Good planning is an important part of stretching food dollars.
Plan meals ahead for the week — it helps to use a calendar. Think about how much you can spend, what you have on hand, what is on sale, and what sounds good. Find a balance that you can afford.
Try to make enough a couple of days a week so that you have leftovers. They come in very handy for lunches or a quick dinner!
Keep reading for the next money-saving tip.