Campbell's

Campbell’s® Soup for Life 1,200 Calorie 30–Day Menu PlanFor a 1,600 or 2,000 calorie menu plan, see the Calorie Add-ons.

* A serving of soup is 8 ounces prepared of any Campbell’s soup or container of Campbell’s Soup at Hand® between 60 and 150 calories; choose Healthy Request® or Low Sodium varieties at least 1 to 2 times weekly.

The Campbell’s Kitchen recipes can be found on www.campbellwellness.com.

Individual weight loss results will vary. Please see your physician before starting any diet.

www.campbellwellness.com

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page 1 of 10

Waffl es & Strawberries2 reduced-fat waffl es (each 4˝ square)

2 tsp. soft light margarine

2 tbsp. sugar-free syrup

1 cup low-fat milk

1¼ cups sliced strawberries

Chicken Noodle Soup & Chicken Caesar Salad1 serving Campbell’s® Condensed Chicken Noodle soup*

Chicken Caesar Salad: In a salad bowl, lightly toss 2 cups Romaine lettuce, 2 oz. cubed cooked chicken breast, ¼ cup sliced cucumber and ¼ cup diced tomato; add 2 tbsp. reduced-calorie Caesar dressing; toss well. Sprinkle with 1 tbsp. grated Parmesan cheese.

1 small (1 oz.) whole-grain roll

Beef & Potatoes DinnerServe 2 oz. cooked lean beef with 1 cup cooked, quartered red potatoes tossed with 1 tsp. soft light margarine and 1 tsp. chopped fresh parsley, and 1 cup steamed asparagus tossed with 1 tsp. soft light margarine.

Dessert: 1 small apple

Yogurt & Fruit1 container yogurt (100 calories or less)

1 small pear

Day 2 Day 3Cereal & Sliced Banana1½ cups wheat fl ake cereal

1 cup low-fat milk

½ large banana, sliced

Tomato Garden Soup & Classic Turkey Sandwich1 serving Campbell’s® Select™ Tomato Garden soup*

Classic Turkey Sandwich: Spread one slice Pepperidge Farm® Light Style bread with 2 tsp. light mayonnaise stirred with 1 tsp. brown mustard. Add 2 oz. sliced turkey breast, 2 thick tomato slices and 2 pieces leaf lettuce; top with another slice of Light Style bread.

1 cup sliced cucumbers

Broiled Chicken DinnerBrush a 3 oz. boneless skinless chicken breast with 1 tsp. lemon juice and 1 tsp. Dijon-style mustard and broil until done. Serve with 1 baked sweet potato (6 oz.) topped with 1 tsp. soft light margarine, and a mixed salad of 1½ cups leafy salad greens, 1 quartered plum tomato and ¼ cup sliced cucumber tossed with 1 tsp. olive oil and 1 tsp. balsamic vinegar.

Dessert: 1 medium kiwifruit

Trail Mix YogurtStir 1 tbsp. raisins and 1 tbsp. chopped mixed nuts into 1 container yogurt (100 calories or less).

Cereal & Sliced Banana1½ cups toasted oat cereal

1 cup low-fat milk


Beef Noodle Soup & Dilled Tuna-Vegetable Toss1 serving Campbell’s® Condensed Beef Noodle soup*

Dilled Tuna-Vegetable Toss: In a salad bowl, lightly toss 2 cups leafy salad greens, 2 oz. drained canned low-sodium tuna packed in water, ¼ cup chopped cucumber, ¼ cup chopped red or green bell pepper, 1 tbsp. minced red onion and 1 tbsp. chopped fresh dill or 1 tsp. dried dill weed. Add 2 tsp. olive oil and 2 tsp. cider vinegar; toss well.


Chicken & Vegetable Stir-FryCampbell’s Kitchen Recipe: Chicken & Vegetable Stir-FryDessert: 1 small orange

Cheese & Veggies1 oz. Cheddar cheese

1 cup sliced vegetables (carrots, cucum-bers, celery)

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CampbellsSoupForLife30DayPlan.pdf 7/31/07 11:21:59 AM


* A serving of soup is 8 ounces prepared of any Campbell’s soup or container of Campbell’s Soup at Hand ® between 60 and 150 calories; choose Healthy Request ® or Low Sodium varieties at least 1 to 2 times weekly.The Campbell’s Kitchen recipes can be found on www.campbellwellness.com. Individual weight loss results will vary. Please see your physician before starting any diet.


