Brand Type: Prime Raised without Antibiotics

Cajun Honey Butter Crispy Chicken Sandwich

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

15

Minutes

Serves
Portions icon

4

sandwiches

CajunHoneyButterCrispyChickenSandwich-scaled

  • Ingredients

  • Preparation

  • 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
  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.
Tips icon

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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Chicken & Deli Stacker

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

15

Minutes

Serves
Portions icon

6

sandwiches

ChickenDeliStacker-min

  • Ingredients

  • Preparation

  • 2Maple Leaf Prime RWA Chicken Breast, cooked, cooled and shredded with a fork or thinly sliced
  • 18slices of Maple Leaf Natural Selections Oven Roasted Turkey
  • 18slices mild or hot genoa salami
  • 12slices provolone cheese
  • 18slices tomato
  • 1 ½cup head lettuce, shredded
  • 1cup spring mix lettuce
  • 1 tbsp Maple Leaf EZEE sub sauce, prepared
  • ¾cup mayonnaise
  • 1 ½tbsp parmesan cheese, finely grated
  • ¼tsp pepper
  • 1tsp lemon juice
  • 6large long wide hoagie or French crusty rolls, split
  1. Mix mayonnaise, parmesan, pepper and lemon juice in a small bowl and set aside.
  2. Place head lettuce and mixed greens in a large bowl and toss with sub sauce.
  3. Assemble sandwiches by placing base of bun onto a clean work surface. Spread a generous amount of parmesan mayo onto bread followed by two slices of cheese. Layer turkey followed by salami, chicken, sliced tomato and lettuce. Top with bun and repeat with remaining ingredients.
  4. Serve with lightly salted kettle chips or pretzels.
Tips icon

Make this your own! Try using MLNS black forest ham in place of turkey and cheddar in place of provolone. If you have any leftover parmesan mayo, keep in an airtight container for up to 3 days – great as a chip or vegetable dip.

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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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Summer Family BBQ “Top” your Dog your way

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

15

Minutes

Serves
Portions icon

12

hot dogs

SummerFamilyBBQTopYourDogYourWay-min

  • Ingredients

  • Preparation

  1.  Heat grill and cook hot dogs per package directions
  2. Create your topping tin by including the above ingredients into the muffin cups. Use one side for the kids and the other for the adults!
  3. Place hot dogs into buns and “top it your way”

**Stylist tips**

Add grill marks.

Suggestion to use La Fournee Doree top split brioche hot dog buns. They are great for the length of the hot dog.

Style one hot dog dressed as a suggestion and keep the others plain.

Tips icon

A muffin tin a smart and convenient way to serve your pickiest guests with an assortment of options! Try using your favorite toppings!

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Bacon Sprinkled Cheese Dogs with Creamy Coleslaw and Sweet Potato Fries

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

30

Minutes

Serves
Portions icon

6

Portions

BaconSprinkledCheeseDogs-min

  • Ingredients

  • Preparation

  1. Mix cabbage, carrot, and onion in a large bowl with mayonnaise. Season with salt and pepper to taste. Set aside and refrigerate until ready to use.
  2. Set air fryer to 400 degrees. In a large bowl, toss sweet potatoes with oil and season with salt and pepper. Working in batches fry sweet potatoes for about 15 minutes turning once. Keep warm until ready to serve. 
  3. Divide cheese onto bottom of each bun and place hot dog over top. Sprinkle bacon bits over top. Serve with a side of coleslaw dusted with paprika if using and crispy sweet potato fries.
Tips icon


**Please note all air fryers are calibrated differently, cook times may vary**
Try a flavor boost to your sweet potato fries! Sprinkle with a little parmesan cheese or your favorite Italian seasoning blend.

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Farmers Super Stuffed Bacon and Egg Burrito

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

35

Minutes

Serves
Portions icon

4

servings

FarmersBaconEggBurrito-min

  • Ingredients

  • Preparation

  • 1375gr package Maple Leaf Bacon, cooked until crisp and diced
  • 8eggs, whisked
  • 1small red pepper, diced
  • 1small onion, diced
  • 1 ½cup frozen hash brown potatoes, small dice
  • 1tbsp vegetable oil
  • 2tbsp butter, divided
  • 1cup marble cheese, shredded
  • 4large soft tortillas
  • Salt
  • Pepper
  • salsa, ketchup, hot sauce – optional
  1.  Heat oil and 1 tbsp of butter in a large non stick skillet over medium high heat. Add potatoes and cook stirring frequently for about 3 to 4 minutes. Add peppers and onions and cook for 2 to 3 minutes longer and season with salt and pepper. Turn heat down to low to keep warm.
  2. Heat oven to 425 degrees and line a baking sheet with parchment paper.
  3. Melt butter in a separate non stick skillet over medium heat. Pour in eggs and gently scramble until cooked through. About 3 to 5 minutes. Remove from heat.
  4. Lay tortillas flat on a clean surface. Divide scrambled eggs over top each followed by vegetables, bacon and cheese.
  5. Fold ends inward and tightly roll into a burrito. Place seam side down on prepared baking sheet.
  6. Spray the tops of the burritos lightly with cooking spray. Bake for about 5 to 7 minutes until golden brown and heated through. Broil on high for last minute of cooking if you like a crunchy burrito. Serve immediately with ketchup, salsa or your favorite hot sauce.
Tips icon

