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 cook ing ranked number one1,

which is not surprising in today’s tough economic climate.

As America returns to the kitchen, simple, crowd-pleasing 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 versatile 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 per cent, while ensuring 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 following 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 www.CampbellsKitchen.com.

1“Top Ten Food Trends for 2009,” The Food Channel®
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)
1. Stir the soup, soy sauce, vinegar, honey, garlic powder and
ginger in a shallow, nonmetallic dish or gallon-size resealable
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 refrigerate for 15 minutes.
2. 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.
3. 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, Vitamin A
76%DV, Vitamin C 68%DV, Calcium 5%DV, Iron 12%DV

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
1. 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.
2. 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,
Vitamin 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

1. 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 bak
ing pan and firmly shape into an 8 x 4-
inch loaf.
2. Bake at 350°F for 1 hour 15 minutes or
until the meatloaf is cooked through.
Let the meatloaf stand for 10 minutes
before slicing.
3. 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, Vitamin A 3%DV, Vitamin C 3%DV, Calcium
3%DV, Iron 14%DV