How to save big on groceries

Summary

Life Kit Podcast: How to Save Big on Groceries

Release Date: May 12, 2025
Host: Marielle Segarra
Guest: Beth Monsell, Founder of BudgetBites.com

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Introduction

In the episode titled "How to Save Big on Groceries," Life Kit host Marielle Segarra teams up with Beth Monsell, the founder of BudgetBites.com, to explore practical strategies for reducing grocery expenses without compromising on nutrition or flavor. Beth, with her background in nutritional science and experience in recipe costing, provides actionable insights to help listeners make informed decisions in their kitchens and grocery aisles.

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1. Understanding Recipe Costing

Marielle opens the discussion by challenging listeners to consider the cost of individual ingredients in their recent meals. Beth introduces the concept of recipe costing, a technique commonly used in food service operations to determine the per-serving cost of a dish.

Notable Quote:

Beth Monsell: "So it's a technique that you will find a lot in food service operations like restaurants and cafeterias."
(00:45)

By calculating the cost of each ingredient and dividing by the number of servings, Beth emphasizes how this practice can reveal spending patterns and highlight which components are most expensive.

Example:
Beth shares her Lentil Bolognese recipe, costing just $1.40 per serving, breaking down the costs of individual ingredients like carrots at $0.15 each and red lentils at $0.67 per cup.

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2. Substituting Expensive Ingredients

A significant portion of grocery budgets often goes to high-cost items such as meats, cheeses, and nuts. Beth discusses how small adjustments in recipes can lead to substantial savings.

Notable Quote:

Beth Monsell: "I suggest everyone try costing at least once because it's so eye-opening. It really does make you rethink the way you look at all of the ingredients that you're buying."
(01:22)

Strategies:

• Reduce Costly Proteins: For instance, cutting ground beef in half and supplementing with cheaper proteins like beans, lentils, or additional vegetables.
• Use Flavor-Packed Ingredients Efficiently: Ingredients like bacon or nuts are potent in flavor, so using smaller quantities can enhance dishes without inflating costs.

Notable Quote:

Beth Monsell: "But most of these ingredients are super potent as far as the flavor, so if you just add a little bit, it really goes a long way."
(05:06)

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3. Incorporating Affordable Staples

Beth highlights several versatile and inexpensive ingredients that can bulk up meals, ensuring they're both filling and cost-effective.

Key Ingredients:

• Cabbage: Highly versatile and filling, adaptable to various cuisines and dishes.
• Potatoes, Onions, Carrots, Broccoli: These vegetables are not only affordable but also long-lasting and nutritious.

Notable Quote:

Beth Monsell: "My favorite is cabbage. Cabbage is so versatile because it can go with so many different flavors and there's a lot of different ways you can prepare it and it's so filling."
(04:30)

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4. Managing Freshness and Storage

Using high-cost ingredients sparingly necessitates effective storage strategies to minimize waste.

Tips:

• Freezing Leftovers: Beth recommends freezing items like cheese and bread to extend their shelf life.
• Organized Freezer Management: Keeping a list on the freezer door with dates helps track and use frozen items efficiently.

Notable Quote:

Beth Monsell: "I rely on my freezer heavily for saving leftover ingredients."
(05:51)

Practical Advice:

Beth Monsell: "Write the date on it, and then if you use it, cross it off your list."
(06:35)

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5. Selecting the Right Grocery Stores and Utilizing Apps

Choosing where to shop plays a crucial role in saving money. Beth advocates for exploring various store options beyond major chains to find the best deals.

Strategies:

• Explore Local and Ethnic Markets: These stores often offer competitive prices and unique ingredients.
• Farmers Markets: Can be excellent for fresh produce at reasonable prices.
• Use of Apps: Tools like Flip Flipp aggregate sales flyers from local stores, helping shoppers plan their visits based on current deals.

Notable Quote:

Beth Monsell: "I have an app called Flip Flipp, and it's a free app. And basically what it does is it aggregates the sales flyers from all of the stores in your area."
(07:39)

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6. Meal Planning Around Sales and Existing Pantry Items

Effective meal planning involves aligning recipes with what's on sale and what's already available in your pantry.

