7 Essential Grocery Store Staples That Don’t Break the Bank

We don’t know about you, but we’re always looking for creative ways to save a buck or two at the grocery. Take a peak through our favorite budget-conscious buys to see if any would work well in your weekly grocery haul.

These budget-friendly, dependable, and versatile ingredients are our go-to buys to help reduce meal planning stress.

1. Canned Soup 

Canned soup is a great lower-cost pantry addition.

While store brands are often the cheapest, there are also several affordable brand options as well.

What’s more, their “light” and “reduced sodium” varieties are often the same price as their original soups.

In general, most soup cans contain two 1-cup servings. While you may be satisfied with a serving, I like to bulk up my canned soups with additional ingredients like low-sodium broth, frozen vegetables, beans, rice or potatoes, or leftover chicken.

2. Canned Beans 

I love the convenience of canned beans, as well as their shelf life. 

Canned beans are a versatile ingredient, as they can be used in a multitude of different recipes, from tacos, wraps, breakfast burritos, soups/chili, and sautéed beans to go over rice and even pasta dishes!

I’ll often use canned beans to make homemade hummus — trust me, it’s so much cheaper than buying pre-made hummus!

To make bean hummus, simply place 1/2 can of drained beans, 1/2 tablespoon of olive oil, 1 teaspoon of minced garlic, and a pinch of salt and pepper in a food processor or blender. Pulse until the mixture is nice and smooth.

3. Canned Tomato Paste 

Tomato paste is a concentrated tomato product that’s made by cooking tomatoes for a long time, and removing the skins and seeds.

I try to always have tomato paste on hand as it can be used to make a variety of dishes, including:

• Pasta sauce
• Chili
• Curries
• Bean and vegetable soups
• Southern dirty rice
• Sauces for meats and poultry
• Homemade veggie burgers

If making a recipe that uses less than 6 ounces, I recommend buying tomato paste that comes in a tube, as it can be resealed and stored in the fridge.

However, if you can’t find tomato paste in a tube, the leftover paste can be stored in an airtight container in the fridge for up to 3 days or in the freezer for up to 6 months.

How to caramelize tomato paste:

Regardless of how you use it, I recommend caramelizing your tomato paste before adding it to your recipes.

Here’s how:

In a sauté pan on medium heat, I heat olive oil. Once the oil is hot, add your tomato paste. Cook for 30 seconds to 2 minutes, stirring frequently, until the paste turns a deep brick-red color.

Use the paste immediately, or allow it to cool to room temperature before storing it in the fridge or freezer.

TOMATO PASTE PIZZA SAUCE

One of my favorite uses for tomato paste is making homemade pizza sauce. Not only is it easy to make, but it’s cheaper than buying store-bought sauce.

Here’s what you’ll need

• 1 (6 ounce) can tomato paste (option to caramelize it first)
• 1 ½ cups water
• ⅓ cup extra virgin olive oil or any cooking oil you have on hand
• 2 cloves garlic, minced
• ½ tablespoon dried oregano
• ½ tablespoon dried basil
• Ground pepper and salt to taste

1. In a mixing bowl, whisk together the tomato paste, water, and olive oil. Next, stir in the garlic, salt, pepper, oregano, and basil.
2. Once well combined, transfer the sauce to a jar or sealable container and refrigerate for at least 3 hours. This will help deepen the flavor of your sauce.
3. After 3 hours, use the sauce to make homemade pizzas, or continue storing it for up to 3-4 days in the fridge. You can also freeze it for up to 4 months.

This recipe makes 8 servings. Each serving provides 105 calories, 10g of total fat, and 5g of carbohydrates.

4. Whole Garlic 

I love using whole garlic!

Raw garlic adds a savory yet spicy flavor to dishes. While cooked garlic has a more mellow flavor profile.

Garlic is an inexpensive way to add a serious punch of flavor to a variety of dishes.

For example, it can be added to:

• salad dressings
• vinaigrettes
• marinades
• sauces
• roasted or steamed vegetables
• meat and seafood dishes
• soups and stews
• boiled or fried rice
• egg scrambles
• bean dishes
• pasta dishes

It can even be added to toast!

Fresh garlic can be stored in a cool, dry spot in your kitchen for about 4-6 months.

5. Canned Tuna 

Canned tuna is a great protein source to keep in the pantry as it has a long shelf-life. As a result, it’s a great option to buy in bulk.

To keep the mercury content low, opt for canned tuna made from light or skipjack tuna, as they have the least amount of mercury.

One serving of tuna is about 3 ounces, and one can is enough to provide two servings of quality protein.

So how do you eat it? Here are some easy ideas:

• Make a tuna sandwich or wrap it with whole-grain bread, lettuce, and tomato.
• Add it to casseroles, cooked pasta dishes, or cold pasta salads.
• Form it into patties as an alternative to burgers or fish cakes.
• Use it as a topping for salads or a filling for tacos and lettuce wraps.

6. Frozen Fruit 

Buying fresh fruit is great… until it spoils before you have time to finish eating it all.

Plus, fresh fruit tends to be more expensive when it isn’t in season.

Frozen fruit is a great alternative as it’s just as nutritious yet lasts far longer and can be cheaper, depending on the time of year.

Smoothies are a great way to enjoy frozen fruit, but it’s not the only option.

I like to heat frozen fruit over the stove or in the microwave, creating a hot fruit topping for oatmeal, pancakes, yogurt, and waffles.

You can also add frozen fruit to a jar of overnight oats as it’ll thaw in the fridge.

7. Carrots

Carrots are a nutritious, inexpensive vegetable to keep on hand.

If your store sells carrots in bulk (not pre-packaged), you can likely get them for even less.

I like carrots as there are so many different ways to use them: roasted, steamed, sautéed, spiralized, boiled, pureed, glazed, grilled, or raw.

Carrots can be kept in the refrigerator for 2-3 weeks or up to 10-12 months in the freezer. If freezing, I recommend peeling and slicing or chopping them before storing them to make them easier to use.

Honey Garlic Roasted Carrots

My favorite way to enjoy carrots is roasted with honey and garlic.

Here’s what you’ll need:

• 2 pounds carrots cut into 2 to 3-inch pieces (I prefer diagonally cut)
• 4 tablespoons butter spread (I like I Can’t Believe It’s Not Butter)
• 4 garlic cloves, minced
• 1 tablespoon honey
• salt and pepper to taste

Directions:

1. Preheat your oven to 425F. Coat a baking sheet with non-stick cooking spray or cover it with parchment paper. Set aside.
2. In a large skillet, melt the butter over medium heat. Once melted, add the garlic and saute for 2-3 minutes or until lightly browned and fragrant.
3. Remove the skillet from the heat and then stir in the honey.
4. Add the sliced carrots into the skillet and toss to coat the carrots with the sauce. Season with salt and pepper to taste.
5. Spread carrots on the prepared baking sheet and bake for 25 minutes or until the carrots are tender. Remove from the oven and enjoy immediately.

This recipe makes 6 servings. Each serving provides 125 calories, 6g of fat, 17g of carbohydrates, 4.2g of fiber, 9.8g of sugar, and 1.4g of protein.

The Bottom Line

Having a handful of inexpensive, versatile foods permanently on our grocery list can help us stay on track with our budget while not becoming bored with our choices.

What staples do you have on your grocery list? Share with us in the comments below!