Page 3 of 5 · Items 11–15
11. Cabbage
Slice some for a salad and cook the rest with beans or rice. A whole cabbage can go a long way, but only buy it if you’ll use it. Choose a smaller head when cooking for one. Simple seasonings can give two meals quite different flavors.
12. Onions
Onions can start soups, sauces and bean dishes. Buy only what your storage space and meal plan can handle. If chopping is difficult or time is limited, compare frozen chopped onions. The best value includes the work you can realistically do.
13. Frozen mixed vegetables
A bag lets you use a little at a time. Add them to rice, soup or pasta and cook as directed on the package. Compare plain vegetables with versions that include sauces. Keep the bag properly frozen and close it after taking out your portion.
14. Frozen spinach
Use frozen spinach in an egg dish, lentil soup or pasta sauce. Its texture suits cooked meals. Follow the package directions rather than treating it as ready-to-eat salad. A compact freezer ingredient can make it easier to add vegetables when fresh ones run out.
15. Canned tomatoes
These can form the base of chili, soup or pasta sauce. Compare chopped, whole and crushed versions and pick what your recipes need. A simple can may be cheaper than a prepared sauce. Check how much seasoning or salt has already been added.
