NEW PITTSBURGH COURIER CUISINE NOVEMBER 25-DECEMBER 1, 2009 B5
F
amilies across the country are dusting off their
stoves and rediscovering the art of home cooking. In
fact, the Food Channel recently released its Food
Trends list and home cooking ranked number one*, which
is not surprising in today’s tough economic climate.
As America returns to the kitchen, simple, crowd-pleas-
ing and budget-friendly recipes are in high demand. One
secret to success is stocking the pantry with flavorful and
nourishing basics that can inspire a variety of delicious
dishes. Even some of your favorite pantry items like
Campbell’s Tomato soup offer a healthy, flavorful and ver-
satile base for a meal.
“Now when you cook with Campbell’s Tomato soup, your
meals will be even better for your family because we have
reduced the sodium in our soup by 32 percent, while en-
suring this favorite still delivers the great taste people
have loved for more than 100 years,” said Tom Helsel, a
chef at Campbell Soup Company. “From satisfying
casseroles to quick weeknight stir-fries, Campbell’s
Tomato soup can help busy families put healthy, low-cost
meals on the table quickly.”
Big on taste and little on time and money, each of the fol-
lowing recipes are easy to prepare and cost between $1.06
and $3.27 per serving. Try one tonight!
For more delicious, mouth-watering recipes visit
Fiesta Chicken and Rice Bake
www.CampbellsKitchen.com.
*“Top Ten Food Trends for 2009,” The Food Channel
Fiesta Chicken and Rice Bake
Prep: 5 minutes
Bake: 45 minutes
Makes: 4 servings
1 can (10-3/4 ounces) Campbell’s Condensed Tomato
Soup
3/4 cup water*
3/4 cup uncooked regular long-grain white rice
1 teaspoon chili powder
4 skinless, boneless chicken breasts (about 1 pound)
1/4 cup shredded Cheddar cheese
Stir the soup, water, rice and chili powder in 2-quart
shallow baking dish. Place the chicken on the rice mixture.
Sprinkle with additional chili powder, if desired. Cover the
baking dish.
Bake at 375°F for 45 minutes or until chicken is cooked
through and the rice is tender. Sprinkle with the cheese.
*For creamier rice, increase water to 1-1/3 cups.
Cost per recipe: $5.65
Cost per recipe serving: $1.41
Nutritional values per serving: Calories 356, Total Fat
6g, Saturated Fat 2g, Cholesterol 81mg, Sodium 422mg,
Total Carbohydrate 41g, Dietary Fiber 1g, Protein 32g, Vi-
tamin A 11%DV, Vitamin C 7%DV, Calcium 8%DV, Iron
17%DV
Best Ever Meatloaf
Prep: 10 minutes
Bake: 1 hour 15 minutes
Stand: 10 minutes / Cook: 5 minutes
Makes: 8 servings
2 pounds ground beef
1 can (10-3/4 ounces) Campbell’s Condensed Tomato
Soup
1 envelope (about 1 ounce) dry onion soup and recipe mix
1/2 cup dry bread crumbs
1 egg, beaten
1/4 cup water
Thoroughly mix the beef, 1/2 cup tomato soup, onion
soup mix, bread crumbs and egg in a large bowl. Place the
mixture into a 13 x 9 x 2-inch baking pan and firmly shape
into an 8 x 4-inch loaf.
Bake at 350°F for 1 hour 15 minutes or until the meat-
loaf is cooked through. Let the meatloaf stand for 10 min-
utes before slicing.
Heat 2 tablespoons pan drippings, remaining tomato
soup and water in a 1-quart saucepan over medium heat
until the mixture is hot and bubbling. Serve the sauce
with the meatloaf.
Cost per recipe: $8.44
Cost per serving: $1.06
Nutritional values per serving: Calories 266, Total Fat
13g, Saturated Fat 5g, Cholesterol 96mg, Sodium 529mg,
Total Carbohydrate 13g, Dietary Fiber 1g, Protein 22g, Vi-
tamin A 3%DV, Vitamin C 3%DV, Calcium 3%DV, Iron
14%DV
Sweet & Tangy Grilled
Chicken Salad
Prep: 10 minutes
Marinate: 15 minutes
Grill: 15 minutes
Makes: 4 servings
1 can (10-3/4 ounces) Campbell’s Condensed Tomato soup
2 tablespoons low-sodium soy sauce
2 tablespoons vinegar
2 tablespoons honey
1/2 teaspoon garlic powder or 2 cloves garlic, minced
1/4 teaspoon ground ginger
4 skinless, boneless chicken breast halves (about 1 pound)
8 cups mixed salad greens torn into bite-sized pieces
2 cups fresh vegetables (sliced carrots, yellow pepper
strips, broccoli flowerets and sliced cucumber)
Stir the soup, soy sauce, vinegar, honey, garlic powder
and ginger in a shallow, non-metallic dish or gallon-size re-
sealable plastic bag. Reserve 3/4 cup of soup mixture for
dressing. Add the chicken to the remaining soup mixture
and turn to coat. Cover the dish or seal the bag and re-
frigerate for 15 minutes.
Lightly oil the grill rack and heat the grill to medium.
Grill the chicken for 15 minutes or until cooked through,
turning and brushing often with the marinade. Discard
any remaining marinade. Slice the chicken.
Arrange the salad greens and vegetables on a platter.
Top with the chicken. Drizzle the reserved dressing over
the chicken before serving.
Cost per recipe: $13.06
Cost per recipe serving: $3.27
Nutritional values per serving: Calories 238, Total Fat
3g, Saturated Fat 1g, Cholesterol 73mg, Sodium 498mg,
Total Carbohydrate 22g, Dietary Fiber 3g, Protein 29g, Vi-
tamin A 76%DV, Vitamin C 68%DV, Calcium 5%DV, Iron
12%DV
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