| 1 tablespoon olive oil |
1/2 teaspoon |
$5.99 per 16 fluid ounces
|
$0.03 |
| 1/3 cup low sodium vegetable broth |
2 2/3 teaspoons |
$3.69 per 32 ounces
|
$0.05 |
| 1 teaspoon ground cumin |
1/6 teaspoon |
$1.69 per 1 1/4 ounces
|
$0.02 |
| 1 1/2 teaspoons chili powder |
1/4 teaspoon |
$5.29 per 2 1/2 ounces
|
$0.05 |
| 1 1/2 teaspoons dried cilantro |
1/4 teaspoon |
$2.99 per 2 1/2 ounces
|
$0.01 |
| 1/2 teaspoon ground white pepper |
0.08 teaspoon |
$7.99 per 16 ounces
|
$0.00 |
| 1 (4 oz.) can of diced green chilis |
2/3 fl oz |
$1.99 per pound
|
$0.05 |
| 1 (16 oz.) jar of salsa verde |
2 2/3 oz |
$3.49 per 16 ounces
|
$0.58 |
| 2 cups of frozen, shelled edamame, thawed |
1/3 cup |
n/a
|
|
| 1/2 large green bell pepper, chopped |
0.08 bell pepper |
$2.19 per pound
|
$0.07 |
| 4 green onions (scallions) sliced with some of the green |
2/3 onions |
$1.09 per cup
|
$0.11 |
| 2 cups packed of chopped kale |
1/3 cup |
$1.99 per pound
|
$0.10 |
| Total per Serving |
$1.07 |
| Total Recipe |
$6.41 |
Suggestions?