Other Type: A chilly winter evening

Chicken Sausage Fajita Bowls

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

45

Minutes

Serves
Portions icon

4

Portions

Chicken Sausage Fajita Bowl

  • Ingredients

  • Preparation

  • 4Maple Leaf Original Chicken Sausages, sliced into ½-inch rounds
  • 3bell peppers (any mix of colours), thinly sliced
  • 2tablespoons olive oil
  • 1teaspoon chili powder
  • 1teaspoon ground cumin

    • ½ teaspoon garlic powder

    • ½ teaspoon salt

    ¼ teaspoon black pepper

  1. Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
  2. In a large bowl, combine the bell peppers and onion. Drizzle with olive oil, then sprinkle in the chili powder, cumin, garlic powder, paprika, salt, and pepper. Toss everything together until evenly coated.
  3. Spread the vegetable mixture out onto the prepared baking sheet in a single layer to ensure even roasting. Place in the oven to bake for 15 minutes.
  4. Remove baking sheet form oven and move the veggies to one side. To the other side add the sliced chicken sausages. Return to oven and roast for an additional 20 minutes or until sausages are golden and veggies are soft.
  5. While the sheet pan is in the oven, prepare your rice or grain of choice according to package instructions.
  6. Once everything is cooked, assemble your bowls by adding a base of rice, then topping with the roasted sausage and vegetable mixture.
  7. Finish with your preferred toppings such as avocado, shredded cheese, sour cream, salsa, or fresh cilantro. Serve warm.
Tips icon

For Serving (Optional)
Cooked rice or your preferred grain
Cilantro lime rice
Avocado, sliced or diced
Shredded cheese
Sour cream or Greek yogurt
Salsa or pico de gallo
Fresh cilantro, chopped
Lime wedges

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Chicken Sausage Sheet Pan

Preparation
Bowl icon

20

Minutes

Total Time
Clock icon

50

Minutes

Serves
Portions icon

4

Portions

Sausage Sheet Pan

  • Ingredients

  • Preparation

  • 4Maple Leaf Original Chicken Sausages, sliced into ½-inch rounds
  • 3bell peppers (any mix of colours), chopped into 1-inch pieces
  • 1head of broccoli, approximately 2 cups florets
  • 1medium red onion, cut into chunks
  • 3tablespoons olive oil

    • 1 tablespoon dried oregano

    • 1 tablespoon dried parsley

    1 teaspoon paprika

    • ½ teaspoon garlic powder
    • ¼ teaspoon red pepper flakes, optional
    • ½ teaspoon salt
    • ¼ teaspoon black pepper

  1. Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
  2. In a large bowl, combine the sliced chicken sausages, bell peppers, broccoli, and red onion. Drizzle with olive oil, then sprinkle in dried oregano, dried parsley, paprika, garlic powder, red pepper flakes (optional), salt, and pepper. Toss everything together until evenly coated.
  3. Spread the sausage and vegetable mixture out onto the prepared baking sheet in a single layer to ensure even roasting.
  4. Place in the oven to bake for 15 minutes. Remove from the oven and flip/stir the sausages and veggies. Return to the oven and bake for an additional 15 minutes or until sausage is golden brown and vegetables are crisp-tender.
  5. While the sheet pan is in the oven, option to prepare your rice or grain of choice according to package instructions.
  6. Serve and enjoy!
Tips icon

Add Cooked rice or your preferred grain

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Italian Chicken Sausage Creamy Pasta

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

30

Minutes

Serves
Portions icon

4

Portions

Italian Chicken Sausage Creamy Pasta

  • Ingredients

  • Preparation

  • 1300g pkg ML Italian Mozzarella Chicken sausage, sliced to ½ inch pieces
  • 1200 g farfalle pasta
  • 2tbsp olive oil
  • 2cloves garlic, minced
  • 8oz cremini mushrooms, sliced

