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Real Food. Spend Less.
Real people cooking real food on a realistic budget.
Follow for easy recipes, shopping tips, and meal planning
ideas to help you spend less and eat better.

Cooking at home doesn’t have to be expensive or complicated. Real Food. Spend Less. is where real people find real solutions for eating well on any budget.

Simple Tips to Help You Spend Less & Eat Well
At Real Food. Spend Less., we believe home cooking shouldn’t feel overwhelming. With a little planning and some practical know-how, you can stretch your grocery budget, waste less, and still eat well. These simple tips will help you make the most of what you buy and what you cook — every single week.Check this page often, we will be adding to it.

Set up for success with these items

Pantry Staples (Dry & Shelf-Stable):

Rice (white, brown, or jasmine)
Pasta (spaghetti, penne, or elbow)
Dried or canned beans (black, pinto, kidney, chickpeas)
Lentils (red or brown)
Canned tomatoes (diced, crushed, paste)
Peanut butter or other nut butters
Quick oats
Flour (all-purpose)
Corn Starch
Sugar (white or brown)
Cornmeal or breadcrumbs
Chicken bouillon cubes or base
Cooking oil (vegetable, canola, or olive oil)
Vinegar (white or apple cider)
Soy sauce or Worcestershire
Salt and pepper
Spices: granulated garlic, chili powder, Italian seasoning, cinnamon
Shelf-stable milk (dairy or non-dairy)

Fridge Basics:

Eggs
Milk
Butter or margarine
Cheese (block or shredded)
Fresh garlic
Onions • Green Pepper
Carrots • Potatoes
Condiments: mustard, ketchup, mayo, hot sauce

Freezer Staples:

Frozen mixed vegetables
Frozen peas or corn
Frozen fruit (for smoothies or baking)
Ground meat (beef, turkey, or chicken)
Chicken thighs or drumsticks
Link Sauage (for quick thaw)
Bread or tortillas (freeze to extend life)

Shopping Smarter:

Always shop with a list.
Compare prices by unit, not by packaging.
Buy in bulk when it makes sense — only what you’ll actually use.
Don’t shop hungry. You’ll spend more.
Plan meals around what’s already in your fridge or pantry.

Stretching Ingredients Further:

Love your leftovers — plan for them, don’t just “deal with them.”
Add rice, beans, or potatoes to stretch meals affordably.
Repurpose last night’s dinner into today’s lunch.
Freeze portions to reduce waste and future cooking time.
Build meals around inexpensive staples.

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Kitchen Basics Everyone Should Know:

Keep your knives sharp. It’s safer and easier.
Store produce properly to make it last longer.
Label and date items in your fridge and freezer.
Master a handful of go-to meals you can rotate easily.
Clean as you go — it makes cooking less stressful.

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Avoiding Food Waste:

Understand expiration dates — “sell by” doesn’t always mean “bad after.”
Get creative with what’s left: soups, casseroles, stir-fries, frittatas.
Learn how long food truly lasts in the fridge, freezer, and pantry.
Use what you have before buying more.

Saving Money with Cooking Techniques:

Roast large batches of vegetables to stretch into multiple meals.
Make stocks from scraps like bones and vegetable peels.
Use slow cooking methods for affordable, tougher cuts of meat.
Cook in bulk when possible and freeze extra portions for busy weeks.

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