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Campbell’s® Soup for Life 1,200 Calorie
            30–Day Menu Plan
            For a 1,600 or 2,000 calorie menu plan, s...
Campbell’s® Soup for Life 1,200 Calorie
            30–Day Menu Plan
            For a 1,600 or 2,000 calorie menu plan, s...
Campbell’s® Soup for Life 1,200 Calorie
            30–Day Menu Plan
            For a 1,600 or 2,000 calorie menu plan, s...
Campbell’s® Soup for Life 1,200 Calorie
            30–Day Menu Plan
            For a 1,600 or 2,000 calorie menu plan, s...
Campbell’s® Soup for Life 1,200 Calorie
            30–Day Menu Plan
            For a 1,600 or 2,000 calorie menu plan, s...
Campbell’s® Soup for Life 1,200 Calorie
            30–Day Menu Plan
            For a 1,600 or 2,000 calorie menu plan, s...
Campbell’s® Soup for Life 1,200 Calorie
            30–Day Menu Plan
            For a 1,600 or 2,000 calorie menu plan, s...
Campbell’s® Soup for Life 1,200 Calorie
            30–Day Menu Plan
            For a 1,600 or 2,000 calorie menu plan, s...
Campbell’s® Soup for Life 1,200 Calorie
            30–Day Menu Plan
            For a 1,600 or 2,000 calorie menu plan, s...
Campbell’s® Soup for Life 1,200 Calorie
            30–Day Menu Plan
            For a 1,600 or 2,000 calorie menu plan, s...
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Campbell's

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  1. 1. Campbell’s® Soup for Life 1,200 Calorie 30–Day Menu Plan For a 1,600 or 2,000 calorie menu plan, see the Calorie Add-ons. Day 1 Day 2 Day 3 Waffles & Strawberries Cereal & Sliced Banana Cereal & Sliced Banana 2 reduced-fat waffles (each 4˝ square) 1½ cups wheat flake cereal 1½ cups toasted oat cereal 2 tsp. soft light margarine 1 cup low-fat milk 1 cup low-fat milk BREAKFAST 2 tbsp. sugar-free syrup ½ large banana, sliced ½ large banana, sliced 1 cup low-fat milk 1¼ cups sliced strawberries Chicken Noodle Soup & Tomato Garden Soup & Beef Noodle Soup & Dilled Chicken Caesar Salad Classic Turkey Sandwich Tuna-Vegetable Toss 1 serving Campbell’s® Condensed 1 serving Campbell’s® Select™ Tomato 1 serving Campbell’s® Condensed Beef Chicken Noodle soup* Garden soup* Noodle soup* Chicken Caesar Salad: In a salad bowl, Classic Turkey Sandwich: Spread one slice Dilled Tuna-Vegetable Toss: In a salad bowl, lightly toss 2 cups Romaine lettuce, 2 oz. Pepperidge Farm® Light Style bread with lightly toss 2 cups leafy salad greens, 2 oz. cubed cooked chicken breast, ¼ cup sliced 2 tsp. light mayonnaise stirred with 1 tsp. drained canned low-sodium tuna packed LUNCH cucumber and ¼ cup diced tomato; add brown mustard. Add 2 oz. sliced turkey in water, ¼ cup chopped cucumber, ¼ cup 2 tbsp. reduced-calorie Caesar dressing; breast, 2 thick tomato slices and 2 pieces chopped red or green bell pepper, 1 tbsp. toss well. Sprinkle with 1 tbsp. grated leaf lettuce; top with another slice of Light minced red onion and 1 tbsp. chopped Parmesan cheese. Style bread. fresh dill or 1 tsp. dried dill weed. Add 2 tsp. olive oil and 2 tsp. cider vinegar; toss 1 small (1 oz.) whole-grain roll 1 cup sliced cucumbers well. 1 small (1 oz.) whole-grain roll Beef & Potatoes Dinner Broiled Chicken Dinner Chicken & Vegetable Stir-Fry Serve 2 oz. cooked lean beef with 1 cup Brush a 3 oz. boneless skinless chicken Campbell’s Kitchen Recipe: Chicken & cooked, quartered red potatoes tossed breast with 1 tsp. lemon juice and 1 tsp. Vegetable Stir-Fry with 1 tsp. soft light margarine and 1 tsp. Dijon-style mustard and broil until done. Dessert: 1 small orange chopped fresh parsley, and 1 cup steamed Serve with 1 baked sweet potato (6 oz.) asparagus tossed with 1 tsp. soft light topped with 1 tsp. soft light margarine, DINNER margarine. and a mixed salad of 1½ cups leafy salad greens, 1 quartered plum tomato and ¼ Dessert: 1 small apple cup sliced cucumber tossed with 1 tsp. olive oil and 1 tsp. balsamic vinegar. Dessert: 1 medium kiwifruit Yogurt & Fruit Trail Mix Yogurt Cheese & Veggies SNACKS 1 container yogurt (100 calories or less) Stir 1 tbsp. raisins and 1 tbsp. chopped 1 oz. Cheddar cheese mixed nuts into 1 container yogurt (100 1 small pear 1 cup sliced vegetables (carrots, cucum- calories or less). bers, celery) * 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. www.campbellwellness.com Individual weight loss results will vary. Please see your physician before starting any diet. page 1 of 10
