Meal Type: Lunch

BBQ Chicken Chop Suey

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

45

minutes

Serves
Portions icon

4

Portions

BBQ Chicken Chop Suey

  • Ingredients

  • Preparation

  • 1Maple Leaf Prime® Barbecue Chicken (8-piece whole chicken, cut up)
  • 2cups bean sprouts
  • ¼cup green pepper, Julienne
  • ¼cup red pepper, Julienne
  • ¼cup white onions, Julienne
  • ¼cup carrots, shredded
  • 1tsp garlic, finely chopped
  • 1tsp ginger, finely chopped
  • ½tsp sugar
  • 2tbsp sesame oil
  • 1tbsp soy sauce
  • 1tsp sesame seeds
  • Salt and Pepper
  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  2. Cook the chicken for 30 minutes or until internal temperature reaches 165°F. Set aside.
  3. Heat the oil in a large wok or nonstick skillet. Set over high heat. Once hot, add the crushed ginger and garlic.
  4. Add the vegetables and sauté for about 30 seconds, then add the soy sauce, sesame oil, sesame seeds and stir until completely incorporated.
  5. Season with salt and pepper to taste.
  6. Finally, stir in bean sprouts and cook for an additional 30 seconds. Serve in a bowl with the sliced chicken.

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Sausage and Bacon Pita Quesadillas

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

15

minutes

Serves
Portions icon

4

Portions

Sausage and Bacon Pita Quesadillas

  • Ingredients

  • Preparation

  • 1(375g pkg) Maple Leaf® Natural Original Smoked Sausage, diced
  • 4slices Maple Leaf® Original Natural Bacon, diced
  • 4pita breads
  • 1cup cheddar cheese, shredded
  • 1cup lettuce
  • 1medium red onion, diced
  • 1cucumber, diced
  • ¼cup parsley
  • 4tbsp hummus
  1. Heat a large non-stick skillet over medium heat.
  2. Add bacon and sausage to skillet. Cook, stirring frequently, for about 4 to 5 minutes until crispy. Set aside.
  3. Gently cut open the pita and coat with a thin layer of cheese.
  4. Top the cheese with lettuce, red onions, bacon and sausage.
  5. Add more shredded cheese on top and fold the pita over to enclose.
  6. Carefully place the pita quesadilla in a pan and cook over medium heat until cheese begins to melt and tortilla is golden brown.
  7. Carefully flip the quesadilla and cook for 1- 2 more minutes. Transfer to a plate.
  8. Slice into quarters and serve.

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Ham and Cheese Dumplings in meat sauce

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

30

minutes

Serves
Portions icon

4

Portions

Ham and Cheese Dumplings in Meat sauce

  • Ingredients

  • Preparation

    Dumpling Filling

  • 1(175g pkg) Maple Leaf ® Natural Selections® Baked Ham, diced into small pieces
  • 1pkg dumpling dough, prepared
  • ½cup mozzarella cheese, shredded

    • Meat Sauce

  • 1(375g pkg) Maple Leaf® Natural Original Smoked Sausage
  • 1medium onion, diced
  • ½cup tomato sauce, prepared
  • 1clove garlic, crushed
  • 1tbsp olive oil
  • Salt and Pepper
  • Parsley – for garnish

Meat Sauce

  1. Heat olive oil in a pan over medium heat and cook the onions and garlic until just softened, about 3 minutes.
  2. Add sausage to the mixture and break into crumbs. Add tomato sauce and stir frequently for 10 minutes. Season with salt and pepper and remove from heat. Allow to cool slightly.

Dumpling Filling

  1. In a large bowl mix diced ham and cheese together.
  2. Place two teaspoons of the cheese and ham filling in the center of the prepared dumpling circles and fold one side of the dough over the filling to form a half circle. Seal them by pressing the edges together with your fingers or a fork and place on a lightly floured baking sheet. Repeat this process with the remaining dough until all the filling is used.
  3. Bring a large pot of salted water to a boil. Carefully drop the dumplings into the pot and gently stir to prevent them from sticking. Cook for about 4-5 minutes, or until they float to the top.
  4. Remove the cooked dumplings and put them in a colander to drain.
  5. Serve with meat sauce. Garnish with chopped parsley.
Tips icon

Dip – Scoop half a cup of yogurt and mix with finely chopped parsley. Sprinkle with salt and pepper.

