| 4 x boneless, skinless chicken thighs, about 4 ounces (240 g) each |
1/2 chicken thighs |
$2.75 per pound
|
$0.12 |
| 8 sm red potatoes, about 1 lb. (960 g) total, scrubbed and quartered |
1 potatoes |
$1.09 per pound
|
$0.41 |
| 8 ounce (480 g) fresh mushrooms, quartered |
1 oz |
$3.69 per 8 ounces
|
$0.46 |
| 1 lrg onion, 8 ounces (480 g), thinly sliced |
1/8 onion |
$0.79 per pound
|
$0.03 |
| 4 clv garlic, peeled and thinly sliced |
1/2 garlic garlic |
$4.00 per pound
|
$0.01 |
| 8 x dry apricot halves |
1 apricot |
$9.33 per 20 ounces
|
$0.58 |
| 8 x dry pitted prunes |
1 prunes |
n/a
|
|
| 1/2 Tbsp. (7.5 ml) crushed dry thyme |
1/6 teaspoon |
$1.97 per 2 ounces
|
$0.01 |
| 1/2 tsp (2.5 ml) crushed dry rosemary freshly grnd pepper |
0.06 teaspoon |
$2.59 per 1 1/4 ounces
|
$0.01 |
| 1 Tbsp. (15 ml) extra virgin olive oil |
3/8 teaspoon |
$5.99 per 16 fluid ounces
|
$0.02 |
| 1 sm navel orange, washed and thinly sliced crosswise |
1/8 navel orange |
$1.29 per pound
|
$0.05 |
| 1 lrg lemon, thinly sliced and seeds removed |
1/8 lemon |
$0.80 per item
|
$0.10 |
| Total per Serving |
$1.81 |
| Total Recipe |
$14.45 |
Suggestions?