Meal Type: Dinner

Baked Black Forest Ham with Brazilian Pineapple and Cranberry Chutney

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

20

Minutes

Serves
Portions icon

4

Portions

  • Ingredients

  • Preparation

  • 1600gr Maple Leaf Black Forest Smoked Ham, cooked per package directions and kept warm
  • 3cups ripe pineapple, cut into ½ inch pieces
  • ½cup frozen cranberries, par thawed
  • 1tbsp brown sugar
  • ¼tsp cinnamon
  • Pinch nutmeg
  • 1tsp maple syrup
  • 2tbsp butter
  • Pinch salt
  1. In a large bowl combine pineapple, brown sugar, cinnamon, nutmeg, maple syrup and salt. Stir well to combine.
  2. Heat butter over medium high heat in a large nonstick skillet. Add pineapple mixture and cook stirring occasionally. Allow pineapples to brown and caramelize, about 3 to 4 minutes.
  3. Add cranberries and cook for about 2 to 3 minutes more until cranberries just start to soften and burst.
  4. Slice ham and spoon chutney over top.
Tips icon

Make ahead alert! This chutney is so good you will want to make a double batch. Make ahead and keep in an airtight container for
3 days.

Don’t miss

Start a conversation with your family about climate change

Download our colouring book

Classic Bacon Cheddar Pierogies with Tangy Maple Broccoli Salad

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

30

Minutes

Serves
Portions icon

4

Portions

  • Ingredients

  • Preparation

  • 1375gr Pkg Maple Leaf Original Bacon, diced into 1” inch pieces
  • 1907 Box Frozen Potato Cheddar Filled Pierogies, cooked and drained
  • 1large onion, sliced
  • 1½cup cheddar cheese or white cheddar, shredded
  • ¼cup green onions, sliced
  • Salt
  • Pepper
  • Sour Cream – optional
  • Salad:
  • 3small crowns broccoli, cut into florets -steamed to al dente and chilled
  • 2tbsp dried cranberries
  • 10cherry tomatoes, halved
  • Vinaigrette:
  • ¼cup olive oil
  • 2tbsp apple cider vinegar
  • 1½tbsp maple syrup
  • 1tbsp Dijon mustard
  • 1tbsp salad seasoning, dried
  • Salt
  • Pepper
  1. Heat a large nonstick skillet over medium high heat. Cook bacon for 1 to 2 minutes until bacon just starts to render.
  2. Add onions and cook stirring frequently for about 6 to 8 minutes until bacon is just starting to crisp and onions are soft and golden.
  3. Using a soup spoon, tilt pan to remove some of the rendered bacon. Return skillet to heat and add cooked Pierogies. Let pierogies brown on one side before using a spatula to flip and coat with bacon and onion. Heat through for about 2 to 3 minutes. Season with salt and pepper.
  4. Add cheddar cheese and sprinkle green onion over top. Turn heat down to low and allow cheese to melt.
  5. Salad:
    1. Place prepared broccoli, cranberries and cherry tomatoes in a large bowl.
    2. In a separate bowl combine all the ingredients for the vinaigrette. Whisk well to combine.
    3. Pour over salad and toss well to coat. Season with salt and pepper to taste.
  6. Serve pierogies with a dollop of sour cream and salad, enjoy immediately.
Tips icon

This broccoli salad is sure to be an all year crowd pleaser and the perfect compliment to rich and hearty pierogies. Try topping this broccoli salad with Maple Leaf Ready Crisp for a smoky addition when making a big batch!

Don’t miss

Start a conversation with your family about climate change

Download our colouring book

Southwest BBQ Shredded Chicken Burrito Bowl

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

15

Minutes

Serves
Portions icon

4

Portions

  • Ingredients

  • Preparation

  • 2250gr pkg Maple Leaf Prepped and Ready BBQ Shredded Chicken
  • 1397g pkg Spanish style rice, cooked and kept warm
  • 1tbsp vegetable oil
  • 1cup corn
  • 1cup black beans, rinsed and drained
  • 1cup tex mex blend cheese, shredded
  • 4cups Romain lettuce, chopped
  • 1cup pico de gallo or salsa, prepared
  • BBQ sauce – optional
  • Avocado, sliced – garnish
  • Lime wedges – garnish
  1. Heat oil in a large nonstick skillet over medium high heat. Pan fry chicken stirring frequently for 2 to 3 minutes until just starting to brown and chicken is warmed through.
  2. Place corn and beans in a small bowl and microwave until heated through.
  3. Assemble burrito bowl by dividing prepared rice onto 4 plates. Spoon rice onto plate in a large circle. Divide and spoon chicken onto center of the rice. Working clockwise around the chicken spoon corn and bean mixture followed by lettuce, cheese and pico de gallo.
  4. Drizzle with extra BBQ sauce if using and garnish with avocado and lime.
Tips icon

Make it your own! There are so many possibilities to make a chicken burrito bowl. Try using sauteed peppers and onions
in place of beans and corn and make it a fajita bowl!

