Gardening is a good way to add to your food supply. Yesterday , I started my tomato plants, planted some potatoes', peas, greens and radishes. The young almond trees are just starting to get buds , a sign that the season has turned and Spring is on it's way. I also noticed a few new leaves on the pomegranates. Waiting on trees is a long haul but each year I get more fruit and the trees get bigger. I planted a green gage plum this week. It was bare root.
I have been having about two salads a week from my mesculin growing in an old freezer full of dirt.
Todays Recipe:

Enchilada Caserole:

This is as I made it this week.

12 corn tortilla's torn into pieces
3/4 cup browned ground turkey ( You could use tvp)
1/2 can olives sliced
3/4 cup monterey jack cheese cut in 1/2 inch squares
home made chile verde sauce/ or canned
1 can cream of celery soup/ or homemade

Mix chili verde and cream of celery soup till well mixed . Mix all ingredients in caserole until all ingredients are well covered with sauce. Bake until bubbly in 350 degree oven about 20 minutes. Or divide into individual baking dishes and freeze extra's and bake one at a time.

tortilla's .45
ground turkey .20
olives .50
chili verde sauce .05
celery soup .40
cheese . 50
= 2.10
4 - 6 servings

Yesterdays Menu:

two slices of pumpkin bread
1 Tbs peanut butter
1/2 banana .25 cents

enchilada caserole .50 cents

porcupines on brown rice.50 cents

chocolate pudding with pear and granola
.25 cents
total: 1.50