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.

Ground Beef Casserole

1 LB Ground Beef

1 Medium Onion

Salt and Pepper to Taste

½ Tsp. Garlic Powder

1 Tsp. Worcestershire Sauce

½ Tsp. Oregano

1 Can Stewed or Diced Tomatoes

Grated Parmesan Cheese

1 Small Box Macaroni

Sauté beef and onion until beef is done and onions are tender. Add all seasonings and tomatoes. Simmer for about 10 minutes. While simmering, boil the water for the macaroni and cook according to the package directions. Drain macaroni and stir into beef mixture. Pour into a casserole dish and sprinkle with grated cheese. Bake for 10-20 minutes or until cheese melts or browns. This can be served with a side salad and/or garlic bread.