recipes

Main Dishes 10 August 2015

Heart Healthy Dinners

Hearty Chicken & Vegetable Chowder
Easy Chicken Shepard's Pie
Santa Fe Chicken Saute

(Family Features) With risk factors for heart disease on the rise, it has never been more important to incorporate heart-healthy meals into your family’s diet.

According to recent statistics, heart disease is the leading cause of death among women in the U.S. With this in mind, Campbell Soup Company is on a mission to help women care for their hearts. With a diverse portfolio of foods that balance great taste and nutritional value, Campbell offers nearly 100 options that meet the criteria for the American Heart Association’s® Heart-Check mark.
Caring for your heart starts in the kitchen

Creating balanced meals for the family doesn’t have to be difficult. In addition to offering heart-healthy foods, Campbell works with its culinary staff, nutrition team and trained chefs to create healthy recipes. This recipe for Sante Fe Chicken Saute is a simple, one-skillet dish that combines lean chicken breast, black beans and corn with a spicy picante kick. Or, try this recipe for Hearty Chicken and Vegetable Chowder, which features chicken paired with a flavorful combination of zucchini, corn, potatoes and cream of celery soup. And no one can resist comforting Easy Chicken Shepard’s Pie. For more easy-to-prepare and heart-healthy recipes and for nutrition information, visit www.campbellskitchen.com.
Seven steps towards a healthier heart

A strong heart starts with a healthy diet and lifestyle. According to the American Heart Association, following these seven health and behavior factors can make a huge difference in your heart’s health. For more heart-healthy tips, visit www.heart.org.

  1. Don’t smoke.
  2. Maintain a healthy weight.
  3. Engage in regular physical activity.
  4. Eat a healthy diet.
  5. Manage blood pressure.
  6. Take charge of cholesterol.
  7. Keep blood sugar, or glucose, at healthy levels.

Hearty Chicken and Vegetable Chowder

Hearty Chicken & Vegetable Chowder

Ingredients
  • 1 tablespoon canola oil
  • 1 large onion, minced (about 1 cup)
  • 1 clove garlic, minced
  • 1 can (10 3/4 ounces) Campbell's® Healthy Request® Condensed Healthy Request® Cream of Celery Soup
  • 1 cup nonfat milk
  • 1 cup water
  • 2 medium red potatoes, diced (about 2 cups)
  • 1 large zucchini, diced (about 1 1/2 cups)
  • 1 cup whole kernel corn
  • 2 cups diced cooked chicken
  • 2 tablespoons chopped fresh parsley
Preparation
  1. Heat oil in 4-quart saucepan over medium-high heat. Add onion and garlic and cook for 2 minutes, stirring occasionally.
  2. Stir in soup, milk and water and heat to a boil. Stir in potatoes, zucchini and corn. Reduce heat to medium-low.
  3. Cook for 35 minutes or until potatoes are tender, stirring occasionally. Stir in chicken and parsley and cook until mixture is hot and bubbling.
Preparation Time

15 minutes

Total Time

1 hour

Serves

6 servings

Easy Chicken Shepards Pie

Easy Chicken Shepard's Pie

Ingredients
  • 1 can (10 3/4 ounces) Campbell's® Healthy Request® Condensed Healthy Request® Cream of Mushroom Soup
  • 1 1/4 cups water
  • 1 1/4 pounds skinless, boneless chicken breast halves, cut into 1-inch pieces
  • 3/4 teaspoon ground black pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon poultry seasoning, crushed
  • 1 tablespoon vegetable oil
  • 1 package (16 ounces) frozen mixed vegetables, thawed
  • 1 cup instant mashed potato flakes
  • 1 cup fat free evaporated milk
  • 1/4 cup shredded 2% milk Cheddar cheese
Preparation
  1. Heat oven to 350°F.
  2. Stir soup and 1/4 cup water in large bowl.
  3. Season chicken with 1/2 teaspoon black pepper, onion powder and poultry seasoning.
  4. Heat oil in 12-inch skillet over medium-high heat. Add chicken and cook until well browned, stirring occasionally. Add chicken and vegetables to soup mixture and stir to coat.
  5. Spoon chicken mixture into 2-quart round casserole.
  6. Microwave remaining water in microwavable bowl on HIGH for 1 to 2 minutes or until hot. Add potato flakes and stir until water is absorbed. Stir in milk and remaining black pepper. Loosely cover and microwave on HIGH for 2 minutes or until mixture is hot.
  7. Spread potato mixture over chicken mixture. Sprinkle with cheese. Bake for 40 minutes or until chicken mixture is hot and bubbling.
Preparation Time

