‘New Orleans Muffuletta’ Sandwich

Round Italian Bread
E. Formella Muffuletta Salad (hot or mild)
Cold cuts (ie. 1/2 lb each) of Mortadella, Salami – a mix of your choice
1/2 – 1 lb Provolone, sliced

1. Cut bread horizontally and scoop out some of the bread in the middle on either side.
2. Fill the middle of both top and bottom pieces of bread with Muffuletta salad.
3. Layer meat and cheese as desired, alternating between the meat and the cheese. Add more olive salad in the layers as you go, if desired.
4. Add the top and wrap entire sandwich with plastic wrap. Compress and weigh it down with a heavy pan, leaving it sit for about 2 hours. (Don’t leave it overnight, it will absorb too much liquid.)
5. Cut to serve, smaller wedges for an appetizer and larger wedges to serve as a main dish.

NOTE: there are lots of variations of this delicious and mighty sandwich – our Muffuletta or Giardiniera products make it #easyprep for your menu!

Chicken Corn Chowder

1/3 cup butter
1 large red pepper (or ½ red pepper, + ½ green pepper)
1 large onion
4 cloves garlic, minced
1/3 cup flour
2 L chicken broth
4 potatoes, peeled, and diced
salt and pepper (to taste)
4 cups 1/2″ Cooked Diced Chicken or Turkey, any blend, thawed
4 cups frozen corn
2 cups cream
4-5 slices bacon, cooked and crumbled (garnish)
4-5 green onions, chopped (garnish)
1/2 cup Tex Mex shredded cheese (garnish)

1. Sauté chopped pepper and onions until tender.
2. Add minced garlic, cook until fragrant, less than 1 minute, then add flour, and cook for 2 minutes, while stirring.
3. Slowly pour in chicken broth and continue stirring.
4. Add potatoes, and salt and pepper. Simmer, on low heat uncovered, until potatoes are tender – approx. 25 mins. Use an induction blender if a smooth texture is preferred.
5. Add chicken or turkey, corn and cream and continue for approx. 5 mins. or until heated through.
6. Serve with bacon, cheese and onions on top!

Serves 4-6 bowls.

Curry Chicken Salad on Pumpernickel

2 cups ½” All White Cooked Diced Chicken (code 12000)
¾ cup mayonnaise
2 tsp sugar
2-3 tsp curry powder
1/8 tsp cayenne pepper
2 tbsp apples, chopped
2 tbsp green onions, chopped
2 tbsp red grapes or raisins, chopped

1. Thaw Cooked Diced Chicken before using.
2. Combine first five ingredients in a large bowl.
3. Add 2 tbsp of any or all of the following: chopped apples, sliced green onions, sliced red grapes or raisins.
4. Chill and serve on pumpernickel toast, or as an appetizer dip with coloured tortilla chips.

VARIATION: Try with cooked pasta, chilled well for a zesty new summertime salad favourite!

VARIATION: Use any of our Fully Cooked Chicken products OR Fully Cooked Turkey in this versatile chicken salad.

Sesame Chicken Stirfry

An easy and flexible staple for your rice and noodle bowls!

2 cups Cooked Diced Chicken, any blend, thawed
1 red bell pepper, cut into strips
1 cup each cauliflower and broccoli, cut into florets
1 cup carrots, peeled and cut into coins about ¼” thick
½ cup snowpeas,
½ cup red onion, cut into strips (optional)
2 TBSP soy sauce
3 TBSP low sodium chicken broth
1 tsp sesame oil
1 tsp cornstarch
2 cloves garlic, chopped
2 TBSP vegetable oil, approximately

1. In a small bowl, combine soy sauce, chicken broth and sesame oil. Stir in cornstarch and set aside.

2. Sauté garlic in heated oil until aromatic.

3. Add the vegetables to the pan, starting with broccoli, cauliflower and carrots. Stir fry at medium to high heat, until tender-crisp. Add the remaining vegetables and cook for another 4-5 minutes until heated through.

4. Add the sauce into the pan, and stir to thicken sauce and coat veggies.

5. Add the chicken and heat together.

6. Serve hot on it’s own, over any type of noodles, or in a rice bowl.

7. Garnish with sesame seeds if desired.

Pulled Pork Flatbreads

Barbecue sauce
2 cups fully cooked Seasoned IQF Pulled Pork (code 5450), thawed
1 TBSP olive oil
1/2 cup sliced mushrooms
1/4 red onion, sliced
crushed chilis (to taste)

1. Saute mushrooms and onions in olive oil for 2-3 minutes, until onions are almost translucent.

2. Add Fully Cooked Seasoned Pulled Pork and chilies if desired. Toss to heat together. Remove from heat.

3. Cover flatbread with Barbecue sauce, your choice, the saucier the better.

4. Top with the heated pork, mushrooms and onions. Add mozzarella, sliced or shredded and pop in the oven at 400F until the cheese is melted and sizzling (approximately 10 mins).

