Brand Type: Maple Leaf

Shredded Chicken Latke

Preparation
Bowl icon

15

Minutes

Total Time
Clock icon

10

minutes

Serves
Portions icon

12

Portions

Shredded Chicken Latke

  • Ingredients

  • Preparation

  • 1(250g) pkg Maple Leaf® Natural Shredded Chicken
  • 2cups potatoes, peeled and Julienne
  • 2cups carrots, peeled and Julienne
  • 2cups zucchini, peeled and Julienne
  • 1medium red onion, sliced
  • 2eggs
  • ½cup all-purpose flour
  • 1cup canola oil
  • Salt and pepper
  1. Combine Maple Leaf® Natural Shredded Chicken, potatoes, carrots, zucchini, onion, egg, flour, salt and pepper in a large mixing bowl and mix thoroughly.
  2. Heat oil in a skillet. Take 1/3 cup of the mixture and flatten it on the hand to form a latke and repeat the procedure until all of the mixture is used.
  3. Add 4 latke’s to the skillet and cook for 3-4 minutes per side until golden brown.
  4. Remove from skillet and transfer to a paper-lined plate to drain any excess oil.
  5. Serve warm.
Tips icon

Serve with sour cream as your dip!

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Maple Leaf Rotisserie Chicken with Butternut Squash Soup

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

45

minutes

Serves
Portions icon

4

Portions

Maple Leaf Rotisserie Chicken with Butternut Squash Soup

  • Ingredients

  • Preparation

  • 2packages of Maple Leaf® Rotisserie Chicken Legs
  • 3cups butternut squash, peeled and diced into ¼ inch pieces
  • ½cup Yukon Gold potatoes, peeled and diced into ¼ inch pieces
  • ½cup celery, diced
  • ½cup white onion, diced
  • ½cup heavy cream
  • 4cups chicken stock
  • 2tbsp butter
  • Green onion, for garnish
  1. Preheat the oven to 375°F.
  2. In a large pot, melt butter over medium heat and cook the vegetables until lightly browned.
  3. Pour in the stock to cover the vegetables and let cook. Bring to boil and reduce the heat and simmer for 25 minutes until the vegetables are tender.
  4. Meanwhile, prepare Maple Leaf® Rotisserie Chicken Legs per package instructions.
  5. Transfer the vegetables to a blender and process until smooth.
  6. Return the soup to the pot and add heavy cream to reach the desired consistency.
  7. Ladle soup into serving bowls and garnish with green onion. Serve with Maple Leaf® Rotisserie Chicken Legs.
Tips icon

Serve with a green salad to make it a complete meal!

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Smoked Ham One Skillet Breakfast Enchiladas

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

20

minutes

Serves
Portions icon

4

Portions

Smoked Ham One Skillet Breakfast Enchiladas

  • Ingredients

  • Preparation

  • 1cup Maple Leaf® Original Natural Smoked Ham, diced
  • 3corn tortillas, cut into 1-inch strips
  • 1cup salsa sauce
  • ½cup cheddar cheese, shredded
  • ½cup water
  • 4medium eggs
  • ½cup green pepper, diced
  • ½cup white onion, diced
  • ¼cup green onion
  • ½cup sour cream
  • ½tsp oregano
  • 2tbsp olive oil
  • Salt and pepper
  1. In a large skillet, heat the olive oil and add onions, green pepper, oregano, salsa sauce, enchilada sauce and water. Bring the mixture to a simmer.
  2. Add diced Maple Leaf® Original Natural Smoked Ham and let the mixture thicken.
  3. Add salt and pepper to taste.
  4. Stir in the tortilla strips.
  5. Crack 4 eggs onto the surface and cover the skillet. Cook for 4-5 minutes.
  6. Sprinkle with cheddar cheese and cover until the cheese is melted. Remove from heat.
  7. Top with sour cream and green onions.
  8. Serve immediately.
Tips icon

Garnish with jalapenos if desired.
Serve with guacamole.

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Maple Leaf® Pork Tenderloin and Shaved Brussel Sprouts Salad

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

20

minutes

Serves
Portions icon

4

Portions

Maple Leaf® Pork Tenderloin and Shaved Brussel Sprouts Salad

  • Ingredients

  • Preparation

  • 1pkg Maple Leaf® Canadian Maple & Apple Pork Tenderloin
  • 3cups shaved brussel sprouts
  • 1cup green apple, diced
  • 1cup celery, thinly sliced
  • 1cup green pepper, diced
  • ¼cup feta cheese
  • Dressing:
  • 2tbsp olive oil
  • 1tbsp mustard
  • 1tbsp honey
  • 1clove garlic, minced
  • 1tsp lime juice
  1. Prepare Maple Leaf® Canadian Maple & Apple Pork Tenderloin per package directions.
  2. Combine fruits and vegetables in a large bowl.
  3. Make the dressing. In a small bowl, whisk together the olive oil, mustard, honey, garlic, and lime juice.
  4. Drizzle the dressing on the salad and toss to coat.
  5. Sprinkle with feta cheese and serve with pork tenderloin.
Tips icon

Prefer some extra crunch? Sprinkle chopped walnuts or pecans on your salad.

