Meal Type: Dinner

Chilean Completo Footlong

Chilean Completo Footlong

Chilean Completo Footlong

Nothing beats a hotdog, except maybe a footlong Chilean-style loaded hotdog, topped with mashed avocado, mayo, tomatoes, onions, sauerkraut and zesty lime!

Servings

8

Preparation

10 Mins

Cook Time

20 Mins

Level

Ingredients

8 Schneiders Footlong Wieners

2 ripe avocadoes, pitted and peeled

2 tbsp lime juice

¼ tsp each salt and pepper

8 long hotdog buns, split

1-1/2 cups sauerkraut, drained

1 large tomato, diced

1 cup mayonnaise

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Directions

Grill wieners according to package directions.

Meanwhile, mash avocado with lime juice, salt and pepper.

Fill buns with wieners, avocado mixture, sauerkraut, tomatoes and mayo.

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Schnitzel Dinner with Bacon Roast Potatoes

Chicken Schnitzel Dinner

Schnitzel Dinner with Bacon Roast Potatoes

Schnitzel Dinner with Bacon Roast Potatoes

What could be better than a schnitzel dinner, complete with bacon roast potatoes and a crisp green salad with lemony vinaigrette? This is comfort food at its finest.

Servings

4

Preparation

15 Mins

Cook Time

60 Mins

Level

Ingredients

1/3 cup extra-virgin olive oil, divided

6 boiled yellow-fleshed potatoes (2 lb), peeled and quartered

¼ tsp each salt and pepper

½ tsp chopped fresh thyme leaves

6 slices Schneiders Classic Cut Bacon, chopped

4 Schneiders Pork Schnitzel Cutlets

Dressing:

2 tbsp white wine vinegar

1 small clove garlic, minced or pressed

1 tbsp lemon juice

2 tsp Dijon mustard

¼ tsp each salt and pepper

6 cups mixed greens

4 radishes, thinly sliced

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Directions

Arrange potatoes on parchment paper-lined rimmed baking sheet; drizzle with 2 tbsp of the oil and sprinkle with salt, pepper and thyme, tossing to coat. Bake in 425°F oven stirring once for 15 minutes. Sprinkle with bacon; bake, stirring once more, until potatoes and bacon are browned, about 30 minutes.

Meanwhile, prepare schnitzel according to package directions. Dressing: Meanwhile, in large bowl, in a large bowl, whisk together vinegar, garlic, lemon juice, mustard, salt and pepper; gradually whisk in remaining olive oil until blended. Add mixed greens and radishes, tossing to coat. Serve schnitzel with potatoes and salad.

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Bacon Lettuce and Schnitzel Sandwich

Bacon Lettuce and Schnitzel Sandwich

Bacon Lettuce and Schnitzel Sandwich

We love a BLT, so why not elevate it up by adding a crispy chicken schnitzel cutlet? A lemon aioli takes this delectable sandwich to the next level.

Servings

4

Preparation

10 Mins

Cook Time

30 Mins

Level

Ingredients

4 Schneiders Chicken Schnitzel Cutlets

1/2 cup mayonnaise

½ tsp lemon zest

1 tbsp lemon juice

1 small clove garlic, minced or pressed

2 tbsp chopped fresh chives

4 brioche or Kaiser rolls, split and toasted

4 lettuce leaves

1 tomato, thinly sliced

4 slices Schneiders Classic-Cut Bacon, cooked

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Directions

Prepare schnitzel according to package directions.

Meanwhile, combine mayonnaise, lemon zest and juice, garlic and chives. Spread mayo mixture onto cut sides of rolls. Fill buns with lettuce, tomatoes, schnitzel and bacon.

Serve with a crisp endive and asparagus salad.

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Chicken Schnitzel Parmesan

Chicken Schnitzel Parmesan

Chicken Schnitzel Parmesan

Love chicken parm? Then you’ll want to try our recipe of jumpstarting it with a juicy chicken schnitzel cutlet! A sweet marinara and a mix of stretchy cheeses is all you need to transform schnitzel into this comfort food favourite.

