Recipe Tag: a kid-friendly snack

Picnic Hotdog Board

Preparation
Bowl icon

20

Minutes

Total Time
Clock icon

40

minutes

Serves
Portions icon

4

Portions

Hot Dog Platter

  • Ingredients

  • Preparation

  • 6Maple Leaf® Natural Top Dogs™ Original Hot Dogs
  • 1Maple Leaf® Natural Original Smoked Sausage, Sliced
  • 4slices 375g pkg Maple Leaf® Natural Original Bacon
  • 4Hotdog Buns
  • Big Mac Hotdogs
  • ½Cup Special Sauce (Mayonnaise, Dill Pickle Relish, Ketchup & Yellow Mustard, Paprika, Onion Powder, Garlic Powder, Salt)
  • 2Slices American Cheese
  • ½cup Shredded Lettuce
  • 4slices Dill Pickle
  • ¼medium White Onion – Finely diced.
  • BLT hotdogs
  • ½Cup mayonnaise
  • ½Cup romaine lettuce, shredded
  • ½Cup Sliced tomatoes
  • Nacho cheese Hotdogs
  • ½cup nacho cheese sauce, prepared
  • 4jalapeno slices – optional
  • ¼cup Crushed corn tortillas
  • ¼cup tomato, diced
  • ¼ cup guacamole, prepared
  • Chimichurri smoked sausage
  • ½Cup chimichurri, prepared
  • 1Pickles shallot, sliced

Big Mac Hotdogs

  1. Preheat the grill to high heat.
  2. Whisk together all the special sauce ingredients in a small bowl.
  3. Place 2 Hotdogs on the grill using tongs.
  4. While the hot dogs are cooking, toast the buns.
  5. Place two slices of American cheese into each hot dog bun. Return the buns to the grill for 1-2 minutes for the cheese to melt.
  6. Add 1/4 cup of shredded lettuce into each hot dog bun.
  7. Place both grilled hot dog into the bun and place 3-4 pickle slices. Sprinkle white onion over top.
  8. Drizzle the hot dog with the special sauce and serve.

BLT Hotdogs

  1. Tightly wrap each hot dog with bacon.
  2. Place on the grill over medium heat, cook hot dogs, turning frequently with tons, until bacon is crispy and cooked through for about 10-12 minutes.
  3. Meanwhile, spread mayonnaise onto each toasted hot dog bun, then layer in romaine and tomatoes. Top with bacon-wrapped hot dog and serve.

Nacho cheese Hotdogs

  1. To the heated grill add hot dogs and grill them a couple minutes per side.
  2. Serve the hot dogs on toasted hotdog buns, then top with nacho cheese, crushed tortilla chips, jalapeno slices, diced tomato, and guacamole.

Chimichurri Smoked Sausage

  1. Grill the sausage until the exterior is crisp and char marks appear, about 5 to 6 minutes per side.
  2. Serve grilled sausages in toasted buns and top with chimichurri sauce
    and pickled red shallots.
Tips icon

Enjoy outside with family and friends!

Don’t miss

Start a conversation with your family about climate change

Download our colouring book

Sausage and Potato Breakfast Enchiladas

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

40

minutes

Serves
Portions icon

6

Portions

Sausage and Potato Breakfast Enchiladas

  • Ingredients

  • Preparation

  • 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
  1. Preheat oven to 350 degrees.
  2. In large skillet, sauté sausage, diced potato and red onions until sausage is fully cooked and brown.
  3. Place 1/4 cup of sausage filling inside each tortilla and roll up.
  4. Spray 9*13 Inch baking dish with non- stick spray and place the tortilla in the baking dish seam side down.
  5. In a bowl, combine eggs, half and half, salt, pepper and pour over stuffed tortillas. Cover the baking dish with aluminum foil.
  6. 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.
  7. Serve with Tomato salsa.
Tips icon

Use Red Thai chili or jalapeno peppers to spice up the dish.

Serve with Tomato salsa.

Don’t miss

Start a conversation with your family about climate change

Download our colouring book

Mac and Cheese Top Dogs

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

25

minutes

Serves
Portions icon

4

Portions

Mac and Cheese Top Dogs

  • Ingredients

  • Preparation

  1. Bring a large pot of salted water to a boil. Add the pasta and cook for 10 minutes. Reserve 1 cup cooking water, then drain.
  2. Melt the butter in a medium pan.
  3. Whisk in the flour under low heat and cook, whisking until the flour is lightly toasted.
  4. Whisk in the milk and reserved pasta water and cook until slightly thickened.
  5. Add the cheeses and whisk until creamy.
  6. Stir the pasta into the cheese sauce. Add salt and pepper to taste.
  7. Cook the Hotdogs as per cooking instructions on the package.
  8. Combine the sandwich by adding 2 tablespoons on Macaroni and cheese to the hotdog bun topped with ML top dogs.
Tips icon

Mac and cheese can be mixed with bacon.
Garnish with chopped chives or Parsley.

Don’t miss

Start a conversation with your family about climate change

Download our colouring book

Chicken Wontons

Preparation
Bowl icon

25

Minutes

Total Time
Clock icon

35

minutes

Serves
Portions icon

4

Portions

Chicken Wontons

  • Ingredients

  • Preparation

  1. Add about 1 tsp of salt directly to the dry chopped cabbage and mix thoroughly. Let rest for 15 minutes until water is pulled out and squeeze out as much water from the cabbage as possible.
  2. In a large bowl, combine ground chicken, drained cabbage, scallions, cilantro, soy sauce, grated garlic, sugar, salt, and pepper.
  3. Place 1/2 tbsp of filling in the center of each wrapper. Wet two adjacent sides of your wrapper with water, then fold over and seal.
  4. Boil water in a pot and place the wontons for 3-4 minutes on a high simmer until the dumplings float.
  5. Drain and serve hot.
Tips icon

Serve with chili oil, fresh scallions, and cilantro.

