Meal Type: Dinner

Chicken Meatball Banh mi

Preparation
Bowl icon

15

Minutes

Total Time
Clock icon

35

Minutes

Serves
Portions icon

4

Portions

Chicken Meatball Banh Mi

  • Ingredients

  • Preparation

  • 1Maple Leaf Prime Chicken Meatball 700g Bag
  • 1baguette, cut into 4 equal pieces and lightly toasted
  • 1Jalapeño, thinly sliced
  • cilantro, garnish
  • Carrot daikon salad:
  • 2medium carrots, julienned
  • 1Cup daikon radish, julienned
  • 2tbsp sugar
  • ½tsp salt
  • 3tbsp rice wine vinegar
  • 2tbsp sesame oil
  • Sauce:
  • ¼Cup Mayonnaise
  • 2tsp Sriracha
  1. Start by preparing the carrot and daikon salad. Add the julienned carrots and daikon to a large bowl and toss in the sugar, salt, vinegar and sesame oil. Set aside by stirring occasionally.
  2. Place 5-6 meatballs into a microwave safe dish for one sandwich. Cook meatballs on max power for 2 minutes. Flip meatballs halfway through cooking time and continue to cook. Cook meatballs to an internal temperature of 165 F
  3. In a separate bowl, combine the mayonnaise and Sriracha. 
  4. Open each piece of bread and spread 1 tbsp of the Sriracha mayonnaise on each side. Fill with 2 tbsp pickled carrots and daikon salad.
  5. Place 5-6 cooked meatballs and garnish with jalapeños, and cilantro. Serve hot.
Tips icon

Turnips or parsnips are an alternative for daikon radish.

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Quebecois Ham Carbonara

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

25

Minutes

Serves
Portions icon

4

Portions

Quebecois Carbonara

  • Ingredients

  • Preparation

  • ½Cup 375g package of Maple Leaf
    Original Bacon, Diced
  • ½Cup 250g Maple Leaf® Original Natural Smoked Ham, diced
  • 250gspaghetti noodles
  • 1tablespoon olive oil
  • 2garlic cloves minced
  • 1tablespoon butter
  • 1large egg
  • 2Egg yolks
  • 1Cup grated Parmesan cheese
  • ¼teaspoon black pepper
  • Parsley, garnish
  1. In a medium saucepan with lid cook spaghetti as per the instructions on the box. Reserve ½ cup of pasta water, then drain the pasta. Keep warm.
  2. In a medium skillet, heat up olive oil. Add diced bacon and ham and cook until crispy. Add one tablespoon of butter and let melt.
  3. Add minced garlic and sauté for 30 seconds. Add cooked spaghetti to the skillet and toss well with bacon and ham.
  4. In a small bowl, whisk together egg, egg yolk and Parmesan. Slowly add the pasta, whisking vigorously so the egg won’t scramble. 
  5. Add pasta water, a little bit at a time, whisking well. It should turn into a creamy sauce. 
  6. Season dish with black pepper, chopped parsley and grated Parmesan cheese.

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Prime Chicken BBQ Board

Preparation
Bowl icon

15

Minutes

Total Time
Clock icon

45

Minutes

Serves
Portions icon

8

Portions

MLF Prime Chicken BBQ Board

  • Ingredients

  • Preparation

  1. Preheat the oven at 375 F.
  2. Prepare 4 baking sheets lined with parchment paper and keep aside.
  3. In a medium bowl add Maple Leaf Prime® Organic Chicken Wings and add 1 tablespoon Montreal spice mix and ½ cup Olive oil and ½ cup buffalo sauce and mix well. Shake well and transfer them to a sheet pan and spread evenly and cover with aluminum foil.
  4. Repeat the same steps for Chicken thighs and drumsticks and spread them evenly on different sheet pans and cover them with aluminum foil.
  5. Place the 3 sheets in the oven at once and bake for 20 minutes.
  6. Meanwhile, remove the Maple Leaf Prime® Chicken Strips from the packaging and spread them evenly onto a sheet pan.
  7. Place the Pan with chicken strips into the oven and bake for 15-18 minutes, until it reaches an internal temperature of 165 F.
  8. Remove aluminum foil from the 3 sheet pans and bake the wings for another 5 minutes and thighs and drumsticks for another 10-12 minutes or until it reaches an internal temperature of 165 F.
  9. Remove all the pans from the oven.
  10. Transfer the chicken Strips into a medium bowl and toss with BBQ sauce and keep aside.
  11. Add the beans, cream corn, Mac and cheese, coleslaw and celery sticks to separate small bowls. Place them in different corners of the board along with garlic bread to anchor it.
  12. Place all the baked chicken in the middle of the wooden board along with BBQ strips.
  13. Serve hot
Tips icon


You can use strawberries, watermelon or sweet potato fries to the board.

