Category Archives: saving on food

frugal living, saving on food, Uncategorized

Inflation, Shrinkflation, And Trump’s Tariff Taxes. Why? And Options To Survive These Difficult Times.

 My wife came home from Costco.  Lately, when I go to Costco I wind up spending $300-$400. “What was the bill?” I asked  “I only spent $100,” she said. “Awesome!” I replied.  However it turns out that it was $100 for only 5 items.

I’m finding that I feel anxious when thinking about buying food, and I have noticed that I’m not only changing how we currently eat, but I’m also contemplating how I can further adapt our eating habits.

I have long given up regular trips to restaurants, and I have dramatically cut back on what I order when I go through a drive-through.  Cuts of beef, from a steak to a pot roast, have become luxury items for special celebrations.  Now, even ground beef is starting to feel out of reach. I just came back from the grocery store.  I passed on ground beef and bought ground turkey instead.

My friend sent me this photo from Costco. imported beef at almost $350!

Inflation accelerated during the COVID-19 pandemic.  We were informed that prices would need to increase due to supply chain issues and factory slowdowns resulting from worker illnesses.  However, that is only part of the story.  A 2023 report from the Fed noted that overall corporate profits were 11.3% in 2020, 19.2% in 2021, and 15.1% in 2022.  In other words, corporations generated significantly more profit during the COVID-19 pandemic.  They passed on any extra costs to the consumer and also saw an opportunity to add a “little more,” as consumers were conditioned to expect higher prices. 

Corporations realize that if they create the right narrative or gradually increase prices, the populace will accept higher prices to a certain extent. A fundamental principle of economics is that when prices become too high, people stop buying. When this happens, a company will likely lower the cost of the item to encourage buying. When consumers are comfortable with the new, lower but still elevated price, the company will resume the increase. In this push/pull system, the overall price of the items continues to increase over time.

A few years back, I would buy a dozen eggs at Walmart for eighty-eight cents.  They were an economical source of protein. Then the prices began to rise steadily.  At one point, a dozen eggs were selling for almost $7.  They were no longer a bargain, and I, along with others, curtailed my egg purchases. I went so far as to use an egg substitute when baking. When prices dropped to $4, I thought happy times had returned, yet I was still paying over four and a half times more than my original price.  That is a 450% increase in a basic commodity.  

We were told that eggs were more expensive due to the bird flu. Was that true?  No, it wasn’t.  The largest corporation in the egg business is Cal-Maine. They control 25% of the market pie.  Their profits have soared during the bird flu, and guess what, their egg production was only slightly impacted.  The bird flu was used as an excuse to raise prices. Did you notice that there was a shortage of eggs, but not a shortage of chicken?  If bird flu were so damaging, we would have seen a shortage of chicken, too. I’m not saying that bird flu wasn’t real.  However, I am saying that it was used, just like COVID, to raise prices well beyond where they needed to go. 

Have you noticed that Hershey bars are more expensive?  This is due to the increased prices of ingredients such as cocoa and sugar, correct?  During a corporate call to shareholders, the CEO of Hershey informed stockholders that the increased prices not only covered inflation but also significantly increased profits.  That is the same story as the eggs. Take a real situation and use it to create a plausible narrative that encourages consumers to spend more money.

Add tricks like shrinkflation and skimpflation, and the consumer gets even less for their cash.

Food companies can use these tactics because we no longer have a competitive market.  A relatively small number of companies control our food supply.  They no longer have to compete by offering value.  Instead, when one company raises its prices, the others tend to follow. 

My newish refrigerator has a water filter that has to be changed every 6 months.  The filter is specific to the brand, and I’m unaware of 3rd party options.  That filter contains activated charcoal to improve the water’s taste and possibly also includes a sediment filter. These filters should not be costly to manufacture, and objectively have not improved the quality of my city water.  How much is this proprietary filter?  Forty-nine dollars!  That is $100 a year that I have to spend on something that I don’t need or want.

