Meal Type: Lunch

BBQ Top Dogs™ with Zucchini Caesar Slaw

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

20

Minutes

Serves
Portions icon

6

servings

BBQ Top Dogs™ with Zucchini Caesar Slaw

  • Ingredients

  • Preparation

  1. Preheat grill to medium high heat.
  2. Grill hot dogs per package directions. Keep warm.
  3. In a large bowl toss zucchini with Caesar dressing, pepper, parmesan and lemon juice. Place onto a serving dish.
  4. Garnish with additional parmesan cheese and serve immediately along side hot dogs as a fun spin on a traditional Caesar salad.
Tips icon

Kids will love the noodle like quality of the zucchini – try dressing it with their favourite dressings such as ranch, Italian or a coleslaw style sauce.

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Cinco De Mexi Dogs

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

20

Minutes

Serves
Portions icon

6 to 8

servings

Cinco De Mexi Dogs

  • Ingredients

  • Preparation

  1. Preheat grill to medium high heat.
  2. Grill hot dogs per package directions.
  3. Place hot dogs into buns and dress with your desired toppings for a fun Mexican themed BBQ.
Tips icon

Place toppings into small bowls in advance and keep refrigerated until ready to use. Fill large bowls with ice and nestle small bowls of toppings into ice to keep them cool during your BBQ!

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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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Maple Leaf® Natural Selections® Hickory Smoked Turkey

Gluten Free
Nitrite Free
Made with natural ingredients
Learn about our standards

  • Ingredients

  • Nutrition facts

  • Turkey
  • Water
  • Sea salt
  • Potato starch
  • Vinegar
  • Cane sugar
  • Smoke

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

Maple Leaf Natural Selections Hickory Smoked Turkey

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Ratings & Reviews

Cook with leftovers and help protect our planet

Reducing food waste puts less stress on our food system and less stress on your budget. Plus you can use your family’s creativity and come up with something new, like this delicious soup.

Find out how we help protect the planet

#realmapleleaf

Maple Bacon Winter Salad

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

20

Minutes

Serves
Portions icon

4

servings

Maple Bacon Winter Salad

  • Ingredients

  • Preparation

  • 1pkg Maple Leaf® Original Natural Bacon
  • 1 ½cup cubed sweet potato, roasted
  • 2cups purple kale, shredded
  • 2 ½cup baby greens
  • ½cup pecans, toasted
  • ½cup feta cheese, crumbled
  • ½cup fresh pomegranate

    • Dressing:

  • 4tbsp (60ml) good quality olive oil
  • 3tbsp (45ml) apple cider vinegar
  • 1tbsp (15ml) Dijon mustard
  • 1 ½tbsp (22ml) maple syrup
  • Salt
  • Pepper
  1. Preheat oven to 375ºF. Line a baking sheet with parchment paper.
  2. Cook bacon for 12 to 14 minutes or until crisp and a temperature of 165ºF is reached. Remove from baking sheet and blot with paper towel. Set aside and keep warm.
  3. In a large bowl combine kale, greens, pecans, cheese and pomegranate. Whisk all the ingredients for the dressing together until well combined. Pour over salad and toss to coat. Arrange onto platter.
  4. Roughly chop bacon and sprinkle over top. Serve immediately.
Tips icon

Simplify your salad – use Maple Leaf® Ready Crisp® bacon!

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5-ingredient Slow Cooker Tex-Mex Chili

