It’s no secret that we are experiencing rising food costs. We are also seeing some shortages off and on due to supply chain issues, weather, etc. Providing nourishing food for our families is an important part of a homemaker’s job, despite these circumstances. Let’s discuss some ways we can cope with current challenges.
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Rising Food Costs and Shortages
How to cope?
Since the beginning of the pandemic I have been ordering my groceries rather than going into a grocery store. I use Instacart to have groceries from Aldi delivered to my daughter’s front porch as I live outside the delivery area. A local grocery store has an online shopping option and a very nice employee will gather my order and bring it out to my car. I also have ordered more than usual from Amazon.
Because all of my shopping has been done online, it has been easy for me to keep all the receipts in an email folder. That’s how I know on a personal level that grocery prices have increased a LOT over the past two years.
There’s really no denying it, though. The USDA puts out monthly cost of food reports. They are divided into four food plan categories: thrifty, low-cost, moderate-cost and liberal food plans. Take a look at how much the thrifty plan increased in 2021:
USDA Food Plans: Cost of Food Reports
Thrifty plan for family of four, 2 adults (20-50 years of age) and 2 children (6-8 and 9-11 years):
$155.80 per week
$199.20 per week
That is an increase of $2,343.60 a year! I know many are struggling so I’ve put together this list of 23 suggestions to help us all cope with rising food costs and shortages:
1. Buy on sale and stock up
When items you use regularly are on sale, buy extra. You don’t have to buy cases at a time if you can’t afford it (or it’s in short supply). If canned green beans are on sale and you need two for that week’s meals, pick up one or two extra. If done consistently, you’ll gradually build up a pantry.
Try to get in the habit of shopping for those things you use all the time before you run out. As you open your extra jar of mayonnaise from the pantry, put it on your shopping list. When an item you want is temporarily unavailable, it won’t be a big deal because you have extra on hand.
Things tend to go on sale in a fairly routine manner. Begin to pay attention to the sales cycle. The ultimate goal is to buy enough of sale items to last until the next sale, thus avoiding ever paying full price.
2. Use less meat in recipes
Meat is a big expense in the grocery budget. Beef prices rose 20% from October 2020 to October 2021. One way to offset this is to decrease amount in recipes. If you normally use a full pound or more of ground beef in casseroles or spaghetti sauce, try gradually decreasing it. You can often make up the difference by adding (more) vegetables or beans.
3. Reduce waste
With food being so expensive it’s more important than ever that the homemaker avoid waste. Plan to use leftovers in a variety of ways. Send leftovers in lunches. Use bones and vegetable scraps for stock. Make soup or casseroles. If fresh fruit is a bit past its prime, toss it into smoothies (you can freeze it first). Overripe bananas make wonderful baked goods, including my Fresh Banana Cake.
Learn to store items properly to extend their freshness.
5 Best Tips For Keeping Food Fresh
4. Plan ahead but be flexible
I’m a big proponent of weekly (or even monthly) menu planning. But it’s important to remain flexible. If you planned a meal that calls for a certain cut of beef but it’s not available at the store, or another cut is on sale, be willing to change your plans. One thing I think we’ve all learned during the pandemic and the associated shortages is that we have to be flexible.
5. Cook from scratch
It’s no secret that prepared foods are usually more expensive. You are paying for someone else’s labor. We all have those circumstances when it’s reasonable to utilize prepared foods but by cooking from scratch most of the time we can save a lot of money.
If you are an inexperienced cook, invest in a good, basic cookbook. Stick to simple recipes at first. Read through the entire recipe carefully. Assemble all of your ingredients and necessary pots, pans, measuring cups, spoons, etc. before you begin. Take your time, double-check measurements and use a timer when called for. Before you know it, you’ll be cooking delicious, homemade meals!
6. Buy produce in season
You’ll save a lot of money by sticking to fresh produce in season. A bonus is that it will taste a lot better, too. If you have a farmers market nearby you can likely find good deals on seasonal produce.
Find out what’s in season in your area (U.S.) here:
I’m sure other countries have similar resources. If you live outside the U.S. and know of a guide I can share, please let me know and I’ll add it to this post.
