Asian Style Garden Chicken Ramen

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  • Ingredients

    • 2Maple Leaf Prime RWA Chicken Breast, cubed
    • 400gr Ramen Noodles, cooked, drained and kept warm
    • 454gr baby bok choy, blanched and quartered 
    • 1cup snow peas 
    • 2cups napa cabbage, shredded
    • 227gr mushrooms, sliced
    • 1cup carrot, shredded
    • 1medium onion, sliced
    • 2cloves garlic, minced
    • 2tbsp vegetable oil

      Sauce:
    • 2tbsp cold water
    • 2tbsp cornstarch
    • ½cup chicken broth
    • 1tbsp sesame oil
    • ¼cup soya sauce
    • ¼cup honey
    • 1tsp crushed chili pepper or sriracha – optional
  • Preparation

    1.  Mix cold water and cornstarch in a small bowl until well combined. Add chicken broth, sesame oil, soya sauce, honey and chili if using. Whisk well to combine and set aside.
    2. Heat oil in a large nonstick skillet or wok over medium high heat. Cook chicken for 4 to 5 minutes until golden brown. 
    3. Add onion and mushrooms and cook stirring frequently for about 3 to 4 minutes or until vegetable are softened and fragrant.  Add garlic and cook 1 minute more.
    4. Add bok choy and snow peas and pour sauce over top. Stir well to coat and allow to simmer for about 2 minutes.
    5. Add cabbage and carrots and stir to incorporate. Simmer on low to wilt cabbage, about 5 minutes stirring often. 
    6. Season with salt and pepper to taste. If you like a saucier stir fry add a little more chicken broth. Serve over ramen noodles and garnish with crunch chow mien or chopped peanuts.
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Make it your own with the best the season has to offer! Try using broccoli, peppers or green spring onion or even top with a fried egg sprinkled with toasted sesame seeds! Need to save time? Try using Maple Leaf Prepped and Ready Shredded Chicken

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Cajun Honey Butter Crispy Chicken Sandwich

Preparation
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  • Ingredients

    • 1560gr box Maple Leaf Prime RWA Chicken, cooked per package directions
    • 2tbsp honey
    • 4tbsp butter
    • 3tsp mild Cajun seasoning
    • 2cups lettuce, shredded
    • 4slices tomato
    • 8slices dill pickle 
    • 4small sesame seed buns, split and toasted
    • Cayenne – optional
  • Preparation

    1.  Melt butter in a small bowl for about 1 minutes. Add honey and Cajun seasoning and stir well to combine. Keep warm. 
    2. Assemble sandwiches by laying bottom buns on a clean surface. Divide lettuce over top and place 1 to 2 chicken strips over top. 
    3. Drizzle warm Cajun sauce over top of chicken strips followed by tomatoes and pickle. Top with remaining bun. Serve immediately.
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Take this sandwich up a level and try adding Maple Leaf Ready Crisp Bacon. Looking for another twist – try adding smoky chipotle seasoning to the sauce in place of Cajun for a southwestern kick.

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Bacon and Spring Pea Carbonara

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  • Ingredients

    • 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
  • Preparation

    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.
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Serve with toasted garlic bread and a side garden salad.

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Tex-Mex Air Fryer Chimichangas

Preparation
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  • Ingredients

    • 1pkg Maple Leaf® Natural Shredded Chicken (250g)
    • 1tbsp vegetable oil
    • 1can diced tomatoes, loosely drained reserving a little liquid (284ml)
    • 3tbsp canned chopped green chili
    • 1 tbsp taco seasoning
    • 1bag tex mex shredded cheese blend (320g)
    • 610 inch tortillas
  • Preparation

    1. Heat air fryer to 375°F.
    2. Heat oil in a large nonstick skillet over medium high heat. Add chicken and stir for about 1 to 2 minutes until starting to brown. Add seasoning and mix well to combine and cook for an additional minute.
    3. Pour in tomatoes and chopped green chili. Allow to simmer for about 5 minutes stirring occasionally. You should have very little or no liquid left in your skillet. Remove from heat and allow to cool slightly.
    4. Assemble chimichangas by laying tortillas flat onto a clean surface. Divide cheese onto tortillas followed by chicken mixture. Roll in the sides of the tortillas and tightly roll up.
    5. Working in batches of 2 at a time place chimichangas seam side down in the basket of the air fryer. Cook for 5 to 6 minutes. The outside should be golden and crisp, and the filling should be warm. Enjoy immediately.
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**All air fryers are calibrated differently. Ensure to watch your cook times. Serve topped with sour cream, pico de gallo and guacamole.