Approach:

• Check Sales Flyers First: Determine which ingredients are discounted that week and plan meals around those items.
• Utilize Pantry Staples: Incorporate items already at home to reduce the need for additional purchases.

Notable Quote:

Beth Monsell: "The main things that I take into consideration when deciding what to cook for the week ahead is what's already in my pantry, freezer, refrigerator."
(08:51)

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7. The Truth About Buying in Bulk

While buying in bulk can seem cost-effective, Beth advises careful consideration before doing so.

Considerations:

• Price Comparison: Bulk isn't always cheaper; checking unit prices is essential.
• Storage Capacity: Ensure you have enough space to store bulk purchases.
• Usage Rate: Only buy in bulk if you can use the items before they expire.

Notable Quote:

Beth Monsell: "I personally don't really ever buy in bulk unless it's meat or something that I could freeze for later."
(09:25)

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8. Streamlining In-Store Shopping

Navigating the grocery store efficiently can prevent impulse buys and ensure you stick to your budget.

Tips:

• Preparation is Key: Have a detailed shopping list based on your meal plan.
• Double-Check Your Kitchen: Avoid buying duplicates of items you already have.
• Use Online Tools: Search for items on the store's website beforehand to know their location and price, facilitating a quicker in-store experience.

Notable Quote:

Beth Monsell: "Know exactly what you need. You can stay focused."
(10:24)

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9. Adapting Strategies to Living Situations

Whether living in a spacious house or a compact city apartment, Beth provides tailored advice to maximize savings.

Recommendations:

• For Small Spaces: Focus on dried goods and canned items that don't require extensive refrigeration.
• Efficient Use of Space: Prioritize storage solutions that maximize available space without cluttering.

Notable Quote:

Beth Monsell: "I would also try to probably lean more heavily on dried goods, things that don't have to be stored in the refrigerator or the freezer."
(12:09)

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10. Optimizing Grocery Delivery Services

For those relying on grocery delivery, Beth offers tips to make it cost-effective and aligned with your budget.

Suggestions:

• Compare Prices: Take advantage of the ability to easily compare prices online.
• Choose Communicative Services: Ensure the delivery service can handle substitutions and replacements to maintain your meal plan.

Notable Quote:

Beth Monsell: "Use a service that has a lot of flexibility that way and has shoppers who are really communicative."
(12:41)

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11. Accessing Assistance Through Food Banks

When budgeting and planning aren't enough, Beth underscores the importance of utilizing food banks as a supportive resource.

Insights:

• Flexible Access: Many food banks allow recipients to choose items, offering more dignity and personalization.
• Bridging Gaps: They can provide supplementary assistance during tough financial times without stigma.

Notable Quote:

Beth Monsell: "I think it’s a really great resource that is often overlooked, or people think food banks are for people who only have no food."
(13:31)

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12. Emotional Well-being and Budgeting

Managing grocery budgets can be emotionally taxing. Beth offers strategies to mitigate stress and find joy in the process.

Advice:

• Start Small: Begin with planning one meal a week to avoid overwhelm.
• Track Savings: Visualizing the money saved can reinforce positive behaviors.
• Make Cooking Enjoyable: Turn meal prep into a fun, social activity rather than a chore.

Notable Quote:

Beth Monsell: "Find the joy in the cooking and not see it as a chore."
(14:58)

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Recap of Key Takeaways

Marielle summarizes the episode’s main points, reinforcing the strategies discussed:

• Calculate Per-Serving Costs: Identify and reduce expensive ingredients like meats, cheeses, and nuts.
• Check Store Circulars: Plan your shopping around weekly sales and discounts.
• Make a Comprehensive List: Stick to your shopping list to avoid unnecessary purchases.
• Bulk Buying Caution: Only buy in bulk when it’s truly cost-effective and manageable.
• Efficient Meal Prep: Start with planning and preparing one meal a week to build confidence and savings.
• Utilize Food Banks: Don’t hesitate to seek additional support when needed.