7. Compare prices of fresh, canned and frozen fruits and vegetables
In a best case scenario we would all be eating organic, fresh-from-the-garden fruits and vegetables. But that’s not usually the situation for most of us. While I do believe fresh, organic produce is best, cost and availability are important factors. The most important thing is to consume as large a quantity of fruits and vegetables as possible.
In some cases, frozen vegetables are even more nutritious than fresh. They are flash frozen immediately after harvest whereas fresh may have traveled long distances before arriving at your local grocery store. And even canned vegetables provide many nutrients. Don’t disregard them if they are the most economical choice for a tight budget.
8. Master the art of soup making
I hear that there are people who don’t like soup but I find that hard to imagine. A tasty soup is one of my favorite things! Learn to make good soups and you’ll have a valuable and money-saving skill. Here are some of my favorites:
9. Consider nutrition, price and satiety
Your food dollars are best spent on items that provide nourishment and full tummies at a reasonable price. For instance, a bowl of steaming hot oatmeal is healthier, cheaper and more filling than a bowl of sugar-sweetened cold cereal.
10. Buy less popular cuts of meat and poultry
When I was growing up in the 60s and 70s, I don’t recall seeing boneless, skinless chicken breasts. And yet now, that’s what everyone seems to want. It’s fast and easy to cook but that convenience comes with a price. Consider less popular choices such as leg quarters.
My local grocery store currently has 10 pound bags of frozen chicken leg quarters for $5.99. Fifty nine cents a pound is an incredible deal, especially when compared to their price of $4.29 for boneless skinless breasts. Brushed with barbecue sauce and baked, leg quarters make a tasty and inexpensive meal when served with a baked potato and homemade coleslaw.
Leaner, less tender cuts of beef can still be delicious when cooked “low and slow”. You’ll likely find many recipes for these choices in older cookbooks.
Busy Day Swiss Steak ~ A Vintage Recipe
11. Buy family packs
Most stores sell family packs of meat and poultry at a lower price per pound. Repackage in meal-size portions and freeze them for a substantial savings.
12. Pay attention to portion size
Here’s a bit of tough love for us all: many/most of us simply eat too much. Portion sizes have increased way beyond our needs as evidenced by our growing waistlines. One way to save money is to consider what a serving size really is, especially when it comes to higher calorie/higher cost items. For instance, for most adults, a 4-ounce serving of meat is plenty. Fill your plate with a larger quantity of vegetables and you’ll save money as well as calories.
13. Use meat to add flavor
Many of us grew up eating a large portion of meat as the main dish. But it doesn’t have to be that way. Consider meat as more of a condiment…at least for some meals each week. For instance, a bit of diced ham in a big pot of split pea soup adds a lot of flavor. Whenever I serve a ham for a holiday meal, I freeze the leftovers to use for soups, beans and casseroles. A little goes a long way.
Split Pea Soup ~ An Instant Pot Recipe
14. Invest in herbs and spices
Inexpensive meals don’t have to be bland and boring. Gradually build a collection of herbs and spices and learn how to season your meals well. This makes all the difference!
15. Institute more meatless meals
Try instituting one or more meatless meals per week. We went vegetarian for a year many years ago and in the process we discovered that many of my usual recipes were just as good without meat (Sour Cream Green Chili Enchiladas is a good example.).
16. Use more eggs
Even though egg prices are rising, they are still an economical source of high quality protein. Fortunately we now know that the cholesterol in eggs is not the big concern it was once thought to be. Unless your doctor tells you otherwise, most healthy adults can eat up to seven eggs a week according to the Mayo Clinic.
17. Learn how to cook dried beans and lentils
Beans and lentils are an inexpensive source of protein. The dried versions are cheaper still. They aren’t difficult to cook but just require a bit of planning ahead.
Rice, Bean and Lentil Recipes: Pantry Meals
18. Try more ethnic recipes
Many ethnic cuisines offer delicious low-meat or meatless dishes. What they lack in meat they more than make up for in flavor. Try a flavorful dish like:
Moroccan Chicken and Vegetables (Vegetarian Options, Too!)