The Chicken can also be grilled at 425 F. Place the chicken thighs on the grill for 10 minutes per side and then flipping and cooking for another 8-10 minutes or until the internal temperature reaching 165 F.

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Ham Grilled Cheese with Tomato bacon soup

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

40

minutes

Serves
Portions icon

4

Portions

ham grilled cheese and tomato bacon soup

  • Ingredients

  • Preparation

  1. Ham Grilled Cheese
    Preheat a skillet over medium heat.
  2. Spread one side of each slice of bread with 1 teaspoon butter.
  3. Place one slice butter-side down in the hot skillet. Top with 5 ham slices and shredded cheese mixture and top it with the other slice.
  4. Cook in the hot skillet until golden brown and cheese is
    melted.
  5. Tomato Soup with bacon
    Preheat the oven to 400 F
  6. Spread the tomatoes, onion, and garlic cloves onto a baking sheet, Pour olive oil, and season with salt and black pepper. Mix well
  7. Roast the tomatoes until they soften for about 15-20 minutes.
  8. Transfer the mixture and all the pan juices to a large soup pot. Place the pot over medium heat.
  9. Stir in the broth, butter and then bring to a simmer. Cook for 10 minutes.
  10. Turn off the heat, transfer the mixture to a blender and blend the soup until smooth.
  11. Stir in the cream and top with bacon crisps and serve with Ham Grilled cheese

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Dino Nuggets Fried Rice mountain

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

35

minutes

Serves
Portions icon

4

Portions

dino nuggets with fried rice mountain

  • Ingredients

  • Preparation

  • 1700g pkg Maple Leaf Prime® RWA Dino Chicken Nuggets
  • 3Cups Day Old Rice, Cooked
  • 1Cup Broccoli florets
  • 4Medium eggs
  • 1Tbsp. sugar
  • 4Tsp. soy sauce
  • 1Tbsp Ginger, finely chopped
  • 2Cloves garlic, finely Chopped
  • 1Tsp Salt
  • 4Tbsp. vegetable oil
  1. Preheat oven at 400 F
  2. Place the Dino nuggets on a baking sheet lined with parchment and bake as per instructions on the packaging.
  3. Meanwhile, heat 2 Tbsp vegetable oil in a large skillet or Wok.
  4. Add broccoli and season with salt and toss to coat in oil. Cook until well charred and transfer the broccoli to a bowl and set aside.
  5. Heat remaining 2 Tbsp vegetable oil in skillet over medium-low. Add chopped ginger and garlic and cook for 1 minute.
  6. Add eggs and cook, stirring constantly with a rubber spatula, about 30 seconds.
  7. Add rice to eggs and mix well to combine and add soy sauce and toss well to combine.
  8. Return cooked broccoli to skillet and toss well to combine. Remove from heat.
  9. Arrange the rice on a plate forming a mountain with Broccoli as trees and Dino nuggets as climbing dinosaurs.
  10. Serve immediately.

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Ham turnover and Harvest Salad

Preparation
Bowl icon

15

Minutes

Total Time
Clock icon

40

minutes

Serves
Portions icon

4

Portions

Ham turnover and Harvest Salad

  • Ingredients

  • Preparation

  • Ham and cheese turnover:
  • 11 600gr Maple Leaf Black Forest Smoked Ham, Diced
  • 1sheet puff pastry
  • 1Cup Mozzarella cheese, Grated
  • 1egg
  • Harvest salad:
  • ½Cup Maple leaf black forest Smoked ham, Cubed
  • 1Cup Butternut squash, Cubed
  • 2Tbsp Olive Oil
  • 2Cup kale leaves, Roughly chopped
  • ¼Cup pecans, chopped
  • ¼Cup pumpkin seeds, roasted
  • 1Cup Apples, diced
  • Salt & pepper, to taste
  • Dressing:
  • 2tbsp olive oil
  • 2tbsp lime juice
  • ¼cup feta cheese
  • Salt and pepper, to taste
  1. Pre-heat oven to 400 F.
  2. Place a sheet of baking paper on a baking tray
  3. Cut the defrosted puff pastry in four squares.
  4. Take one square, place diced ham pieces and sprinkle of cheese Fold over the puff pastry from each opposite tip, place onto the lined baking tray. Repeat the same procedure for the remaining puff pastry.
  5. Whisk the egg with a splash of water. Baste the turnovers.
  6. Place into the oven to cook for approximately 20 mins or until the pastry has puffed up and it is golden.
  7. Harvest salad:

    Toss cubed butternut squash and cubed ham with 1 tbsp olive oil, salt, & pepper. Spread in a thin layer on a baking sheet and bake for 12-15 minutes at 350 F.
  8. Place chopped kale in a bowl with 1 tbsp of olive oil. Gently massage until soften.
  9. Add pumpkin seeds and apples. Prepare the dressing by whisking together all ingredients until well combined.
  10. When ready to serve the salad, top it with the roasted ham and pumpkin.
  11. Pour the dressing over top and toss to combine. Sprinkle feta cheese and serve with the ham and cheese turnovers.

