Campbell's Healthy Choice Soups... update

A while back I wrote a piece about my thoughts on Campbell's Healthy Choice Clam Chowder soup. If you read it, you know I didn't have anything good to share. I thought the can was bad, as in spoiled. I received a lot of comments from readers agreeing with my assessment.

I've been sick and have been poor-poor-pitiful me-ing it for a little over two weeks now. After I finally started feeling like eating again I craved Campbell's Tomato Soup. I love their tomato soup with saltine crackers and cheese. My second favorite is mushroom soup with added broccoli and, again, cheese. Swiss or sharp cheddar in either is mmmm-mmmm perfect.

My wonderful hubby made a surprise run to the store and brought home two cans of each for me, plus some saltines and extra-sharp cheddar cheese. I was sooo looking forward to eating something solid, something I craved, until I noticed that he'd picked up Healthy Choice soups. He saw the look of dismay on my face, which I wasn't quick enough to hide unfortunately.

I hadn't tried the Healthy Choice tomato or mushroom soup. I figured what the heck, it couldn't be that bad. It's tomato after all. And I had enough of the "bad for you" cheese to cover the taste.

Wrong. It was horrible. I tried doctoring it up a bit, but you know I was craving real Campbell's tomato soup, not the kind that has all the taste, salt, and sugar removed.

I let my husband try it before I started adding stuff. The look on his face was priceless --- major "ugghhhly". He tried it again after I added a few things to it, made another face, and asked if I was going to attempt to eat the stuff. I said I hated to waste it and so would eat it. He looked at the bowl, looked at me, then dumped it down the garbage disposal.

The next day he took the remaining cans back to the store and exchanged them for the real deal. I had to tell him where to look to find them as most stores have huge displays with all the higher priced "healthy" stuff at eye level and they hide the good stuff on the bottom shelves. I think it's because they have to keep cases of the real soups so they need heavy duty shelves... plus Campbell's and others are trying to sell the higher priced soups so they want to make them enticing. Unfortunately there's nothing enticing about the prices or the taste in my humble opinion.

The lady who exchanged the soups for my husband commented that he wasn't the first to return the soups. They both joked about how they took all the good stuff out and charged more.

Once he returned from the store I happily ate a bowl of the new real soup... new because they've switched to sea salt to lower the sodium. I'm not sure whether it's just my taste buds 'cause I'm still on the mend or whether the changes they made to the "non-healthy choice" soup modified the taste somehow, but it still didn't quite taste like the soup I've enjoyed my entire life. I'm going to wait until I'm 100% better to have another bowl. I can live with the slight difference though, if it exists. I'll let you know when I eat my next bowl in complete good health.

Yesterday he stopped by the store and picked up four more cans of REAL Campbell's soup for me. Now I'm set for a while.
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Here's the blog post from our old food blog (County Cuisine):

Campbell's Chunky Healthy Request New England Clam Chowder... m' m' bad...

I love New England Clam Chowder. Being on a perpetual low-fat, low sodium diet I was very happy to run across Campbell's Chunky Healthy Request New England Chowder. Until I got home and took a bite.

It is 97% fat free and has 45% less sodium, which is a good thing. However, either the can I purchased is getting ready to be on the recall list, or it simply tastes bad.

I tried a bite and grimaced. Knowing Campbell's soups I thought it must be MY taste buds. I sipped some water and tried again. Then I tossed the bowl down the disposal.

I can't begin to describe the taste. It was not good. I drank some soda to get the taste out of my mouth it was that horrible.

I know not to expect a taste that matches the 'real deal' which has so many calories just looking at it adds inches to my hips. But I did think it would be palatable. Especially since I've had other Healthy Request soups and thought they were great.

My suggestion if you're craving New England style clam chowder? Make it yourself and cut whatever corners you can or eat a smaller portion of the regular clam chowder.

Celebrate National Soup Month with simple homemade soups

(ARA) - Many people turn to a comforting bowl of soup to take the bite out of chilly winter days. January is National Soup Month, and what better time to discover just how simple it can be to make sensational homemade soups? Whether serving soup as part of an entertaining menu or an easy weeknight meal, making soup from scratch does not have to require hours in the kitchen.

