Meal Type: Lunch

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
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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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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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Mixed Deli Cheesy Crescent Ring

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

25

Minutes

Serves
Portions icon

4

servings

  • Ingredients

  • Preparation

  1. Preheat oven to 375°F. Line a large baking sheet with parchment paper.
  2. Carefully unroll dough and separate the perforations. Create a ring slightly over lapping at the long ends of the dough towards the center and the points of dough outwards.
  3. Place half of the cheese slices around the center of the dough. Fold turkey and place over top of cheese followed by ham and remaining cheese.
  4. Fold pointed end over the meat and cheese toward the center of the ring and fold tip under base of dough and crimp with your fingers.
  5. Brush the top of the dough with butter and sprinkle with seasoning.
  6. Bake on center rack of oven for about 11 to 14 minutes. Pastry should be golden brown, and cheese should be gooey and melted. Allow to cool slightly and cut into desired number of slices.
Tips icon

Try using your favorite sliced Maple Leaf® Natural Selections® meats! Don’t have everything bagel seasoning – Don’t worry! Make your own by combining a small amount of sesame seeds, poppy seeds and garlic salt!

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Crunchy Chicken Lunchbox Fajita Wraps

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

30

Minutes

Serves
Portions icon

6

wraps

  • Ingredients

  • Preparation

  1. Prepare chicken strips per package directions. Allow to cool fully and roughly chop. Set aside.
  2. Heat oil in a large nonstick skillet over high heat. Add pepper and onions. Allow vegetables to sear and blacken while stirring occasionally, about 1 minute. Reduce heat to medium and add seasoning. Continue to cook for about 2 to 3 minutes until vegetables are softened. Allow vegetables to cool completely.
  3. Combine salsa and sour cream in a small bowl.
  4. Assemble wraps by laying tortillas flat on a clean surface. In a large bowl toss lettuce with salsa mixture. Divide lettuce between tortillas followed by chicken, vegetables and cheese. Roll tortillas up tightly.
  5. Place in an airtight container in the refrigerator until ready to eat.
Tips icon

MAKE AHEAD! Make all components the night before and assemble in the morning for lunches. Consume within 1 day.

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Chicken and Shrimp Singapore Style Street Noodles

Preparation
Bowl icon

15

Minutes

Total Time
Clock icon

40 to 45

Minutes

Serves
Portions icon

2 to 3

Portions

Chicken and Shrimp Singapore Style Street Noodles

  • Ingredients

  • Preparation

  • 1250g pkg Maple Leaf® Natural Shredded Chicken
  • 480gshrimp, tails removed
  • 450grice noodles, prepared and warmed
  • 1tbsp vegetable oil
  • 1medium shallot, thinly sliced
  • 1tbsp garlic, minced
  • 2medium tomatoes, diced
  • 1cup carrot, shredded
  • 1 ½cup cabbage, thinly sliced
  • 1tbsp sesame oil
  • 2tbsp cilantro, minced
  • ¼cup green onion, sliced + extra for garnish
  • Lime, cut into quarters
  • Crispy wontons, prepared – optional


    • Sauce:

  • 1tbsp rice vinegar
  • 2tbsp mild yellow curry powder
  • ⅛tsp turmeric
  • 2tbsp light soya sauce
  • ½cup oyster sauce
  • 1tbsp sriracha sauce
  1. In a large bowl mix vinegar with curry powder and turmeric until combined. Add soya sauce, oyster sauce and sriracha. Mix well and set aside.
  2. Heat vegetable oil in a large nonstick skillet over high heat. Add chicken and shrimp and allow to sear for about 2 to 3 minutes. Chicken and Shrimp should be browning and golden. Add shallot and garlic and stir frequently for about 1 to 2 minutes. Add tomatoes, carrot and cabbage. Cook for about another 3 minutes stirring occasionally. Pour in sauce and stir well to coat. Let simmer for about 3 to 4 minutes.
  3. Meanwhile in a large microwave bowl toss rice noodles with sesame oil, cilantro and green onion.
  4. Heat in microwave to desired temperature. Place noodles onto a serving dish and spoon chicken and shrimp mixture over top. Squeeze with lime and sprinkle extra green onion over top. Garnish with crispy wontons. Serve immediately.
Tips icon

Batch it up! Double the ingredients to serve a large family. Switch it up – try using Maple Leaf Natural shredded turkey.

