recipes

Ethnic 10 August 2015

Chicken & Vegetable Chow Mein

Ingredients
  • 1/4 pound spaghetti
  • 3/4 pound boneless, skinless chicken thighs, cut into thin strips
  • 1 tablespoon plus 1/3 cup Kikkoman Stir-Fry Sauce, divided
  • 4 teaspoons Kikkoman Soy Sauce, divided
  • 2 tablespoons vegetable oil, divided
  • 1 small carrot, julienned
  • 2 stalks celery, cut diagonally into thin slices
  • 1/2 onion, thinly sliced
  • 3 cloves garlic, minced
  • 1/4 pound bean sprouts
  • 1/4 teaspoon black pepper
  • 1 teaspoon Asian sesame oil
Preparation
  1. Cook pasta according to package directions; drain, rinse and drain thoroughly.
  2. Meanwhile, coat chicken with 1 tablespoon stir-fry sauce and 2 teaspoons soy sauce; let stand 15 minutes.
  3. Stir-fry chicken in 1 tablespoon hot oil in wok or large skillet over high heat 3 minutes, or until done; remove. Heat remaining 1 tablespoon oil in same pan. Add carrot; stir-fry 1 minute. Add celery, onion and garlic; stir-fry 3 minutes longer. Stir in bean sprouts, chicken, pasta, remaining 1/3 cup stir-fry sauce, 2 teaspoons soy sauce and pepper.
  4. Cook, stirring, until all ingredients are coated with sauce and pasta is heated through. Remove from heat; stir in sesame oil.
Serves

Makes 4 servings

Source: Kikkoman

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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Main Dishes 10 August 2015

Five Star Meals From Your Kitchen

Pan Sautéed Chicken With Vegetables and Herbs
Butternut Squash Soup With Sage
Butter and Herb Salmon Cakes
Four-Cheese Potato-Stuffed Mushrooms

(Family Features) - In the restaurant world, professional chefs can afford to spend hours on their culinary creations. When they come home after a long day, however, even the most passionate cooks tend to relish a few cooking shortcuts. From simple recipes to pantry essentials, there are a variety of tips and tricks that home cooks can add to their repertoire, too.

Timesaving products, such as prepared stock and mashed potatoes, allow home cooks to replicate restaurant-quality dishes without spending all day over a hot stove. Here are a few recipes that are easy to prepare, but rich with flavor.

For an elegant main course, try Pan Sautéed Chicken With Vegetables and Herbs. This moist, flavorful dish gets its richness from Swanson chicken stock. Or trade in the traditional salmon filet for savory Butter and Herb Salmon Cakes. Made with cayenne, tarragon, garlic and Idahoan Butter and Herb Mashed Potatoes, these cakes are a cinch to prepare, but friends and family will think you ordered in.

Butternut Squash Soup With Sage is a show-stopping first course that is accented with the flavors of sweet apples and sage. For an appetizer that will please a crowd, try Four-Cheese Potato-Stuffed Mushrooms.

For more easy entertaining recipes, visit www.swansonstock.com and www.idahoan.com.

Pan Sauteed Chicken with Vegetables and Herbs

Pan Sautéed Chicken With Vegetables and Herbs

Ingredients
  • 1/8 teaspoon ground black pepper
  • 1/8 teaspoon paprika
  • 2 tablespoons all-purpose flour
  • 2 tablespoons olive oil
  • 4 bone-in chicken breast halves
  • 2 small red onions, cut into quarters
  • 1 pound new potatoes, cut into quarters
  • 8 ounces fresh whole baby carrots (about 16), green tops trimmed to 1 inch
  • 1 1/2 cups Swanson chicken stock
  • 3 tablespoons lemon juice
  • 1 tablespoon chopped fresh oregano leaves
  • 1 tablespoon chopped fresh thyme leaves
Preparation
  1. Heat oven to 350°F. Combine black pepper, paprika and flour in small bowl. Coat chicken with flour mixture.
  2. Heat the oil in 12-inch oven-safe skillet over medium-high heat. Add chicken and cook until it's well browned on all sides. Remove chicken from skillet.
  3. Add onions and potatoes to skillet and cook for 5 minutes. Add carrots, stock, lemon juice and oregano and heat to a boil. Return the chicken to the skillet. Cover the skillet.
  4. Bake at 350°F for 20 minutes. Uncover the skillet and bake for 15 minutes or until the chicken is cooked through and the vegetables are tender. Sprinkle with the thyme.
Preparation Time

