Cheesy Salsa Burgers

You might notice the absence of my Little Red Plate. It's been lost for several days. :(

Since most members of my family have been such good sports when it comes to all of the veggie-heavy recipes I have been coming up with lately, tonight I am switching things up a little bit, and it's all about the beef! I even made these super juicy burgers with a little surprise inside--ooey gooey molten cheese! Not necessarily good for the waistline, but since we don't eat like this regularly, I'm not going to fret. ;) And besides, there is still a fair amount of vegetables in the burger recipe thanks to salsa, and I will serve them with baked sweet potato fries and fresh fruit.

I kept this recipe fairly easy as far as ingredients are concerned, so even with the added step of forming twice as many burgers as you normally would, putting the cheese in the middle and pressing two burgers together, it's still something you can throw together quickly. You  can customize the "heat" to your liking by choosing the appropriate salsa--I use a medium. There are many varieties of salsa to try as far as flavors too--pineapple salsa is particularly delicious in this recipe. You could use any cheese you like of course, though I love how smooth and creamy Monterey jack melts, and it is one of just a few varieties available to me in the organic section. There are many, many ways in which to change this recipe up!

Cheesy Salsa Burgers

1 1/2 lbs ground beef/chicken/turkey
4 oz shredded Monterrey jack cheese
1 cup salsa
1 Tbsp fresh cilantro or parsley (or 1 tsp dried)
Fresh cracked black pepper to taste
Kosher salt to taste

Directions: Combine all ingredients except cheese in a large mixing bowl and mix with your hands, being careful not to overwork. Form six patties with half the meat mixture, place cheese in the middle of each patty (I personally find the cheese easier to work with when I grate it), form six more patties, place each one on top of one with cheese on it, press seams together and cook as desired.

Cost:

Beef (grass fed): $3.79/lb, 1 1/2 lbs = $5.69

Salsa (organic): On sale for $2.50/16 oz jar, used 1/2 of jar = $1.25

Monterey jack cheese (organic): On sale for $3.49/8 oz, used 1/2 = $1.75

Total Cost: $8.69

Six Servings: $1.45 per serving

Very Veggie Creamy Summer Pasta

In trying to dream up new ways to use up some plain, unsweetened yogurt plus make use of the summery veggies I found on sale, a creamy tomato-based pasta dish popped into my head, and this is the result. It's fairly light for a pasta with sauce, as I try to go heavy on the vegetables and a bit lighter on the pasta.

As usual, it's a recipe with options for your tastes and budget. If you don't/can't do dairy, leave out the yogurt, and you will still have an amazing dish. If you don't care for the vegetables I used or find different ones on sale, use what you like--carrots, broccoli, asparagus, etc. The pasta can be a big variable here--I am slowly switching my pasta stash over to mostly quinoa pasta (which is gluten-free), but you could use brown rice pasta (also gluten-free) or whole wheat pasta, organic or non-organic. I used whole wheat tonight since I have a few boxes left. I prefer a penne pasta for this recipe, but you can use any variety/shape. I hadn't realized the crushed tomatoes I grabbed already contained basil, so I didn't need to add the basil this time. The tomatoes are organic and were on sale for the same price as the non-organic. As in my previous post, my real splurge here was an organic red bell pepper, which I had to buy in a package of two for $5.00. The non-organic variety were on sale for the lowest I had ever seen them, $.77 each, so that would have really dropped my bottom line, though I am content where I'm at. I only used garlic from the garden today, but when my tomatoes, bell pepper, eggplant, yellow squash, onion and zucchini are ready to harvest, this will be a ridiculously cheap recipe for me!

Very Veggie Creamy Summer Pasta

4 - 6 oz dry pasta
1 Tbsp olive oil
2 cups eggplant, peeled and diced (about 8 oz by weight)
1 small zucchini, diced
1 small yellow squash, diced
8 oz fresh mushrooms, sliced/diced
1 small onion, chopped
1 bell pepper, chopped
2 cloves garlic, minced
1 14 - 16 oz can crushed tomatoes
1/2 cup plain, unsweetened yogurt
4 - 6 fresh basil leaves, torn (or 1 tsp dried)
Kosher salt to taste
Fresh cracked black pepper to taste
Optional: red pepper flakes to taste


Step 1: Place diced eggplant in a colander, place colander over a large bowl or in the sink, and sprinkle eggplant generously with salt. Let sit for at least 30 minutes. This will draw out a brownish liquid and get rid of the bitter taste eggplant can have. Rinse very thoroughly to remove salt and pat dry.

