When the sale papers arrive I take 1/2 hour and go through them to write down what's on sale. I then plan my menu by the best sales. For the most part I only go to one store - once a week. If another store has one or two items on sale that are too good to pass up I will go but only for those item
Combine sales with coupons - save in reg. grocery stores more then big box stores.
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Making a dinner menu for a month before grocery shopping helps me keep my food costs down. I scour the sale papers & try to plan menus that utilize food that is on sale. This way, we aren't wondering what to have for dinner every night - it's right there on the fridge.
Doing this is also helping us save money on going out. If we know what we're eating for dinner, we're less likely to want to go out to eat instead of cooking. I always try to build in a night a week where we eat leftovers to clean out the fridge of everything we haven't eaten for lunch.
Do you consistently throw away unused, spoiled food? Is your fridge always crammed full? Did you ever notice how many people on Hoarders shows have this same problem (sometimes w/multiple fridges & freezers)?
Stop the insanity. Clean it out, menu plan around what's left (if it's safe). Then the menu plan AFTER that, buy ONLY what's on your next menu plan, even if it's on sale. If you want to buy the sale, then menu plan by shopping the online ads. And never repeat this behaviour again.
Planning weekly menus saves money, cuts down on produce waste, and creates variety
Select 5-7 meals that can share something like raw carrots, celery, bell peppers and divide them throughout the week, and it will cut down on the bill. For more details e-mail me on how I do it. It won't allow me explain my system here.
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