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Additional Resources

Listeners interested in further reducing grocery costs and waste can explore other Life Kit episodes on:

• Reducing Food Waste
• Composting
• Meal Prepping

For more information and episodes, visit NPR Life Kit.

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Production Credits

This episode of Life Kit was produced by Sylvie Douglas, with visuals by Beck Harlan and digital editing by Malika Green. Meghan Keane served as supervising editor, and Beth Donovan as executive producer. The production team included Andy Taegle, Claire Marie Schneider, Margaret Serino, and Sam Yellowhorse, supported by Kessler Engineering team members Stacey Abbott, Ted Mebane, and Carly Strange.

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Transcript

[Charles Schwab]

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[Marielle Segarra]

You're listening to Life Kit from NPR. Hey everybody, it's Marielle. Take a moment and think about the last thing you cooked. How much do you think the carrot in that recipe cost? What about the three cups of vegetable broth? Beth Monsell could actually answer that question. She's the founder of BudgetBites.com, a recipe website for folks with small budgets. She studied nutritional science in college and she learned this costing method in her classes.

[Beth Monsell]

So it's a technique that you will find a lot in food service operations like restaurants and cafeterias, she says.

[Marielle Segarra]

You figure out the price of that carrot, add it to the cost of all the other ingredients in the recipe.

[Beth Monsell]

And then divide it by the number of servings so you know how much each of your meals is costing.

[Marielle Segarra]

Beth says when you do this, you start to notice patterns. For instance, her recipe for Lentil Bolognese costs $1.40 per serving. It's hard to get a meal that cheap at a restaurant, but some of the components are way cheaper than others, like 1 carrot $0.15 1 cup of red lentils $0.67 half a cup of.

[Beth Monsell]

Walnuts $1.07 I suggest everyone try costing at least once because it's so eye opening. It really does make you rethink the way you look at all of the ingredients that you're buying.

[Marielle Segarra]

On this episode of Life Kit, Beth and I are going to talk about what to do with the things you learn from this exercise and share a lot more tips for how to save money on groceries.

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[Marielle Segarra]

Me through how you think about cost as you're coming up with a recipe.

[Beth Monsell]

Sure. So like if I make a pot of chili, normally a recipe for chili will include a pound at least of ground beef. So something that I like to do is reduce that ground beef by half. So I'm still getting that beefy flavor and that satisfying mouthfeel of, you know, actually eating beef. But then I bulk up the recipe with extra beans, maybe some lentils, or maybe even some extra vegetables. I have them sometimes pasta and rice. Those are all far less expensive per pound than beef is going to be. Even if you just adjust the ratio slightly in your recipes, it can make a really big difference.

[Marielle Segarra]

What are some of the other ingredients that tend to be cheaper that you could use as the bulk of your recipes?

[Beth Monsell]

My favorite is cabbage. Cabbage is so versatile because it can go with so many different flavors and there's a lot of different ways you can prepare it and it's so filling. Don't forget about potatoes. Onions, carrots, even broccoli sometimes can be pretty inexpensive. So take a look in your produce aisle for the ingredients that are a little bit lower price and just try adding those into your recipes and it and it will really increase the number of servings without increasing the cost.

[Marielle Segarra]

Okay. And then on the other side, what are some ingredients that tend to be on the more expensive so side of things?

[Beth Monsell]

So it's usually unfortunately, the animal products, the ones that, you know, really make people drool, like meats and cheeses, dairy but also nuts, are pretty expensive. But most of these ingredients are super potent as far as the flavor, so if you just add a little bit, it really goes a long way. So like if I use bacon in a recipe, I am very rarely Using the entire package of bacon, I'll use maybe 2 to 4 ounces, so like a quarter of the package and you still get all of that smoky flavor in your recipe. You get the fat that gives you that nice mouth feel and it's way less expensive.

[Marielle Segarra]

And then if you are buying stuff like that and you're only using a bit of it. Do you have any tips on keeping fresh food fresh?

