Recipe Tag: a 6 ingredient meal

Crock Pot Hungarian Style Chicken Paprikash

Preparation
Bowl icon

15

Minutes

Total Time
Clock icon

3h 45

Minutes

Serves
Portions icon

4

servings

  • Ingredients

  • Preparation

  1. Heat vegetable oil in a nonstick skillet over medium-high heat. Brown chicken thighs for about 2 to 3 minutes per side until golden brown. Remove onto a plate and keep warm.
  2. Add peppers and onions to skillet. Brown vegetable until they start to caramelize and soften, about 3 to 4 minutes. Add paprika, garlic and bay leaves and cook for about 1 to 2 minutes longer stirring frequently.
  3. Pour tomatoes and their juice into the pan to deglaze and stir to release any golden-brown bits from the skillet.
  4. Set your slow cooker to low or to 325°F and place chicken in to base of crock pot. Spoon the vegetable mixture over top of chicken and place lid over top. Set timer for 3.5 hours. Serve immediately.
Tips icon

Serve with buttered egg noodles. For a creamy paprikash: Place the noodles and chicken paprikash in a large bowl. Stir in 1 cup full fat sour cream and combine well.

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Melty Ham and Double Cheese Baguette

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

30

Minutes

Serves
Portions icon

6

sandwiches

Melty Ham and Double Cheese Baguette

  • Ingredients

  • Preparation

  1. Heat oven to 400°F
  2. In a large bowl toss ham and shredded cheese together.
  3. On a clean surface using a serrated knife, carefully slice a slightly inverted cut around the top of the bread being careful to not slice through. Gently remove the top.
  4. Using your hands, hollow out the cavity of the bread and discard or save for use in another recipe.
  5. Liberally spread garlic butter all over the inside cavity of the bread and also the inside lid of the top of the bread.
  6. Stuff cavity with ham and cheese mixture and press down as firmly as you can.
  7. Tightly wrap the stuffed bread with tin foil. You may have to use multiple sheets.
  8. Place bread onto a baking sheet and bake in center oven for 20 to 25 mins.
  9. Allow to cool for a few minutes.
  10. Carefully unwrap – it will be hot. Slice immediately. Serve with ketchup or BBQ sauce for dipping.
Tips icon

Try this recipe using your favourite Maple Leaf® naturally prepared meal ingredients and switch up your cheese! You can try ground beef and mozzarella and in place of garlic butter use tomato sauce to make oven baked pizza grilled cheese!

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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!

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Double Deluxe Chili Cheese Dogs

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

30

Minutes

Serves
Portions icon

8

servings

Double Deluxe Chili Cheese Dogs

  • Ingredients

  • Preparation

  • 8Maple Leaf® Natural Top Dogs™
  • 1384 g package hot dog buns
  • 3tbsp garlic butter, prepared
  • 8slices cheddar cheese
  • 1 ½cup chili, prepared
  • ½tsp parsley
  1. Preheat oven to 375 degrees.
  2. Place hot dog buns facing up in a 9 inch casserole dish.
  3. Carefully slice bun working your knife all the way around the top of bun. Using your fingers create a depression by pushing bread firmly down.
  4. Melt garlic butter and baste bread all over using a pastry brush.
  5. Bake buns for 10 minutes. Remove from oven.
  6. Gently fold cheese into each bun followed with hot dog and then spoon chili over top.
  7. Bake for 20 to 22 minutes until cheese has melted and chili is bubbling. Sprinkle parsley over top. Serve immediately.

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Creamy Turkey and Egg Noodles

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

15

Minutes

Serves
Portions icon

4 to 6

servings

Creamy Turkey and Egg Noodles

  • Ingredients

  • Preparation

  • 1250 g package Maple Leaf® Natural Sliced Turkey, roughly chopped
  • 1340 g package extra broad egg noodles, cooked and drained
  • 1284ml can cream of broccoli soup
  • ¾cup milk
  • ½cup sour cream
  • 1400 g package frozen Italian blend vegetables
  • 1tbsp vegetable oil
  • Salt
  • Pepper
  1. Heat oil in a large non stick skillet.
  2. Add turkey and brown for about 1 to 2 minutes.
  3. Add vegetables and cook stirring frequently for 3 to 4 minutes.
  4. Pour in soup, milk and sour cream. Stir well to combine and allow to simmer for about 2 to 3 minutes.
  5. Add in noodles and toss well to coat. Season with salt and pepper. Serve immediately.
Tips icon

