A ‘Better For You’ Commitment: AdDRESS Your Heart!

February is Heart Health Month and after the big game a few Sundays ago, I need a re-commitment to eating healthy. As you all may know, I work for Swanson Chicken, which carries the heart check mark  from the American Heart Association (AHA). Whenever you see this mark on products in the grocery store, grab it! Those products will have met the American Heart Association’s criteria for heart health. In addition, they have been controlled for sodium and contain a good source of a positive nutrient, such as Vitamin A. That is all good in my eyes!

As a part of the Campbell’s family, Swanson is committed to the fight against heart disease in women with the AdDress Your Heart initiative. Since 2006, Campbell Soup Company has teamed up with the American Heart Association’s Go Red For Women movement to help fight this disease. For more information and to learn about all the great products marked with the heart check mark, please visit http://www.goredwithcampbells.com.

Now, on to my re-commitment to eating healthy. As I mentioned above, Swanson Premium Canned Chicken is marked by the AHA as a heart healthy product. It’s 98% fat free with no preservatives and it’s fully cooked, all white chicken making any meal super easy! With that being said, my recipe pick of the week is the Asian Chicken Lettuce Wraps. A popular version of this recipe was rank #2 on RecipeZaar’s Top 100 recipes of 2009. The below recipe is a bit different since we use Swanson canned chicken for a quick, easy and good for you lunch. Enjoy!

Asian Chicken Lettuce Wraps
From Campbell’s Kitchen
Prep: 10 minutes
Makes: 6





1 can (12.5 ounces)* Swanson® Premium White Chunk Chicken Breast in Water, drained
2 medium 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

Stir the chicken, carrots, pepper, onions and dressing in a medium bowl.

Divide the chicken mixture among the lettuce leaves. Fold the lettuce leaves around the filling and serve immediately.

*Or 3 cans (4.5 ounces each)

Best, and until next time, Kaitlin!

Baby, It’s Cold Outside!

I know I cannot speak for everyone when I say “it’s cold outside,” but I live outside Philadelphia where the winter months bring snow with chilly winds. This past week has been really cold and it reminded me that we are in the midst of winter in the Northeast. Only three more months until spring!

When it’s this cold, I really crave hot, comforting foods like soup and chili. I want to stick to my New Year’s resolution of eating healthy but when it’s cold outside, I want something that will stick to my ribs! Since next week is the Big Game and I will be surrounded by chips, dips and other yummy eats (see my last post about Buffalo Chicken Dip), I wanted to find a great, healthy recipe for a winter day. I found this in the Campbell’s Kitchen, and it’s one of the yummiest chili’s I have ever made. It was great because Swanson now offers larger cans of Premium White Chicken for the same price so the value and yummy factor made this recipe all the better! In fact, not only was it Sunday dinner, I also had it for lunch on Monday and Tuesday. Here is the recipe so all of you can enjoy a great chili without the guilt. Enjoy!

White Chicken Chili
From Campbell’s Kitchen
Prep: 10 minutes
Bake: 15 minutes
Serves: 5

Vegetable cooking spray
1 large onion, diced (about 1 cup)
1 teaspoon ground cumin
1 tablespoon chili powder
1 can (12.5 ounces)* Swanson® Premium White Chunk Chicken Breast in Water, drained
1 can (about 15 ounces) small white beans
1 medium red pepper, diced (about 1 cup)
1 cup Swanson® Chicken Broth (Regular, Natural Goodness™ or Certified Organic)
1 can (about 4 ounces) chopped green chiles
Shredded Cheddar cheese


Spray a 2-quart saucepan with cooking spray and heat over medium heat for 1
minute. Add the onion and cook for 3 minutes or until it's tender. Stir the cumin and chili powder in the saucepan.

Stir the chicken, beans, pepper, broth and chiles in the saucepan. Heat to a boil.
Reduce the heat to low and cook for 5 minutes.

Sprinkle with the cheese and serve immediately.

*Or 3 cans (4.5 ounces each)

Nutritional Values per Serving: Calories 187, Total Fat 2g, Saturated Fat 1g, Cholesterol 31mg, Sodium 620mg, Total Carbohydrate 25g, Dietary Fiber 6g, Protein 18g, Vitamin A 24%DV, Vitamin C 34%DV, Calcium 8%DV, Iron 19%DV

Best, and until next time, Kaitlin!

Party for the Big Game!

Whether our favorite team makes it to the big game or it’s our rival who guns for the prized ring, there is one thing for certain, and that is we will be celebrating! The real main event of the Sunday Big Game is the food. Every year we have the delectable spread of dips, chips and finger foods. Today, I have two recipes to share. The first being our infamous Buffalo Chicken Dip and another football favorite, Chicken Nachos.

Since one of the best recipes for any party is Buffalo Chicken Dip, I usually have to make at least three batches of this stuff to satisfy all my guests. This dip is so popular that its fan page on Facebook has over 17,700 fans, and it has a new and improved website, www.buffalochickendip.com!If you haven’t served Buffalo Chicken Dip, aka BCD, at one of your parties, you and your guests are really missing out. It’s perfect to dip veggies, chips and even pretzels. Since it is certainly one of our most popular recipes, and I often receive visitors looking for this particular recipe, I wanted to share this super easy and quick video from Campbell’s Kitchen.

In addition to serving BCD, I will serve my guests another great recipe from Swanson, Chicken Nachos.

Chicken Nachos

From Campbell’s Kitchen
Prep: 10 minutes
Bake: 5 minutes
Serves: 6

1/2 cup Pace® Picante Sauce
1 can (10 3/4 ounces) Campbell's® Condensed Cheddar Cheese Soup
2 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained
1 bag (about 10 ounces) tortilla chips
Chopped tomato
Sliced green onion
Sliced pitted ripe olives


Heat the picante sauce, soup and chicken in a 1-quart saucepan over medium heat until the mixture is hot and bubbling, stirring often.

Place the chips on a platter. Spoon the chicken mixture over the chips. Top with the tomato, onion and olives.


Best, and until next time, Kaitlin!

I also wanted to let all of those Buffalo Chicken Dip lovers know that we also have this really cool Evite for Football Parties. This will make your party planning that much more easy!