This recipe is great for meal prep. Batch up the recipe and freeze burritos in single serve portions. Air fry or reheat as you use. In a hurry, try using Maple Leaf Ready Crisp bacon and save time. 

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Sheet Pan Chicken Shawarma

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

45

Minutes

Serves
Portions icon

4

portions

SheetPanChickenShawarma-min

  • Ingredients

  • Preparation

  • *4Maple Leaf Prime RWA Chicken Breast
  • *2medium sweet potatoes, peeled and cubed
  • ¼cup olive oil, 2 tbsp reserved
  • ½lemon, sliced in half
  • 1tbsp honey + ½ tbsp
  • 2cloves garlic, minced
  • 1tbsp smoked paprika
  • 2tsp cumin
  • ¼tsp black pepper
  • ½tsp salt
  • ½tsp crushed chili flakes – optional
  • 1 ½tsp sesame seeds
  • *4cups mixed baby greens
  • 1tbsp sundried tomatoes packed in oil, chopped + 1 tbsp of the oil
  • *2cups Hummus, prepared
  • *½cup feta cheese, crumbled
  • Fresh dill – optional, garnish
    **Items such as spices, olive oil, honey and garlic are considered pantry staples – this is a notation for meals in six**

    **asterisk points to the 6 items needed to make this dish**
  1. Preheat oven to 425 degrees. 
  2. Combine smoked paprika, cumin, salt, pepper and chili flakes if using. 
  3. Place chicken onto a large baking sheet. Drizzle with 2 tbsp of olive oil and 1 tbsp of honey and the garlic. Squeeze 1 half of the lemon wedge over chicken and sprinkle seasoning over top. Toss well to coat.
  4. Place sweet potatoes in a large bowl and pour remaining olive oil over top. Sprinkle in sesame seeds and season with salt and pepper. Toss well to coat. Arrange potatoes around the chicken breast on sheet pan. 
  5. Place on center rack of oven for 30 to 35 minutes, turning potatoes half-way. Chicken should reach a temperature of 165 degrees and potatoes should be golden and caramelized. 
  6. Place lettuce and sundried tomatoes with oil in a large bowl. Squeeze remaining lemon over top and season with salt and pepper. Toss to coat well.
  7. Assemble meal by dividing and spreading hummus onto center of plate. Slice chicken and place over top. Spoon potatoes onto plate followed by salad. Sprinkle feta over top. Garnish with dill if using. Serve immediately. 
Tips icon

This middle eastern dish is sure to please. Be creative and garnish with sliced pickled beets and diced cucumbers. Serve with pita or naan bread.

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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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Game Day Popcorn Chicken Po’Boy Sandwich with Zesty Remoulade Sauce

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

30

Minutes

Serves
Portions icon

4-6

servings

  • Ingredients

  • Preparation

  • 1pkg Maple Leaf Prime® Raised without Antibiotics Frozen Popcorn Chicken (560g)
  • 2loaves prepared garlic bread, split but not sliced all the way through and toasted (325g)
  • 2½cups shredded head lettuce
  • 2 small tomatoes, sliced

    • …

  • Remoulade sauce:
  • ¾cup mayonnaise
  • 1tbsp Dijon mustard
  • 1tsp paprika
  • 1½tsp Cajun seasoning
  • 1tsp mild horseradish
  • 1clove garlic, minced
  • dash Worcestershire sauce
  • dash hot sauce
  1. Cook chicken per package directions.
  2. Meanwhile, mix all the ingredients for the remoulade sauce together in a small bowl. Refrigerate until ready to use.
  3. Assemble sandwiches by spreading a generous amount of remoulade onto each of the toasted garlic breads. Divide and layer tomatoes onto bread followed by lettuce and popcorn chicken.
  4. Slice sandwiches into halves or thirds. Enjoy immediately.
Tips icon

MAKE AHEAD! Make zesty remoulade sauce in advance and keep in an airtight container for up to 3 days. Batch it up! This sauce makes a great dip for French fries and Maple Leaf Prime chicken wings.

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