You PAM Do It!

The Non-Stick That's Your No. 1 Pick!

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February 2020 Issue
by Rinsha Ballani & Lindsay Gifford
Information, Recipes and Photography provided by PAM

The first month of the new year has officially come to a close. Knowing full well you may still be stuck in some of those habits of 2019, you ask yourself what you can really do to make that change you’ve been wanting to make. Sometimes, it’s the small steps that count, and if you’re looking to make a difference in either your health, or your productivity, we have just the answer for you: PAM. It may come as a surprise at first, but the diverse uses of PAM, as well all the saved cholesterol and sodium, are a winning demonstration that PAM is not just your ordinary “flour” spray. As the undisputed leader in non-stick cooking sprays, PAM is committed to you spending more time enjoying meals, and less time cleaning up.

Rewind back to 1959, when the non-stick spray was just beginning to slide into the market. PAM was developed by Arthur Meyerhoff, who was looking for a side business and heard from two chemists they had created a cooking spray that would change peoples’ experiences in the kitchen. The winning formula was perfected to deliver the ease people were seeking, and PAM was on the rise like freshly-kneaded dough.

PAM was created to be a healthy alternative to the large amount of fats and oils that were being put in pans just to make food not stick to the pan. A 1.25 second spritz of PAM Cooking Spray compares to a tablespoon of butter or margarine. However, while a tablespoon of butter contains 11.5 grams of fat and a tablespoon of margarine contains 11 grams of fat, a spritz of PAM boasts only 1 gram of fat. PAM also markets high-temperature sprays formulated for use when grilling, or for any type of cooking that requires high-heat resistant fats. It even markets a spray containing flour, which is suitable for dry-cooking as required in baking.

The beauty of PAM is that whether you’re frying an egg for breakfast, grilling a juicy burger at a family cook out, or baking a birthday cake for your best friend, PAM serves you not only with a non-stick surface, but an addition of flavor as well. PAM has numerous cooking spray flavors, including butter, olive oil and coconut oil, all created on expanding PAM beyond just being part of the clean-up, and toward being a staple part of delivering flavor to the food itself.

This month, we’ve aimed cupid’s bow at everything from intimate breakfasts to delectable desserts, all brought to you by PAM—a “flour” spray you and your hunny will really love.

Log on for hundreds of recipes and cooking tips at and

Spicy "Bloody Mary" Baked Eggs

Hands On: 10 mins | Total: 30 mins | Makes: 6 servingsPam Eggs0220

1/4 cup Yellow onion, chopped 1 Tbsp Lemon juice

11/2 tsps Prepared horseradish 1/8 tsp Celery salt

11/2 tsps Worchestershire sauce 6 large Eggs

1/4 tsp Ground black pepper 1/2 cup Celery, diced

PAM® Original No-Stick Cooking Spray

1 can (14.5 oz each) Hunt’s® Diced Tomatoes, undrained

1 tsp Frontera® All Natural Red Chile Hot Sauce

Preheat oven to 350°F. Place six 8-ounce ramekins on a rimmed sheet pan. Spray insides of ramekins generously with cooking spray. Combine tomatoes, onions, lemon juice, horseradish, Worcestershire sauce, hot sauce, black pepper, and celery salt in medium bowl; mix well. Spoon 1/3 cup of tomato mixture into each ramekin. Using a tsp, nudge tomatoes and onions to sides of the ramekins, forming wells in the centers. Break an egg into each well. Bake in preheated oven for 20 to 25 minutes or until egg whites are set and yolks are done to your liking. Top eggs with chopped celery and additional celery salt if desired. Serve with additional hot sauce and your choice of garnishes.

Cook’s Tips: Top each ramekin with your favorite Bloody Mary garnishes, such as thin salami slices wrapped around a pickle spear, steamed asparagus, cherry tomato halves, cooked shrimp, pimento-stuffed green olives, or a slice of cooked bacon.Brought To You By ConAgra Foods®

Swedish Meatballs
Prep Time: 15 mins  |  Total Time: 30 mins  |  Serves 5
CF Campbells0120 meatballs
1 lb. Ground turkey or ground beef              
1 Egg
1/2 cup plain panko (Japanese-style bread crumbs)     
1/2 tsp Kosher salt
1 small Onion, minced (about 1/4 cup)               
1/8 tsp Ground nutmeg
3/4 cup Swanson® 50% Less Sodium Beef Broth           
1 Tbsps Vegetable oil
1 Tbsp Fresh parsley, chopped
2 Tbsps Sour cream
1 can (10.5 oz) Campbell’s® Condensed Cream of Mushroom Soup
4 cups Hot cooked egg noodles (from about 8 oz dry)