[Beth Monsell]

Yes. So I rely on my freezer heavily for saving leftover ingredients. I often freeze leftover cheese. Leftover bread products freeze really well. And if you can't freeze what you have left over, make sure to incorporate those ingredients in your menu for the next week or the next few days. And on our website we have an ingredient index, which is really handy for that. So say you have like a leftover half bunch of parsley that you don't want to go to waste. You can just click on parsley in our ingredient index and see all the different recipes we have.

[Marielle Segarra]

Is it worth investing in any special freezer bags or other kinds of Tupperwares that'll keep things fresher?

[Beth Monsell]

I don't think it's necessary. I think your best bet is to just stay on top of what you have on hand and make sure you're using it before it's been in the freezer for a really long time. So one way to stay on top of that is you can actually keep a list magnetized to the front of your freezer. And every time you put like a leftover ingredient in the freezer, you know, just write it down, write the date on it, and then if you use it, cross it off your list.

[Marielle Segarra]

Yeah, I have a, like a half a bag of eggplant meatballs. Meat is in quotations in my, in my freezer right now. And every time I open the freezer, I'm surprised to see them in there. And I'm like, maybe next time, maybe, maybe tomorrow I'll take those out.

[Beth Monsell]

But yeah, put it on your calendar. I find that if I put things on my Google calendar, then I don't forget.

[Marielle Segarra]

Okay, noted.

[Beth Monsell]

Cook the meatballs.

[Marielle Segarra]

Cook the meatballs. So what about when you are doing the actual shopping? How do you choose a grocery store?

[Beth Monsell]

I really encourage people to look around in their area for what's available other than the main large chain grocery stores, because you can find some really great deals in other types of stores. Might have some smaller local stores, sometimes some ethnic grocery stores have some really great deals and then also check out your farmers markets. So once you get to know the Stock and the average prices in each of those stores. You can kind of decide, you know, which one is the best for me to shop at this week, or do I need to shop, get a bulk of my ingredients at one store and maybe stop at another one on the way home just to get the last couple of items. Another technique I use is I have an app called Flip Flipp, and it's a free app. And basically what it does is it aggregates the sales flyers from all of the stores in your area. And you can, you know, set it to only show you the stores that you want, but you can see what's on sale at that store that week. And that can also help inform your decision of where to shop that week.

[Marielle Segarra]

Do you have a meal plan going into looking at those circulars or do you look at them and say, oh, cabbage is on sale, so I'm going to make a recipe that has cabbage in it.

[Beth Monsell]

I would look at the sales flyer while you're developing your recipe for the week. So the main things that I take into consideration when deciding what to cook for the week ahead is a what's already in my K in the pantry, freezer, refrigerator, those items I want to use up first. Then go check those sales, see what might be on special that week, and pick your recipes that way. Every now and then there is a sale on something that you might not be able to use at that exact moment, but that's when your freezer will come into play again. You're essentially like locking in the sale price for the next time you want to use that ingredient.

[Marielle Segarra]

Do you find that it's usually cheaper to buy in bulk?

[Beth Monsell]

Not all the time. I think it's really, really important to do comparison pricing for everything. Not even if it's just in bulk. Sometimes just different packag on the same grocery store shelf will have drastically different prices. I see it all the time. But then you also have to take into consideration is a, do you have storage room for the item that you want to buy in bulk? And then B, are you really going to use it in a reasonable amount of time before it goes bad? So you really want to consider all of those things, but I personally don't really ever buy in bulk unless it's meat or something that I could freeze for later.

[Marielle Segarra]

I want to talk now about the moment that you're at the grocery store. If you are shopping in person, it can be really overwhelming, right? You have so many choices. You have bright lights and music and crying babies and squeaking shopping carts and it can Just feel like you have to make a decision instantly. So do you have any tips on how to stay focused while you're shopping?