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Sausage and Ham Turkish Pide

Preparation
Bowl icon

7

Minutes

Total Time
Clock icon

22

minutes

Serves
Portions icon

8

Portions

Sausage and Ham Turkish Pide

  • Ingredients

  • Preparation

  1. Scramble and cook 4 medium eggs, set aside.
  2. Add a tablespoon of oil into a nonstick skillet over medium-high heat.
  3. Fry Maple Leaf® Natural Top Dogs™ for about 1 to 1 ½ minutes, turning frequently.
  4. Toast hot dog buns and spread ketchup and mayonnaise onto either side of the bun. Add spinach and sliced tomatoes if desired.
  5. Slice Maple Leaf® Natural Top Dogs™ vertically. Lay open face on one half of toasted bun.
  6. Spoon scrambled eggs onto bun and sprinkle cheese over top. Top with other half of bun.
Tips icon

Try using your favourite toppings that are in season and dipping in Marinara sauce.

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Grilled chicken and spring vegetable salad

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

30

minutes

Serves
Portions icon

4

Portions

Grilled chicken and spring vegetable salad

  • Ingredients

  • Preparation

  • 2Maple Leaf Prime® Raised Without Antibiotics chicken breasts
  • 4cups gem lettuce, torn into pieces
  • 1cup arugula or baby spinach
  • 1avocado, diced
  • 10cherry tomatoes, halved
  • 4radishes, thinly sliced
  • 6asparagus spears, trimmed, blanched, cut into 2” pieces, halved lengthwise
  • ¼cup feta cheese, crumbled
  • 6tbsp olive oil
  • 2tbsp red wine vinegar
  • 1.5tbsp basil pesto
  • Kosher salt 
  • Pepper
  1. Preheat BBQ to 400 F.
  2. Season chicken with salt and pepper and brush with vegetable oil.
  3. Grill chicken for approx. 5 to 7 minutes each side until internal temperature reads 165 F on a meat thermometer. Let cool.  Once cool, cut into 1” pieces.
  4. Whisk the olive oil, vinegar, and pesto in a small bowl until combined. Season with salt and pepper. Set aside.
  5. On a large platter, scatter the gem lettuce and arugula followed by the avocado, cherry tomatoes, and asparagus.   
  6. Top the salad with chicken, radishes, and feta cheese.
  7. Finish the salad with pesto vinaigrette.
Tips icon

Seasonal Suggestion: Leverage seasonal vegetables like snow peas and kale to add a summer touch and more fresh greens to your salad.

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Korean BBQ Chicken Thighs Dinner

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

2.5

hours

Serves
Portions icon

4 to 6

Portions

Korean BBQ Chicken Thighs Dinner

  • Ingredients

  • Preparation

  • 8Maple Leaf Prime® Raised Without Antibiotics Bone In Chicken Thighs
  • 1tbsp sesame seeds, toasted
  • 2green onions, thinly sliced
  • 2tbsp fried shallots
  • Marinade:
  • ¼cup lite soy sauce
  • ¼cup honey
  • 1tbsp sesame oil
  • 1tbsp rice vinegar
  • 4cloves garlic, finely grated 
  • 2tbsp ginger, finely grated
  • 1tbsp gochujang
  1. Place a small sauce pot on low heat and add the sesame oil, ginger and garlic. Cook, stirring frequently, for a minute until fragrant.
  2. Remove pan from the heat and whisk in remaining marinade ingredients. Return to heat and bring to a boil.  
  3. Remove from the heat and let cool to room temperature.
  4. In a baking dish, add the chicken thighs and cover with the marinade, making sure to evenly coat the chicken. Save a little bit of marinade to use when grilling. Cover and refrigerate for 1.5 hours.  
  5. Preheat BBQ to 400 F.
  6. Remove chicken from the marinade and add salt to the chicken on both sides. Bring chicken back to room temperature before grilling.
  7. Turn off half the grill and place the chicken non-skin side down for 10 to 15 minutes.  Flip the chicken onto the skin side and brush with some of the remaining marinade.  Cook until the internal temperature of the chicken reaches 165 F.
  8. Place chicken on a platter and top with green onions, sesame seeds, and crispy shallots.
Tips icon

Serve with steamed rice and bok choy or mustard greens.

