This Shopping List Always Saves Me Money at the Grocery Store

Saving money at the grocery store is easy on paper, but when I step into the aisles a new brain takes over. “Don’t you need chocolate?” and “Ooh, maybe chicken strips?”—the word “budget” has disappeared from my mind. For me, the best money-saving trick is to make a proper checklist of ingredients that are budget-friendly and that ideally can be used for multiple meals. Below, you'll find my budget-friendly grocery shopping list that keeps me afloat during crappy economic times—maybe it'll help you, too.

I’ve broken down the list into main sections to clarify how I build my grocery list. However, everyone has their own way of cooking and eating so even if my list isn’t perfect for you (I'd be surprised if it was), you can still use these guidelines to save a few bucks. If you’re thinking, “just give me the list!” Then here you go. I keep mine as a checklist like this on my phone so I can easily check things off in the store. It keeps my eyes from roaming to the snack aisle. Feel free to make a copy and personalize it.

Starches

Credit: Allie Chanthorn Reinmann

Starches are a big-time belly filler. They’re often one of the cheapest items in our grocery stores because they can be dried and sold in bulk. 

Cereal grains, etc. Rice, pastas, instant noodles, quinoa, oats—these dried items are affordable and can make multiple meals. For example, a 16-ounce box of pasta has eight servings. A 42-ounce canister of oats can serve 30. That’s a lot of breakfast for $7.50.

Beans and legumes. Another bulk purchase, dry beans and legumes are shelf-stable, packed with fiber, and one bag can make many meals. I often buy hydrated beans in a can, but if you can get used to soaking your beans in advance then you’ll save money with dry beans. 

Potatoes. Potatoes are an old friend, but what I’m still surprised by is how full they make me. Two red potatoes is enough for a four-person serving of this lentil soup and one large russet potato can make enough mashed potatoes for two people.

Bread. Bread can turn a humble egg into a whole sandwich or make a handful of tomatoes and onions into a filling panzanella salad. Divide a loaf of bread into bite-sized pieces and use them as a bulking agent in quiches, soups, and salads.

Cheap mains

Check the unit price on cuts of meat to see which gives you the cheapest option. Credit: Allie Chanthorn Reinmann

The main event of a meal is often meat and that's jumping in price, too. Here are some ways to keep proteins in your diet without ruining your budget.  

Cheap meat. Instead of buying premium cuts of beef, opt for sausage (here's my sausage and beans recipe) or different cuts of pork. If you are buying beef, check for cheaper cuts by looking at the unit price on the packaging. You can see the difference in the picture above. Don't sleep on canned meat either, like tuna and SPAM.

Seafood. Frozen shrimp is one of my favorite money-saving proteins. Look for medium-sized shrimp and toss them into rice dishes, soups, or pastas.

Cheese. You might think of cheese as a topping, but an ounce or two of cheese can be a satisfying main component of a dish. Try pan frying a slab for your next salad or sandwich.

Fats and flavoring

If there is any lesson that cauliflower steak has taught me, it’s that if you have enough seasoning and enough fat, anything can taste good. Stretching your budget might mean you buy less bougie food, but it doesn’t have to mean your food lacks flavor. 

Vegetable oil. Somewhere along the line we became bewitched with olive oil and forgot that there are other cooking oils. Olive oil and butter are at a premium at the moment, so grab a bottle of canola, corn, or vegetable oil for a much cheaper price. They’re actually better for higher cooking temperatures anyway. Save the extra virgin olive oil for finishing touches.

Bullion flavoring. I’ve been relying on soups and stews this winter. Not only is it comforting but all that broth is filling. Instead of buying one container of chicken stock for each pot of soup, buy some concentrated bullion, or a jar of Better Than Bullion (they have a whole line with meatless options too), so you can make nine or 10 pots of soup for nearly the same price. 

Fruits and vegetables

Credit: Allie Chanthorn Reinmann

There’s no doubt that getting in your fruits and veggies is key to a balanced diet, and fresh produce is often affordable. The problem in my house is waste. If I buy too much, then that’s money wasted. Try not to bulk buy fresh produce unless you have a plan for it, like an actual meal you know you’ll be making in the next few days. 

Fresh and seasonal. Fruits and vegetables that are in season or local often cost less than produce that’s out of season or was shipped a great distance. Buy asparagus and berries in the summer, and squashes in the winter. Stick to your year-round allies whenever you’re at a loss, like apples, cucumbers, potatoes, carrots, broccoli, and peppers.

Canned and frozen. When it’s not berry season or the price of fresh spinach is getting you down, look to the frozen section. Not only will you be able to get a decent variety of fruit or veg but keep them frozen and you won’t have to worry about waste. Check out the canned section too. You can often find some cheaper gems there, like cans of sliced mushrooms for a dollar, canned beets, crushed tomatoes, and even potatoes. (By the way, canned mushrooms and potatoes are perfect for air frying.)

Sticking to the store-brand options can help you save a few bucks, too. If you're looking for money-saving recipes to inspire your next grocery shop, try these.

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