Use your let overs wisely. That doesn’t just mean taking your dinner let overs for lunch the next day (though I do that all the time, and it’s a huge money saver). It also means that when you’re planning meals for the week, look for recipes that use the same ingredients. That way, when you buy, say, a bag of beans for those enchiladas on Monday, you can prep the whole bag and cook something else with the beans on Thursday when your let overs have run out. Or you can reuse the rest of the bag of greens from your pasta dish on Tuesday for a side dish with your pork tenderloin over the weekend.