    • ½ cup heavy cream

    • ½ cup fresh parsley, finely chopped

    ½ cup parmesan cheese, gratedic

    • kosher salt, to taste

        1. In a medium pan cook pasta according to package instructions. Reserve 1 cup of the pasta water when draining.
        2. Heat a medium sauté pan over medium heat and add olive oil.
        3. Add sausage and cook until browned and cooked through, 2-3 minutes each side. Remove from the pan and set aside.
        4. Add garlic and cook for 1 minute, add the mushrooms, stirring well. Continue to cook for about 5 minutes, stirring frequently.
        5. Add cream and about ½ cup of the reserved pasta water. Stir in salt, pepper, parsley, and parmesan. Cook until the sauce has thickened, adding more pasta water if needed.
        6. Add the cooked pasta and toss well. Mix in the cooked sausages and transfer to a serving dish.
        7. Sprinkle parsley and parmesan to serve.
        Tips icon

        Red pepper flakes are an optional ingredient.

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        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.

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        Quebecois Ham Carbonara

        Preparation
        Bowl icon

        10

        Minutes

        Total Time
        Clock icon

        25

        Minutes

        Serves
        Portions icon

        4

        Portions

        Quebecois Carbonara

        • Ingredients

        • Preparation

        • ½Cup 375g package of Maple Leaf
          Original Bacon, Diced
        • ½Cup 250g Maple Leaf® Original Natural Smoked Ham, diced
        • 250gspaghetti noodles
        • 1tablespoon olive oil
        • 2garlic cloves minced
        • 1tablespoon butter
        • 1large egg
        • 2Egg yolks
        • 1Cup grated Parmesan cheese
        • ¼teaspoon black pepper
        • Parsley, garnish
        1. In a medium saucepan with lid cook spaghetti as per the instructions on the box. Reserve ½ cup of pasta water, then drain the pasta. Keep warm.
        2. In a medium skillet, heat up olive oil. Add diced bacon and ham and cook until crispy. Add one tablespoon of butter and let melt.
        3. Add minced garlic and sauté for 30 seconds. Add cooked spaghetti to the skillet and toss well with bacon and ham.
        4. In a small bowl, whisk together egg, egg yolk and Parmesan. Slowly add the pasta, whisking vigorously so the egg won’t scramble. 
        5. Add pasta water, a little bit at a time, whisking well. It should turn into a creamy sauce. 
        6. Season dish with black pepper, chopped parsley and grated Parmesan cheese.

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        Pumpkin Chicken Pasta

        Preparation
        Bowl icon

        10

        Minutes

        Total Time
        Clock icon

        40

        minutes

        Serves
        Portions icon

        4

        Portions

        • Ingredients

        • Preparation

        • 1Maple Leaf Prime® Boneless, Skinless Chicken Breast, Cut into cubes
        • 300g Spaghetti pasta
        • ½Cup Pumpkin puree
        • ½Cup Pumpkin, Diced and roasted
        • ½Cup Spinach
        • 1Cup Heavy cream
        • 1medium onion, sliced
        • 2cloves Garlic, chopped
        • ½Cup Chicken Broth
        • 2Tbsp Olive oil
        • 1Tbsp All-purpose flour
        • Basil, garnish
        • Salt, to taste
        • Pepper, to taste
        1. Heat a large skillet over medium heat and add olive oil, add the chicken and season with salt, pepper. Cook until no longer pink inside and cook until both sides are Golden brown
        2. Using a slotted spoon remove the chicken onto a plate and keep warm.
        3. Bring a large pot of salted water to a boil. Add the pasta and cook for 10 minutes. Reserve 1/2 cup cooking water, then drain.
        4. In the same heated skillet add the onion, garlic and spinach cook until softened. Whisk in the flour and cook, whisking, until the flour is lightly toasted.
        5. Add chicken broth and whisk thoroughly to thicken the sauce.
        6. Add the pumpkin puree and mix well.
        7. Add the heavy cream and bring to boil.
        8. Add the pasta water accordingly to slightly loosen the sauce.
        9. Add the chicken and spaghetti and stir until fully coated in sauce. Season with salt and pepper.
        10. Serve immediately and garnish with chopped basil and roasted pumpkin bites.

