We’ve all been there. You’re standing at the checkout line as the cashier rings up your shopping cart full of groceries. The number on the screen keeps going higher, even though it doesn’t feel like you got all that much. But if you take a closer look, it’s easy to see where the extra dollars are going—there’s the weekly bag of spring mix that never gets fully used, the chicken that isn’t on sale this week, the out-of- season peaches—you get the picture.

While you don’t have to become an extreme couponer to cut down on costs, you may want to take a look at your current strategy and see if you’re making any of these shopping blunders. Being aware of these mistakes can help you get back on track to save.

We love a good spontaneous trip to the supermarket, but shopping without a plan is a guaranteed way to go over budget. Jocelyn Delk-Adams, the blogger behind Grandbaby Cakes and author of "Everyday Grand: Soulful Recipes for Celebrating Life's Big and Small Moments," agrees.

"Stick to the list! Every time I veer off my grocery list, I end up overspending," she says. "The best, most organized version of myself — who actually knows what I’m cooking this week and what I already have in my fridge and pantry — made the list, so I can’t let the hungry, excited foodie in me take over the shopping cart."

As Adams alludes to in the previous tip, having a shopping strategy helps, but you don’t need to be too strict about it. Rather than going in with a list of recipes, come up with a flexible plan.

Private chef Natasha Feldman, author of "The Dinner Project Party," recommends going with a theme. "If you tend to have wasted food at the end of the week, the best thing you can do is shop within a theme or flavor profile. If you’re buying ingredients for tacos, get a bunch of other stuff that’s going to fit in with a vaguely Mexican theme. That way, it’s much easier to mix-and-match your ingredients as the week progresses."

You can also let the weekly circular and sales help guide your meal planning. If there’s a discount on ground beef this week, then slot in a night for chili and another for meatloaf — or consider tossing an extra package into your cart to make a big batch of freezer-friendly meatballs (future you will be grateful!). Take stock of what you absolutely need to get more of (let’s say the kids have gone through yet another jar of peanut butter) and a general idea of what holes need to be filled. For example, you may want to roast veggies for dinner, but leave the exact type of vegetable open so you can see what’s fresh, yet cheap.

This goes without saying, but we make poor decisions when hungry (it’s a scientific fact!). Not only are we more likely to overbuy, but studies show that less healthy options make their way into our shopping carts.

"The absolute number one grocery store mistake and money suck is S.W.H. — shopping while hungry," says Feldman, who has an easy fix for this common problem. "But fear not, this doesn’t mean you have to turn around and go home so you can come back to shop later on a full stomach. It just means you need to run in, grab a snack, pay for it and eat it real quick before you begin shopping."

When it comes to saving money on groceries, there’s no such thing as a one-stop shop. Savvy home cooks know that getting the best deals requires some shopping around. Compare prices on essentials at various stores so you have a go-to spot for fresh produce, meat, pantry essentials and so on. Create a multi-store list so you know exactly where to go when you’re running low on something or need a specific ingredient. Also be sure to take your household size and preferences into account, too. Bulk buying fruits and veggies at Costco may be tempting at first thought, but if you’re only feeding a small family, those big packages of perishables may go bad before you get around to eating them all.

It becomes second nature to reach for brand name products — they are, after all, typically the most familiar and trusted. But budget-conscious shoppers know that many store brands are just as good, often with a significantly lower price tag. With the rise of private label products at stores like Trader Joe’s, Costco and Target getting shoppers’ attention, there’s no better time than now to make the switch. Of course, do your research and compare labels to make sure the generic version is on par with the brand name one.

"As much as possible, I stick with the generic brand to save costs," says Anna Gordon, owner of The Good Batch. "I also really try to keep my home stocked with a consistent baseline of essentials, like greens, yogurt, school lunch fixings, healthy snacks. This prevents me from overspending on items that might not get eaten."

Thanks to global trade, we now have access to foods all year round, but shopping for fruits and vegetables during their off-season will generally make a bigger dent in your wallet. Aside from cost, there are other reasons to skip the peaches in December and butternuts in July — in-season produce tastes much better, has more nutrients and, since they’re more likely to be grown nearby, are less likely to spoil as quickly.

The freezer aisle is full of food that’s tasty and affordable. Frozen fruits and vegetables are just as nutritious as their fresh counterparts, but last much longer. Having them readily available means no last-minute grocery runs, another major shopping mistake that costs you money. Similarly, a lot of seafood is frozen at peak freshness — we swear by the frozen shrimp at Trader Joe’s!

We get it — sometimes, convenience is king. But if you’re looking to save money, then you may want to reconsider the pre-cut produce. "Buying vegetables already cut up does save some time, but the leaves and cores you don't get are vegetables too, and can be cut up and cooked along with the rest of it," says Tamar Adler, author of "The Everlasting Meal Cookbook: Leftovers A-Z." There are plenty of smart ways to repurpose broccoli stems, carrot tops, and other veggie scraps so you’re getting the most bang for your buck.

The same goes for cheese. A wedge may require some time and arm work to grate, but it’s cheaper in the long run. Plus, "Parmesan rind, which you only get if you buy it in wedges, is probably the most economical and most efficient way to make delicious broth," advises Adler.

Every so often, this spring mix meme makes its way around and it’s one of those jokes that are funny because it’s so true. Who hasn’t had a box of salad greens languish in the fridge? To avoid this inevitable problem, create a game plan for close-to-spoiling produce.

"The most economical way to shop for fruit is to only buy what you think you will eat," says Abra Berens, author of "Pulp: A Practical Guide to Cooking with Fruit." "Inevitably, you don't get to all of the fruit before it starts to go a little soft and so having go-to ways to salvage it is key." Some of Berens’ top tips? Freeze berries that are about to spoil. Cook apples and pears down to a sauce or grate for mixing into baked goods. You can even rescue the sad-looking oranges at the bottom of a bag.

"Simply boil them in salted water until soft for about 30 minutes, then puree with skins and all and freeze. That puree is great in the January Cake recipe in my book "Pulp" or can be used in all sorts of different dishes."