| 1 pound Orzo pasta, cooked al deute |
1 1/3 oz |
$1.25 per pound
|
$0.10 |
| 1 pound chicken breast, skinless and cubed |
1 1/3 oz |
$2.99 per pound
|
$0.25 |
| 1 c. sliced black olives |
1 tablespoon |
n/a
|
|
| 1 c. each zucchini, squash, carrots; cut into thin strips or possibly cubes |
1 tablespoon |
$1.99 per pound
|
$0.05 |
| 2 c. artichoke hearts, quartered |
2 tablespoons |
$3.99 per 13 3/4 ounces
|
$0.29 |
| 2 to 3 tbsp. garlic, fine minced |
5/8 teaspoon |
$4.00 per pound
|
$0.02 |
| 2 to 3 sprigs, fresh rosemary or possibly basil, finely minced |
5/8 teaspoon |
$2.59 per 1 1/4 ounces
|
$0.05 |
| 1/2 c. extra virgin olive oil |
2 teaspoons |
$5.99 per 16 fluid ounces
|
$0.12 |
| 1/4 c. balsamic vinegar |
1 teaspoon |
$6.59 per 17 fluid ounces
|
$0.06 |
| 2 to 3 tbsp. lemon juice |
5/8 teaspoon |
$2.19 per 15 fluid ounces
|
$0.02 |
| 1/2 pound feta cheese, crumbled |
2/3 oz |
$7.69 per 12 ounces
|
$0.43 |
| Total per Serving |
$1.38 |
| Total Recipe |
$16.59 |
Suggestions?