I used to think saving money meant buying in bulk every time I went to the store.

I’d come home with giant packages of chicken, another bag of shredded cheese, frozen vegetables, and pantry staples “just in case.”

The problem?

I wasn’t using what I already had.

Before I knew it, there were three half-empty bags of broccoli in the freezer, two open bags of shredded cheese, and enough random ingredients to make…well…nothing.

Now I have a simple rule:

Before every monthly grocery trip, we eat the fridge and freezer first.

It’s one of the biggest money-saving habits our family has ever adopted.

Step 1: Shop Your Own Kitchen and Set-it Up for Success

Before I make a grocery list, I walk through:

• The refrigerator
• The freezer
• The pantry

I write down everything that needs to be used first.

Half a bag of spinach?
Three chicken breasts?
Frozen corn?
An open jar of salsa?

Those become this week’s meals.

It’s amazing how much food we already own.

My Favorite “Clean Out the Kitchen” Meals

These meals are forgiving, budget-friendly, and perfect for using odds and ends.

Loaded Baked Potato Bar

Top potatoes with whatever you have:

• Taco meat
• Chili
• Shredded chicken
• Cheese
• Broccoli
• Bacon
• Sour cream
• Green onions

No two potatoes have to look the same.

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Quesadilla Bar

Fill tortillas with:

• Leftover taco meat
• Chicken
• Cheese
• Black beans
• Peppers
• Corn

Serve with salsa and sour cream.

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Pasta Clean-Out

Any pasta.

Any protein.

Any vegetables.

Any cream sauce or tomato sauce.

It’s almost impossible to mess up.

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Homemade Pizza

Pizza is one of my favorite “use it up” meals.

Tiny bit of sausage?

Add it.

A handful of mushrooms?

Throw them on.

Half a bag of mozzarella?

Perfect.

Everyone gets what they like.

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Breakfast for Dinner

Eggs.

Pancakes.

Fruit.

Bacon.

Hash browns.

Simple, inexpensive, and gives the fridge another day to empty out.

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Step 2: Then We Grocery Shop

Once we’ve cleared out most of the refrigerator and freezer, it’s finally time to stock up.

This is when I buy in bulk.

Instead of buying random extras throughout the month, I purchase ingredients with a plan.

Our Bulk Staples

• Chicken
• Butter
• Cheese (I buy block and shred it at home)
• Flour
• Sugar
• Rice
• Oats
• Beans
• Pasta
• Frozen vegetables
• Canned tomatoes
• Chicken broth
• Peanut butter
• Spices
• Ground Beef (I buy mine yearly by 1/2 a cow)

Because I’ve already used what we had, there’s room to organize everything—and I know exactly what needs replacing.

Step 3: Prep for the week and storage

When we get home, I don’t just put groceries away.

I prep them.

• Cook and shred chicken.
• Brown lots of ground beef (I’m talking like 10-15 pounds).
• Portion meat into meal-sized bags.
• Freeze shredded cheese.
• Chop onions and peppers.
• Label everything with the date.

Future me is always thankful.

Why This Works

I used to think meal planning started with the grocery store.

Now I know it starts with opening the freezer.

Using what you already have before buying more means:

✔ Less food waste.
✔ Lower grocery bills.
✔ A more organized kitchen.
✔ Fewer “What’s for dinner?” moments.

It’s not about never buying in bulk.

It’s about buying with purpose.

Every month, we clean out first.

Then we stock up.

That one simple habit has saved us hundreds of dollars—and a whole lot of frustration.

Follow along @kim.kids.chaos as I share what this plan in action.