Prepare Now To Look And Feel Your Best All Summer Long

(ARA) - The most anticipated season of the year is just around the corner. Will you be basking in the sunshine this summer or hiding in the shade? If you prepare now, you'll be ready in time for the warmer weather.

"When summer looms and bulky winter clothing begins to come off, many people want to exercise and eat better to get ready for swimsuit season, but often need a little motivation," says Cindy Ayers, vice president of Campbell's Kitchen, the Campbell Soup Company's internal test kitchen and recipe development center. "For everyone who hears that summertime clock ticking, we've created a newsletter called Campbell's Kitchen 6 Weeks to Summer to encourage you to achieve your goals in a healthy, satisfying and delicious way."

The newsletter is designed to help people stay on track with their own healthy-eating and living plan or to inspire them to start one. Sign up at www.campbellswellness.com to receive weekly recipes, activity tips and encouragement that will have you ready to hit the pool. "Sign up anytime and you'll get all six-weeks worth of information," says Ayers.

In one newsletter, Ayers shares her tips on the best ways to stretch before exercising. "Stretching should become an important part of every workout because it prepares your muscles, increases flexibility and helps reduce your risk for injury and soreness," she says.

The Perfect Stretch
* Stretch to the point of tension (not pain!)
* Do not bounce or strain
* Hold the stretch for 20 to 30 seconds
* Do not hold your breath

"Remember that some people are naturally more flexible than others, so work to improve your own flexibility and don't worry about comparing yourself to those around you," says Ayers.

You'll also have access to a great collection of delicious recipes with nutritional information and dietary exchanges that can easily be incorporated into any eat-right plan. Here are two recipes that use Swanson Chicken Broth as a base to add extra flavor.

Garden Vegetable Soup
Prep: 15 minutes
Cook: 15 minutes
Makes: 5 servings

Ingredients:
Vegetable cooking spray
1 medium onion, finely chopped (about 1/3 cup)
2 cloves garlic, minced
1 medium zucchini, coarsely chopped (about 1 1/2 cups)
1 large green pepper, chopped (about 1 cup)
2 cups Swanson Natural Goodness Chicken Broth
1 cup canned crushed tomatoes
2 teaspoons red wine vinegar
Freshly ground black pepper
Chopped fresh basil leaves (optional)

Directions:
1. Spray a 4-quart saucepan with the cooking spray and heat over medium-high heat for 1 minute. Add the onion and garlic and cook for 2 minutes or until they're tender-crisp, stirring often. Add the zucchini and green pepper and cook until they're tender-crisp.

2. Stir the broth, tomatoes and vinegar into the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the vegetables are tender. Season with the black pepper. Garnish with the basil, if desired.

Weight Watchers Points *: 0
Dietary Exchanges: 1 Nonstarchy Vegetable
USDA MyPyramid: 3/4 cup Vegetables

Nutritional Values per Serving: Calories 38, Total Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 431mg, Total Carbohydrate 8g, Dietary Fiber 2g, Protein 3g, Vitamin A 7 percent DV, Vitamin C 21 percent DV, Calcium 2 percent DV, Iron 6 percent DV.

Herb Grilled Vegetables
Prep: 10 minutes
Cook: 10 minutes
Makes: 6 servings

Ingredients:
1/2 cup Swanson Natural Goodness Chicken Broth
1/2 teaspoon dried thyme leaves, crushed
1/8 teaspoon ground black pepper
1 large red onion, thickly sliced (about 1 cup)
1 large red or green pepper, cut into wide strips (about 2 cups)
1 medium zucchini or yellow squash, thickly sliced (about 1 1/2 cups)
2 cups large mushrooms

Directions:
1. Stir the broth, thyme and black pepper in a small bowl. Brush the vegetables with the broth mixture.

2. Lightly oil the grill rack and heat the grill to medium. Grill the vegetables for 10 minutes or until they're tender-crisp, turning over once during cooking and brushing often with the broth mixture.

Weight Watchers Points*: 0
Dietary Exchanges: 1 Nonstarchy Vegetable
USDA MyPyramid: 1 cup Vegetables

Nutritional Values per Serving: Calories 28, Total Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 54mg, Total Carbohydrate 6g, Dietary Fiber 2g, Protein 2g, Vitamin A 3 percent DV, Vitamin C 25 percent DV, Calcium 2 percent DV, Iron 3 percent DV.

So talk to your friends now and join the program together. That way, you can encourage each other to stay on track. To sign up for Campbell's Kitchen 6 Weeks to Summer, visit www.campbellswellness.com and get ready for a great swimsuit season.

Courtesy of ARAcontent

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