10 Food Items to Stop Buying and Start Making
Save money and eat better by ditching store-bought versions of these 10 common food items and making them at home instead.
10 Food Items You Should Stop Buying (And Make Instead!)
Store-bought convenience foods often come with a hefty price tag, hidden preservatives, and inferior taste compared to homemade versions. By switching to DIY preparation for common pantry staples, you can slash your grocery bill by up to 50% while gaining control over ingredients for healthier meals. This approach not only saves money but also reduces waste and boosts your culinary skills. Below, we explore
10 food items
you should stop buying and start making at home, complete with simple recipes, cost comparisons, and time-saving tips.1. Pesto
Commercial pesto jars are pricey at $4$8 each and loaded with unnecessary oils and fillers. Homemade pesto costs under $2 per batch and bursts with fresh flavor from basil straight from your garden or market.
- Ingredients (makes 1 cup): 2 cups fresh basil leaves, 1/2 cup grated Parmesan, 1/2 cup pine nuts (or walnuts), 3 garlic cloves, 1/2 cup olive oil, salt, and pepper.
- Instructions: Pulse basil, nuts, garlic, and cheese in a food processor. Drizzle in oil while blending until smooth. Store in fridge for up to a week.
- Savings: $3$6 per batch; use on pasta, sandwiches, or pizza.
Pro tip: Freeze in ice cube trays for portioned servings year-round.
2. Salad Dressing
Bottled dressings cost $3$5 and expire quickly after opening. Whip up vinaigrette or creamy versions in minutes for pennies per serving, customizing to your taste without added sugars.
- Basic Vinaigrette Recipe: 3 parts olive oil, 1 part vinegar (balsamic or apple cider), 1 tsp mustard, honey, salt, and herbs.
- Instructions: Shake in a jar. Lasts 2 weeks in fridge.
- Savings: $2$4 per bottle equivalent.
Experiment with flavors like honey mustard or ranch using Greek yogurt base for creaminess.
3. Granola
Store granola runs $5$7 per pound with excess sugar. Bake your own for $2 per pound, tailoring nuts, seeds, and sweetness levels.
- Ingredients: 3 cups oats, 1 cup nuts/seeds, 1/3 cup honey or maple syrup, 1/4 cup oil, vanilla, cinnamon.
- Instructions: Mix, spread on baking sheet, bake at 3006F for 2530 mins, stirring halfway.
- Savings: $3$5 per batch; perfect for yogurt or snacks.
Add dried fruit post-baking to keep it crisp.
4. Hummus
Pre-made hummus is $4+ for 10 oz. Homemade from canned chickpeas costs $1.50 and lets you adjust garlic, lemon, and tahini to perfection.
- Ingredients: 1 can chickpeas (drained), 1/4 cup tahini, 2 tbsp lemon juice, 2 garlic cloves, 2 tbsp olive oil, cumin, salt.
- Instructions: Blend until creamy, adding water for consistency.
- Savings: $2.50 per tub.
Serve with veggies or pita; variations include roasted red pepper or beet.
5. Bread
Artisan loaves cost $4$6. No-knead homemade bread uses basic pantry items for under $1 per loaf, filling your home with irresistible aroma.
- Ingredients: 3 cups flour, 1.5 cups water, 1/4 tsp yeast, 1 tsp salt.
- Instructions: Mix, let rise 1218 hours, bake in Dutch oven at 4506F for 45 mins.
- Savings: $3$5 per loaf.
Ideal for beginners; scales easily for rolls or baguettes.
6. Yogurt
Store yogurt is $1 per cup with additives. Make gallons for $2 using a starter and milk, customizing thickness and flavors.
- Ingredients: 1/2 gallon milk, 2 tbsp plain yogurt starter.
- Instructions: Heat milk to 1806F, cool to 1106F, add starter, incubate 812 hours in thermos or oven.
- Savings: $4$6 per gallon.
Strain for Greek-style; add fruit or honey.
7. Stock/Broth
Canned broth costs $2$3 per quart. Simmer veggie or bone scraps for free, nutrient-rich stock that elevates soups and risottos.
- Ingredients: Veggie scraps (onions, carrots, celery), herbs, water.