  2. 2. Campbell’s® Soup for Life 1,200 Calorie 30–Day Menu Plan For a 1,600 or 2,000 calorie menu plan, see the Calorie Add-ons. Day 4 Day 5 Day 6 Yogurt, Toast & Fruit Bagel Breakfast Scrambled Egg & Toast 2 slices Pepperidge Farm® 100% whole ½ bagel (4 ½” diameter) 1 egg scrambled using vegetable cooking wheat thin sliced bread spray 2 tsp. peanut butter BREAKFAST 2 tsp. soft light margarine 1 slice Pepperidge Farm® Natural Whole ½ cup low-fat milk Grain bread 1 container yogurt (100 calories or less) ½ large banana 1 tsp. soft light margarine ½ cup cantaloupe chunks 1 cup low-fat milk 1 ¼ cups sliced strawberries Vegetarian Vegetable Soup & Minestrone Soup & Italian-Style Wedding Soup Mediterranean Salad Bowl Margherita-Style Pizza with Cheese & Crackers 1 serving Campbell’s® Condensed 1 serving Campbell’s® Healthy Request ® 1 serving Campbell’s® Select ™ Italian- Vegetarian Vegetable soup* Minestrone soup* Style Wedding soup* Mediterranean Salad Bowl: In a salad bowl, Campbell’s Kitchen Recipe: Margherita- 4 whole-wheat crackers lightly toss 2 cups leafy salad greens, Style Pizza 1 oz. Cheddar cheese, sliced 2 tbsp. shredded part-skim mozzarella LUNCH Quick Mixed Salad: In a bowl, toss 1 cheese, ¼ cup garbanzo beans, ¼ cup ¼ cup carrot sticks cup leafy salad greens with ¼ cup each halved grape or cherry tomatoes, ¼ cup 1 tbsp. light ranch dressing sliced tomato and cucumber and 2 tbsp. red or green bell pepper strips and 2 tbsp. chopped onion. Drizzle with 1 tsp. olive ¾ cup Low Sodium V8® 100% vegetable chopped red onion. Add 2 tsp. olive oil oil and 1 tsp. vinegar and sprinkle with ¼ juice and 2 tsp. red wine vinegar; toss well. tsp. crushed dried oregano; toss well. 1 small (1 oz.) whole-grain roll ½ cup calcium-forti ed orange juice Pasta Primavera Pork Tenderloin & Rice Dinner Campbell’s® Cajun Fish Pasta Primavera: In a nonstick skillet Broil or grill 3 oz. trimmed pork tender- Dinner sprayed with vegetable cooking spray, loin and serve with /3 cup hot cooked Campbell’s Kitchen Recipe: Cajun Fish cook and stir ¼ cup sliced onion, ½ cup brown or white rice tossed with 1 tbsp. sliced fresh mushrooms and ¼ cup sliced orange juice, 2 tsp. soft light margarine 1 cup cooked mixed vegetables carrots until lightly browned and tender. and ¼ tsp. crushed dried thyme, and 1 cup DINNER Dessert: ½ cup mixed berry fruit in light Add ½ cup Prego® Tomato, Basil & Garlic steamed spinach. syrup pasta sauce and heat through. Pour sauce Dessert: 8 dried apricot halves mixture over 1 cup cooked penne or other shaped pasta and sprinkle with 1 tbsp. grated Parmesan cheese. Chocolate Frozen Yogurt Pepperidge Farm® Oatmeal Celery with Peanut Butter SNACKS ½ cup chocolate low-fat frozen yogurt Raisin Cookie & Milk ½ cup celery sticks 1 Pepperidge Farm® Soft Bake Oatmeal 1 tbsp. peanut butter Raisin cookie ½ cup low-fat milk * 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. www.campbellwellness.com Individual weight loss results will vary. Please see your physician before starting any diet. page 2 of 10