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page 2 of 10

Yogurt, Toast & Fruit2 slices Pepperidge Farm® 100% whole wheat thin sliced bread


1 container yogurt (100 calories or less)

½ cup cantaloupe chunks

Vegetarian Vegetable Soup & Mediterranean Salad Bowl1 serving Campbell’s® Condensed Vegetarian Vegetable soup*

Mediterranean Salad Bowl: In a salad bowl, lightly toss 2 cups leafy salad greens, 2 tbsp. shredded part-skim mozzarella cheese, ¼ cup garbanzo beans, ¼ cup halved grape or cherry tomatoes, ¼ cup red or green bell pepper strips and 2 tbsp. chopped red onion. Add 2 tsp. olive oil and 2 tsp. red wine vinegar; toss well.


½ cup calcium-forti� ed orange juice

Pasta PrimaveraPasta Primavera: In a nonstick skillet sprayed with vegetable cooking spray, cook and stir ¼ cup sliced onion, ½ cup sliced fresh mushrooms and ¼ cup sliced carrots until lightly browned and tender. Add ½ cup Prego® Tomato, Basil & Garlic pasta sauce and heat through. Pour sauce mixture over 1 cup cooked penne or other shaped pasta and sprinkle with 1 tbsp. grated Parmesan cheese.

Chocolate Frozen Yogurt½ cup chocolate low-fat frozen yogurt

Day 4 Day 5 Day 6Bagel Breakfast½ bagel (4 ½” diameter)

2 tsp. peanut butter

½ cup low-fat milk

½ large banana

Minestrone Soup & Margherita-Style Pizza1 serving Campbell’s® Healthy Request ® Minestrone soup*

Campbell’s Kitchen Recipe: Margherita-Style Pizza

Quick Mixed Salad: In a bowl, toss 1 cup leafy salad greens with ¼ cup each sliced tomato and cucumber and 2 tbsp. chopped onion. Drizzle with 1 tsp. olive oil and 1 tsp. vinegar and sprinkle with ¼ tsp. crushed dried oregano; toss well.

Pork Tenderloin & Rice DinnerBroil or grill 3 oz. trimmed pork tender-loin and serve with 2/3 cup hot cooked brown or white rice tossed with 1 tbsp. orange juice, 2 tsp. soft light margarine and ¼ tsp. crushed dried thyme, and 1 cup steamed spinach.

Dessert: 8 dried apricot halves

Pepperidge Farm® Oatmeal Raisin Cookie & Milk1 Pepperidge Farm® Soft Bake Oatmeal Raisin cookie

½ cup low-fat milk

Scrambled Egg & Toast1 egg scrambled using vegetable cooking spray

1 slice Pepperidge Farm® Natural Whole Grain bread


1 cup low-fat milk

1 ¼ cups sliced strawberries

Italian-Style Wedding Soup with Cheese & Crackers1 serving Campbell’s® Select ™ Italian-Style Wedding soup*

4 whole-wheat crackers

1 oz. Cheddar cheese, sliced

¼ cup carrot sticks

1 tbsp. light ranch dressing

¾ cup Low Sodium V8® 100% vegetable juice

Campbell’s® Cajun Fish DinnerCampbell’s Kitchen Recipe: Cajun Fish1 cup cooked mixed vegetables

Dessert: ½ cup mixed berry fruit in light syrup

Celery with Peanut Butter½ cup celery sticks

1 tbsp. peanut butter

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page 3 of 10

Egg & Bacon Breakfast1 egg, fried in vegetable cooking spray

1 slice low-sodium bacon




½ cup apricot halves in light syrup

Vegetable Beef Soup & Hummus1 serving Campbell’s® Healthy Request® Vegetable Beef soup*

¹/3 cup plain hummus

½ cup sliced carrot & ½ cup sliced cucumber

1 piece (1 oz.) part-skim mozzarella string cheese

Pizza with PizzazzPizza with Pizzazz: In a nonstick skillet sprayed with vegetable cooking spray, cook and stir ½ cup baby spinach leaves and ½ tsp. minced garlic until spinach is wilted. Add ¼ cup drained, roasted red pepper strips and heat through. Top 1 slice cheese pizza (¹/8 of a 16” pizza) with spinach mixture.