Step 2: Begin preparing pasta according to package directions. Heat olive oil in a large skillet over medium high heat. Add onion, garlic, bell pepper, mushrooms and salt and pepper. Saute for 5-7 minutes. Add eggplant, zucchini and squash. Saute for 3-5 minutes.

Step 3: Add pasta, basil and crushed tomatoes to vegetable mixture in the skillet. Heat through, remove from heat, stir in yogurt, do a quick taste for seasoning and serve.

Cost:

Whole Wheat Penne: $1.22/box, used 1/3 box = $.41

Eggplant: On sale for $.88/lb, used 8 oz = $.44

Zucchini: On sale for $1.19/lb, used a 5 oz zucchini = $.37

Yellow squash: On sale for $1.19/lb, used a 7 oz squash = $.52

Red bell pepper (organic) = $2.50

Mushrooms: 8 oz package white buttons on sale = $1.00

Red onion: $.75/lb, used a 5 oz onion = $.23

Crushed tomatoes w/ basil (organic): On sale for $1.99/28 oz can, used 1/2 =$1.00

Total Cost: $6.47
Six Servings: $1.08 per serving

Light and Easy Ranch Dressing

I came up with this recipe while I was looking for a dressing for my Fiesta Black Bean Salad. I added chili powder and lime zest/juice as an afterthought to go with the flavors of the salad, but this one is a traditional ranch flavor great for dipping or dressing. I always have plain, unsweetened yogurt on hand, so I tried that instead of the more traditional buttermilk/sour cream/mayonnaise combinations, and I was very pleased with the results and will always make it this way in the future. I do also have Greek yogurt on hand, but the consistency is so mush thicker and the taste so much tangier, I opted for the regular stuff so as not to overpower the fresh herb flavors I really enjoy.

The salt and pepper are always "freebies", so the only thing I spent money on was organic yogurt--the other items were picked fresh from the backyard/garden.

Light and Easy Ranch Dressing

1/2 cup plain, unsweetened yogurt
1 Tbsp fresh parsley (or 1 tsp dried)
1 tsp fresh dill (or 1/2 tsp dried)
1 tsp fresh chives (or 1/2 tsp dried)
1 clove garlic, finely minced
Kosher salt to taste (go very easy on this!)
Fresh cracked black pepper to taste
Optional: splash of lemon or lime juice

Directions: Combine all ingredients in a small mixing bowl and refrigerate at least half an hour before using to let flavors meld.

Cost:

Yogurt (organic): $4.69/32 oz tub, used 1/8 = $.59

Total Cost: $.59

Very Veggie Black Bean Salad with Chili Lime Ranch Dressing

Note: I had forgotten to add the avocado before setting up the photo!

This is my new favorite meal. It's light and refreshing yet very flavorful and plenty filling. There is much opportunity for variation. I enjoy it as a meatless recipe, but you absolutely could replace some or all of the beans with cooked chicken, beef or pork. Even tofu, meatless crumbles, quinoa or brown rice would mesh well. If you search for ranch dressing recipes, you will find various combinations of buttermilk, sour cream and mayonnaise used. I was looking for something lighter, and since I always have plain yogurt on hand, it was an obvious choice for me in this recipe. The consistency is perfect, and the yogurt adds just a very slight tang, much like sour cream. I also have plain Greek yogurt on hand, but the consistency is much thicker and the flavor much tangier, so I opted for the regular stuff. You could even skip the dressing. As for the vegetables, if I have used something you don't like, don't use it and add more of something else.

I find this to be a very economical recipe. I used dried beans, which are dirt cheap, but even canned beans are a fairly economical choice. I used romaine lettuce, garlic and parsley straight out of my garden, and it will make it even cheaper yet when we start being able to pick tomatoes, onions and bell pepper too. Again, I use organic dairy products, and the $4.69 for a tub of organic yogurt is not hard to swallow when you break it down to only $.59 worth in a recipe. My big splurge was organic red bell peppers. They are only available in a package of two for $5.00, and I will readily admit to looking longingly at the non-organic ones that were on sale for $.77 each, the lowest I have ever seen red bell peppers selling for in a grocery store, but my overall cost for this recipe is still very low, and they were worth it. Avocados are running 2/$5.00 at my usual grocery store. They are one of my favorite foods, but I have such a hard time spending money on them when they are that high. I happened to stop it at a different grocery store across town, and they were 4/$5.00. I stocked up and got plenty to mash and freeze in cubes for the baby too!

