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MENU PLANNING

Try on planning for 1 week menu only, so as not to overstock your pantry and avoid spoilage.

Plan the menu around what you have stockpiled instead of buying other things.

Concentrate on buying items you use on a regular basis like condiments, pantry staples, etc.



Keep the leftovers from breakfast (bacon, scrambled egg, ham, hotdog, etc.) to use as sahog for other new dishes like sautéed veggies, soups, torta, stuffing or boiled egg for salad.

Buy in bulk for some produce which are in season and cheap. Preserve and store them for future use. This will avoid buying the items when they are out of season and expensive.
Ex. calamansi juice, tomatoes for dried and marinated tomatoes.

SHOPPING/ GROCERING

Make an inventory of prices in the supermarkets you usually visit and keep track which stores offer less.

Take advantage of the sales in supermarkets but beware also of the expiry date. Pay attention to the price tags and bargains.

Make a grocery list and prioritize regular/ basic items.