My buying habits are changing.  I no longer want the fanciest fridge; A future one will be as basic as I can get. I want my 2014 car to last as long as possible. For me, there is no excitement in buying a new car for $60,000 to $80,000. Especially, since many new cars are plagued by factory recalls. By the way, some cars now require a monthly subscription to keep certain functions.  You buy a brand new car, but you have to pay more money just to use its features.

Add to this corporate greed the new Trump tariff taxes that have been imposed on us.  Please listen,  tariffs are a tax imposed on consumers. In this case, they are no different than a state sales tax that you pay, except that this sales tax goes to the federal government. Tariffs are a means of increasing federal revenue through taxation of citizens. This is not my fantasy or opinion; this is a fact.

Let’s say I buy a pound of coffee for $10.  In my area, a 1.75% state sales tax is applied to grocery purchases, so the total cost of a pound of coffee is $10.18.  However, there is now a 50% tariff tax on products from Brazil, which is a major coffee producer.  That increase will be passed on to the consumer, as corporations must generate profits for their shareholders.  Now, my coffee will cost me $10 plus a 51.75% tax, or $15.18. Don’t believe me?  Take a look at the increase in coffee prices at your local store.  Guess what?  The costs are likely to increase even further.   Naturally, some companies will try to add a few bucks past that amount to make “a little extra.” 

My primary concerns center on the items I use and consume on a daily basis, including food and other products.  I’m changing my habits here too.

In 1999, I was treating several prominent scientists, as I live in a technology and research corridor.  They warned me about the potential catastrophe that could happen as we entered the year 2000.  Honestly, it spooked me, and, being a planner, I overreacted.  I bought everything from long-term storage foods to diapers (my kids were young at the time). The 2000 collapse never occurred, and my wife was not very happy with my purchasing decisions, many of which had to be discarded in the end. Lesson learned.  However, I’m still a preparer, and I do think it is rational to make behavioral changes now and to do some limited stockpiling.  The latter won’t eliminate inflationary problems, but they may soften the blow a bit, at least for a while. 

Sadly, some cash on hand is needed to do many of these things, and cash has become increasingly scarce for some as prices have gone up.  However, if you select and implement some of these options, you may see benefits in the suggestions.

Major appliances

Virtually all major appliances source their parts from international manufacturers.  This is true for companies that build appliances in the US. After all, we have had a global economy for the last 70 years. If you believe an appliance is nearing the end of its life, this may be the ideal time to purchase while old stock is still available. Additionally,  check the reliability of a particular brand. New appliances don’t last as long as older models, but some are better than others. 

Clothing

I’m fortunate to be retired, as my wardrobe is not only casual but also repetitive.  If it is clean, I wear it.  However, if you need clothing, you may want to explore options from sales to resale.  I believe in a capsule wardrobe where a few pieces can be utilized in multiple ways. Use what you have, buy only what you need (not want).  Opt for quality over designer brands or fast fashion. Basic colors and classic styles are the best approach.  The goal is to look neat, but to NOT have people remember what you wore a week earlier. Basic, neat clothes will do just that.

Energy

All energy costs are high, and many are going up.  Practice reducing your energy needs.  Turn up the AC temperature and turn down the furnace temperature.  Use LED lights and turn them off when you are not in a room.  Plan errands so you can accomplish several in one trip instead of multiple trips.  Consider unplugging devices, like a rarely used TV, as many of them consume almost as much power when they are “off” as when they are “on.”  Cook using energy-efficient appliances like a slow cooker, Instant Pot, or toaster oven, as they are more energy-efficient than a traditional stove. If you use your oven try to make multiple dishes in it at the same time.  

Small appliances can not only save you energy costs, they tenderize tough meats and make your cooking tasks easier.

Batteries

Batteries are expensive, and almost all of them are made overseas, so they will become even more costly.  Consider buying items that can be recharged.  Also consider purchasing rechargeable batteries.  Most of my flashlights are USB rechargeable, and I also have AA and AAA batteries that I can recharge hundreds of times before they need to be replaced.  Batteries will increase in price due to the Trump tariff taxes. 