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BBQ Top Dog Tacos

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

20

minutes

Serves
Portions icon

6

Portions

  • Ingredients

  • Preparation

  • 6Maple Leaf® Natural Top Dogs™
  • 6stand and stuff taco shells
  • 1cup lettuce, shredded
  • 1cup cheddar cheese, shredded
  • ¼cup tomato salsa
  1. Preheat BBQ to 350 F.
  2. Turn off one side of the bbq and place the taco shells on indirect heat.
  3. Add half the cheese to the tacos and cook until the cheese has melted.
  4. While the cheese is melting, cook the hot dogs on other half of grill according to package instructions.
  5. Place the cooked hot dogs into the taco shells and top with the remaining cheese. 
  6. Cook the taco for 2 to 3 more minutes until the cheese has melted.
  7. Top tacos with lettuce and salsa and serve.
Tips icon

Top the tacos with your favorite garnishes such as guacamole, sour cream, hot sauce etc…

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Chicken with Spring Vegetables and Orzo

Preparation
Bowl icon

20

Minutes

Total Time
Clock icon

45

minutes

Serves
Portions icon

4 to 6

Portions

Chicken with Spring Vegetables and Orzo

  • Ingredients

  • Preparation

  • 5slices Maple Leaf® Natural Bacon, cut into 1/2” pieces
  • 8Maple Leaf Prime® Raised Without Antibiotics boneless, skinless chicken thighs
  • 1onion, diced
  • 1large clove of garlic, finely chopped
  • 2tbsp olive oil
  • 1cup orzo pasta
  • 1cup cherry tomatoes, halved
  • 2cups low sodium chicken stock
  • ½cup white wine
  • 5spears asparagus, cut into ¼” rounds
  • ½cup sweet peas, fresh or frozen
  • 1cup baby spinach
  • ¼cup Parmesan cheese, grated
  • ½cup 35% cream
  • ¼cup Italian parsley, roughly chopped
  • 1tbsp lemon juice
  • Salt and pepper
  • Chicken Rub:
  • 1tsp garlic powder
  • 1tsp Spanish paprika
  • 1tsp dried oregano
  • 1tsp kosher salt
  • ½tsp black pepper
  • ½tsp chili flakes, optional
  1. Preheat oven to 400 F.
  2. In a small bowl, combine all the chicken rub ingredients and mix.  
  3. Lay out the chicken thighs on a baking sheet and evenly sprinkle the rub on both sides of the chicken. Let sit for 10 minutes.
  4. While the chicken is marinating, place a large sauté pan on medium heat and add the bacon.  Cook the bacon until golden in colour. Remove bacon from the pan and set aside. Pour bacon fat into a small bowl and set aside as well.
  5. Return the pan back to stove top on medium heat and add half the olive oil and 4 chicken thighs. Cook for 2 to 3 minutes until golden in colour, then flip and continue to cook another 2 to 3 minutes. Remove the chicken from the pan and repeat with the remaining oil and other 4 chicken thighs. 
  6. Using the same pan on low heat (no need to clean the pan) add 1 Tbsp of bacon fat, onions, and garlic and cook for a few minutes until the onions are soft.
  7. Stir in the orzo and toast for 2 minutes.
  8. Deglaze the pan with the wine and let reduce for 1 minute.  Add the chicken stock, cream, cherry tomatoes, and spinach and bring pan up to a boil.  
  9. Place the chicken into the orzo. The chicken should almost be completely covered with the orzo mixture.
  10. Place the pan into the oven on the middle rack and cook for 20 minutes until the chicken thighs have reached 165 F with a meat thermometer.
  11. Remove the chicken from the pan. 
  12. To finish the orzo, add the asparagus, peas, parsley, and Parmesan cheese. Stir together and then add the lemon juice. Adjust the seasoning with salt and pepper as needed. 
  13. To serve, spoon some orzo in a bowl and top with a couple pieces of chicken.
Tips icon

Serve with a big green salad.

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Herb and Garlic Chicken Spring Dinner

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

45

minutes

Serves
Portions icon

4

Portions

Herb and Garlic Chicken Spring Dinner

  • Ingredients

  • Preparation

  • 1Maple Leaf Prime® Herb and Garlic Seasoned Flattened Chicken
  • Salad:
  • 12cups romaine lettuce, chopped
  • ¼cup Caesar salad dressing, prepared
  • ½cup croutons
  • ¼cup Parmesan, grated
  • Lemon, optional
  • 1large sour dough bread, sliced
  • Soft butter
  1. Preheat oven to 400 F. Place chicken on a parchment lined baking sheet and cook on center rack of oven for 35 to 45 minutes or until internal temperature of 165 F is reached. If chicken is browning too quickly, cover loosely with tin foil, but remove the tin foil for the last 5 minutes of cooking.
  2. Place all the ingredients for salad in a large bowl and toss well to coat.
  3. Remove chicken from oven and allow to cool for about 5 minutes. Cut into quarters and serve with salad and bread for a complete meal.

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