It really is best to plan a weeks worth (at least) of meals and work backwards toward the ingredients. You'll always have to shop for fresh ingredients anyway and along the way you will build up a pantry and your shopping will turn into just fresh ingredients. Everything else will be there. Keep in mind what you already have when planning the next meal so you don't end up throwing away past date goods. I have found it VERY helpful to list EVERYTHING I've got in my pantry, fridge and freezer. It keeps it fresh in my mind and I don't end up with four jars of mayo in the fridge cause I didn't remember I already had some! Good luck!