Don’t miss

Start a conversation with your family about climate change

Download our colouring book

Popcorn Chicken Parmesan Fettuccini Alfredo

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

20

Minutes

Serves
Portions icon

4

Portions

  • Ingredients

  • Preparation

  • 1560gr Maple Leaf Prime Popcorn Chicken
  • 1500gr pkg Pappardelle noodles or other long wide pasta, cooked and drained
  • 1tbsp olive oil
  • 1420ml jar Alfredo sauce, prepared
  • 1350ml jar tomato sauce, prepared and warmed through
  • 1cup red and green peppers, thinly sliced
  • ⅓cup parmesan cheese, grated
  • ½cup pasta water, reserved from cooking pasta
  • Salt
  • Pepper
  • Basil – garnish
  • Cherry tomato – chopped, garnish
  1. Preheat oven to 425 degrees and prepare chicken per package directions
  2. Heat olive oil in a large pot. Add peppers and cook for about 2 to 3 minutes until just softened.
  3. Add alfredo sauce and reserved pasta water and combine well.
  4. Add cooked pasta and parmesan to sauce and toss well to coat. Season with salt and pepper.
  5. Toss popcorn chicken in warm tomato sauce. Divide pasta onto plates and spoon chicken over top.
  6. Garnish with fresh basil and chopped cherry tomatoes. Sprinkle with extra parmesan cheese if desired.
Tips icon

Try serving with warm garlic loaf.
Like a little spice, season with crushed chili peppers for a little kick.

Don’t miss

Start a conversation with your family about climate change

Download our colouring book

Quick Skillet Holiday Tuscan Chicken

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

30

Minutes

Serves
Portions icon

4 to 5

Portions

  • Ingredients

  • Preparation

  • 2pkg Maple Leaf Prime RWA Thin Sliced Chicken
  • 2tbsp olive oil
  • 3tbsp butter
  • 1tbsp garlic, minced
  • 1pint cherry tomatoes, halved
  • 1142gr cup baby spinach
  • 1cup cream
  • ¼cup chicken stock
  • 1cup parmesan cheese, finely grated
  • 2sprigs fresh rosemary
  • Salt
  • Pepper
  • Fresh Pomegranate Arils
  • Sage
  1. Heat oil in a large nonstick skillet over medium high heat. Working in batches brown chicken 2 minutes on each side. Set aside and keep warm.
  2. Heat butter in the same skillet. Add garlic and cook stirring frequently for about 1 minutes. Add tomatoes and cook for about 2 to 3 minutes more. Add spinach and allow to wilt.
  3. Pour in cream and chicken stock and warm through, about 2 minutes. Add parmesan and stir well until melted into sauce.
  4. Return chicken to skillet and add rosemary sprigs. Cover and reduce heat to low. Simmer for about 20 minutes or until chicken is cooked through and has reached 165 degrees.
  5. Season with salt and pepper to taste. Remove onto patter and garnish with pomegranate and sage.
Tips icon

Serve with sauce over mashed potatoes for a complete meal. Try sweet potato mash for a switch up!

Don’t miss

Start a conversation with your family about climate change

Download our colouring book

Spooky Spider Dogs

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

25

Minutes

Serves
Portions icon

10

Portions

  • Ingredients

  • Preparation

  1. Preheat oven to 375 degrees. Line a large baking sheet with parchment paper and set aside.
  2. Working on a clean surface unroll dough and cut at each perforated slice. You should have 6 slices. Cut each slice in half to make 12.
  3. Cut the ends of each hot dog into quarter strips leaving about and inch in the middle.
  4. Wrap dough onto center of each hot dog and using your fingers slightly cinch in the dough towards the middle.
  5. Discard remaining dough or use to roll into small dough balls to make eyes to place onto each “spider dog”.
  6. Bake for 12 to 14 minutes or until dough is cooked through and golden brown and hot dog “legs” have started to curl slightly.
  7. Make spider faces on dough using a combination of ketchup, mustard or BBQ sauce.
Tips icon

Check out our Spooktacular Mummy Dogs recipe dogs and make a combination of “Spiders” and “Mummy” Dogs for hosting a
party.

