Mediterranean flavors such as sun-dried tomatoes, kalamata olives, capers, artichoke hearts, tomatoes and white wine simmer together to flavor chicken breasts in this mouthwatering slow-cooker dish.

Ingredients

• 2 cans (10 3/4 ounces each) Campbell's® Condensed Cream of Chicken with Herbs Soup or Campbell's® Condensed Cream of Chicken Soup
• 1 cup Chablis or other dry white wine *
• 1/4 cup coarsely chopped pitted kalamata or oil-cured olive
• 2 tbsp. drained capers
• 2 cloves garlic , minced
• 1 can (14 ounces) artichoke heart , drained and chopped
• 1 cup drained and coarsely chopped sun-dried tomatoes
• 8 skinless, boneless chicken breasts halves (about 2 pounds)
• 1/2 cup chopped fresh basil leaves (optional)
• Hot cooked rice , egg noodles or mashed potatoes

• Stir the soup, wine, olives, capers, garlic, artichokes and tomatoes in a 3 1/2-quart slow cooker. Add the chicken and turn to coat.
• Cover and cook on LOW for 7 to 8 hours** or until the chicken is cooked through. Sprinkle with the basil, if desired. Serve with the rice.
• *You can substitute Swanson® Chicken Broth for the wine, if desired.
• ** Or on HIGH for 4 to 5 hours.

Lamb chops slathered with spicy butter are the perfect choice for a casual backyard meal. The butter enhances other meats and poultry too.

Ingredients

• 8 lamb loin chops, cut 1 inch thick
• Salt and black pepper
• 1 15-ounce can cannellini or pinto beans, rinsed and drained
• 1/2 cup chopped celery
• 1/4 cup chopped green onion (2)
• 1 recipe Chile Butter
• 1 tablespoon lime juice
• Lime wedges (optional)

• Trim fat from chops. Sprinkle chops lightly with salt and pepper. For a charcoal grill, grill chops on the rack of an uncovered grill directly over medium coals until desired doneness, turning once halfway through grilling. Allow 12 to 14 minutes for medium-rare (145 degrees F) and 15 to 17 minutes for medium doneness (160 degrees F). (For a gas grill, preheat grill. Reduce heat to medium. Place chops on grill rack over heat. Cover and grill as above.)
• Meanwhile, in a medium saucepan combine beans, celery, green onion, and 2 tablespoons of the Chile Butter. Cook over medium heat until heated through. Stir in lime juice. Top each lamb chop with a slice of Chile Butter and serve with bean mixture. If desired, garnish with lime wedges. Makes 4 servings, 2 chops each.
• Chile Butter: In a small bowl stir together 1/2 cup softened butter; 1/4 cup finely snipped fresh cilantro; 2 fresh jalapeno peppers, seeded and finely chopped; 1 clove garlic, minced; and 1 teaspoon chili powder. Place on waxed paper; form into a log. Wrap well; chill for 1 hour or overnight. Store in refrigerator for up to 2 weeks or freeze for up to 1 month.

• Calories 478, Total Fat 32 g, Saturated Fat 18 g, Cholesterol 156 mg, Sodium 661 mg, Carbohydrate 17 g, Fiber 6 g, Protein 36 g. Daily Values: Vitamin A 0%, Vitamin C 15%, Calcium 7%, Iron 23%. Exchanges: Vegetable .5, Starch 1, Lean Meat 4.5, Fat 3.
• Percent Daily Values are based on a 2,000 calorie diet

Potatoes to serve 12? Here's a quick casserole that you can have in the oven in just 10 minutes.

Ingredients

• 2 boxes (4.6 oz each) Betty Crocker® julienne potatoes or 2 boxes (4.9 oz each) Betty Crocker® au gratin potatoes
• 3 cups boiling water
• 1 1/2 cups sour cream
• 1 cup milk
• 1/4 cup margarine or butter, cut up
• 1/2 cup chopped red bell pepper
• 1/2 cup sliced green onions
• 1/2 cup shredded Cheddar cheese

• Heat oven to 350 degrees F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In large bowl, mix potatoes, sauce mix (from both potato mixes) and boiling water. Stir in sour cream, milk, margarine, bell pepper and 1/4 cup of the onions. Spoon into baking dish.
• Bake uncovered 35 minutes. Sprinkle with remaining onions and the cheese. Bake 5 to 10 minutes longer or until bubbly around edges and potatoes are tender. Let stand 5 minutes before serving.