Servings

4

Preparation

5 Mins

Cook Time

30 Mins

Level

Ingredients

2 tbsp extra-virgin olive oil

4 cloves garlic, sliced

¼ tsp each granulated sugar, salt and hot red pepper flakes

½ cup dry white wine or chicken broth

¼ cup torn or shredded fresh basil, divided

2 cups tomato passata (strained tomatoes)

4 Schneiders Chicken Schnitzel Cutlets

½ cup each shredded Mozzarella and Asiago cheese 3 tbsp finely shredded Parmesan cheese

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Directions

In a heavy-bottomed tall saucepan, heat oil over medium heat. Fry garlic with sugar, salt and pepper flakes, stirring often, until fragrant, about 1 minute. Deglaze the pan with wine; bring to boil. Boil until reduced by half. Add tomatoes and half of the basil; bring to boil. Reduce heat and simmer, stirring occasionally, until thickened about 15 minutes. Meanwhile, on rimmed baking sheet, prepare schnitzel according to package directions. In bowl, combine cheeses. Spoon tomato sauce over schnitzel; top with cheese. Bake at 425°F until cheese is melted and bubbly, about 10 minutes. Sprinkle with remaining basil.

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Creamy Mushroom-Bacon Rigatoni

Creamy Mushroom-Bacon Rigatoni

Creamy Mushroom-Bacon Rigatoni

Smoky bacon adds umami to this simple and hearty mushroom pasta. Quick weeknight or laid-back weekend, this dish won’t fail you.

Servings

4

Preparation

20 Mins

Cook Time

20 Mins

Level

Ingredients

6 slices Schneiders Thick Cut Bacon, chopped

1 small onion, finely chopped

4 cloves garlic, minced

3 sprigs fresh thyme

½ tsp each salt and pepper

1 pkg (340 g) mixed fresh mushrooms, sliced

½ cup dry white wine

1 cup 35% whipping cream

12 oz (375 g) uncooked rigatoni

1 cup crumbled goat cheese

1 tbsp chopped fresh parsley

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Directions

In Dutch oven, cook bacon over medium-high heat, stirring often, until crisp, about 4 minutes. Remove bacon to paper towel-lined plate and set aside. Drain all but 1 tbsp fat from pan. Add onion, garlic, thyme, salt and pepper; cook until softened, about 3 minutes.

Stir in mushrooms; cook until mushrooms are browned pan is dry, about 5 minutes.

Stir in wine, scraping up browned bits. Stir in cream. Discard thyme sprigs.

Meanwhile, in large pot of boiling salted water, cook pasta according to package directions. Drain, reserving ½ cup of the cooking liquid; add drained pasta to mushroom mixture, tossing to coat. Toss in half each of the cheese and reserved bacon, and enough of the cooking liquid to coat. Top with remaining cheese and bacon; sprinkle with parsley.

Tips: Replace goat cheese with freshly grated Parmesan cheese, if desired. You can also use white mushrooms in place of the mixed mushrooms if that’s what you have on hand.

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Yuzu and Ham Fried Rice

Yuzu and Ham Fried Rice

Yuzu and Ham Fried Rice

This easy fried rice, loaded with savoury ham steak, colourful veggies and topped with kimchi and an egg gets fresh notes from citrus zest, yuzu-infused ponzu sauce and yuzu hot sauce and is the perfect way to breathe new life into leftover cooked rice.

Servings

4

Preparation

15 Mins

Cook Time

10 Mins

Level

Ingredients

2 tbsp canola oil

2 Schneiders Original Ham Steaks (175 g each), diced

2 cups small broccoli florets

2 cups shredded red cabbage

2 baby bok choy, sliced

4 cloves garlic, minced

2 green onions, sliced, white and green parts separated

1 tbsp minced fresh ginger

¼ tsp each salt and white pepper

4 cups cold cooked long-grain rice

1 tbsp sesame oil

2 tbsp ponzu sauce

4 eggs, poached

½ cup thinly sliced kimchi

2 sheets nori, thinly sliced

2 tsp chili oil

2 tsp toasted sesame seeds

½ tsp yuzu-flavoured hot sauce

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Directions

In nonstick wok or deep skillet, heat oil over medium-high heat. Stir-fry ham, broccoli, cabbage and bok choy until bright and slightly softened, about 3 minutes. Add garlic, white parts of onions, ginger, salt and pepper; stir-fry until fragrant, about 1 minute.

