Money Saving Tips: Eat Your Food

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Did you know that on average Americans regularly throw away nearly 15% of the food they buy at the grocery store each year?

What’s the solution?

Sometimes it’s not all that simple. As you can see these fruits and veggie are from my house and are looking pretty sickly.

However, with some extra meal planning and self control at the grocery checkout line, you can make use of all your food before it goes bad. Try checking out a cookbook from the library or getting online to find some recipes that call for some of the same ingredients. This way, if you don’t use all of one perishable item in one recipe, you can use it the next day in another recipe.

How do you make sure you eat all your food before it goes bad?


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  • I saw my Bananas turning brown yesterday so i whipped up a loaf of Chocolate Banana Bread. I bought some produce from a local market in their clearance section, i cut up the yellow Peppers and threw them in the fridge, they seem to last longer that way. Here’s the recipe for the Chocolate Banana Bread!

    Chocolate Banana Bread

    1 3/4 cups flour
    1/4 cup unsweetened cocoa powder
    1 cup sugar
    1 teaspoons baking powder
    1/4 teaspoon baking soda
    1/4 teaspoon salt
    2 large eggs, lightly beaten
    1 stick butter, melted and cooled
    3 ripe bananas, mashed well
    1 teaspoon vanilla extract
    1/2 cup semi-sweet chocolate chips

    Mix together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.

    Stir the mashed bananas, eggs, melted butter, and vanilla. Carefully fold the banana mixture into the dry ingredients until just combined. Mix in the chocolate chips.

    Pour into a greased loaf pan. Bake at 350 degrees for 55 to 65 minutes until the bread has risen and a toothpick inserted in the center comes out clean. Cool and wrap in plastic wrap and foil or in a ziptop bag. Store in the refrigerator or freezer.

  • I love using my dehydrator to quickly turn ruit that wouldn’t have got eaten in time into easy snacks. And I love slicing fruits and veggies and freezing them for use later.

  • Mine is more a comment on prevention, but as I understand it bananas give off ethylene as they ripen wich can cause any other produce stored with them to ripen at an accelerated rate. Moral of the story: Quarantine Your Bananas!!! 🙂

  • Whenever I have berries or other fruit that is getting a little soft, I make up a quick batch of refrigerator jam. I just put the fruit with a little less than an equal amount of sugar into a saucepan. I squeeze the juice from one or two lemons (depending on how much you are making) and cook until the sugar dissloves and the mixture thickens. I also use a masher while it is cooking to release some of the liquid into the mix. Take it off the heat to cool. When it is cool I put it into a glass jar in the fridge.

    It is my families favorite jan and will keep for about 2-3 weeks. Mine usually gets eaten in the first few days though!

  • Slice and freeze. I will never again waste my fruit and veggies. When they’re cooked you’ll never notice. You can freeze most all of them.

    • I freeze anything that’s getting old. The only thing that I haven’t figured out how to salvage is old lettuces. I’ve just stopped buying lettuce because I know how lazy I am to make salads. 🙂

  • Bananas will last longer if you separate them!

    If you don’t want to make banana bread, dip slices in yogurt and freeze on a cookie sheet! you can use sugar-free pudding, too!

    Chop and freeze – even if they look gross once frozen, they taste the same in a stew, casserole or scramble!

    Make meals for friends!

  • When I find the bananas are starting to get a little too ripe, I slice them up and freeze them for fast & easy smoothies. Same with strawberries. When meat may be getting close to expiration date, I will go ahead and season it and cook it, then freeze it in individual packets for quick suppers during the week. Just grab the packet, thaw, and add whatever to it for a quick & easy meal.

  • Throw fruit into blender, grind up, freeze in ice cube trays for later use in smoothies.

    Veggies starting to get wrinkly can be finely grated or ground in blender and added to soups, salsas, spaghetti sauce or frozen in the grated or ground state to add to something later.

    A lot of leftovers from meals can be used to form an entirely new meal. For example, you can use most of the leftovers from a Hawaiian rice meal to create a chef’s salad for another day, or use several of the leftovers for making enchiladas.

    The best tip for not wasting food is to surround yourself with teenage boys. 😉

  • Smoothies for fruit, soup for veggies!

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