Do you ever look in your fridge and think to yourself, “There’s nothing to eat!” Let’s face it, it happens more often than none! We’ve prepared a list of some healthy staple items you should have in your refrigerator at all times. We’ve also provided their “shelf life,” so you know how long each of them will last. Some foods last as little as 1 to 2 days, and others will last a lifetime. Get your grocery list ready!
- Milk (no more than a week after the sell by date): low fat milk for dairy lovers or Almond Milk for dairy-free.
- Eggs (fresh: 3-5 Weeks, hard-boiled: 1 week)
- Cheeses (hard: 6 months, soft 3-4 weeks): Feta cheese, low-fat shredded colby jack, cheddar goat cheese, and low-fat cottage cheese.
- Butter (1 to 3 months)
- Light Sour Cream (2 weeks, after opened)
- Light Cream Cheese (2 weeks, after opened)
- Greek Yogurt (7 days, after opened): Be mindful of the amount of added sugar in yogurt. Shoot for <9g
- Apples (1-2 months): All varieties
- Berries (7-10 days): Raspberries, Blackberries, and Blueberries
- Grapes (7-10 days): Red or Green
- Citrus Fruit (1-2 months): Oranges, Lemons, and Limes
- Potatoes (2-3 Months): Sweet, Red, and Rustic
- Onion (4-6 months): Red and White
- Garlic (3-6 months): Whole and Minced
- Carrots (4-5 weeks)
- Broccoli (7-14 days)
- Leafy Greens (3-5 days): Spinach and Kale
- Vinegars (indefinite): Apple Cider and Balsamic
- Mustards (up to 2 years)
- Ketchup (up to 1 year)
- Light Mayo (2 months, once opened):
- Preserves/Jam/Jelly (9-12 months, once opened)
- All natural peanut/almond butter: No added sugar is preferred
- 100% Maple Syrup (indefinite):
- Salsa (2 weeks, after opened):
- Hummus (4-6 days, once opened)
- Lunch Meat (2 weeks, unopened): Turkey and Rotisserie Chicken
- Uncooked Meat (1 to 2 days): Chicken and Lean Pork Chops
- Cooked Whole Grains (5-7 days): Brown Rice and Quinoa
*40F or colder
Where to store products?
- The door: This is the warmest part of the refrigerator, and also the part that is most subject to frequent temperature fluctuations. Store all condiments in the door, as well as juice that contains citric acid.
- The Drawers: Keep the humidity as low as possible. This will keep your produce fresher longer. Make one drawer for your fruit and one for your vegetables.
- The Top/Middle Shelves: Here, the temperature is most consistant. Store dairy products, drinks, and leftovers.
- The Bottom Shelf: This is the coldest part of the refrigerator. Store milk, eggs, and packaged meats.
Need to clean out your fridge before you can refill it with awesome, healthy foods? Check out Lindsay’s post about cleaning out your fridge and freezer!
What is your favorite ‘grab-n-go’ fridge staple?
photo credit: epSos.de