Meal Type: Dinner

Bacon Sprinkled Cheese Dogs with Creamy Coleslaw and Sweet Potato Fries

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

30

Minutes

Serves
Portions icon

6

Portions

BaconSprinkledCheeseDogs-min

  • Ingredients

  • Preparation

  1. Mix cabbage, carrot, and onion in a large bowl with mayonnaise. Season with salt and pepper to taste. Set aside and refrigerate until ready to use.
  2. Set air fryer to 400 degrees. In a large bowl, toss sweet potatoes with oil and season with salt and pepper. Working in batches fry sweet potatoes for about 15 minutes turning once. Keep warm until ready to serve. 
  3. Divide cheese onto bottom of each bun and place hot dog over top. Sprinkle bacon bits over top. Serve with a side of coleslaw dusted with paprika if using and crispy sweet potato fries.
Tips icon


**Please note all air fryers are calibrated differently, cook times may vary**
Try a flavor boost to your sweet potato fries! Sprinkle with a little parmesan cheese or your favorite Italian seasoning blend.

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Farmers Super Stuffed Bacon and Egg Burrito

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

35

Minutes

Serves
Portions icon

4

servings

FarmersBaconEggBurrito-min

  • Ingredients

  • Preparation

  • 1375gr package Maple Leaf Bacon, cooked until crisp and diced
  • 8eggs, whisked
  • 1small red pepper, diced
  • 1small onion, diced
  • 1 ½cup frozen hash brown potatoes, small dice
  • 1tbsp vegetable oil
  • 2tbsp butter, divided
  • 1cup marble cheese, shredded
  • 4large soft tortillas
  • Salt
  • Pepper
  • salsa, ketchup, hot sauce – optional
  1.  Heat oil and 1 tbsp of butter in a large non stick skillet over medium high heat. Add potatoes and cook stirring frequently for about 3 to 4 minutes. Add peppers and onions and cook for 2 to 3 minutes longer and season with salt and pepper. Turn heat down to low to keep warm.
  2. Heat oven to 425 degrees and line a baking sheet with parchment paper.
  3. Melt butter in a separate non stick skillet over medium heat. Pour in eggs and gently scramble until cooked through. About 3 to 5 minutes. Remove from heat.
  4. Lay tortillas flat on a clean surface. Divide scrambled eggs over top each followed by vegetables, bacon and cheese.
  5. Fold ends inward and tightly roll into a burrito. Place seam side down on prepared baking sheet.
  6. Spray the tops of the burritos lightly with cooking spray. Bake for about 5 to 7 minutes until golden brown and heated through. Broil on high for last minute of cooking if you like a crunchy burrito. Serve immediately with ketchup, salsa or your favorite hot sauce.
Tips icon

This recipe is great for meal prep. Batch up the recipe and freeze burritos in single serve portions. Air fry or reheat as you use. In a hurry, try using Maple Leaf Ready Crisp bacon and save time. 

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Sheet Pan Chicken Shawarma

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

45

Minutes

Serves
Portions icon

4

portions

SheetPanChickenShawarma-min

  • Ingredients

  • Preparation

  • *4Maple Leaf Prime RWA Chicken Breast
  • *2medium sweet potatoes, peeled and cubed
  • ¼cup olive oil, 2 tbsp reserved
  • ½lemon, sliced in half
  • 1tbsp honey + ½ tbsp
  • 2cloves garlic, minced
  • 1tbsp smoked paprika
  • 2tsp cumin
  • ¼tsp black pepper
  • ½tsp salt
  • ½tsp crushed chili flakes – optional
  • 1 ½tsp sesame seeds
  • *4cups mixed baby greens
  • 1tbsp sundried tomatoes packed in oil, chopped + 1 tbsp of the oil
  • *2cups Hummus, prepared
  • *½cup feta cheese, crumbled
  • Fresh dill – optional, garnish
    **Items such as spices, olive oil, honey and garlic are considered pantry staples – this is a notation for meals in six**