Shortcuts, like starting with ingredients such as 100% natural Swanson chicken broth, which provides an ideal blend of stock, vegetables, herbs and seasonings, make it easy to create the perfect foundation for every soup recipe.

Here are some quick tips to help you enjoy soup this month and throughout the year:
* Cook up a family favorite during the weekend and save leftovers for school and work lunches or for suppers throughout the week.

* Entertaining? Turn your party into a soup sampler. Ask each guest to bring their favorite soup and serve in cups, ramekins or even shot glasses to encourage people to try all the different varieties.

* Fire up the slow cooker. In the morning, place ingredients into your slow cooker. Let the soup simmer throughout the day and you'll come home to an inviting aroma and a dinner that's ready to enjoy. Add a crusty bread or salad to round out the meal.

Twice-Baked Potato Soup and Savory Vegetable Beef Soup are two soups that can be prepared in under an hour. Both are sure to please friends and family. For more flavorful soup recipes, visit www.SwansonBroth.com and www.CampbellsKitchen.com.

Twice-Baked Potato Soup

Prep: 10 minutes
Cook: 45 minutes
Makes: 8 servings

6 large potatoes
2 tablespoons butter
1 small sweet onion, finely chopped (about 1/2 cup)
5 cups Swanson Chicken Broth (Regular, Natural Goodness or Certified
Organic)
1/4 cup light cream
1 tablespoon chopped fresh chives
Toppers

1. Heat the oven to 425 F. Prick the potatoes with a fork. Bake for 30 minutes or until the potatoes are tender. Remove the potatoes to a bowl and cover the bowl. Let the potatoes stand for 10 minutes. Remove the skin from the potatoes and mash the pulp.

2. Heat the butter in a 3-quart saucepan. Add the onion and cook until it's tender. Stir in the broth and 5 cups potato pulp.

3. Place 1/3 of the broth mixture into a blender or food processor. Cover and blend until smooth. Pour the mixture into a medium bowl. Repeat the blending process twice more with the remaining broth mixture. Return all of the puréed mixture to the saucepan. Stir in the cream and chives and cook for 5 minutes or until the mixture is hot. Season as desired.

4. Spoon 1/4 cup remaining potato pulp into each of 8 serving bowls. Divide the broth mixture among the bowls. Serve with one or more Assorted Toppers.

Assorted Toppers: Cooked crumbled bacon, shredded Cheddar cheese and/or sour cream.

Time-Saving Tip: Microwave the potatoes on HIGH for 10 to 12 minutes or until they're fork-tender.

Serving Suggestion: Serve with endive and sliced pear salad with lemon mustard vinaigrette sprinkled with crumbled blue cheese. For dessert serve chocolate eclairs.

Savory Vegetable Beef Soup

Prep: 10 minutes
Cook: 20 minutes
Makes: 6 servings

1 3/4 cups Swanson Beef Broth (Regular, Lower Sodium or Certified Organic)
2 medium potatoes, cut into cubes
1 cup cubed cooked beef
3 cups V8 100% Vegetable Juice
1 can (about 8 ounces) whole peeled tomato, cut up
1 bag (16 ounces) frozen mixed vegetables
1/4 teaspoon dried thyme leaves, crushed
1/8 teaspoon ground black pepper

1. Place the broth and potatoes in a 4-quart saucepan and heat to a boil over medium-high heat. Reduce the heat to low. Cover and cook for 5 minutes or until the potatoes are tender.

2. Stir the beef, vegetable juice, tomatoes, vegetables, thyme and black pepper in the saucepan. Cover and cook for 15 minutes or until the vegetables are tender.

Serving Suggestion: Serve with a tossed salad and Ranch salad dressing. For dessert serve dark chocolate cookies with vanilla cream filling.

Courtesy of ARAcontent

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The lean protein that can help save you from the holiday spread in 2010

(ARA) - If feasting on holiday spreads has left your waistline experiencing some spreading of its own, you may feel more committed than ever to keeping that New Year's resolution to live a healthier lifestyle. And you're probably looking for ways to make it as easy as possible.

