| 1 pork tenderloin cut in 1 inch cubes (about 24) |
1/4 pork tenderloin |
$4.49 per pound
|
$0.61 |
| 1/2 cup fresh lemon juice |
2 tablespoons |
$2.19 per 15 fluid ounces
|
$0.15 |
| 1/4 cup olive oil |
1 tablespoon |
$5.99 per 16 fluid ounces
|
$0.19 |
| 1/4 cup chopped fresh italian parsley (flat leaf) |
1 tablespoon |
$1.09 per cup
|
$0.07 |
| 1/4 cup fresh chopped mint |
1 tablespoon |
$3.92 per ounce
|
$0.79 |
| 4 cloves garlic, minced |
1 garlic cloves |
$4.00 per pound
|
$0.03 |
| 1 tsp kosher salt |
1/4 teaspoon |
$2.91 per 16 ounces
|
$0.01 |
| 1 tsp black pepper |
1/4 teaspoon |
$7.99 per 16 ounces
|
$0.01 |
| 24 cherry tomatoes |
6 cherry tomatoes |
$1.99 per pound
|
$1.63 |
| 1 red onion, cut into 1 inch pieces |
1/4 onion |
$0.99 per pound
|
$0.18 |
| 24 mushrooms, optional. |
6 mushrooms |
$3.69 per 8 ounces
|
$1.76 |
| 4 pieces flatbread (six inch rounds), brushed with olive oil and season with kosher salt and freshly ground black pepper |
1 piece |
n/a
|
|
| 1 cup plain, greek style yogurt (we used fat free) |
1/4 cup |
$2.50 per 32 ounces
|
$0.17 |
| 1/4 cup chopped fresh parsley |
1 tablespoon |
$1.09 per cup
|
$0.07 |
| 1/4 cup chopped fresh mint |
1 tablespoon |
$3.92 per ounce
|
$0.79 |
| 1 Tbsp minced lemon zest |
3/4 teaspoon |
n/a
|
|
| 1 Tbsp good olive oil |
3/4 teaspoon |
$5.99 per 16 fluid ounces
|
$0.05 |
| 1 tsp honey |
1/4 teaspoon |
$4.69 per 12 ounces
|
$0.02 |
| Total per Serving |
$6.51 |
| Total Recipe |
$26.05 |
Suggestions?