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

Ingredients:
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

Directions:
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.

Ingredients:
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)
mozzarella
flatbread

Directions:
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).

Ingredients:
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

Directions:
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.

This recipe is from Cooked Perfect recipes

Ingredients:
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

INSTRUCTIONS 

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.

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

Directions:
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.
OR….
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!

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

Instructions:
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.

Ingredients:
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

Instructions:
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.

Ingredients
4 cups code Rosemount Cooked Chicken – use PULLED,
SHREDDED or DICED
1 tbsp olive oil
1 clove garlic, minced
1 cup carrots, sliced
¼ onion, diced
3 stalks celery, diced
½ cup green beans
½ cup red peppers
1 tsp sage
1 tsp oregano
½ tbsp parsley
1 tsp salt
½ tsp pepper
4 cups vegetable broth
28 oz diced tomatoes
2 cups water
1 cup dry rotini
15.5 oz red beans, drained

Directions:
1. In a large pot, heat olive oil and garlic over medium heat for 1-2 mins. Add in onion, celery, green beans, peppers, sage, oregano, parsley, salt & pepper and heat until onions are translucent and aromatic, about 5 mins.
2. Add vegetable broth, diced tomatoes, water, and rotini. Gradually bring
to a boil and simmer until pasta is cooked through, about 10 mins.
3. Turn heat to low. Add red beans and shredded chicken and let simmer another 5 mins. Serve warm and enjoy!

Ingredients
2-3 cups Rosemount 3/4″ All White Cooked Diced Chicken – code 34000
2 tbsp butter
small onion, sliced
1 cup cauliflower florets, cooked tender-crisp
1/2 cup sweet red pepper, chopped
1/2 tsp chili flakes
1 tsp ground coriander
1 tsp cumin
2 tsp paprika
3 tsp garam masala
3 cloves garlic, finely chopped
1-2 tsp ground ginger (to taste)
1 tbsp puréed tomatoes
3/4 cup plain yogurt
2 tbsp lime juice
rice / naan

Directions:
1. Sauté onion in butter in a large frying pan, close the lid and cook on very low heat for approx. 15 mins.
2. Add chilli flakes, spices garlic and ginger and stir together before adding the Cooked Diced Chicken, cauliflower, tomatoes and yogurt. Add hot water if the mixture seems thicker than you’d like. Heat all together for about 10 minutes.
3. Add lime juice and coriander just before serving with steamed rice or pan-fried Naans.

Father’s Day and beyond – this cool summer salad is a classic favourite to wrap up for a hearty lunch!

Ingredients:
1/2 cup chopped walnuts
3 cups Rosemount 3/4″ Cooked Diced Chicken – code 34454
1 cup seedless red grapes, halved
1 large apple, diced
1/2 cup dried cranberries
1/4 red onion, finely sliced
1 cup diced celery
1 cob corn, Barbecued / charred, and cut off cob
1/2 cup mayonnaise
1/4 cup dijon mustard
1/4 cup liquid honey
Salt and pepper to taste
Wraps

Directions:
1. Toast walnuts under the broiler until you can smell the rich flavour of the walnuts, just 7-10 mins.
2. Barbecue corn to allow some charring. Slice off the cob and add to the rest of the chicken, fruit and vegetables.
3. Whisk together mayo, mustard and honey, and combine the sauce with the salad mixture. Add salt and pepper to taste and chill for 2-3 hours.
4. Wrap up and serve!