  3. 3. Campbell’s® Soup for Life 1,200 Calorie 30–Day Menu Plan For a 1,600 or 2,000 calorie menu plan, see the Calorie Add-ons. Day 7 Day 8 Day 9 Egg & Bacon Breakfast Cereal & Raisins Cereal & Strawberries 1 egg, fried in vegetable cooking spray 1 ½ cups wheat flake cereal 1½ cups toasted oat cereal 1 slice low-sodium bacon 1 cup low-fat milk 1 cup low-fat milk BREAKFAST 1 slice Pepperidge Farm® Natural Whole 1 tbsp. raisins 1¼ cups sliced strawberries Grain bread 1 tsp. soft light margarine 1 container yogurt (100 calories or less) ½ cup apricot halves in light syrup Vegetable Beef Soup & Slow Roasted Beef with Chicken Noodle Soup & Hummus Mushrooms Soup & Curried Open-Faced Turkey Sandwich 1 serving Campbell’s® Healthy Request® Chicken Salad 1 serving Campbell’s® Condensed Vegetable Beef soup* Chicken Noodle soup* 1 serving Campbell’s® Chunky™ Slow ¹/3 cup plain hummus Roasted Beef with Mushrooms soup* Open-Faced Turkey Sandwich: Spread 1 slice Pepperidge Farm® Natural Whole ½ cup sliced carrot & ½ cup sliced Curried Chicken Salad: In a small bow1, place Grain bread with 2 tsp. light mayonnaise; LUNCH cucumber 2 oz. chopped cooked skinless chicken breast, top with 2 oz. sliced turkey breast, 2 slices 1 piece (1 oz.) part-skim mozzarella string 1 small apple, cored and chopped, 2 tbsp. tomato and ¼ cup sprouts. cheese chopped red onion and 1 tbsp. raisins. Stir ½ tsp. curry powder into 2 oz. plain fat-free 1 cup baby carrots 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. 1 small (1 oz.) whole-grain roll 1 tsp. soft light margarine Pizza with Pizzazz Turkey Burger Deluxe Tasty 2-Step Chicken Dinner Pizza with Pizzazz: In a nonstick skillet Turkey Burger Deluxe: In a nonstick skillet Campbell’s Kitchen Recipe: Tasty 2-Step sprayed with vegetable cooking spray, cook sprayed with vegetable cooking spray, Chicken and stir ½ cup baby spinach leaves and ½ over medium heat, place hamburger ²/3 cup cooked white rice tsp. minced garlic until spinach is wilted. bun cut sides down and brown lightly. Add ¼ cup drained, roasted red pepper Spread bottom cut side with 1 tsp. yellow 1 cup steamed broccoli sprinkled with 2 DINNER strips and heat through. Top 1 slice cheese mustard; place on plate and top with a 2 tsp. lemon juice and freshly ground black pizza (¹/8 of a 16” pizza) with spinach oz. cooked (3 oz. before cooking) ground pepper mixture. turkey breast patty. Place 1 thick slice 1 tsp. soft light margarine onion, 1 thick slice tomato on patty and ¾ cup Low Sodium V8® 100% vegetable Dessert: ½ cup peaches in light syrup top with hamburger bun top. juice 2 cups leafy salad greens mixed with 2 tsp. Dessert: 1 small orange olive oil and 2 tsp. vinegar Baked Potato with Sour Just Peachy Pepperidge Farm® Milano® SNACKS Cream & Chives Pit and chop 1 small peach; stir into 4 Cookies 1 small (4 ½ oz.) baked potato oz. plain fat-free yogurt along with ¼ tsp. 5 Pepperidge Farm® Mini Milano® ground ginger, and if desired, a pinch of cookies or 2 regular Milano® cookies 2 tbsp. fat-free sour cream non-nutritive sweetener. 1 tsp. chopped chives * 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. www.campbellwellness.com Individual weight loss results will vary. Please see your physician before starting any diet. page 3 of 10
  4. 4. Campbell’s® Soup for Life 1,200 Calorie 30–Day Menu Plan For a 1,600 or 2,000 calorie menu plan, see the Calorie Add-ons. Day 10 Day 11 Day 12 Cinnamon-Raisin Oatmeal Breakfast Omelet Sandwich English Muffin with Cream 1½ cups cooked oatmeal sprinkled with ¼ Campbell’s Kitchen Recipe: Breakfast Cheese Breakfast tsp. ground cinnamon and 2 tbsp. raisins Omelet Sandwich 1 English muffin, toasted BREAKFAST 1 cup low-fat milk 1 cup low-fat milk 1 tbsp. cream cheese 1 cup melon chunks 1 cup low-fat milk 1¼ cups strawberries Beef with Roasted Barley Tomato Soup & Roast Beef Vegetable Soup & Soup & Grilled Mozzarella Sandwich Margherita-Style Pizza Tomato Sandwich 1 serving Campbell’s® Healthy Request® 1 serving Campbell’s® Select™ Fiesta 1 serving Campbell’s® Select™ Beef with Tomato soup* Vegetable soup* Roasted Barley soup* Roast Beef Sandwich: Spread 1 slice Campbell’s Kitchen Recipe: Margherita- Campbell’s Kitchen Recipe: Grilled Pepperidge Farm® Light Style bread with Style Pizza Mozzarella Tomato Sandwich 2 tsp. light mayonnaise with horseradish LUNCH 1 cup leafy salad greens mixed with 1 tsp. spread; top with 2 oz. sliced roast beef, 2 ½ cup