    **asterisk points to the 6 items needed to make this dish**
  1. Preheat oven to 425 degrees. 
  2. Combine smoked paprika, cumin, salt, pepper and chili flakes if using. 
  3. Place chicken onto a large baking sheet. Drizzle with 2 tbsp of olive oil and 1 tbsp of honey and the garlic. Squeeze 1 half of the lemon wedge over chicken and sprinkle seasoning over top. Toss well to coat.
  4. Place sweet potatoes in a large bowl and pour remaining olive oil over top. Sprinkle in sesame seeds and season with salt and pepper. Toss well to coat. Arrange potatoes around the chicken breast on sheet pan. 
  5. Place on center rack of oven for 30 to 35 minutes, turning potatoes half-way. Chicken should reach a temperature of 165 degrees and potatoes should be golden and caramelized. 
  6. Place lettuce and sundried tomatoes with oil in a large bowl. Squeeze remaining lemon over top and season with salt and pepper. Toss to coat well.
  7. Assemble meal by dividing and spreading hummus onto center of plate. Slice chicken and place over top. Spoon potatoes onto plate followed by salad. Sprinkle feta over top. Garnish with dill if using. Serve immediately. 
Tips icon

This middle eastern dish is sure to please. Be creative and garnish with sliced pickled beets and diced cucumbers. Serve with pita or naan bread.

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Tex-Mex Air Fryer Chimichangas

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

20

Minutes

Serves
Portions icon

6

servings

  • Ingredients

  • Preparation

  • 1pkg Maple Leaf® Natural Shredded Chicken (250g)
  • 1tbsp vegetable oil
  • 1can diced tomatoes, loosely drained reserving a little liquid (284ml)
  • 3tbsp canned chopped green chili
  • 1 tbsp taco seasoning
  • 1bag tex mex shredded cheese blend (320g)
  • 610 inch tortillas
  1. Heat air fryer to 375°F.
  2. Heat oil in a large nonstick skillet over medium high heat. Add chicken and stir for about 1 to 2 minutes until starting to brown. Add seasoning and mix well to combine and cook for an additional minute.
  3. Pour in tomatoes and chopped green chili. Allow to simmer for about 5 minutes stirring occasionally. You should have very little or no liquid left in your skillet. Remove from heat and allow to cool slightly.
  4. Assemble chimichangas by laying tortillas flat onto a clean surface. Divide cheese onto tortillas followed by chicken mixture. Roll in the sides of the tortillas and tightly roll up.
  5. Working in batches of 2 at a time place chimichangas seam side down in the basket of the air fryer. Cook for 5 to 6 minutes. The outside should be golden and crisp, and the filling should be warm. Enjoy immediately.
Tips icon

**All air fryers are calibrated differently. Ensure to watch your cook times. Serve topped with sour cream, pico de gallo and guacamole.

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Quick Skillet Chicken Coconut Curry

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

25

Minutes

Serves
Portions icon

4

servings

  • Ingredients

  • Preparation

  1. Heat oil in a large nonstick skillet over medium high heat. Cook chicken stirring occasionally until browned, about 4 to 5 minutes.
  2. Add onions and cook 2 to 3 minutes longer. Add in garlic, ginger and curry powder. Stirring continuously cook for about 1 to 1 ½ minutes more.
  3. Pour in coconut milk and chicken broth and stir to combine. Allow to simmer for about 5 minutes.
  4. Add cilantro and lime juice and season with salt and pepper to taste.
Tips icon

Serve over coconut scented basmati rice. If you enjoy spice, sprinkle a little crushed chili over top.

