In the Aisles
One 14-ounce can of broth works well when making soups for two. When you only need part of a can of broth for a recipe, freeze the rest of the can to add to sauces and soups at a later date or try using a low-sodium bouillon, such as Herb-Ox.
The 7- and 8-ounce cans of beets, chickpeas and regular and no-salt-added tomato sauce are just the right size and handy to have on hand for dinner.
Small drink boxes of 100% juice are convenient for making sauces and salad dressings, without a lot of extra juice left over.
Dried herb blends, such as herbes de Provence and Italian seasoning, cut down on the number of spice jars in your cupboard.
Utilize bulk bins, most often found in the natural-foods section of your supermarket or at natural-foods stores, to buy just the right amount of grains, nuts and dried fruits.
Substitute whole-wheat pita breads for a large ball of dough when making pizza. It's quicker, and you won't be tempted to eat more than your share. Leftover pitas freeze well too.
Fruits and vegetables individually quick-frozen (IQF) before being bagged allow you to take out exactly what you need to defrost, keeping the rest of the bag frozen.