Quick Facts about Heart Disease An estimated 80 million people in the United States have one or more forms of cardiovascular disease. A heart-healthy lifestyle includes a heart-healthy diet, getting at least 30 minutes of moderately vigorous physical activity on five or more days of the week and staying away from tobacco products. High cholesterol levels put you at risk for heart attack. Atherosclerosis (fatty buildups of plaque) in arteries can result in stroke. One way to lower your cholesterol level is by eating foods low in saturated fat, trans fat and cholesterol. Foods high in sodium can increase blood pressure in some people. Eating foods that are lower in sodium can help reduce your risk for high blood pressure and heart attack. Make reading food labels a habit. This will help you choose foods more wisely. The American Heart Association established its Food Certification Program to provide consumers a quick, easy way to identify heart-healthy foods that can be part of a healthful eating plan. Products certified by the American Heart Association contain the heart-check mark and state that the product Meets American Heart Association criteria for saturated fat and cholesterol for healthy people over age 2. While shopping, look for foods with the heart-check mark symbol on their label. These foods are approved to be part of a healthy diet. Source: The American Heart Association Eating Smart Is a Great Start At Campbell, it s our goal to nourish people s lives everywhere, every day. We offer a variety of great-tasting products that fit into a heart-healthy lifestyle and meet the criteria for healthy foods. Try the recipes in this booklet and see how easy it is to eat good-tasting food that s also good to your heart. Campbell s Healthy Request Soups Low in fat, low in cholesterol and lower in sodium, Campbell s Healthy Request soups are all certified by the American Heart Association. There are 25 great-tasting soup options, and many of them can be used to make delicious meals. See more at www.campbellsoup.com/healthyrequest.
Skillet Herb Roasted Chicken 1/ tsp. ground sage 1/ tsp. dried thyme leaves, crushed skinless, boneless chicken breasts halves Vegetable cooking spray 2 cloves garlic, minced 1 can (10 3/ ounces) Campbell s Healthy Request Condensed Cream of Chicken Soup 1/2 cup water Parslied Rice Stir the sage and thyme in a small bowl. Season the chicken with the sage mixture. Spray a 12-inch nonstick skillet with the cooking spray and heat over medium heat for 1 minute. Add the chicken and cook for 1 or until the chicken is well browned on both sides and cooked through. Remove the chicken from the skillet and keep warm. Add the garlic to the skillet and cook and stir until it s lightly browned. Stir in the soup and water and cook until the mixture is hot and bubbling. Serve the sauce over the chicken with the Parslied Rice. Parslied Rice: Toss cups hot cooked long-grain white rice with 1 teaspoon chopped fresh parsley. Using Campbell s Condensed Healthy Request Cream of Chicken Soup Calories 01, Total Fat 5g, Saturated Fat 2g, Cholesterol 7mg, Sodium 327mg, Total Carbohydrates 58g, Dietary Fiber 2g, Protein 32g, Vitamin A 7%DV, Vitamin C 2%DV, Calcium %DV, Iron 1%DV Green Bean Casserole Bake: 1 30 minutes 1 can (10 3/ ounces) Campbell s Healthy Request Condensed Cream of Mushroom Soup 1/ cup milk (2% fat) 1 tsp. onion powder 1/8 tsp. ground black pepper 1 tsp. reduced-sodium soy sauce 1 lb. cut fresh green beans (about about 3 cups), cooked and drained 2 tbsp. crushed French s French Fried Onions Mix the soup, milk, onion powder, black pepper, soy sauce and green beans in a 1 1/2-quart casserole. Bake at 350 F. for 2 or until hot. Stir the green bean mixture. Top with the onions. Bake for more or until the onions are golden brown. Calories 5, Total Fat 2g, Saturated Fat 1g, Cholesterol 3mg, Sodium 235mg, Total Carbohydrate 10g, Dietary Fiber 2g, Protein 2g, Vitamin A 9%DV, Vitamin C 10%DV, Calcium 8%DV, Iron 3%DV 1
