| 2-4 tablespoons EVOO |
1 tablespoon |
$5.99 per 16 fluid ounces
|
$0.28 |
| 1/2 pounds boneless, skinless chicken cut into 1-inch chunks |
1/4 lb |
$0.98 per pound
|
$0.24 |
| 8 ounces andouille sausage, sliced |
4 oz |
$7.19 per 19 3/4 ounces
|
$1.46 |
| 1/2 yellow onion, diced |
1/4 onion |
$0.79 per pound
|
$0.05 |
| 2 garlic cloves, minced |
1 garlic cloves |
$4.00 per pound
|
$0.03 |
| 4 carrots, peeled and cut into thick rounds |
2 carrots |
$1.49 per pound
|
$0.40 |
| 1 small fennel bulb, trimmed and sliced (optional) |
1/2 fennel bulb |
$2.10 per pound
|
$0.54 |
| 1/2 lb green beans, cut in 1 inch lengths |
1/4 lb |
$2.49 per pound
|
$0.62 |
| 1/2 lb potatoes cut in 1 inch cubes |
1/4 lb |
$0.50 per pound
|
$0.12 |
| 6 sprigs fresh thyme, chopped |
3 tablespoons |
$1.99 per cup
|
$0.37 |
| 2 sprigs fresh rosemary leaves, chopped |
1 tablespoon |
$2.59 per 1 1/4 ounces
|
$0.24 |
| Total per Serving |
$4.36 |
| Total Recipe |
$8.72 |
Suggestions?