Add rice and sesame oil. Stir-fry until heated through, about 3 minutes. Season with ponzu sauce, stirring until combined.

Spoon into 4 shallow bowls. Top each serving with an egg and ¼ each of the kimchi, nori, chili oil, sesame seeds and hot sauce.

Tip: Ponzu sauce is citrus-flavoured soy sauce, but you can use regular soy sauce in a pinch.

How to poach eggs: Bring 3 inches of water to simmer wide saucepan or deep skillet; add 1 tbsp white vinegar. Slide in eggs; cook until whites are set and yolks are still runny, or desired doneness, about 3 minutes. Remove with slotted spoon, blotting on towel before topping rice.

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Buttery Buffalo Wings

Buttery Buffalo Wings
Buttery Buffalo Wings

Spicy & Smooth

Buttery Buffalo Wings

These are classic buffalo wings – lively flavours, all in perfect balance. Vinegary hot sauce for bite. Salt for just a little pucker. A dash of sweetness and a smooth buttery coating bringing it all together. You have everything you need to bring pub night home.

Nutritional Information

Ingredients

Ingredients: Chicken (drumettes and winglets); Water; Rice flour; Salt; Soy protein product; Rice starch; Sodium phosphate; Spice; Sugars (maltodextrin; sugar); Cayenne pepper; Flavour; Vinegar; Spice extract; Garlic powder; Tapioca starch; Garlic Extract.

Sauce: Water; Aged cayenne peppers; Vinegar; Vegetable oil; Blue cheese; Butter; Salt; Sugar; Garlic powder; Spice; Flavour; Polysorbate 60; Xanthan gum; Sodium benzoate; Potassium sorbate.

Contains: Soy; Milk.

Please refer to the package for the most accurate  and up to date ingredient information.

Nutrition Facts
Valeur nutritive
Per 3 wings (125 g)
pour 3 ailes (125 g)
Calories 210 % Daily Value*
% valeur quotidienne*
Fat / Lipides 14 g 18%
Saturated / saturés 3.5 g 18%
+ Trans / trans 0 g
Carbohydrate / Glucides 3 g
Fiber / Fibres 0 g 0%
Sugars / Sucres 0 g 0%
Protein / Protéines 20 g
Cholesterol / Cholestérol 85 mg
Sodium / Sodium 850 mg 37%
Potassium 250 mg 6%
Calcium 40 mg 3%
Iron / Fer 1 mg 6%
Vitamin A
Vitamin C
*5% or less is a litte, 15% or more is a lot
*5% ou moins c`est peu, 15% ou plus c`est beaucoup

Recipe Ideas

Fire up the grill and get ready to take wieners to the next level.

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Chicken Strips with Harissa Aioli

Chicken Strips with Harissa Aioli

Chicken Strips with Harissa Aioli

This delicious fresh dip is perfect for our Crispy & Tender Chicken Strips, Chicken burgers or as an elevated condiment on Smoked Sausages.

Servings

4

Preparation

15 Mins

Cook Time

10 Mins

Level

Ingredients

8 pieces Schneiders Crispy Chicken Strips

½ cup mayonnaise

1 tbsp harissa paste

1 tbsp lemon juice

1 clove garlic, minced

1 tbsp chopped fresh cilantro

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Directions

Cook chicken strips according to package instructions.

Meanwhile, stir together mayonnaise, harissa paste, lemon juice, garlic and cilantro. Serve with chicken.

Harissa paste is a Moroccan hot pepper paste, available in many supermarkets. Can’t find it? Try Sriracha or chili garlic paste, instead!

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Apricot-Ginger Glazed Ham with Pistachio-Feta Carrots

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Apricot-Ginger Glazed Ham with Pistachio-Feta Carrots

A deliciously glazed ham is only improved by these tender, young spring carrots, topped with crunchy pistachios and salty feta cheese.

