Groceries are eating up more than just your time — about $270 per week for the average American household. That’s $1,080 a month or a gut-punching $14,051 a year. Yikes. But before you start skipping meals, shop smart and save a buck.
Keep an eye out for sales, download apps like Flipp to spot deals, and stock up on foods with a decent shelf life or that freeze well.
To help, here are 15 foods you should always buy on sale.
Nothing beats freshly baked bread — period — but when you’re in budget mode, not butter-commercial mode, stock up when it’s on sale. The amount of sorcery you can pull off with stale bread is beyond impressive.
If you’re buying fresh, unpackaged bread, go for pre-sliced bread and stash it in the freezer. Stale bread can get a second life as croutons or French toast, and if you’re dealing with rock-hard stale bread, pulse it in a food processor to make breadcrumbs. You can revive old bread by soaking it in water and popping it in the oven.
This pantry staple could most likely see you age, move houses, retire, and turn gray — and it would still be good for eating. It literally lasts forever and doesn’t go bad. Seriously, somewhere out there, there’s probably a jar of honey made by Medieval monks that you could still stir into your tea today.
Around baking-heavy holidays like Thanksgiving or Christmas, stores often put it on sale as part of promotions on baking supplies, so stock up.
Turkey, chicken, or beef — when it’s on sale, don’t hesitate to stockpile. Worried it might go bad? Well, you have a freezer, don’t you? Whip up meatballs or hamburger patties and freeze them, or go big and make a bulk bolognese ragu (yes, you can freeze bolognese ragu, and the taste stays just as delicious).
Another option is to portion ground meat into zip bags and flatten them — a trick I picked up while living with a professional chef (wink wink). It’s a freezer space saver that makes thawing a breeze.
As an already fairly cheap, accessible source of protein, you cannot go wrong with buying eggs in bulk when they are on sale. You might feel a bit iffy about whether they’ll go bad, but according to USDA, your eggs have up to one month of shelf life in the fridge. You can use the eggs as a binding agent in cookie dough or fill an ice tray with beaten eggs and store them in the freezer.
Don’t stay away from discounted meat. It’s as safe to eat as your normally priced versions— as long as the packaging is intact and the meat passes the sniff and touch test. You can freeze a whole chicken or portion it out into breasts, thighs, or drumsticks for easier meal prep.
One trick that works miracles for me is marinating the meat before freezing — it locks in flavor and keeps the meat moist after thawing. To stay organized, always label your packages with the type of meat, the date, and any seasonings you've added.
There’s a reason people relied on canned goods during tough times — whether it was war, the Depression era, or just lean days — they’re durable, cost-effective, and nearly as nutritious as fresh food. When you spot canned beans on sale, stockpile like the apocalypse is coming.
Nut butter is one of those products that feel like you need a second mortgage to buy, especially the fancier ones like cashew or almond butter. So, when they’re on sale, grab as many as you can — those babies last a while and are incredibly versatile, perfect for everything from sandwiches to desserts.
Cheese can feel like a tricky category. It’s usually expensive, especially the fancy varieties, so stocking up on sales is a smart move, but can you freeze it? How long before mold takes over? The answer depends mostly on the cheese.
Hard cheeses like Parmesan, cheddar, and Swiss can last up to six months in the fridge when unopened and three to four weeks after opening. I’m not a fan of freezing any kind of cheese — it often turns into a salty sponge — but it’s fine for melting cheeses like mozzarella.
Buying bulk fruit on sale might seem like a gamble — “Won’t it go bad even faster since it’s already discounted?” Not necessarily! With fruit, you’ve got options. Apples aren’t ideal for freezing, but they can become applesauce. Overripe bananas are perfect for banana bread or muffins.
As for other fruits, juice them, toss them in smoothies, or turn them into desserts. You can freeze berries — and later use them in pies, oatmeal, or even a fancied-up sangria.
Oatmeal and cereals are versatile and practically everlasting (well, almost). So, when they’re on sale, there’s no reason to hold back. Unopened cereals can stay fresh for months in your pantry, and oatmeal, if stored in an airtight container, can last up to two years.
Discounted veggies come with the same dilemma as fruits — will they go bad too fast? The answer’s the same: Buy in bulk, and figure it out later. Vegetables are incredibly versatile and can be prepped to save both time and money.
One trick I swear by is making veggie balls — shred whatever you have (I usually go for zucchini and carrots), mix it with breadcrumbs, cheese (cheddar or mozzarella), and eggs, then freeze them for an easy, fiber-packed, budget-friendly meal. Veggies like broccoli and cauliflower also freeze well — just prep and portion them beforehand to make thawing a breeze.
Here’s another category of food that’s apocalypse-ready. Rice and grains, like quinoa or barley, can accompany anything, from hearty stews to quick stir-fries. Pasta is a no-brainer for easy dinners, and it’s nearly indestructible in your pantry.
When the frozen aisle is on sale — stock up on everything from green peas to shrimp. These freezer-friendly staples last for months and are lifesavers for quick, easy meals.
Butter is not exactly cheap, so stocking up when it’s on sale is a no-brainer. Plus, it freezes beautifully and can last up to a year. If freezing raw butter isn’t your thing, you can turn it into baked goods like cookie dough or biscuits — they store well and are ready to bake whenever you need a treat. You can also add milk and whip it up for homemade whipped butter or mix in herbs for compound butter. There are plenty of ways to put it to good use.
Beans, lentils, and chickpeas last for years if stored in a cool, dry place and are rich in protein, fiber, and nutrients. They’re also incredibly versatile — use them in soups, stews, curries, or even salads.
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