• Heat oven to 400 degrees F.

• Calories 200 (Calories from Fat 110); Total Fat 12g (Saturated Fat 6g, Trans Fat 1.5g); Cholesterol 25mg; Sodium 610mg; Total Carbohydrate 20g (Dietary Fiber 1g, Sugars 4g); Protein 4g. Daily Values: Vitamin A 15%; Vitamin C 8%; Calcium 10%; Iron 0%. Exchanges: 1 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 2 Fat. Carbohydrate Choices: 1.
• Percent Daily Values are based on a 2,000 calorie diet

This easy, low fat vegetable casserole may finally convince your kids that broccoli tastes good!

Ingredients

• 1 10-ounce package frozen chopped broccoli
• 1 cup quick-cooking rice
• 1 cup water
• 1/4 teaspoon salt
• 1 cup shredded reduced-fat cheddar or Swiss cheese (4 ounces)

• In a medium saucepan combine frozen broccoli, uncooked rice, water, and salt. Bring to boiling, stirring frequently to break up frozen broccoli.
• Remove from heat. Cover and let stand for 5 minutes. Return saucepan to burner. Over low heat, add cheese, stirring just until cheese is melted. If desired, serve in bowls and sprinkle with additional shredded reduced-fat cheddar cheese. Makes 6 servings.

• Calories 132, Total Fat 4 g, Saturated Fat 3 g, Cholesterol 13 mg, Sodium 270 mg, Carbohydrate 16 g, Fiber 1 g, Protein 7 g. Daily Values: Vitamin A 0%, Vitamin C 44%, Calcium 16%, Iron 6%. Exchanges: Vegetable .5, Starch 1, Medium-Fat Meat .5.
• Percent Daily Values are based on a 2,000 calorie diet

Cooking pasta in chicken broth instead of water, with just a few simple seasonings, gives you an easy-to-make side dish that pairs nicely with just about any main dish.

Ingredients

• 3 1/2 cups Swanson® Chicken Broth (Regular, Natural Goodness or Certified Organic)
• 1 tbsp. canned diced tomatoes, drained
• 1 tbsp. grated Parmesan cheese
• 1/2 tsp. Italian seasoning, crushed
• 1/4 tsp. garlic powder
• 3 cups uncooked corkscrew-shaped pasta

• Heat the broth, tomatoes, cheese, Italian seasoning and garlic powder in 3-quart saucepan over medium-high heat to a boil.
• Stir in the pasta. Cook over medium heat for 10 minutes or until the pasta is done.
• Note: Swanson® Seasoned Chicken Broth with Italian Herbs is no longer available. Campbell's Kitchen has modified this recipe with chicken broth to deliver the same great dish you enjoyed.

Only five pantry ingredients simmering with chicken broth creates a comforting and easy-to-make soup that has surprising a depth of flavor for a recipe that's ready in just 25 minutes.

Ingredients

• 6 cups Swanson® Chicken Broth (Regular, Natural Goodness or Certified Organic)
• 1 tsp. onion powder
• 1/2 tsp. dried basil leaves, crushed
• 1/4 tsp. garlic powder
• 1 pkg. (about 9 ounces) frozen mixed vegetables
• 1 cup uncooked medium egg noodles

• Stir the broth, onion powder, basil, garlic powder and vegetables in a 3-quart saucepan. Heat to a boil over medium-high heat. Stir in the noodles. Cook for 5 minutes or until the noodles are done.

It's a snack that will have you swimming in compliments. Fish-shape crackers and pretzel sticks are among the crunchy ingredients in this quick treat.

