WELCOME TO THE HOUSE OF CAMPBELL’S RECIPE COLLECTION
Here at The House of Campbellʼs, we invite you to sip, savor, and share the joy found in even the smallest moments of life.
This collection, created in collaboration with Cincinnatiʼs own wellness guru and nutrition health coach, Ellen Murphy, is your guide to making every meal a celebration of flavor and wellness.
Explore our favorite recipes, each thoughtfully crafted using Campbellʼs products, that make every bite both delicious and flavorful.
TABLE OF CONTENTS
Who Dey Chocolate Covered Pretzels
Pacific Foods ® Spinach Artichoke Dip
Pacific Foods ® Quinoa
Taco Skillet
Holiday Chocolate & Fruit Covered Pretzels
Pacific Foods ® 15-Minute
Spicy Red Miso Ramen
Crusted Chicken Tenders
WHO DEY CHOCOLATE COVERED PRETZELS
INSTRUCTIONS INGREDIENTS
1 2 3 4 5 Enjoy!
MICROWAVE METHOD: Pour the semi-sweet chocolate chips in a small, microwave-safe glass bowl. Heat on high for one minute. Remove from the microwave and vigorously stir. Place the bowl back in the microwave and heat for another 30 seconds. Stir again. Repeat in 15-second increments, stirring after each session, until chocolate is melted all the way through- is smooth and easily drips from a fork.
DOUBLE BOILER METHOD: Fill the pot about halfway with water (making sure there is an inch or two of space between the water and the bottom of the bowl that will go on top) and bring it to a simmer. Place the heatproof bowl on top of the pot, making sure the bottom of the bowl doesn't touch the water. Add chocolate to the bowl. Turn the heat to low or medium and stir the chocolate regularly with a rubber spatula until it's smooth and silky. Be very careful not to burn the chocolate! Once the chocolate is silky, remove the bowl from the pot and dry the bottom.
Place each pretzel into the melted chocolate (1-3 at a time) gently tossing with a fork to fully coat. Scoop the coated pretzel out of the bowl with a fork, allowing some of the excess chocolate to drip off. Place on a baking tray lined with wax paper or parchment paper. Sprinkle with a couple pieces of dried apricot. Repeat until all pretzels are coated, allowing pretzels to “dry” in one even layer.
If adding the white chocolate (who dey tiger stripes!), repeat the chocolate melting process (Step 2) in a smaller bowl, starting with 30-second intervals. Using a spoon, very lightly and quickly, drizzle the white chocolate over the dried pretzels, so the effect of “stripes” is created.
Allow pretzels to completely cool and dry. Store in an airtight container at room temperature OR in the freezer.
• 1 bag (9.35 ounces) Snack Factory® Original Organic Pretzel Crisps OR 5 ounces Gluten Free Original Pretzel Crisps
• 1 bag (10 ounces) Enjoy Life semi-sweet chocolate chips
• ½ cup dried apricots, finely diced
• 1-2 ounces Enjoy Life white chocolate mini chips (optional)
PACIFIC FOODS® SPINACH ARTICHOKE DIP
INSTRUCTIONS INGREDIENTS
1 2
Preheat the oven to 400°F and lightly grease an oven-safe skillet.
Press the thawed spinach to thoroughly drain excess liquid. Add drained spinach to a large mixing bowl along with the soup, artichoke hearts, ½ cup of the parmesan cheese, cream cheese, garlic, and a pinch of sea salt and pepper. Stir to thoroughly combine. Sprinkle with the remaining shredded parmesan.
3 Enjoy!
Bake for 12 minutes and wait to cool. Serve with Late July® chips, 10.1 oz.
• 1 can (10.5 ounces) Pacific Foods® Organic Cream of Mushroom Condensed Soup
• 1 bag (10.1 ounces) Late July® Sea Salt Chips or Late July® Chia & Quinoa Chips
• 10 ounces chopped frozen spinach, thawed
• ½ cup artichoke hearts, finely chopped
• ¾ cup shredded parmesan cheese, divided
• ½ cup cream cheese softened
• 3 cloves garlic, minced
• 1 pinch sea salt and freshly cracked black pepper
PACIFIC FOODS® QUINOA TACO SKILLET
INSTRUCTIONS INGREDIENTS
Preheat the oven to 350°F.
In a small saucepan, combine the ½ cup cup quinoa with 1 cup Pacific Foods® Organic Chicken Broth and 1Tbsp of taco seasoning. With a lid on the pan, bring the quinoa to a boil, then reduce the heat to low, and continue cooking 12-15 minutes, until all the water is absorbed. Take the lid off the pan, fluff the quinoa with a fork and set aside.
While the quinoa is cooking, remove the seeds and stems from your peppers and jalapeños. Remove red onion peel. Chop jalapeños, peppers and red onion into a small dice.
Heat a large cast-iron skillet (12-inch) with 2Tbsp avocado oil, then add peppers, onions, and jalapeños. Season with sea salt. Saute 5-8 minutes until softened. Add in the frozen corn kernels and cook for another 3-5 minutes.
Turn the heat to medium-low, then add the crushed garlic. Sauté for 1 min. Add the drained black beans and cooked quinoa. Stir to evenly combine. Add the chili lime seasoning and/or lime juice, if using, and stir again.
Add in 1 cup of cheddar or pepper jack cheese, plus the entire jar of Late July® Mild Salsa, and stir to evenly distribute. Sprinkle on the chopped cilantro (reserving 1-2Tbsp for garnish) then add the remaining cheese to cover the top of the skillet.