steamed zucchini olive oil and 1 tsp. vinegar thick tomato slices, 4 cucumber slices, 2 1 tsp. soft light margarine pieces leaf lettuce and another slice Light Style bread. ½ cup each carrot sticks and celery sticks Pork Tenderloin & Garlicky Grilled Fish Kabob Pita Veggie Burger Spinach and Tomato Grilled Fish Kabob: On a skewer, alternate Pita Veggie Burger: Place 1 cooked veggie Broil or grill 3 oz. trimmed pork 3 oz. cubed monkfish or tilapia with ¼ burger in a warmed whole-wheat pita tenderloin and serve with ²/3 cup steamed cup cherry tomatoes, and ¼ cup green bell (6 ½” diameter). Add ½ cup shredded couscous pepper chunks. Brush with a mixture of 2 iceberg lettuce, ¼ cup chopped tomato tsp. olive oil and 2 tsp. lemon juice. Season and ¼ cup chopped cucumber; sprinkle DINNER Garlicky Spinach and Tomato: In nonstick with lemon pepper and grill until fish is with 2 tsp. olive oil, 2 tsp. vinegar and ¹/8 skillet, cook and stir 1 cup baby spinach done. Serve over 2 cups mixed leafy salad tsp. dried oregano with 1 tsp. minced garlic in 2 tsp. oil until greens. spinach is wilted; stir in 1 chopped tomato Dessert: 1 small orange and cook until tomato is heated through. ²/3 cup cooked brown or white rice Dessert: ½ cup unsweetened applesauce ½ cup calcium-fortified orange juice mixed with ½ cup lime-flavored seltzer Baked Potato Chips Cheese & Veggies Yogurt & Cantaloupe SNACKS 1 bag (1 oz.) baked potato chips 1 oz. Cheddar cheese 1 container yogurt (100 calories or less) ½ cup sliced red bell pepper strips 1 cup cantaloupe chunks * 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. www.campbellwellness.com Individual weight loss results will vary. Please see your physician before starting any diet. page 4 of 10
  5. 5. Campbell’s® Soup for Life 1,200 Calorie 30–Day Menu Plan For a 1,600 or 2,000 calorie menu plan, see the Calorie Add-ons. Day 13 Day 14 Day 15 Egg White Scramble & Pancakes & Blueberries Splash ‘n’ Blast Smoothie Meatless Bacon Breakfast 2 pancakes (each 4” diameter) with Cinnamon Raisin Toast 2 egg whites, 2 tbsp. chopped green onion, 2 tbsp. sugar-free syrup Campbell’s Kitchen Recipe: Splash ‘n’ BREAKFAST 2 tbsp. chopped tomato and 2 tsp. chopped Blast Smoothie 2 tsp. soft light margarine fresh basil scrambled in skillet coated with 2 slices Pepperidge Farm® Cinnamon vegetable cooking spray. 1 cup low-fat milk Raisin bread, toasted 1 strip meatless bacon ¾ cup blueberries 2 tsp. soft light margarine 1 slice Pepperidge Farm® Natural Whole 1 small apple Grain bread 1 tsp. soft light margarine 1 cup low-fat milk 1 small orange Pizza Soup & Tuna-Cucumber Vegetable Soup with Cheese Honey Roasted Chicken Soup Sandwich & Crackers & Classic Turkey Sandwich 1 serving Campbell’s® Soup at Hand® 1 serving Campbell’s® Healthy Request® 1 serving Campbell’s® Select™ Honey Pizza soup* Vegetable soup* Roasted Chicken soup* Tuna-Cucumber Sandwich: Mix 2 oz. 4 whole-wheat crackers Classic Turkey Sandwich: Spread one slice drained canned low-sodium tuna packed Pepperidge Farm® Light Style bread with 1 oz. Cheddar cheese in water with ¼ cup chopped cucumber, 1 2 tsp. light mayonnaise stirred with 1 tsp. LUNCH tbsp. minced red onion, ¼ tsp. dried mint ¼ cup baby carrots brown mustard. Add 2 oz. sliced turkey and 2 tsp. light mayonnaise. Spread on one 1 tbsp. light ranch dressing breast, 2 thick tomato slices and 2 pieces slice Pepperidge Farm® Light Style bread, leaf lettuce; top with another slice of Light top with 2 tomato slices, 2 pieces leaf ¾ cup Low Sodium V8® 100% vegetable Style bread. lettuce and another slice Light Style bread. juice ¾ cup Campbell’s® Healthy Request® ½ cup baby carrots tomato juice Beef and Mushroom Dijon Southern-Style BBQ Chicken Chinese Chicken & Broccoli Dinner Dinner (Eat-In or Take-Out) Campbell’s Kitchen Recipe: Beef and Campbell’s Kitchen Recipe: Southern- Order an entrée consisting of 2 oz. cooked Mushroom Dijon Style BBQ Chicken chicken breast, 1 cup or more steamed broccoli