| 2 red bell peppers, seeded and julienned |
1/2 bell peppers |
$3.29 per pound
|
$0.43 |
| 1 medium red onion, peeled and halved and cut into 1/8-inch-thick halved rounds |
1/4 onion |
$0.99 per pound
|
$0.08 |
| 3 tablespoons (1.5 ounces) olive oil |
3/8 oz |
$5.99 per 16 fluid ounces
|
$0.15 |
| 1 pound of lean ground beef (I used 90/10) |
1/4 lb |
$3.99 per pound
|
$1.00 |
| 1 pound of ground pork |
1/4 lb |
$1.99 per pound
|
$0.50 |
| 2 eggs, beaten |
1/2 eggs |
$2.53 per 12 items
|
$0.11 |
| 1/2 cup (4 ounces) oatmeal (or bread crumbs) |
1 oz |
$5.49 per 42 ounces
|
$0.13 |
| 1/2 cup (4 ounces) shredded parmesan cheese (not the grated kind in the green container) |
1 oz |
n/a
|
|
| 2 tablespoons (1 ounce) worcestershire sauce |
1/4 oz |
$5.29 per 10 fluid ounces
|
$0.11 |
| 1 tablespoon (1/2 ounce) black pepper |
1/8 oz |
$7.99 per 16 ounces
|
$0.06 |
| 1 teaspoon (1/6 ounce) salt |
0.04 oz |
$2.91 per 16 ounces
|
$0.01 |
| 1 teaspoon (1/6 ounce) fresh thyme (or 1/3 tsp of dried thyme) |
0.04 oz |
$1.99 per cup
|
$0.06 |
| 1 cup (8 ounces) beef broth |
2 oz |
$1.29 per 14 1/2 ounces
|
$0.18 |
| 1/2 cup (4 ounces) apricot jam or preserves |
1 oz |
$4.39 per 23 ounces
|
$0.19 |
| 2 tablespoons (1 ounce) worcestershire sauce |
1/4 oz |
$5.29 per 10 fluid ounces
|
$0.11 |
| 2 tablespoons (1 ounce) black pepper |
1/4 oz |
$7.99 per 16 ounces
|
$0.12 |
| 1/2 pound Brussels sprouts |
2 oz |
$1.99 per pound
|
$0.25 |
| 2 tablespoons (1 ounce) of olive oil |
1/4 oz |
$5.99 per 16 fluid ounces
|
$0.10 |
| 12 slices of provolone cheese |
3 slices |
$2.59 per 8 ounces
|
$0.96 |
| 1 cup ricotta cheese, divided |
1/4 cup |
n/a
|
|
| Total per Serving |
$4.54 |
| Total Recipe |
$18.16 |
Suggestions?