You're not alone in wanting to do something for your health. More than half of Los Angeleans - generally perceived to be some of the healthiest people in America - want to lose between 10 and 50 pounds in 2010, according to a recent survey by Kelton Research, conducted on behalf of Jennie-O Turkey Store. Making changes that are good for your health seems to be on everyone's mind.

The turn of a new year is a great time to make some good-for-you changes like exercising more, getting better sleep and managing stress. It's actually simple - although not always easy - to keep your positive resolutions. Here's some practical advice:

When it comes to exercise, be sure to set realistic goals for yourself and remember that even the smallest incremental step is an improvement. For example, don't require yourself to begin jogging five miles every morning right away, especially if you've been pretty sedentary until now. Instead, start out with simple steps like taking the stairs instead of the elevator, parking at the far end of the lot, and spending at least 10 minutes of your lunch hour taking a brisk walk instead of surfing the Internet.

Commit to getting better sleep by giving up just one half hour of television a night. Instead of staying up for late shows, hit the sack 30 minutes earlier and you'll be amazed at how much better you'll feel in a short time. Realize that managing stress is also an important part of your overall health goals. Explore techniques that have proven to work for others - from yoga to running to reading - and find what's right for you. Engage in some stress-relieving activity every day, even if it's something as simple as walking your dog or playing with the cat.

But without improving your diet as well, any resolution to improve your health will fall short of success. When it comes to eating better, replacing higher fat meats like beef with lean protein like turkey is an easy, flavorful way to improve your diet without making yourself feel deprived. "Ground turkey is especially versatile and, with a few simple tweaks, can replace higher fat ground beef in virtually any recipe," notes Devin Alexander, host of Discovery Health's program "Healthy Decadence with Devin Alexander," and author of "The Biggest Loser Cookbook." "Turkey is a lean protein that easily replaces beef to create fulfilling, full flavor dishes. Adding turkey to your diet can help you reduce fat without feeling like you're giving anything up. You can still have that burger with all the fixins - just make it a turkey burger!"

For those watching what they eat, turkey is a satisfying, lighter dish. In fact, 40 percent of those polled in the Kelton survey say turkey is a lean meat that has helped them with their weight-loss efforts. Advantages of cooking with ground turkey include:

* Turkey is naturally leaner than beef while still packing in the protein.
* The delicate flavor of turkey will not overpower any dish you use it in.
* Turkey can be a more satisfying alternative than non-meat protein substitutes like tofu.
* In many cases, turkey products cost less than other proteins.

Jennie-O Turkey Store has partnered with Chef Alexander to share special, signature recipes that help you create lean, healthy meals that are full of flavor. These nutritious recipes are part of Jennie-O Turkey Store's "30 Days/30 Ways" program, which offers hundreds of recipes with turkey that will help improve your diet.

Here is a sample of one of the "30 Days/30 Ways" turkey recipes you'll find on www.Jennie-O.com:

Turkey Enchilada Soup

Ingredients:

Olive oil spray
1 package (20 ounces) Jennie-O extra lean ground turkey breast
1/2 cup finely chopped sweet onion
1 tablespoon minced fresh garlic
1 tablespoon salt-free Mexican or Southwest seasoning
1-1/4 cups uncooked instant brown rice
6 cups low-sodium chicken broth (no more than 100 mg sodium per cup)
2 cups mild red enchilada sauce
14-1/2 ounce can, no salt-added, diced tomatoes in juice
1/2 cup plus 2 tablespoons chipotle queso (all-natural, if possible; salsa con queso will work as a second option)
1-1/2 cups rinsed and drained, 50 percent less-sodium black beans
6 lime wedges, divided
6 teaspoons finely chopped fresh cilantro, divided
24 baked tortilla chips, divided

Directions:
Place a large nonstick soup pot over medium-high heat. Lightly mist the pot with olive oil spray and add the turkey, onion and garlic. Sprinkle the Mexican seasoning over the turkey mixture, then cook the mixture, breaking the turkey into large chunks as it cooks, until no longer pink, about five to seven minutes. Add the rice, broth, enchilada sauce, and tomatoes. Turn the heat to high, cover the soup and bring it to a boil. When the soup reaches a boil, reduce the heat to medium-low. Simmer it for 20 minutes, or until the rice is completely cooked.