Thoroughly mix the turkey, egg, bread crumbs, onion, salt and nutmeg in a large bowl. Shape the turkey mixture firmly into about 20 meatballs. Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the meatballs and cook until well-browned on all sides (make sure the skillet and oil are hot before adding the meatballs to prevent sticking). Pour off any fat. Add the broth to the skillet and heat to a boil, stirring to scrape up the browned bits from the bottom of the skillet. Stir in the soup and sour cream. Reduce the heat to low. Cover and cook for 5 minutes or until the meatballs are cooked through. Serve the meatballs and sauce over the noodles. Sprinkle with the parsley.

Savory Sweet Potato Bake
Prep Time: 10 mins  |  Total Time: 66 mins  |  Serves 12
CF Campbells0120 sweetpotato1 can (10.5 oz) Campbell’s® Condensed Cream of Mushroom Soup or Campbell’s® Condensed Cream of Cremini & Shiitake Mushroom Soup
1 Tbsp Dijon-style mustard
2 tsps Fresh thyme leaves, chopped
2 tsps Garlic powder
3/4 tsp Onion powder
5 large Sweet potato, peeled and cut into 3/4-inch cubes (about 13 cups)
1 1/2 cups shredded Cheddar cheese (about 6 oz)

Heat the oven to 450°F. While the oven is heating, spray a 3-quart casserole with vegetable cooking spray. Season the sweet potatoes as desired. Stir the soup, mustard, thyme, garlic powder and onion powder in a large bowl. Add the sweet potatoes and toss to coat. Pour the sweet potato mixture into the casserole. Cover the casserole. Bake for 20 minutes. Uncover. Sprinkle with the cheese. Bake, uncovered, for 25 minutes or until the sweet potatoes are tender. Serve warm.

Recipe Tips: If you don’t have fresh thyme leaves, you can used dried instead. Substitute 1/2 to 3/4 tsp dried for the 2 tsps fresh.

CF Campbells0120 potpieEasy Chicken Pot Pie
Prep Time: 10 mins  |  Total Time: 30 mins  |  Serves 4
1 can (10.5 oz) Campbell’s® Condensed Cream of Chicken Soup or Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup
1 cup Reduced fat (2%) milk
1 pkg (12 oz) frozen Mixed vegetables (carrots, green beans,
corn, peas), thawed
1 cup cooked Chicken or turkey, cubed
1 Egg
1 cup Biscuit baking mix

Heat the oven to 400°F. Stir the soup, 1/2 cup milk, vegetables and chicken in a 9-inch pie plate or ovenproof skillet. Stir the remaining 1/2 cup milk, egg and baking mix in a small bowl. Spread the batter over the chicken mixture (the batter is thin but will bake up into a perfect crust). Bake for 20 minutes or until the topping is golden brown.

Recipe Tips: 1) For a drop biscuit topping, as shown above, reduce the milk in the batter to 1/4 cup. Drop the batter by spoonfuls over the chicken mixture, then bake as directed. 2) You can substitute reduced fat all-purpose baking mix for the biscuit baking mix.


CF Campbells0120 kidsKids in the Kitchen
Family Cooking Initiative with Chef Geoffrey Zakarian
To bring generations together in the heart of the home, Campbell's is partnering with Chef Geoffrey Zakarian. The Iron Chef, Food Network's "The Kitchen" host, restaurateur and father of three will introduce new and updated recipes using the iconic, versatile cooking soup line. 'Kids in the Kitchen' aims to increase the quality time families spend with each other by encouraging them to cook up memories and a lasting bond with easy, kid-friendly Campbell's recipes.

"My family and I savor the time we spend connecting and cooking in my favorite kitchen—our home's," said Chef Geoffrey Zakarian. "Campbell's has always been a versatile, quality ingredient my children and I use to make some of our favorite rich, nourishing and nurturing dishes. Now, I'm thrilled to introduce new recipes and a fresh take on comforting favorites to help other families share in that same sense of meal-time fun." For a sneak peek, check out the recipe below.

