Pork Tenderloin with Peach & Pecan Sauce

1 tablespoon olive oil
1 pork tenderloin (about 1 pound), cut into 3/4-inch-thick slices
2 cloves garlic, minced
2 green onions, sliced (about 1/4 cup)
1 can (10 3/4 ounces) Campbell's® Condensed Golden Mushroom Soup
1 can (about 15 ounces) sliced peaches in juice, drained, reserving juice
3 tablespoons low-sodium soy sauce
2 tablespoons honey
1/4 cup pecan halves, toasted and broken into large pieces

Hot cooked rice

Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides. Remove the pork from the skillet.

Add the garlic and onions to the skillet and cook and stir for 1 minute. Stir the soup, peach juice, soy sauce and honey in the skillet and heat to a boil. Cook for 5 minutes or until the soup mixture is slightly reduced.

Return the pork to the skillet. Stir in the peaches. Reduce the heat to low. Cook until the pork is cooked through. Stir in the pecans. Serve the pork and sauce with the rice. Sprinkle with additional sliced green onion, if desired.

At a Glance
Source: Campbell's Kitchen
Prep: 20 minutes
Cook: 20 minutes
Cost per recipe: $9.11
Makes: 4 servings

Nutrition per Serving
Calories: 337
Fat: 13g
Fiber: 3g
Protein: 26g
Sodium: 824mg

Pork Tenderloin with Peach & Pecan Sauce

Dripping Roast Beef Sandwiches with Melted Provolone

I did try this recipe last night. It was REALLY GOOD. I felt like this was venturing out for me, and I'm glad I did. Kyle ate two sandwiches and I ate one. I served it with a side of chips. Yummy stuff and super easy.

In less than 15 minutes, you can put together these mouthwatering, restaurant-style sandwiches that get a kick from banana peppers and cheesy goodness from melted provolone. Enjoy!

1 can (10 1/2 ounces) Campbell's® Condensed French Onion Soup
1 tablespoon reduced sodium Worcestershire sauce
3/4 pound thinly sliced deli roast beef
4 Pepperidge Farm® Classic Soft Hoagie Rolls with Sesame Seeds
4 slices deli provolone cheese cut in half
1/4 cup drained hot or mild pickled banana pepper rings

Heat the oven to 400°F.

Heat the soup and Worcestershire in a 2-quart saucepan over medium-high heat to a boil. Add the beef and heat through, stirring occasionally.

Divide the beef evenly among the rolls. Top the beef with the cheese slices and place the sandwiches onto a baking sheet.

Bake for 3 minutes or until the sandwiches are toasted and the cheese is melted. Spoon the soup mixture onto the sandwiches. Top each sandwich with 1 tablespoon pepper rings.

RECIPE TIPS

Easy Substitution: You may substitute 1/2 of a 11.25-ounce package Pepperidge Farm® Texas Toast (4 slices), prepared according to package directions, for the rolls in this recipe. Serve the sandwiches open-faced.

At a Glance
Source: Campbell's Kitchen
Prep: 5 minutes
Cook: 5 minutes
Bake: 3 minutes
Cost per recipe: $12.02
Makes: 4 sandwiches

Nutrition per Serving
Calories: 515
Fat: 20g
Fiber: 3g
Protein: 40g
Sodium: 1197mg

Dripping Roast Beef Sandwiches with Melted Provolone

Slow Cooker Weekday Pot Roast & Vegetables

1 boneless beef bottom round roast or chuck pot roast (2 to 2 1/2 pounds)
1 teaspoon garlic powder
1 tablespoon vegetable oil
1 pound potatoes, cut into wedges
3 cups fresh or frozen whole baby carrots
1 medium onion, thickly sliced (about 3/4 cup)
2 teaspoons dried basil leaves, crushed
2 cans (10 1/4 ounces each) Campbell's® Beef Gravy

Season the beef with the garlic powder. Heat the oil in a 10-inch skillet over medium-high heat. Add the beef and cook until well browned on all sides.

