A few people have commented that my costing seems really low, because, for example, even if I am only using a cup of a rice, I still have to buy the whole bag. The thing is, I shop for fresh items for recipes, but I rarely go shopping specifically for “long-term” non-perishables. Rather, I keep my pantry (and freezer) well-stocked, and spread out those types of purchases over the course of a month (or more).
Penny Pinching Tip #1: Stock up on sale.
Clearly I don’t want to end up with 15 cans of chickpeas, but if a quick peek in my pantry reveals I have only have 1 left, I’ll grab a couple if I see them on sale. Over time, 40 cents here and there really adds up. This method also prevents having to replenish too many staples at once and blowing my food budget for the week.
Here is a list of staples I always have on hand (depending on your tastes/needs, your list may look a bit different):
Pantry:
olive oil
vegetable oil
rice vinegar
balsamic vinegar
brown sugar
white whole wheat flour
honey
vanilla
baking powder
baking soda
cooking spray sea salt
assortment of spices (e.g. pepper, curry, garlic powder, ginger)
bread crumbs
pudding mix
quinoa, rice and other whole grains
canned non-perishables like beans, peas, corn, creamed corn, pumpkin
canned diced and crushed tomatoes, tomato paste
bottled applesauce
dried fruit (e.g. raisins, cranberries)
Freezer:
nuts (e.g. pecans, almonds, walnuts)
chocolate chips
fish steaks/filets (e.g. tuna, salmon, snapper)
boneless chicken breasts