Produce

35. Buy fruits and vegetables in season when they're cheaper and taste fresher. When compared to the price per pound of meat, cheese, chocolate, etc., they're a nutritional bargain.

36. If you're preparing a commercial meal kit (such as Hamburger Helper or a frozen pasta dinner), toss in a few more vegetables. Chopped bell peppers or celery, and frozen broccoli or peas add color, flavor and nutrition to what is usually a lot of starch, sauce and salt. They can also stretch the meal into more servings.

37. Ready-prepped veggies cost more but may be worth it if you actually use those peeled carrots or sliced mushrooms. A huge percentage of fresh produce goes to waste sitting in refrigerators.

38. A pound bag of chopped iceberg lettuce salad costs more (about $2) than a head of iceberg lettuce (approximately $1 per pound) that you clean and chop yourself. But if bagged salad greens keep you from buying restaurant salads, there's still a savings.

39. If lettuce prices are up, vary your veggies. Consider cabbage, spinach, carrot or broccoli salads.

40. Grow your favorite herbs year-round in your kitchen window. It's convenient to be able to cut a few sprigs as needed, and packets of fresh herbs can cost $1.50-$2 in grocery stores.

41. If you're not up to planting a garden, add a few strawberry or tomato plants to your flower beds. You have to weed and water them anyway. Or add a fruit tree to your back yard.

42. Yellow onions are often 40 cents to 50 cents less per pound than red (purple) onions.

43. When your favorite fresh vegetables are offseason, look for canned and frozen versions. Do the math and figure out which offers the best price per serving.

44. Beans are an inexpensive protein. Add them to tacos, casseroles, salads, etc., so you can use less meat.

45. Dried beans, per cooked serving, are often less than half the price of canned beans. But they take a lot of time to cook. Soak a batch overnight in your slow cooker on low heat, then portion and freeze for later use.

46. Vegetables frozen in butter sauce usually cost more than plain frozen vegetables, and they have more fat and calories.