Place the potatoes, carrots and onion into a 3 1/2-quart slow cooker. Sprinkle with the basil. Add the beef to the cooker. Pour the gravy over the beef and vegetables.

Cover and cook on LOW for 10 to 11 hours* or until the beef is fork-tender.

RECIPE TIPS

*Or on HIGH for 5 to 6 hours.

At a Glance
Source: Campbell's Kitchen
Prep: 15 minutes
Cook: 10 hours
Makes: 8 servings

Slow Cooker Weekday Pot Roast & Vegetables

Baked Macaroni and Cheese

1 can (10 3/4 ounces) Campbell's® Condensed Cheddar Cheese Soup
1/2 soup can milk
1/8 teaspoon ground black pepper
1 1/2 cups corkscrew-shaped pasta or medium shell-shaped pasta, cooked and drained
1 tablespoon dry bread crumbs
2 teaspoons butter, melted
Stir the soup, milk, black pepper and pasta in a 1-quart baking dish.
Stir the bread crumbs and butter in a small bowl. Sprinkle the bread crumb mixture over the pasta mixture.
Bake at 400°F. for 20 minutes or until the pasta mixture is hot and bubbling.

RECIPE TIPS

Serving Suggestion: Serve with grilled ham steaks, a tossed salad with tomatoes and red wine vinegar dressing. For dessert serve baked apples with brown sugar and cinnamon.

At a Glance
Source: Campbell's Kitchen
Prep: 20 minutes
Bake: 20 minutes
Cost per recipe: $2.31
Makes: 4 servings (about 2/3 cup each)

Baked Macaroni and Cheese

Beef Taco Bake

1 pound ground beef
1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup
1 cup Pace® Chunky Salsa or Pace® Picante Sauce
1/2 cup milk
6 flour tortillas (8-inch) or 8 corn tortillas (6-inch), cut into 1-inch pieces
1 cup shredded Cheddar cheese (about 4 ounces)

Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often. Pour off any fat.

Stir the soup, salsa, milk, tortillas and half the cheese in the skillet. Spoon the beef mixture into a 2-quart shallow baking dish. Cover the baking dish.

Bake at 400°F. for 30 minutes or until the beef mixture is hot and bubbling. Sprinkle with the remaining cheese.

At a Glance
Source: Campbell's Kitchen
Prep: 10 minutes
Bake: 30 minutes
Cost per recipe: $8.14
Makes: 4 servings (about 1 1/2 cups each)

Nutrition per Serving
Calories: 626
Fat: 27g
Fiber: 3g
Protein: 36g
Sodium: 1486mg

Beef Taco Bake

French Onion Burgers

1 pound ground beef
1 can (10 1/2 ounces) Campbell's® Condensed French Onion Soup
4 slices cheese
4 Pepperidge Farm® Classic Sandwich Buns with Sesame Seeds, split
Shape the beef into 4 (1/2-inch-thick) burgers.

Heat a 10-inch skillet over medium-high heat. Add the burgers and cook until well browned on both sides. Remove the burgers from the skillet. Pour off any fat.

Stir the soup in the skillet and heat to a boil. Return the burgers to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until desired doneness. Top the burgers with the cheese and cook until the cheese is melted. Serve the burgers on the buns with the soup mixture for dipping.

RECIPE TIPS

Tip: You can also serve these burgers in a bowl atop a mound of hot mashed potatoes, with some of the onion gravy poured over.

Serving Suggestion: Serve with romaine salad tossed with fresh basil and Italian salad dressing. For dessert, serve orange slices.


At a Glance
Source: Campbell's Kitchen
Prep: 5 minutes
Cook: 20 minutes
Cost per recipe: $3.83
Makes: 4 servings

Nutrition per Serving
Calories: 512
Fat: 22g
Fiber: 6g
Protein: 33g
Sodium: 1078mg

French Onion Burgers

Creamy Ranch Pork Chops & Rice

1 tablespoon vegetable oil
4 boneless pork chops, 3/4-inch thick (about 1 pound)
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
3/4 cup milk
1 package (1 ounce) ranch salad dressing mix
Paprika
Ranch-Style Rice

Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides.