[Beth Monsell]

Yes. So grocery shopping is probably one of my least favorite activities. So I make it as efficient as possible. So a having a plan before you go in is absolutely essential. Know what recipes you're gonna cook. Write down the ingredients for all of those recipes before you go to the grocery store. Take that list to your kitchen and just double check for each one of those items because you might not realize you already have some of those things on hand. And then once you have this on paper and you go to the grocery store, you know exactly what you need. You can stay focused. If you wanna do a little bit of pre shopping online, you can just type each ingredient into the search bar on your grocery store's website. It will show you what they have available at that store and you can price compare in the moment on your computer before you're in that overstimulating environment, decide which one you're going to get. It often even tells you what aisle it is in so you know exactly where to find it. So I can get in, get what I need and get out and get on with my day.

[Marielle Segarra]

That's a hot tip. I did not know that. I just like to go on my way home from work when I'm starving and like bad idea, bad idea, kind of hangry, you know, have a bit of a headache. That's my fave way. No preparation, just vibes.

[Beth Monsell]

And how much do you spend?

[Marielle Segarra]

Yeah, too much.

[Beth Monsell]

Impulse buys. Yeah. And like I don't, I mean not everyone has this luxury, but I try to go like in the least busy day and time of the week because it's just a little bit less chaotic then and it makes it less horrible. So if you have that option, try to do that too.

[Marielle Segarra]

How does this quest for cheaper groceries change if you live say in a house in the suburbs versus in a, in a small walk up apartment in a city?

[Beth Monsell]

Yeah. So you just basically have to be extra diligent about what you're buying and what you're using and having a plan. In that case, I would also try to probably lean more heavily on dried goods, things that don't have to be stored in the refrigerator or the freezer. So like dry lentils are a great one. Pastas and rices, even canned goods can be a good option.

[Marielle Segarra]

What if you are someone who needs to have groceries delivered for one reason or another? Do you have any tips on doing that? On getting grocery delivery as affordably as possible.

[Beth Monsell]

I think the one good thing about doing grocery delivery is it's really easy to cost compare different items. And then I would suggest using a service that is really good with communication as far as, like, doing replacement items or alternate options. Because if a grocery store is out of one thing that you need, and the shopper doesn't ask if there's something you want instead, that can throw off your entire plan for the week. And then you might have several other ingredients on that list that are being purchased that you don't even need anymore. So I would go with a service that has a lot of flexibility that way and has shoppers who are really communicative.

[Marielle Segarra]

So what if you're doing all the meal planning and all the budgeting, but you're still having trouble affording groceries? What are your options?

[Beth Monsell]

I would look into what food banks are available in your area. I think it's a really great resource that is often overlooked, or people think food banks are for people who only have no food. But really it's like a bridge to help people through these tough times. So you don't have to be getting all of your food at a food bank. Maybe you just need an extra couple of items to help get you through, you know, till your next paycheck. And I don't think people should feel ashamed if they have to use a food bank. Everybody goes through hard times, and that's what these services are there for.

[Marielle Segarra]

And with a food bank, is it generally that you get a box of items, but you don't choose what's inside? Or do you choose, like, do you say, hey, I need cereal, I need milk?

[Beth Monsell]

Yeah, usually you have an option. So a lot of them are set up kind of like a pantry. So you go there and you see what's available, and then you can pick and choose, you know, what you need at that time. So it's pretty flexible. And they're just so helpful.

[Marielle Segarra]

And on the flip side of that, I guess if you have leftover groceries that you want to donate, food banks are a good place to bring them.

[Beth Monsell]

Yes, if they're unopened. I think a lot of food banks do accept those. But you'll have to check with the food banks in your area to see exactly what they accept.

[Marielle Segarra]

So I'm wondering, for folks whose circumstances have recently changed and now they have to put a lot more thought into how to afford groceries, how could they manage some of the emotions that come up around that?