Servings

6

Preparation

20 Mins

Cook Time

40 Mins

Level

Ingredients

1 700 g Schneider’s Original Applewood Smoked Ham

1/3 cup apricot jam

1 tbsp grated fresh ginger

1 tsp orange zest

2 tbsp orange juice

1 tbsp Dijon mustard

1 tsp sesame oil

Pistachio-Feta Carrots:

2 bunches carrots, peeled and halved lengthwise if large

1 cup vegetable broth

2 tbsp butter

2 tbsp honey

1 tsp minced fresh thyme leaves

¼ tsp each salt and pepper

1/3 cup shelled roasted pistachios

¼ cup crumbled feta cheese 1 tbsp chopped fresh parsley

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Directions

Whisk together jam, ginger, orange zest and juice, mustard and sesame oil. Cook ham according to the package directions. Brush with glaze every 10 minutes during the cooking time.

Pistachio-Feta Carrots:

Meanwhile, bring carrots, broth, butter, honey, thyme, salt and pepper to simmer in deep skillet; cover and cook until carrots are tender-crisp, 6 to 8 minutes. Uncover and cook until tender and glaze is reduced enough to coat carrots lightly. Transfer to serving platter; top with pistachios, feta, parsley and thyme. Serve with ham

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Warm lentil and Garlic Sausage Salad Bowls

Warm lentil and Garlic Sausage Salad Bowls

Warm lentil and Garlic Sausage Salad Bowls

Warm lentil and Garlic Sausage Salad Bowls

This warm salad bowl has all the comforts of fall, from savoury lentils and garlicky sausage to a runny poached egg.

Servings

4

Preparation

15 Mins

Cook Time

35 Mins

Level

Ingredients

2 medium sweet potato, peeled and cut into ¾-inch dice

2 tbsp canola oil, divided

½ tsp each salt and pepper, divided

1 large zucchini, cut into ¾-inch dice

1 pkg (300 g) Schneiders® Ukrainian Garlic Sausage, thickly sliced

1 onion, diced

4 stalks celery, finely chopped

¼ tsp crushed red pepper flakes

2 cloves garlic, minced

1½ cups dry green French lentils

2 tsp fresh thyme leaves

1 pkg (900 mL) sodium-reduced chicken or vegetable broth

½ cup dried cranberries

4 cups lightly packed arugula

4 large eggs, poached

½ cup feta, crumbled

¼ cup fresh parsley, finely chopped

Vinaigrette:

1 small shallot, minced

3 tbsp sherry vinegar

1 tbsp honey

1 tbsp grainy mustard

⅓ cup olive oil

¼ tsp kosher salt

½ tsp black pepper

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Directions

Preheat oven to 400°F. Line a baking sheet with parchment paper. Arrange sweet potato on prepared pan; drizzle with 2 tsp of the canola oil and season with half each of the salt and pepper. Toss to coat. Bake for 20 minutes. Toss and push potatoes to one side of pan. Add zucchini to other side of pan; drizzle zucchini with 2 tsp of the canola oil; sprinkle with a pinch each of the salt and pepper. Roast, stirring once, until vegetables are tender, about 15 minutes.

Meanwhile, heat remaining 2 tsp of the canola oil in large skillet over medium heat. Add sausage and cook, stirring occasionally, until golden, about 5 minutes; remove to plate. Add onion, garlic, remaining salt and pepper and red pepper flakes to pan. Cook and stir for 2 minutes until fragrant. Add celery, and cook until softened, stirring often, about 3 minutes.

Add the lentils and thyme to pan; stir to coat. Pour in broth and 1 cup water; bring to a boil. Reduce the heat, cover and simmer until liquid is absorbed and lentils are tender but still hold their shape, about 20 minutes. Stir in sausages. Cover, remove from heat and keep warm.

In large bowl, whisk together shallot, sherry vinegar, honey, mustard, olive oil, salt, and pepper until combined. Add lentil mixture, roasted vegetables and cranberries; toss to coat.

To serve, divide arugula among 4 shallow bowls. Spoon the lentil mixture over top; top each with a poached egg. Sprinkle with feta, and parsley.

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