19. Maintain good stock of basics
With a well-stocked pantry you can make any number of meals without a trip to the grocery store. This is also very helpful during times of sporadic shortages. Remember the beginning of the pandemic when flour and yeast were virtually impossible to find? I already had both in my pantry. This, my friends, feels like freedom.
Pantry Stocking For Uncertain Times
20. Consider Depression-era and wartime recipes
Look to the past for low-cost recipes. There are many recipe books and YouTube channels featuring simple recipes from the Great Depression and wartimes. Granted, some recipes are just plain weird but there are many others that deserve another look as we try to save money in the kitchen.
Beef and Beans ~ A Depression Era Recipe
21. Learn about basic nutrition
When grocery money is tight, it’s all the more important that we focus on the items that will provide the most nutrition. Do you know what nutrients the body requires and good food sources for each of them? How many servings do we need each day of the major food groups? If you never had home economics in school or if it’s been many decades, consider researching this topic. Don’t get too far into the weeds on this; stick with a basic overview and then do your best to meet those basic requirements most days.
Perhaps I should finish that series I started here on the blog:
Your Home and You ~ A Home Economics Course
Let me know if you’re interested. If there is enough interest I’ll start it up again.
22. Invest in kitchen equipment
This suggestion requires an initial layout of money but can save you in the long run. The following small appliances will make it much easier to prepare meals at home, saving you time/effort and money. Here are the items I find extremely useful in my own kitchen:
- slow cooker – great for those less tender meats
- Instant Pot – the best way to cook dried beans (no need to soak!)
- rice cooker – easier than stovetop and requires no watching
- blender – make smoothies, purée vegetables to add to sauces, make your own breadcrumbs
A well-organized kitchen with good food prep tools will make it much easier to provide your family with delicious, home cooked meals.
23. Grow your own food
Finally, if you have the space and time, a garden and perhaps a few chickens will provide nutritious food for your family. I’ve done both at times and there is nothing quite like being able to go into your backyard to gather fresh eggs or sun-ripened tomatoes.
Victory Gardens: Is It Time For Them Again?
Here are a few additional resources to help you provide nourishing meals for your family:
Azure Standard is a great source of organic and natural food items, many of which are available in bulk. I’ve purchased from them for many, many years. If you are looking to really stock your pantry in a big way, they are a wonderful resource.
Click here to get $10 off your first order with Instacart. Use this code: D47124317D
Menu Planning Links
Menu Planning Resources: Try These Tips!
Need more help with meal planning? Would you love to outsource this task? If so, I’ve got the solution. My friend Tiffany King, founder of Eat at Home, has done all the work for us to get dinner under control – simply and easily.
She’s created meal plans for everyone. And when I say everyone, I mean everyone. She’s got plans even if :
…You have picky eaters
…You’re trying to feed your family a more wholesome diet
…You aren’t the world’s best cook
…You need to get dinner on the table in 15 minutes
Eat at Home meal plans accommodate any family size – and any preferences! With over 10,000 meals under her belt, she’s an expert at making the meal process simple, yet satisfying.
If that weren’t enough when you join Eat at Home Meal Plans you get access to FOUR different meal plans for one price… PLUS she’s also offering a 30% discount through February 8th!
Head over to read all about the Eat at Home program, and to take advantage of this special promotion!
REMEMBER to use the code DINNERSREADY at checkout here to save 30% off the regular price!
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These are great tips. I’ve noticed the rise in food costs over here too, especially when it comes to the meat for hubby. Also, I completely agree about how a little bit of seasoning from herbs and spices can take your meal to a whole new level.
If meat prices continue to rise I suspect more people will reduce their consumption or maybe go vegetarian. Since we were vegetarian for an entire year I know we could do it again if necessary. That actually gives me some comfort.
My hubby swears he never could, but I bet he could if it was that or nothing. Besides, though I make a point of not pointing it out to him, some of the meals he eats are vegetarian friendly already, like the times he just has sauce and cheese on his pasta. I think, if it came down to it, a lot of people – even people who claim they never could – could go at least partially vegetarian.
I agree. I didn’t find it all that difficult. I did end up anemic, only partly due to diet. But now that I am post-menopausal, I would likely be fine with it.
