| 3 Tb olive oil |
1 1/8 teaspoons |
$5.99 per 16 fluid ounces
|
$0.07 |
| 32 oz garbanzo beans, soaked overnight and rinsed with cold water |
4 oz |
$1.25 per 16 ounces
|
$0.31 |
| 20 oz turkey, ground |
2 1/2 oz |
n/a
|
|
| 8 oz cabbage, chopped |
1 oz |
$0.99 per pound
|
$0.06 |
| 15 oz tomatos, diced canned undrained work |
1 7/8 oz |
$1.99 per pound
|
$0.23 |
| 6 oz tomato juice (I used spicy V8) |
3/4 oz |
$3.29 per 46 fluid ounces
|
$0.05 |
| 8 oz onion, diced (1 large) |
1 oz |
$0.79 per pound
|
$0.05 |
| 7 oz red bell pepper, diced (1 large) |
7/8 oz |
$3.29 per pound
|
$0.18 |
| 4 oz celery, diced (3 stalks) |
1/2 oz |
$1.99 per pound
|
$0.06 |
| 3 cloves garlic, pressed and minced |
3/8 garlic cloves |
$4.00 per pound
|
$0.01 |
| 40 oz chicken stock |
5 oz |
$0.99 per 14 1/2 ounces
|
$0.34 |
| 2 tsp Greek seasoning (I used Penzey's) |
1/4 teaspoon |
$9.99 per 12 ounces
|
$0.01 |
| 2 tsp oregano |
1/4 teaspoon |
$3.89 per 3/4 ounces
|
$0.05 |
| 2 tsp garlic pepper |
1/4 teaspoon |
$3.29 per 26 ounces
|
$0.01 |
| water if needed |
1/8 water |
n/a
|
|
| feta cheese (optional) |
1/8 feta cheese |
$7.69 per 12 ounces
|
$0.11 |
| Total per Serving |
$1.54 |
| Total Recipe |
$12.34 |
Suggestions?