Bake at 350°F for 15-25 minutes, until bubbly. Serve topped with the remaining chopped cilantro, green onions, and avocado slices (or guacamole!). Serve as a dip with Late July® Sea Salt & Lime Chips.
• 1 cup of Pacific Foods® Organic Chicken Broth
• 1 bag (10.1 ounces) Late July® Sea Salt & Lime Chips
• 1 jar (16 ounces) Late July® Mild Salsa or Pace® Restaurant Style Mild Salsa
• ½ cup dry quinoa
• ¼ cup taco seasoning, divided
• 2 tablespoon olive or avocado oil
• 2 bell peppers, small dice
• 1 medium red onion, small diced
• 2 jalapeños, small diced
• 2 cups frozen or fresh corn
• Sea salt and black pepper, to taste
• 4 cloves garlic, crushed
• 1 can black beans, drained and rinsed
• 1-2 avocado(s), for serving Enjoy! 1 2 3 4 5 6 7
• 1-2 teaspoons of chili powder or chili lime seasoning (optional)
• Juice of 1 lime (optional)
• 2 cups+ cheddar or pepper jack cheese
• ½ cup fresh cilantro, divided
• ¼ cup green onion, chopped, for serving
HOLIDAY CHOCOLATE & FRUIT COVERED PRETZELS
INSTRUCTIONS
Allow pretzels to completely cool and dry. Store in an airtight container at room temperature OR in the freezer. 1 2 3 Enjoy! 4
MICROWAVE METHOD: Pour the semi-sweet chocolate chips in a small microwave safe bowl. Heat on high for one minute. Remove from the microwave and vigorously stir. Place the bowl back in the microwave and heat for another 30 seconds. Stir again. Repeat in 15-second increments, stirring after each session, until chocolate is melted all the way through- smooth and easily drips from a fork.
DOUBLE BOILER METHOD: Fill the pot about halfway with water (making sure there is an inch or two of space between the water and the bottom of the bowl that will go on top) and bring it to a simmer. Place the heatproof bowl on top of the pot, making sure the bottom of the bowl doesn't touch the water. Add chocolate to the bowl. Turn the heat to low or medium and stir the chocolate regularly with a rubber spatula until it's smooth and silky. Be very careful not to burn the chocolate! Once the chocolate is silky, remove the bowl from the pot and dry the bottom.
Place each pretzel into the melted chocolate (1-3 at a time) gently tossing with a fork to fully coat. Scoop the coated pretzel out of the bowl with a fork, allowing some of the excess chocolate to drip off. Place on a baking tray lined with wax paper or parchment paper. Sprinkle with a pinches of chopped pistachios and goji berries. Repeat until all pretzels are coated, allowing pretzels to “dry” in one even layer.
INGREDIENTS
• 1 bag (9.35 ounces) Snack Factory® Original Organic Pretzel Crisps OR Gluten Free Original Pretzel Crisps (5 ounces)
• 1 bag (10 ounces) Sweet Life semi-sweet chocolate chips
• ⅓ cup shelled pistachios, finely chopped
• ⅓ cup goji berries
PACIFIC FOODS® 15-MINUTE SPICY RED MISO RAMEN
INSTRUCTIONS INGREDIENTS
1 2 3
In a medium pot, bring water to boil, then add eggs (uncracked). After 8 minutes remove eggs, run under cold water, peel and cut quickly. (If you like your egg yolks runny, reduce cook time to 7.5 minutes.) Return medium pot to stove and fill with water. Bring to a boil and cook ramen noodles according to package directions.
In a large pot over medium heat, bring Low Sodium Chicken Broth to a simmer, add miso and gochujang, stir until combined. Add mushrooms and simmer for 4 minutes. Add spinach to soup and let soften, remove from heat.
Divide ramen noodles into two bowls, spoon soup mixture on top, and garnish with egg, scallions, and sesame seeds.
• 4 cups Pacific Foods® Organic Free Range Chicken Broth, Low Sodium
• 2 tablespoons gochujang
• 2 tablespoons white miso paste
• 6 ounces uncooked ramen noodles
• 2 large portobello mushrooms
• 4 cups fresh spinach
• 1 spring onion (scallions), diced
• 2 eggs
• ½ teaspoon sesame seeds
CRUSTED CHICKEN TENDERS
INSTRUCTIONS INGREDIENTS
Preheat airfryer to 400°F
Serve hot with your preferred dipping sauce. Enjoy! 1 2 3 4 5
In a food processor, add Snack Factory® Gluten Free Everything Pretzel Crisps, everything seasoning, garlic powder and onion powder. Process until finely ground and pour into a bowl.
Beat the egg in a separate bowl then add lemon juice. Submerge the chicken tenders in the egg mixture and allow to sit for 3-5 minutes, at least. Then press each tender into the pretzel crumbs to thoroughly coat.
Working in batches, place 4-5 tenders in the airfryer at a time, leaving space between each tender. Lightly drizzle or brush or spray each piece with olive oil. Sprinkle with the additional everything seasoning to taste. Cook 5 minutes, flip, then air fry another 5 minutes until the chicken is cooked through.
• 2 cups of Snack Factory® Gluten Free Everything Pretzel Crisps (5 ounces)
• 1 tablespoon everything seasoning, divided
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon sea salt
• 1 egg, beaten
• 1 ½ tablespoon lemon juice (½ a large lemon)
• 1 pound chicken breast tenders (9-10 tenders)
• Olive oil or olive oil spray
• Hummus, ketchup (or your favorite sauce) for dipping
We hope these recipes bring as much joy to your table as they have to ours.
Share them with the people you love most, and savor every moment together.
THE HOUSE OF