Smart Meal Ideas
A Winning Combination of Taste and Value

Chicken%20and%20Broccoli%20AlfredoThese days, people are looking for simple ways to stretch their dollar in all facets of life, and mealtime is no exception. Dining at home is a great alternative to pricey take-out or restaurant visits 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.

Chicken and Cheese Enchiladas Easy Chicken and Cheese Enchiladas
Makes: 6 servings
Prep: 10 minutes
Cook: 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)
1.    Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
2.    Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl.
3.    Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seamside up in 11 x 8-inch shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish.
4.    Bake at 350°F 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.

Lasagna  Soup Hearty Lasagna Soup
Makes: 4 servings
Prep: 10 minutes
Cook: 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
1.    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.
2.    Stir broth, tomatoes and Italian seasoning in saucepan and heat to a boil.
3.    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.

Salsa Macaroni and Beef Spicy Salsa Mac ‘n’ Beef
Makes: 4 servings
Prep: 5 minutes
Cook: 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
1.    Cook beef in skillet over medium-high heat until browned, stirring to separate meat. Pour off fat.
2.    Add broth and water. Heat to a boil. Add pasta. Cook over medium heat 10 minutes or until pasta is done, stirring often.
3.    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
Prep: 10 minutes
Cook: 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 Mushroom
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
1.    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.
2.    Heat butter in a 10-inch skillet over medium-high heat. Add chicken and cook until well browned, stirring often.
3.    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.


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