Anyway! The two blogs I mentioned are Budget Bytes and Poor Girl Eats Well. Budget Bytes is particularly interesting because the author does a comprehensive breakdown of her ingredient prices to get an accurate price per serving amount. This inspired me to do some of my own calculating, just for interest's sake.
The other night I made a salmon and clam chowder for dinner. The story behind the salmon is that I saw a package of ground salmon in the grocery store that looked perfect for a salmon burger. But when I got it home to make the burger, I saw that the meat had not been ground properly and that is was in long thin shreds. So froze it for a later use and decided to stick it into some clam chowder.So here is what I used, the prices, and then the price per serving. I got 8 servings out of this recipe and put half of it into containers for freezing.
2 cans clams @ $1.67 each = $3.34
half of one container of 10% cream = $0.86
carrots = $0.37
potatoes = $0.76
6 slices bacon (17 slices/package at $4.97/package = $0.29/slice) = $1.74
1 cup of whipping cream left over from another recipe = $1.39
fresh thyme left over from another recipe = $2 (approx.)
salmon = $2.79 (approx. - I didn't keep the receipt for this as I bought it a few weeks before I started keeping track, but this is what I remember it to be approximately)
total cost of chowder = $13.25
8 servings = $1.65/serving
Not bad, eh? There is room for improvement, though. But not bad at all. And the chowder was good!
