Hearty Beef Stew

2 pounds lean beef, cut into 1 inch cubes
1 onion, chopped
3 cloves garlic, minced
1 tsp thyme
1 tsp oregano
1 tsp marjoram
1 tsp basil
1 bay leaf
1 tsp black pepper, freshly ground
4 cups water
1 cup red wine
1 cup celery, chopped
4 cups potato, chopped
2 cups carrots, chopped
8 oz. mushrooms, chopped

In non-stick dutch oven or large pot, sear beef over medium high heat, stirring to brown on all sides. Add onion and garlic plus 1 tsp water and continue cooking until onion is translucent and softened. Add spices, stirring quickly to coat for 1 minute. Add water, wine and 2 cups potatoes. Bring to boil. Reduce heat to low. Simmer uncovered 3-4 hours, stirring occasionally, until potatoes begin to break down and dissolve, thickening broth. Add remaining potatoes and additional vegetables, as well as additional 1-2 cups water if necessary. Return to boil and cook over low heat for another hour, or until vegetables are tender.

Broiled Fish Roll-Ups

1 1/2 pounds orange roughy
1/4 cup celery, chopped
1/4 cup mushrooms, chopped
1/4 cup onion, chopped
1/4 cup cooked spinach, chopped
1/2 tsp thyme
1/2 tsp black pepper, freshly ground
lemon juice

Preheat broiler. Rinse fish and pat dry. Combine celery, mushrooms and onions with 1 tsp water in non-stick pan and cook over medium heat until soft and translucent. Remove from heat. Add spinach, thyme and black pepper. Mix well, adding water to moisten if necessary. Divide mixture on fillets. Roll up fish and fasten with toothpicks. Place rolled fillets on broiler. Sprinkle each with lemon juice. Place rack under broiler 4-5 inches from heat. Cook 5-7 minutes, turn carefully and cook 5 minutes more, or until fish flakes easily with a fork.

Oriental Stir Fry

1/2 pound skinless chicken breast, cut in 1 inch cubes

1/4 cup water

1 cup broccoli florets

1 cup snow peas

1 cup mushrooms, sliced

1/2 cup water chestnuts

1/2 cup bamboo shoots

2 tbsp lemon juice

4 tbsp white wine

2 tsp thyme

1 tsp nutmeg

black pepper, freshly ground, to taste

Heat large, non-stick skillet over high heat. Mix together lemon juice, wine and spices in bowl. Set aside. Add chicken, stirring frequently until chicken is browned on all sides. Add 1/4 cup water and bring to boil. Stir in broccoli, cooking 1 minute. Stir in snow peas, mushrooms and water chestnuts, cooking 2 minutes. Stir in wine mixture and continue cooking 2 minutes, or until vegetables are tender-crisp. Serve over rice.

Healthy Jambalaya

3 lbs. boneless, skinless chicken breast
1 c. chicken broth (sodium free)
1/2 c. chopped onion
1/2 c. chopped celery
1 green pepper seeded, chopped
1 c. white wine
1/2 tsp. basil
1/2 tsp. thyme
1 bay leaf
1/2 tsp. black pepper
1/4 c. fresh parsley, chopped
1 c. uncooked rice
1/2 c. cooked shrimp
2 tomatoes, diced

Combine broth, onion, celery, pepper, wine, and spices in a saucepan. Bring to boil, stirring often. Remove from heat.
Place rice, chicken, shrimp, and tomato in a large casserole dish. Pour herb mixture into casserole, making sure that all the rice is covered.
Cover and bake 30 minutes at 350 degrees. Turn off oven, but leave casserole dish in for an additional 15 minutes.