I’ve totally seen the rise in prices! It’s unbelievable. I hope you don’t mind, I’m going to add a few suggestions. If you typically buy ground beef for a casserole, or pretty much anything except burgers, spend the bit extra for 90/10, or 93/7 (typically known as “ground sirloin” and/or “ground round” in family size packages, as it’s usually cheaper per pound. You’ll get enough extra meat that if you typically repackage your ground beef in 1lb packages, pack them in 3/4 lb packages. Cooked it will come very close to the same amount. And if it’s a bit less, you won’t notice. Also, if you aren’t like Deanna, and deathly allergic, you might add 4 ounces of mushrooms per 12 ounces of ground beef to your browned ground meat. They have an earthy taste, and a meaty texture. Also, these days, ground pork is much leaner than it used to be, plus it’s MUCH cheaper than beef right now. So, if you don’t have a religious or personal bias against pork, you might consider it as a sub for ground beef. Obviously both Turkey or chicken also sub well.
I’m going to make one more suggestion. If you are low income, and have children, consider applying for food stamps. I know several people who have said they thought they qualified, but it was a ton of work, for just a very few dollars of extra food. But, here’s the deal. First of all, they’ve increased the amount this year, because of the increase in coast of food. So you may get more than you think. But, even more than that, SO many other things use food stamps as a qualifier. Did you know in oklahoma if you qualify for food stamps, you qualify for low cost internet? At least through Cox in OKC you do. You still have to pay for any extra TV package, or faster internet, but you reduce your basic cable cost from 50, down to either 10 or 1 dollar depending on your income. Also, almost all the farmers markets offer seniors and low income families, ( once again, food stamps are the qualifier) extra “farmer bucks” either 10-20 bucks that you can only spend at the farmers markets. Plus there are a few others that escape me at the moment, but it’s worth filling out the paperwork to see if you qualify.
Great suggestions, thank you!
All wonderful suggestions, Deanna! It’s just me and my hubby now – no kids to feed – so we can afford to buy organic boneless chicken breasts. I get them at Aldi. I’ve found it’s the cheapest place to get them. Just two chicken breasts go a long way for the two of us because we don’t eat them whole. For example, one of my favorite quick Crockpot meals is to put boneless chicken breasts (or thighs) in the pot along with sliced onions and peppers. Sprinkle with a little chili powder, cumin and mexican oregano. Pour salsa (red or green) over all and cook on low six hours. Shred the meat when done and can be served over rice or quinoa or in tortillas. Makes at least a couple of meals for each of us.
I poached two boneless chicken breasts in the Crockpot a few days ago and just from those two breasts made chicken salad and a chicken casserole (with egg noodles, broccoli, and a homemade Parmesan bechamel sauce).
When I buy organic, grass fed beef (Aldi to the rescue again), I make it go further by either mixing it with chopped mushrooms or ground turkey.
I am also fortunate to have a huge, privately owned grocery store 2 miles down the road from us. They have a discounted produce refrigerator and there’s always great deals. Last week I got organic arugula for 69 cents. Today I got a whole bag of organic peppers for 99 cents. Yes, they’re near expiration but I will dice them up and freeze them and then use in soups and stews.
All good suggestions. Btw, I did a version of crockpot chicken fajitas last night. I usually add the peppers and onions to the chicken in the crockpot but this time I cooked them briefly in a skillet so they had a bit more texture. I serve the chicken, peppers and onions in flour tortillas. I took some to my mom, thinking I had brought enough for two meals since she eats like a bird these days. She liked it so much she ate it all!
I never buy boneless chicken. It is just too easy to filet them yourself. Sometimes, bone-in chicken breasts go on sale for $1.25 per pound. I also sometime buy those cheap 10 lb bags of chicken quarters. Since hubby prefers just the thighs, I separate them from the legs before freezing. I’ll filet the thighs before cooking and save the legs air frying at a later date. There are several YT instructional videos for cutting up a whole chicken. You can cut away the back and save it for broth.
Remember: The more work that is done before you buy, the more expensive it is.
That is so true. We pay for convenience.