Crunchy Chicken Lunchbox Fajita Wraps

Preparation

5

Minutes

Total Time

30

Minutes

Serves

6

wraps

Ingredients
Preparation

1pkg Maple Leaf Prime^® Raised without Antibiotics Frozen Chicken Strips
1tbsp vegetable oil
2small peppers, sliced
½ medium onion, sliced
1 ½tsp taco seasoning
2cups head lettuce, shredded
¼cup salsa
¼cup sour cream
¾cup tex mex cheese blend, shredded
68” tortillas

Prepare chicken strips per package directions. Allow to cool fully and roughly chop. Set aside.
Heat oil in a large nonstick skillet over high heat. Add pepper and onions. Allow vegetables to sear and blacken while stirring occasionally, about 1 minute. Reduce heat to medium and add seasoning. Continue to cook for about 2 to 3 minutes until vegetables are softened. Allow vegetables to cool completely.
Combine salsa and sour cream in a small bowl.
Assemble wraps by laying tortillas flat on a clean surface. In a large bowl toss lettuce with salsa mixture. Divide lettuce between tortillas followed by chicken, vegetables and cheese. Roll tortillas up tightly.
Place in an airtight container in the refrigerator until ready to eat.

MAKE AHEAD! Make all components the night before and assemble in the morning for lunches. Consume within 1 day.

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Crock Pot Hungarian Style Chicken Paprikash

Preparation

15

Minutes

Total Time

3h 45

Minutes

Serves

4

servings

Ingredients
Preparation

8Maple Leaf Prime^® Boneless Skinless Chicken Thighs
1can diced tomatoes with their juices (798ml)
1large onion, sliced
2medium red peppers, sliced
1 tbsp garlic, minced
1tbsp paprika
2small dry bay leaves
1tbsp vegetable oil
salt
pepper

Heat vegetable oil in a nonstick skillet over medium-high heat. Brown chicken thighs for about 2 to 3 minutes per side until golden brown. Remove onto a plate and keep warm.
Add peppers and onions to skillet. Brown vegetable until they start to caramelize and soften, about 3 to 4 minutes. Add paprika, garlic and bay leaves and cook for about 1 to 2 minutes longer stirring frequently.
Pour tomatoes and their juice into the pan to deglaze and stir to release any golden-brown bits from the skillet.
Set your slow cooker to low or to 325°F and place chicken in to base of crock pot. Spoon the vegetable mixture over top of chicken and place lid over top. Set timer for 3.5 hours. Serve immediately.

Serve with buttered egg noodles. For a creamy paprikash: Place the noodles and chicken paprikash in a large bowl. Stir in 1 cup full fat sour cream and combine well.

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Buffalo Chicken, Bacon Bubble-Up

Preparation

5

Minutes

Total Time

40

Minutes

Serves

6

servings

Ingredients
Preparation

1pkg Maple Leaf^® Natural Shredded Chicken
1pkg Maple Leaf^® Original Natural Bacon, diced
1pkg cream cheese, softened
1pkg refrigerated flaky rolls
¼ cup hot sauce
¼cup ranch dressing
2cups marble cheese, shredded
green onion, sliced – to garnish

Preheat oven to 375°F. Spray a 9×13 inch baking dish lightly with oil.
In a large nonstick skillet cook bacon over medium high heat until just starting to crisp. Remove bacon from pan with a slotted spoon onto a paper towel lined plate. Set aside.
Gently separate flaky roll dough and slice each round into quarters. Place dough evenly onto the base of baking dish.
In a large bowl combine chicken, cream cheese, hot sauce and ranch dressing and mix thoroughly. Spoon mixture evenly over dough being sure to cover the whole surface.
Bake on middle rack of oven for 30 minutes. Remove from oven and sprinkle cheese over top followed by bacon. Bake for an additional 5 to 10 minutes until cheese has melted and the top is golden.
Garnish with green onions and serve immediately.

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Super Family Picnic Sub

Preparation

5

Minutes

Total Time

20

Minutes

Serves

6

Portions

Ingredients
Preparation

1175 g package Maple Leaf^® Natural Selections^® Hickory Smoked Turkey Breast
1175 g package Maple Leaf^® Natural Selections^® Hickory Smoked Chicken Breast
1175 g package Maple Leaf^® Natural Selections^® Baked Ham
1390g fresh ciabatta or French baguette, sliced in half lengthwise
2cups shredded head lettuce
2medium tomatoes, sliced
5slices marble cheese
5slices old white cheddar cheese
⅓cup red onion, thinly sliced
¾cup mayonnaise
1 ½tbsp sundried tomatoes, drained and chopped
Sub sauce, prepared

Arrange sub by spreading mayo mixture along the base of the bread.
Arrange sliced of cheese alternating and slightly over lapping followed turkey, ham and chicken.
Top with tomatoes, onions, lettuce and generously drizzle prepared sub sauce over top.
Place remaining baguette over top.
On a clean surface lay a long piece of saran wrap down. Carefully place sub on top. Tightly roll sandwich in plastic wrap.
You may have to use several pieces to ensure it is tightly rolled. You can refrigerate sandwich for up to an hour or place in your cooler for travel.
When ready to serve, place 6 to 8 skewers into sandwich to serve as a slicing or portion guide.