and 2 tsp. peanut or sesame oil ¾ cup sliced zucchini and ¼ cup sliced ½ cup cooked quartered red potatoes DINNER and serve with ²/3 cup hot cooked white mushrooms cooked in skillet coated with tossed with 1 tsp. soft light margarine and or brown rice. vegetable cooking spray 1 tbsp. chopped fresh parsley Dessert: ½ cup diced pears in light syrup 1 cup steamed spinach 1 tsp. soft light margarine Dessert: ½ cup tropical fruit in light syrup Chocolate Frozen Yogurt Celery with Peanut Butter Trail Mix Yogurt SNACKS ½ cup chocolate low-fat frozen yogurt ½ cup celery sticks Stir 1 tbsp. raisins and 1 tbsp. chopped mixed nuts into 1 container yogurt (100 1 tbsp. peanut butter calories or less) ½ cup calcium-fortified orange juice * 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. www.campbellwellness.com Individual weight loss results will vary. Please see your physician before starting any diet. page 5 of 10
  6. 6. Campbell’s® Soup for Life 1,200 Calorie 30–Day Menu Plan For a 1,600 or 2,000 calorie menu plan, see the Calorie Add-ons. Day 16 Day 17 Day 18 Cereal & Melon Chunks Yogurt & Granola Parfait Toasted English Muffin 1½ cups bran cereal ¾ cup low-fat granola 1 English muffin, toasted 1 cup low-fat milk 1 container yogurt (100 calories or less) 2 tsp. soft light margarine BREAKFAST 1 cup mixed melon chunks ½ cup each sliced strawberries and 1 cup low-fat milk blueberries 8 dried apricot halves Cheese Tortellini with Low Sodium Tomato with Minestrone Soup & Roasted Chicken and Vegetable Soup Tomato Pieces Soup & Open- Red Pepper, Baby Spinach & & Salad Bar Faced Roast Beef Sandwich Goat Cheese Sandwich 1 serving Campbell’s® Chunky™ Cheese 1 serving Campbell’s® Low Sodium 1 serving Campbell’s® Healthy Request® Tortellini with Chicken and Vegetable Tomato with Tomato Pieces soup* Minestrone soup* soup* Open-Faced Roast Beef Sandwich: Spread Campbell’s Kitchen Recipe: Roasted Salad Bar: Choose 2 cups leafy salad 1 slice Pepperidge Farm® 100% Natural Red Pepper, Baby Spinach & Goat LUNCH greens, 2 oz. cooked chicken breast, ½ cup Whole Grain bread with 2 tsp. light Cheese Sandwich other raw vegetables such as tomatoes, mayonnaise with chipotle spread; top cucumbers, bell peppers, and carrots. Toss with 2 oz. sliced roast beef, 2 thick tomato with 2 tsp. olive oil and 2 tsp. balsamic slices and ¼ cup sprouts. vinegar. 1 cup carrot sticks 1 small (1 oz.) whole-grain roll Skillet Mac ‘n’ Beef Dinner Grilled Chicken Caesar Salad Pizza Dinner Campbell’s Kitchen Recipe: Skillet Mac Dinner Pizza Dinner: 1 slice cheese pizza (¹/8 of ‘n’ Beef Campbell’s Kitchen Recipe: Grilled a 16” pizza) topped with ¼ cup each Chicken Caesar Salad steamed broccoli and sliced onion 1 cup leafy salad greens, ½ plum tomato, sliced and ¼ cup sliced cucumber, tossed 1 small (1 oz.) whole-grain roll ¾ cup Low Sodium V8® 100% vegetable DINNER with 1 tsp. olive oil & 1 tsp. lemon juice juice 2 tsp. soft light margarine Dessert: 1 small orange Dessert: ½ cup mandarin oranges in light ¾ cup Calcium Enriched V8® 100% syrup vegetable juice Dessert: 2 tbsp. raisins Chips & Salsa Chocolate Pudding Granola Bar SNACKS 1 oz. baked tortilla chips (about 15 chips) 4 oz. snack size fat-free chocolate pudding 1 oz. soft granola bar 2 tbsp. Pace® salsa * 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. www.campbellwellness.com Individual weight loss results will vary. Please see your physician before starting any diet. page 6 of 10
