Meal-planning
One of the best ways to eat well on a budget is to plan out the meals for the week, so you buy only what you need at the grocery store, reduce food waste, and cut back on the daily stress of wondering what to prepare for dinner. If you are fine with it, cooking a bigger portion and eating leftovers for meals over 2-3 days save a lot of prep time (and stress, for me). Here are some general principles to help with meal-planning: 1. When cheap, buy in bulk and store properly* . Look for what's on sale, or in season. During the Easter sales, I bought two turkeys and stored them in the freezer. Post-Thanksgiving is another good time to get cheap turkey. Rather surprisingly, I got a reasonably priced 3-lb bag of quinoa at London Drugs early this year, and am still cooking from it. Foods that last include: Dried goods, e.g. rice, flour, pasta/noodles, beans, lentils, quinoa Frozen foods, such as meats, seafood and vegetables. Frozen in meal portions, meats and seafood can last for