How do you plan your shopping list so that you're getting ingredients that aren't going to waste? (Using something for multiple recipes)
I find myself buying groceries to make stuff, and then only needing a portion of it and the rest going bad because I don't have anything late to use it for
How do you do better, more effective meal planning? What's your approach that doesn't take forever to do so? I end up over thinking and going way overboard and then it just kinda drives me nuts and stresses me out.