Food and Consumables

I suggest buying extras if you can afford to do so.  A little extra here and there will temporarily save you money in the long run.

Cleaning solutions.

When COVID-19 hit, I found it very difficult to find many typical soaps and cleaning products, so I started concocting my own.  I fill a 32-oz spray bottle with warm water and add a scant teaspoon of dishwashing soap or one ounce of all-purpose cleaner (such as Lysol or Mr. Clean) for an effective and gentle surface cleaner.  I use a squirt of dish detergent to clean my toilets, and cheap powdered Comet to clean my sinks. 

American-made cleaning solutions are often made from chemicals purchased abroad, so their prices are likely to increase.  P&G is already implementing price changes that are likely to continue to rise.  You may want to have extras of all cleaning products that you use, from dish soap to dishwasher and laundry detergent. We usually use dishwasher pods, but I bought a few boxes of dishwasher powder as it is relatively inexpensive and can be stretched if necessary. Additionally, I purchased extra laundry detergent. If you live a sedentary, dirt-free life like me, you may not need the most expensive laundry detergent.  You can get by with a cheap detergent and a spray bottle of stain remover for those occasional spills and splashes. 

During the COVID-19 pandemic, I couldn’t even find liquid hand soap, so I made do by using a foaming dispenser.  Fill the foam dispenser with 20% liquid hand soap and 80% water to save money. You will get foam soap that works great and doesn’t drip all over your sink.

Paper Products

I love my paper products, but I’m making a conscious effort to reduce their use.  A significant portion of paper pulp originates from Canada, and the Trump tariff taxes are particularly high on Canadian products.  A few months back, I purchased extra dish towels, which I’m trying to use instead of paper towels. Old rags are also helpful.  If you have old T-shirts, cut them up and give them a new cleaning life. I still use paper towels when the situation calls for it, but I use them more sparingly.  I’m also reducing the number of paper plates that I use. 

During the COVID-19 pandemic, I struggled to find toilet paper, so I installed a bidet.  The fancy ones are pricey, but you can buy a basic one for under $50. This may sound crazy, but you can be much “cleaner” just using a bidet.  Naturally, we still have TP, but we are using less of it. A bidet was something that I never thought about, and now that I have one, I can’t imagine not having one. They are that good.

Plastic Products

We appreciate the convenience of Ziploc-type bags and use them for everything from lunches to storing leftovers; however, we are trying to use them less frequently.  They will be going up in price as their raw materials increase in cost.  There are specific Rubbermaid-like containers for sandwiches, food storage, and just about everything else. If you are especially frugal, you will find that many lunchmeat packages can be reused as a sandwich container.  Pro tip: Wash all containers by hand to prevent dishwasher lid shrinkage.

Food Products

All foods are increasing in price, but those strongly impacted by the Trump tariff taxes will be hit the hardest. It may be a good idea to stockpile non-perishable foods. I’m buying a few extras of the following types of foods:

-Beans, rice, lentils, etc. 

All of these items have very long shelf lives if stored in a cool, dry place.  We are trying to incorporate more of these products into our regular diet.

-Canned goods

We have switched to house brands and are purchasing more of the products we regularly use, such as canned tomatoes.  Canned vegetables can be good bargains, but, like everything else, their price will increase over time. Canned food doesn’t require refrigeration, and stores best in a cool, dry place.  Many canned foods, including meats, will stay usable for years in a sealed/undamaged can.

-Sugar

Today I bought a spare 4-pound bag of sugar, as we do a lot of baking from scratch. Sugar prices are on the rise and are expected to continue increasing. Sugar can last indefinitely if stored in a cool, dry place.

-Basic ingredients

I’m also buying extras of spices that I commonly use, as their prices are expected to increase. The same can be said of everyday items, such as cooking oil and olive oil. Since we cook a lot from scratch, I bought an extra tub of baking powder and cornstarch to have on hand.

Walmart, Aldi, and dollar stores often sell spices significantly lower than a typical grocery store. If you use a spice often you can buy it in larger quantities at warehouse clubs, like Costco.

