Cooking

I write down my entrees, sides, desserts, etc. on a separate 3 x 5 card. When it comes time to plan a meal based on what I have in my pantry and/or what's on sale, I can take an entree card, choose a side card, and choose a dessert card, too. That way I can mix and match my selections without having the same things over and over again. Then I put those meals on my menu planner (in my computer) and print it out.  I put that on the refrigerator so that my husband can see what I've got planned.

If you shop in smaller shops, bakeries or butcher stores you can be lucky 
and get extreme discounts shortly before closing time or if you buy the 
end-pieces of sausage or cheese.

I keep a plastic container in my freezer and after a meal if there is a small amount of veggies left I place them in the container. When I make a soup or stew I just dump the container contents in my pot and have a great variety of veggies.

When you make salad, store it in a glass bowl or 9 x 13 pan.  The cold glass keeps your salad crisp and lasts 3 times longer.  Cover tightly.