- Instructions: Simmer 46 hours, strain, freeze.
- Savings: $1.50$2.50 per quart.
Chicken version uses bones; zero waste from meal preps.
8. Mayonnaise
Jarred mayo is $3$5. Emulsify your own in 2 minutes for fresher taste without preservatives.
- Ingredients: 1 egg yolk, 1 tsp mustard, 1 cup oil, lemon juice, salt.
- Instructions: Whisk yolk and mustard, slowly drizzle oil while whisking vigorously.
- Savings: $2$4 per cup.
Use in salads, sandwiches; vegan option with aquafaba.
9. Tomato Sauce
Jarred pasta sauce: $2$4. Blend canned or fresh tomatoes with garlic and herbs for $1 per quart, avoiding high sodium.
- Ingredients: 28 oz canned tomatoes, onion, garlic, olive oil, basil, oregano.
- Instructions: Sauté aromatics, add tomatoes, simmer 30 mins, blend.
- Savings: $1$3 per jar.
Freeze in portions; seasonal with fresh tomatoes.
10. Energy Bars
Packaged bars: $1$2 each. Bake batches for $0.50 each with oats, nuts, and dates for wholesome fuel.
- Ingredients: 2 cups oats, 1 cup nuts/dried fruit, 1/2 cup honey, peanut butter.
- Instructions: Mix, press into pan, bake 20 mins at 3506F, cut into bars.
- Savings: $0.50$1.50 per bar.
Customize for dietary needs; great for on-the-go snacks.
Cost Savings Table
| Food Item | Store Cost (per unit) | Homemade Cost | Monthly Savings (2x/week) |
|---|---|---|---|
| Pesto | $6/jar | $2 | $32 |
| Salad Dressing | $4/bottle | $1 | $18 |
| Granola | $6/lb | $2 | $24 |
| Hummus | $4/tub | $1.50 | $15 |
| Bread | $5/loaf | $1 | $24 |
| Yogurt | $5/gallon | $2 | $18 |
| Stock | $3/quart | $0.50 | $15 |
| Mayo | $4/cup | $1 | $18 |
| Tomato Sauce | $3/jar | $1 | $12 |
| Energy Bars | $1.50/bar | $0.50 | $24 |
| Total | – | – | $200+ |
Annual savings could exceed $2,400, enough for a vacation or debt payoff.
Benefits Beyond Savings
Making these foods improves health by cutting sodium, sugar, and additives. It’s eco-friendly, reducing packaging waste, and fun—perfect for family bonding. Start small to build habits.
Frequently Asked Questions (FAQs)
Q: Do I need fancy equipment to make these at home?
A: No, a blender, food processor, or even whisk suffices for most. Basic kitchen tools work fine.
Q: How much time does this really save money?
A: Prep takes 530 mins per item; batch cooking saves hours weekly compared to shopping.
Q: Can beginners handle these recipes?
A: Yes, all are simple with step-by-step guides. Practice makes perfect.
Q: What if I don’t have fresh ingredients?
A: Use pantry staples; frozen or canned work well, keeping costs low.
Q: How do I store homemade versions?
A: Fridge for 12 weeks, freezer for months. Use airtight containers.
References
- USDA Food Costing Guidelines — United States Department of Agriculture. 2024-01-15. https://www.ers.usda.gov/data-products/food-price-outlook/summary-findings/
- National Institute on Aging: Healthy Eating on a Budget — National Institutes of Health. 2023-06-10. https://www.nia.nih.gov/health/healthy-eating-nutrition-and-diet/healthy-eating-budget
- Consumer Reports: Best Homemade Kitchen Staples — Consumer Reports. 2025-03-20. https://www.consumerreports.org/food/kitchen-staples-to-make-at-home/
- Journal of Nutrition Education and Behavior: Cost Comparison of Homemade vs. Commercial Foods — Elsevier. 2024-05-12. https://doi.org/10.1016/j.jneb.2024.03.005
- FTC Consumer Advice: Grocery Savings Strategies — Federal Trade Commission. 2024-11-08. https://consumer.ftc.gov/articles/grocery-shopping-and-saving-money
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