Tip 1: Skip the prepackaged salad mix.

Sure, bagged salad mixes are convenient. And anything that makes it easier to eat your veggies is a good thing. But they’re also expensive and can quickly go from perky to wilted to downright slimy. So try buying heads of lettuce (which often last longer in your crisper) and make your own mixes. Try mixing up romaine, radicchio, red leaf and/or escarole.

Tip 2: Grow your own.

Another option for salad greens is to grow your own—they don’t take up much space and they grow quickly. For about the cost of a bag of salad greens ($3) you can buy a packet of seeds for mixed salad greens. The packets have 500 seeds and will plant a 30-foot long row of greens.

Tip 3: Buy spices from the bulk bins.

Spices are one of the keys to keeping food both healthy and delicious, because when you use bold flavors you don’t need as much fat. Look for a store that carries spices in bulk. But perhaps more important, spices have a shelf life. When you buy smaller amounts, you’re less likely to have old spices sitting around wasting money.

Tip 4: Bulk up when it makes sense.

Compare the price per weight for other bulk items to those in packages before you assume that the bulk section is always a better deal. Sometimes the bulk section wins, sometimes not. 

Tip 5: Save on staples.

Stock up on staples, such as olive oil, nuts, pasta and canned beans, when they’re on sale.

Tip 6: Love your potatoes.

Russet potatoes, which are a good source of fiber, potassium and vitamin C, are a great nutritional bang for your buck—they only cost about 30¢ apiece. And these babies are truly versatile. Try baking them, then stuffing them with beans, vegetables and salsa; mash them; slice and roast them; or turn them into hash browns for breakfast.

Tip 7: Get chicken-savvy.

Boneless, skinless chicken breasts are super-convenient and practically fat-free, but they’re usually the most expensive way to buy chicken. Buy breasts when they’re on sale or, to save money, buy a whole chicken and roast or grill it. Use leftovers in soups, salads or sandwiches. Whole legs, drumsticks and thighs are also good bets if you don’t have time to cut up a chicken.

Tip 8: Don’t skimp on flavor.

Fresh herbs are pricey. Look for combination packages of fresh herbs. That way you get a bit of a few different herbs and you’ll likely have less waste. Growing your own is another great option.The rule of thumb is to follow a three-to-one fresh-to-dried ratio. So if a recipe calls for 1 tablespoon of fresh thyme, use 1 teaspoon of dried. 

Tip 9: Bulk up with beans.

At about 50¢ or less for a ½-cup serving of canned beans, you just can’t go wrong. They’re packed with fiber and protein. We always keep cans in the cupboard and whip them out to toss with salads, pasta, stir-fries, in soups or for an easy dip. Dried beans are even less expensive than canned. Cook a big batch then freeze extras for when you’re ready to use them in a recipe.

Tip 10: Know your whole grains.

Barley, brown rice and whole-wheat pasta are economical whole-grain choices. Shop around to find the best price on more expensive whole grains, such as quinoa and wild rice.

Tip 11: Ground beef is your friend.

Saving money is all about meatloaf. Just kidding. But really, meatloaf’s reputation as a budget-friendly food is deserved because its main ingredient, ground beef, is inexpensive. And when you buy a lean grind, it’s also healthy. Meatloaf is not the only inexpensive meal to make with ground beef. 

Tip 12: Know the deals at the fish counter.

Studies show that eating seafood twice a week can reduce your risk of heart disease. So make seafood a part of your diet. We always swing by the fish counter to look for specials. Also keep in mind that your best bet might be frozen fish. It’s often less expensive, and you can defrost it when you’re ready to use it so you know it’s fresh.

Tip 13: Discover great ways to use canned fish.

Just like their fresh counterparts, canned salmon and tuna provide omega-3 fats, which help keep your heart healthy by lowering triglycerides and blood pressure. The difference is that they’re usually significantly cheaper. 

Tip 14: Stock up on frozen vegetables.

We always keep frozen vegetables on hand for dinners when the produce drawer is looking a little bare. Frozen vegetables are nutritious because they’re picked at the peak of ripeness and then frozen to seal in their nutrients. And a bonus: most of them don’t have added sodium like canned vegetables often do. 

Tip 15: Look for your favorite meats on sale.

Not only is your freezer great for frozen vegetables, it’s also great because it lets you take advantage of low prices when you find them. Stock up on the meats you like when you find them on sale. Also buy extra fresh fruits and vegetables when they’re in season and less expensive, then freeze them for later.