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21. Plain yogurt
A tub can work for breakfast, a dip or a topping. Compare the cost with single pots and choose a size you’ll finish. Add fruit for sweetness or herbs for a savory sauce. Dairy-free versions are another choice; compare what they provide rather than assuming they’re identical.
22. Milk or fortified alternatives
Choose a drink that fits your needs and allergies. Compare unit prices and the amount you’ll finish before it spoils. Plant-based drinks differ in nutrients, so read the label if they replace milk. A smaller carton can be better value when a large one gets wasted.
23. Peanut butter
A spoonful can go on toast, into oats or into a sauce. Read the ingredients and choose a jar that suits you. Peanut allergy requires a safe alternative. Nut and seed spreads vary in price, so there’s no need to buy an expensive one just for a recipe.
24. Tofu
Tofu can be used in a stir-fry, scrambled with vegetables or baked for a rice bowl. Choose the firmness your recipe needs and follow storage instructions after opening. Start with a small pack if it’s new to you. Food that gets eaten is better value than an unused bargain.
25. Canned fish
Canned salmon, sardines or tuna can make a quick sandwich or salad. Compare prices and labels. Fish choices need extra care for people who are pregnant or may become pregnant and for children; use FDA fish advice for suitable types and amounts rather than a general shopping list.
A practical next step
Build a small plan from what you bought: oats and banana for breakfast, a bean-and-cabbage lunch, then lentils with tomatoes and rice for dinner. Use food-safety guidance when cooling, storing and reheating cooked food. Keep a short list of meals that worked. Repeating those is often more useful than buying a new set of ingredients every week.
Read next: 10 ‘Health Foods’ That Deserve a Closer Look · 12 Lunch Choices Worth Rethinking—and What to Try Instead
