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Steak strips seared in sesame oil seasoned with garlic and red pepper, served over chopped romaine lettuce, topped with shredded carrots, bias-sliced scallions, shredded red cabbage, crisp sugar snap peas, and roasted cashews. Served with Asian sesame-ginger vinaigrette.
Recipe used in Stir-Fried Asian Chicken Quesadilla Yield: approx. 5-ounces
Tender beef meatballs tossed in an Asian-style black pepper-garlic sauce and served atop a bowl of steamed brown rice with roasted celery, onions ‘n poblano peppers. Beef Meatballs= 2.00 oz. m/ma Rice= 1.50 oz.
Savory wok-style chicken strips layered on a whole-grain flour tortilla, drizzled with a zesty orange-cranberry sauce, and topped with a crunchy Asian veggie salad.
Serving size and nutritionals based on 6th – 8th grade requirements. Roasted chicken chunks served atop a warm wilted baby spinach and wild red whole grain rice salad with roasted red bell peppers, toasted sunflower seeds, chickpeas and a lemon-rosemary garlic dressing. 2 1/4 oz. M/MA 2 oz.
Chorizo Sausage and black beans topped with creamy orange slaw, fresh cilantro and queso fresco alongside orange wedges, cilantro and red chili sauce.
Grilled hamburger topped with a beer brat along with grilled onions, fresh tomatoes, crisp lettuce and secret sauce. Chefs Tips: A CheddarWurst® or SpicyWurst® can be substituted in place of the bratwurst.
Tender oven roasted beef meatballs tossed in a zesty tomato-based BBQ sauce and served on a whole grain sub roll with a fresh corn ‘n cabbage slaw. Meatballs= 2.00 oz m/ma (6 pieces) Sub Roll= 2.00 oz equivalent grains
Flaky pastry crust with chèvre (goat cheese) topped with sliced smoked turkey sausage with caramelized onions, sautéed pears and fresh parsley and thyme. Chefs Tips: Apples can replace the pears in the recipe.
We are excited to share a deliciously unique recipe from the Chefs of Oregon State University: juicy ground chicken burgers, made with Tyson® Ground Chicken, topped with a signature blue cheese buffalo sauce and cool, crisp coleslaw for the perfect balance of savory, spicy, tangy and fresh.
Brighten your customers’ morning with this on-the-go breakfast featuring crisp crumbled applewood-smoked bacon, fresh scrambled eggs, warm Monterey Jack cheese sauce, melted cheddar cheese, hash browns, and green onions wrapped in a warm flour tortilla.
Sweet ‘n sour BBQ glaze with a touch of mustard and black pepper. Each piece provides 2 M/MA
Golden brown, sweet corn cakes studded with Andouille sausage and fresh chives, then drizzled with a sweet corn aioli.
Savory breakfast chicken sausage patty on a whole grain biscuit with melted Cheddar cheese – served with a spicy maple-black pepper dipping sauce. Sausage= 1.00 oz m/ma Cheese= 0.50 oz m/ma Total= 1.50 oz m/ma Biscuit= 2.00 oz equivalent grains
Italian sausage and roasted pepper on a Parmesan-laced mac & cheese
Bias-cut CheddarWurst® on a bed of creamy cheddar cheese polenta with spiced apples and green onions.
Old Bay-style seasoning including celery seed, garlic and paprika.
Breast= 3.5 oz m/ma Thigh= 2.75 oz m/ma Drum= 1.75 oz m/ma
Classic chicken Tetrazzini performs with bold bravado with hot-and-spicy breaded chicken tenderloins, Asiago cream sauce, and savory wild-mushroom pesto.
A Tyson Premium Onion Flavored Charbroiled Beef Burger layered on a toasted roll with spicy chile ketchup, and a crisp and cool Asian slaw.
Rustic Mexican pot roast simmered in beef juices and smoky chipotle-adobo sauce, served ready to build with fried tortilla shells, shredded lettuce, avocado slices, and crumbled queso fresco.
Just the right finish to a full meal, this mini dessert features a scoop of vanilla ice cream topped with a warm, flaky baked apple Crispitos®, golden caramel sauce, dark chocolate sauce, and toasted walnuts.
3.25 oz. M/MA 2 oz. Grain Equivalent .125 oz. cup Fruit
Sliced smoked sausage topped with curry powder and hot sauce and served with a side of Bavarian pretzels. Chefs Tips: This also can be served in a bun, where links are uncut, topped with seasoned tomato puree and dusted with curry powder.
A breakfast sandwich that towers over most others—toasted English muffins can barely contain the double servings of Black Forest Ham and melted cheddar cheese slices piled to perfection on top of a fluffy egg omelet.
Cool Mexican-inspired ranch dipping sauce with avocado, fresh cilantro and citrus juices.
