CAMDEN, N.J. (December 2009) – The trend is clear – families are eating at home more frequently than they have in years. While this can be a great way to save some money, it can also pose a challenge – how can people find new ways to liven up the same foods? To solve this dilemma, the experts in Campbell’s KitchenSM have created a new Budget-Friendly collection of recipes that use the full array of Campbell brands. Each recipe transforms tried-and-true ingredients into fresh, exciting meals that are sure to please the whole family.
“Many people assume that budget-friendly foods mean casseroles,” said Jane Freiman, Group Manager – Campbell’s Kitchen. “However, our new recipe collection features a variety of recipes, many of which can be created for less than $10, to provide today’s budget-conscious family with delicious and easy twists on familiar meals like tacos, hamburgers and lasagna. All it takes is the confidence to try a new recipe and a few basic ingredients.”
Jane recommends the following to help keep costs down and create frugal, flavorful meals.
- Scan the circulars and clip coupons: Plan your menu around weekly sales circulars, clip coupons for items you use and take advantage of supermarket rewards programs.
- Stock up on sale items: When frozen meats are on sale, like boneless, skinless chicken breasts or fish fillets, buy extra. Then, individually wrap, label and refreeze them. They’ll keep for about 3 months and will be easy to cook for one or two people without thawing an entire package.
- Consolidate shopping trips: Going to the grocery store once – rather than a few times throughout the week – saves time and gas, and can also help cut down on impulse buying.
- It’s all in the season: When certain items are in season, they’re more plentiful, which means prices are often lower. This is a great time to buy in bulk and freeze what can’t be used right away. For example, freeze berries – like raspberries, strawberries or blueberries – in a single layer on wax- or parchment-lined baking sheets. Once frozen, they can be transferred to plastic bags or containers and kept in the freezer until ready to use.
- Consider the cut: Tough meat cuts, like pork shoulder and chuck roast, are routinely less expensive than steaks or chops. They do require low, slow cooking methods (like stews and braises), but can help create great-tasting, inexpensive dinners that don’t require much preparation.
- Learn to cut up whole chickens: Purchasing a whole chicken – and cutting into parts yourself – is much cheaper than buying pre-cut and packaged chicken parts.
- Be creative: Leftovers are another great way to stretch the food dollar. Instead of just reheating last night’s dinner, try combining leftover roast chicken with fresh sliced vegetables in a quick stir-fry or casserole.
- Following even a couple of these tips each week can help cut down costs over time,” said Jane.
Here are a few of Jane’s favorite recipes to try. Change up everyday chicken with Easy Chicken & Cheese Enchiladas or Sweet & Spicy Picante Chicken. Hungry for Italian, but want something a little different? Then try Chicken with Sun-Dried Tomatoes or Good-For-You Chicken Parmesan. Ordinary hamburgers are good, but they are exceptionally moist and juicy when transformed into French Onion Burgers. Beef & Mushroom Lasagna and Beef Taco Skillet put new twists on two family favorites.
For more delicious, low-cost meal ideas, visit us online at CampbellsKitchen.com.
Beef and Mushroom Lasagna Recipe
Prep: 25 min. | Bake: 30 min. | Broil: 2 min. | Stand: 10 min. | Makes: 6 servings
1 can (10 3/4 oz.) Campbell’s® Condensed Cream of Mushroom soup (Regular or 98% Fat Free)
1/4 cup milk
1 lb. ground beef
2 cups Prego® Fresh Mushroom Italian sauce
9 cooked lasagna noodles
1 cup shredded Italian-blend or mozzarella cheese
1. Heat oven to 400°F. Stir soup and milk in small bowl until smooth.
2. Cook beef in skillet over medium-high heat until well browned, stirring often to separate meat. Pour off fat. Stir in sauce.
3. Layer 1/2 beef mixture, 3 noodles and 1 cup soup mixture in 2-qt. shallow baking dish. Top with 3 more noodles, remaining beef mixture, remaining noodles and remaining soup mixture. Sprinkle with cheese. Cover baking dish.
4. Bake 30 min. or until hot. Uncover baking dish.
5. Heat broiler. Broil 4″ from heat 2 min. or until cheese is golden brown. Let stand 10 min.
Beef Taco Skillet Recipe
Prep: 5 min. | Cook: 20 min. | Makes: 4 servings
1 lb. ground beef
1 can (10 3/4 oz.) Campbell’s® Condensed Tomato soup (Regular or Healthy Request®)
1/2 cup salsa
1/2 cup water
6 flour tortillas (6″), cut into 1″ pieces
1/2 cup shredded Cheddar cheese
1. Cook beef in skillet over medium-high heat until well browned, stirring often to separate meat. Pour off fat.
2. Stir soup, salsa, water and tortillas in skillet and heat to a boil. Reduce heat to low. Cook 5 min. Stir. Top with cheese.
