Meal Type: Lunch

Whole wheat and grain Bacon, 3 cheese grilled cheese

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

15

Minutes

Serves
Portions icon

4

sandwiches

Whole wheat and grain Bacon, 3 cheese grilled cheese

  • Ingredients

  • Preparation

  • 1375g pkg Maple Leaf® Less Salt Natural Bacon, cooked and set aside
  • 1tbsp butter, softened
  • Olive oil or vegetable oil cooking spray
  • 8slices good quality whole wheat and grain bread
  • 4slices marble cheese
  • 4slices mild provolone cheese
  • 4slices Havarti cheese
  • Your favourite ketchup or BBQ sauce
  1. On a clean surface lay slices of bread flat. Arrange marble cheese onto base of bread.
  2. Place two slices of bacon over each followed by provolone, and Havarti. Top with remaining slices of bread.
  3. Lightly spray the tops of the sandwiches with cooking oil.
  4. Heat butter in a large skillet over medium high heat.
  5. Working in batches, cook sandwiches 3 to 4 minutes per side or until bread is golden brown and cheese is melted.
  6. To get an even melt, reduce heat slightly and cover skillet with a second skillet for a minute or two.
  7. Remove sandwiches onto a cutting board and slice in half.
Tips icon

Save time! Try use Maple Leaf Ready Crisp Bacon. Serve with a side salad or kettle chips.

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Grilled Top Dogs with Mexican Street Corn Relish

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

20

Minutes

Serves
Portions icon

4 to 6

servings

Grilled Top Dogs with Mexican Street Corn Relish

  • Ingredients

  • Preparation

  • 1375g pkg Maple Leaf® Top Dogs™ BBQ format
  • 6hot dog buns, split top
  • 4ears of fresh corn
  • ⅓cup crumbled fresh cotija or queso fresco cheese
  • ½tsp chili powder
  • 2tbsp butter, melted
  • Juice of half a lime
  • 1tbsp fresh cilantro, minced
  • ½tsp jalapeno, deseeded and minced – optional
  1. Preheat grill to medium high heat.
  2. Grill corn turning frequently for about 8 to 10 mins or until corn is browning and blistering. Remove from grill and allow to cool slightly.
  3. Carefully using a sharp knife cut the kernals from the cobb. Place into a large bowl.
  4. Add chili powder, cheese, butter, lime juice, cilantro and jalapeno if using. Toss well to combine and keep warm.
  5. Grill hot dogs per package directions.
  6. Place hot dogs into buns and top with corn mixture. Serve immediately.
Tips icon

Serve with tortilla chips and fresh salsa.

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Grilled Chicken Taco Al Fresco

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

20

Minutes

Serves
Portions icon

6

soft tacos

Grilled Chicken Taco Al Fresco

  • Ingredients

  • Preparation

  • 1pkg Maple Leaf Prime® Raised without Antibiotics Chicken Fillets
  • ½Jalapeno, deseeded and minced
  • ½lime, juiced
  • ½cup guacamole, prepared
  • ¾cup Cotija or queso fresca, crumbled
  • 1cup Longo’s bruschetta
  • 1cup ice berg lettuce, shredded
  • 1 ½tbsp chili powder
  • 1tbsp (15 mL) vegetable oil
  • 6soft tortillas, 6 inch
  • Cilantro
  1. Preheat grill to medium high heat.
  2. In a bowl toss chicken with oil, lime juice and chili powder.
  3. Grill chicken 3 to 4 minutes per side turning frequently until an internal temperature of 165 degrees is reached.
  4. Roughly chop cooked chicken into chunks and set aside.
  5. To assemble tacos divide guacamole and spread onto each tortilla. Arrange chicken over top followed by lettuce, cheese and bruschetta mixture.
  6. Sprinkle jalapeno onto tacos and garnish with fresh cilantro.
  7. Squeeze additional lime juice over top if desired.
Tips icon

Lightly grill your tortillas before assembling, about 20 seconds per side! Serve with Spanish rice.

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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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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
  • Vinegar
  • Smoke
  • Spice

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

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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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