-Meats

The price of beef is outrageous, so I’m finding that we are not only having meatless and low-meat meals, but we are also shifting our meat preferences away from beef, including hamburger. I’m just back from the grocery store, where I bought ground turkey, which was on sale instead of hamburger. I’m also experimenting with TVP, or textured vegetable protein, as a nutritious, high-protein additive to stretch meat.

Here I’m using soy chunks (TVP) instead of beef. The final product was pretty good!

-Do Price Checks

It used to be that if you bought a larger size of something, the overall price was cheaper. That is no longer the case.  Check the price per ounce or price per item in the box to ensure that you are getting the best value. With that said, meat and other items can be substantially cheaper when purchased in family packs or larger bulk packages.

-Clip Coupons

I’m adding this as some people can save quite a bit with coupons.  However, I really hate using coupons.  Our standard grocery store offers values, coupons, digital coupons, sale prices, two-for-one deals, buy one and get 50% off the second item, and other promotions.  I feel like I need a PhD in groceries to choose the right option. More than once, I found out that I did the wrong thing at checkout and had to pay full price. I would rather shop at a store that consistently offers lower prices.

-Shop discount stores

Consider shopping at discount grocery stores, like Aldi.  These stores are smaller, making them easier to navigate. They have fewer options, so no decision fatigue, and their overall prices are lower.  In my area, prices are significantly lower than those at a standard grocery store.

I love my local Aldi.

-Cook from scratch

Cooking from scratch is easy, less expensive, and yields superior results.  I use appliances like a slow cooker and Instant Pot to make my cooking even simpler.  You can find simple recipes using a basic cookbook (like Betty Crocker) or online.  

I have a relative who exclusively uses convenience foods, including frozen dinners.  She spends hundreds of dollars every week on her food, which is her right.  However, I mostly buy from Aldi and purchase basic ingredients.  I often cook for five, and I spend less per week on groceries than she does for one. The more prepared a food is, the more expensive it is.

The more you cook from scratch, the easier it become. Also, the food tastes better!

-Cook and buy intentionally

I prepare balanced meals, but they often consist of combination foods, such as soups, stews, and casseroles.  These foods are meat stretchers.  I also try to make enough food without having a lot of waste.  I know that my son will eagerly eat leftovers for lunch, but only once or twice. If I’m making something like a pot of soup, I proportion it accordingly.  If I have extra food beyond what I can use as leftovers, I’ll freeze it for future use. 

-Substitute when needed

Some recipes require a lot of exotic spices or ingredients.  If the recipe is too elaborate, I’ll move on.  However, I have also learned the art of substitution. If I can approximate a spice blend that I’ll rarely use, I’ll mix my own. If a recipe calls for tomato paste and I only have a can of tomatoes, I’ll use that and adjust the liquid accordingly. If the recipe calls for buttermilk, I’ll add a little vinegar to milk and make my own. I do this often, and with a little trial and error, I usually produce a good product using reasonable substitutions.

-Consider “Meatless Monday”

Consider a meatless dinner once or twice a week.  The options are endless and delicious.

Meatless meals can be satisfying and delicious!

-Use up stuff.

Americans waste 30-40% of the food that they purchase. That is money that you throw away. Consider checking out your perishables and creating new meals based on them, rather than just following your taste. Be creative and repurpose leftovers.  Add leftover rice to a can of soup for lunch, or use last night’s leftover vegetables in today’s casserole. You get the idea. 

-Limit Options

Instead of having endless choices, limit what you use and eat. I rotate between a couple of basic breakfasts every day, and most of them don’t involve meat.  I eat a lot of peanut butter, often adding it to something like oatmeal, an apple, or toast for breakfast.  

Some families have a roster of 10-20 dinners that they rotate.  This makes grocery shopping and meal preparation simple and routine. 

I’m a peanut butter fan and will often have it on an apple, banana, toast, or mix it into some oatmeal for breakfast.