Easy Chicken and Cheese Enchiladas Recipe
Prep: 10 min. | Bake: 40 min. | Makes: 6 servings
1 can (10 3/4 oz.) 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 tsp. chili powder
2 cups chopped cooked chicken
1/2 cup shredded Monterey Jack cheese
6 flour tortillas (6″), warmed
1 small tomato, chopped
1 green onion, sliced
1. Stir soup, sour cream, picante sauce and chili powder in medium bowl.
2. Stir 1 cup soup mixture, chicken and cheese in large bowl.
3. Divide chicken mixture among tortillas. Roll up tortillas and place seam-side up in 2-qt. shallow baking dish. Pour remaining soup mixture over filled tortillas. Cover baking dish.
4. Bake at 350°F. 40 min. or until enchiladas are hot and bubbling. Top with tomato and onion.
Chicken with Sun-Dried Tomatoes Recipe
Prep: 10 min. | Cook: 20 min. | Makes: 4 servings
3 tbsp. olive oil
4 skinless, boneless chicken breast halves
1 shallot, finely chopped*
1 can (10 3/4 oz.) Campbell’s® Condensed Cream of Mushroom soup (Regular or 98% Fat Free)
3/4 cup water
1/4 cup thinly-sliced sun-dried tomatoes
1 tbsp. red wine vinegar
2 tbsp. chopped fresh basil leaves
4 cups hot cooked extra wide egg noodles
1/4 cup shredded Parmesan cheese (optional)
1. Heat 2 tbsp. oil in skillet over medium-high heat. Add chicken and cook 10 min. or until well browned on both sides. Remove chicken from skillet.
2. Heat remaining oil in skillet over medium heat. Add shallot and cook and stir 2 min. Stir soup, water, tomatoes, vinegar and basil in skillet.
3. Return chicken to skillet and heat to a boil. Reduce heat to low. Cook 5 min. or until chicken is cooked through. Serve chicken and sauce over noodles. Sprinkle with cheese and thinly sliced basil, if desired.
*Or substitute 1 tbsp. finely chopped onion.
French Onion Burgers Recipe
Prep: 5 min. | Cook: 20 min. | Makes: 4 servings
1 lb. ground beef
1 can (10 1/2 oz.) Campbell’s® Condensed French Onion soup
4 slices cheese
4 Pepperidge Farm® Classic sandwich buns with sesame seeds, split
1. Shape beef into 4 (1/2″-thick) burgers.
2. Heat skillet over medium-high heat. Add burgers and cook until well browned on both sides. Remove burgers from skillet. Pour off fat.
3. Stir soup in skillet and heat to a boil. Return burgers to skillet. Reduce heat to low. Cover and cook 5 min. or until desired doneness. Top burgers with cheese and cook until cheese is melted. Serve burgers on buns with soup mixture for dipping.
Good-For-You Chicken Parmesan Recipe
Prep: 5 min. | Cook: 25 min. | Stand: 5 min. | Makes: 6 servings
Vegetable cooking spray
6 skinless, boneless chicken breast halves
1 1/2 cups Prego® Heart Smart Traditional Italian sauce
1/4 cup grated Parmesan cheese
1 cup fat-free shredded mozzarella cheese
1. Spray 12″ skillet with cooking spray and heat over medium-high heat 1 min. Add chicken and cook 10 min. or until well browned on both sides. Remove chicken from skillet.
2. Stir sauce and 3 tbsp. Parmesan cheese in skillet. Heat to a boil. Return chicken to skillet and reduce heat to low. Cover and cook 10 min. or until chicken is cooked through.
3. Sprinkle mozzarella cheese and remaining Parmesan cheese over chicken. Let stand 5 min. or until cheese is melted.
Sweet and Spicy Picante Chicken Recipe
Prep: 5 min. | Bake: 20 min. | Makes: 4 servings
4 skinless, boneless chicken breast halves
1 1/2 cups Pace® Picante sauce
3 tbsp. packed light brown sugar
1 tbsp. Dijon-style mustard
3 cups hot cooked regular long-grain white rice
1. Place chicken into 2-qt. shallow baking dish. Stir picante sauce, brown sugar and mustard in small bowl. Pour picante sauce mixture over chicken.
2. Bake at 400°F. 20 min. or until chicken is cooked through. Serve with rice.
About CampbellsKitchen.com
CampbellsKitchen.com represents the new on-line presence of the experts in Campbell’s Kitchen. For more than 65 years, a dedicated team of chefs, home economists and recipe developers have used their culinary, research and development skills to provide a range of recipe ideas for American families. Today, CampbellsKitchen.com is a comprehensive resource for people looking for inspiring recipes, affordable meals, cooking tips and information.
Picture Credit: The gorgeous photos in this post are framed art prints by the amazing Andy Warhol. Click on each to take a closer look. They’re outstanding!
I gotta tell you, I absolutely, positively cannot get enough of asparagus. It ranks right up there with chocolate, coffee, green tea, and avocados for things I want – in the worst possible way – daily. Here’s a recipe I know you’ll love. My favorite way to serve asparagus is steamed with creamy, Heavenly Hollaindaise Sauce – but I’m trying to branch out and serve it differently from time to time.
by H. Haller and V. Aronson
