With the menu planning, I also write out a list of "thaw" "prepare" etc for the next day. stuff like lunches. I'll use leftover rice and cook up some frozen veg and add in some soy sauce for tomorrow's lunch.

Freezing stuff is handy - if you can, get a chest freezer. Leftover fruit to make sorbet (so much easier & healthier than icecream!) along with leftover white wine.

Any juices etc going out of date, I freeze in an icecube tray for cooking later, also I use flat fizzy drinks for home-made iceblocks during summer.

Salad plants in polystyrene boxes on the windowsill etc. for fresh salad most of the year.

Windows, if you're using vinegar, always wipe with a water-damp cloth to stop the vinegar eating the glass. I use tealeaves for cleaning windows & showerscreens and they come up a treat.

Also keep in mind that each person's serve of meat need only be 90g - a single lamb backstrap does us here for 2 meals (2 adults, one toddler) and that saves $$$ considerablly.