Savory Lemon Chicken Grill: 2 skinless, boneless chicken breasts 1 can Condensed Cream of Chicken Soup 2 tbsp. water 1 tbsp. chopped fresh parsley OR 1 tsp. dried parsley flakes 1 tbsp. lemon juice 1/2 tsp. paprika 1/ cup chopped green OR red pepper lemon slices SPRAY nonstick skillet with vegetable cooking spray and heat 1 min. Add chicken and cook until browned. Remove chicken. ADD soup, water, parsley, lemon juice, paprika and pepper. Heat to a boil. Return chicken to skillet. Cover and cook over low heat 5 min. or until done. Garnish with lemon slices. Calories 197, Total Fat 5g, Saturated Fat 2g, Cholesterol 7mg, Sodium 38mg, Total Carbohydrate 9g, Dietary Fiber 1g, Protein 28g, Vitamin A %DV, Vitamin C 15%DV, Calcium 2%DV, Iron %DV Chicken Mozzarella Bake: Stand: skinless, boneless chicken breasts halves (about 1 pound) 1 can (10 3/ ounces) Campbell s Healthy Request Condensed Tomato Soup 1/2 tsp. dried Italian seasoning OR dried oregano leaves, crushed 1/2 tsp. garlic powder 1/ cup shredded mozzarella cheese cups hot cooked corkscrew-shaped pasta, cooked without salt Place the chicken in an 11 x 8-inch (2-quart) shallow baking dish. Stir the soup, Italian seasoning and garlic powder in a small bowl. Spoon the soup mixture over the chicken. Bake at 00 F. for or until the chicken is cooked through. Sprinkle the cheese over the chicken. Let stand for or until the cheese melts. Serve with the pasta. Calories 32, Total Fat 7g, Saturated Fat 2g, Cholesterol 77mg, Sodium 391mg, Total Carbohydrate 52g, Dietary Fiber 3g, Protein 38g, Vitamin A %DV, Vitamin C %DV, Calcium 8%DV, Iron 15%DV 2
Creamy Chicken Stir-Fry 10 minutes 1 lb. skinless, boneless chicken breasts, cut into strips 3 cups cut-up fresh vegetables (broccoli, carrots, green or red peppers) 1 can (10 3/ ounces) Campbell s Healthy Request Condensed Cream of Celery Soup 1/2 cup milk 1 tbsp. low-sodium soy sauce 1/ tsp. garlic powder cups hot cooked rice, cooked without salt Vegetable cooking spray Spray a 12-inch skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the chicken and stir-fry until it s well browned. Push the chicken to one side of the skillet. Add the vegetables to the skillet and stir-fry until they re tender-crisp. Stir in the soup, milk, soy sauce and garlic powder and cook until the chicken is cooked through. Serve the chicken mixture over the rice. Calories 22, Total Fat 5g, Saturated Fat 2g, Cholesterol 73mg, Sodium 83mg, Total Carbohydrate 0g, Dietary Fiber 3g, Protein 32g, Vitamin A 119%DV, Vitamin C 0%DV, Calcium 15%DV, Iron 18%DV Chicken & Pasta Primavera 1 can (10 3/ ounces) Campbell s Healthy Request Condensed Cream of Mushroom Soup 1/2 cup milk 3 tbsp. grated Parmesan cheese 1/ tsp. garlic powder 1 bag (1 ounces) frozen vegetable combination (broccoli, cauliflower, carrots) 2 cup cubed cooked chicken 1/2 of a 1-lb. package spaghetti, cooked without salt and drained Heat the soup, milk, cheese, garlic powder and vegetables in a 3-quart saucepan over medium heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the vegetables are tender-crisp. Stir the chicken in the saucepan and cook until the mixture is hot and bubbling. Serve the chicken mixture over the spaghetti. Calories 73, Total Fat 10g, Saturated Fat 3g, Cholesterol 72mg, Sodium 9mg, Total Carbohydrate 59g, Dietary Fiber g, Protein 35g, Vitamin A 9%DV, Vitamin C 73%DV, Calcium 21%DV, Iron 18%DV 3
Beef & Mushroom Dijon 10 minutes 2 Vegetable cooking spray ounces mushrooms, sliced (about 2 cups) 1 medium onion, chopped (about 1/2 cup) 1 boneless beef sirloin steak (about 3/ pound), 3/-inch thick, cut into strips 1 can (10 3/ ounces) Campbell s Condensed Healthy Request Cream of Mushroom Soup 1/2 cup water 2 tbsp. Dijon-style mustard cups hot cooked rice, cooked without salt Spray a 10-inch skillet with the cooking spray and heat over medium heat for 1 minute. Add the mushrooms and onion and cook until they re tender. Remove the vegetables from the skillet. Remove the skillet from the heat. Chopped fresh parsley (optional) Spray the skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the beef and cook until it s well browned, stirring often. Pour off any fat. Stir the soup, water, mustard and vegetables in the skillet and