Meal Type: Lunch

Maple Leaf® Pork Tenderloin and Shaved Brussel Sprouts Salad

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

20

minutes

Serves
Portions icon

4

Portions

Maple Leaf® Pork Tenderloin and Shaved Brussel Sprouts Salad

  • Ingredients

  • Preparation

  • 1pkg Maple Leaf® Canadian Maple & Apple Pork Tenderloin
  • 3cups shaved brussel sprouts
  • 1cup green apple, diced
  • 1cup celery, thinly sliced
  • 1cup green pepper, diced
  • ¼cup feta cheese
  • Dressing:
  • 2tbsp olive oil
  • 1tbsp mustard
  • 1tbsp honey
  • 1clove garlic, minced
  • 1tsp lime juice
  1. Prepare Maple Leaf® Canadian Maple & Apple Pork Tenderloin per package directions.
  2. Combine fruits and vegetables in a large bowl.
  3. Make the dressing. In a small bowl, whisk together the olive oil, mustard, honey, garlic, and lime juice.
  4. Drizzle the dressing on the salad and toss to coat.
  5. Sprinkle with feta cheese and serve with pork tenderloin.
Tips icon

Prefer some extra crunch? Sprinkle chopped walnuts or pecans on your salad.

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Dinner for Breakfast: Smoked Ham Open Waffle

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

10

Minutes

Serves
Portions icon

4

Portions

Dinner for Breakfast: Smoked Ham Open Waffle

  • Ingredients

  • Preparation

  • 1(600g) pkg Maple Leaf® Original Natural Smoked Ham, sliced
  • 1280g pkg prepared frozen buttermilk waffles, toasted
  • ½cup leftover mashed potatoes
  • ½cup leftover cranberry sauce
  • 1cup leftover gravy, warmed
  1. Heat a nonstick skillet over medium high heat and sear the smoked ham slices for 1 minute per side, then set aside.
  2. Assemble each toasted waffle by spreading 1 tbsp cranberry sauce on the waffle, topped with 1 tbsp of mashed potato and 3-4 slices of smoked ham.
  3. Pour the warm gravy on top and serve.
Tips icon

Any Thanksgiving leftovers? Pile them on top of a fresh waffle to make for the most delicious breakfast creation

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Tangy Pomegranate Chicken

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

50

Minutes

Serves
Portions icon

4

Portions

Tangy Pomegranate Chicken

  • Ingredients

  • Preparation

  1. Preheat the oven to 375°F.
  2. Insert the onion inside the chicken cavity.
  3. Thoroughly mix the olive, salt, pepper, and thyme together. Evenly pour mixture over chicken.
  4. Roast chicken for 45 minutes.
  5. Meanwhile, in a saucepan stir in all ingredients of the glaze and bring to a boil over medium heat. Stir occasionally and reduce to ¾ of its original size and set aside.
  6. Halfway through the cook time, baste the chicken with the glaze and baste again at 40 minutes. Chicken should be a deep golden brown colour and cooked to an internal temperature of 165°F.
  7. Allow to rest a few minutes before carving.
Tips icon

Serve with orange slices and pomegranate for a decorative look – and squeeze orange over chicken for an added tangy taste!

If the chicken is browning too quickly, cover loosely with tin foil and remove for the last 10 to 15 minutes of cook time.

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Bacon Sweet Potato Mash

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

20

Minutes

Serves
Portions icon

4

Portions

Bacon Sweet Potato Mash

  • Ingredients

  • Preparation

  1. Heat a large skillet over medium high heat.
  2. Cook bacon until just crisp, about 5 to 6 minutes.
  3. Using a slotted spoon, remove onto a paper towel lined plate and keep warm.
  4. Add heavy cream, maple syrup, butter, and cooked bacon to the prepared mashed sweet potatoes and combine until all ingredients are incorporated and have a silky texture.
  5. Add salt to taste.
  6. Serve immediately.
Tips icon

Tight on time? Swap our Maple Leaf® Original Natural Bacon to our Maple Leaf® Ready Crisp® Fully Cooked Natural Bacon Pieces!

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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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