Very Veggie Black Bean Salad with Chili Lime Ranch Dressing

6 cups romaine lettuce, chopped
1 cup dried black beans, cooked according to package directions (or 1 15 oz can, drained and rinsed)
1 small onion, chopped
1 clove garlic, minced
3 roma tomatoes, chopped
1 bell pepper, chopped
1/2 avocado, diced
juice from 1/2 lime
1 Tbsp fresh parsley or cilantro (or 1 tsp dried)
Kosher salt to taste
Fresh cracked black pepper
Optional: diced jalapeno to taste

Dressing:

1/2 cup plain, unsweetened yogurt
1 Tbsp fresh parsley (or 1 tsp dried)
1 tsp fresh dill (or 1/2 tsp dried)
1 small clove garlic, finely minced (or 1/4 tsp garlic powder)
1 tsp lime zest
Splash of lime juice to taste (start out with a very small amount and taste as you go)
1/2 tsp chili powder
Kosher salt to taste
Fresh cracked black pepper to taste

Step 1: Place all ingredients for dressing in a small mixing bowl, mix well and refrigerate until ready to use.

Step 2: Place all ingredients for the salad except romaine lettuce in a mixing bowl and gently toss. Refrigerate before serving if desired (can refrigerate up to a couple days before serving).

Step 3: Place a bed of romaine lettuce on each serving plate (about 1 cup), top with a very generous scoop of black bean and vegetable mixture and then garnish with chili lime ranch dressing.


Hint: Omit the chili powder and lime zest/juice from the dressing recipe, and you have a delicious traditional-tasting ranch dressing great for salads or dipping!

Cost:

(Remember the lettuce was a freebie from my garden, as was the garlic, parsley and dill)

Black beans (dried): $1.99/1 lb bag, used 1/3 = $.66

Avocado: On sale 4/$5 ($1.25 each), used 1/2 of one = $.63

Red bell pepper (organic) = $2.50

Roma tomatoes: On sale for $1.49/lb, three tomatoes weighed 8 oz =$.75
Red onion: $.75/lb, used 6 oz onion = $.28
Lime: $.69, used 1/2 = $ .35
Yogurt (organic) $4.69/32 oz container, used 1/8 = $.59

Total Cost: $5.76
Six Servings: $.96 per serving

GIVEAWAY Winner!

The winner of the $25 grocery gift card is KARA, the 19th person to follow via Google Friend Connect! Congratulations Kara! I will be sending you a message here very shortly. :)

Thank you all so much for your support. I am just getting going, but I have another new recipe to share with you tomorrow and will try hard to stay creative and keep them coming!

AND STAY TUNED FOR ANOTHER GIVEAWAY REALLY SOON!!

Roasted Chickpeas

It seems I am always looking for new ways to disappoint my family by coming up with snacks that do not include overly-processed foods. Luckily that disappointment usually doesn't last long, and we've found some common ground in that area. Not only do these make a great snack, I like to use them as a substitute for croutons on my salads too. I can't vouch for keeping them in a covered container, because I only make one can at a time, and we eat every last one. I always have chickpeas in the pantry, so you will see more recipes using them, including another of my favorite snacks, hummus!

This is one of those recipes that is really more of a suggestion, and you can find what methods work for you. I usually keep my seasoning simple with just Kosher salt and fresh cracked black pepper, but you could add chili powder, garlic powder, onion powder, cayenne, even your favorite herbs. I find 30 minutes to be the perfect cooking time for me and my oven, the chickpeas are crispy on the outside but still creamy on the inside. You can taste them along the way and find a cooking time you prefer.


You probably know that chickpeas are also called garbanzo beans, but I find chickpeas to be the more appetizing of the two monikers when trying to convince someone they should eat them. They are great sources of fiber and protein, and 1/2 cup contains 8% of the standard daily recommendation of iron.


Roasted Chickpeas

1 15 oz can chickpeas
1/2 Tbsp olive oil
Kosher salt to taste
Fresh cracked black pepper to taste
Optional: other seasonings/herbs

Directions: Drain and rinse chickpeas and pat as dry as possible. Toss with olive oil, salt, pepper and any other seasonings, place in a single layer on a baking sheet and bake at 400 degrees for 25-30 minutes, shaking pan or stirring beans around at least once.