20 minutes

Cook Time

1 hour

Serves

Servings 4

Butternut Squash Soup With Sage

Butternut Squash Soup With Sage

Ingredients
  • 1 tablespoon vegetable oil
  • 2 1/2 pounds butternut squash, peeled and seeded and cut into 1-inch cubes
  • 2 medium Granny Smith apples, cored and sliced
  • 1 large onion, chopped
  • 1 tablespoon sugar
  • 1 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper
  • 3 cups Swanson chicken broth (regular, Natural Goodness or Certified Organic)
  • 1 tablespoon butter OR margarine
  • 12 fresh sage leaves
Preparation
  1. Heat oil in saucepot over medium heat. Add squash, apples and onion and cook until almost tender. Stir in sugar, coriander and cayenne pepper. Cook and stir 2 minutes.
  2. Add broth. Heat to a boil. Cook over low heat 10 minutes or until squash is tender.
  3. Place cooked squash mixture in food processor, using a slotted spoon. Cover and blend until smooth, adding enough cooking liquid to make soup of desired consistency.
  4. Heat butter in small skillet. Add sage and cook until crisp. Remove and drain on paper towels. Reserve butter in skillet. Divide soup among 4 bowls. Drizzle each with sage butter and garnish with fried sage leaves.
Preparation Time

20 minutes

Cook Time

25 minutes

Serves

Servings 4

Butter and Herb Salmon Cakes

Butter and Herb Salmon Cakes

Ingredients
  • 4 cups water
  • 1 1/2 lemons
  • 1 10 to 12-ounce salmon filet
  • 1/3 cup celery, finely diced
  • 1/3 cup onion, finely diced
  • 3 teaspoons mayonnaise
  • Pinch of cayenne pepper
  • 3/4 teaspoon tarragon
  • 1/2 teaspoon garlic
  • 1/4 teaspoon dry mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 4-ounce pouch Idahoan Butter and Herb Mashed Potatoes, dry
  • Canola oil
Preparation
  1. In a medium pot, boil 4 cups water with the juice of the lemons, placing one lemon half in the water. Reduce heat to a simmering boil. Poach salmon filet in water by cooking, covered, for 7 to 10 minutes, or until done. Remove with spatula. Set aside to cool.
  2. When salmon is cool, combine with celery, onion, mayonnaise, cayenne, tarragon, garlic, dry mustard, salt and black pepper in large bowl and mix well. Add dry potatoes slowly while mixing until everything is moist.
  3. Form patties and cook in preheated canola oil in a large skillet on medium-high heat until both sides are brown (3 minutes per side).
  4. Serve hot.
Preparation Time

15 Minutes

Cook Time

15 Minutes

Serves

Servings 6

Four-Cheese Potato-Stuffed Meatballs

Four-Cheese Potato-Stuffed Mushrooms

Ingredients
  • 1 4-ounce package Idahoan Four Cheese Mashed Potatoes
  • 12 large mushrooms or 18 medium mushrooms
  • 3 tablespoons butter, margarine or olive oil
  • 3 tablespoons chopped chives
  • 3/4 teaspoon salt
Preparation
  1. Preheat oven to 450°F.
  2. Prepare potatoes as package directs.
  3. Remove stems from mushrooms; chop stems and set aside. Carefully scoop out center of each mushroom cap with a spoon, leaving 1/2-inch shell.
  4. Melt butter in 10-inch skillet over medium heat. Add chopped mushroom stems and cook 3 minutes or until tender. Remove from heat and stir in mashed potatoes, 2 tablespoons chives and salt.
  5. Fill each mushroom cap with potato mixture, mounding it slightly. Bake 10 minutes or until potatoes are lightly golden. Sprinkle mushrooms with remaining 1 tablespoon chives.
Preparation Time

15 minutes

Cook Time

15 minutes

Serves

Servings 12

Source

Swanson Broth
Idahoan Potatoes

Ethnic 10 August 2015

Chicken Enchiladas

Ingredients
  • 1 10 3/4-ounce can Campbell's Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
  • 1/2 cup sour cream
  • 1 tablespoon butter
  • 1 medium onion, chopped (about 1/2 cup)
  • 1 teaspoon chili powder
  • 2 cups chopped cooked chicken or turkey
  • 1 4-ounce can chopped green chilies
  • 8 8-inch flour tortillas, warmed
  • 1 cup shredded Cheddar or Monterey Jack cheese (4 ounces)
Preparation
  1. Stir soup and sour cream in small bowl.
  2. Heat butter in 2-quart saucepan over medium heat. Add onion and chili powder and cook until tender. Add chicken, chilies and 2 tablespoons soup mixture.
  3. Spread 1/2 cup soup mixture in an 11- by 8-inch (2-quart) shallow baking dish. Spoon about 1/4 cup chicken mixture down center of each tortilla. Roll up tortillas and place seam-side down in baking dish. Spoon remaining soup mixture over filled tortillas. Top with cheese.
  4. Bake at 350°F for 25 minutes or until enchiladas are hot and bubbly.
Preparation Time

20 minutes

Bake Time

25 minutes

Serves

Makes 4 servings

Source

Campbell's Cooking Soups

Ethnic 10 August 2015

Chicken Enchiladas

Zesty enchilada sauce and diced green chiles give these chicken enchiladas their kick. Serve them with Mexican rice and spicy black beans.

