Strawberry Chicken Spinach Salad

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

10

minutes

Serves
Portions icon

8

Portions

  • Ingredients

  • Preparation

  • 1250g pkg Maple Leaf® Natural Shredded Chicken
  • 1454g pkg Baby Spinach
  • 10-12Strawberry, cut in quarter
  • 1medium red onion, sliced
  • 1Cup Goat cheese
  • ½cup walnut
  • Dressing:
  • Cup Olive oil
  • 1Tbsp Balsamic vinegar
  • 1tsp Lemon juice
  • 1tsp Honey
  • ½tsp Salt
  • ½tsp pepper
  1. Keep the sliced onions in a bowl and cover with cold water to remove the harsh onion bite.
  2. In small mixing bowl or large liquid measuring cup, whisk together all the dressing ingredients until well combined.
  3. Place the spinach in a serving bowl. Add the strawberries. Drain and add the red onion. Add the Goat cheese and walnuts and the shredded chicken.
  4. Drizzle the dressing over the salad and toss lightly to combine to coat the ingredients.
Tips icon

*Seasonal Suggestion: Blueberries and apples are great seasonal ingredients to elevate your salad during the summer months. Take advantage of the fresh flavours by adding a handful of blueberries or apple slices to your salad.

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Sizzle and Serve Pork Quinoa Salad

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

25

minutes

Serves
Portions icon

4

Portions

  • Ingredients

  • Preparation

  • 1Maple Leaf® Canadian Maple & Apple Pork Tenderloin
  • 2Cup Quinoa, cooked
  • 1Cup Cherry Tomato, cut in half
  • 1Cup Cucumbers, diced
  • ¼Cup Mint, finely chopped
  • ¼Cup Parsley, finely chopped
  • ½Cup feta cheese, Crumbled
  • ½Cup Kalamata olives, pitted and sliced
  • ½Cup Red onion
  • 2Garlic cloves, grated
  • 2Tablespoon olive oil
  • ½teaspoon pepper
  • ½teaspoon sea salt
  1. Preheat oven at 425 F.
  2. Prepare Maple Leaf® Pork Tenderloin per package directions.
  3. Meanwhile combine the remaining ingredients of the salad in a bowl.
  4. Add the Olive oil and seasonings to the salad and toss to coat.
  5. Transfer the salad to a serving dish.
  6. Sprinkle with feta cheese and serve with sliced Pork tenderloin.

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Sausage and Potato Breakfast Enchiladas

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

40

minutes

Serves
Portions icon

6

Portions

  • Ingredients

  • Preparation

  • 1375 g pkg Maple Leaf® Natural Original Smoked Sausage, diced.
  • 88-inch flour tortilla
  • 1Medium red onion finely diced.
  • 1Russet potato, diced
  • 1Red pepper, diced
  • 10medium eggs
  • 1cup Half and half
  • ¼cup olive oil
  • 1teaspoon Salt
  • 1Tsp Salt
  • 1teaspoon pepper
  1. Preheat oven to 350 degrees.
  2. In large skillet, sauté sausage, diced potato and red onions until sausage is fully cooked and brown.
  3. Place 1/4 cup of sausage filling inside each tortilla and roll up.
  4. Spray 9*13 Inch baking dish with non- stick spray and place the tortilla in the baking dish seam side down.
  5. In a bowl, combine eggs, half and half, salt, pepper and pour over stuffed tortillas. Cover the baking dish with aluminum foil.
  6. Bake 20 minutes. Remove foil and spread the shredded cheese over the tortillas and continue to bake until eggs have full cooked and the cheese is melted.
  7. Serve with Tomato salsa.
Tips icon

Use Red Thai chili or jalapeno peppers to spice up the dish.

Serve with Tomato salsa.

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Roasted Ham and Spring Vegetables

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

30

minutes

Serves
Portions icon

5

Portions

  • Ingredients

  • Preparation

  • 1600 g pkg Maple Leaf® Original Natural Smoked Ham, diced
  • 500g Brussels sprout, halved
  • 3yellow Bell pepper, diced
  • 3Green Bell pepper, diced
  • 2Medium Red Onion, diced
  • 3Carrots, diced
  • 2Tbsp olive oil
  • 3Cloves garlic finely diced
  • 1Tbsp Italian Seasoning
  • 1Tsp Salt
  • ½tsp pepper
  1. Preheat oven at 350 F.
  2. Combine all ingredients on a baking sheet lined with parchment paper.
  3. Drizzle Olive oil and add garlic, Italian seasoning, Salt, and pepper and mix well.
  4. Bake for 25 minutes or until the vegetables are lightly charred and crisp on the outside and tender in the center.
Tips icon

Use Radish to give more vibrant colour to the roast.

