Campbells Soup For Life 30 Day Plan

CampbellsSoupForLife30DayPlan.
pdf 7/31/07 11:21:59 AM
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
C
cucumber and ¼ cup diced tomato; add brown mustard. Add 2 oz. sliced turkey in water, ¼ cup chopped cucumber, ¼ cup
M 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
Y
Parmesan cheese. Style bread. fresh dill or 1 tsp. dried dill weed. Add 2
tsp. olive oil and 2 tsp. cider vinegar; toss
CM 1 small (1 oz.) whole-grain roll 1 cup sliced cucumbers
well.
1 small (1 oz.) whole-grain roll
MY
CY
CMY
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
CampbellsSoupForLife30DayPlan.pdf 7/31/07 10:47:48 AM

30–Day Menu Plan
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
C 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.
M
red or green bell pepper strips and 2 tbsp. chopped onion. Drizzle with 1 tsp. olive ¾ cup Low Sodium V8® 100% vegetable
Y
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.
CM tsp. crushed dried oregano; toss well.
MY
½ cup calcium-fortified orange juice

CY
CMY
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 2/3 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.

30–Day Menu Plan
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 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
C cucumber 2 oz. chopped cooked skinless chicken breast, top with 2 oz. sliced turkey breast, 2 slices
M 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
Y ½ tsp. curry powder into 2 oz. plain fat-free 1 cup baby carrots
yogurt and 2 tsp. light mayonnaise; pour
CM
over chicken mixture and mix well. Arrange
MY
2 cups mixed salad greens on a plate; top
with chicken salad and arrange ¼ cup each
CY cucumber and carrot slices around greens.
CMY 1 small (1 oz.) whole-grain roll
K 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

30–Day Menu Plan
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
C 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
M thick tomato slices, 4 cucumber slices, 2
1 tsp. soft light margarine pieces leaf lettuce and another slice Light
Y
Style bread.
CM ½ cup each carrot sticks and celery sticks
MY
CY
CMY
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

30–Day Menu Plan

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

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 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
C
tbsp. minced red onion, ¼ tsp. dried mint ¼ cup baby carrots brown mustard. Add 2 oz. sliced turkey
M 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
Y
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
CM ¾ cup Campbell’s® Healthy Request®
½ cup baby carrots tomato juice
MY
CY
CMY
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
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

30–Day Menu Plan

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
M
other raw vegetables such as tomatoes, mayonnaise with chipotle spread; top
Y
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
CM
MY 1 small (1 oz.) whole-grain roll
CY
CMY
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

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

30–Day Menu Plan

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 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
C
1 oz. Cheddar cheese, sliced 1 piece (1 oz.) part-skim mozzarella string
low-fat, low-sodium Swiss cheese slices, 2
cheese
M
¼ cup baby carrots thick tomato slices, 2 pieces leaf lettuce,
and 1 slice Pepperidge Farm® Light Style
Y 1 tbsp. light ranch dressing bread.
CM ¾ cup Low Sodium V8® 100% vegetable ½ cup celery sticks
juice
MY
CY
CMY
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

30–Day Menu Plan

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
C
¼ cup baby carrots
tbsp. shredded Cheddar cheese, ¼ cup drained canned low-sodium tuna packed
M
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.
Y ¾ cup Low Sodium V8® 100% vegetable
pepper strips, ¼ cup sliced carrot and 2 minced red onion and 1 tbsp. chopped
juice
CM 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
MY
well.
CY 1 small (1 oz.) whole-grain roll
CMY
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.
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

30–Day Menu Plan

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 cup low-fat milk
Whole Grain bread
¾ cup blueberries
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
C 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®
M
and toss we1l. Sprinkle with 1 tbsp. grated

tomato juice
Y
Parmesan cheese.
CM 1 small (1 oz.) whole-grain roll
MY
CY
CMY
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

30–Day Menu Plan

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.
Whole Grain bread
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
C
roast beef. Place ¼ cup red bell pepper drained canned water chestnuts, ¼ cup Place margarine-side down in a skillet over
M 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
Y
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
CM ½ cup carrot sticks
margarine. Turn sandwich over in pan and
MY cook until golden brown and cheese is
melted.
CY
1 cup sliced green and red peppers

CMY
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 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)

Campbells Soup For Life 30 Day Plan

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Campbells Soup For Life 30 Day Plan

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

Campbell’s® Soup for Life 1,200 Calorie

Day 1 Day 2 Day 3

2 tbsp. sugar-free syrup ½ large banana, sliced ½ large banana, sliced

margarine. and a mixed salad of 1½ cups leafy salad

Yogurt & Fruit Trail Mix Yogurt Cheese & Veggies

Campbell’s® Soup for Life 1,200 Calorie

Day 4 Day 5 Day 6

2 tsp. soft light margarine 1 slice Pepperidge Farm® Natural Whole

C Quick Mixed Salad: In a bowl, toss 1

½ cup calcium-fortified orange juice

Dessert: ½ cup mixed berry fruit in light

Campbell’s® Soup for Life 1,200 Calorie

Day 7 Day 8 Day 9

Baked Potato with Sour Just Peachy Pepperidge Farm® Milano®

Campbell’s® Soup for Life 1,200 Calorie

Day 10 Day 11 Day 12

1 cup low-fat milk 1 cup low-fat milk 1 tbsp. cream cheese

C 1 cup leafy salad greens mixed with 1 tsp.

Dessert: ½ cup unsweetened applesauce ½ cup calcium-fortified orange juice

Baked Potato Chips Cheese & Veggies Yogurt & Cantaloupe

Campbell’s® Soup for Life 1,200 Calorie

Day 13 Day 14 Day 15

2 tbsp. chopped tomato and 2 tsp. chopped Blast Smoothie

and serve with ²/3 cup hot cooked white

Campbell’s® Soup for Life 1,200 Calorie

Day 16 Day 17 Day 18

MY 1 small (1 oz.) whole-grain roll

with 1 tsp. olive oil & 1 tsp. lemon juice juice

Chips & Salsa Chocolate Pudding Granola Bar

Campbell’s® Soup for Life 1,200 Calorie

Day 19 Day 20 Day 21

fresh dill and 1 tbsp. balsamic vinegar until onion

Campbell’s® Soup for Life 1,200 Calorie

Day 22 Day 23 Day 24

Dessert: ½ cup fruit cocktail in light syrup

Yogurt & Kiwi Chocolate Pudding Yogurt & Peaches

Campbell’s® Soup for Life 1,200 Calorie

Day 25 Day 26 Day 27

vegetable cooking spray

C 1 cup leafy salad greens mixed with 1 tsp.

and toss we1l. Sprinkle with 1 tbsp. grated

Pepperidge Farm® Milano® Baked Potato Chips Chocolate Frozen Yogurt

Campbell’s® Soup for Life 1,200 Calorie

Day 28 Day 29 Day 30

1 cup sliced green and red peppers

Tomato with Tomato Pepperidge Farm® Oatmeal Trail Mix Yogurt

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