| 2 T extra virgin olive oil |
0.2 teaspoon |
$5.99 per 16 fluid ounces
|
$0.01 |
| 1 med. onion, cut in wedges |
0.1 onion |
$0.79 per pound
|
$0.02 |
| 1 green pepper, cut in 1-inch pcs |
0.1 pepper |
$2.19 per pound
|
$0.06 |
| 1 med. clove garlic, crushed |
0.1 garlic cloves |
$4.00 per pound
|
$0.00 |
| 1 (29 ounce) can whole tomatoes in puree |
2 7/8 fl oz |
$2.19 per 28 ounces
|
$0.05 |
| 1/2 c. chicken broth/stock |
2 3/8 teaspoons |
$0.99 per 14 1/2 ounces
|
$0.03 |
| 1/2 teaspoon dry thyme leaves |
0.05 teaspoon |
$1.97 per 2 ounces
|
$0.00 |
| 1 1/2 pound boneless chicken thighs, cut in 2-inch pcs |
2 3/8 oz |
$2.69 per pound
|
$0.40 |
| 1/2 pound boiled ham, cut in 1/4-inch strips |
5/6 oz |
n/a
|
|
| 2 (7 ounce) jars marinated artichoke hearts, liquid removed |
1 3/8 oz |
$3.99 per 13 3/4 ounces
|
$0.41 |
| 1 c. frzn peas, thawed |
1 tablespoon |
$2.80 per 32 ounces
|
$0.04 |
| 1/2 c. pitted black olives, sliced |
2 3/8 teaspoons |
n/a
|
|
| Total per Serving |
$1.03 |
| Total Recipe |
$10.26 |
Suggestions?