6 Grocery Buys to Rethink When You’re Cooking for Two

A grocery bargain loses its shine when half of it ends up in the trash. That extra loaf looks like a deal in the cart. At home, it still needs a spot in your meal plan or your freezer. The U.S. Department of Agriculture estimates that 30% to 40% of the U.S. food supply goes uneaten. That figure describes the national food supply as a whole.

Bulk deals save money only if you use everything before it spoils. Before you reach for the bigger package, think about what the two of you will actually eat.

Count lunches before buying salad greens

The big tub of greens is tempting when you picture salads on repeat. Check your calendar for lunches you’ll actually spend at home first. If you only have a couple of salads on the menu, a smaller tub or loose greens may be plenty.

If you pick the big tub, decide which meals will get a handful. Keep leafy greens in the high-humidity drawer. Give the tub a spot there when you unpack and put those salad lunches on the calendar while you still remember what you bought the greens for. 

Portion family packs of chicken or ground meat

That family pack of chicken breasts or ground beef can cover several dinners for two. Give each portion a destination as soon as you come home. USDA Food Safety and Inspection Service states that raw poultry and ground meat should be kept in a refrigerator set at 40°F (4°C) or below for only 1 to 2 days. 

Set aside what you’ll cook soon and freeze the rest in dinner-size portions. Think about what your usual recipe calls for before you divide the tray. That way, you can pull out just enough for the next dinner you plan to make. If your freezer is already crammed or you won’t have time to split up the meat, pick a smaller tray that fits the meal you have in mind. 

Skip the party-size deli salad

A party-size tub of chicken salad sounds like an easy lunch until you both want something else. The federal chart notes that these salads freeze poorly. Think about how many times you’d happily dish up the same salad before the fridge window closes. If you’re buying it for one lunch, choose a smaller tub.

At a staffed deli counter, ask for enough for that meal if the store sells it by the scoop. You can put a different lunch on the menu for the next day and keep this one simple for you two. 

Freeze extra bread and buns

A two-loaf deal looks good until you realize sandwiches barely make it onto your lunch menu. If you want the extra bread, give it a spot in the freezer as soon as you unpack. Portion the slices or buns according to what you’d serve at one meal.  

According to the National Center for Home Food Preservation, every frozen package should be clearly marked using freezer-safe pens, markers, or labels with these essential details: Write the contents and date on each bundle so you can grab what you need at a glance. If you only make burgers occasionally, buy fewer buns or freeze the extras in pairs. Either way, you’ll have the right amount for burger night and space for other groceries. 

Give the rest of the can a job

A can of beans is helpful when you can name the next meal it’ll go into. Once you pop the lid, the pantry days are over. If tonight’s tacos use part of a can, decide where the rest of the beans will go before you buy it.

Put that second meal on the calendar while you’re making the grocery list. If you’re buying soup for one dinner, picture what you’ll pour into both bowls and how much would remain. When the smaller can covers dinner, and you have no plans for the extra, grab the smaller one.

Buy deli meat by the sandwich

A stack of sliced turkey can make Monday lunch easy and leave you staring at the same sandwich by Friday. Count the lunches you actually want to make before you pick a package. Mississippi State University Extension highlights that opened packages of luncheon meat and freshly deli-sliced meats stay safe for 3 to 5 days in a refrigerator set at 40°F (4°C) or below.

Buy enough ham or turkey for the sandwiches you’ve penciled in. If you go with a bigger pack, freeze the extra in portions that suit your typical lunch, down to the number of slices. If sandwiches rarely make the menu, ask for a smaller amount at the deli counter. Think about how much you’d pile on each sandwich.