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Dining In?  Change the Routine with New Recipes From Campbell’s KitchenSM

Budget-Friendly Collection Offers Array of Meal Ideas

 The trend is clear – families are eating at home more frequently than they have in years.  While this can be a great way to save some money, it can also pose a challenge – how can people find new ways to liven up the same foods? To solve this dilemma, the experts in Campbell’s KitchenSM have created a new Budget-Friendly collection of recipes that use the full array of Campbell brands.  Each recipe transforms tried-and-true ingredients into fresh, exciting meals that are sure to please the whole family.

             “Many people assume that budget-friendly foods mean casseroles,” said Jane Freiman, Group Manager – Campbell’s Kitchen. “However, our new recipe collection features a variety of recipes, many of which can be created for less than $10, to provide today’s budget-conscious family with delicious and easy twists on familiar meals like tacos, hamburgers and lasagna.  All it takes is the confidence to try a new recipe and a few basic ingredients.”

 Jane recommends the following to help keep costs down and create frugal, flavorful meals.

  • Scan the circulars and clip coupons: Plan your menu around weekly sales circulars, clip coupons for items you use and take advantage of supermarket rewards programs. 
  • Stock up on sale items: When frozen meats are on sale, like boneless, skinless chicken breasts or fish fillets, buy extra.  Then, individually wrap, label and refreeze them.  They'll keep for about 3 months and will be easy to cook for one or two people without thawing an entire package.
  • Consolidate shopping trips: Going to the grocery store once – rather than a few times throughout the week – saves time and gas, and can also help cut down on impulse buying.
  • It’s all in the season: When certain items are in season, they’re more plentiful, which means prices are often lower.  This is a great time to buy in bulk and freeze what can’t be used right away.  For example, freeze berries – like raspberries, strawberries or blueberries – in a single layer on wax- or parchment-lined baking sheets.  Once frozen, they can be transferred to plastic bags or containers and kept in the freezer until ready to use.
  • Consider the cut: Tough meat cuts, like pork shoulder and chuck roast, are routinely less expensive than steaks or chops.  They do require low, slow cooking methods (like stews and braises), but can help create great-tasting, inexpensive dinners that don't require much preparation.
  • Learn to cut up whole chickens: Purchasing a whole chicken – and cutting into parts yourself – is much cheaper than buying pre-cut and packaged chicken parts. 
  • Be creative: Leftovers are another great way to stretch the food dollar.  Instead of just reheating last night’s dinner, try combining leftover roast chicken with fresh sliced vegetables in a quick stir-fry or casserole.

 “Following even a couple of these tips each week can help cut down costs over time,” said Jane.

Here are a few of Jane’s favorite recipes to try.  Change up everyday chicken with Easy Chicken & Cheese Enchiladas or Sweet & Spicy Picante Chicken.  Hungry for Italian, but want something a little different?  Then try Chicken with Sun-Dried Tomatoes or Good-For-You Chicken Parmesan.  Ordinary hamburgers are good, but they are exceptionally moist and juicy when transformed into French Onion BurgersBeef & Mushroom Lasagna and Beef Taco Skillet put new twists on two family favorites.

For more delicious, low-cost meal ideas, visit us online at CampbellsKitchen.com.

Spicy Spinach Quichettes

1 tablespoon olive oil
2 cups fresh spinach, chopped
2 scallions, chopped
2 large eggs
1 cup heavy cream
1 ½ teaspoons original Tabasco® brand pepper sauce
1 teaspoon salt
½ cup shredded Cheddar-Jack cheese
1 (16-ounce) package refrigerated pie crust
Heat oil in 12-inch skillet over medium heat-high heat. Add spinach and scallions; cook until spinach is just wilted, stirring constantly.

Combine eggs, heavy cream, Tabasco sauce and salt in large bowl until well blended; stir in cheese and spinach mixture.

Preheat oven to 400° F.

Grease 24 mini muffin cups. Unroll pie crusts; cut into twenty-four rounds with 3-inch-round cutter. Press a dough round into each muffin cup. Fill each with egg mixture. Bake 15 minutes or until quiches are golden and puffed.

Makes 24 mini quiches.

Prep Time: 15 minutes
Cook Time: 15 minutes

Salmon Deviled Eggs

6 large eggs
½ cup mayonnaise
¼ cup smoked salmon, finely chopped
1 tablespoon fresh dill, chopped
¾ tablespoon original Tabasco® brand pepper sauce
1/8 teaspoon salt
Hard-boil eggs; peel and cool. Cut eggs lengthwise in half; carefully remove yolks.

Stir egg yolks, mayonnaise, smoked salmon, dill, Tabasco sauce and salt in a large bowl. Spoon the filling into the egg whites, mounding it slightly, or pipe the filling with a rosette tip. Store in refrigerator until ready to serve.

Garnish eggs with a small piece of smoked salmon and dill sprig.

Makes 12 halves.
Prep Time: 15 minutes
Cook Time: 15 minutes

Context Paris and the Hidden Kitchen team up to host a unique evening with culinary authors David Lebovitz and Meg Zimbeck as they look at Parisian gastronomy and its evolution

Context, organizer of critically-acclaimed walking tours in the world’s cultural capitals, is teaming up with the innovative Parisian supper club Hidden Kitchen to explore current trends in French cuisine with chef and author David Lebovitz and food journalist Meg Zimbeck. The event is part of Context’s “Out of Context” series of special programs.

“This event fits neatly with the mission of the Out of Context series,” says Lily Heise, Context Paris manager. “Our main focus is to offer new opportunities for travelers to understand Paris; and in this case the combination of David’s knowledge, Meg’s insight and the superlative performance of the folks at Hidden Kitchen will give guests an incomparable insider's perspective on today’s culinary scene in Paris.”

David Lebovitz, is known around the globe through his inspirational cookbooks, entertaining memoirs (My Sweet Life in Paris) and popular blog. Living in Paris over the last 8 years, David has acquired a wealth of knowledge of Parisian gastronomy, the best restaurants, specialty stores and of course bakeries and pastry shops. His latest cookbook Ready for Dessert: My Best Recipes will be released in April.  

Our other expert for the evening, Meg Zimbeck, is a docent in the Context Paris food program and a travel and food writer, contributing to various publications including the Wall Street Journal, Saveur, Budget Travel and BlackBook guides. She will be compiling her expertise and connections in the Parisian food world as the editor of a new site www.parisbymouth.com, the web's most comprehensive and collaborative site about food and wine in Paris.

Over the course of a specially designed multicourse menu, David and Meg will lead the group in a culinary conversation, discussing the latest Paris restaurants, cultural differences relating to food and wine, and what it's like for Americans to cook and write in Paris. Braden and Laura, the founders and chefs of Hidden Kitchen, will also share their perspectives and about setting up this unique supper club. The Hidden Kitchen has become a phenomenon in the food world, attracting rave reviews from international press and enthusiastic food lovers. The waiting list to dine as one of their 16 “friends” is normally months long.

The dinner will take place on May 13th 2010 and it is limited to 12 guests. All guests will receive a copy of one of David’s recent books. 

Founded by National Geographic writer Paul Bennett and graphic designer Lani Bevacqua, Context is a network of English-speaking scholars and professionals – including art historians, writers, architects and gastronomes – who organize and lead didactic walking seminars in several world cities, including: Florence, Rome, Venice, Naples, Paris, London, New York, Istanbul, and Philadelphia. Travel + Leisure has named Context one of the top European tour companies for its innovative approach to travel and the depth of its programs. To learn more about Context, visit its website at: www.contexttravel.com 


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