You can fit more in there than you think.
I know it might be rare for someone in my stage of life who cooks and feeds lots of people, but even though I have 3 freezers (the main one in the kitchen, and both a full freezer and chest freezer in a storage room), I only have one refrigerator. Even when hosting dozens and dozens of people for a long Yom Tov or a simcha, I make it work.
1 – Don’t keep leftovers in the fridge for more than a day or two. There’s so much sitting in your fridge that probably no one will ever eat. If I know my family will eat leftovers tomorrow or the next day, it can stay for just that short time. If I have leftovers that will help me out a week or two down the road, they go into a labeled container in the freezer (i.e. shawarma chicken strips will make a great sandwich when I’m in a pinch in a couple weeks. If left in the fridge, they’ll just get old). Single portions of certain dishes are great to have in the freezer.
2 – Use only one type of storage container for neat stacking. Get rid of all your random-sized containers that are jammed in random places (and while you’re at it, get rid of those containers without lids and lids without containers). Stick to one or two types/brands of containers. I stick to deli-sized containers because I can stack the different sizes, and I can either toss or wash and reuse if I want (make sure to label!). Unless you are a vigilant labeler, it is helpful to use a different kind of container for either fleishig or milchigs, whichever you store less often.
3 – Another option for neat stacking are containers like these for storing leftovers and items you’ve prepped ahead. They stack nicely, and are great to take for to-go lunches. You can also transfer them directly to the freezer and have a neat stack of dishes that are ready to reheat and serve.
4 – Do plastic fridge bins save space or use up space? I think too many bins use up too much space. I use plastic bins for two items: eggs and yogurt. I use this one for eggs. I like it because I can stack things on top without worrying about the weight of the items (I should really stack two of them). If your family enjoys a lot of yogurt, you may want to stack 2 bins like these so you can store them vertically (measure the space your yogurt takes up before ordering as the bin could end up taking up more space than you need).
5 – Buy smaller quantities more often. Sometimes, it’s just what you need to do when there’s only one fridge and you don’t want four bottles of milk taking up space when you’re going to be in the grocery a bunch of times this week anyway.
6 – And, most importantly, take inventory before menu planning. This will help you use up the perishable items you have so you can have high turnover and items don’t get left languishing. High turnover is the key!
Great post