Meal Type: Sides & appetizers

Sheet Pan Chicken Cheesesteak Nachos

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

23 to 25

Minutes

Serves
Portions icon

2 to 4

servings

250g pkg Maple Leaf® Natural Shredded Chicken

  • Ingredients

  • Preparation

  • 1250g pkg Maple Leaf® Natural Shredded Chicken
  • 1250g bag of tortilla chips
  • 2small bell peppers, seeded and sliced
  • ½small red onion, sliced
  • 1tbsp vegetable oil
  • ½tbsp steak spice + extra for garnish
  • 3 ½cups shredded Italian cheese blend, divided
  • Sliced pepperoncini or banana peppers, optional
  1. Preheat oven to 450°F
  2. Heat oil in a large skillet over high heat. Add peppers and onions, stir frequently while allowing peppers and onions to blister and brown about 2 to 3 minutes.
  3. Reduce heat to medium high and add shredded chicken and steak spice. Cook for 1 to 2 minutes longer.
  4. Line a baking sheet with parchment paper.
  5. Arrange half the tortilla chips onto baking sheet.
  6. Sprinkle with half the cheese and top with remaining tortilla chips.
  7. Using tongs, arrange chicken and vegetable mixture over top and sprinkle over remaining cheese.
  8. Bake on center rack of oven for 5 to 8 minutes or until cheese is melting and golden brown.
  9. Garnish with pepperoncini if using and sprinkle with dried oregano and extra steak spice. Serve immediately.
Tips icon

This recipe can be so versatile! Make this using Maple Leaf® Natural Sliced Chicken or Shredded Turkey!

Don’t miss

Start a conversation with your family about climate change

Download our colouring book

Best Ever Buffalo Chicken Dip

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

35

Minutes

Serves
Portions icon

4 to 6

servings

Best Ever Buffalo Chicken Dip

  • Ingredients

  • Preparation

  • 1250g pkg Maple Leaf® Natural Shredded Chicken
  • 1250g pkg cream cheese, softened
  • ½cup buffalo wing sauce, prepared
  • ½cup blue cheese or ranch salad dressing
  • 2cups of blended Monterey jack cheese and cheddar shredded, divided.
  • Small diced carrot and celery
  • 1/3cup blue cheese, crumbled, optional
  1. Heat oven to 350°F
  2. In a large bowl combine chicken, cream cheese, buffalo sauce, salad dressing and half the shredded cheese. Stir well to combine.
  3. Spoon into a baking dish. Sprinkle remaining shredded cheese and blue cheese over top.
  4. Bake for about 20 to 25 minutes. Cheese should be golden and dip should be bubbling and gooey.
  5. Garnish with carrot and celery. Serve immediately.
Tips icon

Make a gooey buffalo burger! Use Maple Leaf® Natural Ground Beef and substitute blue cheese dressing for ranch. Garnish with chopped green onions.

Don’t miss

Start a conversation with your family about climate change

Download our colouring book

Bacon Wrapped Swedish Meat Ball Bombs

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

40 to 45

Minutes

Serves
Portions icon

24

meatballs

Bacon Wrapped Swedish Meat Ball Bombs

  • Ingredients

  • Preparation

  1. Preheat oven to 425°F
  2. On a clean surface tightly wrap each meatball with bacon and place seam side down on a parchment lined baking sheet.
  3. Bake 20 to 25 minutes until bacon is crisp and meatballs are an internal temperature of 165 degrees.
  4. Blot bacon balls with paper towel and arrange onto a platter.
  5. Garnish with chopped fresh parsley and serve with BBQ to dip.
Tips icon

Use your favourite meatball – try chicken or turkey!

