How to grocery shop for a week on a budget
To grocery shop for a week on a budget, check what you already have, plan five dinners that share ingredients, write a list by store section, and shop once, after eating. In the store, compare the unit price on the shelf label, choose store brands and frozen vegetables, and buy whole foods you cut yourself. Anything not on the list stays on the shelf.
About 20 minutes to learnEveryday skill
Mark it once you can do it without this page open.
How to do it
- Look through the fridge, freezer and pantry, and plan meals that use up what is there first.
- Plan five dinners that share ingredients, such as one bag of onions and one pack of chicken across three meals.
- Add breakfast and lunch staples, then write the list grouped by store section.
- Set a spending limit for the trip and eat before you go.
- Compare unit prices on the shelf labels, the price per ounce or per pound, not the sticker price.
- Choose store brands, whole vegetables and blocks of cheese over pre-cut, and frozen vegetables and fruit for later in the week.
- Stick to the list, and put anything extra back before the checkout.
- Cook the most perishable food first and freeze extra portions.
Common mistakes
- Shopping hungry or without a list.
- Buying bulk packs of food that spoils before you eat it.
- Falling for end-of-aisle displays, which are not always deals.
- Buying a new ingredient for every recipe instead of reusing a few.
Quick self-check
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Teach this to someone
A one-page sheet for showing a friend, a roommate or a kid: what to say, what to show, and one question to check it landed.
Teach: How to grocery shop for a week on a budget
What to say
To grocery shop for a week on a budget, check what you already have, plan five dinners that share ingredients, write a list by store section, and shop once, after eating. In the store, compare the unit price on the shelf label, choose store brands and frozen vegetables, and buy whole foods you cut yourself. Anything not on the list stays on the shelf.
What to show, in order
- Look through the fridge, freezer and pantry, and plan meals that use up what is there first.
- Plan five dinners that share ingredients, such as one bag of onions and one pack of chicken across three meals.
- Add breakfast and lunch staples, then write the list grouped by store section.
- Set a spending limit for the trip and eat before you go.
- Compare unit prices on the shelf labels, the price per ounce or per pound, not the sticker price.
- Choose store brands, whole vegetables and blocks of cheese over pre-cut, and frozen vegetables and fruit for later in the week.
- Stick to the list, and put anything extra back before the checkout.
- Cook the most perishable food first and freeze extra portions.
The check question
Ask: Which number tells you the real deal on the shelf?
Related skills
- How to meal prep lunches for the week
- Five dinners every man should be able to cook
- How to make a budget
- Every skill in Kitchen
Last reviewed . First published .