Recipe Tag: a chilly winter evening

Tex Mex Chicken Stew

Preparation
Bowl icon

10

Minutes

Total Time
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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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Ham, Broccoli and cheese bake

Preparation
Bowl icon

5

Minutes

Total Time
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40

Minutes

Serves
Portions icon

6

servings

Ham, Broccoli and cheese bake

  • Ingredients

  • Preparation

  • 500gMaple Leaf® Original Natural Smoked Ham, diced
  • 4cups rice, cooked
  • 2cups frozen broccoli florets
  • 1284 ml can cream of chicken soup
  • ⅓cup sour cream
  • 1tbsp Dijon mustard
  • 1 ½cup shredded old cheddar cheese
  • 4tbsp butter
  • 1 ½cup panko 
  1. Preheat oven to 375°F.
  2. In a large bowl mix ham, rice, broccoli, soup, mustard, sour cream, and cheddar. Stir well to combine.
  3. Spoon into a 9-inch casserole dish. Bake for 30 to 35 minutes.
  4. Meanwhile melt butter in a small microwaveable bowl. Stir in panko crumbs and toss to coat well.
  5. Sprinkle over top casserole and broil for the last 2 minutes of cooking time. Serve immediately.
Tips icon

Swap ham for shredded chicken for a versatile meal!

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Chicken and Jewelled Rice Stuffed Acorn Squash

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

40

Minutes

Serves
Portions icon

4

servings

Chicken and Jewelled Rice Stuffed Acorn Squash

  • Ingredients

  • Preparation

  1. Preheat oven to 400 degrees.
  2. Scoop seeds out of squash to create a well. Carefully cut off a small slice of the skin side of the squash to anchor them and prevent them from tipping over. Place onto a parchment lined baking sheet.
  3. Drizzle 1 tbsp of olive oil onto squash cut side up. Season with salt and pepper.
  4. In a large bowl combine chicken, rice, feta, cranberries and remaining tbsp of olive oil. Stir well to combine. Divide mixture into the well of each squash.
  5. Roast for 25 to 30 minutes or until squash is cooked through and tender when pierced with a fork. Serve immediately.
Tips icon

This dish can be served as an impressive simple entertaining meal. Take an extra step and garnish with toasted pine nuts and a sprig of thyme.

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Maple Bacon Winter Salad

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

20

Minutes

Serves
Portions icon

4

servings

Maple Bacon Winter Salad

  • Ingredients

  • Preparation

  • 1pkg Maple Leaf® Original Natural Bacon
  • 1 ½cup cubed sweet potato, roasted
  • 2cups purple kale, shredded
  • 2 ½cup baby greens
  • ½cup pecans, toasted
  • ½cup feta cheese, crumbled
  • ½cup fresh pomegranate

    • Dressing:

  • 4tbsp (60ml) good quality olive oil
  • 3tbsp (45ml) apple cider vinegar
  • 1tbsp (15ml) Dijon mustard
  • 1 ½tbsp (22ml) maple syrup
  • Salt
  • Pepper
  1. Preheat oven to 375ºF. Line a baking sheet with parchment paper.
  2. Cook bacon for 12 to 14 minutes or until crisp and a temperature of 165ºF is reached. Remove from baking sheet and blot with paper towel. Set aside and keep warm.
  3. In a large bowl combine kale, greens, pecans, cheese and pomegranate. Whisk all the ingredients for the dressing together until well combined. Pour over salad and toss to coat. Arrange onto platter.
  4. Roughly chop bacon and sprinkle over top. Serve immediately.
Tips icon

Simplify your salad – use Maple Leaf® Ready Crisp® bacon!

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5-ingredient Slow Cooker Tex-Mex Chili

Preparation
Bowl icon

15

Minutes

Total Time
Clock icon

2h 45

Minutes

Serves
Portions icon

6 to 8

servings

5-ingredient Slow Cooker Tex-Mex Chili

  • Ingredients

  • Preparation

  • 2pkgs Maple Leaf Prime® Extra Lean Ground Chicken
  • 1tbsp (15ml) olive oil
  • 3tbsp chili powder
  • 1 ¼tsp salt
  • 1680ml jar tomato passata (strained tomatoes)
  • 1650ml jar chunky salsa
  • 1cup (250 mL) water
  • 2 540ml cans red kidney beans, drained and rinsed
  • Tortilla chips, for garnish, optional
  • Shredded cheddar cheese, for garnish, optional
  • Jalapeno slices, for garnish, optional
  • Cilantro leaves, for garnish, optional
  1. Heat oil in a large skillet over medium heat. Add ground chicken, breaking up with a wooden spoon. Cook until no pink remains, 10 – 12 minutes. Add chicken and any juices to slow cooker.
  2. Stir chili powder and salt in to chicken. Add pasta, salsa, and water. Place lid on slow cooker and set to high. Cook for 2 hours, stirring halfway through.
  3. Stir beans in to chicken mixture and replace lid, cooking for another 30 minutes.
  4. Spoon chili in to bowls and serve with garnish fixings, if using.

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Creamy Bacon Cauliflower and Potato Soup

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

30

Minutes

Serves
Portions icon

8 to 10

Portions

Creamy Bacon Cauliflower and Potato Soup

  • Ingredients

  • Preparation

  • 2pkgs Maple Leaf® Ready Crisp® Fully Cooked Natural Bacon, large dice
  • 2cups cooked white potato
  • 4cups roasted cauliflower
  • 1tbsp butter
  • 1large onion, sliced
  • 1tbsp garlic, minced
  • 1 ½cup cream
  • 2 ½cups (625 mL) chicken broth
  • 1cup sour cream
  • Salt
  • Pepper
  • Marble cheese, shredded
  • Green onion, sliced
  • Additional sour cream
  1. In a large skillet melt butter over medium high heat.
  2. Cook onion until soft and golden for about 5 minutes, add garlic and cook an additional minute, stirring often. Set aside.
  3. Using a blender and working in batches, blend half the cauliflower, potato and onion mixture with broth, cream and sour cream on high until smooth. Pour into a large pot. Continue with remaining ingredients.
  4. Bring soup to a simmer.
  5. Add bacon and season with salt and pepper. If soup is too thick add additional broth to thin it out.
  6. Ladle soup into bowls and garnish with cheese, onion and a dollop of sour cream.
Tips icon

Great to make in big batches. Freezes well.

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