Maple Leaf is the leading provider of protein solutions for the healthcare and hospitality industry. Whether you are a senior living home or hospital, you will discover numerous products that are designed specifically to meet your unique needs. Check out our products and contact us for more information.
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Maple Leaf Code: 33812
GFS Code: 8254096
Case Yield: 100 x 50g patties
Available at all DC’s except Quebec City
Product Preparation
Heat 1 breakfast sausage patty per serving according to package instructions and serve.
Protein (G) Per Serving
1 patty (50g): 7g protein
Click here for nutritional, ingredients and allergen information.
Maple Leaf Code: 42684 Turkey
GFS Code: 7536005
Maple Leaf Code: 42459 Ham
GFS Code: 3651805
Case Yield: 212 slices per case
Available at all DC’s
Product Preparation
Place 2 slices ham (28g), 1 slice turkey (14g) and 1 slice cheese (28.5g) on a whole wheat submarine bun. Butter one side of bun and the other side with mayonnaise. Optional to add tomato slices, leaf lettuce and onion slices. Chill until service.
Protein (G) Per Serving
2 slices Ham (28g): 9g protein
1 slice Turkey (14g): 5g protein
Click here for nutritional, ingredients and allergen information Turkey Breast Product.
Click here for nutritional, ingredients and allergen information Ham Product.
Maple Leaf Code: 21333
SYSCO Code: 2672749
Case Yield: 52 x 72g portions
Available at all sites nationally
Product Preparation
Place 3 slices (72g) of sliced roast beef on wholegrain bread. Butter one side with margarine/butter and the other side with mustard.
Protein (G) Per Serving
3 slices (72g): 10.5g protein
Click here for nutritional, ingredients and allergen information.
Maple Leaf Code: 26995
GFS Code: 1325355
Case Yield: 75 x 60g portions
Available at all DC’s except Atlantic and Quebec City
Product Preparation
Heat pulled chicken according to package directions. Prepare dry mix poultry gravy. Place 1 slice of whole wheat bread, cover with 60g pulled chicken and ladle 1 oz/28.5 mL of prepared poultry gravy over top.
Protein (G) Per Serving
60g portion: 14g protein
Click here for nutritional, ingredients and allergen information.
Maple Leaf Code: 64364
GFS Code: 1269925
Case Yield: 67 x 60g portions
Available at Milton, BC, Montreal & Winnipeg
Alternate suggestion: MSD Sliced Turkey 42684 #1567406
Product Preparation
Combine diced turkey with mayonnaise/salad dressing and add salt and pepper. Mix until blended. Place #12 scoop of prepared turkey salad or 4 slices turkey (56g) between 2 buttered wholegrain bread slices. Chill until service.
Protein (G) Per Serving
Diced Turkey (60g): 13g protein
Sliced Turkey: 4 slices (56g): 10g protein
Click here for nutritional, ingredients and allergen information.
Maple Leaf Code: 21354
GFS Code: 3061877
Case Yield: 53 x 90g portions
Available at Ontario, Montreal & BC
Alternate suggestion: HS Boneless Pork Loin Chop 21364 #1175048
Product Preparation
Heat by boiling Sliced Pork or Loin Chop (90g) in bag. Serve #30 oz scoop of prepared applesauce in a portion cup along with the pork. Prepare pork gravy from dry mix and ladle ½ oz/15 mL over heated sliced pork or loin chop at the point of service
Protein (G) Per Serving
Sliced Pork 3 slices (90g): 31g protein
1 Loin Chop (90g): 24g protein
Click here for nutritional, ingredients and allergen information.
Maple Leaf Code: 41522
GFS Code: 7002205
Case Yield: 54 x 3oz burgers
Available at all DC’s except Calgary and Winnipeg
Alternate suggestion: Beef Burger 4oz 41610 #4161508 or 2oz 41519 #1969427
Product Preparation
Heat burgers as per packaging instructions. Place 1 patty on a whole wheat bun at point of service. Serve condiments and tomato slice/onion/lettuce if available.
Protein (G) Per Serving
1 burger (3oz): 13g protein
1 burger (4oz): 18g protein
1 burger (2oz): 9g protein
Click here for nutritional, ingredients and allergen information.
Maple Leaf Code: 30248/30298
GFS Code: 1174458
Case Yield: 32 portions
Available at all DC’s except Edmonton & Winnipeg
Product Preparation
Heat Drummies as per package instructions. Add favorite sauce if desired such as BBQ
Protein (G) Per Serving
1 Drummie (114 g): 25g protein
Click here for nutritional, ingredients and allergen information.
Maple Leaf Code: 64004
GFS Code: 1192192
Case Yield: 44 x 100g portions
Available at all DC’s except Montreal & Quebec City
Product Preparation
Heat and serve Chicken Dippers as per package instructions and serve with 1oz / 28.5 mL of ranch dip.