Try adding Maple Leaf Ready Crisp Bacon and make it a club on the go!!

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Best Ever Chicken Bacon Ranch Pasta Salad

Preparation

5

Minutes

Total Time

30

Minutes

Serves

8 to 10

servings

Best Ever Chicken Bacon Ranch Pasta Salad

Ingredients
Preparation

2Maple Leaf Prime^® RWA Boneless skinless chicken breasts
1package, Maple Leaf^® Natural Bacon, diced
2tbsp Italian seasoning
2tbsp Old Bay Seasoning + extra if desired
500gRotini, cooked, drained and cooled
1pint cherry tomatoes, halved
½green onion sliced
1cup ranch dressing, prepared
1cup mayonaise
1tbsp lemon juice
¾cup mayonnaise
1clove garlic. minced
¾cup shredded cheddar cheese – optional

In a large bowl toss chicken with 1 tbsp oil and seasoning to coat well.
Heat remaining oil in a large skillet over medium high heat.
Cook chicken turning frequently until golden brown about 8 to 10 minutes or until and internal temperature of 165 degrees is reached. Remove and allow to cool completely.
Chop chicken into bite sized chunks. In the same skillet add bacon and cook until crisp. Remove onto a paper towel lined plate. Set aside.
In a large bowl combine pasta, chicken, half the bacon, tomatoes, green onions, dressing, mayonnaise, lemon juice and cheese if using. Stir well to coat.
Add more mayonnaise if you like a creamier salad. Season with salt and pepper and garnish with remaining bacon.

This is a great make-ahead recipe. Keep in an airtight container for 3 to 4 days. Portion it out for easy lunches!

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Whole wheat and grain Bacon, 3 cheese grilled cheese

Preparation

5

Minutes

Total Time

15

Minutes

Serves

4

sandwiches

Whole wheat and grain Bacon, 3 cheese grilled cheese

Ingredients
Preparation

1375g pkg Maple Leaf^® Less Salt Natural Bacon, cooked and set aside
1tbsp butter, softened
Olive oil or vegetable oil cooking spray
8slices good quality whole wheat and grain bread
4slices marble cheese
4slices mild provolone cheese
4slices Havarti cheese
Your favourite ketchup or BBQ sauce

On a clean surface lay slices of bread flat. Arrange marble cheese onto base of bread.
Place two slices of bacon over each followed by provolone, and Havarti. Top with remaining slices of bread.
Lightly spray the tops of the sandwiches with cooking oil.
Heat butter in a large skillet over medium high heat.
Working in batches, cook sandwiches 3 to 4 minutes per side or until bread is golden brown and cheese is melted.
To get an even melt, reduce heat slightly and cover skillet with a second skillet for a minute or two.
Remove sandwiches onto a cutting board and slice in half.

Save time! Try use Maple Leaf Ready Crisp Bacon. Serve with a side salad or kettle chips.

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Grilled Top Dogs with Mexican Street Corn Relish

Preparation

5

Minutes

Total Time

20

Minutes

Serves

4 to 6

servings

Grilled Top Dogs with Mexican Street Corn Relish

Ingredients
Preparation

1375g pkg Maple Leaf^® Top Dogs^™ BBQ format
6hot dog buns, split top
4ears of fresh corn
⅓cup crumbled fresh cotija or queso fresco cheese
½tsp chili powder
2tbsp butter, melted
Juice of half a lime
1tbsp fresh cilantro, minced
½tsp jalapeno, deseeded and minced – optional

Preheat grill to medium high heat.
Grill corn turning frequently for about 8 to 10 mins or until corn is browning and blistering. Remove from grill and allow to cool slightly.
Carefully using a sharp knife cut the kernals from the cobb. Place into a large bowl.
Add chili powder, cheese, butter, lime juice, cilantro and jalapeno if using. Toss well to combine and keep warm.
Grill hot dogs per package directions.
Place hot dogs into buns and top with corn mixture. Serve immediately.

Serve with tortilla chips and fresh salsa.

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Grilled Chicken Fillet and Zucchini Summer Salad

Preparation

5

Minutes

Total Time

20

Minutes

Serves

4

servings

Grilled Chicken Fillet and Zucchini Summer Salad

Ingredients
Preparation

1pkg Maple Leaf Prime^® Raised without Antibiotics Chicken Fillets
3small green zucchini, 1 inch bias slice
3small yellow zucchini, 1 inch bias slice
1lbs asparagus, trimmed
1lemon, juiced and divided
¼cup roasted garlic and parmesan bread dipper oil
1tbsp (15ml) vegetable oil
1tbsp Italian seasoning
½tbsp thyme, chopped
Parmesan

Preheat grill to medium high heat.
In a large bowl combine chicken, oil, seasoning and half the lemon juice. Toss well to combine.
Grill chicken 3 to 4 minutes per side turning frequently until a temperature of 165 degrees is reached. Remove from grill and set aside.
Grill zucchini and asparagus until tender / crisp and allow to cool.
Place vegetables and chicken in a large bowl. Pour parmesan oil over top with thyme and remaining lemon juice and toss well to coat. Arrange onto a large platter.
Garnish with parmesan cheese. Serve with grilled Garlic bread.

Chill this dish before serving for a cool summer evening dinner.