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Game Day Popcorn Chicken Po’Boy Sandwich with Zesty Remoulade Sauce

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

30

Minutes

Serves
Portions icon

4-6

servings

  • Ingredients

  • Preparation

  • 1pkg Maple Leaf Prime® Raised without Antibiotics Frozen Popcorn Chicken (560g)
  • 2loaves prepared garlic bread, split but not sliced all the way through and toasted (325g)
  • 2½cups shredded head lettuce
  • 2 small tomatoes, sliced

    • …

  • Remoulade sauce:
  • ¾cup mayonnaise
  • 1tbsp Dijon mustard
  • 1tsp paprika
  • 1½tsp Cajun seasoning
  • 1tsp mild horseradish
  • 1clove garlic, minced
  • dash Worcestershire sauce
  • dash hot sauce
  1. Cook chicken per package directions.
  2. Meanwhile, mix all the ingredients for the remoulade sauce together in a small bowl. Refrigerate until ready to use.
  3. Assemble sandwiches by spreading a generous amount of remoulade onto each of the toasted garlic breads. Divide and layer tomatoes onto bread followed by lettuce and popcorn chicken.
  4. Slice sandwiches into halves or thirds. Enjoy immediately.
Tips icon

MAKE AHEAD! Make zesty remoulade sauce in advance and keep in an airtight container for up to 3 days. Batch it up! This sauce makes a great dip for French fries and Maple Leaf Prime chicken wings.

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Creole Style Express Jambalaya

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

25

Minutes

Serves
Portions icon

4

servings

  • Ingredients

  • Preparation

  • 2pkg Maple Leaf® Natural Sliced Chicken Breast (250g)
  • 1kielbasa, sliced into half moons (150g)
  • 2pkg prepared ready to eat long grain rice, prepared per pkg directions (250g)
  • 1small onion, diced
  • 1 small green pepper, diced
  • 2stalks celery, diced
  • 2cloves garlic, minced
  • 1bay leaf
  • 1can diced tomatoes including juices (398ml)
  • 1tbsp vegetable oil
  • 1tsp smoked paprika
  • ½cup chicken broth + extra
  • dash hot sauce
  • salt
  • pepper
  1. Heat oil in a large nonstick skillet over medium-high heat.
  2. Add onion, peppers and celery. Brown vegetable stirring frequently for about 2 to 3 minutes. Add garlic and smoked paprika and stir 1 minute longer.
  3. Add chicken and kielbasa and cook for 2 to 3 minutes longer or until starting to brown.
  4. Add rice and toss to coat. Pour in tomatoes with juices and chicken broth. Stir to combine well and allow to simmer for about 5 minutes. Liquid should be almost evaporated. If you enjoy a saucier Jambalaya add a little extra chicken broth.
  5. Season with salt and pepper and hot sauce. Adjust to taste.

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One Pan Cheesy Ham & Broccoli Gnocchi

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

20

Minutes

Serves
Portions icon

4

servings

  • Ingredients

  • Preparation

  • 2cups Maple Leaf® Original Natural Smoked Ham, diced
  • 1pkg prepared ready to eat Gnocchi (700g)
  • 1tbsp butter
  • 2cups broccoli florets
  • 1 tbsp garlic, minced
  • ⅔cup cream
  • 1cup chicken broth + extra
  • 1 ½tbsp parmesan cheese, grated
  • 2heaping tbsp sun dried tomatoes, sliced
  • 1tbsp fresh parsley, minced
  • 1cup Italian cheese blend, shredded
  • salt
  • pepper
  1. Heat butter in a large nonstick skillet over medium high heat. Pan fry gnocchi per package directions.
  2. Add ham and broccoli. Cook for another 3 to 4 minutes until ham has started to brown. Add garlic and stir 1 minute longer.
  3. Pour in cream and stir to combine. Add sun dried tomatoes and parmesan cheese. Stirring constantly add in chicken broth.
  4. Allow to simmer for about 5 minutes. Sauce should thicken slightly. If you like a saucier dish thin out by adding a little more broth. Season with salt and pepper to taste.
  5. Sprinkle cheese and parsley over top. Keep skillet on low heat for about 5 minutes until cheese has melted. Serve immediately.
Tips icon

Serve with garlic toast and a side salad.

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Crock Pot Hungarian Style Chicken Paprikash

Preparation
Bowl icon

15

Minutes

Total Time
Clock icon

3h 45

Minutes

Serves
Portions icon

4

servings

  • Ingredients

  • Preparation

  1. 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.
  2. 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.
  3. Pour tomatoes and their juice into the pan to deglaze and stir to release any golden-brown bits from the skillet.
  4. 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.
Tips icon

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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