| 1 tablespoon extra virgin olive oil |
3/4 teaspoon |
$5.99 per 16 fluid ounces
|
$0.05 |
| 1 ¾ cups diced onions |
1/3 cup |
$0.79 per pound
|
$0.12 |
| 1 ½ tablespoons minced garlic |
1 1/8 teaspoons |
$4.00 per pound
|
$0.03 |
| 2 cups cubed eggplant, un-peeled (about 6 ounces) |
1/2 cup |
$1.99 per item
|
$0.18 |
| 4 ounces dry whole wheat spaghetti |
1 oz |
$1.25 per pound
|
$0.08 |
| ¾ cup white wine |
3 tablespoons |
$0.35 per fluid ounce
|
$0.53 |
| 1 cup reduced-sodium chicken broth |
1/4 cup |
$0.99 per 14 1/2 ounces
|
$0.14 |
| 2 ½ tablespoons tomato paste |
1 7/8 teaspoons |
$1.29 per 6 ounces
|
$0.08 |
| 6 cups baby spinach (3 oz) |
1 1/2 cups |
$3.99 per pound
|
$0.40 |
| 1¼ cups halved grape or cherry tomatoes |
1/4 cup |
$2.49 per pound
|
$0.26 |
| 2 cups cooked and chopped chicken breast (skinless) |
1/2 cup |
$2.99 per pound
|
$0.78 |
| 2 tablespoons red wine vinegar |
1 1/2 teaspoons |
$3.39 per 12 fluid ounces
|
$0.07 |
| ¼ teaspoon fresh ground black pepper |
0.06 teaspoon |
$7.99 per 16 ounces
|
$0.00 |
| ¼ teaspoon salt |
0.06 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| Total per Serving |
$2.71 |
| Total Recipe |
$10.83 |
Suggestions?