Creamy Brussels Sprouts & Sausage Casserole with Parmesan Herb Crust 
By Chef Geoffrey Zakarian
CF Campbells0120 sproutsFor the Crust:                   
1/4 cup Extra virgin olive oil           
1 clove Garlic, grated with a Microplane       
3/4 cup Parsley, finely chopped           
1/2 cup Parmigiano-Reggiano, ground       
3/4 cup Panko breadcrumbs           

For the Casserole:

3 Tbsps Butter
12 oz Chicken sausage
4 cups Brussels sprouts, trimmed & quartered
1/2 cup Chicken stock
1 can Campbell’s Cream of Mushroom Soup

In a medium sized bowl, stir the garlic into the olive oil. Add the parsley, cheese, and panko. Using two forks or your hands, thoroughly mix the crumbs to ensure the mix is evenly distributed and moist. Set aside until ready for topping.

Preheat your oven to 400° F. In a 10” saute pan or skillet, melt the butter over a medium high heat. Add the sausage and brown, about six (6) minutes. Add the Brussels sprouts and continue to brown, stirring occasionally, about eight (8) more minutes. When the sprouts begin to soften and have caramelized, add the chicken stock and simmer for three (3) minutes, or until the liquid has reduced by half. Add the Campbell’s Cream of Mushroom Soup, and stir into the casserole. Bring to a simmer. Top the casserole with enough of the cheese crust to cover the pan. You may have about a half cup of topping left over, which you may reserve for another use. Bake the casserole for 25-30 minutes, or until the top is golden brown.

CF Campbells0120 chickenchili
Instant Pot® White Chicken Chili
Prep Time: 10 mins  |  Total Time: 35 mins  |  Serves 6

1 large Red bell pepper, diced (about 1 cup)    
1 Tbsp Vegetable oil
1 cup Frozen whole kernel corn, thawed        
1 Tbsp Chili powder
5 Tbsps shredded Cheddar cheese        
1 cup Pace® Chunky Salsa
2 Green onion, sliced (about 1/4 cup)        
1 cup Water
12 oz Boneless, skinless chicken breast (2 small or 1 large cut in half lengthwise)
2 cans (about 15 oz each) White cannellini beans, rinsed and drained
1 can (10.5 oz) Campbell’s® Condensed Cream of Chicken Soup or Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup

On a 6-quart Instant Pot®, select the Saute setting. Heat the oil in the Instant Pot®. Add the pepper, corn and chili powder and cook for 2 minutes, stirring occasionally. Press Cancel.
Season the chicken with salt and pepper. Layer the beans, salsa, water, chicken and soup over the corn mixture (the order is important, so don’t stir until after the cooking is done). Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 4 minutes (timer will begin counting down once pressure is reached- it takes about 15 minutes). When done, press Cancel and use the quick release method to release the pressure. Remove the chicken from the pot. Shred the chicken and return to the pot. Season to taste and serve topped with the cheese and green onions.

CF Campbells0120 pesto
Creamy Pesto Chicken & Bow Ties
Prep Time: 20 mins  |  Total Time: 40 mins  |  Serves 4

2 Tbsps Butter            
1/2 cup Basil pesto
1/2 cup Milk            
1 cup Cherry tomatoes, halved
1 1/4 lbs. Skinless, boneless chicken breast halves, cut into cubes
1 can (10.5 oz) Campbell’s® Condensed Cream of Chicken Soup or Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup
8 oz (about 3 cups) Farfalle (bow tie) pasta, cooked and drained

Season the chicken as desired. Heat the butter in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often. Stir the soup, pesto sauce and milk in the skillet and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through. Stir in the farfalle and cook until the mixture is hot. Season to taste and stir in the tomatoes before serving.

CF Campbells0120 hasbrowncasserole

Bacon Hash Brown Casserole
Prep Time: 15 mins  |  Total Time: 60 mins  |  Serves 16

6 slices Bacon, chopped
1 medium Onion, chopped (about 1/2 cup)
1 can (10.5 oz) Campbell’s® Condensed Cream of Mushroom Soup or Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup
3/4 cup Sour cream
6 Tbsps Butter, melted
6 cups Frozen shredded hash brown potatoes, thawed (about 22 oz)
3 cups Broccoli florets
1/3 cup Green onion, sliced
1 1/2 cups shredded Cheddar cheese (about 6 oz)
1/3 cup Panko breadcrumbs

Heat the oven to 350°F. While the oven is heating, cook the bacon and onion in a 10-inch skillet over medium heat until the bacon is crisp, stirring occasionally. Spoon off any fat. Stir the bacon mixture, soup, sour cream, 4 Tbsps butter, potatoes, broccoli, green onion and cheese in a large bowl. Season the mixture, if desired. Stir the panko and remaining butter in a small bowl. Spoon the potato mixture into a lightly greased 9x9x2-inch baking dish. Sprinkle with the panko mixture. Bake for 45 minutes or until the mixture is hot and the panko mixture is golden brown.

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