15 minutes

Total Time

1 hour 10 minutes

Serves

4 servings

Santa Fe Chicken Saute

Santa Fe Chicken Saute

Ingredients
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 tablespoon vegetable oil
  • 1 3/4 pounds skinless, boneless chicken breast halves
  • 1 teaspoon minced garlic
  • 4 green onions, minced (about 1/2 cup)
  • 1 can (10 3/4 ounces) Campbell's® Healthy Request® Condensed Healthy Request® Tomato Soup
  • 1/2 cup Pace® Picante Sauce
  • 1/2 cup water
  • 1 can (about 15 ounces) black beans, rinsed and drained
  • 1 cup whole kernel corn
  • 2 tablespoons chopped fresh cilantro leaves
Preparation
  1. Stir chili powder and cumin in small bowl. Season chicken with chili powder mixture.
  2. Heat oil in 12-inch skillet over medium-high heat. Add chicken and cook for 6 minutes or until browned on both sides. Add garlic and onions and cook; stir for 1 minute.
  3. Stir in soup, picante sauce and water and heat to a boil. Reduce heat to medium-low. Add beans and corn. Cover and cook for 15 minutes or until chicken is cooked through.
  4. Sprinkle with cilantro.
Preparation Time

15 minutes

Total Time

35 minutes

Serves

6 servings

Source

Campbell Soup Company

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Appetizers & Sides 10 August 2015

Taco Rice and Beans

Ingredients
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 1 package (1.25 ounces) Ortega Taco Seasoning Mix
  • 1 cup water
  • 1 can (15 ounces) black beans, drained
  • 2 cups cooked rice
  • 1/4 cup Ortega Thick & Chunky Salsa
Preparation
  1. In skillet, heat oil over medium heat. Add onion; cook 3 minutes. Add taco seasoning mix and water. Stir until combined and slightly thickened. Add beans, rice and salsa; stir. Cook 5 minutes more or until contents are heated through.
Preparation Time

5 minutes

Start to Finish Time

15 minutes

Serves

Serves 4

Notes, Tips & Suggestions

Photos copyright (c) 2008 Publications International, Ltd. Used by permission.

Source

Ortega

Appetizers & Sides 10 August 2015

Mexican Fiesta Dip

Ingredients
  • 2 (16-ounce) can Goya black beans, drained and rinsed
  • 1 (14.25-ounce) can Muir Glen diced tomatoes no salt added
  • 2 (11-ounce) cans Del Monte Golden Sweet Whole Kernel Corn no salt added, drained
  • 1 (4.5-ounce) can Old El Paso green chilies chopped, drained
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon Tabasco pepper sauce
  • 1 large ripe avocado, peeled, pitted and diced
  • 2 tablespoons fresh chopped cilantro
  • Baked tortilla chips
Preparation
  1. In large bowl combine black beans, diced tomatoes with liquid, corn, green chilies, olive oil, vinegar, salt and Tabasco. Cover and refrigerate 3-4 hours, stirring occasionally.
  2. To serve, stir in avocado and cilantro to mix well. Serve with tortilla chips.
Source

Can Manufacturers Institute

Ethnic 06 August 2015

Black Bean Quesadillas

Ingredients

1/2 cup canned black beans, rinsed and drained
2 tablespoons Old El Paso salsa
1 tablespoon chopped green onion
1 tablespoon chopped cilantro
1 1/2 cups shredded Pepper Jack cheese (6 ounces)
8 Old El Paso flour tortillas (8 inches in diameter)
4 teaspoons butter or margarine

Preparation

Mash beans slightly; stir together with salsa, green onion, cilantro and cheese. Divide mixture among 4 tortillas, spreading almost to edges. Top with remaining tortillas.
Melt 1 teaspoon butter in 10-inch skillet over medium-low to medium heat. Cook 1 quesadilla in butter 2 to 3 minutes on each side or until brown. Cut into wedges. Repeat with remaining butter and quesadillas.

Serves

Makes 8 servings

Source

American Dairy Association

Old El Paso

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