Meal Type: Dinner

Honey Mustard Bacon Salad

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

15

Minutes

Serves
Portions icon

4

Portions

Honey Mustard Bacon Salad

  • Ingredients

  • Preparation

  • 165 gr package Maple Leaf Ready Crisp® Bacon Bits, warmed
  • 4cups mixed baby greens
  • 2cups romaine, chopped
  • 1small avocado, diced
  • ½ cup corn
  • 1cup cherry tomatoes, halved
  • 1cup garlic croutons
  • 4tbsp honey mustard dressing, prepared
  1. In a large serving bowl, add greens.
  2. Moving counter clockwise in wedges arrange the ingredients over lettuce.
  3. Add bacon followed by avocado, corn, tomato and croutons.
  4. Drizzle dressing over top. Give salad a big toss to coat and enjoy!
Tips icon

Try using your favourite vegetables to switch up this super simple dinner solution!

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Greek Style Meatballs with lemon, oregano potatoes

Preparation
Bowl icon

10

Minutes

Total Time
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70

Minutes

Serves
Portions icon

4

Portions

Greek Style Meatballs with Lemon Oregano Potatoes

  • Ingredients

  • Preparation

  • 2pkg Maple Leaf Prime Ground Chicken
  • 1cup baby spinach, chopped
  • ½heaping cup Feta, crumbled
  • 1tbsp sundried tomatoes, finely chopped
  • 1tsp garlic, minced
  • 1tsp oregano, dried
  • Salt
  • Pepper
  • 1egg, whisked
  • ⅓cup seasoned breadcrumbs
  • Cooking spray
  • Tzatziki sauce, prepared
  • Cherry tomatoes, diced – garnish
  • 1lbs small to medium yellow flesh potatoes, cleaned and cut into thick wedges
  • 2tbsp cold salted butter, cut into small cubes
  • ½cup chicken broth, prepared
  • 1tsp oregano, dried
  • 1tbsp olive oil
  • ½lemon juiced, sliced into 2 wedges and wedges reserved.
  • 2cloves garlic, peeled and crushed
  • Salt
  • Pepper
  1. Preheat oven to 425 degrees. Line a large baking sheet with parchment paper.
  2. In a large bowl add ground chicken, spinach, feta, sundried tomato, garlic, egg, breadcrumbs, oregano and season with salt and pepper. Mix thoroughly until well combined.
  3. Divide meat mixture and form into 30 meatballs. Place onto baking sheet leaving a 1” inch space between meatballs.
  4. In a large bowl, toss potatoes with olive oil, lemon juice, oregano, salt and pepper.
  5. Lightly spray an 8 x 11 inch baking dish with cooking oil. Pour chicken broth into dish and add garlic. Place potatoes into dish and sprinkle butter over top and add reserved juiced lemon wedges.
  6. Place potatoes on center rack of oven. Let potatoes cook for 15 minutes. Add tray of meatballs to oven on center rack beside potatoes and continue cooking for 20 – 22 minutes or until meatballs have reached an internal temperature of 165 degrees and potatoes are soft when pierced with a fork.
  7. Portion desired amount of meatballs to center of plate and drizzle with tzatziki sauce and sprinkle with extra feta and diced tomatoes. Serve with lemon potatoes.
Tips icon

Serve with pan fried seasoned yellow and green zucchini slices for a full well balanced meal.

Have left over meatballs! Great for
freezing and reheating or use left overs in a Greek style meatball pita for lunch!

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Hot Genoa Italian Deli Sandwich

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

10

Minutes

Serves
Portions icon

4

sandwiches

  • Ingredients

  • Preparation

  • 24slices Maple Leaf Natural Selections Hot Genoa Salami
  • 4large fresh round bakery buns, split
  • 8large slices tomato
  • 4heaping tbsp prepared Antipasto mix in oil, roughly chopped
  • 4cups baby arugula
  • 1½tbsp Caesar vinaigrette, prepared
  • 8slices provolone cheese
  1. In a large bowl toss arugula with dressing and set aside.
  2. Assemble sandwich by spooning 1 tbsp over antipasto mix onto base of bun. Place two slices of cheese over top followed by 6 slices of salami, 2 slices of tomato and dressed arugula. Place remaining bun on top.
  3. Repeat with remaining ingredients.
Tips icon

Serve sandwiches with kettle chips. Chef tip – gently warm kettle chips on a baking sheet in the oven.

Sprinkle with some Italian seasoning and serve right away.
Shy with the spice? Try using MLNS Genoa Salami and enjoy!

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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.

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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!

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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!

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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.

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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!

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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.

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