Ingredients
  • 2 cans (10 ounces each) Las Palmas Enchilada Sauce, divided
  • 2 cups cooked, shredded boneless, skinless chicken breast meat
  • 1 cup Mexican blend or Monterey Jack cheese, divided
  • 1 can (4 ounces) diced green chiles, drained
  • 8 (6-inch) corn tortillas, warmed
Preparation
  1. PREHEAT oven to 350°F. Grease 11- by 7-inch baking dish.
  2. SPREAD 1/2 cup enchilada sauce on bottom of prepared baking dish. Combine chicken, 1/2 cup enchilada sauce, 1/2 cup cheese and chiles in medium bowl. Spoon chicken mixture evenly down center of each tortilla; roll up. Place seam-side down in baking dish. Top with remaining enchilada sauce and cheese.
  3. BAKE 15 to 20 minutes or until heated through and cheese is melted.
  4. Top with sour cream and chives, if desired.
Preparation Time

15 minutes

Cook Time

30 minutes

Serves

Serves 4

Source

Las Palmas

Appetizers & Sides 10 August 2015

Appetizer Meatballs Your Way

Choose from Tex-Mex, Swedish, Chinese, or Middle Eastern flavors

Ingredients

Basic Meatball Mixture

  • 1 1/2 pounds ground meat or poultry, or any combination (ground beef, veal, pork, lamb, chicken or turkey)
  • 1 medium onion, finely chopped
  • 1/2 cup dry bread crumbs
  • 1/4 cup milk
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
Preparation
  1. Preheat oven to 400°F. Coat a 9x13-inch baking sheet with non-stick spray or olive oil, or line pan with non-stick aluminum foil.
  2. In a mixing bowl, combine ground meat, onion, bread crumbs, milk, parsley, salt and pepper.
  3. Add the seasoning for the flavor of meatball you want.
  4. Form 48 meatballs from mixture and place on prepared baking sheet.
  5. Bake 15 minutes, or until meatballs reach 160°F (165°F if using ground poultry).
  6. If not serving immediately, keep warm in a 200°F oven or cool and refrigerate in shallow containers.
  7. Accompany the meatballs with dipping sauce listed for meatball variety.
  8. Tex-Mex Meatballs - Ground beef stands up to hearty flavors. Seasoning for meatball mixture: 1/3 cup chopped fresh cilantro plus 1 1/2 teaspoons chili powder and 1 teaspoon ground cumin. Dipping sauce: purchased chunky salsa or green tomatillo salsa.
  9. Swedish Meatballs - Ground turkey or chicken gives a delicate flavor. Seasoning for meatball mixture: 1 teaspoon ground allspice, 1 teaspoon sweet paprika and 1/4 teaspoon freshly grated nutmeg. Dipping sauce: 1 cup sour cream, 1/3 cup milk, 2 tablespoons (half of a 1-ounce packet) dry onion soup mix, 1 teaspoon Worcestershire sauce, 1 teaspoon dried dill weed. Mix together at least an hour before serving.
  10. Chinese Meatballs - Get best flavor by using some ground pork. Seasoning for meatball mixture: 1/4 cup chopped almonds, 2 tablespoons soy sauce, 1 teaspoon finely chopped garlic, 1/2 teaspoon dried hot red pepper flakes and 1 teaspoon ground ginger. Dipping sauce: purchased (10-ounce) jar sweet and sour sauce.
  11. Middle-Eastern Meatballs - Get best flavor by using ground lamb. Seasoning for meatball mixture: 1 teaspoon finely chopped garlic and 1 teaspoon ground cinnamon. Sprinkle formed meatballs with 2 tablespoons sesame seeds; press into meat. Dipping sauce: 1 cup plain whole-milk yogurt, 1 tablespoon olive oil, 1/4 cup chopped green onions, 2 tablespoons chopped fresh mint, 1 tablespoon fresh lemon juice, 1 teaspoon sugar.
Serves