Stir in the cheese sauce. Continue cooking for an additional 20 minutes, uncovered, or until the soup begins to thicken slightly. Stir in the black beans and continue cooking until they are just warmed through.

Divide the soup among six serving bowls (about 2 cups per bowl). Squeeze the juice of one lime wedge over each bowl, then top each bowl with 1 teaspoon of the cilantro. Using your hands, break four chips over each bowl of soup. Serve immediately.

Makes six 2-cup servings. Each serving has 340 calories, 31 g protein, 40 g carbohydrates, 7 g fat, trace amounts of saturated fat, 38 mg cholesterol, 5 g fiber, 787 mg sodium.

Courtesy of ARAcontent

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Eat Healthfully On A Budget

(NAPSI)-Here's food for thought: Eating lots of colorful fruits and vegetables can be a sound investment in long-term health. They're loaded with healthy fiber, vitamins and minerals, and eating them helps maintain a healthy weight and may reduce the risk of many diseases.

All forms of fruits and vegetables-fresh, frozen, canned, dried and 100 percent fruit and vegetable juice-can be an affordable part of a healthful lifestyle.

Making produce instead of protein the main focus of a meal can mean less cost, less fat, fewer calories and more vitamins and minerals. Use meat as a side dish rather than the main course. Replace it with extra fruits and vegetables.

For a quick-to-fix dish that offers 1¼ cups of veggies in each serving and is an excellent source of vitamin A and a good source of vitamin C and fiber, try this 10- Minute Veggie Soup.

10-Minute Veggie Soup

Preparation time: 10 minutes; allow to rest for 5 minutes before serving

2 29-oz. cans low-sodium chicken broth

1 14.5-oz. can diced tomatoes - no salt added

1 teaspoon dried basil

½ teaspoon onion powder

¾ cup macaroni, dry

3 cups frozen mixed vegetables

⅛ teaspoon salt

⅛ teaspoon pepper

Combine chicken broth, diced tomatoes, basil and onion powder. Bring to a simmer and add pasta and frozen vegetable mix (broccoli, cauliflower and carrot mix is great in this recipe). Cook for 6 minutes and remove from heat, adding salt and pepper to taste.

The pasta will not be cooked all the way through. Let soup sit for 5 minutes and pasta will become soft.

Serves: 6

Nutrition Information per serving: calories: 112, total fat: 0.5g, saturated fat: 0.3g, percent calories from fat: 4, percent calories from saturated fat: 3, protein: 6g, carbohydrates: 21g, cholesterol: 3mg, dietary fiber: 4g, sodium: 244mg.

Round out your meal with a slice of whole grain bread, add fresh, canned or frozen fruit for dessert and you've just put a delicious, nutritious dinner on the table in nearly no time.

Learn More

You can find healthful, easy-to-prepare recipes online at www.fruitsandveggiesmorematters.org. There's even an entire section of recipes that can be made in 30 minutes or less. You'll also find a healthful meal-planning guide with advice on making a weekly menu and shopping list.

by Elizabeth Pivonka, President, Produce for Better Health Foundation

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Idaho Potato Broccoli And Mushroom Soup

(NAPSI)-There are few better ways to warm up than with a hearty helping of healthful homemade soup. At under 75 cents per serving, Idaho Potato Broccoli and Mushroom Soup is sure to please your wallet and your palate. This simple recipe serves up nicely as a light snack or wholesome main course. With less than 100 calories per serving, you can enjoy every bite of this classic comforting dish.

