Meatball-Stuffed Mushrooms!
A great new appetizer from Cooked Perfect.com

18  ½ oz Cooked Perfect Chicken Italian Meatballs (code 2840), sliced in half
1 cup Vanee Roasted Turkey Gravy (code 50520)
36 Large white button mushrooms
1 cup Parmesan cheese, grated
fresh thyme as desired garnish

Directions:
1. Preheat oven to 350°F. Blanch the mushrooms in boiling water for 3 minutes,
drain,then set aside.
2. Simmer the meatballs and brown the gravy in a pan for 5 mins.
3. Remove stems from mushrooms and place on a cookie sheet.
4. Place ½ meatball in each mushroom cap, sprinkle with grated cheese and bake
for 8 mins. Let stand for 5 mins before serving. Garnish with fresh thyme if desired.

VARIATION: Use our Cooked Perfect ½ oz All Beef Italian Meatballs (code 6110), and Vanee Roasted Beef Gravy (code 20500)!

A Classic ‘Irish’ Stew has 4 key ingredients: Meat, Potatoes, Carrots and Onions. Why not switch it up and use our Cooked Perfect Meatballs in your St. Patrick’s Day menu this year?!

Cooking Time: 25 minutes Makes: About 6 servings

16  1 oz. Cooked Perfect Beef Meatballs (code 6120) cut in half
or any of our Cooked Perfect Meatball varieties!
1 lb. Potatoes, diced
1/2 cup Onion, diced
1/2 cup Mushrooms, sliced
1/2 cup Carrots, sliced
1/2 cup Celery, sliced
24 oz. Vanee Roasted Beef Gravy (code 20500)
2 tbsp Dijon mustard
1/8 cup Worcestershire Sauce
1/2 tbsp Salt
1/2 tbsp Pepper
1/8 tbsp Powdered clove

Directions:
1. Boil the vegetables until soft and drain.
2. Combine all other ingredients with the vegetables in a 4-quart saucepan and simmer for 25 minutes.
3. Let stand for 3-5 minutes before serving. Serve and enjoy.

Recipe can be made with any variety of Cooked Perfect Meatballs – want more recipes: Check out: http://www.cookedperfect.com/recipes

1. Thaw 2 cups Rosemount ½” Cooked Diced Chicken (code 12454).
2. Combine in a large bowl:
Cooked Diced Chicken
1 tsp Cayenne pepper
3 tsp Ground Cumin
3 cups Monterey Jack Cheese, cubed
4 cups salsa (less chunky is best)
32 oz mixed beans

3. Toss to coat and add to crock pot. Cook until cheese is melted, stirring occasionally.

4. Garnish with green onions. Serve with sour cream and nachos.

VARIATION!!
For a super quick Chili Nacho Dip alternative:
Mix: 1 pkg cream cheese (softened)
2 cups Vanee Chili with Beans (code 20301)
Top with shredded cheddar and bake at 350° for 30 mins.
Top with green onions, lettuce and salsa.

Just Having a little Fun…
Our Cooked Perfect Chicken Meatballs – code 2840 are an easy and delicious addition to your pita, for a delicious lunch!

Have a Little Fun! For Hallowe’en or beyond……!?!
Just thaw our Fully Cooked Flame Broiled Chicken Meatballs – code 2840 and heat with a couple extra ingredients for a treat that is out of this world for your little diners!

1. Thaw 2 cups ½” All White Cooked Diced Chicken (code 12000).
2. Cook to al dente 1 16 oz pkg farfalle pasta.
   Drain well and set aside.
3. Steam 1 cup broccoli florets until tender-crisp. Drain, set aside.
4. Combine in a large bowl:
   Cooked Diced Chicken
   2 cups fully cooked ham, diced
   2 cups swiss cheese, cubed
   1 cup broccoli florets
5. In a blender, mix together:
   ¼ cup honey
   1½ cups mayonnaise
   2 tbsp Dijon mustard
   1 tbsp white vinegar
   2 tbsp onion, finely chopped
   ½ cup olive oil
   ½ tsp garlic salt
6. Stir in 2 tbsp chopped parsley, and add dressing to salad,
   reserving ½ cup dressing. Chill for 1 hour.
7. Just before serving, add remaining dressing, mix together and garnish with ¼ cup Parmesan cheese.

1. Thaw 6 cups ½” All White Cooked Diced Chicken (code 12000).
2. In a large bowl, whisk together:
   8 oz cream cheese, softened
   1 cup mayonnaise
   2 tsp curry powder
   1 tsp salt
3. Stir into mixture:
   chicken,
   1 (8 oz) can crushed pineapple
   2/3 cup sweetened dried cranberries
   just until blended.
4. Spoon mixture into a plastic wrap-lined 8″ round cake pan; cover and chill at least 8 hours or up to 24 hours.
5. Invert chicken salad onto a cake stand and remove plastic wrap.
6. Gently press 1 cup chopped, roasted salted almonds onto the sides of chicken salad.

Garnish with fresh herbs, berries and sliced peaches.

Instructions:

1. Thaw 2½ cups
   ½” Cooked Diced Chicken (code 12454) OR Cooked Shredded Chicken (code 15101).
2. Soften 8 oz cream cheese in a deep-dish pie plate.
3. Mix chicken,
   1 cup ranch dressing,
   1 cup Frank’s Red Hot sauce and
   1½ cups shredded cheddar cheese in a bowl until blended.
4. Pour into pie plate, combine with cream cheese.
5. Top with: ½ cup shredded cheddar cheese.
6. Bake at 350°F for approx. 20 mins. or until bubbly.
7. Garnish with sliced green onions, serve with nachos or celery.

1. Thaw and warm 3-4 cups ½” Cooked Diced Chicken (code 12454). Sprinkle ½ tsp curry powder over top of chicken and set aside.
2. Cook 1 cup mixed wild & brown rice with 2 1/3 cups chicken broth and ¼ tsp black pepper for approx. 25 minutes until cooked through. Sprinkle ½ tsp curry powder over rice.
3. Combine chicken and rice in a large bowl and add:
   4 green onions, chopped
   1 red sweet pepper, thinly sliced
   ½ cup mayonnaise
4. Stir gently. Chill at least 2 hours.
5. Serve on lettuce or spinach leaves, garnish with green onions and/or black olives.

1. 

   Thaw 16 oz ½” All White Cooked Diced Chicken(code 12000) and marinate with 1 cup balsamic vinaigrette for 2-3 hours. Reserve chicken and discard marinade.

2. Whisk together ½ cup balsamic vinaigrette
   and 1 tsp Dijon mustard. Set aside.

3. Grill ½ cup yellow pepper slices, chop.

4. Cook 20 oz pkg cheese tortellini, drain.
   Transfer to bowl and drizzle with ½ tbsp olive oil.
   Let cool 10 minutes.

5. Toss chicken, balsamic mixture, peppers and tortellini together with:
   2 cups firmly packed fresh spinach,
   ½ cup fresh basil, chopped
   salt and pepper to taste
   1½ cups cherry tomatoes, halved

Serve! (6-8 servings)