| 1/2 c. Green bell pepper |
1 tablespoon |
$2.19 per pound
|
$0.06 |
| 1/2 c. Red bell pepper |
1 tablespoon |
$3.29 per pound
|
$0.09 |
| 1/2 c. Yellow bell pepper |
1 tablespoon |
$3.29 per pound
|
$0.14 |
| 1/2 c. Mushrooms, quartered |
1 tablespoon |
$3.69 per 8 ounces
|
$0.09 |
| 1/2 c. Yellow onion |
1 tablespoon |
$0.79 per pound
|
$0.02 |
| 4 x Garlic cloves, chopped |
2/3 garlic cloves |
$4.00 per pound
|
$0.02 |
| 4 x Chicken breasts (skinless and boneless) |
2/3 chicken breasts |
$2.99 per pound
|
$0.31 |
| 2 Tbsp. Extra virgin olive oil |
1 teaspoon |
$5.99 per 16 fluid ounces
|
$0.06 |
| 1/4 tsp Coarse black pepper |
0.04 teaspoon |
$7.99 per 16 ounces
|
$0.00 |
| 10 ounce California dry figs in bite-sized pcs |
1 2/3 oz |
$8.00 per pound
|
$0.83 |
| 1 Tbsp. Fresh parsley, minced |
1/2 teaspoon |
$1.09 per cup
|
$0.01 |
| 1 Tbsp. Fresh basil, minced |
1/2 teaspoon |
$2.59 per cup
|
$0.03 |
| 1/2 c. White wine |
1 tablespoon |
$0.35 per fluid ounce
|
$0.23 |
| Total per Serving |
$1.91 |
| Total Recipe |
$11.46 |
Suggestions?