Meal Type: Dinner

Chicken Sausage Fajita Bowls

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

45

Minutes

Serves
Portions icon

4

Portions

Chicken Sausage Fajita Bowl

  • Ingredients

  • Preparation

  • 4Maple Leaf Original Chicken Sausages, sliced into ½-inch rounds
  • 3bell peppers (any mix of colours), thinly sliced
  • 2tablespoons olive oil
  • 1teaspoon chili powder
  • 1teaspoon ground cumin

    • ½ teaspoon garlic powder

    • ½ teaspoon salt

    ¼ teaspoon black pepper

  1. Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
  2. In a large bowl, combine the bell peppers and onion. Drizzle with olive oil, then sprinkle in the chili powder, cumin, garlic powder, paprika, salt, and pepper. Toss everything together until evenly coated.
  3. Spread the vegetable mixture out onto the prepared baking sheet in a single layer to ensure even roasting. Place in the oven to bake for 15 minutes.
  4. Remove baking sheet form oven and move the veggies to one side. To the other side add the sliced chicken sausages. Return to oven and roast for an additional 20 minutes or until sausages are golden and veggies are soft.
  5. While the sheet pan is in the oven, prepare your rice or grain of choice according to package instructions.
  6. Once everything is cooked, assemble your bowls by adding a base of rice, then topping with the roasted sausage and vegetable mixture.
  7. Finish with your preferred toppings such as avocado, shredded cheese, sour cream, salsa, or fresh cilantro. Serve warm.
Tips icon

For Serving (Optional)
Cooked rice or your preferred grain
Cilantro lime rice
Avocado, sliced or diced
Shredded cheese
Sour cream or Greek yogurt
Salsa or pico de gallo
Fresh cilantro, chopped
Lime wedges

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Chicken Sausage Sheet Pan

Preparation
Bowl icon

20

Minutes

Total Time
Clock icon

50

Minutes

Serves
Portions icon

4

Portions

Sausage Sheet Pan

  • Ingredients

  • Preparation

  • 4Maple Leaf Original Chicken Sausages, sliced into ½-inch rounds
  • 3bell peppers (any mix of colours), chopped into 1-inch pieces
  • 1head of broccoli, approximately 2 cups florets
  • 1medium red onion, cut into chunks
  • 3tablespoons olive oil

    • 1 tablespoon dried oregano

    • 1 tablespoon dried parsley

    1 teaspoon paprika

    • ½ teaspoon garlic powder
    • ¼ teaspoon red pepper flakes, optional
    • ½ teaspoon salt
    • ¼ teaspoon black pepper

  1. Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
  2. In a large bowl, combine the sliced chicken sausages, bell peppers, broccoli, and red onion. Drizzle with olive oil, then sprinkle in dried oregano, dried parsley, paprika, garlic powder, red pepper flakes (optional), salt, and pepper. Toss everything together until evenly coated.
  3. Spread the sausage and vegetable mixture out onto the prepared baking sheet in a single layer to ensure even roasting.
  4. Place in the oven to bake for 15 minutes. Remove from the oven and flip/stir the sausages and veggies. Return to the oven and bake for an additional 15 minutes or until sausage is golden brown and vegetables are crisp-tender.
  5. While the sheet pan is in the oven, option to prepare your rice or grain of choice according to package instructions.
  6. Serve and enjoy!
Tips icon

Add Cooked rice or your preferred grain

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Italian Chicken Sausage Creamy Pasta

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

30

Minutes

Serves
Portions icon

4

Portions

Italian Chicken Sausage Creamy Pasta

  • Ingredients

  • Preparation

  • 1300g pkg ML Italian Mozzarella Chicken sausage, sliced to ½ inch pieces
  • 1200 g farfalle pasta
  • 2tbsp olive oil
  • 2cloves garlic, minced
  • 8oz cremini mushrooms, sliced

    • ½ cup heavy cream

    • ½ cup fresh parsley, finely chopped

    ½ cup parmesan cheese, gratedic

    • kosher salt, to taste

        1. In a medium pan cook pasta according to package instructions. Reserve 1 cup of the pasta water when draining.
        2. Heat a medium sauté pan over medium heat and add olive oil.
        3. Add sausage and cook until browned and cooked through, 2-3 minutes each side. Remove from the pan and set aside.
        4. Add garlic and cook for 1 minute, add the mushrooms, stirring well. Continue to cook for about 5 minutes, stirring frequently.
        5. Add cream and about ½ cup of the reserved pasta water. Stir in salt, pepper, parsley, and parmesan. Cook until the sauce has thickened, adding more pasta water if needed.
        6. Add the cooked pasta and toss well. Mix in the cooked sausages and transfer to a serving dish.
        7. Sprinkle parsley and parmesan to serve.
        Tips icon

        Red pepper flakes are an optional ingredient.

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        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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