A grocery list that works

A good list saves time in the store and food at home. A few simple habits make it work week after week.

Short readAbout 1 minWritten from primary sources. Review by a qualified professional is pending.General information, not medical advice

Peppers, rice, black beans and red onions arranged on a kitchen counter.

Plan meals that share ingredients

Choose meals that use some of the same ingredients so less goes to waste. A bag of peppers can go into a stir-fry, a salad and a rice dish in the same week.

Keep staples on hand

Beans, whole grains such as rice or oats, frozen vegetables, canned tomatoes and eggs cover many quick meals. Check what you already have before you write the list.

Use the label when comparing

When choosing between similar products, the percent Daily Value is a quick comparison: 5% or less of a nutrient per serving is low, and 20% or more is high. Compare equivalent serving amounts, since serving sizes differ between products. Always check for allergens that matter to you.

An everyday example

Alex plans three dinners that all use peppers and canned beans, checks the cupboard, and writes the list by store section: produce, cans, dairy, frozen.

Your next step. Before your next shop, pick one ingredient you can use in two different meals that week.