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Pumpkin Chicken Pasta

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

40

minutes

Serves
Portions icon

4

Portions

  • Ingredients

  • Preparation

  • 1Maple Leaf Prime® Boneless, Skinless Chicken Breast, Cut into cubes
  • 300g Spaghetti pasta
  • ½Cup Pumpkin puree
  • ½Cup Pumpkin, Diced and roasted
  • ½Cup Spinach
  • 1Cup Heavy cream
  • 1medium onion, sliced
  • 2cloves Garlic, chopped
  • ½Cup Chicken Broth
  • 2Tbsp Olive oil
  • 1Tbsp All-purpose flour
  • Basil, garnish
  • Salt, to taste
  • Pepper, to taste
  1. Heat a large skillet over medium heat and add olive oil, add the chicken and season with salt, pepper. Cook until no longer pink inside and cook until both sides are Golden brown
  2. Using a slotted spoon remove the chicken onto a plate and keep warm.
  3. Bring a large pot of salted water to a boil. Add the pasta and cook for 10 minutes. Reserve 1/2 cup cooking water, then drain.
  4. In the same heated skillet add the onion, garlic and spinach cook until softened. Whisk in the flour and cook, whisking, until the flour is lightly toasted.
  5. Add chicken broth and whisk thoroughly to thicken the sauce.
  6. Add the pumpkin puree and mix well.
  7. Add the heavy cream and bring to boil.
  8. Add the pasta water accordingly to slightly loosen the sauce.
  9. Add the chicken and spaghetti and stir until fully coated in sauce. Season with salt and pepper.
  10. Serve immediately and garnish with chopped basil and roasted pumpkin bites.

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Halloween Top Dog Mac and Cheese

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

30

minutes

Serves
Portions icon

4

Portions

Top Dog Mac and Cheese Pumpkins

  • Ingredients

  • Preparation

  • 1375g pkg Maple Leaf Top Dogs, Diced
  • 4Orange Bell peppers
  • 250gMacaroni pasta
  • 2Tbsp Butter
  • 2Tbsp All-purpose flour
  • 1Cup Milk
  • 1Cup Cheddar cheese, Shredded.
  • ½Cup Parmesan cheese, Shredded.
  • Salt and Pepper, to taste.
  1. Bring a large pot of salted water to a boil. Add the pasta and cook for 10 minutes.
  2. Reserve 1 cup cooking water, then drain.
  3. Melt the butter in a hot pan over medium heat, Add the Diced top dogs and cook for 2 minutes. Remove the top dogs from the pan and set aside.
  4. Whisk in the flour and cook, whisking, until the flour is lightly toasted.
  5. Whisk in the milk and reserved pasta water and cook until slightly thickened.
  6. Add the cheeses and whisk until creamy.
  7. Stir the pasta and cooked top dogs into the cheese sauce. Add salt and pepper to taste.
  8. Meanwhile, rinse peppers, slice off tops, and hollow out insides and remove seeds and white pith.
  9. Using small paring knife, cut out face on each pepper.
  10. Boil water in a pot over medium heat, add peppers and tops and cook for about 5 minutes or until peppers are tender.
  11. Remove peppers from water and place in an ice bath to cool.
  12. Fill each pepper with Top dog Mac n cheese.
  13. Replace pepper tops back on top of each pepper and serve.

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Turkey grilled Vegetable chopped Sandwich

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

15

minutes

Serves
Portions icon

4

Portions

Chopped Turkey Sandwich

  • Ingredients

  • Preparation

  • 1175g pkg Maple Leaf Natural Selections
    Oven Roasted Turkey Breast
  • 125g provolone cheese
  • 1cup lettuce, shredded
  • 1cup roasted bell peppers, sliced
  • 1medium red onion
  • 1/4cup banana pepper rings
  • 1large tomato, sliced
  • 46’ inch sub
  • Dressing
  • 1/4cup mayonnaise
  • 2tbsp red wine vinegar
  • 1tbsp Italian seasoning
  • Salt and pepper, to taste
  1. Place turkey, lettuce, provolone, onion, bell peppers, banana peppers, and tomato on the cutting board. Chop into small bite size pieces.
  2. Top with mayonnaise. Drizzle with red wine vinegar, Italian seasoning, salt, and pepper. Mix to combine.
  3. Divide into 4 equal portions.
  4. Makes 4 sandwiches and serve immediately.

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