Meal Type: Snacks

Bacon Wrapped Goat Cheese Stuffed Dates

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

20

Minutes

Serves
Portions icon

4

Portions

  • Ingredients

  • Preparation

  • 165g Pkg Maple Leaf® Ready Crisp® Fully Cooked Natural Bacon Slices
  • ½Cup goat cheese, creamy
  • 12Medjool dates
  • ¼Cup honey
  • ¼Cup Walnuts, toasted and chopped
  1. Preheat the oven to 400 degrees F.
  2. Line a baking sheet with parchment paper.
  3. Split the dates in half lengthwise. Remove the pit and discard.
  4. In a small bowl mix the goat cheese, honey and chopped walnuts and set aside.
  5. Stuff each date with goat cheese mixture, then gently squeeze to seal. Wrap each date with bacon and place seam side down on the prepared baking sheet. Seal using a toothpick to prevent the bacon from unwrapping. Repeat the same with the remaining dates.
  6. Transfer to the oven and bake for 8-10 minutes, until the bacon is crisping.
  7. Serve warm.
Tips icon

Can be served with Brie stuffed pull
apart bread

Don’t miss

Start a conversation with your family about climate change

Download our colouring book

Halloween Protein Board

Preparation
Bowl icon

15

Minutes

Total Time
Clock icon

45

Minutes

Serves
Portions icon

4

Portions

  • Ingredients

  • Preparation

  • 1700g pkg Maple Leaf Prime® RWA Dino Chicken Nuggets.
  • 1375g pkg Maple Leaf Top Dogs, Diced
  • 1200gr Can wiener wrap dough

Dino Nuggets

  1. Preheat oven at 400 F
  2. Place the Dino nuggets on a baking sheet lined with parchment and bake as per instructions on the packaging.

Spooky Mummy Halloween Dogs and Broomsticks

  1. Preheat oven at 350 F
  2. Cut hot dog in half.
  3. Roll out the dough and cut the dough into long, skinny strips
  4. Wrap dough around Top dog to look like a mummy
  5. Place on a lined baking sheet and bake for 10-13 minutes or until golden brown.

Top Dog Broomsticks

  1. Preheat oven to 350°F. Line a large baking sheet with parchment paper and set aside.
  2. Cut each hot dog in half, crosswise.
  3. Fray the bottom of the hot dog by cutting each half into 3-4 strips, being careful not to cut all the way through.
  4. Bake for 10 minutes or until the hot dog starts to curl slightly.
  5. Let cool slightly. Insert a pretzel stick into each hot dog before serving.

Assemble the Dino nuggets, Spooky Halloween Dogs and a variety of fun spooky snacks

Don’t miss

Start a conversation with your family about climate change

Download our colouring book

Chicken Meatball Banh mi

Preparation
Bowl icon

15

Minutes

Total Time
Clock icon

35

Minutes

Serves
Portions icon

4

Portions

Chicken Meatball Banh Mi

  • Ingredients

  • Preparation

  • 1Maple Leaf Prime Chicken Meatball 700g Bag
  • 1baguette, cut into 4 equal pieces and lightly toasted
  • 1Jalapeño, thinly sliced
  • cilantro, garnish
  • Carrot daikon salad:
  • 2medium carrots, julienned
  • 1Cup daikon radish, julienned
  • 2tbsp sugar
  • ½tsp salt
  • 3tbsp rice wine vinegar
  • 2tbsp sesame oil
  • Sauce:
  • ¼Cup Mayonnaise
  • 2tsp Sriracha
  1. Start by preparing the carrot and daikon salad. Add the julienned carrots and daikon to a large bowl and toss in the sugar, salt, vinegar and sesame oil. Set aside by stirring occasionally.
  2. Place 5-6 meatballs into a microwave safe dish for one sandwich. Cook meatballs on max power for 2 minutes. Flip meatballs halfway through cooking time and continue to cook. Cook meatballs to an internal temperature of 165 F
  3. In a separate bowl, combine the mayonnaise and Sriracha. 
  4. Open each piece of bread and spread 1 tbsp of the Sriracha mayonnaise on each side. Fill with 2 tbsp pickled carrots and daikon salad.
  5. Place 5-6 cooked meatballs and garnish with jalapeños, and cilantro. Serve hot.
Tips icon

Turnips or parsnips are an alternative for daikon radish.

