Here is another thread on the general topic:
Ideas to S-T-R-E-T-C-H your dollar
Like Heidi I shop sales and buy frozen this time of year. When I can I load up at sale times. For example, I have a cool hall and bought several heads of cabbage around St. Patrick's day. I also stalk the markdown produce bins. If I see a couple of bags of spinach I cook them as soon as I get home to extend their shelf life. Same with anything I can roast. That also makes the work week easier. For long term planning I actually bought a small chest freezer and freeze and dry a lot of local veggies when they are in season. I know that won't work for everyone but it's been great for us.
I started sprouting this winter because we were desperate for something fresh. Mung beans, radish seeds, and lentils are really easy to sprout in a regular jar and can be used for lots of things. DW likes to throw handfuls into her omelets, mix in salads, and as a snack with hummus.
ETA - this time of year frozen veggies actually are better nutritionally then veggies brought in from far away. They lose more nutrients while being transported than in the time most companies take to freeze them.
Baby steps, losing the holiday excess first.
Maintaining 48 lb loss since 2008, working off regain to a sensible maintenance level. 60+ lbs and counting!