Meal Type: Dinner

Turkey Cheesy Shell Helper

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

35

Minutes

Serves
Portions icon

4

servings

Turkey Cheesy Shell Helper

  • Ingredients

  • Preparation

  • 2250g pkg Maple Leaf® Natural Sliced Turkey
  • 1tbsp vegetable oil
  • 1tbsp Italian seasoning
  • 1tsp pepper
  • ½cup Velveeta or processed cheese product
  • 1cup milk
  • 3cups water or chicken broth
  • 3cups dry pasta shells, medium
  • 1389ml can diced tomatoes
  • Dash hot sauce, optional
  1. Heat oil in a large skillet over medium high heat.
  2. Add turkey and Italian seasoning. Stir for about 1 to 2 minutes until turkey starts to just brown and crisp.
  3. Add pasta, milk, water and tomatoes with their juices*. Stir well to combine. Allow to simmer for about 20 to 22 minutes or until pasta is cooked to al dente stirring frequently.
  4. Add cheese and hot sauce if using and stir to melt into sauce, cook for about 2 to 3 minutes longer.
  5. Remove from heat and allow to stand for a minute. Sauce will thicken.
  6. Garnish with an additional sprinkle of Italian seasoning and parmesan cheese. Serve immediately.

    *If you like your “helper” a little saucier add ½ cup more water during the cooking time.
Tips icon

Serve with toasted garlic toast and salad. Try using Maple Leaf® naturally prepared sliced chicken in place of turkey!

Don’t miss

Start a conversation with your family about climate change

Download our colouring book

Roasted Root and Deli Winter Power Bowl

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

20

Minutes

Serves
Portions icon

2

servings

Roasted Root and Deli Winter Power Bowl

  • Ingredients

  • Preparation

  1. In a small bowl whisk all the ingredients for the dressing and set aside.
  2. Place kale or salad blend in a large bowl.
  3. Toss with half the dressing and toss to coat.
  4. Divide salad into two serving bowls.
  5. Arrange ingredients in sections over salad.
  6. Repeat with remaining ingredients and drizzle left over dressing on top.
Tips icon

Try with any left-over roasted vegetables from the night before to create a hearty salad.

Don’t miss

Start a conversation with your family about climate change

Download our colouring book

Melty Ham and Double Cheese Baguette

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

30

Minutes

Serves
Portions icon

6

sandwiches

Melty Ham and Double Cheese Baguette

  • Ingredients

  • Preparation

  1. Heat oven to 400°F
  2. In a large bowl toss ham and shredded cheese together.
  3. On a clean surface using a serrated knife, carefully slice a slightly inverted cut around the top of the bread being careful to not slice through. Gently remove the top.
  4. Using your hands, hollow out the cavity of the bread and discard or save for use in another recipe.
  5. Liberally spread garlic butter all over the inside cavity of the bread and also the inside lid of the top of the bread.
  6. Stuff cavity with ham and cheese mixture and press down as firmly as you can.
  7. Tightly wrap the stuffed bread with tin foil. You may have to use multiple sheets.
  8. Place bread onto a baking sheet and bake in center oven for 20 to 25 mins.
  9. Allow to cool for a few minutes.
  10. Carefully unwrap – it will be hot. Slice immediately. Serve with ketchup or BBQ sauce for dipping.
Tips icon

Try this recipe using your favourite Maple Leaf® naturally prepared meal ingredients and switch up your cheese! You can try ground beef and mozzarella and in place of garlic butter use tomato sauce to make oven baked pizza grilled cheese!

Don’t miss

Start a conversation with your family about climate change

Download our colouring book

Ham and Egg Pancake Tacos

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

20

Minutes

Serves
Portions icon

4

servings

Ham and Egg Pancake Tacos

  • Ingredients

  • Preparation

  1. Heat oil in small skillet
  2. Pan fry ham until just starting to brown. Remove from heat and keep warm.
  3. In the same pan add butter and allow to melt. Add eggs and gently stir until scrambled. Season with salt and pepper.
  4. Assemble tacos by placing one slice of ham into the fold of the pancake followed by eggs.
  5. Repeat with remaining ingredients.
  6. Garnish with chives.
  7. Serve with maple syrup or ketchup. Serve immediately.
Tips icon

Make it omelette style! Use Maple Leaf® naturally prepared diced ham, divide omelette into pancakes and serve!

Don’t miss

Start a conversation with your family about climate change

Download our colouring book

Greek Chicken Potato Pan

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

35

Minutes

Serves
Portions icon

4

servings

Greek Chicken Potato Pan

  • Ingredients

  • Preparation

  • 2250g pkg Maple Leaf® Natural Sliced Chicken
  • 4medium yellow flesh potatoes, cubed and boiled
  • 1medium red or green pepper, diced
  • 1small red onion, diced
  • 2cloves garlic, minced
  • ½cup cherry tomatoes, halved
  • 1 ½tbsp vegetable oil
  • 1/3cup feta, crumbled
  • 2tsp oregano
  • 1tsp thyme
  • ½tsp garlic salt
  • ¼lemon wedge
  • Good quality olive oil
  1. Heat oil in a large skillet over high heat.
  2. Add boiled potatoes and fry until golden brown, about 3 to 4 minutes.
  3. Add peppers, onions, garlic and seasonings.
  4. Reduce heat to medium high and cook stirring frequently for about 5 minutes or until vegetables start to soften and brown.
  5. Add chicken, cherry tomatoes and juice of the lemon.
  6. Stir and allow chicken to warm through, about another 4 to 5 minutes.
  7. Sprinkle feta over top and drizzle with olive oil if desired. Serve immediately.
Tips icon

Try using Maple Leaf® Naturally prepared sliced turkey and use sweet potatoes in place of yellow flesh for a twist.