-Use prepared foods sparingly

I do use some prepared foods, but I’m careful about what I use, not only because of the cost but also because of the additives.  However, sometimes a can of condensed soup can make it easier for me when I’m throwing together a casserole, or I’ll use a cake mix for an impromptu dessert.  

-Give yourself a break

Long ago, we started to have carry-out pizza every Friday for dinner.  However, we have now switched to frozen pizza, and we buy our pizzas on sale.  Is it the healthiest food? No, of course not.  But it serves its purpose as an easy meal after a long week. Sometimes life is about compromises.

-Learn to bake

A lot of baking is elementary, and nothing tastes better than homemade baked goods.  We do scratch baking, but also use mixes, which are inexpensive and yield a good result.  This Sunday, I’m going to make lentil soup, and I’ll also make a homemade loaf of bread.  I have an old breadmaker, and all I have to do is add some ingredients and press a button. You can often find used breadmakers at second-hand stores for next to nothing.  Just make sure it has its baking pan and dough paddle, and that it powers up. Real, delicious warm bread for less than the cost of the store-bought stuff. Perfect to go with some soup.

Baking is fun and easy. Here I made some muffins from scratch, but I used a cake mix for an Angle Food Cake.

-Consider a freezer

OK, this may sound crazy, but a freezer can save you money.  They are not very expensive, and you can often find used ones at very low prices. The chest style ones are the least convenient but the cheapest to buy and operate.  A freezer uses very little electricity per year. I have had a 12-cubic-foot, non-defrosting freezer for at least 25 years.  It is great to have when I find a good sale or buy in bulk. I am certain that my freezer has saved me a significant amount of money over its 25-year lifespan. 

My little freezer has saved me a lot of money over the years. Freezers use very little electricity.

-Consider a vacuum sealer

You’ve seen me say this in post after post. No, I don’t have stock in a vacuum sealer company!

You can buy an off-brand for under $50, and bags/rolls can be purchased cheaply if you buy generic in bulk.  I have used a vacuum sealer since the early 1990s and a chamber-type vacuum sealer since 2022.  Vacuum sealing meats will keep them free from freezer burn, and meats can last for years in a freezer. I vacuum seal a lot of other stuff too, but that’s for another post. 

Chamber sealers are more expensive, but they use dirt cheap bags and handle liquids well.  As a vacuum sealer enthusiast, I purchased one.  However, if you are getting started, consider buying a traditional external vacuum sealer (similar to a FoodSaver) on Amazon for $50-$100, as well as some bags or rolls.  Using a vacuum sealer can save you money over time.

I use a chamber vacuum sealer, but they may be too much for a beginner. Consider a traditional external vacuum sealer.

I am not saying you have to do everything on this list; I’m just trying to motivate you to think about ways to stretch your dollar in these challenging times of inflation and enormous taxes. Use your critical thinking to generate your ideas.  Ponder, “Do I need to buy this?  How can I use something that I already have? And so on. We are in this together!

Peace

Mike

saving on food, Uncategorized

Secrets To Saving Money By Packing Your Lunch

I created my first YouTube video series in 2008 due to the Great Recession. One of the populations that I was treating was newly divorced men who were suffering financially during that time.  As we talked, it became clear that many were spending money on eating out because they didn’t have the basic skills to make food.  

Cooking may seem simple if you have been doing it for years, but it is more complicated than you think. You must know what to buy, when, and how much to cook, plan what to make, and have the gear to make it.

Younger divorced men often prioritized spending on a new wardrobe or a big TV rather than a good set of pots and pans. As a psychotherapist, my goal was to improve the quality of my patients’ lives, including enhancing their practical life skills. Cooking for themselves would allow them additional independence and financial security, which equals better mental health. 

I would focus on a simple first step, like packing a lunch instead of eating out, and I was surprised how difficult this was for some.  Many thought their only option was to slap together a boring sandwich; for others, even that seemed too complicated. That is why my first YouTube series in 2008 was on ways to pack a lunch.  It was my first attempt at making YouTube videos, and is best forgotten.