Dessert: 1 small orange

Baked Potato with Sour Cream & Chives1 small (4 ½ oz.) baked potato

2 tbsp. fat-free sour cream

1 tsp. chopped chives

Day 7 Day 8 Day 9Cereal & Raisins1 ½ cups wheat fl ake cereal

1 cup low-fat milk

1 tbsp. raisins

Slow Roasted Beef with Mushrooms Soup & Curried Chicken Salad1 serving Campbell’s® Chunky™ Slow Roasted Beef with Mushrooms soup*

Curried Chicken Salad: In a small bow1, place 2 oz. chopped cooked skinless chicken breast, 1 small apple, cored and chopped, 2 tbsp. chopped red onion and 1 tbsp. raisins. Stir ½ tsp. curry powder into 2 oz. plain fat-free yogurt and 2 tsp. light mayonnaise; pour over chicken mixture and mix well. Arrange 2 cups mixed salad greens on a plate; top with chicken salad and arrange ¼ cup each cucumber and carrot slices around greens.



Turkey Burger DeluxeTurkey Burger Deluxe: In a nonstick skillet sprayed with vegetable cooking spray, over medium heat, place hamburger bun cut sides down and brown lightly. Spread bottom cut side with 1 tsp. yellow mustard; place on plate and top with a 2 oz. cooked (3 oz. before cooking) ground turkey breast patty. Place 1 thick slice onion, 1 thick slice tomato on patty and top with hamburger bun top.

2 cups leafy salad greens mixed with 2 tsp. olive oil and 2 tsp. vinegar

Just PeachyPit and chop 1 small peach; stir into 4 oz. plain fat-free yogurt along with ¼ tsp. ground ginger, and if desired, a pinch of non-nutritive sweetener.

Cereal & Strawberries1½ cups toasted oat cereal

1 cup low-fat milk

1¼ cups sliced strawberries

Chicken Noodle Soup & Open-Faced Turkey Sandwich1 serving Campbell’s® Condensed Chicken Noodle soup*

Open-Faced Turkey Sandwich: Spread 1 slice Pepperidge Farm® Natural Whole Grain bread with 2 tsp. light mayonnaise; top with 2 oz. sliced turkey breast, 2 slices tomato and ¼ cup sprouts.

1 cup baby carrots

Tasty 2-Step Chicken DinnerCampbell’s Kitchen Recipe: Tasty 2-Step Chicken ²/3 cup cooked white rice

1 cup steamed broccoli sprinkled with 2 tsp. lemon juice and freshly ground black pepper


Dessert: ½ cup peaches in light syrup

Pepperidge Farm® Milano® Cookies5 Pepperidge Farm® Mini Milano® cookies or 2 regular Milano® cookies

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page 4 of 10

Cinnamon-Raisin Oatmeal1½ cups cooked oatmeal sprinkled with ¼ tsp. ground cinnamon and 2 tbsp. raisins

1 cup low-fat milk

Beef with Roasted Barley Soup & Grilled Mozzarella Tomato Sandwich1 serving Campbell’s® Select™ Beef with Roasted Barley soup*

Campbell’s Kitchen Recipe: Grilled Mozzarella Tomato Sandwich½ cup steamed zucchini


Pork Tenderloin & Garlicky Spinach and TomatoBroil or grill 3 oz. trimmed pork tenderloin and serve with ²/3 cup steamed couscous

Garlicky Spinach and Tomato: In nonstick skillet, cook and stir 1 cup baby spinach with 1 tsp. minced garlic in 2 tsp. oil until spinach is wilted; stir in 1 chopped tomato and cook until tomato is heated through.