  7. 7. Campbell’s® Soup for Life 1,200 Calorie 30–Day Menu Plan For a 1,600 or 2,000 calorie menu plan, see the Calorie Add-ons. Day 19 Day 20 Day 21 Cinnamon Raisin Bread with Scrambled Egg White Break- Toast, Yogurt & Fruit Peanut Butter, Yogurt & Fruit fast 2 slices Pepperidge Farm® 100% Natural 2 slices Pepperidge Farm® cinnamon raisin 2 egg whites, ¼ cup shredded zucchini and Whole Grain bread BREAKFAST bread 2 tbsp. chopped onion, scrambled in skillet 2 tsp. soft light margarine coated with vegetable cooking spray. 2 tsp. peanut butter 1 container yogurt (100 calories or less) 1 slice Pepperidge Farm® 100% Natural 1 container yogurt (100 calories or less) 1 cup melon chunks Whole Grain bread ½ large banana 1 tsp. soft light margarine 1 cup low-fat milk ½ large banana Chicken and Pasta with Tomato Noodle Soup & Swiss Vegetable Soup & Hummus Roasted Garlic Soup with Cheese Sandwich 1 serving Campbell’s® Condensed Cheese & Crackers 1 serving Campbell’s® Condensed Tomato California Vegetable soup* 1 serving Campbell’s® Select™ Chicken Noodle soup* ¹/3 cup plain hummus and Pasta with Roasted Garlic soup* Swiss Cheese Sandwich: Spread 1 slice ½ cup each sliced carrot & sliced 4 whole-wheat crackers Pepperidge Farm® Light Style bread with cucumber 2 tsp. light mayonnaise; top with 1 ½ oz. LUNCH 1 oz. Cheddar cheese, sliced 1 piece (1 oz.) part-skim mozzarella string low-fat, low-sodium Swiss cheese slices, 2 cheese ¼ cup baby carrots thick tomato slices, 2 pieces leaf lettuce, and 1 slice Pepperidge Farm® Light Style 1 tbsp. light ranch dressing bread. ¾ cup Low Sodium V8® 100% vegetable ½ cup celery sticks juice Grilled Salmon Dinner Swiss-Style Veggie Burger & Easy Skillet Pork Chops 2 oz. grilled salmon brushed with 2 tsp. Salad Dinner honey mustard Swiss-Style Veggie Burger: In a nonstick Campbell’s Kitchen Recipe: Easy Skillet ²/3 cup cooked white rice mixed with 2 skillet sprayed with vegetable cooking Pork Chops tsp. soft light margarine and 1 tsp. chopped spray, cook 1 sliced medium red onion 1 cup steamed zucchini and mushrooms DINNER fresh dill and 1 tbsp. balsamic vinegar until onion is softened. Spread bottom half of a Dessert: 1 ¼ cups sliced strawberries 1 cup steamed baby spinach toasted hamburger bun with 1 tsp. brown Dessert: 1 small pear 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 Dessert: 1 small apple Pepperidge Farm® Oatmeal V8® Splash Ice Cream Soda Chocolate Pudding SNACKS Raisin Cookie Campbell’s Kitchen Recipe: V8® 4 oz. snack size fat-free chocolate pudding 1 Pepperidge Farm® Soft Bake Oatmeal Splash Ice Cream Soda Raisin cookie ½ cup pineapple tidbits in light syrup * 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. www.campbellwellness.com Individual weight loss results will vary. Please see your physician before starting any diet. page 7 of 10
  8. 8. Campbell’s® Soup for Life 1,200 Calorie 30–Day Menu Plan For a 1,600 or 2,000 calorie menu plan, see the Calorie Add-ons. Day 22 Day 23 Day 24 Cinnamon Raisin Bread with Cereal & Blueberries Waffles, Strawberries & Peanut Butter 1 ½ cups wheat flake cereal Yogurt 2 slices Pepperidge Farm® cinnamon raisin 1 cup low-fat milk 2 reduced-fat waffles (each 4” square) BREAKFAST bread ¾ cup blueberries 2 tsp. soft light margarine 2 tsp. peanut butter 2 tbsp. sugar-free syrup 1 cup low-fat milk 1 container yogurt (100 calories or less) 1 small orange 1 ¼ cups sliced strawberries Chicken with Mini Noodles Vegetable Beef Soup with Chicken with White and Wild Soup & All-American Salad Cheese & Crackers Rice Soup & Dilled Tuna- Bowl 1 serving Campbell’s® Low Sodium Vegetable Toss 1 serving Campbell’s® Soup at Hand® Chunky™ Vegetable Beef soup* 1 serving Campbell’s® Kitchen Classics™ Chicken with Mini Noodles* 4 whole-wheat crackers Chicken with White and Wild Rice soup* All-American Salad Bowl: In a salad bowl, 1 oz. Cheddar cheese, sliced Dilled Tuna-Vegetable Toss: In a salad bowl, lightly toss 2 cups leafy salad greens, 2 lightly toss 2 cups leafy salad greens, 2 oz. LUNCH ¼ cup baby carrots tbsp. shredded Cheddar cheese, ¼ cup drained canned low-sodium tuna packed garbanzo beans, 1 small plum tomato 1 tbsp. light ranch dressing in water, ¼ cup chopped cucumber, ¼ cup cut into wedges, ¼ cup red or green bell chopped red or green bell pepper, 1 tbsp. ¾ cup Low Sodium V8® 100% vegetable pepper strips, ¼ cup sliced carrot and 2 minced red onion and 1 tbsp. chopped juice tbsp. chopped onion. Add 2 tsp. olive oil fresh dill or 1 tsp. dried dill