Recipe Tag: a 6 ingredient meal

Baked Chicken Meatball Marinara

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

30

minutes

Serves
Portions icon

20

Meatballs

Baked Chicken Meatball Marinara

  • Ingredients

  • Preparation

  • 1454g package Maple Leaf Prime® Extra Lean Ground Chicken
  • 1large red onion, sliced
  • 2teaspoon fresh thyme
  • 2tbsp olive oil
  • 3cloves garlic, minced
  • 1medium egg, beaten
  • ½cup parmesan cheese, grated
  • ⅓cup breadcrumbs
  • 2tsp dry oregano
  • ½tsp paprika
  • 1cup parsley, chopped
  • Salt, to taste
  • Pepper, to taste
  1. Preheat the oven to 400 F.
  2. In a large mixing bowl, add the sliced onions.
  3. Sprinkle with Salt and half the thyme. Drizzle some extra virgin olive oil and toss to combine. Transfer to a sheet-pan and spread well.
  4. In the same mixing bowl, add ground chicken, garlic, egg, remaining thyme, parmesan cheese, breadcrumbs, oregano, paprika, pinch of salt and black pepper, and fresh chopped parsley. Drizzle a bit of extra virgin olive oil.
  5. Mix well until the chicken meatball mixture is well-combined.
  6. Form the mixture into small chicken meatballs about 1 tablespoon each.
  7. Arrange the chicken meatballs on the same sheet pan with the onions.
  8. Bake for 25 minutes or until meatballs begin to turn a beautiful golden colour.
  9. Remove from the oven and serve immediately
Tips icon

Serve with marinara sauce.

Tomatoes cut into wedges can be
baked with onions and meatballs

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Easy Weeknight Chicken Ramen

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

30

minutes

Serves
Portions icon

4

Portions

Easy Weeknight Chicken Ramen

  • Ingredients

  • Preparation

  1. Season the chicken with salt, pepper, and vegetable oil.
  2. Heat butter in a large pot over medium high heat. Brown chicken for 3 to 4 minutes per side and remove onto a platter, keep warm.
  3. Add garlic and ginger to pot and cook for 1-2 minutes until softened. Add soy sauce and stir to combine.
  4. Add chicken broth to the pot, cover, and bring to a boil.
  5. Return chicken to pot and reduce heat to low simmer. Cover and cook for about 8 to 10 minutes or until internal temperature of 165 degrees is reached.
  6. Transfer the chicken to a plate and slice the chicken into thin slices.
  7. Divide the noodles into 4 medium serving bowls. Add ramen broth and equally divide the fried egg and sliced chicken.
  8. Top with carrots and scallions and serve immediately.
Tips icon

Add some toppings to your Ramen!
– Jalapeno
– Scallions
– Green peppers
– Mushrooms

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Maple Leaf Rotisserie Chicken with Butternut Squash Soup

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

45

minutes

Serves
Portions icon

4

Portions

Maple Leaf Rotisserie Chicken with Butternut Squash Soup

  • Ingredients

  • Preparation

  • 2packages of Maple Leaf® Rotisserie Chicken Legs
  • 3cups butternut squash, peeled and diced into ¼ inch pieces
  • ½cup Yukon Gold potatoes, peeled and diced into ¼ inch pieces
  • ½cup celery, diced
  • ½cup white onion, diced
  • ½cup heavy cream
  • 4cups chicken stock
  • 2tbsp butter
  • Green onion, for garnish
  1. Preheat the oven to 375°F.
  2. In a large pot, melt butter over medium heat and cook the vegetables until lightly browned.
  3. Pour in the stock to cover the vegetables and let cook. Bring to boil and reduce the heat and simmer for 25 minutes until the vegetables are tender.
  4. Meanwhile, prepare Maple Leaf® Rotisserie Chicken Legs per package instructions.
  5. Transfer the vegetables to a blender and process until smooth.
  6. Return the soup to the pot and add heavy cream to reach the desired consistency.
  7. Ladle soup into serving bowls and garnish with green onion. Serve with Maple Leaf® Rotisserie Chicken Legs.
Tips icon

Serve with a green salad to make it a complete meal!