Black Bean, Sweet Potato Rice Bowls

¾ cup uncooked rice
¼ tsp garlic powder
1½ cups water
3 TBSP olive oil
2 cups sweet potato, peeled, diced (approximately 1 large)
¾ – 1 cup red onion, finely diced
15 oz black beans, rinsed and drained
2 TBSP your favourite sweet chili sauce
2 cups fully cooked Seasoned IQF Pulled Pork (code 5450), thawed
OR fully cooked all white 1/2″ diced turkey (21305)
lime wedges, optional

1. Bring rice, garlic powder and water to a boil in a large pot. Reduce heat and simmer, covered, until the water is absorbed an rice is tender, approx. 15-20 mins. Removed from heat and let stand 5 minutes.

2. Meanwhile, heat 2 tablespoons of the olive oil in a large pan; sauté sweet potato 8 minutes. Add onion and cook, stirring until tender, 3-5 mins.

3. Add in kale, and cook until tender, 3-5 minutes. Stir in beans and either Pulled Pork or Diced Turkey, heat through.

4. Stir 2 sweet chili sauce into rice along with remaining olive oil. Combine with potato, onion, beans and meat and serve with lime wedges and additional chili sauce if desired.

Meatball and Cheese Tortellini Soup!

This recipe is from Cooked Perfect recipes

50 0.5 oz Cooked Perfect Meatballs (any variety!)
1 lb Cheese tortellini
1 ea Onion, diced
1 can (12 oz) Diced tomatoes
1/2 cup Green beans
1/2 cup Carrot, diced
1/2 cup Kale, chopped
8 cups Beef stock
1 tbsp Fresh garlic, minced
2 tbsp Butter
1 tbsp Italian seasoning
1 ea Bay leaf
Grated parmesan cheese to taste

  1. Melt butter in a large pot over medium-high heat.
  2. Sauté diced onion and garlic until tender, about 5 minutes.
  3. Pour the beef stock into the pot.
  4. Add tomatoes, green beans, carrot, kale, Italian seasoning and bay leaf. Bring the mixture to a boil.
  5. Reduce heat and stir in Cooked Perfect meatballs and tortellini.
  6. Simmer on medium for 5 minutes.
  7. Serve in bowls with Parmesan cheese.

BBQ Chicken Sandwiches & Beyond!

½” Cooked Diced Chicken (code 12454)
Your signature Barbecue sauce
Prepared Coleslaw (creamy)
Your choice fresh buns

1. Slack out required amount of Cooked Diced Chicken.
2. Add your favourite BBQ sauce and mix through.
3. Heat in oven to serving temperature of 165ºF.
4. Add 3-4 oz of BBQ Chicken mixture to buns, top with 1-2 oz prepared coleslaw and serve.
This is so easy, you can add it to LOTS of things, and EASILY.
– Try topping a Baked Potato, or Poutine for a southern variation!
Personal pizzas? Perfect! Use Naan to make a great size quick-and-easy BBQ pizza, with more sauce, mozzarella (or old cheddar), and green onions to top. Heat in the oven to melt the cheese and it’s ready to go, as is, or Calzone-ify it (fold it over) for a hand held ‘grab n go’ option!

Baked Italian Chicken Loaf

1 frozen bread dough ball, thawed
2 cups Cooked Diced Chicken (code 12454), thawed
2 eggs, separated
1 tbsp grated Parmesan cheese
1 tbsp oil
1 tsp fresh parsley, minced
½ tsp Italian seasoning
½ tsp garlic powder
¼ tsp pepper
8 oz sliced pepperoni
2 cups shredded mozzarella cheese
1 cup fresh mushrooms, sliced
¼ medium green pepper, diced
1 can (15 oz) pizza sauce

On a greased baking sheet, roll out dough into a 15 in x 10 in. rectangle.

In a bowl, combine the egg yolks, Parmesan, oil, parsley, Italian seasoning,
garlic powder and pepper. Brush over dough.

Sprinkle with Cooked Diced Chicken, pepperoni, mozzarella, mushrooms,
and green peppers.

Roll up (jelly roll style), starting with long side. Pinch seam to seal and
place seam side down on baking sheet. Brush with egg whites. Do not let rise.

Bake at 350°F (176°C) for 35 – 40 minutes or until golden brown.
Warm up the pizza sauce and serve with sliced loaf.
Makes 10 – 12 servings.

Chicken & Gnocchi Dumplings

4 cups            All White ¾” Cooked Diced Chicken (code 34000)
2 cups            Sodium-reduced Chicken Broth
2 tbsp            butter
1                      small onion, diced
2                      segments celery, chopped
1                      large carrot, peeled, chopped
1                      large parsnip, peeled, chopped
2                      cloves garlic, minced
2 tbsp            flour
½ tsp              thyme
1 pkg              prepared Gnocchi pasta
½ cup             frozen peas

1. Thaw Cooked Diced Chicken. Meanwhile, in large saucepan, melt butter over medium heat, cook onion and celery until softened, about 3 minutes.
2. Stir in carrot and parsnip, cook until carrot is slightly softened, about 3 minutes.
3. Stir in garlic, flour and thyme, cook, stirring constantly, for 2 minutes.
4. Gradually stir in broth; bring to a boil. Reduce heat to medium; summer approximately 8-10 minutes.
5. Stir in Gnocchi, peas and chicken and cook until gnocchi are tender, approximately 3 – 5 minutes.