| 1 c. julienned green bell pepper |
1/4 cup |
$2.19 per pound
|
$0.18 |
| 1 c. julienned red bell pepper |
1/4 cup |
$3.29 per pound
|
$0.27 |
| 1 3/4 c. small broccoli florets |
1/3 cup |
$0.99 per pound
|
$0.09 |
| 1 c. zucchini in halved 1/4" slices |
1/4 cup |
$1.99 per pound
|
$0.14 |
| 1 c. yellow squash in halved 1/4" slices |
1/4 cup |
$1.49 per pound
|
$0.09 |
| 3 Tbsp. extra virgin olive oil |
2 1/4 teaspoons |
$5.99 per 16 fluid ounces
|
$0.14 |
| 6 c. fresh fettuccine cooked, liquid removed |
1 1/2 cups |
$1.25 per pound
|
$0.98 |
| 1 Tbsp. extra virgin olive oil |
3/4 teaspoon |
$5.99 per 16 fluid ounces
|
$0.05 |
| 3 Tbsp. extra virgin olive oil |
2 1/4 teaspoons |
$5.99 per 16 fluid ounces
|
$0.14 |
| 2 lb boneless skinless chicken thighs cut 1" cubes |
1/2 lb |
$2.75 per pound
|
$1.38 |
| 2 lrg yellow onions diced |
1/2 onions |
$0.79 per pound
|
$0.13 |
| 1 c. peeled, julienned carrots |
1/4 cup |
$1.49 per pound
|
$0.11 |
| 1 Tbsp. finely-minced garlic |
3/4 teaspoon |
$4.00 per pound
|
$0.02 |
| 1 c. chicken broth |
1/4 cup |
$0.99 per 14 1/2 ounces
|
$0.14 |
| 28 ounce canned Italian plum tomatoes with juice |
7 oz |
$2.19 per 28 ounces
|
$0.55 |
| 1 tsp dry oregano |
1/4 teaspoon |
$3.89 per 3/4 ounces
|
$0.05 |
| 1 tsp dry rosemary |
1/4 teaspoon |
$2.59 per 1 1/4 ounces
|
$0.02 |
| 3/4 tsp salt |
1/6 teaspoon |
$2.91 per 16 ounces
|
$0.01 |
| 2 tsp Wondra flour |
1/2 teaspoon |
$2.99 per 5 pounds
|
$0.00 |
| Total per Serving |
$4.47 |
| Total Recipe |
$17.87 |
Suggestions?