I keep a list of meals we've shopped for or have the supplies for on the fridge. That way, when someone (*cough cough DH cough*) complains that there's nothing to eat, I can say "Huh. Why don't you go see what's on the list?"
We make just about everything ourselves: granola, hummus, tzatziki, bread, crackers, baked goods, stock, salsa/jam/pesto/etc. Our real issues seem to be with produce and cheese...but now that it's August, we have plenty of tomatoes and spices from our garden, and that's helping quite a bit. For some reason our bell peppers never really took off, though :(
One of my favorite tricks is tagine! It's basically a slow-cooker, but the neolithic version. It's a terra cotta cooking pot and cone-shaped cover designed for either direct-heat (stovetop, fire) or indirect-heat (oven, earth baking) use. You layer whatever you have in your kitchen in it: a dry grain (we like barley), root vegetables, other vegetables, a few tomatoes on top, whatever spices you feel like adding, a tiny bit of oil and about a cup of stock. Then you just leave it to simmer on low heat for about an hour. The shape of the pot preserves the liquid and makes it go a long way as steam for the vegetables and cooking water for the grains, but since it's handmade and therefore not quite perfect, it can vent pressure through the gap between the pieces.. And, since terra cotta is porous, over time you don't have to use as many spices or as much oil because the pot retains flavors and fats. I like to have tagine once a week, usually at the end of the week, because it's a great way to make tiny leftover amounts of whatever produce we have really delicious with a minimum of fuss.
Our other big saver is stock. We keep all the trimmings of our vegetables in baggies in the freezer. Once we have a full baggie of mirepoix-type vegetables (celery, onion, garlic, carrot, pepper) and a full baggie of whatever else, we can make stock with zero additional cost. I heat a tiny amount of oil in a stockpot, toss in the mirepoix, sweat until translucent, then add the other baggie of veggie trimmings and 5 cups water and simmer for almost 2 hours. I strain out the vegetables with cheesecloth, and store the liquid stock in the fridge to be used as needed.