| 1 can cooked lentils (19oz) (or possibly 3 c. cooked) |
1/8 can |
$1.49 per 16 ounces
|
$0.15 |
| 1 1/4 c. small dry pasta (stars work well) |
2 tablespoons |
$1.25 per pound
|
$0.10 |
| 1 c. carrot shredded |
2 tablespoons |
$1.49 per pound
|
$0.05 |
| 1 can diced tomatoes, liquid removed or possibly use fresh |
1/8 can |
$2.19 per 28 ounces
|
$0.07 |
| 1/4 c. minced fresh basil |
1 1/2 teaspoons |
$2.59 per cup
|
$0.08 |
| 3 Tbsp. minced fresh chives |
1 1/8 teaspoons |
$2.59 per 2/3 ounces
|
$0.31 |
| 1 tsp salt |
1/8 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| 1/2 tsp pepper |
0.06 teaspoon |
$7.99 per 16 ounces
|
$0.00 |
| 1 Tbsp. extra virgin olive oil |
3/8 teaspoon |
$5.99 per 16 fluid ounces
|
$0.02 |
| 1 Tbsp. white vinegar Rice Vinegar (flavored okay) to taste |
3/8 teaspoon |
n/a
|
|
| 1/2 c. lowfat feta crumbled |
1 tablespoon |
$7.69 per 12 ounces
|
$0.21 |
| Total per Serving |
$1.00 |
| Total Recipe |
$8.02 |
Suggestions?