Campbell´s Nutrition & Wellness

Breakfast

Very Berry Bowl

Combine 1 cup of raisin bran cereal, 6 oz. container of non-fat Greek yogurt, and 1/2 cup of blueberries.

Lunch

Tomato & Sweet Basil Sipping Soup

Campbell's^® Well Yes!^® Tomato & Sweet Basil Sipping Soup 1 container

Mix 2 oz. drained canned tuna packed in water with 1 tbsp. minced red onion and 2 tsp. mayonnaise. Spread on 1 slice Pepperidge Farm^® Very Thin Sliced 100% Whole Wheat bread, top with 1 oz. slice of Swiss cheese, 2 tomato slices, 2 pieces of leaf lettuce and another slice of Very Thin Sliced 100% Whole Wheat bread.

1 medium orange.

Afternoon Snack

Fruit with Roasted Sunflower Seeds

1 medium banana and unsalted sunflower seeds 2 tbsp.

Dinner

Slow-Cooked Chicken & Butternut Squash
– 1 serving

Low Sodium Spicy Hot V8^® 100% Vegetable juice 8 fl. oz.

Leafy Green Salad

Mix 1 cup baby spinach, 1/2 plum tomato, sliced and 1/4 cup sliced cucumber. Mix 1 tsp. olive oil and 1 tsp. vinegar; pour over salad and toss.

Evening Snack

Chilled Chocolate Milk

1% low-fat chocolate milk 8 fl. oz.

Breakfast

Cereal with Sliced Banana

Toasted oat cereal 1 cup with low-fat milk 1 cup

1/2 large banana, sliced

V8 +Hydrate^® Orange Grapefruit beverage 8 fl. oz.

Lunch

Pasta Delight with Mozzarella Cheese

1.5 cups cooked whole grain rotini pasta topped with 1/2 cup Prego^® Lower Sodium Italian Sauces and 1/4 cup shredded part-skim mozzarella cheese

Mixed Greens & Chickpea Salad

1 cup leafy salad greens, 1/4 cup garbanzo beans, 1/2 plum tomato, sliced, and 1/4 cup sliced cucumber. Mix 1 tsp. olive oil & 1 tsp. vinegar; pour over salad and toss.

Afternoon Snack

Mexican-Style Chicken Tortilla Soup

Campbell's^® Homestyle Healthy Request^® Mexican-Style Chicken Tortilla Soup 1 cup

Dinner

Teriyaki Salmon Over Sesame Broccoli Noodles
– 1 serving

1/2 cup of edamame

Evening Snack

Creamy Yogurt with Fresh Peach Slices

1 container plain, non-fat Greek yogurt 6 oz. with 1 sliced medium peach

Breakfast

Cinnamon Raisin Oatmeal with Walnuts

Cooked oatmeal 1 packet with raisins 1/4 cup, walnuts 2 tbsp., and cinnamon 1/4 tsp.

Low-fat milk 1 cup

Lunch

Classic Tomato Soup

Campbell's^® Tomato soup 1 cup prepared

Classic Ham & Cheese Sandwich

Cut 1 slice of Pepperidge Farm^® Whole Grain 15 Grain bread in half. Spread one side with mayonnaise 1 tsp.; top with 2 oz. ham, 1 slice 3/4 oz. Swiss cheese, 2 tomato slices and 2 pieces of leaf lettuce.

1 medium orange

Afternoon Snack

Baby Carrots with Creamy Yogurt Dressing

Baby carrots 1 cup with with creamy yogurt dressing 1 tbsp.

V8^® Fruit and Vegetable Juice Blends Pomegranate Blueberry 8 fl. oz.

Dinner

Turkey Sloppy Joe
– 1 serving

Corn on the cob, 1 medium ear with 1 tsp. of unsalted butter

1/2 cup of cooked edamame

Evening Snack

Creamy Vanilla Yogurt

1 container non-fat vanilla Greek yogurt 6 oz.

Breakfast

Parsley Scrambled Eggs with Toast

1 large egg whisked well with low-fat milk 1 tbsp. and diced parsley 1 tsp. and scrambled in a nonstick skillet sprayed with vegetable cooking spray

Pepperidge Farm^® Whole Grain 15 Grain bread 1 slice toasted and spread with unsalted butter 1 tsp.

Low-fat milk 1 cup

1 medium banana

Lunch

Vegetable Beef Soup

Campbell's^® Chunky™ Old Fashioned Vegetable Beef soup 1 cup

Cilantro-Lime Leafy Green Salad

Mix 2 cups leafy salad greens, 1 small plum tomato cut into wedges, 1/4 cup sliced cucumber, 1/4 cup red or green bell pepper strips, 1/4 cup sliced carrot, and 2 tbsp. chopped onion. Mix 2 tsp. olive oil, 1 tbsp. cilantro and 2 tsp. lime juice. Pour over salad and toss.

