| 3/4 lb Boneless, skinless chicken breast cut into 2 x 1/4 x 1/4" strips |
1 1/2 oz |
$2.99 per pound
|
$0.28 |
| 1/4 c. Light lowfat sour cream |
1 1/2 teaspoons |
$3.29 per quart
|
$0.03 |
| 1 1/2 tsp Minced fresh mint Or possibly |
1/6 teaspoon |
$3.92 per ounce
|
$0.05 |
| 1/2 tsp Dry mint leaves |
0.06 teaspoon |
$3.92 per ounce
|
$0.02 |
| 1/2 tsp Pepper |
0.06 teaspoon |
$7.99 per 16 ounces
|
$0.00 |
| 1 x Garlic clove, chopped |
1/8 garlic cloves |
$4.00 per pound
|
$0.00 |
| 2 Tbsp. Reduced-calorie margarine |
3/4 teaspoon |
$5.89 per 45 ounces
|
$0.02 |
| 1 med Onion, halved lengthwise & cut into 1/8" slices |
1/8 onion |
$0.79 per pound
|
$0.02 |
| 1 c. Shredded Monterey Jack cheese |
2 tablespoons |
n/a
|
|
| 2 x Plum tomatoes, thinly sliced |
1/4 tomatoes |
$1.99 per pound
|
$0.07 |
| 1/2 c. Diced seeded cucumber, liquid removed on paper towels |
1 tablespoon |
$1.69 per pound
|
$0.03 |
| 1/2 c. Crumbled feta cheese |
1 tablespoon |
$7.69 per 12 ounces
|
$0.21 |
| Total per Serving |
$0.73 |
| Total Recipe |
$5.83 |
Suggestions?