81. Use and rotate your food storage. If you aren't using it, it is basically a waste of space and money. Rule of thumb: Store what you use and use what you store.

In the kitchen

82. Use smaller plates. Studies show that when people are served on larger plates, they take larger servings, whether they're really hungry or not.

83. One night a week have leftover night. Pull out all the leftovers from other meals — the half-cup of spaghetti sauce, the slices of ham or stray chicken breast, the chunk of cheese, the corn or peas. Bake some potatoes and let everyone pick the leftovers for toppings.

84. Pack a lunch for the next day from dinner leftovers instead of eating out.

85. Use meals to stretch your entertainment dollars. Go on a picnic in a park or get out the Dutch oven pots, have a hot dog roast or go fishing and then cook your catch.

86. When serving buffet-style, put the low-cost items, such as salad or rolls, at the beginning of the line and the most expensive item — meat — near the end.

87. Have meatless Monday meals.

88. Homemade soups are a good way to use leftover meat and vegetables. Their liquid content also makes them more satisfying.

89. Pasta or rice can also stretch small amounts of food into a meal. Throw in chopped pepper, ribbons of spinach or basil, chopped tomatoes or chicken or ham.

90. Instead of serving fruit punch or juice at meals, use a pitcher of ice water with a few lemon or lime slices floating on top.

91. Use small appliances, such as the microwave, slow-cooker and electric frying pan; they use less energy than a stovetop.

92. Use the dishwasher only when completely full. Washing dishes by hand can cost more than one load in the dishwasher. Let the dishes air-dry rather than using the "dry" cycle.

93. Don't open the oven door to preview baking food. Each time you open it, the temperature drops by 25-50 degrees. It takes longer to cook your food and adds to your energy bill.

Dining out

94. Use your gift certificates soon after getting them. Many have expiration dates.