Idaho Potato Broccoli And Mushroom Soup

Serves 6

Active Time: 25 Minutes

Total Time: 40 Minutes

Ingredients:

Potato Soup Base

1 Idaho Potato, peeled, diced small

½ cup water

1 Tbsp. Butterbud Sprinkles (no-fat butter powder, butter sprinkles)

1 Tbsp. onion powder

1 tsp. chicken bouillon granules

½ cup low-fat evaporated milk

⅛ tsp. white pepper

Idaho Potato Broccoli And Mushroom Soup

1 pint Idaho Potato Soup base

1 small yellow onion, diced

8 oz. frozen cut broccoli, thawed

8 medium mushrooms, sliced

½ cup low-fat evaporated milk

1 tsp. chicken bouillon granules

1 tsp. garlic powder

¼ tsp. ground fennel

¼ tsp. thyme

Directions:

To Prepare Potato Soup Base

1. In a saucepan, bring Idaho Potatoes and water to a boil. Reduce heat. Simmer until potatoes are tender, about 10-15 minutes.

2. Add remaining ingredients. Stir to blend. Reduce heat to low.

3. Using an electric hand mixer on medium speed, blend until smooth.

To Prepare Potato Broccoli And Mushroom Soup

4. Prepare Idaho Potato Soup Base.

5. In a nonstick skillet, sauté diced onion over medium heat until tender.

6. Add broccoli and mushrooms. Sauté until mushroom slices are tender.

7. Add mixture and remaining ingredients to soup base. Stir and simmer for 7 to 10 minutes.

Approximate nutritional analysis per serving: Calories, 78; Cholesterol, 3 mg; Sodium, 88 mg. Percent calories from: Protein, 5 g; Carbohydrates, 13 g; Fat, 1 g.

Hot and hearty soup can warm you up without giving your budget the cold shoulder.

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Create A Beautiful, Inexpensive Soup In A Few Easy Steps

CC Note: Butternut Squash is a favorite of our staff. This recipe has been given the coveted Fayette Front Page 4 chocolate covered strawberries award.

(NAPSI)-Cooking for a special occasion can take all day in a hot kitchen and require costly ingredients, which many of us on a budget can't afford.

This Butternut Squash Soup can begin a spectacular meal. The secret is in the easy-to-make mixture of chives and cooking oil. (Your food processor does all the work for you.) Chives taste like a sweeter, milder version of an onion. That hint of oniony flavor adds spark. If you prefer, leave the peel on the potatoes for a thicker, heartier soup.

Add a few slices of French bread on the side and you have a quick and easy low-cost starter for your special occasion.

Butternut Squash Soup with Chive Oil

Ingredients:

⅓ cup LouAna vegetable or canola oil

7 cups (½-inch) cubed, peeled butternut squash

1½ cups (½-inch) cubed, peeled russet potato

1½ cups chopped onion

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

¼ teaspoon ground nutmeg

3 cups fat-free, less-sodium chicken broth

2 cups half-and-half

Chive Oil:

½ cup vegetable or canola oil

1 (1-ounce) package fresh chives

Preparation and Cooking:

Heat oil in a large Dutch oven (or another thick-walled iron cooking pot with a tight- fitting lid) over medium-high heat. Add squash, potato, onion, salt, pepper and nutmeg to pan; sauté 3 minutes, stirring occasionally.

Stir in broth; bring to a boil. Reduce heat and simmer 20 minutes or until vegetables are tender, stirring occasionally.

Remove from heat; let stand 15 minutes or until cooled slightly.

Place half of potato mixture and 1 cup half-and-half in a blender; process until smooth. Pour into a serving bowl. Repeat procedure with remaining potato mixture and half-and-half. Cover and keep warm.

Combine ½ cup oil and chives in a blender; process until smooth. Strain mixture through a sieve over a bowl; discard solids. Drizzle about 1 tablespoon chive oil over each serving.

Serves six people.

Visit www.louana.com for more recipes and cooking tips.

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Campbell's Chunky Healthy Request New England Clam Chowder... m' m' bad...

I love New England Clam Chowder. Being on a perpetual low-fat, low sodium diet I was very happy to run across Campbell's Chunky Healthy Request New England Chowder. Until I got home and took a bite.

