| 8 (10 ounce.) cooked spaghetti |
6 2/3 oz |
$1.25 per pound
|
$0.52 |
| 2 c. sauteed vegetables, (don't overcook) |
2 tablespoons |
$2.80 per 32 ounces
|
$0.12 |
| 1/2 c. Parmesan cheese |
2 teaspoons |
$5.49 per 6 ounces
|
$0.13 |
| 1 c. Mozzarella cheese (WIC) |
1 tablespoon |
n/a
|
|
| 5 Large eggs, beaten (WIC) |
3/8 eggs |
$2.53 per 12 items
|
$0.09 |
| 2 teaspoon parsley |
1/6 teaspoon |
$1.09 per cup
|
$0.00 |
| 1/2 teaspoon basil |
0.04 teaspoon |
$2.59 per cup
|
$0.00 |
| Dash of black pepper |
0.08 pinch |
$7.99 per 16 ounces
|
$0.00 |
| 1/2 teaspoon garlic pwdr |
0.04 teaspoon |
$2.99 per 3 ounces
|
$0.00 |
| 1 tbsp. oil |
1/4 teaspoon |
$3.00 per 48 fluid ounces
|
$0.00 |
| Total per Serving |
$0.88 |
| Total Recipe |
$10.53 |
Suggestions?