Cost:

Chickpeas (organic): $1.39

Total Cost: $1.39

Four Servings: $.35 per serving

Give Gardening a Chance!

I told myself I would focus on recipes and not turn this into a "preachy" blog about why you should eat healthfully and try to eat organic/natural/locally grown when possible, but I would like to share with you what I find to be the merits of growing my own food.

First, let's address the "but I don't have room for a garden" argument. You can start with just one or two items in a small area of your yard or even in a pot--container gardening is a great solution. I don't have near enough room as I would like for my garden, so for now, I have pots of chives, parsley, strawberries, habaneros and jalapenos. Last year I didn't have a garden at all and grew three different types of tomatoes in pots on our deck along with the habaneros my husband insisted on planting (he doesn't eat them). Even a couple of small herb pots on your windowsill is a great start. Another great option if you don't have the room you would like is looking into community gardens. My city has two community gardens (one happens to be right near my home) with 10' x 10' or 20' x 20' plots available for members of the community to reserve each growing season, and for only a $15-$20 fee.

For me, the biggest benefit of growing my own food is knowing exactly where it comes from and that it isn't drenched in pesticides or genetically modified (select your seeds/plants carefully). It doesn't have to be trucked or otherwise shipped here to be available to me, I simply walk outside and pick what I need. There is also a tremendous sense of accomplishment that comes from tending to the garden and the results being beautiful, healthful food to put on the table for my family. While this has really been my pet project because it involved the back-breaking work of tearing out the existing professional landscaping, the whole family is excited and getting involved in one way or another.  I will also decrease my trips to the grocery store, which has many benefits that include spending less money on food and gas.

Even though the only things I have harvested so far are five strawberries and several sprigs of parsley, I love to stand outside and just admire the beautiful green plants, many of which are starting to blossom. In the garden this year, I planted spinach, kale, broccoli, radishes, bell peppers, six varieties of tomatoes, yellow squash, zucchini, eggplant, butternut squash, cucumbers, peas, snap peas, green beans, lima beans, celery, white onions, red onions, garlic, Brussels sprouts and romaine lettuce. Using what we can't eat right away and filling in where necessary with a bit of organic and locally grown produce from my farmers market, I am also going to give canning a try this year. I hope to can and freeze enough to get us through several months after our garden has stopped producing and the farmers market closes down.

These are some pictures I took just a few days ago. I will be picking some of the romaine lettuce tomorrow for a salad recipe I'm working on--it's so full and such a beautiful shade of green! Please ignore the obvious fact that my weeder desperately needs to get out there and finish working off the $50 she "accidentally" spent on game credits while using the iPod Touch. ;)

Broccoli

Butternut Squash

Tomatoes

Cucumbers

Parsley

Habaneros

Kale

Strawberries

Romaine Lettuce

Very Veggie Black Bean Enchiladas

We love Mexican-inspired dishes, and I am always looking for ways to make them a little more healthful. I have written this as a vegetarian recipe, but you could easily add some shredded chicken or beef if you have meat-eaters in the house to appease. Whenever I am trying out newfangled recipes on my family, I try to combine the new/different ingredients with flavors that are familiar to them. Carrots, zucchini and broccoli aren't usually found in this type of dish, but I think the sauce, cheese, beans and tortillas are enough to distract everyone!

I am trying to cut down even further on the gluten in our diets, so I am choosing to use brown rice tortillas tonight. They are $2.00 more per package than the whole wheat tortillas at my favorite grocery store (they sell whole wheat tortillas under their own label pretty inexpensively), but this is such an economical recipe overall, the added cost doesn't bother me, nor does it really add up to much when you break it down to the cost per serving. I'll run the numbers for you though with the whole wheat tortillas too. I don't use corn tortillas since I can't find organic ones, but they would work as well. Again, I am using organic cheese, you use what you like or even skip it. Fresh parsley and cilantro are very inexpensive at the grocery store, though the parsley I used came from my backyard. I am serving the enchiladas tonight with fresh peaches and pineapple, both grilled (on the charcoal grill). The peaches were on sale, and after a great sale and an elusive manufacturer's coupon (yes, for fresh fruit!), I paid only $1.38 for a huge pineapple--delicious, easy and cheap sides!

