| 2 Tbsp. extra virgin olive oil |
3/4 teaspoon |
$5.99 per 16 fluid ounces
|
$0.05 |
| 1 med onion, cut in wedges |
1/8 onion |
$0.79 per pound
|
$0.02 |
| 1 x green pepper, cut in 1-inch pcs |
1/8 pepper |
$2.19 per pound
|
$0.07 |
| 1 med clv garlic, crushed |
1/8 garlic garlic |
$4.00 per pound
|
$0.00 |
| 1 x (29 ounce.) can whole tomatoes in puree |
3 5/8 fl oz |
$2.19 per 28 ounces
|
$0.07 |
| 1/2 c. chicken broth |
1 tablespoon |
$0.99 per 14 1/2 ounces
|
$0.04 |
| 1/2 tsp dry thyme leaves |
0.06 teaspoon |
$1.97 per 2 ounces
|
$0.00 |
| 1Â 1/2 lb boneless chicken thighs, cut in 2-inch pcs |
3 oz |
$2.69 per pound
|
$0.50 |
| 1/2 lb boiled ham, cut in 1/4-inch strips |
1 oz |
n/a
|
|
| 2 x (7 ounce.) jars marinated artichoke hearts, liquid removed |
1 3/4 oz |
$3.99 per 13 3/4 ounces
|
$0.51 |
| 1 c. frzn peas, thawed |
2 tablespoons |
$2.80 per 32 ounces
|
$0.05 |
| 1/2 c. pitted black olives, sliced |
1 tablespoon |
n/a
|
|
| Total per Serving |
$1.31 |
| Total Recipe |
$10.50 |
Suggestions?