" I also keep these in the electric refrigerator so I ’m less tempted to ordinate takeout or dine out when I ca n’t see out what to make . And I ’ve got ta say : it ’s a method acting that really form . "
As someone whowrites about food for a living, there are three places you can find me over the course of my workday: writing in front of my computer, whipping up something delicious in my kitchen, or wandering through the grocery store as I cry a single, dejected tear over just how expensive everything is.
Though the thought of returning to my lackadaisical 2019 grocery shopping habits gives me full-body chills (remember when you could spontaneously add “fun” items to your cart and still come in under budget?), I’ll admit that my Inflation Era has one silver lining — it’s made me one hell of a budget shopper.
I’ve made tiny changes to my weekly meal plans incrementally to keep grocery costs down, like reducing my meat consumption and bulking up meals with cheap ingredients. But the most effective strategy shift I’ve implemented is to make sure my fridge and pantry are always stocked with several cost-effective staples.
When I keep these items within arm ’s reach , I know that I can always turn over them into a scrumptious meal when immix with whatever odds and ends I have around my kitchen . These are the budget - well-disposed ingredients you ’ll always find in my foodstuff go-cart , along with the tasty , filling meal that warrant them being veritable purchases in the first property .
1.Frozen Spinach — By weight, frozen spinach is occasionally a quarter of the price of the fresh stuff, and though it can’t always replace fresh spinach, I find it to be one of the most worthwhile frozen veggies out there.
WHAT TO COOK: I’ll never get tired of thiscreamy curried spinach and tofu, and it’s the only “rent-week meal” that I’d happily devour on payday, too.
2.Orzo — IDK what it is about orzo, but unlike other pasta shapes, a one-pound box of this stuff lasts for multiple meals in my house.
WHAT TO COOK: For a quick, delicious lunch with minimal effort, whip up a batch of thisgrilled chicken orzo saladin advance, since it keeps beautifully in the fridge for a grab-and-go meal (and the leftovers get better with time).
3.Cabbage — I couldn’t stand cabbage for many years, but now, I’d be lost without a big ol' head of it hanging out in my crisper drawer. It lasts a while, works well in a variety of dishes, and offers you so much bang for your buck.
WHAT TO COOK: For the nights when cleaning up sounds even worse than prepping a meal, I turn to thiscoconut cabbage with lemongrass and gingersince it’s a trueone-pot meal.
4.Eggs — Hear me out, friends. I know they’re still more expensive these days as a result of the recentavian flu outbreak, but eggs are still more cost-effective than many otheranimalproteins.
WHAT TO COOK: When lunchtime hunger strikes on Monday, I make a big batch ofJapanese-style egg saladto turn into egg salad sandwiches all week long.
5.Canned black beans — While turning dried beans into velvety, creamy goodness is almost always tastier than relying on the canned stuff, canned black beans are still a pantry staple in my house.
WHAT TO MAKE: For all those moments when I want comfort food that won’t make me feel like I just housed an entire container of mac ‘n’ cheese (to be clear, there’s nothing wrong with that), I turn to thesecrispy black bean tacosthat are as crunchy as they are sneakily nourishing.
6.Chicken thighs — Though chicken is my protein of choice, I literally cannot keep up with the price of chicken breast these days. Enter chicken thighs, which pack in more flavor, are easily half the cost of breasts, and are much, much harder to overcook.
WHAT TO MAKE: My go-to dish for entertaining is thisschmaltzy chicken with kale rice, since it’s deceptively easy to whip together and cheap to make even the largest of batches.
7.Tortillas — When kept in the fridge, I feel like tortillas, both flour and corn, last for weeks on end. And, like, 80 tortillas for less than $5 is a deal that I can always get behind.
WHAT TO MAKE: Using budget-friendly shredded rotisserie chicken as the base, thesechicken enchiladasare as delicious as they are cheap, and the quick homemade enchilada sauce that accompanies the recipe is A+.
8.Tofu — Love it or hate it, it’s hard to beat tofu when it comes to the myriad options you have for turning it into a meal.
WHAT TO MAKE: Even if you’re anti-tofu, I can nearly guarantee that thiswarm tofu with spicy garlic saucewill delight every last one of your tiny little tastebuds. Here, the true hero is the sauce, which comes together with just a few pantry staples.
