When I don't go into a store, I don't miss what they have. It's the sight of all those buyables that activates my shopping compulsion.

This goes for grocery stores, too: The less often we shop, the less money we spend and the further we make our purchases stretch.

If you, like me, seem to be in the store every day, this is a key habit to change as our purse strings tighten. Make a strict rule that you'll shop only once or twice a week, which means making a list and, yes, checking it twice. Ask "Do we need this?" Buy nothing that isn't on the list unless it's a real bargain and you know you'll use it.

An added bonus is that cooking at home is the No. 1 way to assure that your meals achieve your health goals.

You can save time as well as money by buying a little more meat, fish or other protein, then "repurposing" leftovers. You can make about three servings of protein (1/4 to 1/2 pound of meat or fish per person, depending on bones and waste, or a cup of cooked beans or tofu) do for two meals for two or even four people.

Do this by muting the spices the first go-round, then pumping up the flavors and surrounding the meat with vegetables and starches for the second meal.

Examples: Beef stew one day, shepherd's pie a couple of days later. Grilled chicken one day, chicken Caesar salad the next. Pan-roasted salmon tonight, fish tacos tomorrow. Roast beef, pork or lamb on Sunday, a veggie-rich stir-fry on Tuesday. Bean chili, then sloppy joes. Meatloaf, then sandwiches or panini with cheese added.

Think about your favorite recipes and how you might put them to repeat use — in a soup, a casserole, a pie, a salad, a stir-fry, a souffle, a hash. Particularly if your family is resistant to leftovers, think value-added, creating different flavors and using different accompaniments the second time around.

Invest in a few "staple" flavor enhancers, such as a rub or seasoning mixture (I love the Ali'i Kula Lavender's Gourmet Seasoning which comes in an airtight can and pairs with both meat and fish, but especially with lamb; go to www.aliikulalavender.com; Italian seasoning or herbes de Provence), sauces such as shoyu, fish sauce, mirin and Kitchen Bouquet, or warm spices such as curry or garam masala, cinnamon, allspice, cardamom, saffron and turmeric. Or grow a few pots of fresh herbs. These lend the second-night dish a fresh taste.

Also, make sure the leftovers don't disappear between Meal 1 and Meal 2; "kapu" those containers or your grand plan may come to nothing.