1 whole grain roll 1 oz.

Afternoon Snack

Vanilla Yogurt with Fresh Strawberry Slices

Non-fat vanilla, Greek yogurt 8 oz, with sliced strawberries 1 cup

Dinner

Slow Cooker Corn & Chicken Chili
– 1 serving

Brown or white rice 1/2 cup

V8^® Fruit and Vegetable Juice Blends Light Strawberry Banana 8 fl. oz.

Evening Snack

Cinnamon Swirl Peanut Butter Toast

Pepperidge Farm^® Whole Grain Cinnamon Swirl with Raisins bread 1 slice toasted with peanut butter 1 tbsp.

Grapes 1/2 cup and non-fat milk 8 fl. oz.

Breakfast

Fruit and Veggie Breakfast

1 cup toasted oat cereal topped with sliced strawberries 1/2 cup and low-fat milk 1 cup

Lunch

Grilled Sirloin Steak & Vegetable Soup

Campbell's^® Chunky^™ Healthy Request^™ Grilled Sirloin Steak with Hearty Vegetable soup 1 cup

Carrots with Hummus & Fresh Citrus Fruit

Carrot strips 1/2 cup with hummus 1/4 cup and a medium orange

Afternoon Snack

Fresh Fruit Salad & Milk

½ cup melon and 1 cup skim milk

Dinner

Pineapple-Picante Stir-Fried Pork & Cabbage
– 1 serving

Cooked brown or white rice 1 cup

Low Sodium Spicy Hot V8^® 100% Vegetable Juice 4 fl. oz.

Evening Snack

Sweet & Salty Trail Mix

Mix 1 serving of Pepperidge Farm^® Goldfish^® Baked with Whole Grain Cheddar Crackers, 2 tbsp. raisins, and 1/2 oz. walnuts

Non-fat, vanilla Greek yogurt, 6 oz.

Breakfast

Quick Cereal and Milk Breakfast

Raisin bran cereal 1 cup

Low-fat milk 1 cup

Lunch

Italian Wedding Soup

Campbell's^® Chunky^™ Healthy Request^® Italian-Style Wedding soup 1 cup

Zesty Chicken & Mozzarella Basil Panini

Top 1 slice Pepperidge Farm^® Very Thin Sliced 100% Whole Wheat bread with cooked chicken breast 2 oz., part-skim mozzarella cheese 1 oz., 2 tomato slices, 2 tbsp. fresh basil, 2 tbsp. zucchini, and 1 tbsp. light balsamic vinegar dressing. Top with another slice of bread; heat panini on both sides in a nonstick skillet sprayed with vegetable cooking spray.

1 small orange

Afternoon Snack

Yogurt & Fresh Fruit

1 cup non-fat yogurt and raspberries or other berries ½ cup

Dinner

Pork with Apples & Mushrooms
– 1 serving

1oz whole grain roll and Low Sodium V8^® 4 fl. oz.

Side Salad

Mix 1 cup leafy salad greens, 1/2 sliced plum tomato and 1/4 cup sliced cucumber. Mix 1 tsp. olive oil & 1 tsp. vinegar. Pour over salad and toss.

Evening Snack

Creamy Frozen Yogurt with Dried Fruit

Low-fat frozen yogurt 1 cup with dried apricots 2 tbsp

Breakfast

Bagel with Peanut Butter

Pepperidge Farm^® 100% Whole Wheat Mini bagel 1 each toasted and spread with chunky peanut butter 1 tbsp.

Low-fat milk 1 cup

Lunch

Mexican-Style Tortilla Soup

Campbell's^® Homestyle Healthy Request^® Mexican-Style Chicken Tortilla Soup 1 cup

Tarragon & Lime Chicken Pasta Salad

Mix 2 cups baby spinach, 1/2 cup cooked whole grain pasta, 2 oz. cooked chicken breast, 1 small plum tomato cut into wedges, 1/4 cup red or green bell pepper strips, 1/4 cup sliced carrot, 2 tbsp. chopped onion, 2 tbsp. shredded low-fat cheddar cheese and 2 tbsp. raisins. Mix 2 tsp. olive oil, 2 tsp. vinegar, 2 tbsp. fresh chopped tarragon, and zest of 1 lime. Pour over salad and toss.

Afternoon Snack

Creamy Yogurt

1 container vanilla, non-fat Greek yogurt 6 oz.

Dinner

Grilled Fish with Salsa

Campbell's^® Fish with Pineapple Salsa
– 1 serving

Hot Cooked brown rice 1/2 cup

1 cup of cooked edamame, in pods

V8^® Fruit and Vegetable Juice Blends Healthy Greens 8 fl. oz.

Evening Snack

Fresh Fruit

1 kiwi fruit