One of the largest household bills for our family of four is food shopping. We aim to keep our grocery spending to $100 each week. That total includes cleaning supplies, toiletries and other household necessities.
But what can I say? My family enjoys good meals.
My kids would happily request chicken nuggets night after night, yet I’m a practiced home cook and my husband rules the backyard grill. To serve tasty dinners every night without blowing our family budget, we have to be resourceful.
We’ve all wasted food at some point. Over a third of the food produced globally ends up discarded. Some weeks I’d toss at least $20 worth of fresh items like spring mix or berries.
Imagine throwing cash into the trash as you chuck spoiled lettuce or out-of-date canned goods. You bought that food. Now make sure you use it.
So before I head to the store, I raid my pantry and refrigerator.
How to Raid Your Pantry
The main idea is to plan your weekly meals based on what’s already in your fridge and pantry.
By shopping sales and using coupons, my pantry tends to be fairly well stocked. Still, I sometimes feel, “There’s a kitchen full of food but nothing to make for dinner.”
How often have you come home with a bag of cheeses only to find two unopened blocks already in the fridge? I save roughly $20 to $30 each week by using items already at home instead of building my grocery list from zero.
I buy groceries weekly, so I design meal plans for seven days. I avoid extra trips to the store on non-shopping days. That habit helps me stick to our budget.
Here’s a breakdown of how I shop my pantry, item by item.
Produce
Begin with the produce drawers in your refrigerator. Fresh fruits and vegetables perish the fastest, so note what you have and pull out the items that must be used during the upcoming week.
You don’t need to eat hardier produce like carrots and celery all at once (they can last several weeks), but be sure to use delicate mixes like spring greens quickly. Those containers cost at least $3.99 and will spoil after about five days in the fridge.
Meat
Again, identify what needs to be consumed within the next week.
Always check the use-by or freeze-by dates on meat. Use or freeze items from the butcher or meat aisle within a few days of purchase. Fish is best eaten within 24 hours for peak freshness.
Dairy
Dairy items have varying shelf lives.
I keep flexible cheeses on hand (sharp cheddar, mozzarella and Parmesan are my go-tos) because they last for weeks and can be used in many recipes. Store cheese in an airtight bag to extend its life.
Dry Goods
Once you know which perishables need using this week, turn to the pantry. Locate dry staples like pasta, rice and beans that complement the fridge items. Then craft simple, tasty meals based on those pairings.
Stuck for dinner inspiration? Enter your ingredients on Pinterest to find recipes. I also like websites focused on low-ingredient meals, such as Real Simple and Cooking Light.
Fast Pantry Dinners
Chicken fajitas are a go-to pantry dinner for my family. The kids adore them, and I nearly always have the ingredients available.
Chicken Fajitas
1 pound boneless, skinless chicken breast, sliced (swap for steak if you prefer or already have it)
Your preferred taco seasoning (we use Trader Joe’s 21 Seasoning Salute with a pinch of crushed red pepper)
1 red bell pepper
1 onion
Flour or corn tortillas
Toppings: We usually have salsa and cheddar or Monterey Jack in the fridge. Occasionally we’ll have some guacamole too.
Warm a skillet over medium heat with olive oil. Add the chicken, seasoning, and salt and pepper. Brown until fully cooked, then remove from the pan.
Add the bell pepper and onion to the pan and cook about five to 10 minutes until tender. Warm the tortillas and assemble with chicken, the pepper and onion mix, and your preferred toppings.
Other quick options include breakfast for dinner. Have pancake mix and apples? Buy some bacon and make apple pancakes. To save more, skip the boxed mix and make a batch of these excellent pancakes.
Why Raiding Your Pantry Works
The purpose of checking your fridge and pantry first is to lower the number of items you’ll purchase during the week. The shorter your list, the less you’ll spend at checkout.
There will be weeks when your cupboards are nearly empty and you must buy more. But if you shop sales, you can replenish your core pantry items affordably.
Scan the store’s weekly deals and bulk up on pantry staples. Take advantage of buy-one-get-one offers and stash extras for the following week’s meals. If you have pasta, chicken broth and Parmesan already, pick up fresh vegetables and make a wholesome pasta dinner using items you already own.
This method helps you cut food waste andstick to your grocery budget each week.
Your Turn: What are your go-to pantry dinners?
Alexis Morgan is a food writer based in upstate New York. Follow her recipes and meal ideas at Kitchenly.
