| 2 can fat-free reduced-sodium chicken broth (14 ounce ea) |
1/2 can |
$0.99 per 14 1/2 ounces
|
$0.53 |
| 1 lb boneless skinless chicken breast halves cut bite sized |
1/4 lb |
$2.99 per pound
|
$0.75 |
| 1 c. diagonally sliced carrots |
1/4 cup |
$1.49 per pound
|
$0.11 |
| 3/4 c. diagonally sliced celery |
3 tablespoons |
$1.99 per pound
|
$0.08 |
| 1 x onion halved, and cut into small wedges |
1/4 onion |
$0.79 per pound
|
$0.05 |
| 3 sm new potatoes unpeeled, and cut into cubes |
3/4 potatoes |
$1.09 per pound
|
$0.31 |
| 1/2 tsp dry rosemary |
1/8 teaspoon |
$2.59 per 1 1/4 ounces
|
$0.01 |
| 1 can diced tomatoes - (14 1/2 ounce) liquid removed (or possibly 1 1/2 c. diced fresh tomatoes) |
1/4 can |
$2.19 per 28 ounces
|
$0.13 |
| 3 Tbsp. all-purpose flour blended with |
2 1/4 teaspoons |
$2.99 per 5 pounds
|
$0.01 |
| 1/3 c. water |
1 tablespoon |
n/a
|
|
| 3/4 c. all-purpose flour |
3 tablespoons |
$2.99 per 5 pounds
|
$0.03 |
| 1 tsp baking pwdr |
1/4 teaspoon |
$2.59 per 10 ounces
|
$0.01 |
| 1/4 tsp onion pwdr |
0.06 teaspoon |
$3.39 per 2 5/8 ounces
|
$0.01 |
| 1/4 tsp salt |
0.06 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| 1 Tbsp. finely-minced fresh parsley - (to 2) |
3/4 teaspoon |
$1.09 per cup
|
$0.02 |
| 1 Tbsp. vegetable oil |
3/4 teaspoon |
$3.00 per 48 fluid ounces
|
$0.01 |
| Total per Serving |
$2.05 |
| Total Recipe |
$8.20 |
Suggestions?