| 2 eggs, whisked |
1/2 eggs |
$2.53 per 12 items
|
$0.11 |
| 1/2 cup milk |
2 tablespoons |
$3.49 per gallon
|
$0.03 |
| 1 tbsp seasoned salt |
3/4 teaspoon |
$2.91 per 16 ounces
|
$0.03 |
| 4 boneless, skinless chicken breasts, pounded thin (or you could buy the thin chicken cutlets at Publix) |
1 chicken breasts |
$2.99 per pound
|
$0.47 |
| 3 fresh jalapenos, seeds removed, sliced into thick strips |
3/4 jalapenos |
$1.99 per pound
|
$0.05 |
| 1 tbsp butter |
3/4 teaspoon |
$3.99 per 16 ounces
|
$0.03 |
| 1/2 pound bacon, cooked |
2 oz |
$2.99 per pound
|
$0.37 |
| 2 cups bread crumbs |
1/2 cup |
$1.79 per 15 ounces
|
$0.23 |
| 4 oz. cream cheese |
1 oz |
$3.15 per 8 ounces
|
$0.39 |
| 1 cup Monterrey Jack cheese, shredded |
1/4 cup |
n/a
|
|
| 1/2 cup real cream |
2 tablespoons |
$3.29 per quart
|
$0.10 |
| 1 tbsp cayenne pepper |
3/4 teaspoon |
$3.65 per 3 ounces
|
$0.06 |
| 3 cups grits, cooked according to package directions (I used plain) |
3/4 cup |
$4.79 per 12 ounces
|
$1.65 |
| Total per Serving |
$3.51 |
| Total Recipe |
$14.04 |
Suggestions?