Fruity Curried Chicken Salad

When I first began blogging, I mentioned that much of my cooking was measurement free. This is one of those recipes. I am trying to eat better and have been bored with sandwiches for lunch. The other day I thought I'd go in the kitchen and whip up some chicken salad. This is different from the traditional southern chicken salad that I normally make...with eggs, and homemade sweet pickle. This turned out so delicious.. I will be making it in a larger portion soon!

One small can chicken breast
1-2 TBSP light mayonnaise (start w/ one tbsp and add more if needed)
not quite 1/4 tsp curry powder
craisins
diced apple
chopped celery
toasted chopped pecans
Fresh spinach

Add as much as you like of the fruit, celery, nuts and curry powder. Its all a personal preference. Mix it all together. Layer some fresh spinach leaves on a plate and spoon chicken salad over spinach. So good!!

Nutter Butter Banana Pudding

Doesn't that sound gooooood?!?!? Well...it is! I saw a similar recipe in Southern Living and since I love the recipe I already use for banana pudding, I didn't change a thing..except the cookies.
So..if you'd like to try this out, follow my recipe for Banana Pudding and substitute nutter butters for the vanilla wafers. It took almost 2 whole packages of Nutter Butters.

Enchiladas

Tonight's supper was venison enchiladas. My wonderful husband loves to hunt. We have a freezer full of deer meat. He grinds it into burger and we love to use it in spaghetti sauce, chili, tacos and now...enchiladas. Of course if you don't have access to venison or if you just plain don't like it....use hamburger.

Venison Enchiladas
2lbs ground venison or beef
2 10oz cans enchilada sauce
2 1/2 cups shredded cheddar cheese
1 package taco seasoning
1/3 cup water
6-8 10" tortillas

Preheat oven to 375 degrees.
Brown meat...add a little salt/pepper or black pepper seasoned salt (I use Lawry's)...then drain
Back to pan, add 1 can sauce, taco seasoning, water and 1 1/2 cups cheese. Stir very well. Spoon some of the beef mixture into the center of each tortilla, roll and wrap ends under. Place, seam side down, in 13X9 casserole dish. I was able to fit 6 tortillas in my dish.

Pour the other can of sauce over the enchiladas, then sprinkle 1 cup of cheese over the enchiladas.

Bake 15-20 minutes or until cheese is melted.



If you have any meat mixture left over and you also have extra tortillas, you can always make a pie from what's left. I placed one tortilla in the bottom of a pie plate, filled it w/ the meat mixture, placed another tortilla on top, spread extra sauce over and more cheese. Baked it the same temp and time. The edges curled up during baking, so its not as pretty. I will probably freeze the pie for a later use.