Meal Type: Sides

Cajun Chicken Tenders

Seasoned & Tender

Cajun Chicken Tenders

Our made-from-scratch Cajun Chicken Tenders bring the perfect kick with tender white meat, and perfectly seasoned in a blend of signature spices. Coated in a crispy breading, they deliver restaurant quality to your home. Plus, they’re packed in a resealable bag, making storage simple, and saving freezer space!

Nutritional Information

Ingredients

    • Chicken, Water, Toasted wheat crumbs with spice and spice extract, Wheat flour, Corn flour, Modified corn starch, Salt, Soy protein product, Garlic powder, Baking powder, Onion powder, Modified palm oil, Defatted soy flour, Baking soda, Guar gum, Jalapeño pepper powder, Sugar, Yeast extract, Natural flavour, Browned in vegetable oil
      • Contains:
      • Soy, Wheat

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

Nutrition Facts
Valeur nutritive
Per about 1 1/2 pieces (125 g)
pour environ 1½ morceau (125 g)
Calories 270 % Daily Value*
% valeur quotidienne*
Fat / Lipides 12 g 16%
Saturated / saturés 2 g 11%
+ Trans / trans 0.2 g
Carbohydrate / Glucides 22 g
Fiber / Fibres 1 g 4%
Sugars / Sucres 1 g 1%
Protein / Protéines 17 g
Cholesterol / Cholestérol 45 mg
Sodium / Sodium 550 mg 24%
Potassium 300 mg 9%
Calcium 20 mg 2%
Iron / Fer 1.75 mg 10%
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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Cajun Chicken Bites

Cajun Chicken bites
Cajun Chicken bites

Seasoned & Tender

Cajun Chicken Bites

Made with premium white meat only, our bites are seasoned with a signature blend of spices and a hit of spice, then tossed in a crispy delicious breading, for an irresistible crunch in every bite. Whether it's game day, family night, or any occasion, these crowd-pleasers are a must-try. Plus, they’re packed in a resealable bag, making storage simple, and saving freezer space!

Nutritional Information

Ingredients

    • Chicken, Water, Toasted wheat crumbs with spice and spice extract, Wheat flour, Corn flour, Corn starch, Salt, Pea fibre, Soy protein product, Garlic powder, Sugars (sugar; corn maltodextrin; dextrose), Sodium phosphate, Onion powder, Jalapeño pepper powder, Guar gum, Turmeric extract, Browned in vegetable oil
      • Contains:
      • Soy, Wheat

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

Nutrition Facts
Valeur nutritive
Per about 3 pieces (100 g)
pour environ 3 morceaux (100 g)
Calories 210 % Daily Value*
% valeur quotidienne*
Fat / Lipides 10 g 13%
Saturated / saturés 1.5 g 8%
+ Trans / trans 0.1 g
Carbohydrate / Glucides 16 g
Fiber / Fibres 1 g 4%
Sugars / Sucres 1 g 1%
Protein / Protéines 13 g
Cholesterol / Cholestérol 30 mg
Sodium / Sodium 530 mg 23%
Potassium 225 mg 7%
Calcium 10 mg 1%
Iron / Fer 1.25 mg 7%
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.

All Recipes

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Smoked Ham Kit

Smoked Ham
Smoked Ham

Mini Charcuterie Kit

Smoked Ham

Enjoy our tender, hardwood-smoked ham with sharp cheddar cheese for a flavorful combination, packed with 13g of protein. With crisp wheat crackers, this kit offers the perfect balance of taste and convenience for all of you on-the-go cravings.

Nutritional Information

Ingredients

      • Smoked ham:
      • Pork, Water, Salt, Flavour, Modified vinegar, Sodium phosphate, Sugars (dextrose), Carrageenan, Potassium chloride, Sodium erythorbate, Sodium nitrite, Smoke
      • White cheddar cheese:
      • Milk ingredients, Milk-derived ingredients, Salt, Bacterial culture, Calcium chloride, Microbial enzyme
      • Multigrain crackers:
      • Wheat flour, Vegetable oil, Steel cut oats, Sugar, Chicory root inulin, Whole grain rye flour, Wheat germ, Grain blend (whole wheat flour; whole rye flour; whole triticale flour; whole barley flour; whole corn flour; whole millet flour; soy flour; sunflower seeds; whole brown rice flour; flaxseeds; whole durum flour; whole oat flour), Salt, Corn starch, Oat fibre, Malted barley flour, Sodium bicarbonate, Dried onions, Monocalcium phosphate, Protease, Pentosanase
      • Contains:
      • Barley, Milk, Oats, Rye, Soy, Triticale, Wheat
      • May contain:
      • Mustard, Sesame

