| 3/4 lb skinless, boneless chicken breast halves |
1 1/2 oz |
$2.99 per pound
|
$0.28 |
| 2 tbsp olive oil |
3/4 teaspoon |
$5.99 per 16 fluid ounces
|
$0.05 |
| 2 large onions, diced (about 2 cups) |
1/4 onions |
$0.79 per pound
|
$0.07 |
| 3 large carrots, diced (about 2 cups) |
3/8 carrots |
$1.49 per pound
|
$0.09 |
| 1 fennel bulb or anise, trimmed, diced (about 1 cup) |
1/8 fennel bulb |
$2.10 per pound
|
$0.14 |
| 4 cups certified organic chicken broth |
1/2 cup |
$1.55 per 14 1/2 fluid ounces
|
$0.43 |
| 1 (15 oz) can blackeyed peas, drained, rinsed |
1 7/8 fl oz |
$3.55 per 15 ounces
|
$0.47 |
| 2 tbsp chopped fresh parsley |
3/4 teaspoon |
$1.09 per cup
|
$0.02 |
| Total per Serving |
$1.53 |
| Total Recipe |
$12.25 |
Suggestions?