Stir the soup, milk and 1/2 package salad dressing mix in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the pork is cooked through. Sprinkle with the paprika.

Serve with the Ranch-Style Rice.

RECIPE TIPS
Ranch-Style Rice: Heat 2 1/4 cups water and the remaining salad dressing mix in a 3-quart saucepan over medium-high heat to a boil. Stir in 1 cup uncooked regular long-grain white rice and cook according to the package directions.

Serving Suggestion: Serve with a vegetable blend. For dessert, serve chunky applesauce topped with cinnamon.

At a Glance
Source: Campbell's Kitchen
Prep: 5 minutes
Cook: 25 minutes
Cost per recipe: $7.46
Makes: 4 servings

Creamy Ranch Pork Chops & Rice

Beef Taco Skillet

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

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, picante sauce, 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.

RECIPE TIPS

Flavor Variation: for Creamy Mexican Fiesta Skillet, stir in 1/2 cup sour cream with the soup.

Flavor Variation: for Ranchero-Style Skillet, use corn tortillas instead of flour tortillas and shredded Mexican cheese blend instead of Cheddar.

Serving Suggestion: Serve with a mixed green salad with Italian salad dressing and corn on the cob. For dessert serve a store-bought flan.

At a Glance
Source: Campbell's Kitchen
Prep: 5 minutes
Cook: 20 minutes
Cost per recipe: $6.50
Makes: 4 servings (about 1 cup each)

Nutrition per Serving
Calories: 463
Fat: 21g
Fiber: 3g
Protein: 29g
Sodium: 1106mg

Beef Taco Skillet

3-Cheese Pasta Bake

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1 package (8 ounces) shredded two-cheese blend (about 2 cups)
1/3 cup grated Parmesan cheese
1 cup milk
1/4 teaspoon ground black pepper
3 cups corkscrew-shaped pasta, cooked and drained (about 4 cups)

Stir the soup, cheeses, milk and black pepper in a 1 1/2-quart casserole. Stir in the pasta.
Bake at 400°F. for 20 minutes or until the mixture is hot and bubbling.

RECIPE TIPS

Easy Substitution: Substitute 2 cups your favorite shredded cheese for the 2-cheese blend.

Serving Suggestion: Serve with a Caesar salad. For dessert serve red grapes.


At a Glance
Source: Campbell's Kitchen
Prep: 20 minutes
Bake: 20 minutes
Cost per recipe: $8.69
Makes: 4 servings (about 1 1/2 cups each)

Nutrition per Serving
Calories: 577
Fat: 24g
Fiber: 4g
Protein: 26g
Sodium: 1080mg

3-Cheese Pasta Bake

Easy Chicken & Cheese Enchiladas

I haven't made this one yet, but I thought it looked pretty yummy.

From: Campbell's Kitchen
Prep: 15 minutes
Bake: 40 minutes
Serves: 6

Looking for a creative way to use leftover chicken? These kicked-up, easy-to-prepare enchiladas come out of the oven hot and bubbly for a flavorful dish the whole family will love.

Ingredients:
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup sour cream
1 cup Pace® Picante Sauce
2 teaspoons chili powder
2 cups chopped cooked chicken
1/2 cup shredded Monterey Jack cheese (about 2 ounces)
6 flour tortillas (6-inch), warmed
1 small tomato, chopped (about 1/2 cup)
1 green onion, sliced (about 2 tablespoons)

Directions:

1. Heat the oven to 350°F. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
2. Stir 1 cup soup mixture, chicken and cheese in a large bowl.
3. Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side up in a 2-quart shallow baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish.
4. Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.
   

