From getting your whole family involved, to snack and meal ideas, to storage solutions, we’ve got you covered. Explore these tips and tricks to learn how you can do healthy your way. Eat Better Together is funded by SNAP-Ed, the nutrition education piece of the Supplemental Nutrition Assistance Program (SNAP).

PLANNING & SHOPPING

Making the Ultimate Grocery List

Taking the time to plan your weekly meals saves time and money.

Sit down with your family to set a budget and outline meals you plan to eat for the week.

Check your local grocery store website or app for sales, and work those items into your menu for the week.

Check your fridge, freezer, and pantries for ingredients you already have so you only buy the new items you need.

Skip the labels. Store brand products are often more affordable (and just as tasty) as premium brands.

Shop seasonal ingredients to maximize savings and freshness. Did you know produce is more expensive when it’s out of season? It’s true! Check out this Seasonal Produce Shopping Guide for more info.

Decide which items to buy in bulk. Some foods are cheaper when purchased in large quantities. Items with longer shelf lives (like beans or rice) and certain produce items that you can cut and freeze later (like mangos or carrots) are great options.

When shopping, try your best to buy only the items on your list.

STAR INGREDIENTS

Try the fruits and veggies that can do it all while helping your family eat healthier.

Apples

There are lots of ways to enjoy this year-round fruit. Make baked apple crisps in the oven, or cook them into some apple spice oatmeal.

Bananas

You can prepare bananas many different ways, which makes them an excellent choice for sneaking in those daily fruit servings. Try your hand at banana ice cream, banana pancakes, or even grilled bananas for a quick and sweet snack.

Carrots

Carrots make a great snack—especially when paired with a healthy dip like hummus. Their subtle sweetness, color, and crunch make them a wonderful choice for all kinds of recipes, like carrot pancakes or carrot, jicama, and orange salad.

Zucchini

This filling summer favorite is used in many dishes thanks to its mild taste. Cut zucchini into sticks to grill or bake them, add zucchini to an omelet with onion, or make baked zucchini boats.

Beets

Beets have the power to brighten up any meal. They’re great baked and make a yummy addition to salads.

KEEP YOUR COOKING CREATIVE WHILE MINIMIZING WASTE

COOKING FOR ONE

It’s time to spice up mealtime and get thrifty with shopping and leftovers

Explore New Flavors:

Try experimenting with new seasonings or sauces to spice up your favorite proteins and produce.

Divide and Conquer:

Split proteins like chicken into two portions and season differently. Try a rich and creamy chicken pasta one night and a spicy chicken curry the next.

Shop Only for What You Need:

Make your shopping list with quantities of items based on how many meals you’ll eat at home. Consider how often you eat out, if you’re grabbing frozen precooked meals, and if you’re planning for leftovers.

Track Expiration Dates:

You probably aren’t running through your ingredients and leftovers very quickly, so it’s easy for things to spoil. Label your tupperware with tape and the date you made the food, and keep a close eye on meat and produce dates.

Buy Loose Produce:

For ingredients that come in large quantities like potatoes and onions, it can help to buy them loose so you only get what you need. Farmers markets are a great option for this!

The Freezer Is Your Friend:

You can freeze perishables that come in large quantities—including rice and bread. A freezer is also great for storing leftover soups or casseroles, and even prepped ingredients like diced veggies.

COOKING TOGETHER

Stir-Fry

Stir-fry is an easy way to add extra helpings of vegetables. Serve with brown rice.

Tacos

Make your tacos 2 parts veggies, 1 part lean meat.

Burritos

Fill up a bowl with veggies instead of using a tortilla to lower calories and boost the nutrition.

Mac and Cheese

Add spinach or broccoli to get more greens.

Burgers

Add mushrooms to increase vegetable intake and add flavor.

Mashed Potatoes

Swapping the potatoes for cauliflower will lighten up the dish.

1 Grandparents

Grandparents can read recipe steps and guide younger cooks as they mix and wash ingredients. This is a great way to build memories and teach kids important nutrition skills.

2 Parents

Parents can teach simple cooking techniques and invite children to help in the kitchen. Parents can also work together at dinner with one person cooking and the other cleaning as you go.

3 Teens

Teens can help prep meals by peeling fruits and veggies. They can also help with cleanup by storing leftovers. And of course, teens can play music to create a fun atmosphere.

4 Kids

Kids can help with small tasks like setting the table or washing produce. They can also help set timers and mix ingredients.

Search affordable, nutritious, and healthy meals that are simple to make and satisfy the whole family.

Try Now

SNACKING IDEAS

Explore These Tasty Snack Ideas

Carrot Sticks

LOW-FAT RANCH DRESSING

RED PEPPER HUMMUS

LOW-FAT CREAM CHEESE WITH HERBS

Apples

LOW-FAT CHEESE

PEANUT BUTTER WITH CINNAMON

LOW-FAT YOGURT

Sliced Cucumbers

CHILI POWDER LIME JUICE

GARLIC POWDER AND BLACK PEPPER

HOT SAUCE MIXED WITH RANCH

STORAGE & WASTE

Learn how your family can reduce waste at every stage—from shopping to eating.

PLAN

Think ahead of time and make a grocery list with quantities needed. Consider using serving size information on the Nutrition Facts label to help you portion meals or snacks.

TRACK

Label storage containers and leftovers with the date you prepared the meal or ingredient.

STORE

Store new items behind old ones in your fridge and cupboards. To make produce last, use a fruit and veggie storage guide like the one below.

REPURPOSE

Have a weekly “Leftovers Night,” try turning leftover fruits into sweet desserts, and blend leftover veggies in tasty soups and salads.

Make Fruits & Veggies Last

Counter, fridge, freezer, pantry: How do you store it?

BROCCOLI & CAULIFLOWER

Store in a plastic container or wrapped in paper towels. If limp, trim the stalk and set in a glass of water in the fridge overnight. Use within a week.

LETTUCE & SPINACH

Greens like lettuce, spinach, and arugula should be stored in airtight containers in the fridge for up to 7 days. Reseal bagged greens after opening.

KALE & CABBAGE

Hearty greens like kale, cabbage, and chard will last up to 5 days in an airtight container in the fridge. If you buy greens in bags, reseal after opening.

APPLES & BANANAS

Keep these on the counter separately from other produce. Refrigerate apples to make them last longer. Cut up and freeze overripe bananas to use in smoothies.

POTATOES, ONIONS & SQUASH

Keep cool and out of direct sunlight. Store potatoes and onions in paper bags. Squash can last for months in the pantry, but refrigerate it after it’s cut.

FIND RECIPES, YOUR WAY

GO TO RECIPES