weed. Add 2 and 2 tsp. vinegar; toss well. tsp. olive oil and 2 tsp. cider vinegar; toss well. 1 small (1 oz.) whole-grain roll 1 small (1 oz.) whole-grain roll Tri-Color Vegetable Risotto Fast Chicken Stir-Fry Fast-Food Burger & Salad Dinner Fast Chicken Stir-Fry: In a nonstick skillet 1 regular fast-food hamburger Campbell’s Kitchen Recipe: Tri-Color or wok, heat 2 tsp. peanut or vegetable oil; 1 fast-food side salad Vegetable Risotto stir in 1 cup frozen mixed Chinese-style vegetables and ½ cup fresh bok choy 4 tsp. low-fat salad dressing 1 cup salad (lettuce, tomato, cucumber, until vegetables are crisp-tender; add 2 oz. DINNER Dessert: ½ cup fruit cocktail in light syrup onion) tossed with 1 tsp. olive oil & 1 tsp. cooked skinless chicken breast strips and lemon juice stir until heated through. Stir in 1 tbsp. Dessert: 1 small apple low-sodium soy sauce. Serve over ²/3 cup cooked brown or white rice. Dessert: 1 small orange Yogurt & Kiwi Chocolate Pudding Yogurt & Peaches SNACKS 1 container yogurt (100 calories or less) 4 oz. snack size fat-free chocolate pudding 1 container yogurt (100 calories or less) 1 kiwifruit 1 medium peach, sliced * 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. www.campbellwellness.com Individual weight loss results will vary. Please see your physician before starting any diet. page 8 of 10
  9. 9. Campbell’s® Soup for Life 1,200 Calorie 30–Day Menu Plan For a 1,600 or 2,000 calorie menu plan, see the Calorie Add-ons. Day 25 Day 26 Day 27 Cereal & Sliced Banana Scrambled Egg, Toast & Pancakes & Blueberries 1½ cups wheat flake cereal Cantaloupe 2 pancakes (4” diameter) 1 cup low-fat milk 1 egg, scrambled in skillet coated with 2 tbsp. sugar-free syrup BREAKFAST vegetable cooking spray ½ large banana, sliced 2 tsp. soft light margarine 1 slice Pepperidge Farm® 100% Natural 1 cup low-fat milk Whole Grain bread ¾ cup blueberries 1 tsp. soft light margarine 1 cup low-fat milk 1 cup cantaloupe chunks Grilled Pepper Steak Soup & Italian-Style Wedding Soup & Tomato Soup & Chicken Turkey Sandwich Margherita-Style Pizza Caesar Salad 1 serving Campbell’s® Chunky™ Grilled 1 serving Campbell’s® Select™ Italian- 1 serving Campbell’s® Condensed Tomato Pepper Steak soup* Style Wedding soup* soup* Turkey Sandwich: 2 slices Pepperidge Campbell’s Kitchen Recipe: Margherita- Chicken Caesar Salad: In a salad bowl, Farm® Light Style bread, 2 oz. sliced Style Pizza lightly toss 2 cups Romaine lettuce, 2 oz. turkey breast, 1 tsp. mayonnaise, 2 pieces cubed cooked chicken breast, ¼ cup sliced LUNCH 1 cup leafy salad greens mixed with 1 tsp. leaf lettuce & 2 tomato slices cucumber and ¼ cup diced tomato; add olive oil and 1 tsp. vinegar 2 tbsp. reduced-calorie Caesar dressing ¾ cup Campbell’s® Healthy Request® and toss we1l. Sprinkle with 1 tbsp. grated tomato juice Parmesan cheese. 1 small (1 oz.) whole-grain roll Fish & Vegetable Skillet Pasta Primavera Swanson® Pork with Roasted Dinner Pasta Primavera: In a nonstick skillet Peppers & Potatoes Dinner Campbell’s Kitchen Recipe: Fish & sprayed with vegetable cooking spray, Campbell’s Kitchen Recipe: Swanson® Vegetable Skillet cook and stir ¼ cup sliced onion, ½ cup Pork with Roasted Peppers & Potatoes sliced fresh mushrooms and ¼ cup sliced ²/3 cup cooked brown or white rice carrot until lightly browned and tender. 1 cup cooked cauliflower DINNER Quick Mixed Salad: In a bowl, toss 1 Add ½ cup Prego® Tomato, Basil & Garlic Dessert: ½ cup tropical fruit in light syrup cup leafy salad greens with ¼ cup each pasta sauce and heat through. Pour sauce sliced tomato and cucumber and 2 tbsp. mixture over 1 cup cooked penne or other chopped onion. Drizzle with 1 tsp. olive shaped pasta and sprinkle with 1 tbsp. oil and 1 tsp. vinegar; toss well grated Parmesan cheese. Dessert: 1 small pear Dessert: ½ cup peaches in light syrup Pepperidge Farm® Milano® Baked Potato Chips Chocolate Frozen Yogurt SNACKS cookies 1 bag (1 oz.) baked potato chips ½ cup chocolate low-fat frozen yogurt 5 Pepperidge Farm® Mini Milano® cookies or 2 Milano® cookies * 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. www.campbellwellness.com Individual weight loss results will vary. Please see your physician before starting any diet. page 9 of 10