Preparation
Bowl icon

15

Minutes

Total Time
Clock icon

2h 45

Minutes

Serves
Portions icon

6 to 8

servings

5-ingredient Slow Cooker Tex-Mex Chili

  • Ingredients

  • Preparation

  • 2pkgs Maple Leaf Prime® Extra Lean Ground Chicken
  • 1tbsp (15ml) olive oil
  • 3tbsp chili powder
  • 1 ¼tsp salt
  • 1680ml jar tomato passata (strained tomatoes)
  • 1650ml jar chunky salsa
  • 1cup (250 mL) water
  • 2 540ml cans red kidney beans, drained and rinsed
  • Tortilla chips, for garnish, optional
  • Shredded cheddar cheese, for garnish, optional
  • Jalapeno slices, for garnish, optional
  • Cilantro leaves, for garnish, optional
  1. Heat oil in a large skillet over medium heat. Add ground chicken, breaking up with a wooden spoon. Cook until no pink remains, 10 – 12 minutes. Add chicken and any juices to slow cooker.
  2. Stir chili powder and salt in to chicken. Add pasta, salsa, and water. Place lid on slow cooker and set to high. Cook for 2 hours, stirring halfway through.
  3. Stir beans in to chicken mixture and replace lid, cooking for another 30 minutes.
  4. Spoon chili in to bowls and serve with garnish fixings, if using.

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Farmers Bacon Broccoli and Cheese Mashed Bowl

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

25

Minutes

Serves
Portions icon

4

Servings

Farmers Bacon Broccoli and Cheese Mashed Bowl

  • Ingredients

  • Preparation

  • 1pkg Maple Leaf® Original Natural Bacon, ¾ inch dice
  • 2cups broccoli florets, steamed
  • 1 ½cup old cheddar cheese, finely grated
  • 6cups mashed potatoes, prepared and warmed
  • 1cup corn niblets, warmed
  1. Heat a large skillet over medium high heat.
  2. Cook bacon stirring frequently until crisp, about 4 to 5 minutes.
  3. Using a slotted spoon remove onto a paper towel lined plate and keep warm.
  4. Divide potatoes between 4 bowls.
  5. Divide broccoli, cheese, bacon and corn over top.
  6. Serve immediately.
Tips icon

Try using Maple Leaf Prime® chicken strips roughly chopped in place of bacon. Experiment and use your favourite seasonal vegetables!

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Creamy Bacon Cauliflower and Potato Soup

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

30

Minutes

Serves
Portions icon

8 to 10

Portions

Creamy Bacon Cauliflower and Potato Soup

  • Ingredients

  • Preparation

  • 2pkgs Maple Leaf® Ready Crisp® Fully Cooked Natural Bacon, large dice
  • 2cups cooked white potato
  • 4cups roasted cauliflower
  • 1tbsp butter
  • 1large onion, sliced
  • 1tbsp garlic, minced
  • 1 ½cup cream
  • 2 ½cups (625 mL) chicken broth
  • 1cup sour cream
  • Salt
  • Pepper
  • Marble cheese, shredded
  • Green onion, sliced
  • Additional sour cream
  1. In a large skillet melt butter over medium high heat.
  2. Cook onion until soft and golden for about 5 minutes, add garlic and cook an additional minute, stirring often. Set aside.
  3. Using a blender and working in batches, blend half the cauliflower, potato and onion mixture with broth, cream and sour cream on high until smooth. Pour into a large pot. Continue with remaining ingredients.
  4. Bring soup to a simmer.
  5. Add bacon and season with salt and pepper. If soup is too thick add additional broth to thin it out.
  6. Ladle soup into bowls and garnish with cheese, onion and a dollop of sour cream.
Tips icon

Great to make in big batches. Freezes well.

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Maple Leaf Prime® Raised Without Antibiotics Chicken & Broccoli Burritos

Preparation
Bowl icon

15

Minutes

Total Time
Clock icon

35

Minutes

Serves
Portions icon

4 to 6

Portions

Maple Leaf Prime® Raised Without Antibiotics Chicken & Broccoli Burritos

  • Ingredients

  • Preparation

  1. Preheat oven to 375°F (190°C).
  2. Place broccoli in a microwaveable bowl. Add ½ cup (125 mL) of water, cover and microwave for 3-4 minutes or until broccoli is fork tender. Drain and place in a large bowl.
  3. Add chicken pieces, garlic, salt, pepper and cheese and stir to combine.
  4. Assemble burritos by dividing chicken and broccoli mixture evenly between the tortillas. Roll tortilla around the filling and place on a baking sheet, seam side down.
  5. Brush each burrito with melted butter. Bake in preheated oven for 15-20 minutes or until golden brown.
  6. Serve with bruschetta or salsa and a dollop of sour cream.

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