Try store brands, they are often made by the major manufacturers and have a money back guarantee if you don't like them. Buy in bulk to reduce the per unit costs.Shop once a month and only buy necessities like milk and bread when you run out and plan the trip to buy them around other errands.Grow your own veggies and herbs. Freeze or can excesses and start a neighborhood exchange. We take our over production of citrus, veggies and herbs to neighbors who give us whatever they over produce so everyone saves.Morph meals. I discovered this one by watching nutritionist Robin Miller on FoodNetwork. Say you make a roasted chicken on Sunday and serve it with veggies and a pasta. Save the leftovers to make chicken alfredo with a veggies for another meal and a stir fry later in the week. I try to get at least 2-3 other meals out of the main ingredients of each meal I make.Be willing to substitute. Plan your meals around what is on sale and stock up when items go on sale. Whenever the price on an item goes above what I am willing to pay, I substitute something else. For example, at the produce market this weekend lettuce was outrageous so I bought cabbage at a fraction of the price. Instead of a hearts of romaine salad, I will make poppy seed slaw, asian slaw and galumpkis instead.Make meals and snacks from scratch. You not only control the sodium, fat, chloresterol, but also the quality of ingredients. Most prepared foods are high in sodium, have preservatives and other indgredients that may not be healthy. By making it yourself, you control everything and it is cheaper, too.Check out the grocery store flyers. Be neither brand nor store loyal. Know your prices, only buy items on sale and know who has them on sale.