[Beth Monsell]

Yeah, it can definitely be overwhelming. And this is something I always tell people is to start small, because if you try to start by cooking every single meal at home, you're going to get overwhelmed, you're going to give up, and you're going to go back to ordering out. So start by planning one recipe for one week and just see how that goes. And then once you get comfortable with that, add a second recipe. And each of those recipes is going to make multiple servings. So it might even end up feeding you for a few days. And then the other really important piece is to keep track of that spending. If you see on paper just how much money you're saving by cooking that one recipe, you will make a mindset shift and you'll say, okay, I just saved $30 by cooking that one recipe, or maybe even more. I think it's important to find the joy in the cooking and not see it as a chore. So if you have, you know, your Saturday morning set aside for doing some meal prep cooking, you know, turn on some music, make yourself a special coffee or a drink and have fun with it, or get your friends and involved, cooking together with the people that you love is really great quality time. And it's a fun event. It doesn't have to be a chore. And, you know, what I've noticed through a lot of our readers over the years is that they didn't think they liked cooking, but once they made that first recipe that was, like, a total success. It gave them a sense of pride, and then that encouraged them to try even more. And then before you know it, they loved cooking as a hobby because it's like, I made this really cool thing with my hands, and then I get a really good meal out of it at the end, too. And, like, what's not to love about that? I mean, maybe the dishes, but yeah.

[Marielle Segarra]

We just did an episode on cleaning, and we encouraged people to change their mindset about that, too. Also see them as doing the dishes as a kindness to yourself.

[Beth Monsell]

That's a tough one, but you can try.

[Marielle Segarra]

I'm still working on that.

[Beth Monsell]

Yeah.

[Marielle Segarra]

Beth, thank you so much. All of these have been really helpful.

[Beth Monsell]

Thank you so much for having me.

[Marielle Segarra]

All right, time for a recap. If you want to save money on groceries, spend the time to calculate the per serving cost of one of your go to recipes. You'll notice that some ingredients are more expensive and you can cut back on the amounts of those you use. Meats, cheeses, and dairy products tend to be in this category. Category. And so are nuts. Look at the store circulars before you go shopping. Make a list of what you need. And remember, it's not always cheaper to buy in bulk. Also, if you're having groceries delivered, make sure they contact you about replacement items when something is out of stock. Go slowly. When it comes to meal prep, start out by prepping one meal a week ahead of time. You don't want to burn out when you've just gotten started. Also, consider food banks. They can be a life saving resource and you're allowed to use them even if you can afford some groceries. Sometimes they're a way to fill in the gaps. For more Life Kit, check out our other episodes. We have one on reducing food waste, one on composting, and another on meal prepping. You can find [e-mail] LifeKit and if you love Life Kit and you just just cannot get enough, subscribe to our [e-mail] lifekitnewsletter and just a reminder that signing up for Life Kit plus is a great way to support our show and public media. And you get to listen to every episode sponsor free. So please go find out [e-mail] LifeKit this episode of Life Kit was produced by Sylvie Douglas. Our visuals editor is Beck Harlan and our digital editor is Malika Green. Meghan Keane is our supervising editor and Beth Donovan is our executive producer. Our production team also includes Andy Taegle, Claire Marie Schneider, Margaret Serino and Sam Yellowhorse. Kessler Engineering support comes from Stacey Abbott, Ted Mebane and Carly Strange. I'm Mariel Segarra. Thanks for listening.

[Charles Schwab]

This message comes from Mint Mobile. Mint Mobile took what's wrong with wireless and made it right. They offer premium wireless plans for less and all. Plans include high speed data, unlimited talk and text and nationwide coverage. See for [e-mail] Switch this message comes from NPR sponsor Viori featuring the performance jogger. Visit viori.com NPR for 20% off your first purchase on any US orders over 75 doll and free returns. Exclusions apply. Visit the website for full terms and conditions. This message comes from Mint Mobile. If you're tired of spending hundreds on big wireless bills, bogus fees and free perks, Mint Mobile might be right for you with plans starting from 15 bucks a month. Shop plans [e-mail] Switch upfront payment of $45 for 3 month 5 gigabyte plan required. New customer offer for first 3 months only, then full price plan options available, taxes and fees extra. See Mint Mobile for details.