A Winning Combination Of Taste And Value

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Hearty Lasagna Soup

These days, people are looking for simple ways to stretch their dollar in all facets of life, and mealtime is no exception. Dining at home can be inexpensive and doesn’t have to require long hours in the kitchen or complicated ingredients. For more than 60 years, Campbell’s Kitchen has been a trusted resource for recipes that are quick, delicious and affordable too.

Campbell Soup Company recently introduced a “Recipes Under $10 Collection” featuring family-favorite recipes designed to feed a family of four on a budget. From Hearty Lasagna Soup to Easy Chicken and Cheese Enchiladas, each of the recipes in the collection demonstrates that cutting costs does not mean sacrificing great taste. Visit www.campbellskitchen.com for additional budget-friendly meal ideas.

Easy Chicken and Cheese Enchiladas

Makes 6 servings; preparation time: 10 minutes; cooking time: 40 minutes

1 can (10-3/4 ounces) Campbell’s Condensed Cream of Chicken soup (Regular, 98% Fat Free or Healthy Request)

1/2 cup sour cream

1 cup Pace Picante sauce

2 teaspoons chili powder

2 cups chopped cooked chicken

1/2 cup shredded Monterey Jack cheese (about 2 ounces)

6 flour tortillas (6-inch), warmed

1 small tomato, chopped (about 1/2 cup)

1 green onion, sliced (about 2 tablespoons)

Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.

Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl.

Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seamside up in an 11-inch-by-8-inch shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish.

Bake at 350 degrees for 40 minutes or until the enchiladas are hot and bubbling. Top with tomato and onion.

Tip: Stir 1/2 cup canned black beans, drained and rinsed, into the chicken mixture before filling the tortillas.

Cost per recipe: $8.54

Cost per recipe serving: $1.42

Cost calculations based on December 2008 national average prices.

Hearty Lasagna Soup

Makes 4 servings; preparation time 10 minutes; cooking time: 25 minutes

1 pound ground beef

1/4 cup chopped onion

1 teaspoon minced garlic

1/4 teaspoon dried parsley flakes

3-1/2 cups Swanson Beef broth (Regular, 50% Less Sodium or Certified Organic)

1 can (14.5 ounces) diced tomatoes

1/4 teaspoon dried Italian seasoning, crushed

1 1/2 cups uncooked mafalda or corkscrew-shaped pasta

1/4 cup grated Parmesan cheese

Cook beef, onion, garlic and parsley in 3-quart saucepan over medium-high heat 10 minutes or until beef is well browned, stirring often. Pour off fat.

Stir broth, tomatoes and Italian seasoning in saucepan and heat to a boil.

Stir pasta in saucepan. Reduce heat to medium. Cook 10 minutes or until pasta is tender. Stir in cheese. Serve with additional cheese, if desired.

Cost per recipe: $7.91

Cost per recipe serving: $1.97

Cost calculations based on December 2008 national average prices.

Spicy Salsa Mac ’n’ Beef

Makes 4 servings; preparation time: 5 minutes; cooking time: 25 minutes

1 pound ground beef

1 can (10-1/2 ounces) Campbell’s Condensed Beef broth

1-1/3 cups water

2 cups uncooked medium shell-shaped pasta

1 can (10-3/4 ounces) Campbell’s Condensed Cheddar Cheese soup

1 cup Pace Thick and Chunky salsa

Cook beef in skillet over medium-high heat until browned, stirring to separate meat. Pour off fat.

Add broth and water. Heat to a boil. Add pasta. Cook over medium heat 10 minutes or until pasta is done, stirring often.

Add soup and salsa. Heat through.

Cost per recipe: $8.49

Cost per recipe serving: $2.12

Cost calculations based on December 2008 national average prices.

Chicken and Broccoli Alfredo

Makes 4 servings; preparation time 10 minutes; cooking time 20 minutes

1/2 of a 1-pound package linguine

1 cup fresh or frozen broccoli flowerets

2 tablespoons butter

1 pound skinless, boneless chicken breast, cut into 1-1/2-inch pieces

1 can (10-3/4 ounces) Campbell’s Condensed Cream of soup (Regular, 98% Fat Free, 25% Less Sodium or Healthy Request)

1/2 cup milk

1/2 cup grated Parmesan cheese

1/4 teaspoon ground black pepper

Prepare linguine according to package directions in a 3-quart saucepan. Add broccoli during the last 4 minutes of cooking. Drain linguine mixture well in a colander.

Heat butter in a 10-inch skillet over medium-high heat. Add chicken and cook until well browned, stirring often.

Stir soup, milk, cheese, black pepper and linguine mixture in skillet. Cook until mixture is hot and bubbling, stirring occasionally. Serve with additional Parmesan cheese.

Tip: You can substitute spaghetti or fettuccine for the linguine in this recipe.

Cost per recipe: $9.05

Cost per recipe serving: $2.26

Cost calculations based on December 2008 national average prices.

All materials courtesy of: Campbell’s Cooking Soups / Swanson Broth

Surprising side dishes

Everyone loves rich and creamy side dishes to accompany their favorite dinner entrées. These classic recipes have been reinvented with a few surprising ingredients and deliciously creamy results with the help of lowfat evaporated milk.

Fondly referred to as “The Cooking Milk,” Carnation Evaporated Milk adds richness and creaminess to recipes. And just like the lowfat milk you drink at home, evaporated milk comes in a lowfat version too. When your recipe calls for milk, simply use that amount of evaporated milk. No extra water is needed. Plus, an added bonus of using evaporated milk is that it has twice the calcium and protein of drinking milk.

For more surprising recipes and to view a video with additional information about Carnation Milk products, visit VeryBestBaking.com.

Penne Pasta with Sun-Dried Tomato

Cream Sauce

Makes about 7, 1/2-cup servings

2 cups (8 ounces) dry penne pasta

8 sun-dried tomatoes, chopped (about 1/3 cup)

1 can (12 fluid ounces) Nestlé Carnation Evaporated Lowfat 2% Milk

2 cups (8-ounce package) shredded Italian-style four cheese blend

1 teaspoon dried basil

1/4 teaspoon garlic powder

1/4 teaspoon ground black pepper

Cook pasta according to package directions, adding sun-dried tomatoes to boiling pasta water for last two minutes of cooking time; drain.

Meanwhile, combine evaporated milk, cheese, basil, garlic powder and pepper in medium saucepan. Cook over medium-low heat, stirring occasionally, until cheese is melted. Remove from heat.

Add pasta and sun-dried tomatoes to cheese sauce; stir until combined.

Creamy Smashed Red Potatoes with Cheese

Makes 15, 1/2-cup servings

3 pounds red new potatoes, unpeeled, cut into quarters

1 cup or more Nestlé Carnation Evaporated Lowfat 2% Milk

2 tablespoons butter, cut into pieces

3/4 cup grated Parmesan cheese blend

Salt and ground black pepper to taste

Place potatoes in large saucepan. Cover with water; bring to a boil. Cook over medium-high heat for 15 to 20 minutes or until potatoes are tender; drain.

Return potatoes to saucepan. Beat with hand-held mixer for a few seconds to break up. Add evaporated milk and butter; beat until milk and butter are mixed in (some lumps will still be present). Add additional evaporated milk, if a smoother consistency is desired. Stir in cheese. Season with salt and pepper to taste.

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