I also planted a winter bed a few days ago, so eventually we will have:
Leeks (transplants given to me of unknown variety)
Beets (a colorful mix)
and garlic (Spanish Roja, once I plant it a little further into November)
We shall see how cold it gets this year--if we end up with another -15F week like last year, I am not sure how much will make it through the winter. I was surprised to see that the carrots, beets, and spinach lasted through last winter despite neglect and colder temperatures than we normally have.
I also have a few pomegranate babies growing inside over the winter, along with the strawberry hanger. The pomegranates were from seed and are a white skinned variety that my mother found originally from Home Depot many years ago. I am hoping to get a few bushes up and running next spring, since they should be big enough to transplant by then. For now I need to get them up to the next size container. I didn't really expect every seed to grow like it did!
Onward to a redone recipe from Betty Crocker:
Impossibly Easy Quesadilla Pie (or I. E. Chile Relleno Pie) with Chicken--Gluten Free
(Image courtesy of Betty Crocker)
- 1 can (4.5 ounces) chopped green chiles, well drained 2 cups shredded Cheddar cheese (8 ounces) 1 Tablespoon chopped fresh cilantro 3/4 cup Bisquick® Gluten Free mix 1 cup milk 2 cans (5 oz each) cooked chicken (do not drain) 3 eggs (salsa if desired for garnish)
Generously coat a deep dish 9" pie plate with cooking spray. (I think a regular pie plate will work, but it may be close)
Drain chicken into a microwaveable container.
Add milk to drained juice (should be about 1.5 cups total liquid)
Microwave on HIGH for 2 minutes.
Mix all other ingredients in a bowl. Add in warm liquids and mix.
Pour into pie plate and bake for 45 minutes or until set and slightly browned on top.
Serve with salsa or sour cream if desired.
Serving Size: makes 6 servings in a 9" pie plate
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 336.5
- Total Fat: 19.3 g
- Cholesterol: 158.4 mg
- Sodium: 704.6 mg
- Total Carbs: 15.7 g
- Dietary Fiber: 0.6 g
- Protein: 23.6 g