A heart-healthy first: Campbell's Foodservice launches American Heart Association® certified recipes

From Campbell’s Foodservice.

To meet the increasing need for healthful dishes that are delicious and easy to make in the professional kitchen, Campbell’s Foodservice has introduced eight flavorful new recipes with American Heart Association® certification. These are the first recipes for foodservice operators with the AHA’s iconic Heart-Check mark, certified to meet the AHA’s criteria for heart-healthy recipes as part of an overall sensible eating pattern.

The great-tasting eight are Creamy Dijon Chicken with Mushrooms, Easy Baked Chicken & Rice Casserole, Easy Chicken Shepherd’s Pie, Hearty Chicken & Vegetable Chowder, Lemon Chicken Scallopini with Spinach, Lightened-Up Chicken Enchiladas, Santa Fe Chicken Sauté and Whole Wheat Pasta Alfredo with Chicken & Broccoli. Each recipe has no more than 425 calories, 2.5 grams of saturated fat and 600 milligrams of sodium per serving.

Not only are the recipes healthful, they are flavorsome and easy to prepare in the foodservice kitchen. For example, Whole Wheat Pasta Alfredo with Chicken & Broccoli requires a mere eight ingredients, including Campbell’s®Healthy Request® Condensed Cream of Mushroom soup, and just four preparation steps, to produce 48 portions of appetizing pasta, chicken and broccoli in a creamy sauce.

To develop the recipes, Campbell nutritionists, chefs and consumer test kitchen staff worked hand in hand following the AHA criteria. The recipes feature convenient, labor-saving 50-ounce cans of Campbell’s Healthy Request condensed soups, in patron-pleasing varieties such as Cream of Chicken, Cream of Mushroom and Tomato.

“One of the keys to these recipes being flavorful as well as healthful is using our Healthy Request soups,” says Anita Shaffer, RD, Senior Nutritionist, Global Nutrition, Campbell Soup Company. “They add a lot of flavor to a recipe and cut down the number of other ingredients you need and thus reduce prep time.”

“I personally like working with Healthy Request soups because of their nutritional profile,” says Kathy Wilson-Gold, MS, RD, LD, Senior Strategy Manager-Healthcare, Campbell’s Foodservice. “They are a great canvas for creating flavorful recipes that follow AHA guidelines.”

According to Wilson-Gold, “a perfect storm” of tighter budgets, reduced staffing and increased government regulation is spurring the need for recipes like these that are “flavorful and easy to execute as well as nutritionally relevant.”

“The American Heart Association is pleased that Campbell is an inaugural participant to certify recipes meeting our heart-healthy nutritional guidelines,” says Dennis Milne,Director, Nutrition Operations, Nutrition & Obesity Strategies Department, American Heart Association. “By taking several of the AHA-certified recipes that currently appear on the CampbellsKitchen.com consumer site and scaling them for distribution through their foodservice division, Campbell is helping to lead positive change in Americans’ heart health by expanding the number of nutritious and flavorful meal choices available in a foodservice setting.”

As an additional benefit, the eight AHA-certified recipes are available to operators on recipe cards that patrons can take to make these delicious, restaurant-quality dishes in smaller quantities at home.

“This gives home cooks as well as foodservice professionals the opportunity to prepare good-tasting, healthy recipes with easily accessible ingredients,” says Rachel Johnson, Ph.D., RD, FADA, spokesperson for the American Heart Association/American Stroke Association, Robert L. Bickford, Jr. Green and Gold Professor of Nutrition and Professor of Medicine at the University of Vermont and Chair of the American Heart Association Nutrition Committee.  “At the same time they can have confidence that they are feeding their families and customers dishes that meet the rigorous AHA science-based criteria for heart-healthy recipes.”

For more information about Campbell’s Foodservice American Heart Association Certified Recipes, visit CampbellsFoodservice.com or download the guide at CampbellsFoodservice.com/AHArecipes.

About the Heart-Check Mark Program
The American Heart Association’s Heart-Check Program was launched in 1995 as a way to give consumers an easy, reliable and trusted way to identify heart-healthy foods that make it easier to construct a heart-healthy dietary pattern. Almost twenty years later, over 900 products currently bear the iconic red heart with a white check mark, which has been expanded to include certified meals in restaurants, foodservice and recipes.  All certified foods have been thoroughly screened and verified by the association to meet criteria for being heart-healthy, including choices that are lower in sodium and added sugars. To learn more about the Heart-Check mark, and to see a complete list of certified products program participants, and nutritional criteria, visit www.heartcheckmark.org.

More From FoodService Director

Industry News & Opinion

Sodexo has appointed Cathy Desquesses as its chief people officer, the company announced on Friday.

Before joining Sodexo, Desquesses held multiple leadership roles in the human resources department at General Electric, where she worked for 20 years. Most recently, she was the global HR leader for GE Power Gas.

Desquesses will begin her new role on July 1 and will report to Sodexo CEO Denis Machuel. She will replace Juan Pablo Urruticoechea, who is moving into a new position at Sodexo.

Photo courtesy of Sodexo

Managing Your Business
woman in the kitchen alone

The #MeToo movement has turned sexual harassment into the top labor-related regulatory issue for all employers, triggering action from three out of four companies, according to a new survey on workforce concerns.

About two-thirds (66%) of employers rank the issue among their top two employment-related legal worries, even without a change in the pertinent laws and regulations, the canvass found.

What has changed, concluded surveyor Littler Mendelson, one of the nation’s largest labor-focused legal firms, are employee expectations and the social climate.

“No company...

Managing Your Business
Starbucks college campus

Noncommercial dining centers are often filled with their own Starbucks, Burger Kings, Panera Breads and dozens of other nationally recognized brands. Branded concepts, whether corporate brands or self-operated, offer diners familiar names, menu items, and a sense of place. This translates into more money spent and more diner loyalty for foodservice operators.

However, the success of branded concepts vary greatly. There can be significantly different results depending on whether noncommercial operators decide to franchise, lease or develop their own branded concepts. There’s no one-...

Menu Development
pizza oven

Wood-fired ovens take the biggest slice of the pie when it comes to pizza-cooking preference for consumers. Just fewer than half (45%) of consumers say they prefer a pizza cooked in a wood-fired oven compared to other oven cooking methods. Here are the styles of ovens pizza consumers prefer most.

Wood-fired oven 45% Gas oven 13% Electric oven 11% Grilled 4% Coal oven 4% No preference 23%

Source: Technomic 2018 Pizza Consumer Trend Report , powered by Ignite

Photo courtesy of Thinkstock

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code