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

Nutrition Facts
Valeur nutritive
Per 1 kit (75 g)
pour 1 trousse (75 g)
Calories 220 % Daily Value*
% valeur quotidienne*
Fat / Lipides 13 g 17%
Saturated / saturés 6 g 32%
+ Trans / trans 0.3 g
Carbohydrate / Glucides 15 g
Fiber / Fibres 2 g 7%
Sugars / Sucres 1 g 1%
Protein / Protéines 12 g
Cholesterol / Cholestérol 40 mg
Sodium / Sodium 630 mg 27%
Potassium 250 mg 7%
Calcium 175 mg 13%
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

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Crispy Schnitzel Caesar Salad

Crispy Schnitzel Caesar Salad

Crispy Schnitzel Caesar Salad

Crispy Schnitzel Caesar Salad

Elevate your salad game with our traditionally breaded Chicken Schnitzel in this take on a classic Caesar. The creaminess of a homemade Caesar dressing contrasts beautifully with the crispy chicken and crunchy lettuce. The whole dish is ready in minutes, great for when you’re in a time crunch, or have other dishes to prepare. Equal parts indulgent and nourishing, it makes for a perfect lunch or accompaniment to a larger dinner spread. Remember to top with extra grated Parmesan to take it up another level!

Servings

4

Preparation

30 Mins

Cook Time

30 Mins

Level

Ingredients

4 Schneiders Chicken Schnitzel

4 slices Schneiders Thick-Cut Bacon

1/3 cup mayonnaise

1 small clove garlic, minced

4 tsp lemon juice

1 tsp grainy mustard

¼ tsp anchovy paste or Worcestershire sauce

Pinch each salt and pepper

¾ cup freshly grated Parmesan cheese

8 cups torn romaine lettuce

1 cup croutons

Schneiders Chicken Schnitzel

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Directions

Prepare schnitzel and bacon according to package directions, draining bacon on paper towel. Crumble or chop bacon and slice schnitzel.

Meanwhile, in large bowl whisk together mayo, garlic, lemon juice, mustard, anchovy paste salt and pepper. Whisk in ½ cup of the cheese.

Add lettuce, croutons and bacon to dressing; toss to coat. Sprinkle with remaining cheese. Top each serving with a sliced Schnitzel.

Tips:

You can substitute some or all of the romaine lettuce for baby kale, if desired. Or make a twist on a classic Caeser salad combination, and pair the salad with our Pork Schnitzel instead!

Hold back some of the dressing and drizzle over the chicken, if desired.

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Ultimate Loaded Summer Caesars

Caesar d’été suprême tout garni

Ultimate Loaded Summer Caesars

Ultimate Loaded Summer Caesars

Equally delicious as a cocktail or a mocktail, these fully decked out Caesars are something special, and perfect for patio season. Elevate this classic Canadian cocktail with skewers of our perfectly spiced Pepperoni Pepperettes, mini bocconcini, summer sausage slices and a few other fun little garnishes. The result is a refreshing, yet savoury drink that has the added bonus of doubling as a snack! Top it off with a Montreal steak spice rim for a drink that’s delightful everywhere from cottage weekends to evening entertaining.

Servings

4

Preparation

5 Mins

Level

Ingredients

1 lemon or lime wedge

1 tbsp Montreal steak spice

3 cups ice cubes

4 oz vodka (optional)

1 tsp (approx.) each Worcestershire sauce and hot pepper sauce

4 cups Caesar drink mix

4 stalks celery

2 Schneiders Pepperoni Pepperettes, cut crosswise into 4 pieces

4 marinated artichoke pieces

4 slices Schneiders Summer Sausage

4 garlic-stuffed green olives

4 bocconcini

4 pickled sport peppers

Hot Pepperoni Pepperettes

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Directions

Rub lemon or lime wedges across half of the rim of each glass. Pour steak spice onto small plate; rim glasses by upending and dipping the wet part into the steak spice.

Fill glasses with ice and vodka, if using. Add Worcestershire sauce and hot sauce. Top up with Caesar mix. Stir and garnish each glass with a celery stick.

Onto 4 small cocktail skewers, thread a piece of Pepperette, an artichoke, a folded slice of summer sausage, an olive a bocconcini, a pepper and another piece of pepperette. Garnish drinks with skewers.

