1. Plan ahead: "Count on every meal being at least two," suggests Mary Ryan, M.S., R.D., a nutritionist in Jackson Hole, Wyoming. At the very least, make enough at dinner to guarantee a ready-made lunch for the next day. Better yet, create meals that build on each other. Roast a chicken for dinner one night, use the leftover meat to make chicken chili the next night, then simmer the bones with some vegetables to make chicken soup.

2. Shop smarter: After you've planned your meals for the week, check your recipes and make a list of everything you'll need. And when you go to the store, stick to that list. Try not to be swayed by enticing -- but unnecessary -- offerings. But do be on the lookout for special sales and coupons that allow you to stock up on non-perishable basics or foods you can freeze.

3. Buy in bulk: Check out your grocer's bulk aisle -- you can usually purchase grains, dried beans, nuts and cereal for less money than packaged varieties. "And ask your store manager about case discounts for canned goods -- like tomato sauce, beans, tuna -- that you use frequently," says Ryan. "Since the store doesn't have to unpack the case and stock the shelves, it's always cheaper than buying the cans individually."

4. Don't avoid organics: It's the basic economics of supply and demand -- as more customers seek out organic food, more companies are producing them, and the result can be lower prices. Look to store brands for savings -- since they're produced on a larger scale, they're sometimes comparable in price to name brand non-organics. Ryan also recommends being selective in your organic purchases. "If the price difference is small, buy organic. If it's a couple of dollars more, that might be an item you buy non-organic."

5. Look to local sources: Farmer's markets are an excellent way to seek out organic local produce, meat, cheese, milk and eggs. Try to hit the market around closing to find reduced prices. Or ask if you can arrange a visit to the farm to buy large quantities (say, of berries you are planning to use for jam or tomatoes for sauce) at a discount. If there are pick-it-yourself farms nearby, that's a great way to get the family involved in the process, get some exercise, and come home with bargain-priced bushels of produce. Finally, think about joining a community-supported agriculture program (CSA). These local farm co-ops let you buy shares and receive a weekly delivery of produce.

6. Less expensive doesn't mean less healthy: There are plenty of ways to stretch your food dollar without giving up pricier items -- like organic, hormone-free meats. "One way to still get the meat you love in your recipes is to also mix in another protein," says Ryan. "Use just half the amount of meat you normally would in a sauce, stir fry or stew, and fill in with beans or tofu." And if you do try less expensive cuts of meat (such as flank steak), make them more tender and savory by marinating them overnight or slow-cooking them (by stewing or braising).

7. Sharpen your knife skills: "The more work you're willing to do yourself, the more money you'll save," says Ryan. That means choosing whole vegetables, heads of lettuce, whole fruits, whole chickens and cutting them yourself.

8. Read more recipes: Make cooking fun by finding new dishes you want to try. Peruse those cookbooks sitting unused on the shelf, search online databases, or subscribe to a cooking magazine. You'll get great ideas, learn new tricks, make meals as good as any restaurant -- and still save money!