Don’t miss

Start a conversation with your family about climate change

Download our colouring book

Chicken Tortilla Pie

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

40

Minutes

Serves
Portions icon

8

slices

Chicken Tortilla Pie

  • Ingredients

  • Preparation

  • 1250g pkg Maple Leaf® Natural Shredded Chicken
  • 48” flour tortillas
  • 1 ½cup salsa, prepared
  • ½cup sour cream
  • 1/3cup refried beans, prepared
  • 3cups shredded Tex Mex blend cheese
  • ½cup corn chips
  1. Preheat oven to 425°F
  2. Lightly spray an 8” pie plate with cooking oil.
  3. Place two tortillas into base of the pie plate.
  4. Spread refried beans onto tortilla followed by ½ cup cheese. Firmly place another tortilla over top.
  5. Spoon half the chicken mixture over top followed by a few dollops of salsa and sour cream. Spread with back of a spoon to marble the mixture. Sprinkle with ½ cup cheese.
  6. Place another tortilla firmly over top and repeat.
  7. Dollop remaining salsa and sour cream over top layer and spread once again to marble the mixture.
  8. Sprinkle all remaining cheese over top.
  9. Bake on center rack of oven for 20 minutes. Cheese should be golden and bubbling.
  10. Allow to cool slightly before slicing.
  11. Top with corn chips. Garnish with diced red pepper, red onion and green onion or even olives.
Tips icon

Try using Maple Leaf® Natural Shredded Turkey or Ground Beef in place of Shredded Chicken!

Don’t miss

Start a conversation with your family about climate change

Download our colouring book

Spicy Butter Chicken and Chickpeas

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

20

Minutes

Serves
Portions icon

4

servings

Spicy Butter Chicken and Chickpeas

  • Ingredients

  • Preparation

  1. Heat oil in a large skillet over medium high heat.
  2. Cook chicken stirring often until browned and an internal temperature of 165 degrees is reached.
  3. Add chickpeas and sauce. Stir well to combine.
  4. Allow to simmer for about 8 to 10 minutes. Add cilantro. Serve over rice and a dollop of yogurt if using.

Don’t miss

Start a conversation with your family about climate change

Download our colouring book

Skillet Chicken Eggplant Parmesan

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

13 to 17

Minutes

Serves
Portions icon

4 to 6

servings

Skillet Chicken Eggplant Parmesan

  • Ingredients

  • Preparation

  • 1250 gram package Maple Leaf® Natural Sliced Chicken, roughly chopped
  • 1medium sized eggplant, cut into ½ inch cubes
  • 1small red onion, large dice
  • 1tbsp olive oil
  • ½tsp oregano
  • 1750 ml jar good quality tomato sauce
  • 2cups shredded pizza style mozzarella
  • ½tbsp seasoned toasted breadcrumbs
  • ½tbsp parmesan cheese, finely grated
  • Salt
  • Pepper
  • Fresh basil – optional
  1. Heat olive oil in a large skillet.
  2. Add eggplant and onion and cook for 3 to 4 minutes until vegetables start to brown.
  3. Add chicken and cook for 2 to 3 minutes longer. Add oregano and season with salt and pepper.
  4. Pour in tomato sauce and stir well to combine. Let simmer for about 5 minutes.
  5. Add basil if using. Sprinkle cheese over top. In a small bowl combine breadcrumbs and parmesan. Sprinkle over the cheese.
  6. Allow cheese to melt and serve immediately.
Tips icon

Double the batch for easy meal planning and keep in an airtight container for 2 to 3 days.

Don’t miss

Start a conversation with your family about climate change

Download our colouring book

Honey Butter Roasted Chicken with Rainbow Carrots

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

70

Minutes

Serves
Portions icon

3 to 4

servings

Honey Butter Roasted Chicken with Rainbow Carrots

  • Ingredients

  • Preparation

  • 1Maple Leaf Prime® Raised Without Antibiotics Whole Chicken
  • 1stick salted churned butter sticks, softened
  • 2tbsp Sicilian extra virgin olive oil
  • 4tbsp pure liquid honey
  • 1.5lbs organic rainbow carrots, peeled and cut in half lengthwise
  • 4Shallots, peeled and halved
  • 1lemon, quartered
  • 4sprigs rosemary, fresh
  • 4-6clusters of thyme
  • Salt
  • Pepper
  1. Preheat oven to 375 degrees.
  2. Using a hand mixer or food processor, beat butter, honey and olive oil until blended and fluffy. Set aside.
  3. Stuff the cavity of the chicken with 3 quarters of the lemon and half the herbs. Spread 3/4 of the honey butter onto the chicken including carefully adding some under the skin on the breast.
  4. Place chicken into a large roasting pan. Place vegetable around the chicken with remaining herbs. Squeeze the remaining wedge of lemon over the vegetables. Spoon remaining butter over vegetables and season everything generously with salt and pepper. Loosely tent only the chicken with tin foil. Roast for 45 minutes.
  5. Remove foil and cook for 5-10 minutes longer basting as you go or until chicken is golden brown and an internal temperature of 165 degrees is reached.
  6. Allow chicken to rest for about 5 to 10 minutes once removed from oven. Remove lemon and herbs from cavity and discard. Slice and serve immediately with vegetables.
Tips icon

Serve with red skin mashed potatoes from the kitchen at Longo’s.

Don’t miss

Start a conversation with your family about climate change

Download our colouring book