  10. 10. Campbell’s® Soup for Life 1,200 Calorie 30–Day Menu Plan For a 1,600 or 2,000 calorie menu plan, see the Calorie Add-ons. Day 28 Day 29 Day 30 Egg White Scramble with Nugget Parfait Granola & Dried Fruit Toast, Yogurt & Fruit ¾ cup natural wheat and barley nugget ¾ cup low-fat granola 2 egg whites, 2 tbsp. chopped green cereal 1 cup low-fat milk BREAKFAST onion, 2 tbsp. chopped tomato and 2 tsp. 1 container yogurt (100 calories or less) 8 dried apricot halves chopped fresh basil scrambled in skillet ¾ cup blueberries coated with vegetable cooking spray. 1 slice Pepperidge Farm® 100% Natural Whole Grain bread 1 tsp. soft light margarine 1 container yogurt (100 calories or less) 1 cup melon chunks Chicken with Rice Soup & Manhattan Clam Chowder & Tomato Soup & Good ‘Ol Roast Beef Wrap Chinese Chicken Salad Grilled Cheese & Tomato 1 serving Campbell’s® Healthy Request® 1 serving Campbell’s® Condensed 1 serving Campbell’s® Condensed Tomato Chicken with Rice soup* Manhattan Clam Chowder* soup* Roast Beef Wrap: Spread a 6” flour tortilla Chinese Chicken Salad: In a salad bowl, Good ‘Ol Grilled Cheese & Tomato: Spread with 2 tsp. light mayonnaise mixed with 1 lightly toss 2 cups leafy salad greens, 2 1 slice Pepperidge Farm® Light Style tsp. yellow mustard. Top with 2 oz. sliced oz. grilled skinless chicken breast, ¼ cup bread with 1 tsp. soft light margarine. LUNCH roast beef. Place ¼ cup red bell pepper drained canned water chestnuts, ¼ cup Place margarine-side down in a skillet over strips, ½ cup thinly sliced zucchini and ¼ chopped cucumber, 2 tbsp. chopped medium heat. Add 2 slices (¾ oz. each) cup shredded lettuce down the center of red onion and 2 tbsp. chopped cilantro. low-fat, low-sodium cheese and 2 tomato roast beef and roll up. Drizzle with 2 tsp. peanut oil and 2 tsp. slices; top with another slice Light Style cider vinegar; toss well. bread and spread with 1 tsp. soft light ½ cup carrot sticks margarine. Turn sandwich over in pan and 1 small (1 oz.) whole-grain roll cook until golden brown and cheese is melted. 1 cup sliced green and red peppers Pizza with Pizzazz Pan-Grilled Veggie & Cheese Pasta and Vegetables Diavolo Pizza with Pizzazz: In a nonstick skillet Sandwich Pasta and Vegetables Diavolo: In a nonstick sprayed with vegetable cooking spray, cook Campbell’s Kitchen Recipe: Pan-Grilled skillet sprayed with vegetable cooking and stir ½ cup baby spinach leaves and ½ Veggie & Cheese Sandwich spray, cook and stir ¼ cup sliced onion, tsp. minced garlic until spinach is wilted. ½ cup sliced fresh mushrooms, and ½ Add ¼ cup drained roasted red pepper 1 cup steamed asparagus cup broccoli flowerets until broccoli is DINNER strips and heat through. Top 1 slice cheese 2 tsp. soft light margarine tender; stir in ¼ tsp. crushed red pepper. pizza (¹/8 of a 16” pizza) with spinach Add ½ cup Prego® Tomato, Basil & Garlic mixture. Dessert: 1 small pear pasta sauce and heat through. Pour sauce mixture over 1 cup cooked penne or other ¾ cup Low Sodium V8® 100% vegetable shaped pasta and sprinkle with 1 tbsp. juice grated Parmesan cheese. Dessert: 1 small orange Dessert: 1 cup honeydew melon chunks Tomato with Tomato Pepperidge Farm® Oatmeal Trail Mix Yogurt SNACKS Pieces Soup Raisin Cookie Stir 1 tbsp. raisins and 1 tbsp. chopped 1 serving Campbell’s® Low Sodium 1 Pepperidge Farm® Soft Bake Oatmeal mixed nuts into 1 container yogurt (100 Tomato with Tomato Pieces soup Raisin cookie calories or less) * 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. www.campbellwellness.com Individual weight loss results will vary. Please see your physician before starting any diet. page 10 of 10

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