We are currently experiencing runaway inflation. This is annoying for those with a cash reserve but devastating for individuals and families who are struggling financially. In my last post, I wrote about ways to save money on food. This post is all about ways to save money by packing a lunch.

As a working adult, I almost always packed my lunch. It was a financial must in graduate school and during my medical training. As an established physician, I could afford to “go out,” but I still chose to pack my meals for several reasons. The main one was that I would do paperwork and return phone calls during my lunch break. Other doctors would finish seeing patients at 8 p.m. and then stay an hour later to return calls and tidy up their paperwork. I wanted to go home to my family as soon as possible. 

There have been times when I would buy my lunch.  In the past, I worked for the VA system several days a week.  They had a heavily subsidized cafeteria, and I sometimes bought lunch so I could socialize with the other doctors. How good were those lunches?  You get what you pay for, and their lunches were cheap. 

My kids have picked up on some of my habits and packed their food from home.  Most of them are now living away and have continued that habit, which saves them time and money. My wife takes a slightly different approach and has a mini-fridge and microwave at her workplace.  She often eats shelf-stable foods at work that she can easily prepare. She is particularly fond of dehydrated soups in a cup and buys them by the gross when they are on sale.

One of my wife’s favorite work-time lunches is dehydrated soup in a cup. She buys them in quantity when they are on sale.

The rationale for packing a lunch is clear: It saves money and can be healthier. A 2015 Visa credit card company survey noted that the average person could save $1,170/year by packing a lunch. A 2023 analysis on makingsenseofcents.com cited a $100 saving per month. However, you can save much more.

Let’s look at two extremes.  In 2025, spending over $20 (lunch and tip) at a typical restaurant would not be uncommon.  I recently took my daughter out to lunch at a pick-up place. A sandwich plus chips and a drink was close to $20!  I ordered at the counter, had to pick up my food, and had to bus my table, so I did not give them the “suggested” 25% tip. Naturally, that would have increased the cost further.  These prices may seem high where you live, but they are commonplace in Chicagoland.

In med school, I was desperately poor and brought a cheap lunch 95% of the time; I packed a generic sandwich and perhaps some house-brand cookies, chips, or an apple. I often drank water but sometimes brought one of those horrible sugary drink pouches (Capri Sun). Coffee was usually available for free in the hospital. Let’s look at one of my typical med school lunches using 2025 prices (prices from Walmart.com as of March 2025).  

PBJ sandwich (Google search/https://lenpenzo.com from 2024) $0.46

One serving of rebagged Walmart sandwich cookies $0.13

Gala Apple (⅓ pound) $0.40

Coffee $0.00

Total $0.99

If you are spending $15/day buying your lunch, 5 days a week, 48 weeks/year $3,600.00

If you are packing the above super cheap lunch/year. $238.00

Savings/year $3362.00

It seems that everyone carries a water bottle. They come in a vast variety of shapes, types, and sizes. Why buy a bottle of water when you can bring it for free?
You can buy snack packs of cookies, chips, and popcorn for around 50-60 cents a bag or rebag a larger package. Here, I have a cup of home-popped popcorn with one cup costing only a few pennies.

Of course, you may pack a more deluxe lunch or only eat off of the $5 McDonald’s menu every day, but either way, you will save money by packing your lunch.

I had a patient who was constantly strapped for money. She and her husband worked in lower-level retail jobs and ate all their meals at McDonald’s (or similar joints).  I finally convinced her to cook at home and pack her lunch.  This was a difficult sell because she thought she could never eat as cheaply as a McDonald’s combo meal.  However, she went from never having enough money to saving money. 

When I first met my friend, Tom, he always went out to eat. He owns a residential construction business and is often in different locations with interesting food options. It would not be uncommon for him to buy coffee and a breakfast treat at Starbucks, a nice lunch at a local pick-up joint, and make a trip to get coffee during the workday.  However, with today’s economy, he now brings a thermos of coffee and lunch from home and is eating better and healthier.   

Thermos-style coffee flasks come in a variety of styles. Here is the one that I use.