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Ham, Potato and Cabbage Soup

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

50

Minutes

Serves
Portions icon

6 to 8

servings

Ham, Potato and Cabbage Soup

  • Ingredients

  • Preparation

  • 250gMaple Leaf® Original Natural Smoked Ham, diced
  • 1tbsp vegetable oil
  • 1medium carrot, chopped
  • 2celery stalks, chopped
  • 2small to medium Yukon gold potato, small dice
  • 1small onion, chopped
  • 3cups cabbage, diced
  • 1900ml carton chicken broth
  • 1tsp dried thyme
  • 1bay leaf
  • Salt
  • Pepper
  1. Heat oil in a large pot over medium high heat.
  2. Add carrot, celery, potato and onion. Brown vegetables for about 3 to 4 minutes stirring occasionally. Add ham, garlic, thyme and bay leaf and cook for 1 minute longer.
  3. Pour in chicken broth and stir to combine well. Allow to simmer for about 15 minutes. Add cabbage and simmer for 15 minutes longer or until vegetables are tender crisp and potatoes are soft. Season with salt and pepper.
Tips icon

Want more of this ultimate fall/winter comfort soup? Double the ingredients to batch it up! Freeze in sealable containers for up to 1 to 2 months. 

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Spooktacular Mummy Dogs

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

30 to 33

Minutes

Serves
Portions icon

10

hot dogs

Spooktacular Mummy Dogs

  • Ingredients

  • Preparation

  1.  Preheat oven to 375°F.
  2. Line a baking sheet with parchment paper.
  3. Unroll dough onto a large cutting board. Separate at perforations creating 4 separate rectangles.
  4. Press diagonal perforations together with your fingers to create 1 seamless sheet.
  5. Using a sharp knife or a pizza wheel, cut each rectangle into 8 to 10 thin strips of dough.
  6. Wrap strips of dough around hot dogs in a “bandage” like fashion leaving a small gap at the top for a “face”. Discard any unused dough.
  7. Place dough wrapped hot dogs onto baking sheet and bake on center rack of oven for 13 to 15 minutes. Dough should be golden brown and hot dog should be an internal temperature of 165°F. Remove onto a serving platter.
  8. Place a small amount of mustard into a bowl & using a toothpick, dip into mustard and dot “face” area to create two eyes on each hot dog. Serve with webbed ketchup mustard combo.
Tips icon

Make them cheese mummy dogs by slicing thin strips of cheese and adhering to hot dog with the dough strips.

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Tex Mex Chicken Stew

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

4 – 6

hours

Serves
Portions icon

4 – 6

Portions

250g packages Maple Leaf® Natural Shredded Chicken

  • Ingredients

  • Preparation

  • 2250g packages Maple Leaf® Natural Shredded Chicken
  • 115oz can black beans, drained and rinsed
  • 115oz can tomatoes, crushed
  • 1red onion, diced
  • 3cloves garlic, finely chopped
  • 1cup corn, fresh or frozen
  • 2red peppers, cored, seeded and diced
  • ½cup fresh coriander, roughly chopped
  • 1tbsp ground cumin
  • 1tbsp ground coriander
  • 1tsp chipotle powder
  • 2tsp kosher salt
  • 1tbsp tomato paste
  • 2cups chicken stock
  • Shredded Monterey Jack cheese
  • Sour Cream
  • Avocado
  • Lime Wedges
  • Tortilla crisps
  1. In a large slow cooker add the chicken, beans, tomatoes, tomato paste, onion, peppers, garlic, corn, ground cumin, ground coriander, chipotle powder, chicken stock, salt and pepper. Stir to combine all the ingredients.
  2. Set the slow cooker on low for 6 hours or high for 4 hours and let cook stirring once or twice during that time.
  3. When the stew is finished stir in fresh coriander and adjust the seasoning
  4. To serve, ladle stew into bowls and garnish with slices of avocado, sour cream, cheese, tortilla crisps and lime wedges.

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