Makes 48

Source

USDA

One Dish Meals 07 August 2015

Country Chicken Casserole

Ingredients
  • 1 can (10 3/4 ounces) Campbell's Condensed Cream of Celery Soup (Regular, 98% Fat Free or 25% Less Sodium)
  • 1 can (10 3/4 ounces)Campbell's Condensed Cream of Potato Soup
  • 1 cup milk
  • 1/4 teaspoon dried thyme leaves, crushed
  • 1/8 teaspoon ground black pepper
  • 4 cups cooked cut-up vegetables*
  • 2 cups cubed cooked chicken or turkey
  • 4 cups prepared Pepperidge Farm Herb Seasoned Stuffing
Preparation
  1. Stir soups, milk, thyme, black pepper, vegetables and chicken in 3-quart shallow baking dish. Top with stuffing.
  2. Bake at 400°F 25 minutes or until stuffing is golden brown.
Preparation Time

10 minutes

Bake Time

25 minutes

Serves

Makes 5 servings

Notes, Tips & Suggestions

Use a combination of cut green beans and sliced carrots.

Source

Campbell's Cooking Soups

One Dish Meals 07 August 2015

Easy Chicken Pot Pie

Chicken and vegetables are paired in a creamy sauce and topped with a golden biscuit crust. Serve with a mixed green salad, and for dessert, offer ice cream and Pepperidge Farm cookies.

Ingredients
  • 1 (10 3/4-ounce) can Campbell's Cream of Chicken Soup or 98% Fat Free Cream of Chicken Soup
  • 1 package (about 9 ounces) frozen mixed vegetables, thawed
  • 1 cup cubed cooked chicken or turkey
  • 1/2 cup milk
  • 1 egg
  • 1 cup all-purpose baking mix
Preparation
  1. Preheat oven to 400°F. Mix soup, vegetables and chicken in 9-inch pie plate.
  2. Mix milk, egg and baking mix; pour over chicken mixture. Bake 30 minutes or until golden.
Preparation Time

10 minutes

Bake Time

30 minutes

Serves

Serves 4

Notes, Tips & Suggestions

Tip: As a variation, substitute Campbell's Cream of Chicken with Herbs Soup.

Source

Campbell's

One Dish Meals 07 August 2015

Hearty Chicken & Noodle Casserole

Ingredients
  • 1 can (10 3/4 ounces) Campbell's Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
  • 1/2 cup milk
  • 1/4 teaspoon ground black pepper
  • 1 cup frozen mixed vegetables
  • 2 cups cubed cooked chicken
  • 2 cups medium egg noodles, cooked and drained
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup shredded Cheddar cheese (about 2 ounces)
Preparation
  1. Stir soup, milk, black pepper, vegetables, chicken, noodles and Parmesan cheese in 1 1/2-quart casserole dish.
  2. Bake at 400°F 25 minutes or until vegetables are tender. Stir chicken mixture. Top with Cheddar cheese.
Preparation Time

10 minutes

Bake Time

25 minutes

Serves

Makes 4 servings

Notes, Tips & Suggestions

Golden Onion Chicken & Noodle Casserole: Substitute 1/2 cup crushed French fried onions for Cheddar cheese.

Hearty Chicken Casserole with a Twist: Substitute 2 cups cooked corkscrew-shaped pasta for egg noodles.

Source

Campbell's Cooking Soups

One Dish Meals 07 August 2015

Cheesy Chicken and Rice Casserole

Always a favorite, Cheesy Chicken and Rice Casserole is a meal that can be easily customized from Mexican to Italian, just by switching the cheese!

Ingredients
  • 1 10 3/4-ounce can Campbell's Cream of Chicken Soup (Regular or 98 % Fat Free)
  • 1 1/3 cups water
  • 3/4 cup uncooked regular long-grain white rice
  • 1/2 teaspoon onion powder
  • 2 cups fresh or frozen vegetables
  • 4 skinless, boneless chicken breast halves
  • 1/2 cup shredded Cheddar cheese
Preparation
  1. Stir soup, water, rice, onion powder and vegetables in 12- by 8-inch shallow baking dish.
  2. Top with chicken. Season chicken as desired. Cover.
  3. Bake at 375°F for 45 minutes or until chicken and rice are done. Top with cheese.
Preparation Time

5 minutes

Bake Time

45 minutes

Serves

Makes: 4 servings

Notes, Tips & Suggestions

Italian: In place of onion powder and pepper, use 1 teaspoon Italian seasoning. Substitute 1/3 cup shredded Parmesan cheese for Cheddar.

Mexican: In place of onion powder and pepper, use 1 teaspoon chili powder. Substitute Mexican cheese blend for Cheddar.

Source

Campbell's Cooking Soups

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