From my dorm room supply of cereal boxes and microwavable soups, I never thought I’d end up eating a home cooked meal just about every day, and that those meals would be prepared by me. My grandmother taught me a thing or two about baking but chicken adobo and lumpia were, and still are, beyond my skill. A Filipino meal could take hours of chopping, mixing and simmering, which is why, for big events, it was all hands on deck for my grandmother, mom, aunts, and myself, relegated to peeling shrimp and snacking on whatever came out of the oven first.

Youtube changed my perception of cooking from this big daunting chore to a simple pleasure. I became addicted to Food Wishes and Chef John’s explanation of techniques. Now I know why things are cooked the way they are which helps me better grasp how to cook them and how to improvise.

Then something even more unbelievable happened. I became a semi-vegetarian. My fiancé decided to cut out meat one day and no way was I going to get a pack of steaks just to eat all by myself. So now I find myself each week making a B-line for the produce section, occasionally wandering by the fish, then making a pit stop in the dairy aisle before flipping off the TV dinners on my way to the register.

In all I feel like I’m actually eating right for once in my life and I’m not spending a ton on food. I’ve learned a lot in the transition from non-cook to lazy-cook to not-as-lazy cook and I thought I’d share some of knowledge.

Tip 1: It’s cheaper to do it yourself

Pre-shredded cabbage or a bag of prewashed cauliflower florets are pretty damn awesome. And those pre-chopped onions are a godsend. But if you really want to save some money for not a lot of time, just bye whole ingredients and process them yourself. Making cauliflower rice out of a whole head of the white stuff is not that hard and you’ll get way more for sometimes half the price. And let’s not forget the original “set it and forget it,” soaking your own beans overnight. These whole ingredients usually salt and additive free so you have full control of the taste and healthfulness of your meal. Now sometimes you do just need those extra minutes in the kitchen. I understand, I’m still that lazy chef on the inside. It just helps to keep in mind that convenience costs.

Tip 2: Think long term for the basics

I started getting powdered stock or broth because it ended up being cheaper than those 32 oz cartons and I could measure out exactly how much I need for a recipe and the rest will keep for a very long time. My fascination with wartime rationing lead me to getting powdered eggs as well. Sometimes I am struck with the need to bake something and I never have any eggs in the house. With powdered eggs, I have a ready supply. Also, if you only need a small amount of peas or corn that week, then get frozen packs and save the rest for another recipe.

Bonus tip: Whole milk has a slightly longer shelf life than milk with less fat, but you can also get a dairy alternative like soy or almond if you can’t finish a whole gallon in two weeks.

Extra bonus tip: Dried herbs and spices are the best, but if you really need some fresh herb (yes there is a difference) you may want to consider buying a potted plant rather than just a small pack of overpriced leaves. A small windowsill herb garden is the gift that keeps on giving.

Tip 3: Waste not, want not

If all you have left at the end of the week is a few random ingredients, just make a meal out of them rather than going out and getting more. There are literally millions of recipes out there online; you will hit ingredient bingo with something. I once made a hearty carrot casserole with some leftover root vegetables, flour, butter, and milk.

Tip 4: GMOs 4 life!

Say all you want about the health benefits of organic produce; they come with a price markup and they sure don’t last very long. If you’re really worried about pesticide and chemicals just keep in mind that not all fruits and veggies are the same. Produce like bananas and melons have too thick of a rind to cause concern about lingering pesticides. And organic pesticides aren’t all guaranteed to be good for you either. Also, keep in mind that organic crops have a lower yield which means that they require more land in order for the farmer (or huge conglomerate) to make a profit. This may translate to increased habitat depletion. So if you care about the health of your friendly neighborhood owl or jackrabbit then bring on the GMOs.

Tip 5: Beware the health claims and fads

The health and weight loss industry is a giant money maker that will take advantage of you if you take their word on anything. So if the packaging mentions anything like, “low-fat, vitamins, antioxidants, extra protein…” then approach with suspicion. Always check the nutritional facts, especially for the amount of sugar they had to load the product up with in order to make that non-fat product palatable.

It’s better to be cautious of health fads as well. For one thing, anything popular is likely to go up in price. The new hot food item also probably didn’t get there because it has gone through rigorous scientific study. And lastly, fads force the food industry to heavily invest in one type of crop when producing a variety  is much better for your health and the health of the soil.