A stranger's grocery receipt changed my whole view on meal planning

Last Tuesday I was in line at the Kroger in Columbus and the guy ahead of me dropped his receipt. I picked it up to hand it back and caught a glance, total was $87.43 for what looked like two full carts worth of stuff. I asked him about it and he said he only buys what's on the weekly store app deals, no brand loyalty at all. That got me thinking, I've been planning meals around recipes first, then paying whatever the ingredients cost. He does it backwards, sees what's on sale first, then builds meals around those items. I tried it this week, spent $64 on a week of dinners and lunches instead of my usual $110. Has anyone else flipped their approach like that, or do you stick to a set list no matter what?

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