Recipe Tips:

Ingredient Note: Stir 1/2 cup canned black beans, drained and rinsed, into the chicken mixture before filling the tortillas, if desired.

Easy Substitution: Substitute 3 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the cooked chicken.

Serving Suggestion: Serve with iceberg salad mixed with carrots and red cabbage and a red wine vinaigrette. For dessert serve prepared refrigerated flan.

Using Campbell's® Condensed 98% FF Cream of Chicken Soup: : Calories 303, Total Fat 14g, Saturated Fat 6g, Cholesterol 62mg, Sodium 783mg, Total Carbohydrate 24g, Dietary Fiber 3g, Protein 20g, Vitamin A 18%DV, Vitamin C 5%DV, Calcium 14%DV, Iron 10%DV

At a Glance
Source: Campbell's Kitchen
Prep: 15 minutes
Bake: 40 minutes
Cost per recipe: $8.54
Makes: 6 servings (1 enchilada each)

Nutrition per Serving
Calories: 323
Fat: 14g
Fiber: 4g
Protein: 20g
Sodium: 943mg

Campbell's Kitchen: Easy Chicken & Cheese Enchiladas

Apple & Sage Pork Chops

I bought one of those McCormick packages that has all of the spices you need for a recipe included in little containers...totally cool. It was so yummy too. I cooked it with some sliced potatoes that had seasoning on top that I also bought in a packet up by the fruit section in WM. Then I made the delicious Shoney's Broccoli Casserole and some yeast rolls. Yum! Here are the ingredients, but the first ones are included in the package if you buy it. If not, you can use these if you have them already in your pantry.

PREP TIME: 15 minutes
COOK TIME: 20 minutes
Makes 4 servings.

Package includes:

1 1/2 tsp. McCormick Rubbed Sage
1 tsp. McCormick Minced Garlic
1 tsp. McCormick Thyme Leaves
1/2 tsp. McCormick Ground Allspice
1/2 tsp. McCormick Paprika

You will need:

1 tbsp. flour
1 tsp. salt
4 boneless pork chops, 1-inch thick (about 1 1/4 lbs)
2 tbsp. olive oil
1 medium onion, thinkly slice (I used onion powder and skipped the directions)
2 red apples, thinly sliced
1/2 cup apple juice
1 tbsp. brown sugar

Directions:

1. MIX flour, all of the Spices and salt in small bowl. Sprinkle both sides of pork chops with 1 tablespoon of the seasoned flour.
2. COOK pork chops in hot oil in large skillet on medium-high heat until browned on both sides. Remove from skillet. Add onion; cook and stir 3 minutes or until tender (I used onion powder and added before the apples). Add apples, cook and stir 2 minutes.
3. STIR in juice, sugar and remaining seasoned flour until well mixed. Return pork chops to skillet. Bring to boil. Reduce heat to low; cover and simmer 5 minutes or until desired doneness.

Sugar Free Peanut Butter Pie

1 large vanilla instant pudding
1½ cup milk
4 ounces cream cheese
8 ounce sugar free cool whip
4 table spoons peanut butter

Mix first two ingredients together. Once mixed add other ingredients. Put in large graham cracker crust or two small.

Drizzle with sugar free chocolate syrup.

The Devil's Cupcakes

O - M - G these cupcakes are the best things I've ever eaten!! They are actually called Black Bottom Cupcakes from allrecipes.com, but I renamed them to The Devil's Cupcakes. It was fitting, since they are the devil when it comes to fat...and they are made with Devil's food cake mix. These are a must try!!!!

I made my notes in Pink for what I did to them instead.

Easy Black Bottom Cupcakes (The Devil’s Cupcakes)

Original Recipe Yield 2 dozen cupcakes

Ingredients
• 1 (18.25 ounce) package devil's food cake mix
• 1 (8 ounce) package cream cheese
• 1 cup white sugar
• 1 cup semisweet chocolate chips

Directions

1. Preheat oven according to directions on cake mix package. Line muffin pans with paper liners. Prepare the cake mix as specified on the box. In separate bowl, combine softened cream cheese and sugar. Make sure mixture is smooth. Fold in chocolate chips *I meant to use mini chips, but I picked up the wrong bag*.