Ingredients

• 1 cup bite-size fish-shape crackers
• 1 cup round toasted-oat cereal with nuts and honey
• 1 cup pretzel sticks or twists
• 1 cup raisins, dried tart cherries, dried cranberries, and/or chopped dried pineapple

• In a large bowl, combine all ingredients. Divide mix among 8 snack-size resealable bags. Store at room temperature for up to two weeks. Makes 4 cups (8-1/2-cup servings).

• Calories 121, Total Fat 2 g, Saturated Fat 0 g, Monounsaturated Fat 0 g, Polyunsaturated Fat 1 g, Cholesterol 2 mg, Sodium 173 mg, Carbohydrate 26 g, Total Sugar 12 g, Fiber 1 g, Protein 2 g. Daily Values: Vitamin A 0%, Vitamin C 2%, Calcium 3%, Iron 8%.
• Percent Daily Values are based on a 2,000 calorie diet

You will need a 5- to 6-quart Dutch oven and steamer or a tamale steamer for this Mexican-inspired main dish recipe. For a shortcut version of the homemade sauce, substitute canned enchilada sauce.

Ingredients

• 36 dried cornhusks (about 8 inches long and 6 inches wide at the top)
• 1 recipe Shredded Beef and Pork (see Recipe Center)
• 3 ounces dried New Mexico peppers* (about 12 peppers)
• 4 cloves garlic
• 1-1/2 teaspoons salt
• 1 teaspoon dried oregano, crushed
• 1/2 to 1 teaspoon cayenne pepper (optional)
• 1/4 cup all-purpose flour
• 3 tablespoons cooking oil
• 1 cup shortening
• 1/4 cup lard or shortening
• 4 cups masa harina tortilla flour
• 36 medium pitted green or ripe olives, halved

• Soak cornhusks in hot water for several hours or overnight until soft. Prepare Shredded Beef and Pork as directed. Cover and refrigerate shredded meat and reserved broth.
• For sauce, wearing disposable plastic gloves or small plastic bags, remove stems and seeds from peppers. Place peppers in a large saucepan; cover with water. Bring to boiling. Reduce heat to medium. Cook peppers, covered, for 5 to 8 minutes or until tender. Strain liquid and reserve.
• Place peppers in a blender or food processor with 1/2 cup broth from Shredded Beef and Pork, the garlic,1/2 cup of the reserved pepper liquid, 1/2 teaspoon of the salt, the oregano, and the cayenne pepper. Cover and blend or process until smooth.
• Meanwhile in a saucepan combine flour and oil. Cook and stir over medium-low heat for 15 minutes or until evenly combined and flour mixture is golden brown. Add pureed pepper mixture. Bring to boiling. Reduce heat; cook over medium heat for 5 minutes or until sauce thickens slightly. Add shredded beef and pork. Cool. (Filling can be made a day ahead and refrigerated.)
• For the dough, in a large bowl beat shortening, lard, and remaining 1 teaspoon salt with an electric mixer on medium speed for 2 minutes or until smooth. Continue beating; add masa harina alternately with 2 cups of the reserved met broth. (To test dough, drop 1/2-teaspoon ball of dough in cold water. When the dough floats, the tamale dough is ready for shaping.) The mixture will be the texture of mashed potatoes. Add more broth, if needed, to reach desired consistency.
• Drain cornhusks well; pat dry with paper towels. To assemble each tamale, starting about 1 inch from the narrow edge of the husk, spread about 2 tablespoons of dough into a rectangle 3 inches wide and 4 inches long so one of the long sides of the tamale dough is at the long edge of the wrapper. Spoon 1 heaping tablespoon meat filling down center. Place 2 olive halves in the center. Fold the long edge of wrapper over the filling so it overlaps dough slightly. Fold the narrow end of husk over filling, then continue rolling. If desired, tie strips of cornhusk or a 100-percent-cotton kitchen string around center of tamale.
• To prepare steamer, place a cone-shape piece of aluminum foil, point side up, in the center of steamer basket. Stand tamales upright around cone; place basket in steamer or large Dutch oven. (Don't pack tamales too tightly, but fill the space.) Place about 1-1/2 inches of water in the bottom of steamer. Bring to boiling. Cover steamer. Reduce heat to medium-low. Steam for 45 to 60 minutes. Tamales are done when dough easily pulls away from cornhusks and is spongy and well-cooked throughout. Makes 36 tamales.