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Mixed Deli Cheesy Crescent Ring

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  • Ingredients

  • Preparation

    1. Preheat oven to 375°F. Line a large baking sheet with parchment paper.
    2. Carefully unroll dough and separate the perforations. Create a ring slightly over lapping at the long ends of the dough towards the center and the points of dough outwards.
    3. Place half of the cheese slices around the center of the dough. Fold turkey and place over top of cheese followed by ham and remaining cheese.
    4. Fold pointed end over the meat and cheese toward the center of the ring and fold tip under base of dough and crimp with your fingers.
    5. Brush the top of the dough with butter and sprinkle with seasoning.
    6. Bake on center rack of oven for about 11 to 14 minutes. Pastry should be golden brown, and cheese should be gooey and melted. Allow to cool slightly and cut into desired number of slices.
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Try using your favorite sliced Maple Leaf® Natural Selections® meats! Don’t have everything bagel seasoning – Don’t worry! Make your own by combining a small amount of sesame seeds, poppy seeds and garlic salt!

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Creole Style Express Jambalaya

Preparation
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  • Ingredients

    • 2pkg Maple Leaf® Natural Sliced Chicken Breast (250g)
    • 1kielbasa, sliced into half moons (150g)
    • 2pkg prepared ready to eat long grain rice, prepared per pkg directions (250g)
    • 1small onion, diced
    • 1 small green pepper, diced
    • 2stalks celery, diced
    • 2cloves garlic, minced
    • 1bay leaf
    • 1can diced tomatoes including juices (398ml)
    • 1tbsp vegetable oil
    • 1tsp smoked paprika
    • ½cup chicken broth + extra
    • dash hot sauce
    • salt
    • pepper
  • Preparation

    1. Heat oil in a large nonstick skillet over medium-high heat.
    2. Add onion, peppers and celery. Brown vegetable stirring frequently for about 2 to 3 minutes. Add garlic and smoked paprika and stir 1 minute longer.
    3. Add chicken and kielbasa and cook for 2 to 3 minutes longer or until starting to brown.
    4. Add rice and toss to coat. Pour in tomatoes with juices and chicken broth. Stir to combine well and allow to simmer for about 5 minutes. Liquid should be almost evaporated. If you enjoy a saucier Jambalaya add a little extra chicken broth.
    5. Season with salt and pepper and hot sauce. Adjust to taste.

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One Pan Cheesy Ham & Broccoli Gnocchi

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  • Ingredients

    • 2cups Maple Leaf® Original Natural Smoked Ham, diced
    • 1pkg prepared ready to eat Gnocchi (700g)
    • 1tbsp butter
    • 2cups broccoli florets
    • 1 tbsp garlic, minced
    • cup cream
    • 1cup chicken broth + extra
    • 1 ½tbsp parmesan cheese, grated
    • 2heaping tbsp sun dried tomatoes, sliced
    • 1tbsp fresh parsley, minced
    • 1cup Italian cheese blend, shredded
    • salt
    • pepper
  • Preparation

    1. Heat butter in a large nonstick skillet over medium high heat. Pan fry gnocchi per package directions.
    2. Add ham and broccoli. Cook for another 3 to 4 minutes until ham has started to brown. Add garlic and stir 1 minute longer.
    3. Pour in cream and stir to combine. Add sun dried tomatoes and parmesan cheese. Stirring constantly add in chicken broth.
    4. Allow to simmer for about 5 minutes. Sauce should thicken slightly. If you like a saucier dish thin out by adding a little more broth. Season with salt and pepper to taste.
    5. Sprinkle cheese and parsley over top. Keep skillet on low heat for about 5 minutes until cheese has melted. Serve immediately.
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Serve with garlic toast and a side salad.

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Crunchy Chicken Lunchbox Fajita Wraps

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  • Ingredients

  • Preparation

    1. Prepare chicken strips per package directions. Allow to cool fully and roughly chop. Set aside.
    2. Heat oil in a large nonstick skillet over high heat. Add pepper and onions. Allow vegetables to sear and blacken while stirring occasionally, about 1 minute. Reduce heat to medium and add seasoning. Continue to cook for about 2 to 3 minutes until vegetables are softened. Allow vegetables to cool completely.
    3. Combine salsa and sour cream in a small bowl.
    4. Assemble wraps by laying tortillas flat on a clean surface. In a large bowl toss lettuce with salsa mixture. Divide lettuce between tortillas followed by chicken, vegetables and cheese. Roll tortillas up tightly.
    5. Place in an airtight container in the refrigerator until ready to eat.
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MAKE AHEAD! Make all components the night before and assemble in the morning for lunches. Consume within 1 day.

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Thankgivings Ham Jumble Casserole

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  • Ingredients

    • 1600g pkg Maple Leaf® Original Smoked Ham, diced
    • 1 ½cup frozen pea and carrot blend, thawed
    • 1284ml can cream of chicken soup
    • 567gprepared mashed potatoes
    • 1small onion, diced
    • 1120g pkg stuffing mix prepared per package directions
    • ¼tsp thyme, dried
    • tsp sage, dried
    • Butter
  • Preparation

    1. Heat oven to 375°F.
    2. Generously butter an 8” casserole dish.
    3. In a large bowl mix ham with vegetables and soup. Spoon into base of casserole dish. Spoon mashed potatoes evenly over top follow by stuffing.
    4. Loosely tent with tin foil and bake in middle rack of oven for 30 minutes. Remove foil and set oven to broil for about 1 to 2 minutes until golden brown.
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Serve with a drizzle of gravy and cranberry sauce

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