2. Fill the cupcake papers 1/3 full with the chocolate cake mix. Top with the cream cheese mixture. Bake according to box instructions (19-20 minutes) or until the cream cheese mixture just starts to turn a light golden color. *I dropped a spoon of the cream cheese mixture in the chocolate mix, so that it would bake up around it. I didn’t use it for the icing. I made homemade cream cheese icing. Recipe below.*

Cream Cheese Icing

• 1/2 cup of melted butter *I forget if this is the whole stick, but I used a whole stick of butter*
• One 8 ounce package of cream cheese, softened
• 1 teaspoon of vanilla
• One 1 pound box of confectioners' sugar *I used 3 cups of confectioners’ sugar, which is 1 ½ lbs.*

Directions:

Combine the butter, cream cheese and vanilla, mixing well. Gradually add confectioners' sugar, beating well until smooth. Spread on cooled cupcakes.

*You can do less confectioners’ sugar, but it will be more cream cheese tasting. I wanted mine creamier.*

Cherry Limeade Punch

1 can frozen limeade concentrate
1 bottle Sprite
1 jar of maraschino cherries
1 lime

Put in the limeade and then add the sprite. Pour in the juice from the cherries. Then add the cherries and sliced up lime for looks and taste.

From: Kelly's Korner Blog

Pepper Jack Cheesy Mac

I haven't tried this one yet, but who doesn't love a new recipe for some macaroni! One of my favorites. I hope to try this really soon.

2 cups (8 oz) dry elbow macaroni
2 cups (8 oz) shredded cheddar cheese
2 cups (8 oz) shredded Pepper Jack cheese, divided
1 can (12 fl oz) Carnation Evaporated Milk
1/2 teaspoon ground black pepper
1/2 to 1 cup broken tortilla chips
1/4 to 1/2 teaspoon crushed red pepper (optional)

PREHEAT oven to 350 degrees. Lightly grease 2 1/2-quart casserole dish

COOK macaroni in large saucepan according ot package directions; drain. Return to saucepan.

ADD cheddar cheese, 1 1/2 cups Pepper Jack cheese, evaporated milk and black pepper to macaroni; stir until combined. Pour into prepared casserole dish. Combine remaining 1/2 cup Pepper Jack cheese, tortilla chips and red pepper flakes in small bowl. Sprinkle over top. Cover tightly with foil.

BAKE for 20 minutes. Uncover; bake for an additional 10 minutes or until lightly browned.

Chocolate Cobbler

Prep Time: 15 Minutes
Cook Time: 30 Minutes
Ready In: 45 Minutes
Servings: 8

"Rich, wonderful old-timey like cobbler!!!! Great for potlucks and get-togethers. Fast, easy and always a hit! Great with ice cream!!"

Ingredients:

6 tablespoons butter
1 cup self-rising flour
3/4 cup white sugar
1 1/2 tablespoons unsweetened cocoa powder
1/2 cup milk
1 teaspoon vanilla extract
1 cup white sugar
1/4 cup unsweetened cocoa powder
1 1/2 cups boiling water

Directions:

1. Preheat the oven to 350 degrees F (175 degrees C). Melt butter in an 8x8 inch baking dish while the oven preheats.
2. In a medium bowl, stir together the flour, 3/4 cup sugar, and 1 1/2 tablespoons cocoa. Stir in milk and vanilla until smooth. Spoon this batter over the melted butter in the baking dish.
3. Stir together the remaining cup of sugar and 1/4 cup cocoa powder. Sprinkle over the batter. Slowly pour boiling water over the top of the mixture.
4. Bake for 30 minutes in the preheated oven, until set. Serve slightly warm with ice cream.

http://www.allrecipes.com/

- Becky B.