| 3 1/2 lb spaghetti squash, 1 medium |
9 1/3 oz |
$2.19 per 16 ounces
|
$1.28 |
| 1 c. broccoli flowerets, fresh |
2 tablespoons |
$0.99 per pound
|
$0.03 |
| 1 c. zucchini, small, sliced |
2 tablespoons |
$1.99 per pound
|
$0.09 |
| 1 c. mushrooms, fresh, sliced |
2 tablespoons |
$3.69 per 8 ounces
|
$0.19 |
| 1 c. carrot, sliced |
2 tablespoons |
$1.49 per pound
|
$0.07 |
| 1 x clove garlic, small, crushed |
1/6 garlic cloves |
$4.00 per pound
|
$0.00 |
| 3/4 tsp reduced calorie margarine, melted |
1/8 teaspoon |
$5.89 per 45 ounces
|
$0.00 |
| 1 Tbsp. skim lowfat milk |
1/2 teaspoon |
$3.69 per 1/2 gallons
|
$0.00 |
| 1/2 c. part skim ricotta cheese |
1 tablespoon |
n/a
|
|
| 1 Tbsp. parmesan cheese |
1/2 teaspoon |
$5.49 per 6 ounces
|
$0.03 |
| 1/2 tsp imitation butter flavoring |
0.08 teaspoon |
$4.79 per 12 ounces
|
$0.01 |
| 1/4 tsp salt |
0.04 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| 1/2 tsp italian seasoning |
0.08 teaspoon |
$6.09 per 16 ounces
|
$0.01 |
| 1/8 tsp coarsely grnd pepper |
0.02 teaspoon |
$7.99 per 16 ounces
|
$0.00 |
| Total per Serving |
$1.71 |
| Total Recipe |
$10.28 |
Suggestions?