Tips:

Schneiders Dry Cured Genoa Salami makes a nice twist for the summer sausage.

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Sweet and Savoury Sausage Orzo

Sweet and Savoury Sausage Orzo

Sweet and Savoury Sausage Orzo

Sweet and Savoury Sausage Orzo

Coins of sweet and garlic sausage, orzo pasta and some fresh Sicilian flavours make this weeknight dinner something completely out of the ordinary.

Servings

4

Preparation

20 Mins

Cook Time

20 Mins

Level

Ingredients

1-1/2 cups dry orzo pasta

Pinch saffron

2 tbsp extra-virgin olive oil

½ bulb fennel, sliced

4 Schneiders Honey Garlic Smokies, sliced into coins

¼ cup pine nuts

2 cloves garlic, minced

¼ tsp each salt and red pepper flakes

½ tsp orange zest

3 tbsp freshly squeezed orange juice

3 tbsp dried currants

1 tbsp chopped fresh dill

¼ cup freshly grated Pecorino Romano cheese

Garlic Smokies

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Directions

In large pot boiling, salted water, cook orzo and saffron until orzo is tender, but firm, about 7 minutes; drain and return to pot.

Meanwhile, heat oil in large, deep skillet over medium heat. Cook fennel, stirring, occasionally, until softened, about 5 minutes. Add sausage, pine nuts, garlic and red pepper flakes to pan. Cook, stirring occasionally, until pine nuts are lightly toasted and sausage is starting to brown, about 3 to 5 minutes.

Add sausage mixture to orzo. Add orange zest and juice, currants, dill and half of the cheese, tossing to coat. Sprinkle with remaining cheese.

Tips:

You can substitute the Romano cheese with Parmesan, if desired.

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Summer Sausage and Farro Salad with Sweet Tomato Vinaigrette

Summer Sausage and Farro Salad with Sweet Tomato Vinaigrette

Summer Sausage and Farro Salad with Sweet Tomato Vinaigrette

Summer Sausage and Farro Salad with Sweet Tomato Vinaigrette

This hearty, nutritious salad features cooked whole spelt grains, otherwise known as farro, green beans, cheese and flavourful summer sausage for a filling meal that you can make-ahead and pack to go.

Servings

4-6

Preparation

45 Mins

Cook Time

15 Mins

Level

Ingredients

2 cups sugar snap peas or green beans, trimmed and cut in thirds

1/3 cup bottled strained tomatoes (passata)

3 tbsp red wine vinegar

3 tbsp extra-virgin olive oil

1 tbsp liquid honey

½ tsp dried oregano

½ tsp salt

¼ tsp pepper

3 cups cooked farro (whole spelt grains)

1 yellow bell pepper, chopped

1 pkg (150 g) Schneiders Dry Summer Sausage, chopped

½ cup diced or crumbled feta cheese

½ cup chopped Italian parsley

Dry Summer Sausage with BNP Award

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Directions

In saucepan of boiling, salted water, cook peas until tender-crisp and bright green, about 2 minutes. Drain and chill in ice water. Drain again, well.

In large bowl, whisk together tomatoes, vinegar, olive oil, honey, oregano, salt and pepper.

Add green beans and remaining ingredients, tossing to coat. Make-ahead: Cover and refrigerate for up to 2 days

Tips:

You can substitute any cooked whole grain for the farro. Try brown rice, barley, wheatberries or oat groats.

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Spanish Butter Beans with Bacon

Spanish Butter Beans with Bacon

Spanish Butter Beans with Bacon

Spanish Butter Beans with Bacon

Classic tapas butter beans get an upgrade with the irresistible smokiness of our double smoked bacon, made with the best quality pork belly. This perfect-for-entertaining dish works as a dip with crusty bread or crackers, but you’ll love it as a savoury side to serve with dinner just as much. Protein packed and made with pantry staples, it’s equal parts indulgent and satiating.

Servings

4

Preparation

5 Mins

Cook Time

15 Mins

Level

Ingredients

4 slices Schneiders Hickory Smoked Bacon, chopped

1 tbsp extra-virgin olive oil

1 shallot, finely chopped

2 cloves garlic, minced

2 tbsp tomato paste

½ tsp paprika

1 can (540 mL) butter beans, drained

2 tbsp red wine vinegar

¼ cup water

¼ tsp salt

2 tbsp chopped fresh parsley

Schneiders Hickory Smoked Bacon

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Directions

In skillet over medium heat, cook bacon, stirring occasionally, until lightly browned, about 5 minutes; drain off fat. Add olive oil to pan. Fry shallot and garlic until softened and bacon is crisp, about 3 minutes. Add tomato paste to pan; cook, stirring, until slightly darkened, about 30 seconds.