Don’t miss

Start a conversation with your family about climate change

Download our colouring book

Creamy Bacon Brussels Sprouts

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

40

Minutes

Serves
Portions icon

8

servings

Creamy Bacon Brussels Sprouts

  • Ingredients

  • Preparation

  • 1375 gram package Maple Leaf® Natural Bacon, diced
  • 2lbs Brussels Sprouts, trimmed and sliced in half
  • 2tbsp butter
  • 1cup cream
  • ½cup chicken stock
  • 1tbsp instant flour
  • 1 ½cup Italian blended shredded cheese
  • Nutmeg, pinch
  • Salt
  • Pepper
  1. Cook bacon over medium high heat until just beginning to crisp.
  2. Using a slotted spoon remove onto a paper towel lined plate. Remove all but 1 tbsp of the rendered bacon fat. Add butter and melt.
  3. Add in brussels sprouts and allow to brown tossing often, about 5 to 7 minutes. 
  4. Add half the bacon, cream, chicken stock, nutmeg and instant flour. Stir well and season with salt and pepper. Allow to simmer for about 10 to 15 minutes.
  5. Brussels sprouts should be tender / crisp and sauce slightly thickened. Sprinkle cheese over top and allow to melt. Sprinkle remaining crisp bacon over top and serve immediately.
Tips icon

Achieve a nice cheese crust by putting the brussels sprouts under the broiler!

Don’t miss

Start a conversation with your family about climate change

Download our colouring book

Classic Bacon Spinach Dip

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

20

Minutes

Serves
Portions icon

4 to 6

servings

Classic Bacon Spinach Dip

  • Ingredients

  • Preparation

  • 1375 gram package Maple Leaf® Natural Bacon, diced
  • 1300 gram package chopped frozen spinach, boiled and drained of all water
  • 140 gram package dry vegetable soup mix
  • 2cloves garlic, minced
  • ¾cup mayonnaise
  • 1cup sour cream
  • 1425 gram dark pumpernickel round loaf or sourdough round loaf
  • Paprika
  1. Heat a large skillet over medium high heat.
  2. Cook bacon stirring frequently until crisp. Remove onto a paper towel lined plate.
  3. In a large bowl combine spinach, soup mix, garlic, mayonnaise, sour cream and half the cooked bacon. Stir well.
  4. Using a sharp serrated knife carefully carve around the top of the loaf. Pull top off and hollow out the bread.
  5. Spoon dip into bread bowl. Sprinkle remaining half of bacon over top of the dip and dust with paprika.
Tips icon

Make it festive! Press a star shaped cookie cutter into cheese to cut out holiday shapes and garnish dip.

Don’t miss

Start a conversation with your family about climate change

Download our colouring book

Oven Roasted Turkey and Fresh Bean Meal Salad

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

15

Minutes

Serves
Portions icon

4

Portions

Oven Roasted Turkey and Fresh Bean Meal Salad

  • Ingredients

  • Preparation

  • 1175g package Maple Leaf® Natural Selections® Oven Roasted Turkey
  • 200gfresh green beans, blanched and cooled
  • 150gfresh yellow beans, blanched and cooled
  • 1bunch asparagus, blanched and cooled
  • 10cherry tomatoes, halved
  • ¾lbs steamed potatoes, cooled and halved
  • 1large head boiled egg, grated and halved
  • ¾cup Emmenthaler cheese, grated
  • ⅓cup vinaigrette dressing, prepared
  1. In a large bowl combine, beans, asparagus, potatoes, tomatoes and half the cheese. Toss to coat well.
  2. Arrange salad onto a large platter.
  3. Arrange turkey slices in folds on top of salad.
  4. Sprinkle with remaining cheese and grate egg over top.
  5. Serve with fresh bread and soft butter
Tips icon

This is a great make-ahead recipe. Allow salad to stand overnight in dressing for an enhanced flavor and finish salad the next day with turkey or your favorite Maple Leaf Natural Selections meat!

Tips icon

Seasonal Suggestion: Carrots are a great seasonal addition to incorporate more fresh flavours and a touch of colour to your salad.

