| 4 lbs. sm. red skinned potatoes, scrubbed & cut in quarters |
5 1/3 oz |
$1.09 per pound
|
$0.36 |
| 1/4 c. extra virgin olive oil |
1 teaspoon |
$5.99 per 16 fluid ounces
|
$0.06 |
| 2 lg. red bell peppers, cut into 1/2" wide strips |
1/6 bell peppers |
$3.29 per pound
|
$0.20 |
| 3 c. broccoli florets |
1/4 cup |
$0.99 per pound
|
$0.05 |
| 1/2 teaspoon each salt & pepper |
0.04 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| 1 (10 3/4 ounce) can condensed cream of broccoli soup |
7/8 fl oz |
$1.50 per 10 3/4 ounces
|
$0.14 |
| 1/2 c. mayonnaise |
2 teaspoons |
$4.19 per 15 ounces
|
$0.10 |
| 1/4 c. white wine vinegar |
1 teaspoon |
$3.39 per 12 fluid ounces
|
$0.05 |
| 1 teaspoon freshly grated lemon peel |
0.08 teaspoon |
n/a
|
|
| 1/2 teaspoon dry thyme leaves |
0.04 teaspoon |
$1.97 per 2 ounces
|
$0.00 |
| 1/2 c. sliced pitted black olives |
2 teaspoons |
n/a
|
|
| 2 teaspoon granulated sugar |
1/6 teaspoon |
$1.44 per pound
|
$0.00 |
| 1/4 c. diagonally sliced scallions |
1 teaspoon |
$1.09 per cup
|
$0.02 |
| Total per Serving |
$0.98 |
| Total Recipe |
$11.80 |
Suggestions?