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Witch’s Broomstick Dog

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

20

minutes

Serves
Portions icon

10

Portions

Witch’s Broomstick Dog

  • Ingredients

  • Preparation

  1. Preheat oven to 400°F. Line a large baking sheet with parchment paper and set aside.
  2. Cut each hot dog in half, crosswise.
  3. Fray the bottom of the hot dog by cutting each half into 3-4 strips, being careful not to cut all the way through.
  4. Bake for 10 minutes or until the hot dog starts to curl slightly.
  5. Let cool slightly. Insert a pretzel stick into each hot dog before serving.
Tips icon

Make this recipe extra spooky by adding some Spooky Spider Dogs or Spooktacular Mummy Dogs.

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Dinner for Breakfast: Smoked Ham Open Waffle

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

10

Minutes

Serves
Portions icon

4

Portions

Dinner for Breakfast: Smoked Ham Open Waffle

  • Ingredients

  • Preparation

  • 1(600g) pkg Maple Leaf® Original Natural Smoked Ham, sliced
  • 1280g pkg prepared frozen buttermilk waffles, toasted
  • ½cup leftover mashed potatoes
  • ½cup leftover cranberry sauce
  • 1cup leftover gravy, warmed
  1. Heat a nonstick skillet over medium high heat and sear the smoked ham slices for 1 minute per side, then set aside.
  2. Assemble each toasted waffle by spreading 1 tbsp cranberry sauce on the waffle, topped with 1 tbsp of mashed potato and 3-4 slices of smoked ham.
  3. Pour the warm gravy on top and serve.
Tips icon

Any Thanksgiving leftovers? Pile them on top of a fresh waffle to make for the most delicious breakfast creation

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Sweet & Salty Bacon Coconut Macaroons

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

25

Minutes

Serves
Portions icon

24

Portions

Sweet & Salty Bacon Coconut Macaroons

  • Ingredients

  • Preparation

  1. Preheat oven to 350°F.
  2. Line a baking sheet with parchment paper.
  3. In a large bowl, combine the milk, shredded coconut, and condensed milk.
  4. Gently stir in the flour until completely incorporated.
  5. Add 1 cup of Maple Leaf® Ready Crisp® Fully Cooked Natural Bacon Pieces and mix until evenly combined.
  6. Scoop 1 tablespoon of the mixture on a baking sheet, placing each spoonful 1 inch apart.
  7. Bake for 12 to 15 minutes or until the edges are golden brown.
  8. Cool before serving.
Tips icon

Want to add some extra crunch?
Add ¼ cup of crushed cashew nuts!

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Bacon Sweet Potato Mash

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

20

Minutes

Serves
Portions icon

4

Portions

Bacon Sweet Potato Mash

  • Ingredients

  • Preparation

  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.
  4. Add heavy cream, maple syrup, butter, and cooked bacon to the prepared mashed sweet potatoes and combine until all ingredients are incorporated and have a silky texture.
  5. Add salt to taste.
  6. Serve immediately.
Tips icon

Tight on time? Swap our Maple Leaf® Original Natural Bacon to our Maple Leaf® Ready Crisp® Fully Cooked Natural Bacon Pieces!

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Sausage and Bacon Pita Quesadillas

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

15

minutes

Serves
Portions icon

4

Portions

Sausage and Bacon Pita Quesadillas

  • Ingredients

  • Preparation

  • 1(375g pkg) Maple Leaf® Natural Original Smoked Sausage, diced
  • 4slices Maple Leaf® Original Natural Bacon, diced
  • 4pita breads
  • 1cup cheddar cheese, shredded
  • 1cup lettuce
  • 1medium red onion, diced
  • 1cucumber, diced
  • ¼cup parsley
  • 4tbsp hummus
  1. Heat a large non-stick skillet over medium heat.
  2. Add bacon and sausage to skillet. Cook, stirring frequently, for about 4 to 5 minutes until crispy. Set aside.
  3. Gently cut open the pita and coat with a thin layer of cheese.
  4. Top the cheese with lettuce, red onions, bacon and sausage.
  5. Add more shredded cheese on top and fold the pita over to enclose.
  6. Carefully place the pita quesadilla in a pan and cook over medium heat until cheese begins to melt and tortilla is golden brown.
  7. Carefully flip the quesadilla and cook for 1- 2 more minutes. Transfer to a plate.
  8. Slice into quarters and serve.

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