Recipe Tag: a 6 ingredient meal

Bacon and Spring Pea Carbonara

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

22

Minutes

Serves
Portions icon

4-6

servings

BaconSpringPeaCarbonara-min

  • Ingredients

  • Preparation

  • 1375gr Package Maple Leaf Natural Bacon, diced
  • 1500gr box pappardelle noodles
  • 1cup spring peas, cooked and drained
  • 4eggs
  • 1cup fresh good quality parmesan cheese, finely grated
  • 2cloves garlic, minced
  • ¼cup parsley, chopped
  • Salt
  • Pepper
  • ¼cup reserved pasta water
  1.  Cook bacon in a large nonstick skillet over medium heat until bacon starts to crisp and turn golden.
  2. Add garlic and cook 1 minute more stirring frequently. Add peas and continue to cook for about 2 minutes. Turn heat to low.
  3. Whisk eggs in a large bowl. Add cheese and stir to combine well. Set aside.
  4. Prepare pasta per package directions. Drain but do not rinse. Place hot pasta directly into skillet and toss with bacon mixture. Remove skillet from heat.
  5. Pour egg and cheese mixture over top and working very quickly toss noodles to incorporate well. Be sure that your pan is not too hot when adding egg mixture so the eggs do not scramble. Sauce should be thick and velevety.
  6. Pour in reserved pasta water if the sauce is too thick. Season with salt, lots of ground black pepper and garnish with parsley.
  7. Sprinkle extra parmesan cheese over top if desired. Serve immediately.
Tips icon

Serve with toasted garlic bread and a side garden salad.

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Quick Skillet Chicken Coconut Curry

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

25

Minutes

Serves
Portions icon

4

servings

  • Ingredients

  • Preparation

  1. Heat oil in a large nonstick skillet over medium high heat. Cook chicken stirring occasionally until browned, about 4 to 5 minutes.
  2. Add onions and cook 2 to 3 minutes longer. Add in garlic, ginger and curry powder. Stirring continuously cook for about 1 to 1 ½ minutes more.
  3. Pour in coconut milk and chicken broth and stir to combine. Allow to simmer for about 5 minutes.
  4. Add cilantro and lime juice and season with salt and pepper to taste.
Tips icon

Serve over coconut scented basmati rice. If you enjoy spice, sprinkle a little crushed chili over top.

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Crock Pot Hungarian Style Chicken Paprikash

Preparation
Bowl icon

15

Minutes

Total Time
Clock icon

3h 45

Minutes

Serves
Portions icon

4

servings

  • Ingredients

  • Preparation

  1. Heat vegetable oil in a nonstick skillet over medium-high heat. Brown chicken thighs for about 2 to 3 minutes per side until golden brown. Remove onto a plate and keep warm.
  2. Add peppers and onions to skillet. Brown vegetable until they start to caramelize and soften, about 3 to 4 minutes. Add paprika, garlic and bay leaves and cook for about 1 to 2 minutes longer stirring frequently.
  3. Pour tomatoes and their juice into the pan to deglaze and stir to release any golden-brown bits from the skillet.
  4. Set your slow cooker to low or to 325°F and place chicken in to base of crock pot. Spoon the vegetable mixture over top of chicken and place lid over top. Set timer for 3.5 hours. Serve immediately.
Tips icon

Serve with buttered egg noodles. For a creamy paprikash: Place the noodles and chicken paprikash in a large bowl. Stir in 1 cup full fat sour cream and combine well.

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Melty Ham and Double Cheese Baguette

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

30

Minutes

Serves
Portions icon

6

sandwiches

Melty Ham and Double Cheese Baguette

  • Ingredients

  • Preparation

  1. Heat oven to 400°F
  2. In a large bowl toss ham and shredded cheese together.
  3. On a clean surface using a serrated knife, carefully slice a slightly inverted cut around the top of the bread being careful to not slice through. Gently remove the top.
  4. Using your hands, hollow out the cavity of the bread and discard or save for use in another recipe.
  5. Liberally spread garlic butter all over the inside cavity of the bread and also the inside lid of the top of the bread.
  6. Stuff cavity with ham and cheese mixture and press down as firmly as you can.
  7. Tightly wrap the stuffed bread with tin foil. You may have to use multiple sheets.
  8. Place bread onto a baking sheet and bake in center oven for 20 to 25 mins.
  9. Allow to cool for a few minutes.
  10. Carefully unwrap – it will be hot. Slice immediately. Serve with ketchup or BBQ sauce for dipping.
Tips icon

Try this recipe using your favourite Maple Leaf® naturally prepared meal ingredients and switch up your cheese! You can try ground beef and mozzarella and in place of garlic butter use tomato sauce to make oven baked pizza grilled cheese!

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Sheet Pan Chicken Cheesesteak Nachos

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

23 to 25

Minutes

Serves
Portions icon

2 to 4

servings

250g pkg Maple Leaf® Natural Shredded Chicken

  • Ingredients

  • Preparation

  • 1250g pkg Maple Leaf® Natural Shredded Chicken
  • 1250g bag of tortilla chips
  • 2small bell peppers, seeded and sliced
  • ½small red onion, sliced
  • 1tbsp vegetable oil
  • ½tbsp steak spice + extra for garnish
  • 3 ½cups shredded Italian cheese blend, divided
  • Sliced pepperoncini or banana peppers, optional
  1. Preheat oven to 450°F
  2. Heat oil in a large skillet over high heat. Add peppers and onions, stir frequently while allowing peppers and onions to blister and brown about 2 to 3 minutes.
  3. Reduce heat to medium high and add shredded chicken and steak spice. Cook for 1 to 2 minutes longer.
  4. Line a baking sheet with parchment paper.
  5. Arrange half the tortilla chips onto baking sheet.
  6. Sprinkle with half the cheese and top with remaining tortilla chips.
  7. Using tongs, arrange chicken and vegetable mixture over top and sprinkle over remaining cheese.
  8. Bake on center rack of oven for 5 to 8 minutes or until cheese is melting and golden brown.
  9. Garnish with pepperoncini if using and sprinkle with dried oregano and extra steak spice. Serve immediately.
Tips icon

This recipe can be so versatile! Make this using Maple Leaf® Natural Sliced Chicken or Shredded Turkey!

