| 1 12-ounce jar roasted red peppers, drained |
2 oz |
$2.19 per pound
|
$0.27 |
| 1 ½ pounds boneless skinless chicken (breast tenderloins, thighs, etc) |
1/4 lb |
$2.99 per pound
|
$0.75 |
| 1 tablespoon butter |
1/2 teaspoon |
$3.99 per 16 ounces
|
$0.02 |
| 1 tablespoon olive oil |
1/2 teaspoon |
$5.99 per 16 fluid ounces
|
$0.03 |
| 1 cup chipotle salsa (I used pineapple mango chipotle salsa) |
2 tablespoons |
n/a
|
|
| 4 cups cooked long grain brown rice (or white long grain) |
2/3 cup |
$5.00 per 10 pounds
|
$0.12 |
| 3/4 cup shredded Manchego or fresh grated Parmesan cheese |
2 tablespoons |
n/a
|
|
| ½ cup pitted kalamata olives, halved, plus a few extra for garnish if desired |
1 tablespoon |
n/a
|
|
| Total per Serving |
$1.19 |
| Total Recipe |
$7.14 |
Suggestions?