Jenn Lueke Urges Shoppers to Plan Meals to Cut Grocery Costs

Americans can reduce grocery bills and ease the pressure of preparing daily meals by planning their menus before shopping, according to Boston-based cookbook author Jenn Lueke. The author of "Don't Think About Dinner" told Fox News Digital that preparing a weekly grocery list and choosing meals in advance can help households manage food costs and make better use of ingredients they already have.

Lueke identified a lack of preparation as a major source of unnecessary spending. She also warned that trying to create a different, elaborate dinner every night can make meal planning more expensive than necessary.

"The No. 1 biggest mistake is just not taking the time to plan ahead," said Lueke, author of "Don't Think About Dinner."

Rather than constantly searching for new recipes, Lueke encourages home cooks to reuse familiar dishes and adjust them according to available ingredients. Social media can provide inspiration, but shoppers can also rely on recipes they already know and modify them with food stored in their pantries or freezers.

"You really can repeat meals," said Lueke.

Lueke explained that a basic recipe can accommodate seasonal produce and different ingredients without requiring an entirely new meal plan. Her cookbook includes a one-pot chicken thighs and rice dish that can be adapted with alternative proteins or vegetables available at different times of the year.

For example, squash can be added during the fall, while asparagus and peas offer options in the spring. Bowl-style meals and vegetable frittatas also provide flexible ways to use ingredients approaching their expiration dates, according to Lueke.

Keeping staple foods available at home can further reduce the need for frequent shopping trips. Lueke recommends canned beans, rice, pasta, and quinoa, which shoppers can purchase in bulk or when prices are reduced. Frozen proteins can also help households prepare meals without repeatedly visiting grocery stores.

For shoppers working with a grocery budget of $50 to $75 per trip, Lueke recommends building meals around affordable, filling vegetables and economical protein sources. Carrots, onions, potatoes, and sweet potatoes can stretch meals, while chicken thighs, tofu, and chickpeas offer different protein options.

She also advises using individual ingredients across multiple dishes instead of allowing leftovers to go unused. If a recipe requires only part of a can of artichokes, for instance, the remaining portion can be incorporated into another meal.

Spice blends and homemade sauces provide additional ways to vary the flavor of the same protein, allowing shoppers to prepare different dishes without purchasing entirely new sets of ingredients.

"The biggest thing is having that plan, but also using one ingredient in more than one way, if you can," said Lueke.