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Double Deluxe Chili Cheese Dogs

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

30

Minutes

Serves
Portions icon

8

servings

Double Deluxe Chili Cheese Dogs

  • Ingredients

  • Preparation

  • 8Maple Leaf® Natural Top Dogs™
  • 1384 g package hot dog buns
  • 3tbsp garlic butter, prepared
  • 8slices cheddar cheese
  • 1 ½cup chili, prepared
  • ½tsp parsley
  1. Preheat oven to 375 degrees.
  2. Place hot dog buns facing up in a 9 inch casserole dish.
  3. Carefully slice bun working your knife all the way around the top of bun. Using your fingers create a depression by pushing bread firmly down.
  4. Melt garlic butter and baste bread all over using a pastry brush.
  5. Bake buns for 10 minutes. Remove from oven.
  6. Gently fold cheese into each bun followed with hot dog and then spoon chili over top.
  7. Bake for 20 to 22 minutes until cheese has melted and chili is bubbling. Sprinkle parsley over top. Serve immediately.

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Creamy Turkey and Egg Noodles

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

15

Minutes

Serves
Portions icon

4 to 6

servings

Creamy Turkey and Egg Noodles

  • Ingredients

  • Preparation

  • 1250 g package Maple Leaf® Natural Sliced Turkey, roughly chopped
  • 1340 g package extra broad egg noodles, cooked and drained
  • 1284ml can cream of broccoli soup
  • ¾cup milk
  • ½cup sour cream
  • 1400 g package frozen Italian blend vegetables
  • 1tbsp vegetable oil
  • Salt
  • Pepper
  1. Heat oil in a large non stick skillet.
  2. Add turkey and brown for about 1 to 2 minutes.
  3. Add vegetables and cook stirring frequently for 3 to 4 minutes.
  4. Pour in soup, milk and sour cream. Stir well to combine and allow to simmer for about 2 to 3 minutes.
  5. Add in noodles and toss well to coat. Season with salt and pepper. Serve immediately.
Tips icon

Serve with a house salad and toasted garlic bread

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Southwest Grilled Chicken and Corn Caesar Salad

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

30

Minutes

Serves
Portions icon

4

Portions

Southwest Grilled Chicken and Corn Caesar Salad

  • Ingredients

  • Preparation

  • 2Maple Leaf Prime® RWA boneless skinless chicken breasts
  • 10cups romaine lettuce, chopped
  • 2ears fresh corn, grilled and removed from cob
  • 1tbsp vegetable oi
  • 1small avocado, sliced
  • ⅓cup Caesar salad dressing, prepared
  • 1lime
  • 2tbsp dry chipotle or southwest seasoning + extra
  • Crunchy tortilla strips – optional
  1. Preheat grill to medium high heat.
  2. In a medium bowl drizzle chicken with oil and sprinkle with seasoning. Massage into chicken to coat.
  3. Grill chicken 7 to 8 minutes per side or until an internal temperature of 165 degrees is reached. Set aside and allow to cool.
  4. In a large bowl toss lettuce with dressing, corn and the juice from half of the lime. Arrange onto a large serving platter.
  5. Slice chicken and arrange over salad along with the avocado. Sprinkle with additional seasoning.
  6. Garnish with tortilla strips if using and serve with remaining lime cut into small wedges
Tips icon

Serve with grilled focaccia garlic bread

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Grilled Chicken Fillet and Zucchini Summer Salad

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

20

Minutes

Serves
Portions icon

4

servings

Grilled Chicken Fillet and Zucchini Summer Salad

  • Ingredients

  • Preparation

  • 1pkg Maple Leaf Prime® Raised without Antibiotics Chicken Fillets
  • 3small green zucchini, 1 inch bias slice
  • 3small yellow zucchini, 1 inch bias slice
  • 1lbs asparagus, trimmed
  • 1lemon, juiced and divided
  • ¼cup roasted garlic and parmesan bread dipper oil
  • 1tbsp (15ml) vegetable oil
  • 1tbsp Italian seasoning
  • ½tbsp thyme, chopped
  • Parmesan
  1. Preheat grill to medium high heat.
  2. In a large bowl combine chicken, oil, seasoning and half the lemon juice. Toss well to combine.
  3. Grill chicken 3 to 4 minutes per side turning frequently until a temperature of 165 degrees is reached. Remove from grill and set aside.
  4. Grill zucchini and asparagus until tender / crisp and allow to cool.
  5. Place vegetables and chicken in a large bowl. Pour parmesan oil over top with thyme and remaining lemon juice and toss well to coat. Arrange onto a large platter.
  6. Garnish with parmesan cheese. Serve with grilled Garlic bread.
Tips icon

Chill this dish before serving for a cool summer evening dinner.

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