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.

Velvety Vegetable Cheese Soup

From: Kraft Food & Family

1 Package (16 oz.) frozen broccoli, cauliflower & carrot mix
2 Cans (14 oz. ea.) fat-free, reduced sodium chicken broth
3/4 LB. (12 oz.) Velveeta pasteurized cheese product, cut up

Place vegetables and broth in large saucepan; cover. Bring to boil on medium-high heat. Reduce heat to low; simmer 10 min or until vegetables are tender. -- Mash vegetables with potato masher to desired consistency. -- Stir in Velveeta; cook 5 min. or until cheese is melted and soup is heated through, stirring frequently.

Serves 6