Dessert: ½ cup unsweetened applesauce

Baked Potato Chips1 bag (1 oz.) baked potato chips

Day 10 Day 11 Day 12Breakfast Omelet SandwichCampbell’s Kitchen Recipe: Breakfast Omelet Sandwich1 cup low-fat milk

1 cup melon chunks

Tomato Soup & Roast Beef Sandwich1 serving Campbell’s® Healthy Request® Tomato soup*

Roast Beef Sandwich: Spread 1 slice Pepperidge Farm® Light Style bread with 2 tsp. light mayonnaise with horseradish spread; top with 2 oz. sliced roast beef, 2 thick tomato slices, 4 cucumber slices, 2 pieces leaf lettuce and another slice Light Style bread.

½ cup each carrot sticks and celery sticks

Grilled Fish KabobGrilled Fish Kabob: On a skewer, alternate 3 oz. cubed monkfi sh or tilapia with ¼ cup cherry tomatoes, and ¼ cup green bell pepper chunks. Brush with a mixture of 2 tsp. olive oil and 2 tsp. lemon juice. Season with lemon pepper and grill until fi sh is done. Serve over 2 cups mixed leafy salad greens.

²/3 cup cooked brown or white rice

½ cup calcium-fortifi ed orange juice mixed with ½ cup lime-fl avored seltzer

Cheese & Veggies1 oz. Cheddar cheese

½ cup sliced red bell pepper strips

English Muffi n with Cream Cheese Breakfast1 English muffi n, toasted

1 tbsp. cream cheese

1 cup low-fat milk

1¼ cups strawberries

Vegetable Soup & Margherita-Style Pizza1 serving Campbell’s® Select™ Fiesta Vegetable soup*

Campbell’s Kitchen Recipe: Margherita-Style Pizza1 cup leafy salad greens mixed with 1 tsp. olive oil and 1 tsp. vinegar

Pita Veggie BurgerPita Veggie Burger: Place 1 cooked veggie burger in a warmed whole-wheat pita (6 ½” diameter). Add ½ cup shredded iceberg lettuce, ¼ cup chopped tomato and ¼ cup chopped cucumber; sprinkle with 2 tsp. olive oil, 2 tsp. vinegar and ¹/8 tsp. dried oregano


Yogurt & Cantaloupe1 container yogurt (100 calories or less)

1 cup cantaloupe chunks

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page 5 of 10

Egg White Scramble & Meatless Bacon Breakfast2 egg whites, 2 tbsp. chopped green onion, 2 tbsp. chopped tomato and 2 tsp. chopped fresh basil scrambled in skillet coated with vegetable cooking spray.

1 strip meatless bacon



1 cup low-fat milk

1 small orange

Pizza Soup & Tuna-Cucumber Sandwich1 serving Campbell’s® Soup at Hand® Pizza soup*

Tuna-Cucumber Sandwich: Mix 2 oz. drained canned low-sodium tuna packed in water with ¼ cup chopped cucumber, 1 tbsp. minced red onion, ¼ tsp. dried mint and 2 tsp. light mayonnaise. Spread on one slice Pepperidge Farm® Light Style bread, top with 2 tomato slices, 2 pieces leaf lettuce and another slice Light Style bread.

½ cup baby carrots

Beef and Mushroom Dijon DinnerCampbell’s Kitchen Recipe: Beef and Mushroom Dijon¾ cup sliced zucchini and ¼ cup sliced mushrooms cooked in skillet coated with vegetable cooking spray

Dessert: ½ cup diced pears in light syrup


Day 13 Day 14 Day 15Pancakes & Blueberries2 pancakes (each 4” diameter)



1 cup low-fat milk

¾ cup blueberries

Vegetable Soup with Cheese & Crackers1 serving Campbell’s® Healthy Request® Vegetable soup*


1 oz. Cheddar cheese

¼ cup baby carrots



Southern-Style BBQ Chicken DinnerCampbell’s Kitchen Recipe: Southern-Style BBQ Chicken½ cup cooked quartered red potatoes tossed with 1 tsp. soft light margarine and 1 tbsp. chopped fresh parsley