It is 97% fat free and has 45% less sodium, which is a good thing. However, either the can I purchased is getting ready to be on the recall list, or it simply tastes bad.

I tried a bite and grimaced. Knowing Campbell's soups I thought it must be MY taste buds. I sipped some water and tried again. Then I tossed the bowl down the disposal.

I can't begin to describe the taste. It was not good. I drank some soda to get the taste out of my mouth it was that horrible.

I know not to expect a taste that matches the 'real deal' which has so many calories just looking at it adds inches to my hips. But I did think it would be palatable. Especially since I've had other Healthy Request soups and thought they were great.

My suggestion if you're craving New England style clam chowder? Make it yourself and cut whatever corners you can or eat a smaller portion of the regular clam chowder.

Cabbage Roll Up

My mouth was watering as I read the recipe for the Onion Pie. It would be delicious using our very own Vidalia onions! I'm most definitely going to try the Corn and Shrimp Soup, too. I have a recipe for Confetti Soup which has a lot of the same ingredients but no shrimp. I may have to toss some seafood into the Confetti Soup to see what that would taste like. I'll share that recipe later since we already have one corn soup in County Cuisine for now.

Here's another idea for a side item to go with the Onion Pie:

Cabbage Roll Ups

1/4 stick butter (or margarine)
1 cup cooked rice (brown rice works well as does regular white rice)
1 large head cabbage
1 1/2 lb. ground round steak
2 Tbsp. minced fresh onion (I usually increase the amount of onions)
1 can tomato sauce OR 1 can tomatoes
garlic salt to taste

Cut around the core of the cabbage and remove. Put head of cabbage into boiling water. As leaves soften, remove and drain. Add cooked rice to raw meat in separate bowl. Saute onions in the butter. Add onions to meat and rice mixture. Mix well by hand; if the mixture feels too dry, add a little bit of the canned tomatoes or sauce.

Holding a cabbage leaf in hand, put a scoop of the meat mixture into center and fold the leaf around it.

Layer in foil lined baking dish. Cover with any remaining cabbage leaves. Pour tomato sauce or tomatoes over the top. Cover tightly with foil and bake at 275 degrees for approximately 2 hours. You'll need to watch it closely as the cabbage will burn. I usually end up adding more tomato sauce.

As a variation you might want to try some of the excellent canned tomato mixes (Italian, Mexican and others).

Putting a little sausage in the mixture (best to cook it just a bit first, although not completely) adds a nice bite.

Happy New Year!
Claire

I suggest Corn and Shrimp Soup!

Cindy, I've never tried onion pie but it sounds like something I might have to try. I may cut back some on the butter and try substituting egg beaters for the eggs. I'm always thinking of my cholesterol and calories.

I have a perfect suggestion for a soup that will set the onion pie off to a T. See what you think about this:

Corn and Shrimp Soup

4 - 3 green onions or scallions
1/2 green bell pepper
4 - 6 stalks celery

Chop the vegetables and then saute in butter or margarine. Set aside.

1 cup water
1 (46 oz) can V-8 Juice (hot or regular)
2 cans cream of mushroom soup*

Simmer water, juice and soup in large pot briefly, just long enough to heat and mix. Add sauteed vegetables. Bring to a boil.

When boiling add:

2 (10 oz) pkgs. frozen corn OR 2 cans niblet corn**

1 to 2 lbs fresh, peeled and deveined shrimp

Cook at medium to medium / low for 10 - 15 minutes (or until corn and shrimp are done). Do not overcook shrimp!

Add to taste any of the following (I suggest all):
salt
pepper
oregano
parsley
cayenne pepper (good for your circulation!)
thyme
sweet basil

Don't overdo it on the spices. Add a pinch or two of each. Simmer for a minute, then sample.

If you'd like to make a richer version add lump crab meat! You can also add chopped carrots and / or red bell peppers to liven up the colors (and the taste). It makes a beautiful presentation.

*Campbell's makes a low sodium and a Healthy Choice mushroom soup that works great if you're watching your health
**I highly recommend using frozen corn, it has a much better flavor and consistency

- Judy P.