated by baking paper or food wrap, and heat up for a quick meal.

Easy Cheesy Enchiladas Divide into two or three servings. Or double the recipe for more!

Italian Stuffed Peppers Make and freeze when bell peppers are in season.

Pumpkin and Bean Soup Serve with hearty bread and fruit.

Roast Turkey Breast with Rosemary, Sage, and Thyme Roast once then freeze some, slice some for sandwiches, and use the rest in quesadillas, pasta, salads, and more.

Maximizing your kitchen space

Make the most of limited cold storage with these easy tips!

Family packs can also be for friends. If you don’t have the freezer space for bulk purchases of meat and seafood, see if you can split a pack with a friend to share the savings.

Stretch restaurant meals. Got leftovers? Create a whole new meal by adding canned tomatoes or other vegetables, or a jarred sauce.

Eat perishable produce first. Eat lettuce and soft fruits ahead of produce like broccoli and cauliflower that will keep longer.

Focus on hardy produce that doesn’t need to be refrigerated. Winter squash, onions, and potatoes last for months outside the fridge. Bananas are happiest on the countertop, and apples can be stored at room temperature for a week or more.

Get great ideas for quick meals that won’t load you up with leftovers.

Quick cooking for one

These recipes are quick, don’t use a lot of time or tools, and can be easily cut down to one or two servings.

Chicken, Rice and Fruit Salad Use up leftover rice and chicken and trade out fruits for what you have.

Bowtie Pasta with Zucchini Sauce Reduce the amount of pasta and use a whole, smaller zucchini.

Heuvos Rancheros Save the extra beans for a quesadilla tomorrow!

Grilled Cheese with Peaches Use different cheese and fruit combinations to make it your own!

Sunshine Chicken Roll-ups Another great way to use up whatever you have. Add or substitute what you like.

Smoky Mustard Maple Salmon Treat yourself to a beautifully cooked meal in 10 minutes!

Shopping and saving for your crew

Feed everyone in your home and save with these smart moves!

Plan meals and “go-withs” at the start of the week (or whenever works for you). But keep it flexible, in case you see a great deal. Think of buying food on sale like thrifting. When you see something you like, instead of thinking “What else can I wear this with?” think “What else does this food go with? How can I use it in different ways or recipes?”

Carrots = shredded in salads, cooked in a soup or stew, raw as a snack

Substitute with what’s in season, or what you can buy frozen or canned. Some produce is a good value year-round, like potatoes, greens, apples, and bananas, so don’t be afraid to change up a recipe.

Overripe bananas? Don’t toss them! Try a Banana Berry Smoothie or Creamy Orange Smoothie, Banana Oatmeal Muffins or Peanut Butter Banana Pancakes. If you have space in the freezer, peel and freeze them whole until you’re ready to use them.

Cook one-dish meals. Combining different foods into one dish saves on prep and cleanup.

Rather than serving separate chicken, broccoli, and noodles—each with their own pans and cooking times—combine them into a casserole.

Have a weekly Leftover Buffet Night. Pick a night toward the end of each week where dinner is a selection of the week’s leftovers and foods that need to be eaten soon. Place all the cartons and containers on the counter and let everyone choose their own meal.

Lots of sauces and veggies left over? Boil some pasta or rice and let people top with whatever is available.

Keep quick-to-fix foods on hand. It’s easier to make satisfying meals if you already have long-lasting basics in the kitchen.

Try “speed-scratch” cooking—blending ready-made components, like vegetable broth, prepared sauces, and pantry basics with fresh ingredients.

Get some help. Younger kids can help wash fruits and vegetables or cut soft foods with plastic knives (and will be more likely to eat what they’ve made). Teens and adults can plan and cook with you or on their own.

Let others find their own way. Family members may not do things exactly the way you might, but that’s okay.

Next, personalize your tips even more.