1 cup steamed spinach


Dessert: ½ cup tropical fruit in light syrup

Celery with Peanut Butter½ cup celery sticks

1 tbsp. peanut butter

Splash ‘n’ Blast Smoothie with Cinnamon Raisin ToastCampbell’s Kitchen Recipe: Splash ‘n’ Blast Smoothie2 slices Pepperidge Farm® Cinnamon Raisin bread, toasted


1 small apple

Honey Roasted Chicken Soup & Classic Turkey Sandwich1 serving Campbell’s® Select™ Honey Roasted Chicken soup*

Classic Turkey Sandwich: Spread one slice Pepperidge Farm® Light Style bread with 2 tsp. light mayonnaise stirred with 1 tsp. brown mustard. Add 2 oz. sliced turkey breast, 2 thick tomato slices and 2 pieces leaf lettuce; top with another slice of Light Style bread.

¾ cup Campbell’s® Healthy Request® tomato juice

Chinese Chicken & Broccoli (Eat-In or Take-Out)Order an entrée consisting of 2 oz. cooked chicken breast, 1 cup or more steamed broccoli and 2 tsp. peanut or sesame oil and serve with ²/3 cup hot cooked white or brown rice.

Trail Mix YogurtStir 1 tbsp. raisins and 1 tbsp. chopped mixed nuts into 1 container yogurt (100 calories or less)

½ cup calcium-fortifi ed orange juice

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page 6 of 10

Cereal & Melon Chunks1½ cups bran cereal

1 cup low-fat milk

1 cup mixed melon chunks

Cheese Tortellini with Chicken and Vegetable Soup & Salad Bar1 serving Campbell’s® Chunky™ Cheese Tortellini with Chicken and Vegetable soup*

Salad Bar: Choose 2 cups leafy salad greens, 2 oz. cooked chicken breast, ½ cup other raw vegetables such as tomatoes, cucumbers, bell peppers, and carrots. Toss with 2 tsp. olive oil and 2 tsp. balsamic vinegar.


Skillet Mac ‘n’ Beef DinnerCampbell’s Kitchen Recipe: Skillet Mac ‘n’ Beef 1 cup leafy salad greens, ½ plum tomato, sliced and ¼ cup sliced cucumber, tossed with 1 tsp. olive oil & 1 tsp. lemon juice


Chips & Salsa1 oz. baked tortilla chips (about 15 chips)

2 tbsp. Pace® salsa

Day 16 Day 17 Day 18Yogurt & Granola Parfait ¾ cup low-fat granola


½ cup each sliced strawberries and blueberries

Low Sodium Tomato with Tomato Pieces Soup & Open-Faced Roast Beef Sandwich1 serving Campbell’s® Low Sodium Tomato with Tomato Pieces soup*

Open-Faced Roast Beef Sandwich: Spread 1 slice Pepperidge Farm® 100% Natural Whole Grain bread with 2 tsp. light mayonnaise with chipotle spread; top with 2 oz. sliced roast beef, 2 thick tomato slices and ¼ cup sprouts.

1 cup carrot sticks

Grilled Chicken Caesar Salad DinnerCampbell’s Kitchen Recipe: Grilled Chicken Caesar Salad 1 small (1 oz.) whole-grain roll


¾ cup Calcium Enriched V8® 100% vegetable juice

Dessert: 2 tbsp. raisins

Chocolate Pudding4 oz. snack size fat-free chocolate pudding

Toasted English Muffi n 1 English muffi n, toasted


1 cup low-fat milk

8 dried apricot halves

Minestrone Soup & Roasted Red Pepper, Baby Spinach & Goat Cheese Sandwich1 serving Campbell’s® Healthy Request® Minestrone soup*

Campbell’s Kitchen Recipe: Roasted Red Pepper, Baby Spinach & Goat Cheese Sandwich

Pizza DinnerPizza Dinner: 1 slice cheese pizza (¹/8 of a 16” pizza) topped with ¼ cup each steamed broccoli and sliced onion


Dessert: ½ cup mandarin oranges in light syrup

Granola Bar1 oz. soft granola bar

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page 7 of 10

Cinnamon Raisin Bread with Peanut Butter, Yogurt & Fruit2 slices Pepperidge Farm® cinnamon raisin bread



