- Ham Grilled Cheese
- 12 (175g pkg) Maple Leaf ® Natural Selections® Black Forest Ham
- 8slices Brioche bread
- ¼Cup butter, at room temperature
- 2Cup Gouda cheese, Shredded
- 2Cup cheddar cheese, Shredded
- Tomato Soup with Bacon:
- ½Cup Maple Leaf® Ready Crisp® Fully Cooked Natural Bacon, finely diced
- 1kg Medium Tomatoes, core and Diced
- 5medium cloves garlic
- 1medium onion, quartered
- ⅓Cup olive oil
- 1tsp Salt
- 1tsp black pepper
- 1 ½cups Vegetable Broth
- 2tablespoons butter
- ¼cup heavy cream
- Ham Grilled Cheese
Preheat a skillet over medium heat. - Spread one side of each slice of bread with 1 teaspoon butter.
- Place one slice butter-side down in the hot skillet. Top with 5 ham slices and shredded cheese mixture and top it with the other slice.
- Cook in the hot skillet until golden brown and cheese is
melted. - Tomato Soup with bacon
Preheat the oven to 400 F - Spread the tomatoes, onion, and garlic cloves onto a baking sheet, Pour olive oil, and season with salt and black pepper. Mix well
- Roast the tomatoes until they soften for about 15-20 minutes.
- Transfer the mixture and all the pan juices to a large soup pot. Place the pot over medium heat.
- Stir in the broth, butter and then bring to a simmer. Cook for 10 minutes.
- Turn off the heat, transfer the mixture to a blender and blend the soup until smooth.
- Stir in the cream and top with bacon crisps and serve with Ham Grilled cheese
Recipe Tag: a well-balanced breakfast
Ready Crisp Holiday Reindeer
- 165g pkg of Maple Leaf® Ready Crisp® Fully Cooked NaturalBacon
- 2Cups all-purpose flour
- 2Cups Buttermilk
- 2Medium Eggs, beaten
- 2tbsp Butter, melted
- 1tsp salt
- 1tsp baking soda
- 4Raspberries
- 8Blueberries
- 1Banana, sliced
- Preheat pan over medium heat.
- Follow the instructions on the packaging on reheating the Bacon.
- Mix flour, salt and baking soda together in a large bowl.
- In a separate bowl, mix buttermilk, beaten eggs and butter.
- Combine dry ingredients with wet ingredients and mix well.
- Cook the pancakes on the hot pan making equal amounts of larger pancakes and smaller pancakes.
- Assembly:
Lay one larger pancake on the plate, and then place one of the smaller pancakes on top, toward the bottom of the larger one to form the face and two slices of pancake as Ears. - Add 2 sliced banana for the eyes and then place the blueberries for the pupil of the eye, and a raspberry for the nose.
- Place 2 blueberries to form the eyes, and a raspberry for the nose. Arrange five Chocolate chips below the nose to form the a smile
- Use three Bacon for each antler, angling them outward.
- Serve immediately with warm maple syrup on the side.
- Serve immediately with warm maple syrup on the side.
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Ready Crisp holiday Snowman
- 165g pkg of Maple Leaf® Ready Crisp® Fully Cooked NaturalBacon
- 2Cups all-purpose flour
- 2Cups Buttermilk
- 2Medium Eggs, beaten
- 2tbsp Butter, melted
- 1tsp salt
- 1tsp baking soda
- 4Raspberries
- ½Cup Blueberries
- ¼Cup Confectioners Sugar
- ¼Cup Chocolate chips
- Preheat pan over medium heat.
- Follow the instructions on the packaging on reheating the Bacon.
- Mix flour, salt and baking soda together in a large bowl.
- In a separate bowl, mix buttermilk, beaten eggs and butter.
- Combine dry ingredients with wet ingredients and mix well.
- Cook the pancakes on the hot pan making equal amounts of larger pancakes and smaller pancakes.
- Assembly:
Lay one larger pancake on the plate, and then place one of the smaller pancakes above the larger pancake to form a face. - Sift the confectioners’ sugar over the snowmen to create a snowy effect.
- Place 2 blueberries to form the eyes, and a raspberry for the nose. Arrange five Chocolate chips below the nose to form the a smile
- Arrange 3-4 Blueberries to resemble buttons of the shirt.
- Use two Bacon across the neck to from a scarf.
- Serve immediately with warm maple syrup on the side.
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Sausage Pumpkin French Toast Bake
- 4Maple Leaf® Natural Original Smoked Sausage, diced
- 165g Pkg Maple Leaf® Ready Crisp® Fully Cooked Natural Bacon Slices
- 1(400g) loaf sourdough bread, Slice and cut the bread into 1-inch cubes.
- 1cup pumpkin puree
- 1cup brown sugar
- 5medium eggs
- 2½cups whole milk
- 3teaspoons pure vanilla extract
- ¼tsp salt
- Preheat oven to 350 F.
- Grease a 11×7-inch baking dish with nonstick spray. Spread cubes of bread in the dish.
- Whisk pumpkin puree, brown sugar, eggs, milk, salt and vanilla extract together in a large bowl. Pour evenly over bread. Rest the baking dish for 10 minutes to let the bread absorb the liquid mixture.
