High-Protein Chicken, Kale and Lemon Tahini Salad in a Jar
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COVID-19 is Not Considered a Food-Borne Pathogen
Per the Centers for Disease Control and Prevention (CDC), COVID-19 is most commonly spread between those who are in close contact with each other, and through respiratory droplets produced when an infected person coughs or sneezes. It may also be possible for a person to contract COVID-19 by touching a surface or object that has the virus on it and then touching his or her own mouth, nose or possibly eyes, but this is not thought to be the main way the virus spreads. We have strict biosecurity protocols throughout our farms and entire supply chain, including proven sanitation methods which minimize the risk of contaminated surfaces.
Perdue Farms Takes Food Safety Protocols Seriously
We have the highest standards of biosecurity and food safety, and fully sanitize our facilities every 24 hours. We are closely monitoring affected areas and reiterating our biosecurity policy to help minimize the potential to transport possibly contaminated surfaces. The staff at the onsite Wellness Centers at 19 of our facilities are trained on how to protect our associates from, and identify and respond to, symptoms of COVID-19. These professionals follow standard operating procedures as defined by the CDC for infectious diseases. The Wellness Centers are available to all associates and their families. We are taking every precaution to protect our associates, communities, customers and business partners, and ensure the continuity of our business.
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In The Refrigerated Meat Case
PREP TIME: 0min COOK TIME: 1hr
|Serving Per Recipe: 12|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 7g||11%|
|Saturated Fat 4g||35%|
|Total Carbs 15g||5%|
|Dietary Fiber 1g||%|
|Vitamin A 6%|
|Vitamin C 0%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
1/3 cupsBuffalo sauce or Louisiana-style hot sauce
3 tbsp.butter, divided
3 tbsp.all-purpose flour
1 cupshredded sharp cheddar cheese
1/2 cupcubed pepper jack cheese
3 cupsmacaroni, cooked and drained
1/2 cupfresh breadcrumbs
1 green onion, finely chopped
Preheat the oven to 350°F. Grease a 12-cup muffin tin with nonstick cooking spray. Dice chicken strips.
Toss chicken with hot sauce; set aside.
Melt 2 tbsp. butter in a medium saucepan set over medium heat. Add flour and stir for 3 minutes or until browned. Whisk in the milk, a splash at a time, until very smooth.
Cook, stirring constantly for 5 minutes or until thick enough coat the back of a spoon. Remove from heat. Whisk in the shredded cheese, a bit at a time, until melted.
Toss the sauce with the cooked macaroni, Buffalo chicken and cubed pepper jack cheese. Divide evenly between the muffin cups.
Melt the remaining butter and toss with the fresh breadcrumbs and green onion. Sprinkle over each muffin cup. Bake for 30 minutes or until golden.
TIP: Use whole grain macaroni to add fiber to this recipe. Bake in an 8-inch baking dish to serve 4 people as an entree.
Bite-Sized Buffalo Chicken Mac N' CheeseAdd Your Comment