What to do with food that you're about to throw away - and how you'll save big bucks

There are tons of recipes that call for bread that you wouldn't want to eat for a sandwich.

It's the end of the week, and you have a bunch of random veggies that are starting to wrinkle. Before you toss them and make another trip to the grocery store, make a vegetable medley soup.

Or, freeze it to make soup at some later point.

Turns out you only needed a tablespoon of cilantro instead of the whole bundle, and now the rest is starting to wilt. Next time, freeze your herbs in ice cube trays with a little bit of olive oil for single-use portions you can throw into meals later.

Use avocados that are beginning to brown (but not entirely brown yet) to make a creamy chocolate pudding. The avocados serve as a sweetener and create a smooth, silky consistency.

They are also a healthy substitute for butter.

This is a classic solution to overripe bananas. Plus, the browner the banana, the sweeter and easier to digest it is.