Serving size and nutritionals based on Kindergarten – 5th grade requirements. Oven roasted meatballs tossed in a zesty buffalo-BBQ sauce and layered on a warm whole grain tortilla with honey BBQ red beans ‘n brown rice, shredded Cheddar cheese, diced red onion and fresh cilantro. 1 1/4 oz.
A premium, tender and juicy chicken leg quarter slow simmered in olive oil, with garlic and thyme then flash roasted in a high heat oven to create a delicately crisp skin—accompanied by a cool and crisp side of Southern-style cole-slaw dressed with a sweet, Georgia peach vinaigrette and a drizzle
Serving size and nutritionals based on 9th – 12th grade requirements.
Chili-lime seasoned chicken strips served on a fresh green salad with romaine lettuce, fresh cilantro, tender black beans, roasted fajita peppers and onions, jicama, and shredded cheddar cheese – served with a side of chipotle-ranch dressing. Chicken = 2.00 oz.
Spice up your pizza offerings with this delicious balance of roasted and fresh flavors. A hand-tossed pizza crust is layered with house-seasoned chorizo pizza topping, zesty roasted tomato sauce, a blend of roasted Anaheim and poblano peppers, and lots of shredded Jack cheese and queso fresco.
Southwest inspired seasoned chicken with tomatoes, chile peppers, garlic and lime.
This spicy pepperoni pizza takes on a new shape with a 12" x 5" pizza crust, topped with a simple red sauce, mozzarella and Parmesan cheeses, and thick, hearty slices of jalapeño pepperoni.
This mini home-style entrée is sure to be a big hit with two indulgent, crispy fried chicken tenderloin fritters accompanied by pepper cream gravy and crunchy deep-fried green beans.
A crunchy and spicy starter featuring crispy breaded chicken strips served with freshly made jalapeño buttermilk ranch sauce for dipping. Garnish with crunchy Mexican garden vegetables and a fresh lime.
025560-0928 - Tyson® NAE All Natural*, Low Sodium Pulled Chicken Reverse Blend, 65/35
Crisp lettuce wrapped around grilled smoked turkey sausage mixed with chilled sweet corn and shaved red onion salad and cheddar cheese. Chefs Tips: The corn salad acts as an insulator from the lettuce. Keep it well chilled before serving.
Juicy charbroiled beef patty stacked on a whole grain bun with balsamic marinated tomatoes and melted provolone cheese.
Big flavor comes in this little trio of Mediterranean seasoned wings char-grilled to perfection. Serve with a fresh sprig of rosemary and a drizzle of indulgent lemon Alfredo sauce and garnish with shaved Parmesan cheese and a grilled lemon wedge.
Make the popularity of your wings soar with the added Asian flair of fried tequila lime chicken wings sprinkled with Chinese five-spice seasoning and tossed in teriyaki-infused BBQ sauce. Serve with chopsticks and colorful stir-fried vegetables.
Tyson® Teriyaki Mega Minis™ Glazed Beef Bites in a warm flour tortilla with seasoned rice, sauteed bell peppers and onions and a cool 'n crisp ginger marinated cucumber pico.
This shareable appetizer of spicy garlic-seasoned chicken breast strip satays and crisp ginger-seasoned stir-fried vegetables comes with large crispy-fresh leaves of Boston lettuce for at-the-table assembly. Serve with Thai peanut sauce and Asian chile soy sauce for dipping.
Grilled and carved Knockwurst, Bratwurst, SpicyWurst® and CheddarWurst® served with honey whole grain mustard, pickles and toasted pretzel bread.
Entice customers with this flavorful and juicy whole Cornish game hen roasted moist and tender stuffed with fresh lemon wedges, fresh garlic cloves, and fresh thyme sprigs. Serve plated with the rich pan juices over herbed couscous.
This bistro-inspired small plate features a juicy 2-ounce skewer of marinated flat iron steak and golden crispy shoestring fries seasoned with garlic pepper. Serve with homemade steakhouse ketchup for dipping and garnish with crumbled gorgonzola.
This Cal-Italia pizza bakes big flavor into something small when you layer spinach-artichoke dip, grilled chicken breast strips, seared peppers and onions, pepperoncini peppers, and fontina cheese on flatbread crust and bake until golden and bubbly.
Entice customers with this luxurious and sophisticated recipe featuring crispy-tender-and-juicy fried chicken seasoned with a blend of coarse-ground garlic and herb seasoning and topped with rustic Parmesan cheese shavings.
Bias-cut Black Oak™ Smoked Sausage in white cheddar cheese sauce with noodles, chive-buttered cracker crumbs and bacon.
Thin-sliced Virginia brand ham, fluffy scrambled eggs and melted Cheddar cheese on buttery-crisp panini grill-pressed multigrain bread.
An Asian-inspired dish for those who love foreign fare—tender black tea smoked chicken breast filets resting in a bowl of ginger miso broth and pan seared bok choy, garnished with toasted sesame seeds and Asian vinaigrette dressed micro greens.
Roasted American-Style bratwurst on root vegetable hash topped with fresh scallions.