Other Type: Kid-Friendly

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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        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

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        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

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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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        Festive Bacon Dessert Board

        Preparation
        Bowl icon

        15

        Minutes

        Total Time
        Clock icon

        50

        minutes

        Serves
        Portions icon

        4

        Portions

        Festive Bacon Dessert Board

        • Ingredients

        • Preparation

        1. Bacon Rice Krispies:

          In a large saucepan over low heat, melt butter, add marshmallows and stir until smooth.
        2. Remove from heat; stir in cereal and half the bacon.
        3. Press mixture into a lightly greased baking pan, using spatula.
        4. Sprinkle with remaining bacon, Cool and cut into bars.
        5. Apple – Raspberry Crisp:

          Preheat the oven at 350 F.
        6. Grease 4 Ramakins, toss in apples and raspberries.
        7. In a large mixing bowl, combine the flour, oats, brown sugar and salt.
        8. Stir to combine the dry ingredients. Cut in the butter. Incorporate the butter into the dry ingredients until you have a coarse crumbles.
        9. Evenly spoon the crumbly mixture over the top, making sure to cover it completely.
        10. Bake for about 25-30 minutes. The fruit should be soft and the top golden and crisp.
        11. Sprinkle with ready crisp
        12. Chocolate Bacon:

          Preheat oven to 425°. Arrange bacon in a single layer in a baking sheet. Bake 12 minutes, pour off drippings.
        13. Melt white chocolate in a microwave until smooth. Brush onto both sides of half the bacon strips.
        14. Melt semi-sweet chocolate in a microwave until smooth. Brush onto both sides of the remaining half the bacon strips.
        15. Sprinkle the bacon strips with chopped toppings mix and place on a lined baking tray.
        16. Refrigerate until set.

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        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.

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        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.

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        Halloween Top Dog Mac and Cheese

        Preparation
        Bowl icon

        10

        Minutes

        Total Time
        Clock icon

        30

        minutes

        Serves
        Portions icon

        4

        Portions

        Top Dog Mac and Cheese Pumpkins

        • Ingredients

        • Preparation

        • 1375g pkg Maple Leaf Top Dogs, Diced
        • 4Orange Bell peppers
        • 250gMacaroni pasta
        • 2Tbsp Butter
        • 2Tbsp All-purpose flour
        • 1Cup Milk
        • 1Cup Cheddar cheese, Shredded.
        • ½Cup Parmesan cheese, Shredded.
        • Salt and Pepper, to taste.
        1. Bring a large pot of salted water to a boil. Add the pasta and cook for 10 minutes.
        2. Reserve 1 cup cooking water, then drain.
        3. Melt the butter in a hot pan over medium heat, Add the Diced top dogs and cook for 2 minutes. Remove the top dogs from the pan and set aside.
        4. Whisk in the flour and cook, whisking, until the flour is lightly toasted.
        5. Whisk in the milk and reserved pasta water and cook until slightly thickened.
        6. Add the cheeses and whisk until creamy.
        7. Stir the pasta and cooked top dogs into the cheese sauce. Add salt and pepper to taste.
        8. Meanwhile, rinse peppers, slice off tops, and hollow out insides and remove seeds and white pith.
        9. Using small paring knife, cut out face on each pepper.
        10. Boil water in a pot over medium heat, add peppers and tops and cook for about 5 minutes or until peppers are tender.
        11. Remove peppers from water and place in an ice bath to cool.
        12. Fill each pepper with Top dog Mac n cheese.
        13. Replace pepper tops back on top of each pepper and serve.

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