- Sprinkle diced sausage topping evenly over casserole and bake uncovered for 10 minutes, and then cover with aluminum foil and bake for an additional 20 minutes or until center appears set and is no longer runny.
- Prepare the Bacon as per instructions on the box and finely dice them.
- Remove from the oven and sprinkle the bacon crisp over the French toast and cool for 5 minutes before serving.
Cover the baking pan tightly and place in the refrigerator for at least 3 hours before cooking. This gives the bread a chance to soak up the milk.
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Sausage and Potato Breakfast Enchiladas
- 1375 g pkg Maple Leaf® Natural Original Smoked Sausage, diced.
- 88-inch flour tortilla
- 1Medium red onion finely diced.
- 1Russet potato, diced
- 1Red pepper, diced
- 10medium eggs
- 1cup Half and half
- ¼cup olive oil
- 1teaspoon Salt
- 1Tsp Salt
- 1teaspoon pepper
- Preheat oven to 350 degrees.
- In large skillet, sauté sausage, diced potato and red onions until sausage is fully cooked and brown.
- Place 1/4 cup of sausage filling inside each tortilla and roll up.
- Spray 9*13 Inch baking dish with non- stick spray and place the tortilla in the baking dish seam side down.
- In a bowl, combine eggs, half and half, salt, pepper and pour over stuffed tortillas. Cover the baking dish with aluminum foil.
- Bake 20 minutes. Remove foil and spread the shredded cheese over the tortillas and continue to bake until eggs have full cooked and the cheese is melted.
- Serve with Tomato salsa.
Use Red Thai chili or jalapeno peppers to spice up the dish.
Serve with Tomato salsa.
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Spanish Frittata
- 1375g package of Maple Leaf Original Bacon, ¾ inch diced
- 10medium eggs
- 2Russet potatoes, peeled, halved and sliced.
- 3tbsp Olive oil
- 1medium white onion, sliced.
- ½tsp paprika
- 2Scallions, chopped.
- ½tsp Salt.
- Heat a large skillet over medium high heat.
- Cook bacon until just crisp, about 5 to 6 minutes.
- Using a slotted spoon remove onto a paper towel lined plate and keep warm. Dice them once cooled and keep aside.
- In a big bowl, whisk together the eggs, salt, and paprika and set aside.
- Heat the olive oil in the skillet over medium-high heat.
- Sauté Onion and potato for 10 minutes until the potatoes are tender.
- Turn the oven broiler on.
- Pour in the egg mixture, and gently press to even out the top. Reduce the heat to medium-low. Cook until the edges of the omelet begin to firm up, then put the pan under the broiler to finish cooking. Broil for about 5 minutes until the eggs are cooked through and the top of the omelet browns slightly.
- Remove from the broiler and finish with chopped scallions and bacon.
- Serve hot.
Add Pitted Black olives to the frittata.
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Turkey Hummus Pinwheel Sandwich
- 1125g Maple Leaf® Natural Selections® 3 Ingredient Oven Roasted Turkey Breast
- 1cup hummus
- 2cups baby spinach
- 8slices Swiss cheese
- 1cup roasted red pepper, diced
- 4tortillas
- Spread ¼ cup hummus on each tortilla.
- Arrange 4 turkey slices each over the hummus and place 2 slices of Swiss cheese each on top of the turkey slices.
- Place the peppers over cheese and scatter spinach over peppers.
- Roll tightly and wrap securely in plastic. Keep refrigerated for 10 minutes.
- Remove from the refrigerator and slice each wrap into quarters and serve.
Serve with Ranch.
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Ham and Guac Sandwich
- 1(125g pkg) Maple Leaf® Natural Selections® 5 Ingredient Smoked Black Forest Ham
- ½cup guacamole
- 3cups potato chips
- 1cup baby arugula
- 4slices Swiss cheese
- 4sandwich buns
- 1tbsp butter
- Melt butter in a skillet over medium heat and grill the buns over the melted butter until golden brown.
- Spread 1 tbsp each of guacamole on each bun and set aside. Top it with arugula on the lower half of the buns followed by 4 slices of black forest ham.
- Place 1 Swiss cheese slice each on top of the ham and add potato chips.
- Close the sandwich and serve.
Melting the cheese is highly recommended.
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Chicken Avocado Pita Sandwich
- 2Maple Leaf Prime® Boneless, Skinless Chicken Breast, cut into thin strips
- 2avocados, sliced
- ½cup tomato, sliced
- ½cup Greek Yoghurt
- ¼cup cilantro, chopped
- 4slices cheddar cheese
- 4whole pita pockets
- 2tbsp olive oil
- Salt and pepper, to taste
- Heat a large skillet over medium heat and add olive oil. Transfer the chicken strips onto the heated oil. Season with salt and pepper and cook each side for 4 minutes or until golden brown.
- Using a slotted spoon remove onto a plate and keep warm.
- Place 1 piece of cheddar cheese into each pita pocket.
- In a small bowl, combine Greek yogurt, salt and chopped cilantro and set aside.
- Add 1/4 of the chicken to each pita pocket.
- Top the chicken with a large spoonful of the avocado and tomato.
- Drizzle the yogurt mixture into the pita pocket.
- Top it off with divided cilantro and serve.
Cook the remaining chicken breast in the package in similar fashion and can be refrigerated to be used next day to healthy sandwich using the above recipe.