If you decide to bring your lunch, it’s wise to invest in some inexpensive accessories. Here are a few items to consider.

I usually packed my lunch in a soft-sided 6-pack cooler. It kept my food cold enough that I didn’t need an ice pack. However, there are now a variety of inexpensive soft-sided insulated bags specifically designed for lunch. You can find them everywhere, from big box stores to Amazon.  Choose one with a sound closure system, i.e., a sturdy zipper. My bags would last me years.  If they got grungy, I hit them with a bit of soap and water.

There are now a massive variety of insulated lunch bags available.

Regarding food containers, when I was in med school, I used the least expensive fold-top sandwich bags for items like a sandwich or some rebagged chips. However, zip-close bags are inexpensive and recommended over fold-over ones. I just searched Amazon, and they can be had for as little as $0.02/bag. A better option is to use reusable containers.  Granted, you must use them for a long time to “break even,” as sandwich bags are so inexpensive, but they are likely the better ecological choice.  Several of my kids prefer to use Rubbermaid-style containers designed for sandwiches.  Naturally, there are now many reusable containers for just about any food need.  My son often takes frozen chicken nuggets in a pristine Tupperware container purchased at a second-hand shop.  He heats the nuggets at school for a quick no-prep lunch. 

Zip-close sandwich bags can be had for as little as two-cents per bag.
My kids liked reusable containers for their sandwiches.

I was also poor as a medical resident, but my lunches were often better than those of my cohorts, who bought their lunch daily.  With minimal funds, I planned out my meals carefully and would cook enough food for two meals.  I purchased a Rubbermaid lunch meat container that was about an inch deep and the width of two slices of lunch meat.  When my dinner was ready, I put half of it in the Rubbermaid container for lunch the next day.  While my friends ate cafeteria sandwiches, I had real meals (traditional dinners, stir-fries, casseroles, etc.). This was an extremely economical way to eat, as I never threw out leftovers. By the way, do you know that Americans throw out about 40% of the food that they buy?  That is throwing away money.

My daughter recently moved to her own place and called to tell me she was “channeling” me.  She made a small meatloaf and sides.  She ate ⅓ of that meal and immediately packed the remaining 2/3rds into individual containers.  She loved the idea of coming home the next two nights to a delicious homemade dinner that only required a reheat. She packs her lunch and doesn’t get tired of the standard sandwich or bagel fare, so her lunch prep is also simple. 

I read an article about a woman living in a tiny NYC studio apartment. She only ate organic but still had a very frugal grocery bill.  She did not have a kitchen and did meal prep on the weekend using a hotplate, a coffee pot,  and a small rice cooker. She had no kitchen sink, so she washed her dishes in her shower.  She made two to three main courses for the week and divided them into individual meal containers.  She also made enough morning coffee for the week and refrigerated it to reheat in the morning. Yes, her plan was extreme, but it worked for her.  All she needed was some problem-solving abilities and a little creativity. 

I worked two days a week in a town almost 100 miles from home so I would spend the night in a hotel.  The city was rough, and the dining options were limited. Also, I worked the first day until 10 PM, so I wanted to get to my hotel room and chill.  I packed in lunch, dinner, and breakfast for the following day.  My lunch was typically leftovers from home, and my dinner could be various things, from leftovers to a sandwich to a meal that I prepared in my hotel room.  Breakfast was often oatmeal with nuts and dried fruit. 

I built a “kitchen in a bag” that included a 7” mini electric frying pan. The hotel room had a microwave and a coffee maker, so I could make just about anything I wanted to eat. 

My traveling kitchen included a tiny 7″ electric skillet that was surprisingly versatile.

My niece likes to meal-pack salads. She will make five salads without any dressing. She keeps a bottle of dressing at her workplace, but repacking an individual salad dressing portion is easy if you don’t have access to a fridge. As a medical resident, I had a couple of 1-ounce Rubbermaid containers that I would carry. I hated cleaning them, so I devised a solution. I would seal a portion of salad dressing in a Ziploc sandwich bag.  At lunchtime, I push the dressing to one corner of the bag and twist the top like a pastry bag.  I then snipped off the corner to pour the dressing on my salad. This method works for soft food items, including butter, peanut butter, and cream cheese.  It is very easy to do, and there is no greasy mess to clean up. 

