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)

13 oz broad egg noodles, cooked
6 garlic cloves, chopped
6 onions, chopped
10 cups mushrooms, chopped
½ cup butter
4 cups chicken broth
1 5.5 oz can tomato paste
¾ cup Dijon mustard
3 tsp Worcestershire sauce
3 tsp sugar – optional
salt and pepper to taste
1½ cups peas and carrots, pre-steamed to ‘tender-crisp’
4 lb Cooked Perfect ½ oz Turkey Meatballs – code 6136
1½ cups sour cream
3 tbsp flour

1. Preheat oven to 350°F (175°C). Prepare one large hotel pan with Pansaver
2. In a separate pan: Sauté garlic, onions, mushrooms in ½ cup butter.
3. Add broth, tomato paste, mustard, Worcestershire sauce, sugar, salt and pepper. Simmer for 5 mins.
4. Toss in pre-steamed, tender crisp peas and carrots.
5. Add heated Turkey meatballs and sour cream. Stir and simmer 3-5 mins.
6. Mix flour with a little bit of water to thicken sauce.
7. Place cooked egg noodles in bottom of hotel pan. Pour Stroganoff mixture overtop and bake for about 15 mins., or until bubbly and hot.

serves 24.

Variation: You can easily use our Beef Meatballs in this dish, and swap out different vegetables, too!

** ADD TO YOUR NACHOS FOR AN INSTANT SOUTHERN SPIN AND EASY MENU ITEM!**

Ingredients:
1 can, Vanee Deluxe Pulled Pork (20418), separate broth
1 cup favourite barbecue sauce
1/2 cup brown sugar
2 tsp white vinegar

Directions:
1. Open can of Pulled Pork, separate broth into a sauce pan, and pork into hotel pan. Use a fork to separate the strands of meat in the pan. Heat pork, uncovered in preheated conventional oven at 400°F until heated through, and the tips are golden and slightly crispy – approximately 15 minutes.

2. At the meantime, bring the broth to a gentle boil and add remainder of ingredients. Blend well and reduce to two thirds.

3. Combine with pork and serve!

On sandwiches with creamy coleslaw, on pizza or flatbreads, in quesadillas, or with nachos…