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Mac and Cheese Top Dogs

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

25

minutes

Serves
Portions icon

4

Portions

  • Ingredients

  • Preparation

  1. Bring a large pot of salted water to a boil. Add the pasta and cook for 10 minutes. Reserve 1 cup cooking water, then drain.
  2. Melt the butter in a medium pan.
  3. Whisk in the flour under low heat and cook, whisking until the flour is lightly toasted.
  4. Whisk in the milk and reserved pasta water and cook until slightly thickened.
  5. Add the cheeses and whisk until creamy.
  6. Stir the pasta into the cheese sauce. Add salt and pepper to taste.
  7. Cook the Hotdogs as per cooking instructions on the package.
  8. Combine the sandwich by adding 2 tablespoons on Macaroni and cheese to the hotdog bun topped with ML top dogs.
Tips icon

Mac and cheese can be mixed with bacon.
Garnish with chopped chives or Parsley.

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Chicken Fatteh

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

15

minutes

Serves
Portions icon

4

Portions

  • Ingredients

  • Preparation

  • 1250g pkg Maple Leaf® Natural Shredded Chicken
  • ½Cup Canned Chickpeas
  • ½Cup Pine nuts, toasted
  • 2Teaspoon Olive Oil
  • 2Cloves garlic, minced
  • 1Pita bread, cut in Squares
  • Cup Yoghurt
  • 1Tablespoon Lemon juice
  • 2Cup Rice, prepared
  • Chopped Parsley, Garnish
  • Paprika Powder, Garnish
  1. Preheat oven at 350 F. Toast the Pita bread by placing the squares of bread on a baking sheet lined with parchment paper and toast for 7-8 min or until golden brown and crispy.
  2. Mix together the Yoghurt, garlic and lemon juice.
  3. Assemble by placing rice in the base of serving dish topped with yoghurt and garlic mixture.
  4. Scatter the Shredded chicken over the top of the mixture.
  5. Top with crispy pita bread, toasted pine nuts and chickpeas.
  6. Garnish with chopped parsley and paprika.
  7. Pour the olive oil on top of the finished dish and serve.

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Maple Leaf Pulled Pork

  • Ingredients

  • Nutrition facts

  • Pork
  • Water
  • Sugars (sugar, blackstrap molasses)
  • Tomato paste
  • Vinegar
  • Corn starch
  • Sea salt
  • Spices
  • Modified vinegar
  • Natural flavour
  • Yeast extract
  • Citrus extract

Please refer to the package for the most accurate  and up to date ingredient information.

Nutrition Facts
Valeur nutritive
Per about 1/3 package (140 g)
pour environ 1/3 de l'emballage (140 g)

Calories 290 % Daily Value*
% valeur quotidienne*
Fat / Lipides 13 g 17%
Saturated / saturés 4.5 g 23%
+ Trans / trans 0.1 g
Carbohydrate / Glucides 21 g
Fiber / Fibres 4 g 14%
Sugars / Sucres 18 g 18%
Protein / Protéines 23 g
Cholesterol / Cholestérol 75 mg
Sodium / Sodium 610 mg 27%

Potassium 450 mg 13%
Calcium 20 mg 2%
Iron / Fer 1.75 mg 10%
Vitamin A
Vitamin C

*5% or less is a litte, 15% or more is a lot
*5% ou moins c`est peu, 15% ou plus c`est beaucoup

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Ratings & Reviews

Cook with leftovers and help protect our planet

Reducing food waste puts less stress on our food system and less stress on your budget. Plus you can use your family’s creativity and come up with something new, like this delicious soup.

#realmapleleaf

Spanish Frittata

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

25

minutes

Serves
Portions icon

4

Portions

  • Ingredients

  • Preparation

  • 1375g package of Maple Leaf Original Bacon, ¾ inch diced
  • 10medium eggs
  • 2Russet potatoes, peeled, halved and sliced.
  • 3tbsp Olive oil
  • 1medium white onion, sliced.
  • ½tsp paprika
  • 2Scallions, chopped.
  • ½tsp Salt.
  1. Heat a large skillet over medium high heat.
  2. Cook bacon until just crisp, about 5 to 6 minutes.
  3. Using a slotted spoon remove onto a paper towel lined plate and keep warm. Dice them once cooled and keep aside.
  4. In a big bowl, whisk together the eggs, salt, and paprika and set aside.
  5. Heat the olive oil in the skillet over medium-high heat.
  6. Sauté Onion and potato for 10 minutes until the potatoes are tender.
  7. Turn the oven broiler on.
  8. Pour in the egg mixture, and gently press to even out the top. Reduce the heat to medium-low. Cook until the edges of the omelet begin to firm up, then put the pan under the broiler to finish cooking. Broil for about 5 minutes until the eggs are cooked through and the top of the omelet browns slightly.
  9. Remove from the broiler and finish with chopped scallions and bacon.
  10. Serve hot.
Tips icon

Add Pitted Black olives to the frittata.

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Turkey Hummus Pinwheel Sandwich

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

20

minutes

Serves
Portions icon

4

Portions

  • Ingredients

  • Preparation

  1. Spread ¼ cup hummus on each tortilla.
  2. Arrange 4 turkey slices each over the hummus and place 2 slices of Swiss cheese each on top of the turkey slices.
  3. Place the peppers over cheese and scatter spinach over peppers.
  4. Roll tightly and wrap securely in plastic. Keep refrigerated for 10 minutes.
  5. Remove from the refrigerator and slice each wrap into quarters and serve.
Tips icon

Serve with Ranch.

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