Grocery Budgeting with a Big Family: Our Real Food Staples List
Feeding a big family isn’t for the faint of heart. Add in from-scratch cooking, natural living, and a budget—and it can feel impossible some days. But I’m here to tell you: it can be done. And it doesn’t have to look fancy or Instagram-perfect.
We are a homeschooling, homesteading family of six (four kids, two adults, and a whole lot of messes). Most days, we’re all home, which means we eat almost every single meal together. That adds up—fast. Especially when you’re trying to skip the boxed stuff and feed your family real, nourishing food.
Over the years, we’ve figured out what works for us. Our pantry isn’t stocked with trendy snacks or prepackaged “easy meals.” It’s full of ingredients. Basics. Building blocks. The kind of stuff that takes a little more effort, but gives a whole lot more in return—nutrition, savings, and the satisfaction of feeding your people well.
🛒 Where We Shop (and Why)
Our shopping routine is pretty simple. I don’t hop around to five stores in a week (who has time for that?). But I do try to be intentional with where I spend our money.
- Costco – This is new to us and now our main stock-up store. I get bulk organic items, frozen veggies, flour, olive oil, and anything we go through fast.
- Local stores & farmers markets – When I need just a few things or want to support local farms, especially for seasonal produce and raw dairy when it’s available.
- Aldi – For basics I can’t find at a better price elsewhere—like yogurt, applesauce, or when I’m catching a good deal.
- Food pantry – Yes, we go to the food pantry sometimes. It’s been a blessing during tight months. We’re usually able to get eggs, fresh produce, and sometimes a few surprise items I work into our meals. There’s no shame in getting help when you need it.
🌾 Pantry Staples: What I Keep on Hand
Here’s the foundation of our kitchen. These are the items I build our meals around week after week:
- Organic oats – We use oats daily. They become breakfast, muffins, snacks, and even the base for some granola bars.
- Unbleached or organic all-purpose flour – Bread, pancakes, muffins, tortillas—you name it. If it bakes, we need flour.
- Organic cane sugar & organic honey – We limit sweets, but when we do bake, we want real sweeteners.
- Maple syrup – For pancakes and the occasional sweetener in homemade dressings or baked oatmeal.
- Dried beans – A super affordable protein source.
- Organic quinoa – It’s filling, versatile, and cooks quickly. I love serving it warm with veggies or cold in a salad.
- Organic Crushed tomatoes & tomato sauce – I make my own seasoning blends for pasta night or chili.
- Nut butters – Peanut and almond are our favorites. I look for ones with clean ingredients—just nuts and salt or organic.
- Popcorn kernels – One of our favorite budget snacks! I pop them on the stove and season them myself.
- Baking essentials – Baking powder, baking soda, and yeast are always stocked. There’s always something baking in this house.
🌿 Spices & Flavor Builders
When you cook from scratch, spices make all the difference. They turn plain ingredients into flavorful meals—and they stretch your meals without stretching your budget.
I keep a simple but powerful collection of dried herbs and spices on hand:
- Cinnamon – for oats, baking, and a hint of warmth in sweet recipes.
- Dill – perfect for homemade ranch and egg dishes.
- Parsley – adds freshness to everything from soups to potatoes and deviled eggs.
- Italian seasoning blend – easy for pasta, roasted veggies, and homemade sauces.
- Black pepper & salt – the foundation of flavor.
- Cumin – for taco night, chili, and beans.
- Oregano – pairs well with tomato-based meals.
- Paprika – sweet or smoked, we love it on roasted veggies, meat, and potatoes.
I also rely heavily on fresh flavor builders:
- Onions
- Garlic
- Celery
They’re the base for almost every savory meal I make—from soups to casseroles to skillet dinners. I restock them weekly.
🧊 Freezer Staples
The freezer helps me stretch our budget the most. If something’s on sale—especially meat or butter—I’ll grab extra and freeze it.
- Frozen chicken – We buy thighs, drumsticks, or whole chickens because they’re cheaper. Frozen helps us stock up when it’s affordable.
- Fresh chicken (when on sale) – If I find a good deal, I’ll grab a few and freeze them.
- Frozen vegetables – Broccoli, green beans, and cauliflower are our go-to’s. Perfect for quick meals or soups.
- Butter – I buy in bulk when it’s on sale. Butter freezes perfectly and we go through a lot with from-scratch baking.
🧴 Fridge & Extras
These are the fresh staples that make everything come together:
- Eggs from our chickens – One of the best parts of homesteading. Not only are they fresher and tastier, but it saves us a lot every month.
- Block cheese – It’s always cheaper than shredded, and shredding it only takes a minute.
- Plain yogurt – I buy it from Aldi or Costco, especially when it’s on sale. But I’m working on making my own soon.
- Applesauce – We still buy this (always unsweetened). It’s great on pancakes or as a quick side with lunch.
- Homemade ranch & dressings – Store-bought dressings often have unhealthy oils and weird ingredients. Making my own lets me control everything that goes into them.
- Homemade bone broth or organic bouillon paste – I save bones and veggie scraps to make broth regularly. When I run out, I use an organic bouillon concentrate I keep on hand.
🍝 A Note on Pasta
We make our own pasta. It’s simpler than it sounds and actually really fun. It’s one of those from-scratch skills I was intimidated by at first, but now I wish I had started sooner. Flour, eggs, a rolling pin—or a pasta maker if you have one—and a little time, and you’ve got something magical.
💡 Budget Tips from Our Kitchen
Cooking from scratch for a large family doesn’t have to mean high costs or overwhelm. Here are a few things that help us stay sane and on budget:
- Shop your pantry first. You probably already have meals waiting to be made.
- Embrace repetition. Kids don’t mind the same breakfast five days in a row. Simplicity is not a bad thing.
- Use everything. Stale bread becomes croutons or breadcrumbs. Leftovers get remade into something else. A little creativity goes a long way.
- Cook in batches. Beans, broth, bread—do more at once when you can, and save time and energy later.
🧺 Final Thoughts
I’m not sharing this list to say we’ve got it all figured out. We still hit weeks where the budget is tight, or I wish we had a bigger grocery haul. But I’ve learned that nourishing your family isn’t about having everything—it’s about using what you have well.
You don’t need fancy ingredients or a full pantry to feed your kids with love and intention. Just start with what you’ve got. One meal at a time.
Whether you’re new to from-scratch cooking or deep in the trenches with toddlers, homeschooling, and budget planning—I see you. I’m in it too. And I’m cheering you on.
One thing I really want to change again is meal planning. I used to meal plan every week without fail, and lately, I’ve been lazy about it. I can feel the difference—meals feel more chaotic and grocery trips less intentional. I know I feel more organized, less overwhelmed, and way more prepared when I have a plan. So I’m working on getting back into that rhythm too.
Let me know in the comments if you’re walking this same path or if there is anything you would add. I’d love to hear what’s working in your kitchen.
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