| 1 to 2 lbs. boneless chicken breast or possibly thighs, skinned and cut into strips |
2 oz |
$3.49 per pound
|
$0.44 |
| 1/2 c. Red Salsa |
2 teaspoons |
$3.29 per 15 1/2 ounces
|
$0.07 |
| 1 1/4 teaspoon seasoned salt, divided |
0.1 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| 2 tbsp. vegetable oil |
1/2 teaspoon |
$3.00 per 48 fluid ounces
|
$0.01 |
| 1 pound pkg. spaghetti, broken in half, uncooked |
1 1/3 oz |
$1.25 per pound
|
$0.10 |
| 2 (16 ounce.) cans pinto or possibly kidney beans, liquid removed |
2 2/3 fl oz |
$0.89 per 15 ounces
|
$0.17 |
| 1 lg. tomato, seeded and minced |
0.08 tomato |
$1.99 per pound
|
$0.07 |
| 1/2 c. sliced green onions |
2 teaspoons |
$1.09 per cup
|
$0.05 |
| 1/2 c. sliced pitted ripe olives |
2 teaspoons |
n/a
|
|
| 1/2 c. shredded Cheddar cheese |
2 teaspoons |
$6.99 per 32 ounces
|
$0.04 |
| 1/2 c. shredded Monterey Jack cheese |
2 teaspoons |
n/a
|
|
| 1 1/4 c. lowfat sour cream |
1 tablespoon |
$2.65 per 16 ounces
|
$0.14 |
| 1/3 to 1/2 c. Red Salsa |
1 2/3 teaspoons |
$3.29 per 15 1/2 ounces
|
$0.06 |
| 3 c. torn lettuce |
1/4 cup |
$1.49 per pound
|
$0.02 |
| Total per Serving |
$1.16 |
| Total Recipe |
$13.96 |
Suggestions?