Don’t miss

Start a conversation with your family about climate change

Download our colouring book

Bacon Wrapped Shrimp and Salmon Bites

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

45

Minutes

Serves
Portions icon

24

servings

Bacon Wrapped Shrimp and Salmon Bites

  • Ingredients

  • Preparation

  • 1pkg Maple Leaf® Natural Bacon, cut in half
  • 12Jumbo shrimp, pat dry
  • 325gfresh center cut salmon, skin removed and cut into 1 inch cubes
  • 2tbsp Old Bay Seasoning + extra if desired

    • Dip:

  • ¾cup mayonnaise
  • 1clove garlic. minced
  • ¾tbsp fresh lemon juice
  • ½tsp pepper
  • 1heaping tbsp (45 mL) Parmesan cheese
  1. Preheat grill to medium high heat.
  2. Sprinkle shrimp and salmon with seasoning.
  3. On a clean surface place a half slice of bacon down and place shrimp at the base of bacon.
  4. Roll up tightly and place seam down onto a parchment lined baking sheet. Continue with salmon.
  5. Sprinkle the bacon-wrapped seafood with extra seasoning if desired.
  6. Heat a large non-stick skillet to medium-high heat. Working in batches and turning frequently and placing seam side down cook bacon wrapped seafood until golden brown and an internal temperature of 165 degrees is reached.
  7. Remove onto a paper towel lined plate. Keep warm.
  8. In a small bowl mix together all the ingredients for the dip.
Tips icon

Place onto a serving platter and serve along side dip, prepared cocktail sauce and lemon wedges. Garnish with chopped parsley.

Don’t miss

Start a conversation with your family about climate change

Download our colouring book

Crispy Bacon Topped Devilled Easter Egg Baskets

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

15

Minutes

Serves
Portions icon

24

devilled eggs

Crispy Bacon Topped Devilled Easter Egg Baskets

  • Ingredients

  • Preparation

  • 12eggs, hard boiled, peeled, sliced and yolks removed
  • 185g pkg Maple Leaf® Ready Crisp® Bacon bits
  • ⅓cup mayonnaise plus extra
  • Salt
  • White pepper
  • 1bunch fresh curly parsley, stems removed
  • ⅓cup alfafa
  • 24chives, trimmed
  1. In a large bowl using a hand mixer blend yolks and mayonnaise on medium high.
  2. Add more mayonnaise until the mixture is smooth and free of any lumps and consistency is moderately thick.
  3. Transfer mixture into a piping bag outfitted with a large star. Pipe mixture into hollowed out egg halves.
  4. Place bacon into a microwave safe dish lined with paper towel for about 30 to 45 seconds. Allow to cool slightly.
  5. Sprinkle onto devilled eggs. Place a small tuft of alfalfa over top.
  6. Carefully take chives and create the basket “handle” by wedging each end into the filling of the egg at each side.
  7. Arrange curly parsley onto a large platter and arrange eggs over top to create a “garden patch”.
Tips icon

Can be made in advance. Get the kids to help – this is a fun way to get them creative in the kitchen.

Don’t miss

Start a conversation with your family about climate change

Download our colouring book

Bacon Stuffed Celery Boats

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

5 (+ 1hr chill time)

Minutes

Serves
Portions icon

28

boats

Bacon Stuffed Celery Boats

  • Ingredients

  • Preparation

  • 185g pkg Maple Leaf® Ready Crisp® bits
  • 140g pkg dry vegetable soup mix
  • ½cup mayonnaise
  • ¾cup sour cream
  • ½cup cream cheese
  • ½cup fresh parsley, chopped
  • 1bunch celery, trimmed and cut into 2 to 2.5 inch logs
  1. In the base of a food processor combine soup mix, mayonnaise, sour cream, cream cheese and parsley.
  2. Blend on high until just combined. About a minute. Spoon mixture into a bowl and allow to chill for an hour.
  3. Heat a small skillet over medium heat and gently heat up bacon bits. Remove from heat and set aside.
  4. Spoon mixture into a piping bag outfitted with a star tip. Pipe filling into the celery cavity. Continue until all the filling is used.
  5. Generously sprinkle bacon bits over each celery boat. Serve immediately.
Tips icon

Get your kids to help! Choose fun tips for the piping bag to create different celery boats. Filling can be made two days in advance and kept in an air tight container.

Don’t miss

Start a conversation with your family about climate change

Download our colouring book