½ large banana

Chicken and Pasta with Roasted Garlic Soup with Cheese & Crackers1 serving Campbell’s® Select™ Chicken and Pasta with Roasted Garlic soup*



¼ cup baby carrots



Grilled Salmon Dinner2 oz. grilled salmon brushed with 2 tsp. honey mustard

²/3 cup cooked white rice mixed with 2 tsp. soft light margarine and 1 tsp. chopped fresh dill

1 cup steamed baby spinach

Dessert: 1 small pear

Pepperidge Farm® Oatmeal Raisin Cookie1 Pepperidge Farm® Soft Bake Oatmeal Raisin cookie

Day 19 Day 20 Day 21Scrambled Egg White Break-fast2 egg whites, ¼ cup shredded zucchini and 2 tbsp. chopped onion, scrambled in skillet coated with vegetable cooking spray.

1 slice Pepperidge Farm® 100% Natural Whole Grain bread


1 cup low-fat milk

½ large banana

Tomato Noodle Soup & Swiss Cheese Sandwich1 serving Campbell’s® Condensed Tomato Noodle soup*

Swiss Cheese Sandwich: Spread 1 slice Pepperidge Farm® Light Style bread with 2 tsp. light mayonnaise; top with 1 ½ oz. low-fat, low-sodium Swiss cheese slices, 2 thick tomato slices, 2 pieces leaf lettuce, and 1 slice Pepperidge Farm® Light Style bread.

½ cup celery sticks

Swiss-Style Veggie Burger & SaladSwiss-Style Veggie Burger: In a nonstick skillet sprayed with vegetable cooking spray, cook 1 sliced medium red onion and 1 tbsp. balsamic vinegar until onion is softened. Spread bottom half of a toasted hamburger bun with 1 tsp. brown mustard. Top with cooked veggie burger, the onion mixture and remaining half of bun.

1 cup leafy salad greens, ½ plum tomato sliced and ¼ cup sliced cucumber, tossed with 2 tsp. olive oil & 2 tsp. lemon juice


V8® Splash Ice Cream SodaCampbell’s Kitchen Recipe: V8® Splash Ice Cream Soda½ cup pineapple tidbits in light syrup

Toast, Yogurt & Fruit2 slices Pepperidge Farm® 100% Natural Whole Grain bread



1 cup melon chunks

Vegetable Soup & Hummus 1 serving Campbell’s® Condensed California Vegetable soup*

¹/3 cup plain hummus

½ cup each sliced carrot & sliced cucumber

1 piece (1 oz.) part-skim mozzarella string cheese

Easy Skillet Pork Chops DinnerCampbell’s Kitchen Recipe: Easy Skillet Pork Chops1 cup steamed zucchini and mushrooms

Dessert: 1 ¼ cups sliced strawberries


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page 8 of 10

Cinnamon Raisin Bread with Peanut Butter2 slices Pepperidge Farm® cinnamon raisin bread


1 cup low-fat milk

1 small orange

Chicken with Mini Noodles Soup & All-American Salad Bowl1 serving Campbell’s® Soup at Hand® Chicken with Mini Noodles*

All-American Salad Bowl: In a salad bowl, lightly toss 2 cups leafy salad greens, 2 tbsp. shredded Cheddar cheese, ¼ cup garbanzo beans, 1 small plum tomato cut into wedges, ¼ cup red or green bell pepper strips, ¼ cup sliced carrot and 2 tbsp. chopped onion. Add 2 tsp. olive oil and 2 tsp. vinegar; toss well.


Tri-Color Vegetable Risotto DinnerCampbell’s Kitchen Recipe: Tri-Color Vegetable Risotto 1 cup salad (lettuce, tomato, cucumber, onion) tossed with 1 tsp. olive oil & 1 tsp. lemon juice


Yogurt & Kiwi1 container yogurt (100 calories or less)

1 kiwifruit

Day 22 Day 23 Day 24Cereal & Blueberries1 ½ cups wheat fl ake cereal

1 cup low-fat milk

¾ cup blueberries

Vegetable Beef Soup with Cheese & Crackers1 serving Campbell’s® Low Sodium Chunky™ Vegetable Beef soup*



¼ cup baby carrots



Fast Chicken Stir-FryFast Chicken Stir-Fry: In a nonstick skillet or wok, heat 2 tsp. peanut or vegetable oil; stir in 1 cup frozen mixed Chinese-style vegetables and ½ cup fresh bok choy until vegetables are crisp-tender; add 2 oz. cooked skinless chicken breast strips and stir until heated through. Stir in 1 tbsp. low-sodium soy sauce. Serve over ²/3 cup cooked brown or white rice.