• You can wrap tamales in foil and refrigerate up to 2 days before serving, or freeze them up to 3 months. To reheat refrigerated tamales, steam them still wrapped in the husks, for 8 to 10 minutes or until heated through. To reheat frozen tamales, take them directly from the freezer, wrapped in foil (do not pack tightly), and heat them in a 350 degree F oven for 1-1/4 to 1-1/2 hours.

• For a milder tamale, use 4 dried ancho and 2 dried New Mexico peppers.

• Calories 179, Total Fat 11 g, Saturated Fat 3 g, Monounsaturated Fat 5 g, Polyunsaturated Fat 3 g, Cholesterol 21 mg, Sodium 233 mg, Carbohydrate 14 g, Total Sugar 1 g, Fiber 2 g, Protein 8 g. Daily Values: Vitamin C 2%, Calcium 3%, Iron 7%.
• Percent Daily Values are based on a 2,000 calorie diet

Delicious Diane Sauce, a recipe shared courtesy of Keefer's, a well-known Chicago steak house, can be prepared in just 30 minutes. Serve it with grilled steaks.

Ingredients

• 1/2 cup chopped fresh mushrooms
• 2 tablespoons finely chopped shallot
• 1 tablespoon minced garlic
• 1 tablespoon butter
• 1/2 cup brandy
• 2 tablespoons red wine vinegar
• 2 6.5-ounce containers purchased duck and veal demiglace sauce
• 2 tablespoons cornstarch
• 2 teaspoons Dijon-style mustard
• 1 tablespoon snipped fresh parsley
• 1 tablespoon butter

• In a large saucepan, cook mushrooms, shallot, and garlic in 1 tablespoon butter over medium-low heat about 5 minutes or until tender. Add brandy and vinegar, stirring to loosen browned bits from bottom. Bring to boiling; reduce heat. Boil gently, uncovered, about 7 to 9 minutes or until sauce is reduced to 1/2 cup.
• In a small bowl, combine 2 tablespoons of the demiglace and the cornstarch. Stir until well combined. Add to mushroom mixture along with remaining demiglace, the mustard, parsley, and remaining 1 tablespoon butter. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Serve over grilled steak. Makes 2 cups sauce (ten 3-tablespoon servings).

• Calories 92, Total Fat 4 g, Saturated Fat 2 g, Cholesterol 6 mg, Sodium 237 mg, Carbohydrate 4 g, Fiber 0 g, Protein 3 g. Daily Values: Vitamin C 0%, Calcium 0%, Iron 0%.
• Percent Daily Values are based on a 2,000 calorie diet

The classic sandwich is made into a layered salad in this simple recipe. Blue cheese and a quick-fix vinaigrette complete the dish.

Ingredients

• 8 slices bacon
• 4 slices country Italian bread
• 1-1/2 cups cherry tomatoes
• 8 cups torn romaine
• 1/3 cup blue cheese crumbles
• 1/4 cup cider vinegar
• 1/4 cup olive oil
• 1 tsp. sugar
• 1 tsp. Dijon-style mustard
• Salt and ground black pepper

• In large skillet cook bacon over medium heat until crisp, turning occasionally. Remove bacon from skillet; drain on paper towels.
• Meanwhile, toast bread. Halve cherry tomatoes. Break bacon in 2-inch pieces. On plates layer toast, romaine, tomatoes, bacon, and blue cheese.
• For vinaigrette, in screw-top jar combine vinegar, oil, sugar, and mustard. Shake well. Season to taste with salt and pepper. Drizzle vinaigrette on salads. Makes 4 servings.

• Calories 375, Total Fat 26 g, Saturated Fat 7 g, Monounsaturated Fat 13 g, Polyunsaturated Fat 3 g, Cholesterol 31 mg, Sodium 923 mg, Carbohydrate 24 g, Total Sugar 4 g, Fiber 4 g, Protein 14 g. Daily Values: Vitamin C 59%, Calcium 14%, Iron 14%.
• Percent Daily Values are based on a 2,000 calorie diet