| 1 Tbsp. vegetable oil |
3/4 teaspoon |
$3.00 per 48 fluid ounces
|
$0.01 |
| 1 lb boneless skinless chicken breast halves cut into |
1/4 lb |
$2.99 per pound
|
$0.75 |
| 1 med stalk celery minced (1/2 c.) |
1/4 stalk |
$1.99 per pound
|
$0.04 |
| 1 med onion minced (1/2 c.) |
1/4 onion |
$0.79 per pound
|
$0.05 |
| 2 x cloves garlic finely minced |
1/2 garlic cloves |
$4.00 per pound
|
$0.01 |
| 1Â 1/2 c. baby carrots quartered |
1/3 cup |
$2.79 per pound
|
$0.55 |
| 1 Tbsp. chicken bouillon granules |
3/4 teaspoon |
n/a
|
|
| 1 tsp dry thyme leaves |
1/4 teaspoon |
$1.97 per 2 ounces
|
$0.01 |
| 49Â 1/2 ounce ready-to-serve chicken broth |
12 3/8 oz |
$0.99 per 14 1/2 ounces
|
$0.84 |
| 1 c. frzn green peas |
1/4 cup |
$2.80 per 32 ounces
|
$0.10 |
| 1 c. fine egg noodles |
1/4 cup |
$2.00 per 16 ounces
|
$0.04 |
| Total per Serving |
$2.40 |
| Total Recipe |
$9.62 |
Suggestions?