• Buy fresh fruits in season, when they cost less and taste better. Check farmers’ markets for seasonal fruits. (Print the Seasonal Products Guide (PDF).)
  • Choose frozen and canned fruits (canned in juice or water) and concentrated juice.
  • Compare the prices of similar foods such as plums and peaches.
  • Day-old bread costs less and is still a healthy choice.
  • Buy regular rice and oatmeal rather than instant.
  • Choose whole-grain bread, cereal, pasta, crackers and brown rice.
  • Meat is one of the most-expensive foods. Watch for sales.
  • Large packages of meat may be cheaper on sale. Divide the meat into meal-size packages and freeze it for later.
  • Use less-expensive cuts of meat in soups, stews, stir-fries and slow-cooker dishes. Less-expensive cuts of beef include flank steak, skirt steak, brisket, chuck steak or roast, ribs and round or top round steak or roast.
  • Dried beans are a good source of protein and fiber, inexpensive and won’t spoil.
  • Eggs and nuts are good sources of protein.
  • Choose fat-free or low-fat (1 percent) milk, yogurt, and cheese.
  • Larger packages of milk, cheese and yogurt cost less per unit than smaller packages. Buy the largest size you can eat while it’s fresh.
  • Try ultra-pasteurized milk, evaporated skim milk and nonfat dry milk. They have long shelf lives.
  • Freeze milk and shredded cheese to preserve them. Pour a small amount of milk out of the container before freezing to allow space for expansion.
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