Serve with a house salad and toasted garlic bread

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Southwest Grilled Chicken and Corn Caesar Salad

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

30

Minutes

Serves
Portions icon

4

Portions

Southwest Grilled Chicken and Corn Caesar Salad

  • Ingredients

  • Preparation

  • 2Maple Leaf Prime® RWA boneless skinless chicken breasts
  • 10cups romaine lettuce, chopped
  • 2ears fresh corn, grilled and removed from cob
  • 1tbsp vegetable oi
  • 1small avocado, sliced
  • ⅓cup Caesar salad dressing, prepared
  • 1lime
  • 2tbsp dry chipotle or southwest seasoning + extra
  • Crunchy tortilla strips – optional
  1. Preheat grill to medium high heat.
  2. In a medium bowl drizzle chicken with oil and sprinkle with seasoning. Massage into chicken to coat.
  3. Grill chicken 7 to 8 minutes per side or until an internal temperature of 165 degrees is reached. Set aside and allow to cool.
  4. In a large bowl toss lettuce with dressing, corn and the juice from half of the lime. Arrange onto a large serving platter.
  5. Slice chicken and arrange over salad along with the avocado. Sprinkle with additional seasoning.
  6. Garnish with tortilla strips if using and serve with remaining lime cut into small wedges
Tips icon

Serve with grilled focaccia garlic bread

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Grilled Chicken Fillet and Zucchini Summer Salad

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

20

Minutes

Serves
Portions icon

4

servings

Grilled Chicken Fillet and Zucchini Summer Salad

  • Ingredients

  • Preparation

  • 1pkg Maple Leaf Prime® Raised without Antibiotics Chicken Fillets
  • 3small green zucchini, 1 inch bias slice
  • 3small yellow zucchini, 1 inch bias slice
  • 1lbs asparagus, trimmed
  • 1lemon, juiced and divided
  • ¼cup roasted garlic and parmesan bread dipper oil
  • 1tbsp (15ml) vegetable oil
  • 1tbsp Italian seasoning
  • ½tbsp thyme, chopped
  • Parmesan
  1. Preheat grill to medium high heat.
  2. In a large bowl combine chicken, oil, seasoning and half the lemon juice. Toss well to combine.
  3. Grill chicken 3 to 4 minutes per side turning frequently until a temperature of 165 degrees is reached. Remove from grill and set aside.
  4. Grill zucchini and asparagus until tender / crisp and allow to cool.
  5. Place vegetables and chicken in a large bowl. Pour parmesan oil over top with thyme and remaining lemon juice and toss well to coat. Arrange onto a large platter.
  6. Garnish with parmesan cheese. Serve with grilled Garlic bread.
Tips icon

Chill this dish before serving for a cool summer evening dinner.

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Chilled Grilled Chicken and Tortellini Salad

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

15

Minutes

Serves
Portions icon

4 to 6

servings

Chilled Grilled Chicken and Tortellini Salad

  • Ingredients

  • Preparation

  • 1pkg Maple Leaf Prime® Raised Without Antibiotics Chicken Fillets
  • 1600g pkg cheese filled tortellini, cooked, drained and chilled
  • 1500ml jar Muffuletta antipasto, prepared
  • 1200g container mini bocconcini cheese
  • 2tbsp fresh basil, chopped
  • 1lemon, juiced
  • 1tbsp (15ml) vegetable oil
  • 1tbsp Italian seasoning
  • Parmesan cheese
  1. Preheat grill to medium high heat.
  2. In a large bowl toss chicken with oil and seasoning.
  3. Grill chicken 3 to 4 minutes per side turning frequently until an internal temperature of 165 degrees is reached. Remove from grill and slice each fillet into thirds.
  4. In another large bowl combine tortellini, muffuletta mix, chicken, lemon juice and basil. Toss well to coat.
  5. Transfer onto a large platter. Garnish with parmesan cheese and extra basil.
Tips icon

Make ahead! Make salad the night before and refrigerate in an airtight container.

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Baked Caesar Potato Slices

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

20

Minutes

Serves
Portions icon

4

servings

Baked Caesar Potato Slices

  • Ingredients

  • Preparation

  1. Slice potatoes diagonally, at ½-inch (1 cm) intervals about ¾ of the way through and place on microwave safe plate.
  2. Microwave on HIGH for 6 to 8 minutes, or until cooked.
  3. Remove, cut into slices and top with salad dressing, green onions and bacon pieces.

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