Add the paprika and stir. Add the drained beans, red wine vinegar, water, and salt. Cook, stirring occasionally, until bubbling and heated through.

Sprinkle with parsley.

Tips (not mandatory): Butter beans are also called lima beans (the dry or canned version, which are cooked dry beans, not the frozen variety which are fresh lima beans). If you can’t find them canned, cannellini beans or any white bean will work just as well.

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Mac and Cheese Stuffed Jalapenos

Mac and Cheese Stuffed Jalapenos

Mac and Cheese Stuffed Jalapenos

Mac and Cheese Stuffed Jalapenos

A creamy one-pot mac and cheese, meets a finger food classic. Mac and Cheese stuffed Jalapenos, a slice of all-beef wiener, crumbled ham and some crispy breadcrumbs come together to make the ultimate snack for your next get together.

Servings

32

Preparation

45 Mins

Cook Time

60 Mins

Level

Ingredients

1 cup milk

1/2 cup water

3/4 cup dry macaroni

¼ tsp each salt and pepper

1/4 cup cream cheese

1 cup shredded Cheddar cheese

1 tsp Dijon mustard

½ cup chopped thickly sliced Schneiders Original Smoked Ham

1 Schneiders All-Beef Wiener, finely diced

16 jalapeno peppers

½ cup panko bread crumbs

1 tbsp olive oil

Applewood Smoked Original Ham

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Directions

In saucepan, heat milk, water and macaroni over high heat until simmering; reduce heat and cook, uncovered, until macaroni is al dente and most of the liquid is absorbed, about 6 minutes. Remove from heat. Stir in cream cheese, Cheddar cheese and mustard. Stir until melted and smooth. Stir in ham and wieners; set aside.

Meanwhile, slice jalapenos in half, lengthwise. Scrape out seeds and membranes, leaving stems intact. Arrange on baking sheet. Toss panko crumbs with oil until moistened. Spoon mac and cheese mixture into pepper halves. Sprinkle with panko mixture. Bake in 400°F oven until peppers are soft and panko is golden, about 30 minutes

Tips (not mandatory)

Don’t have hotdogs on hand? Swap in a little extra ham or cooked crumbled bacon.

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Spinach and Strawberry Salad with Sugared Bacon Pecans

Spinach and Strawberry Salad with Sugared Bacon Pecans

Spinach and Strawberry Salad with Sugared Bacon Pecans

This fresh, sweet and tangy salad matches sweet and smoky candied bacon pecans with fresh greens, berries, creamy goat cheese and a peppery balsamic vinaigrette. The sugared bacon pecans cook slowly in the oven, but the recipe makes many. They’re so delicious that it’s well worth the time to have them as a salad topper and a great little bar snack.

Servings

4

Preparation

90 Mins

Cook Time

15 Mins

Level

Ingredients

2 tbsp pasteurized egg white (or ½ of a fresh egg white)

2 cups pecan halves

8 slices Schneiders Hickory Smoked Classic Cut Bacon, cooked and crumbled

½ cup granulated sugar

1/8 tsp each salt and black pepper

8 cups baby spinach or baby kale

½ tsp thinly sliced red onion

2 cups strawberries, hulled and sliced

½ cup crumbled soft goat cheese

Black Pepper-Balsamic Vinaigrette:

1 tsp Dijon mustard

1 tbsp minced shallot

3 tbsp aged balsamic vinegar

¼ tsp each salt and black pepper

¼ cup extra-virgin olive oil

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Directions

Preheat oven to 250°F. Lightly grease a large rimmed baking sheet.

In large mixing bowl, beat egg white until frothy. Add pecans, stirring to coat the nuts evenly. Add bacon, sugar, salt and pepper. Toss until evenly coated. Spread the pecans evenly on the prepared baking sheet. Bake for 1 hour, stirring every 15 minutes. Let cool in pan on rack.

Black Pepper-Balsamic Vinaigrette: Meanwhile, in separate large bowl, whisk together mustard, shallot, vinegar, salt and pepper. Gradually whisk in oil until emulsified.

Add spinach and red onion to bowl; toss lightly to coat. Top with strawberries, goat cheese and pecans.

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