| 1 lb Pork tenderloin |
1/4 lb |
$4.49 per pound
|
$1.12 |
| 1 tsp Minced fresh oregano |
1/4 teaspoon |
$3.89 per 3/4 ounces
|
$0.05 |
| 1 1/2 Tbsp. Red wine vinegar |
1 1/8 teaspoons |
$3.39 per 12 fluid ounces
|
$0.05 |
| 1 1/2 tsp Extra virgin olive oil |
3/8 teaspoon |
$5.99 per 16 fluid ounces
|
$0.02 |
| 1 x Clove garlic, crushed |
1/4 garlic cloves |
$4.00 per pound
|
$0.01 |
| 1 1/2 c. Peeled sliced cucumber, divided |
1/3 cup |
$1.69 per pound
|
$0.19 |
| 1 Tbsp. Fresh dillweed |
3/4 teaspoon |
$1.69 per 1 1/4 ounces
|
$0.04 |
| 8 ounce Plain nonfat yogurt, (1 carton) Vegetable cooking spray |
2 oz |
$2.50 per 32 ounces
|
$0.16 |
| 1/2 c. Thinly sliced onion, separated into rings |
2 tablespoons |
$0.79 per pound
|
$0.03 |
| 1/2 c. Thinly sliced radishes |
2 tablespoons |
$1.49 per cup
|
$0.19 |
| 2 Tbsp. Crumbled feta cheese |
1 1/2 teaspoons |
$7.69 per 12 ounces
|
$0.11 |
| 2 tsp Minced fresh mint |
1/2 teaspoon |
$3.92 per ounce
|
$0.13 |
| 2 med Unpeeled ripe tomatoes, each cut into 8 wedges |
1/2 tomatoes |
$1.99 per pound
|
$0.27 |
| 1 med Green bell pepper, cut crosswise into 12 rings |
1/4 bell pepper |
$2.19 per pound
|
$0.14 |
| 8 x Pitted whole ripe olives |
2 olives |
n/a
|
|
| Total per Serving |
$2.49 |
| Total Recipe |
$9.97 |
Suggestions?