Don’t miss

Start a conversation with your family about climate change

Download our colouring book

Crispy Baked Chicken with Fall Root Vegetables

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

55

Minutes

Serves
Portions icon

4

Portions

  • Ingredients

  • Preparation

  • 8Maple Leaf Prime Chicken Thighs
  • 1small sweet potato, peeled and diced
  • 1heaping cup butternut squash, peeled and diced
  • 2small beets, peeled and diced
  • 2carrots, peeled and sliced in half lengthwise
  • 1small head green cabbage, sliced into wedges
  • 2tbsp olive oil, divided plus extra
  • 1tbsp maple syrup
  • 1tbsp butter
  • ½tsp rosemary
  • ½tsp garlic salt
  • Salt
  • Pepper
  • Garlic loaf – optional
  1. Preheat oven to 425 degrees. Line 2 baking sheets with parchment paper and set aside.
  2. Place sweet potato, squash and beets in a large bowl. Drizzle 1 tbsp of olive into bowl followed by maple syrup, rosemary and garlic salt. Toss well to coat and arrange onto a baking sheet.
  3. Place chicken into the same bowl and drizzle with remaining tbsp of olive oil. Season well with salt and pepper and toss to coat. Nestle chicken around the vegetables onto baking tray. Cut butter into small cubes and place on top of each piece of chicken.
  4. Place cabbage wedges and carrots onto 2nd baking tray and drizzle liberally with salt and pepper.
  5. Place chicken on middle rack of oven and place cabbage and carrot tray on the rack below. Bake for 35 to 40 minutes. Using tongs flip cabbage wedges and carrots. Change oven setting to low broil and roast for another 3 to 4 minutes until chicken is golden and crispy. Vegetables should be tender crisp to soft.
  6. Arrange onto a family style serving platter and drizzle with pan drippings, serve with garlic loaf if using.
Tips icon

Nothing screams fall like beautiful colored root vegetables. Switch it up and try using pumpkin, onions and fennel.
You can use a combination of Maple Leaf chicken legs and thighs if desired.

Don’t miss

Start a conversation with your family about climate change

Download our colouring book

Creamy Butter Chicken Pasta

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

20

Minutes

Serves
Portions icon

4

Portions

  • Ingredients

  • Preparation

  • 2250gr pkg Maple Leaf Sliced Chicken
  • 1tbsp vegetable oil
  • 1400ml jar butter chicken sauce, prepared and warmed
  • 1410gr pkg bowtie pasta, cooked and drained and kept warm
  • 2cloves garlic, minced
  • 1medium green pepper, sliced
  • 1small red onion, sliced
  • ½pint cherry tomatoes, halved
  • Grated parmesan or paneer, garnish
  • Cilantro, optional
  1. Heat oil in a large nonstick skillet over medium high heat. Add peppers and onions and cook for 3 to 4 minutes until starting to brown and caramelize. Add garlic and cherry tomatoes and cook 1 minute longer stirring frequently.
  2. Add chicken and heat until warmed through, about 3 to 4 minutes. Season with salt and pepper.
  3. Add warm sauce to cooked pasta in a large bowl and toss well to coat. Divide pasta on to plates and top with chicken and vegetable mixture.
  4. Garnish with cheese and cilantro if using.
Tips icon

Try serving with garlic naan bread warmed in the oven.

Don’t miss

Start a conversation with your family about climate change

Download our colouring book

Ultimate Loaded Bacon Potato Soup

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

70

Minutes

Serves
Portions icon

6 to 8

servings

  • Ingredients

  • Preparation

  • 1375gr pkg Maple Leaf Natural Bacon, ½ inch dice
  • 2lbs Yukon gold potatoes, peeled and diced into ¼ inch pieces
  • 1medium onion, small dice
  • 1tbsp garlic, minced
  • 2½tbsp butter
  • ¼cup AP flour
  • 3½cups chicken broth
  • 1⅓cup 2% milk
  • 1cup cream
  • ½tsp paprika
  • Salt
  • Pepper
  • Sharp or old cheddar, grated + extra
  • Sour cream + extra
  • Green onion, garnish
  1. Cook bacon in a large heavy bottom soup pot or Dutch oven for 4 to 5 minutes until just crisp. Using a slotted spoon remove onto a paper towel lined plate. Remove all but 1 tbsp of bacon render.
  2. Add butter and onions and cook for about 2 to 3 minutes. Add garlic and cook 1 minute longer.
  3. Sprinkle in flour and paprika and stir frequently until smooth, about 3 to 5 minutes.
  4. Add potatoes and stir to coat. Pour in milk, broth and cream. Stir well to combine. Simmer for about 20 to 30 minutes or until potatoes are soft when pierced with a fork – they should almost be falling apart.
  5. Remove pot from stovetop onto a heat resistant surface. Place an oven mitt on one hand and lay a clean kitchen towel tight over the pot with enough room to place a hand mixer or an immersion blender into pot. Mix on low to medium until desired consistency.
  6. Add cheese and sour cream and continue to blend for another 1 to 2 minutes or until ingredients are incorporated. Season with salt and pepper to taste.
  7. Add ¾ of the bacon into the soup and stir well.
  8. Ladle soup into serving bowls and garnish with remaining bacon, shredded cheddar, a dollop of sour cream and green onion if using.
Tips icon

Bacon kitchen hack! Take the stress out of dicing bacon and try using sharp, clean kitchen shears.
Serve with fresh baguette and a small green salad.

Great make ahead! Store in an airtight container for up to 3 days or freeze in portions!

Don’t miss

Start a conversation with your family about climate change

Download our colouring book