Don’t miss

Start a conversation with your family about climate change

Download our colouring book

Turkey Sandwich and Roasted Cauliflower Arugula salad

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

30

Minutes

Serves
Portions icon

4

Portions

Turkey Sandwich Salad

  • Ingredients

  • Preparation

  1. Preheat the oven at 375 F.
  2. In a small bowl, season the cauliflower florets and chickpeas with salt, pepper and olive oil and spread on a baking sheet lined with parchment paper.
  3. Place the baking sheet in the oven and bake for 15 minutes.
  4. Remove the roasted vegetables from the oven and transfer them to a small bowl to cool down. Mix in the Maple Leaf Natural Shredded Chicken, arugula and sliced avocado.
  5. Drizzle the dressing thoroughly and garnish with chopped cilantro and crumbled feta cheese.
  6. Spread the mustard Aioli on one side of each slice of bread and place tomato slice on bottom slice and lettuce on the top bread slice.
  7. Place 4-5 roast turkey slices on top of the Tomato slice.
  8. Top the turkey slices with 2 tbsp pickled vegetables and 2 slices of Cheddar cheese.
  9. Place the remaining slice of toast on top with the lettuce side facing down.
  10. Cut the sandwich in half and serve.

Don’t miss

Start a conversation with your family about climate change

Download our colouring book

Canadian Maple Bacon Topdogs

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

25

Minutes

Serves
Portions icon

4

Portions

Canadian Maple bacon Topdogs

  • Ingredients

  • Preparation

  1. Grill the top dogs over medium heat, turning occasionally. Cook until fully heated internally or until internal temperature reaches 165 F for about 5-8 minutes.
  2. Preheat oven to 375ºF. Line a baking sheet with parchment paper.
  3. Cook bacon for 12 to 14 minutes or until crisp. Remove from baking sheet and blot with paper towel. Set aside and keep warm.
  4. Heat a medium skillet, add 2 tablespoon olive oil. Add the sliced veggies and roast until transparent. Season the vegetables, transfer to a plate and keep aside
  5. Add butter and flour to a heated medium pan. While stirring, add the flour and cook for about 2-3 minutes. Pour milk and continue stirring for about 5 minutes to prevent any lumps. Add the grated cheese and stir until the cheese melts. Season the sauce.
  6. Spread 1 tbsp Mustard aioli on each hotdog bun and scoop 1 tbsp roasted vegetables onto the bun. Place one grilled top dog and one slice of bacon in the bun.
  7. Pour 1 tbsp of the prepared cheese sauce on top and serve.
Tips icon

Add Maple Syrup for more Canadian Flair

Don’t miss

Start a conversation with your family about climate change

Download our colouring book

Ham Grilled Cheese with Tomato bacon soup

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

40

minutes

Serves
Portions icon

4

Portions

ham grilled cheese and tomato bacon soup

  • Ingredients

  • Preparation

  1. Ham Grilled Cheese
    Preheat a skillet over medium heat.
  2. Spread one side of each slice of bread with 1 teaspoon butter.
  3. Place one slice butter-side down in the hot skillet. Top with 5 ham slices and shredded cheese mixture and top it with the other slice.
  4. Cook in the hot skillet until golden brown and cheese is
    melted.
  5. Tomato Soup with bacon
    Preheat the oven to 400 F
  6. Spread the tomatoes, onion, and garlic cloves onto a baking sheet, Pour olive oil, and season with salt and black pepper. Mix well
  7. Roast the tomatoes until they soften for about 15-20 minutes.
  8. Transfer the mixture and all the pan juices to a large soup pot. Place the pot over medium heat.
  9. Stir in the broth, butter and then bring to a simmer. Cook for 10 minutes.
  10. Turn off the heat, transfer the mixture to a blender and blend the soup until smooth.
  11. Stir in the cream and top with bacon crisps and serve with Ham Grilled cheese