Waffl es, Strawberries & Yogurt2 reduced-fat waffl es (each 4” square)




1 ¼ cups sliced strawberries

Chicken with White and Wild Rice Soup & Dilled Tuna-Vegetable Toss1 serving Campbell’s® Kitchen Classics™ Chicken with White and Wild Rice soup*

Dilled Tuna-Vegetable Toss: In a salad bowl, lightly toss 2 cups leafy salad greens, 2 oz. drained canned low-sodium tuna packed in water, ¼ cup chopped cucumber, ¼ cup chopped red or green bell pepper, 1 tbsp. minced red onion and 1 tbsp. chopped fresh dill or 1 tsp. dried dill weed. Add 2 tsp. olive oil and 2 tsp. cider vinegar; toss well.


Fast-Food Burger & Salad1 regular fast-food hamburger

1 fast-food side salad

4 tsp. low-fat salad dressing

Dessert: ½ cup fruit cocktail in light syrup

Yogurt & Peaches1 container yogurt (100 calories or less)

1 medium peach, sliced

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page 9 of 10

Cereal & Sliced Banana1½ cups wheat fl ake cereal

1 cup low-fat milk


Grilled Pepper Steak Soup & Turkey Sandwich1 serving Campbell’s® Chunky™ Grilled Pepper Steak soup*

Turkey Sandwich: 2 slices Pepperidge Farm® Light Style bread, 2 oz. sliced turkey breast, 1 tsp. mayonnaise, 2 pieces leaf lettuce & 2 tomato slices

¾ cup Campbell’s® Healthy Request® tomato juice

Fish & Vegetable Skillet DinnerCampbell’s Kitchen Recipe: Fish & Vegetable Skillet ²/3 cup cooked brown or white rice

Quick Mixed Salad: In a bowl, toss 1 cup leafy salad greens with ¼ cup each sliced tomato and cucumber and 2 tbsp. chopped onion. Drizzle with 1 tsp. olive oil and 1 tsp. vinegar; toss well


Pepperidge Farm® Milano® cookies5 Pepperidge Farm® Mini Milano® cookies or 2 Milano® cookies

Day 25 Day 26 Day 27Scrambled Egg, Toast & Cantaloupe1 egg, scrambled in skillet coated with vegetable cooking spray



1 cup low-fat milk

1 cup cantaloupe chunks

Italian-Style Wedding Soup & Margherita-Style Pizza1 serving Campbell’s® Select™ Italian-Style Wedding soup*

Campbell’s Kitchen Recipe: Margherita-Style Pizza1 cup leafy salad greens mixed with 1 tsp. olive oil and 1 tsp. vinegar

Pasta PrimaveraPasta Primavera: In a nonstick skillet sprayed with vegetable cooking spray, cook and stir ¼ cup sliced onion, ½ cup sliced fresh mushrooms and ¼ cup sliced carrot until lightly browned and tender. Add ½ cup Prego® Tomato, Basil & Garlic pasta sauce and heat through. Pour sauce mixture over 1 cup cooked penne or other shaped pasta and sprinkle with 1 tbsp. grated Parmesan cheese.

Dessert: ½ cup peaches in light syrup

Baked Potato Chips1 bag (1 oz.) baked potato chips

Pancakes & Blueberries2 pancakes (4” diameter)



1 cup low-fat milk

¾ cup blueberries

Tomato Soup & Chicken Caesar Salad1 serving Campbell’s® Condensed Tomato soup*

Chicken Caesar Salad: In a salad bowl, lightly toss 2 cups Romaine lettuce, 2 oz. cubed cooked chicken breast, ¼ cup sliced cucumber and ¼ cup diced tomato; add 2 tbsp. reduced-calorie Caesar dressing and toss we1l. Sprinkle with 1 tbsp. grated Parmesan cheese.