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        Pulled Pork sloppy joes

        Preparation
        Bowl icon

        10

        Minutes

        Total Time
        Clock icon

        20

        minutes

        Serves
        Portions icon

        4

        Portions

        Pulled Pork Sloppy Joes

        • Ingredients

        • Preparation

        1. Place a large skillet over medium high heat and add olive and add the onion, bell pepper and cook until the onion is lightly browned, about 4 minutes.
        2. Add the ML Pulled pork and continuously stirring and breaking up, until thoroughly mixed with vegetables.
        3. Remove to a plate and set aside.
        4. Slice open the bread rolls and brush each side with ketchup and mustard.
        5. Top each half with quarter of the pulled pork mixture and the bottom half of the roll with shredded lettuce.
        6. Press down the top and serve immediately.

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        Grilled Chicken Street Corn Tacos

        Preparation
        Bowl icon

        10

        Minutes

        Total Time
        Clock icon

        30

        minutes

        Serves
        Portions icon

        4

        Portions

        Chicken Street Corn Tacos

        • Ingredients

        • Preparation

          Chicken Marinade:

        • 8pcs Maple Leaf Prime® Boneless, Skinless
          Chicken Thighs          , diced.
        • ½cup Canola Oil
        • 3tbsp Fresh Lime Juice
        • 1tsp Cumin
        • ½tsp Oregano
        • ½tsp Garlic Powder
        • ½tsp Onion powder
        • Salt and Pepper

          • Tacos:

        • 8Corn Tortillas
        • 1cup Enchilada sauce
        • ¼cup green pepper, finely diced
        • ¼cup Red onion, finely diced
        • ¼cup pineapple, finely diced
        • 4-5slices Jalapeno, optional
        • ¼cup feta cheese
        • 1/8cup Cilantro, chopped
        1. Preheat grill to medium heat.
        2. In a bowl, stir together oil, lime juice, Oregano, cumin, garlic powder, salt, and pepper. Pour marinade over chicken. Brush grill with oil to prevent sticking. Place chicken on the grill. Cook for approximately 2-3 minutes per side. Cut into small pieces.
        3. Heat a small amount of oil in a skillet and transfer the chicken pieces onto the pan. Mix the Enchilada sauce and cook until the sauce is reduced, and chicken is cooked through.
        4. In a bowl mix the diced vegetables together and keep aside. Place corn tortillas one-by-one in a hot skillet and soften for a few seconds. Remove and let drain on a paper towel.
        5. Top with chicken, diced vegetables, and sprinkle with feta cheese and cilantro. Repeat for all 8 tortillas and serve.
        Tips icon

        • Served with creamy street corn.
        • Taquere sauce can be used instead of Enchilada sauce for spice.
        • Cotija cheese can be used instead of feta cheese.

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        Thai Chicken Lettuce Wraps

        Preparation
        Bowl icon

        5

        Minutes

        Total Time
        Clock icon

        20

        minutes

        Serves
        Portions icon

        6

        Portions

        Thai Chicken Lettuce Wraps

        • Ingredients

        • Preparation

        • 1454g pkg Maple Leaf Prime® Extra Lean Ground Chicken
        • 1head butter lettuce
        • 1tablespoon sesame oil
        • ¼cup onion, diced
        • 2cloves garlic, minced
        • 1tbsp ginger, minced
        • ¼cup soy sauce
        • 1tbsp lime juice
        • 1tbsp Thai sweet red chili sauce
        • ¼cup scallions chopped
        • ¼cup cilantro fresh, chopped
        • ¼carrot, shredded
        • Sesame seeds, garnish
        • Cilantro, garnish
        1. Heat up a pan to medium high heat and add the oil and add in the onions. Cook for 2-3 minutes until the onions start to brown and turn translucent. Then add in the garlic and ginger and cook for 1 minute.
        2. Add the ground chicken to the pan, tossing it in the pan sauce while breaking it up.
        3. Season the chicken with salt and pepper and let it cook until it starts to turn golden brown.
        4. Add the soy sauce, chili sauce, lime juice to the pan and sauté.
        5. Reduce the heat to low and let that all cook for another 2 minutes.
        6. Remove the pan from the heat and stir in the carrots, chopped scallions and cilantro.
        7. Assemble the lettuce wraps, open one of the lettuce leaves and add a large spoonful of the chicken mixture into the wrap and top it with some of the pan sauce and sesame seeds.

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