| Serves 4 |
1/4 serves |
n/a
|
|
| 12 ounce chicken thighs, skinless and boneless |
3 oz |
$2.69 per pound
|
$0.50 |
| 1 lrg onion -- minced |
1/4 onion -- |
$0.79 per pound
|
$0.07 |
| 3 clv garlic -- chopped |
3/4 garlic garlic -- |
$4.00 per pound
|
$0.02 |
| 14 1/2 ounce diced tomatoes Italian style |
3 5/8 oz |
$1.99 per pound
|
$0.45 |
| 2 Tbsp. tomato paste |
1 1/2 teaspoons |
$1.29 per 6 ounces
|
$0.06 |
| 1/2 c. port wine (or possibly chicken broth) |
2 tablespoons |
$22.00 per liter
|
$0.65 |
| 2 Tbsp. lemon juice |
1 1/2 teaspoons |
$2.19 per 15 fluid ounces
|
$0.04 |
| 1/2 tsp salt |
1/8 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| 1/4 tsp crushed red pepper |
0.06 teaspoon |
$3.29 per pound
|
$0.00 |
| 8 ounce frzn peeled shrimp thawed and liquid removed |
2 oz |
$6.99 per pound
|
$0.87 |
| 9 ounce frzn artichoke hearts thawed and coarsely minced |
2 1/4 oz |
$3.99 per 13 3/4 ounces
|
$0.65 |
| 2 c. orzo -- cooked |
1/2 cup |
$1.25 per pound
|
$0.33 |
| 1/2 c. crumbled feta cheese |
2 tablespoons |
$7.69 per 12 ounces
|
$0.42 |
| Total per Serving |
$4.07 |
| Total Recipe |
$16.29 |
Suggestions?