While the economy has brought on some pretty dire news lately, I have noticed something quite  heartwarming with regards to food.  There seems to be a subtle movement to return to the good ol’ days of cooking at home and enjoying leftovers!  For me, this is a common practice…but for many, the thought of it can be almost daunting.

There are scores of ways to save money on food with a little planning.  Much of what we eat today may be convenient, but for that we pay the price.  And I know the investment of time is worth the investment in my health – both for my body and my bank account. So let’s identify some ways to cut costs in the kitchen…

It’s all about planning.  Start small with a few basics that you can use in several meals and make a list.  Of course that list also keeps you from going to the store hungry…right?  Uh huh.  I’m always hungry.  But this way I don’t raid the aisles buying impulsive not-so-good-for-me-foods.

Buy local and organic. I already hear the  “Whole Paycheck” chants, but consider this: for better or worse, organic foods are becoming more mainstream which means prices are competitive.  And with a little research you can tap into some great bargains which often times are even less expensive than the conventional counterparts.  Local foods are fresher and last longer, saving us fewer trips to the store.  And, we support our own economy.

Cook at home.  What a pleasure this can be, even for the busiest among us!  You can support the local economy right in your own kitchen.  It has been an interesting project to analyze what we save by eating in vs. eating out.

Pick produce in season.  Prices vary dramatically based on what’s coming from our farms.  Strawberries and bell peppers can double in price this time of year.  There are also good deals on larger bags of fruits and veggies, which can save money by the pound.  And besides, do we really need a tomato in January?  It doesn’t even taste that good.

Curb consumption.  We are still a nation that believes bigger is better – but this is where I’m starting to see some modifications.  Serve your meals on smaller plates or even reduce the portion size and you’ll be amazed at the difference it makes on not only your ‘bottom’ line but also your bottom dollar.

Savor leftovers. You notice when you make chili how much better it tastes the next day?  I think that’s the case with most everything I make, except maybe salad.  Toss cooked veggies and chicken into a stir-fry; make tacos with last night’s grilled fish.  If you think once is good, twice is really nice – and saves time and money.

Build a healthy pantry. You can stock up on many healthy and inexpensive items that come in a bag or can (notice I didn’t include box;-)  We’ll get into specific foods in part 2, but for now – think about beefing up your herbs and spices, whole grains, legumes, and a few canned veggies (there, you can have your tomatoes now;-)  So when you’re in a pinch you can access those ready-to-use items and no one will know the difference (save your accountant – and that’s a good thing!)

Go for bulk. This is where I save the most when shopping for food. I am always on the hunt for bulk foods on sale and have had great success finding something to bring back to my pantry (or cupboard, in my case.)  Items such as oats, brown rice, quinoa, nuts, dried fruits, and a multitude of whole grain flours are available in most grocery stores and are most economical by weight. (Plus, no excess packaging.)

>>Next week – Part 2 of “Stretching Your Wallet”… all around food!