The USDA recommends following the 3 P's of eating on a budget:
PLAN
- Plan meals and snacks for the week according to an established budget.
- Find quick and easy recipes online.
- Include meals that will “stretch” expensive food items (stews, casseroles,
stir‐fried dishes). - Make a grocery list.
- Check for sales and coupons in the local paper or online and consider discount stores.
- Ask about a loyalty card at your grocery store.
- Buy groceries when you are not hungry and when you are not too rushed.
- Stick to the grocery list and stay out of the aisles that don’t contain items on
your list. - Buy store brands if cheaper.
- Find and compare unit prices listed on shelves to get the best price.
- Purchase some items in bulk or as family packs which usually cost less.
- Choose fresh fruits and vegetables in season; buy canned vegetables with less salt.
- Pre‐cut fruits and vegetables, individual cups of yogurt, and instant rice and hot cereal are
convenient, but usually cost more than those that require a bit more prep time. - Good low‐cost items available all year include:
- Protein — beans (garbanzo, black, cannellini)
- Vegetables — carrots, greens, potatoes
- Fruit — apples, bananas
- Some meal items can be prepared in advance; pre‐cook on days when you have
time. - Double or triple up on recipes and freeze meal‐sized containers of soups and
casseroles or divide into individual portions. - Try a few meatless meals by substituting with beans and peas or try “no‐cook” meals like salads.
- Incorporate leftovers into a subsequent meal.
- Be creative with a fruit or vegetable and use it in different ways during the week.
Any other tips to offer? Please share by leaving a comment below!

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