A couple recipes that saved me this week

I was such a slacker with my menu planning that I totally spaced dinner a couple nights this week. My new found website is campbells.com . They have some awesome recipes with few ingredients that are really tasty. Here are two recipes I discovered from their website this week:

Beef Taco Skillet

From: Campbell's Kitchen

Prep: 5 minutes
Cook: 20 minutes

Serves: 4

Ingredients:

1 pound ground beef
1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup (Regular or Healthy Request®)
1/2 cup salsa
1/2 cup water
6 flour tortillas (6-inch), cut into 1-inch pieces

1/2 cup shredded Cheddar cheese

Directions:

Cook the beef in a 10-inch skillet over medium-

high heat until well browned, stirring often to separate meat. Pour off any fat.

Stir the soup, salsa, water and tortillas in the skillet and heat to a boil. Reduce the heat to low. Cook for 5 minutes. Stir the beef mixture. Top

with the cheese.

Creamy Mexican Fiesta: Stir in 1/2 cup sour cream with the soup.

Ranchero Style: Use corn tortillas instead of flour tortillas and shredded Mexican cheese blend instead of Cheddar.

Serving Suggestion: Serve with a mixed gre

en salad with Italian salad dressing and corn-on-the cob. For dessert serve with a store bought flan.

Nutrition Information

Using Campbell's® Condensed Tom

ato Soup : Calories 398, Total Fat 17g, Saturated Fat 0g, Cholesterol 0mg, Sodium 838mg, Total Carbohydrate 32g, Dietary Fiber 3g, Protein 28g, Vitamin A 0%DV, Vitamin C 0%DV, Calcium 0%DV, Iron 0%DV

I used ground turkey for this recipe. I'm trying to alter my diet to involve more vegetables and more lower fat meats to see if I will lose weight without having to join weight watchers. This one is my favorite out of the two.

Here is the second recipe:

Hearty Chicken & Noodle Casserole

From: Campbell's Kitchen

Prep: 15 minutes
Bake: 25 minutes

Serves: 4

Ingredients:

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1/2 cup milk
1 cup frozen mixed vegetables
2 cups cubed cooked chicken
2 cups medium egg noodles, cooked and drained
1/4 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
1/2 cup shredded Cheddar cheese

Directions:

Heat the oven to 400°F. Stir the soup, milk, vegetables, chicken, noodles, Parmesan cheese and black pepper in a 1 1/2-quart casserole.

Bake for 25 minutes or until the chicken mixture is hot and bubbling. Stir the chicken mixture. Top with the cheese. Let stand until the cheese is melted.

Serving Suggestion: Serve with a steamed vegetable blend: broccoli, cauliflower and carrots, and a Caesar salad. For dessert serve fresh strawberries topped with whipped topping.

Tip: Easy casseroles like this one are a simple way to transform leftovers. Cooked chicken, turkey or ham will all work in this recipe.

For Golden Onion Chicken & Noodle Casserole, substitute 1/2 cup crushed French fried onions for the Cheddar cheese.

For Hearty Chicken Casserole with a Twist, substitute 2 cups cooked corkscrew-shaped pasta for the egg noodles.

Cost per recipe: $5.46

Cost per recipe serving: $1.36

Total cost of meal (including serving suggestion): $14.25

Cost calculations based on July 2008 national average prices

Nutrition Information

Using Campbell's® Condensed Cream of Mushroom Soup : Calories 385, Total Fat 17g, Saturated Fat 0g, Cholesterol 0mg, Sodium 808mg, Total Carbohydrate 25g, Dietary Fiber 3g, Protein 31g, Vitamin A 0%DV, Vitamin C 0%DV, Calcium 0%DV, Iron 0%DV

Using Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup : Calories 367, Total Fat 15g, Saturated Fat 0g, Cholesterol 0mg, Sodium 660mg, Total Carbohydrate 25g, Dietary Fiber 2g, Protein 32g, Vitamin A 0%DV, Vitamin C 0%DV, Calcium 0%DV, Iron 0%DV