Celery: wrap the entire bunch in tin foil tightly to extend its life.
Boil extra eggs, peel and drop into dill pickle jar, will last indefinitely.
Do not shredd cabbage until you are going to use it, leave it whole.
Store onions and potatoes in a cool dry place, not the fridge or under the sink.
Keep tomatoes seperated and on the counter or window shelf, never refrigerate.
fresh fruit in 100% juices, in small one serving containers. As
the juice melts eat the fruit, after drink the juice.
Freeze milk, cream cheese, cheeses, butter, sour cream, yogurt, ricotta cheese, soy cheese, soy milk, rice milk, etc.
Use left over meats and breads for frozen sandwiches, including pb & j.
Freeze onions, carrots, celery in small dice for cooking soups stews, stir fry's.
Baked potatoes in crockpot in quantity and freeze individually.
Make mashed potatoes and freeze in muffin tins.
Use extra eggs and vegetables to make quiche and freeze.
Make pot pies and freeze.
Make dollops of whipped cream and freeze. (I also mix 50/50 with pudding(mousse)and freeze).
I am sure I do more just cant think of them right now. : )