Swanson® Pork with Roasted Peppers & Potatoes DinnerCampbell’s Kitchen Recipe: Swanson® Pork with Roasted Peppers & Potatoes1 cup cooked caulifl ower

Dessert: ½ cup tropical fruit in light syrup


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page 10 of 10

Egg White Scramble with Toast, Yogurt & Fruit2 egg whites, 2 tbsp. chopped green onion, 2 tbsp. chopped tomato and 2 tsp. chopped fresh basil scrambled in skillet coated with vegetable cooking spray.




1 cup melon chunks

Chicken with Rice Soup & Roast Beef Wrap1 serving Campbell’s® Healthy Request® Chicken with Rice soup*

Roast Beef Wrap: Spread a 6” fl our tortilla with 2 tsp. light mayonnaise mixed with 1 tsp. yellow mustard. Top with 2 oz. sliced roast beef. Place ¼ cup red bell pepper strips, ½ cup thinly sliced zucchini and ¼ cup shredded lettuce down the center of roast beef and roll up.

½ cup carrot sticks

Pizza with PizzazzPizza with Pizzazz: In a nonstick skillet sprayed with vegetable cooking spray, cook and stir ½ cup baby spinach leaves and ½ tsp. minced garlic until spinach is wilted. Add ¼ cup drained roasted red pepper strips and heat through. Top 1 slice cheese pizza (¹/8 of a 16” pizza) with spinach mixture.



Tomato with Tomato Pieces Soup1 serving Campbell’s® Low Sodium Tomato with Tomato Pieces soup

Day 28 Day 29 Day 30Nugget Parfait¾ cup natural wheat and barley nugget cereal


¾ cup blueberries

Manhattan Clam Chowder & Chinese Chicken Salad1 serving Campbell’s® Condensed Manhattan Clam Chowder*

Chinese Chicken Salad: In a salad bowl, lightly toss 2 cups leafy salad greens, 2 oz. grilled skinless chicken breast, ¼ cup drained canned water chestnuts, ¼ cup chopped cucumber, 2 tbsp. chopped red onion and 2 tbsp. chopped cilantro. Drizzle with 2 tsp. peanut oil and 2 tsp. cider vinegar; toss well.


Pan-Grilled Veggie & Cheese SandwichCampbell’s Kitchen Recipe: Pan-Grilled Veggie & Cheese Sandwich 1 cup steamed asparagus



Pepperidge Farm® Oatmeal Raisin Cookie1 Pepperidge Farm® Soft Bake Oatmeal Raisin cookie

Granola & Dried Fruit¾ cup low-fat granola

1 cup low-fat milk

8 dried apricot halves

Tomato Soup & Good ‘Ol Grilled Cheese & Tomato1 serving Campbell’s® Condensed Tomato soup*

Good ‘Ol Grilled Cheese & Tomato: Spread 1 slice Pepperidge Farm® Light Style bread with 1 tsp. soft light margarine. Place margarine-side down in a skillet over medium heat. Add 2 slices (¾ oz. each) low-fat, low-sodium cheese and 2 tomato slices; top with another slice Light Style bread and spread with 1 tsp. soft light margarine. Turn sandwich over in pan and cook until golden brown and cheese is melted.

1 cup sliced green and red peppers

Pasta and Vegetables DiavoloPasta and Vegetables Diavolo: In a nonstick skillet sprayed with vegetable cooking spray, cook and stir ¼ cup sliced onion, ½ cup sliced fresh mushrooms, and ½ cup broccoli fl owerets until broccoli is tender; stir in ¼ tsp. crushed red pepper. Add ½ cup Prego® Tomato, Basil & Garlic pasta sauce and heat through. Pour sauce mixture over 1 cup cooked penne or other shaped pasta and sprinkle with 1 tbsp. grated Parmesan cheese.

Dessert: 1 cup honeydew melon chunks

Trail Mix YogurtStir 1 tbsp. raisins and 1 tbsp. chopped mixed nuts into 1 container yogurt (100 calories or less)

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