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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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Southwest BBQ Shredded Chicken Burrito Bowl

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

15

Minutes

Serves
Portions icon

4

Portions

  • Ingredients

  • Preparation

  • 2250gr pkg Maple Leaf Prepped and Ready BBQ Shredded Chicken
  • 1397g pkg Spanish style rice, cooked and kept warm
  • 1tbsp vegetable oil
  • 1cup corn
  • 1cup black beans, rinsed and drained
  • 1cup tex mex blend cheese, shredded
  • 4cups Romain lettuce, chopped
  • 1cup pico de gallo or salsa, prepared
  • BBQ sauce – optional
  • Avocado, sliced – garnish
  • Lime wedges – garnish
  1. Heat oil in a large nonstick skillet over medium high heat. Pan fry chicken stirring frequently for 2 to 3 minutes until just starting to brown and chicken is warmed through.
  2. Place corn and beans in a small bowl and microwave until heated through.
  3. Assemble burrito bowl by dividing prepared rice onto 4 plates. Spoon rice onto plate in a large circle. Divide and spoon chicken onto center of the rice. Working clockwise around the chicken spoon corn and bean mixture followed by lettuce, cheese and pico de gallo.
  4. Drizzle with extra BBQ sauce if using and garnish with avocado and lime.
Tips icon

Make it your own! There are so many possibilities to make a chicken burrito bowl. Try using sauteed peppers and onions
in place of beans and corn and make it a fajita bowl!

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Popcorn Chicken Parmesan Fettuccini Alfredo

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

20

Minutes

Serves
Portions icon

4

Portions

  • Ingredients

  • Preparation

  • 1560gr Maple Leaf Prime Popcorn Chicken
  • 1500gr pkg Pappardelle noodles or other long wide pasta, cooked and drained
  • 1tbsp olive oil
  • 1420ml jar Alfredo sauce, prepared
  • 1350ml jar tomato sauce, prepared and warmed through
  • 1cup red and green peppers, thinly sliced
  • ⅓cup parmesan cheese, grated
  • ½cup pasta water, reserved from cooking pasta
  • Salt
  • Pepper
  • Basil – garnish
  • Cherry tomato – chopped, garnish
  1. Preheat oven to 425 degrees and prepare chicken per package directions
  2. Heat olive oil in a large pot. Add peppers and cook for about 2 to 3 minutes until just softened.
  3. Add alfredo sauce and reserved pasta water and combine well.
  4. Add cooked pasta and parmesan to sauce and toss well to coat. Season with salt and pepper.
  5. Toss popcorn chicken in warm tomato sauce. Divide pasta onto plates and spoon chicken over top.
  6. Garnish with fresh basil and chopped cherry tomatoes. Sprinkle with extra parmesan cheese if desired.
Tips icon

Try serving with warm garlic loaf.
Like a little spice, season with crushed chili peppers for a little kick.

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Sheet Pan Ham and Cheese Croissants

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

20

Minutes

Serves
Portions icon

6

Sandwiches

Sheet Pan Ham and Cheese Croissants

  • Ingredients

  • Preparation

  • 12slices Maple Leaf Smoked Black Forest Ham, thinly hand sliced from a 600gr half ham
  • 6large croissants, split
  • 3slices swiss cheese, cut on the bias
  • 6slices cheddar cheese, halved
  • 18slices firm plum tomato, sliced thin
  • 3tbsp mayonnaise
  • ½tbsp Dijon mustard
  • Olive oil spray
  • Poppy seeds – optional
  • Garlic salt – optional
  • Fresh thyme – garnish
  1. Preheat oven to 375 degrees. Line a large baking sheet with parchment paper.
  2. Mix mayonnaise and Dijon in a small bowl. Place croissants on a clean surface and spread a scant amount on the inside of each bottom and top of croissant.
  3. Assemble by placing 1 half slice of swiss cheese onto bottom of each croissant followed by 2 slices ham, 3 tomato slices and two half slices of cheddar placed side by side and top of croissant. Repeat with remaining ingredients.
  4. Lightly spray top of croissant with olive oil. Sprinkle poppy seeds and garlic salt over top. Add fresh thyme over top if using.
  5. Bake on center rack of oven for 8 minutes or until cheese is bubbling and melted and sandwich is heated through. Serve immediately.
Tips icon

This recipe is a great use of left over ham – make them mini by using mini croissants! Dice the ham for an easy fit onto the base of a small croissant and use your favorite cheese combination! This recipe is also great using honey mustard.

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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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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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