Very Veggie Black Bean Enchiladas

6  brown rice or whole wheat tortillas (8-10")
1/2 Tbsp olive oil
2 cloves garlic, minced
1 small onion, chopped
1 bell pepper, chopped
1 med zucchini, diced
2 carrots, diced small
1 cup broccoli, chopped
1 15 oz can black beans (or 1 cup dry, cooked according to pkg directions)
1 8 oz can no salt added tomato sauce
1/2 tomato sauce can of water
2 tsp chili powder (divided)
1 tsp cumin (divided)
1/2 tsp garlic powder
1 cup grated Monterey jack cheese
2 Tbsp fresh parsley or cilantro, chopped
Kosher salt to taste (optional)


Step 1: In a mixing bowl, combine tomato sauce, water, 1 tsp chili powder, 1/2 tsp cumin, garlic powder and salt to taste.

Step 2: Heat olive oil over medium heat. Add onion, carrots, garlic, bell pepper, 1 tsp chili powder, 1/2 tsp cumin, parsley/cilantro and a little sprinkle of salt. Saute for 5 minutes, add zucchini and broccoli, saute for another 3 minutes, stir in beans and remove from heat.

Step 3: Spray sides of 9 x 11 baking dish with non-stick cooking spray and then spoon about 1/4 cup of sauce into bottom and spread out.

Step 4: Warming tortillas in the microwave or oven will make them more pliable if necessary. Spread each tortilla with one tablespoon of sauce, spoon 1/6 of the vegetable/bean mixture on each tortilla, sprinkle with one tablespoon of cheese, roll up and place seam side down in the baking dish. When all of them are rolled up and in the dish, top with remaining sauce and sprinkle with remaining cheese. Bake at 375 degrees for 20 minutes.

Cost:

Brown rice tortillas (pkg of 6) = $3.67

Can black beans (organic) =  $1.39

Zucchini: On sale for $.99/lb, used a 5 oz zucchini = $.31

Tomato Sauce (on sale) = $.25

Montery jack cheese (organic): On sale for $3.49/8 oz pkg, used 1/2 = $1.75

Onion: $.75/lb, used 6 oz onion = $.28

Garlic: $.25/ head, 2 cloves is 1/12 of head = $.02

Carrots (organic): $1.98/2 lb pkg, 2 carrots is 1/9 of pkg = $.22

Red Bell Pepper (on sale): $1.50
Broccoli (cut and bagged): $2.99/lb, used 2 oz =  $.37

Total Cost: $9.76

Six Servings: $1.63 per serving

Using Whole Wheat Tortillas:

Whole wheat tortillas: $1.67/pkg of 8, 6 tortillas is 3/4 of pkg = $1.25

Total Cost: $7.76

Six Servings: $1.29 per serving

Berry Chocolatey Summertime Parfaits

Yes, we do actually eat desserts in this house, though it may come as no surprise that I do try to make them somewhat healthful (we won't talk about my famous double chocolate cupcakes). This recipe is nice and light, a perfect summertime dessert. It serves four as I have written it. I figure one cup of berries per person, and one pint of whipped cream per four to six people. Any more than that, and I double the amount of whipped cream.

Strawberries, raspberries and blueberries (especially the latter two) are some of the produce items I buy almost only when they are on sale, which luckily seems to be often lately. I do have two giant pots of strawberry plants in my backyard, but they are new and so far they have yielded five strawberries. The kids bring me fresh-picked berries when they come home from my in-laws' cabin, but that will not be for at least another month or two. Today I hit the berry jackpot though, as fresh strawberries, blueberries and raspberries were all on sale for really great prices. I have mentioned that I buy organic dairy products whenever possible, and since I got such a great deal on everything else, I did not mind paying more for the organic whipping cream.

All that said, this is another recipe you can adjust to fit your tastes and your budget. If you don't care for a certain berry or don't want to pay the outrageous prices they are often marked with, use more of another variety. Replacing some of the berries with sliced bananas is also a money-saver. If you don't care for the chocolate flavor in your whipping cream, omit the cocoa powder. You can use granulated sugar instead of a stevia-derived sweetener. Skip the almonds on top or use graham crackers, granola, chocolate or vanilla wafers, grated chocolate, etc. You can certainly use a non-organic whipping cream, or you can use the dairy or non-dairy already-prepared options that are out there.

