| 4 boneless, skinless halved chicken breasts |
2/3 chicken breasts |
$2.99 per pound
|
$0.31 |
| 2 tbsp. cornstarch |
1 teaspoon |
$2.89 per 16 ounces
|
$0.02 |
| 1 teaspoon grnd cumin |
1/6 teaspoon |
$1.69 per 1 1/4 ounces
|
$0.02 |
| 1 teaspoon garlic salt |
1/6 teaspoon |
$2.99 per 3 ounces
|
$0.02 |
| 1 egg, lightly beaten |
1/6 egg |
$2.53 per 12 items
|
$0.04 |
| 1 tbsp. water |
1/2 teaspoon |
n/a
|
|
| 1/3 c. cornmeal |
2 2/3 teaspoons |
$5.69 per 40 ounces
|
$0.04 |
| 3 tbsp. veg. oil |
1 1/2 teaspoons |
$3.00 per 48 fluid ounces
|
$0.02 |
| 1 hard, ripe avocado, sliced |
1/6 avocado |
$1.25 per item
|
$0.21 |
| 1 1/2 c. shredded Monterey Jack cheese |
1/4 cup |
n/a
|
|
| 1/2 c. lowfat sour cream |
1 tablespoon |
$2.65 per 16 ounces
|
$0.11 |
| 1/4 c. sliced green onions, tops only |
2 teaspoons |
$1.09 per cup
|
$0.05 |
| 1/4 c. minced red pepper |
2 teaspoons |
$2.19 per pound
|
$0.03 |
| Total per Serving |
$0.85 |
| Total Recipe |
$5.12 |
Suggestions?