You can now buy various small containers perfect for items like salad dressing. However, I think they are a pain to clean, so I use the “Ziploc” method.
Foods like salad dressing and peanut butter are easily transported using a Ziploc bag. I have always carried a pocket knife with me which is handy for so many things.
You simply push the bag’s contents to one corner and then twist the bag like a pastry bag. Snip off the corner to deliver the contents. Here, I’m adding some peanut butter to a cut-up apple.
There are a variety of containers that can be used for meal prep from plastic to glass.
You can also buy semi-disposable boxes for meal prep. However, even with care, they will need to be replaced much sooner than the non-disposable types.

There are many inexpensive items designed for eating on the go. I suggest keeping flatware with your lunch gear. I used a camping-style spork for years, but you can also buy a knife, spoon, and fork for very little at dollar stores. It is best not to use your home flatware, as it is easy to lose. 

I kept a titanium sport in my lunch bag.
You can buy nifty lunch flatware or go to the dollar store and buy a place setting for a couple of bucks.

If you work indoors, your company will have a microwave oven in its lunch room.  I always used Rubbermaid-style containers, but you can now get many glass ones with sealing lids. When I was working at that distant city site, the clinic had a microwave, but it was filthy and rusty inside.  I purchased a tiny 1-quart warming “Crockpot” with a stainless inner pot.  I would pile in leftovers the night before and then pop them into my mini warmer when I got to work.  By lunchtime, my meal was piping hot.  

Food containers now come in every shape and can be found in plastic, glass, and stainless steel styles.

My friend Tom rigged a small microwave and inverter in his tool trailer so he could quickly reheat his lunch.  Airline attendants and van dwellers love a little heating device called a HotLogic Mini to safely heat their food, and let’s not forget the humble wide-mouth thermos, which has kept lunches warm for millions over the decades.  

The HotLogic Mini is a food warmer popular with airline attendants and van dwellers. It comes in both an AC and 12-volt model. It often goes on sale.
The widemouth thermos has been around forever and allows those without a microwave to have hot food at the workplace.

I always carry a little pocket knife for many reasons, including lunch.  I can cut up an apple, open the tip of a Ziploc filled with salad dressing, or cut a chunk of bread.  

A little pocket knife is useful for many things.

I like to prewash my flatware and dishes after lunch when I don’t have a sink handy, I pack a couple of damp paper towels in a Ziploc. These are also useful for wiping my hands in a pinch. 

A few damp paper towels in a Ziploc back are handy for a quick pre-clean of used Tupperware or to wipe hands.

The trick when packing a lunch is to think outside of the box.

The traditional sandwich has its place, but my favorite lunch is last night’s leftovers. I also freeze individual portions of homemade soups and stews that can be pulled out of the freezer on days when the cupboard is bare and I don’t feel like running to the market. Additionally, I like to mix things up, sometimes buying shelf-stable ready meals for a few dollars that I can eat with a slice of bread. Remember, anything goes: oatmeal for lunch? Sure. Cheese and crackers? Why not? Can of soup? If you like.  Yesterday’s carry-out Chinese?  Of course.  Be creative, and you will never feel deprived or bored. 

If I had extra from a batch of soup or stew, I would seal it in a vacuum seal bag and freeze it. In a pinch, I could use this as a quick lunch.
On occasion, I would pack shelf-stable meals. These Hormel meals could be found for around a dollar and are now sold for under two dollars. I would pair them with some bread and butter for an easy pack.

If you are fearful of diving in, then do it slowly.  Brown bag Tuesdays?  Meal prep on Sunday for three workday lunches and go out the other two?  You are in charge of your mealtime destiny.  The longer you do it, the more natural it becomes. Good luck!

Peace,

Mike