Menu Monday

I got a jump on food prep. for the week on Sunday by cooking chicken and wild rice for soup and salad later in the week. Busy week as I get set for my final local holiday boutique. If you are local, email me or check facebook for updates on this fun event!

Here are 3 easy meals to get me through the week.

Wild Rice Chicken Salad
Mexi Night (tacos or enchilladas)
Wild Rice Soup (Made this Sunday and served with this salad and will have leftovers later in the week)

Byerly's Wild Rice Soup

6 Tablespoons butter
1/2 onion, diced
1/2 cup flour
3 cups chicken broth
2 cups cooked wild rice
1 cup half & half
1/2 cup minced ham
1/3 cup finely shredded carrots
3 Tablespoons chopped slivered almonds
2 Tablespoons dry sherry

Melt butter in a large pot and saute onions. Blend in flour, gradually add broth. Cook, stirring constantly to boil. Boil and stir for one more minute. Stir in rice, ham, carrot, almonds, simmer 10 minutes. Blend in half & half and sherry. heat to serving temp.

I am linking up with I AM AN ORGANIZING JUNKIE Check out this site for more great recipes.