cook until the mixture is hot and bubbling. Toss the rice with the parsley, if desired. Serve the beef mixture with the rice. Using Campbell s Condensed Healthy Request Cream of Mushroom Soup Calories 373, Total Fat 5g, Saturated Fat 2g, Cholesterol 8mg, Sodium 50mg, Total Carbohydrate 5g, Dietary Fiber 2g, Protein 22g, Vitamin A 0%DV, Vitamin C %DV, Calcium 9%DV, Iron 21%DV Oven-Roasted Chicken with Artichokes, Lemon and Tomato Sauce 1 3 skinless, boneless chicken breast halves 1 packages (8 ounces) frozen artichoke hearts, cut into quarters 3 cups Prego Heart Smart Roasted Red Pepper Italian Sauce 1 tbsp. lemon juice 1 tsp. grated lemon zest 3 cups hot cooked couscous Heat the oven to 00 F. Place the chicken and artichoke hearts into a shallow roasting pan. Stir the sauce, lemon juice and lemon zest in a medium bowl. Pour the sauce mixture over the chicken and artichoke hearts. Roast for 3 or until the chicken is cooked through. Serve the chicken mixture over the couscous. Tip: Try sprinkling the finished dish with some chopped pitted Kalamata olives. Calories 285, Total Fat g, Saturated Fat 2g, Cholesterol 7mg, Sodium 529mg, Total Carbohydrate 28g, Dietary Fiber g, Protein 28g, Vitamin A 1%DV, Vitamin C 1%DV, Calcium 5%DV, Iron 12%DV
Golden Chicken & Autumn Vegetables 10 minutes 30 minutes 1 tbsp. vegetable oil skinless, boneless chicken breast half (about 1 pound) 1 cup Swanson Chicken Stock 2 tbsp. minced garlic 1/2 tsp. dried rosemary leaves, crushed 1/2 tsp. dried thyme leaves, crushed 1/ tsp. ground black pepper 2 large sweet potatoes, cut into 1/2-inch pieces 2 cups fresh or frozen whole green beans Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it s well browned on both sides. Remove the chicken from the skillet. Stir the stock, garlic, rosemary, thyme, black pepper, potatoes and green beans in the skillet and heat to a boil. Cook for. Reduce the heat to low. Return the chicken to the skillet. Cover and cook for 10 minutes or until the chicken is cooked through and the potatoes are tender. Season as desired. Herbed Chicken Dijon with Wine: Add 1/ cup white wine, 1 teaspoon lemon juice and 2 tablespoons Dijon-style mustard with the stock in Step 2. Substitute Yukon Gold potatoes for the sweet potatoes. Tip: You can substitute bone-in chicken breast halves, skin removed (about 2 pounds) for the skinless, boneless chicken. Increase the cooking time to or until the chicken is cooked through. Pappardelle Primavera 1 1 tsp. olive oil 1 large onion, finely chopped (about 1 1/2 cups) 8 ounce fresh green beans, trimmed 2 large carrots, diced (about 1 1/ cups) 1 package (10 ounces) frozen broccoli florets, thawed 1 cup frozen peas, thawed 3 cups Prego Heart Smart Roasted Red Pepper Italian Sauce 2 packages (about 8 ounces each) pappardelle pasta, cooked and drained 1/ cup fresh basil leaves, cut into thin strips Heat the oil in a 12-inch nonstick skillet over medium heat. Add the onion, beans and carrots and cook for or until the vegetables are tender-crisp. Stir the broccoli, peas and sauce in the skillet and and heat to a boil. Reduce the heat to low. Cook for or until the vegetables are tender. Toss the vegetable mixture with the pasta. Sprinkle with the basil. Tip: For a thinner consistency, stir 1/ cup pasta cooking water into the sauce. Calories 39, Total Fat 5g, Saturated Fat 1g, Cholesterol 0mg, Sodium 520mg, Total Carbohydrate 82g, Dietary Fiber 10g, Protein 1g, Vitamin A 15%DV, Vitamin C %DV, Calcium 10%DV, Iron 25%DV 5
Herb Grilled Vegetables 1 10 minutes 1/2 cup Swanson Chicken Broth (Regular, Natural Goodness or Certified Organic) 1/2 tsp. dried thyme leaves, crushed 1/8 tsp. ground black pepper 1 large red onion, thickly sliced (about 1 cup) 1 large red or green pepper, cut into wide strips (about 2 cups) 1 medium zucchini OR yellow squash, thickly sliced (about 1 1/2 cups) 2 cups large mushrooms Stir the broth, thyme and black pepper in a small bowl. Brush the vegetables with the broth mixture. Lightly oil the grill rack and heat the grill to medium. Grill the vegetables for 10 minutes or until they re tender, turning over once.