Steak Soup

2 4-ounce beef cubed steaks
1/4 tsp garlic salt
1/8 tsp pepper
1 Tbsp olive oil
1 medium onion, chopped
4 cups water
1 10-ounce package frozen mixed vegetables
1 Tbsp instant beef bouillon granules
1 Tbsp Worcestershire sauce
1 tsp dried basil, crushed
1 7 1/2-ounce can tomatoes, cut up
1/2 cup cold water
1/3 cup all-purpose flour

*Sprinkle meat with garlic salt and pepper. In a large saucepan cook meat in hot oil over medium-high heat about 3 minutes or until brown, turning once. Remove meat from saucepan, reserving drippings in pan. Cut meat into cubes; set aside.

*In the same saucepan cook onion and celery in the reserved drippings over medium heat until tender. Stir in meat cubes, the 4 cups water, the frozen mixed vegetables, beef bouillon granules, Worcestershire sauce, and basil.

*Bring to boiling; reduce heat. Cover and simmer about 5 minutes or until vegetables are crisp-tender. Stir in undrained tomatoes.

*In a screw-top jar shake together the 1/2 cup water and the flour; stir into meat mixture. Cook and stir until thickened and bubbly.

Makes 5 servings.(This soup is FANTASTIC.)

177 calories
5 g total fat
18 g carbs

Picante Turkey Rolls

Yet another reason we love Campbell's at my house.

4 flour tortillas (10 inch), warmed
1/4 cup cream cheese, softened
1/2 lb thinly sliced deli turkey breast
1/2 cup picante sauce
1 large avacado, peeled pitted and chopeed (or quacamole)

*Spread 1 Tbps cream cheese onto each tortilla to within 1/2 inch of the etfge. Top each with about 4 turkey slices, 2 Tbsps picante sauce and avacado/quacamole.

*Roll tortillas tightly, leaving ends open. Cut each roll in half. Serve with additional picante sauce for dipping.

YUM!

Serves 4

Hot Turkey Sandwiches

It's Thanksgiving any day of the year thanks to this EASY Campbell's recipe!

1 can (10 1/2 oz) turkey gravy (low fat)
12 oz sliced roasted or deli turkey breast
8 slices low calorie/high fiber bread

*Heat the gravy in a 10 inch skillet over medium high heat to a boil. Add the turkey. Reduce to low and cook until mixture is hot and bubbling.

*Spoon 3/4 cup turkey mixture onto 2 slices of bread.

SERVES 4

Heart Healthy Chicken Salad Stuffed Tomatoes

Another super easy SUMMER winner from our friends at Campbell's!!!

2 Tbsp plain nonfat yogurt
2 Tbsp light mayonnaise
1/3 cup chopped celery
1/2 small onion, finely chopped
1 can (12.5 oz) canned chicken in water, drained
4 med tomatoes
6 cups shredded lettuce

Stir yogurt, Mayonnaise, celery, onion and chicken in a medium bowl.

Cut tomatoes into wedges, cutrting down to about 1/2 inch of the bottom, without cutting all the way through the tomato.

Place 1 1/2 cups lettuce on each of 4 places. Top with a tomato and spoon 1/2 cup of the chicken mixture into each tomato.

SERVES 4

Asian Chicken Lettuce Wrap

OK - this is a YUMM-O and Easy-flippin'-peasy recipe I found through Campbell's.

1 can (12.5 oz) canned chicken breast in water, drained
2 med carrots, shredded (about 1 cup)
3/4 cup diced red pepper
4 green onions, thinly sliced (about 1/2 cup)
1/4 cup reduced fat Asian-style sesame salad dressing
6 large Bibb or iceberg lettuce leaves


*Combine chicken, carrot, pepper, onion and dressing in a bowl.
*Serve on lettuce leaves.


The other day I substituted lean ground turkey which I browned with season salt and 2 large cloves of garlic. I put the carrots and a large zucchini in the food processor. I put half of the carrot/zucchini mix in the turkey and reserved the rest for garnish. I served the wraps with red grapes - which some folks cut open and put in their wraps. Dinner was AMAZING!!!

Mom told the kids it was lettuce tacos and they tore it all up!

SERVES 6

Campbelled Eggs

This one I found on the Campbell's website - it is already a family favorite!

1 can (10 3/4 oz) condensed cream of celery soup
(You know I found a 97% fat free version.)
8 eggs
Ground black pepper
2 Tbsp butter or margarine (you know I eliminated this)
Chopped fresh parsley for garnish

*Beat the soup, eggs and black pepper in a medium bowl with a fork or whisk until blended.

*Instead of melting butter or margarine, I sprayed a nonstick skillet and put it over medium low heat. Add the egg mixture and cook until the eggs are set but moist. Garnish with parsley.


These eggs were so flavorful - and the kids TORE THEM UP!

Cheesy baked pasta with Spinach & Artichokes

I found this one in the Real Simple.

8 oz mezzi rigatoni (or some other short pasta)
1 14 oz can artichoke hearts, rinsed and quartered
1 9 oz package frozen creamed spinach, thawed
1/4 cup grated Parmesan (1 oz)
2 cups grated mozzarella (8 oz)
Black pepper
(12 oz crab meat optional)

*Cook pasta according to directions, drain and return to the pot.
*Heat broiler
*Add artichokes, spinach, Paremesan, half the mozzarella and 1/4 tsp pepper to the pasta. Toss to combine.
*Transfer the mixture to a shallow 2 qt (or 8" square) broiler proof baking dish and sprinkle with remaining mozzarella. Broil until cheese is browned in spots, 2 to 3 minutes.

(The 2nd time I made this, I put in crab meat. Oh, that was yummy.)