| 1/3 c. extra virgin olive oil |
1 1/3 teaspoons |
$5.99 per 16 fluid ounces
|
$0.08 |
| 1/4 c. fresh lemon juice |
1 teaspoon |
$2.19 per 15 fluid ounces
|
$0.02 |
| 1 clove garlic, chopped |
0.08 garlic cloves |
$4.00 per pound
|
$0.00 |
| 1/2 teaspoon each grated lemon & oregano leaves |
0.04 teaspoon |
$0.80 per item
|
$0.02 |
| 1 pound boneless chicken breasts, cut into strips |
1 1/3 oz |
$3.49 per pound
|
$0.29 |
| 1 pound spaghetti, uncooked |
1 1/3 oz |
$1.25 per pound
|
$0.10 |
| 1 tbsp. extra virgin olive oil |
1/4 teaspoon |
$5.99 per 16 fluid ounces
|
$0.02 |
| 1/2 c. minced red pepper |
2 teaspoons |
$2.19 per pound
|
$0.03 |
| 1 each sm. yellow squash & zucchini, shredded |
0.08 squash |
$1.49 per pound
|
$0.03 |
| 1 c. quartered ripe olives (black) |
1 tablespoon |
n/a
|
|
| 1/2 c. chicken broth |
2 teaspoons |
$0.99 per 14 1/2 ounces
|
$0.02 |
| 2 teaspoon cornstarch |
1/6 teaspoon |
$2.89 per 16 ounces
|
$0.00 |
| 1 teaspoon salt |
0.08 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| Total per Serving |
$0.63 |
| Total Recipe |
$7.60 |
Suggestions?