Don’t miss

Start a conversation with your family about climate change

Download our colouring book

Spanish Frittata

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

25

minutes

Serves
Portions icon

4

Portions

Spanish Frittata

  • Ingredients

  • Preparation

  • 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.
  1. Heat a large skillet over medium high heat.
  2. Cook bacon until just crisp, about 5 to 6 minutes.
  3. Using a slotted spoon remove onto a paper towel lined plate and keep warm. Dice them once cooled and keep aside.
  4. In a big bowl, whisk together the eggs, salt, and paprika and set aside.
  5. Heat the olive oil in the skillet over medium-high heat.
  6. Sauté Onion and potato for 10 minutes until the potatoes are tender.
  7. Turn the oven broiler on.
  8. 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.
  9. Remove from the broiler and finish with chopped scallions and bacon.
  10. Serve hot.
Tips icon

Add Pitted Black olives to the frittata.

Don’t miss

Start a conversation with your family about climate change

Download our colouring book

Turkey Hummus Pinwheel Sandwich

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

20

minutes

Serves
Portions icon

4

Portions

Turkey Hummus Pinwheel Sandwich

  • Ingredients

  • Preparation

  1. Spread ¼ cup hummus on each tortilla.
  2. Arrange 4 turkey slices each over the hummus and place 2 slices of Swiss cheese each on top of the turkey slices.
  3. Place the peppers over cheese and scatter spinach over peppers.
  4. Roll tightly and wrap securely in plastic. Keep refrigerated for 10 minutes.
  5. Remove from the refrigerator and slice each wrap into quarters and serve.
Tips icon

Serve with Ranch.

Don’t miss

Start a conversation with your family about climate change

Download our colouring book

Shredded Chicken Nachos

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

20

minutes

Serves
Portions icon

4

Portions

Shredded Chicken Nachos

  • Ingredients

  • Preparation

  • 1250g pkg Maple Leaf® Natural Shredded Chicken
  • 1tbsp taco seasoning
  • 1445g pkg tortilla chips
  • 1medium red onion, diced
  • 1medium tomato, diced
  • ¼cup sour cream
  • ¼cup guacamole, prepared
  • 1spring onion, chopped
  • 1cup cheddar cheese, shredded
  • 2tbsp olive oil
  1. Preheat the oven at 400 F.
  2. Heat the oil in a large pan over medium heat.
  3. Add shredded chicken and season with taco seasoning.
  4. Sauté until thoroughly mixed for 3-4 minutes. Using a slotted spoon remove onto a plate and keep warm.
  5. For the nachos, arrange the tortilla chips in a single layer, overlapping slightly, on to a baking sheet pan. Spread the chicken evenly over the chips.
  6. Sprinkle the cheeses evenly over the chicken and add tomato and onion on top.
  7. Bake until the cheese is melted, 4-5 minutes.
  8. Remove the nachos from the oven, then sprinkle with scallions and spreading the guacamole, sour cream, and lime wedges separately.
  9. Serve immediately.
Tips icon

Add:
Black olives (optional)
Corn kernels (optional)
Black Beans (optional)

Don’t miss

Start a conversation with your family about climate change

Download our colouring book

Ham and Guac Sandwich

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

10

minutes

Serves
Portions icon

4

Portions

Ham and Guac Sandwich

  • Ingredients

  • Preparation

  1. Melt butter in a skillet over medium heat and grill the buns over the melted butter until golden brown.
  2. 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.
  3. Place 1 Swiss cheese slice each on top of the ham and add potato chips.
  4. Close the sandwich and serve.
Tips icon

Melting the cheese is highly recommended.

Don’t miss

Start a conversation with your family about climate change

Download our colouring book

Creamy Mushroom Chicken Flatbread Pizza

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

20

minutes

Serves
Portions icon

4

Portions

Creamy Mushroom Chicken Flatbread Pizza

  • Ingredients

  • Preparation

  • 2Maple Leaf Prime® Boneless, Skinless Chicken Breast
  • 1cup mushroom, finely chopped
  • ½cup red onion, finely chopped
  • ½cup red onion, sliced
  • 2flatbreads, prepared
  • ¼cup baby arugula
  • 1tsp parsley, finely chopped
  • 1cup heavy cream
  • 2tbsp olive oil
  • Salt, to taste
  • Pepper, to taste
  1. Preheat the oven at 400 F.
  2. Heat a large skillet over medium heat and add olive oil. Transfer the chicken onto the heated oil. Season with salt and pepper and cook each side for 3 minutes or until golden brown. Slice chicken once cooked.
  3. Using a slotted spoon remove onto a plate and keep warm.
  4. Heat a medium skillet over high heat and add olive oil.
  5. Add chopped mushroom and onion and sauté until softened. Add heavy cream and boil. Season with salt and pepper and finish with chopped parsley and set aside to cool down.
  6. Brush par baked dough with a thin layer of sauce leaving the edges of the crust uncovered.
  7. Add chicken to pizza.
  8. Sprinkle with Mozzarella cheese and sliced red onion.
  9. Bake at 400F for about 4-5 minutes or until cheese melts and begins to brown.
  10. Top flatbread pizza with fresh baby arugula and slice and serve immediately.

Don’t miss

Start a conversation with your family about climate change

Download our colouring book