Don’t miss

Start a conversation with your family about climate change

Download our colouring book

Bacon Christmas tree

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

25

minutes

Serves
Portions icon

4

Portions

Bacon Christmas tree

  • Ingredients

  • Preparation

  1. Preheat oven at 400 F.
  2. Roll out the puff pastry on a lightly floured surface and cut 20 x 2cm wide strips. Place on a baking tray lined with baking paper and gently drizzle maple syrup on the pastry strips.
  3. Place the cut bacon strips on the pastry strips and gently pressing to secure.
  4. Fold the bacon topped pastry to form a tree, starting with a wider base and narrowing as you go.
  5. Slide a skewer through the base of the tree and up through to the top of the tree. Gently spread the layers slightly to retain the tree shape.
  6. Repeat for the remaining pastry strips.
  7. Brush the Bacon pastry tree with egg wash and bake for 15 minutes or until pastry turns golden brown and bacon is fully cooked through.
  8. Serve with chopped parsley.

Don’t miss

Start a conversation with your family about climate change

Download our colouring book

Bacon Goat Cheese Dip

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

15

minutes

Serves
Portions icon

4

Portions

Bacon Goat Cheese Dip

  • Ingredients

  • Preparation

  • 1Cup Maple Leaf® Ready Crisp® Fully Cooked Natural Bacon, diced
  • 1Cup crumbled goat cheese
  • 1Medium Red onion, thinly sliced and caramelized.
  • ½Cup Greek yogurt
  • 2tbsp honey
  • ¼tsp kosher salt
  • ¼tsp black pepper
  • 2tbsp apple cider vinegar
  • 2tbsp olive oil
  • Fresh rosemary, to garnish
  1. Prepare the Bacon as per instructions on the box and finely dice them.
  2. Add olive oil to a skillet over medium heat and add the sliced Red Onions. Cook for a few minutes until caramelized and tender.
  3. Combine the goat cheese, Greek yogurt, honey, salt, black pepper in a food processor. Process until smooth. Spoon the whipped mixture out and set aside. Add apple cider vinegar and combine.
  4. Crumble the bacon and rosemary leaves over top along with caramelized onions.
Tips icon

Serve with deli meats and crackers.

Don’t miss

Start a conversation with your family about climate change

Download our colouring book

Ham turnover and Harvest Salad

Preparation
Bowl icon

15

Minutes

Total Time
Clock icon

40

minutes

Serves
Portions icon

4

Portions

Ham turnover and Harvest Salad

  • Ingredients

  • Preparation

  • Ham and cheese turnover:
  • 11 600gr Maple Leaf Black Forest Smoked Ham, Diced
  • 1sheet puff pastry
  • 1Cup Mozzarella cheese, Grated
  • 1egg
  • Harvest salad:
  • ½Cup Maple leaf black forest Smoked ham, Cubed
  • 1Cup Butternut squash, Cubed
  • 2Tbsp Olive Oil
  • 2Cup kale leaves, Roughly chopped
  • ¼Cup pecans, chopped
  • ¼Cup pumpkin seeds, roasted
  • 1Cup Apples, diced
  • Salt & pepper, to taste
  • Dressing:
  • 2tbsp olive oil
  • 2tbsp lime juice
  • ¼cup feta cheese
  • Salt and pepper, to taste
  1. Pre-heat oven to 400 F.
  2. Place a sheet of baking paper on a baking tray
  3. Cut the defrosted puff pastry in four squares.
  4. Take one square, place diced ham pieces and sprinkle of cheese Fold over the puff pastry from each opposite tip, place onto the lined baking tray. Repeat the same procedure for the remaining puff pastry.
  5. Whisk the egg with a splash of water. Baste the turnovers.
  6. Place into the oven to cook for approximately 20 mins or until the pastry has puffed up and it is golden.
  7. Harvest salad:

    Toss cubed butternut squash and cubed ham with 1 tbsp olive oil, salt, & pepper. Spread in a thin layer on a baking sheet and bake for 12-15 minutes at 350 F.
  8. Place chopped kale in a bowl with 1 tbsp of olive oil. Gently massage until soften.
  9. Add pumpkin seeds and apples. Prepare the dressing by whisking together all ingredients until well combined.
  10. When ready to serve the salad, top it with the roasted ham and pumpkin.
  11. Pour the dressing over top and toss to combine. Sprinkle feta cheese and serve with the ham and cheese turnovers.

Don’t miss

Start a conversation with your family about climate change

Download our colouring book