Blueberries provide fiber and Vitamin C, raspberries have even more fiber and Vitamin C than blueberries, and strawberries have less fiber than both but more vitamin C--just one cup of strawberry halves gives you 149% of the standard daily recommendation for Vitamin C. All three contain antioxidants, and that brings us to a subject that surpasses my limited knowledge, though I do know that Vitamin C is an antioxidant. Let's just say that all three are good for you!

Berry Chocolatey Summertime Parfaits

4 cups berries
1 pint heavy whipping cream
2 Tbsp cocoa powder
1 packet of stevia sweetener (or equivalent 2 tsp granulated sugar)
1 tsp vanilla extract
1/4 cup slivered almonds

Step 1: Make sure your cream is nice and chilled, pour it into a bowl that is not too small but not so large that the cream is too spread out--you need to be able to whip air into it well. Chilling your bowl and whisk/attachment can help the process as well. Whip on medium speed (or by hand). When cream has thickened slightly and has just started to get foamy, add the vanilla, sweetener and cocoa powder and continue to whip. Most directions for whipping cream will tell you to stop when it forms soft peaks--when you pull the whisk out, the dollop of cream on it should bend over at the top. I personally like to take it a little further, but you have to reduce the speed and watch it closely, as you can have yourself a bowl of butter very quickly.

Step 2: Spoon 1/2 cup berries in the bottom of each serving glass/dish. Top with a layer of whipped cream, another 1/2 cup of berries, another layer of whipped cream and then garnish each with 1 Tablespoon of slivered almonds.

Warning: I like to keep the whipped cream VERY lightly sweetened and let the deep chocolatey taste bring out the sweetness in the berries. If your berries aren't sweet enough, or you prefer it sweeter, you may want to adjust the sweetener/sugar, starting by doubling it and adjusting from there.

Cost:

Strawberries: $1.50/lb pkg, used 1/2 = $.75

Blueberries: $2.50/pint pkg, used 1/2 = $1.25

Red Raspberries: $1.99/6 oz pkg, used 1/2 = $1.00

Heavy Whipping cream, pint (organic): $1.89

Almonds: $1.49/pkg, used 1/2 = $.75

Total Cost: $5.64

Four Servings: $1.41 per serving

A Little Nutty, A Little Fruity Chicken Salad

I don't eat a lot of meat and poultry, but this one chicken recipe I really enjoy. It's so flavorful but light and refreshing at the same time. I am all about texture and crunch in my food, and while my husband is at the opposite end of the spectrum, he loves this chicken salad with all of the crunchy veggies I load it with. I like to eat this as is or over organic baby spinach, and it is wonderful as a sandwich as well. It makes 4 adult-size servings, about 6 servings in our house with the kids.

I prefer the lightness of the plain yogurt, but you could certainly use mayonnaise or the whipped salad dressing stuff if you prefer. You could also substitute chopped pecans, pistachios or walnuts for the almonds. I buy organic grapes, which are very comparable in price to the non-organic at my favorite grocery store. I also use organic yogurt, and at only $.59 cents worth in this recipe, the higher initial cost over the non-organic doesn't phase me. I also used organic chicken, which ups my cost considerably over non-organic, but again, the cost is worth it for me, especially when spread out over more than one meal.



A Little Nutty, A Little Fruity Chicken Salad

2 cups cooked chicken, shredded/diced/cubed
1 cup red grapes, halved
1 stalk of celery, chopped
2 carrots, chopped
1/4 cup red onion, chopped
1/4 cup slivered almonds
1/2 cup plain, unsweetened yogurt
1 Tbsp prepared mustard (brown, whole grain or Dijon impart the best flavor)
1/2 tsp dried tarragon
Kosher salt to taste
Fresh cracked black pepper to taste

Directions: Place all ingredients in a large mixing bowl and stir until just combined. Serve immediately or chill if desired.

Cost:

Chicken (organic): Used 1/3 of  Stretched Out Slow Cooker Whole Chicken = $3.94

Grapes (organic): $2.89/lb, used 4 oz = $.72

Carrots (organic): $1.98/2 lb bag, 2 carrots is 1/9 of bag =  $.22

Celery: $1.18 per head, 2 stalks is 1/12 = $.10

Red onion: $.75/lb, small onion was 6 ounces ($.28), used 1/2 = $.14

Yogurt (organic): $4.69/32 oz container, used 1/8 =$.59

Almonds: $1.49 per package, used 1/2 of pkg = $.75

Total Cost: $6.46

Four Servings: $1.62 per serving

Six Servings: $1.08 per serving