I can’t believe how expensive food is and it inspires me to try to spend $100 a week on groceries. But how can I do this without wasting food and making sure all the food is used up? I have a goal to empty the fridge every week so nothing goes to waste.
By doing this, I can wipe out the fridge right before getting groceries, and keep a nice flow in my fridge so nothing is forgotten.
DESIGNATED SPOTS IN FRIDGE
On the top shelf, it is easy to keep the dairy products, drinks and homemade treats. I also have a half gallon Mason Jar of homemade chicken stock on the same shelf to use in recipes throughout the week.
The middle shelf is where I keep freshly prepped fruit in a large bowl for my family to enjoy all week. I also have eggs on this shelf too, usually under the drawer where my butter is.
I have a 9-inch by 13-inch glass pan on the bottom shelf. I place raw meat in that to thaw. Also, I have glass containers on the shelf and use them for leftovers or lunches for my husband.
In the crisp drawers, I keep produce. It is easy to forget these items, I definitely have. And before I knew it, I had moldy peppers, cucumbers, and apples.
CLEAN OUT THE FRIDGE
Before every grocery store run, clean out the fridge. Throw away any food past the expiration date and wipe down all the shelves and drawers. Wow, that sounds like a lot every week. But by having designated areas in the fridge, this is doable.
STOCK AND USE
- Milk, dairy, and eggs are easy to use in the week. My family goes through milk like crazy.
- Use the eggs for a healthy breakfast. Or use them to make delicious treats for you and your family to enjoy.
- Make a batch of homemade chicken stock and store it in a half gallon mason jar. This comes in handy for dinner recipes, soups, or to use in rice.
- Have apples in a bowl. If they are in eye sight, they won’t be forgotten.
- Eat out of the leftover container for lunches and use the meat that’s thawing for dinner.
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