Protein (G) Per Serving
3 dippers (100g): 16g protein
Click here for nutritional, ingredients and allergen information.
Maple Leaf Code: 33548
GFS Code: 1273539
Case Yield: 90 x 60g portions
Available at all DC’s
Product Preparation
Heat Shaved Steak and combine with a prepared teriyaki sauce. Serve over prepared rice.
Protein (G) Per Serving
60g portion: 13g protein
Click here for nutritional, ingredients and allergen information.
Maple Leaf Code: 26980
GFS Code: 1319924
Case Yield: 75 x 60g portions
Available at all DC’s except Atlantic
Product Preparation
Heat pulled pork and combine in your favorite barbeque sauce. Serve 60g on a buttered whole wheat bun.
Protein (G) Per Serving
60g portion: 12g protein
Click here for nutritional, ingredients and allergen information.
Maple Leaf Code: 42684
GFS Code: 7536005
Case Yield: 54 x 56g portions
Available at all DC’s except Atlantic
Product Preparation
Place 4 slices (56g) of fully cooked deli turkey on a buttered wholegrain bread slice. Butter the other slice of wholegrain bread with 10 mL (2 tsp) of mayonnaise and place on top of meat.
Protein (G) Per Serving
4 slices (56g): 10g protein
Click here for nutritional, ingredients and allergen information.
Maple Leaf Code: 40004
GFS Code: 1232161
Case Yield: 36 x 125g portions
Available at Ontario, BC, & Edmonton
Alternate suggestion: Beef Pot Pie 81019 #5894005
Product Preparation
Heat and serve 1 pie (125g) per serving. Prepare beef gravy from dry mix. Ladle 1 oz /28.5 mL prepared gravy over top at time of service.
Protein (G) Per Serving
Steak & Mushroom Pie: 13g protein
Beef Pot Pie: 8g protein
Click here for nutritional, ingredients and allergen information.
Maple Leaf Code: 42706
GFS Code: 7536005
Case Yield: 52 x 72g portions
Available at all DC’s except Quebec City
Product Preparation
Place 3 slices (72g) of roast beef on wholegrain bread. Butter one side with margarine/butter and the other with mustard.
Protein (G) Per Serving
3 slices (72g): 10.5g protein
Click here for nutritional, ingredients and allergen information.
Maple Leaf Code: 13676
GFS Code: 7780205
Case Yield: 60 x 90g wieners
Available at all DC’s
Or serve your favorite Maple Leaf or Schneider’s Hot Dog!!
Product Preparation
Pour 2.85L can of baked beans with pork and tomato sauce into 4” deep insert pan; cut 24 wieners (1.08 kg) into 1 inch pieces and combine with beans. Cover with foil and bake at 300” F for ~ 1 hour. Recipe yield: 16 servings. Serve #6 Scoop/175 mL per serving.
Protein (G) Per Serving
1 wiener (90g): 11g protein
*note most wieners contain 6-11g of protein
Click here for nutritional, ingredients and allergen information.
Maple Leaf Code: 42459
GFS Code: 3651805
Case Yield: 54 x 56g portions
Available at all DC’s except Quebec City
Product Preparation
Place 4 slices (56g) of ham and 1 oz /28.5g of cheddar cheese on wholegrain bun. Butter 1 side with margarine/butter and the other with mayo/mustard.
Protein (G) Per Serving
4 slices (56g): 9g protein
Click here for nutritional, ingredients and allergen information.
Maple Leaf Code: 13676
GFS Code: 7780205
Case Yield: 60 x 90g portions
Available at all DC’s
Or serve your favorite Maple Leaf or Schneiders Hot Dog!!
Product Preparation
Steam or boil hot dog and place in hotdog bun. Serve with condiments – ketchup, mustard and relish.
Protein (G) Per Serving
1 wiener (90g): 11g protein
*note other wieners contain 6 – 11g protein
Click here for nutritional, ingredients and allergen information.
Maple Leaf Code: 64352
GFS Code: 6797405
Case Yield: 45 x 90g portions
Available at all DC’s
Product Preparation
Heat and chicken breast strips. Prepare alfredo sauce using pre-made or from dry mix. Ladle 1oz / 28.5 mL onto chicken at time of service. Garnish with parmesan cheese for additional protein.
Protein (G) Per Serving
90g portion: 18g protein
Click here for nutritional, ingredients and allergen information.
Maple Leaf Code: 81035
GFS Code: 5851205
Case Yield: 36 x 125g portions
Available at all DC’s except Winnipeg.
Alternate suggestion: Chicken & Leek Pie 43002 #1339675
Product Preparation
Heat and serve 1 pie per serving. Prepare chicken gravy from dry mix. Ladle 1 oz /28.5 mL prepared gravy over top at the point of service.
Protein (G) Per Serving
1 pot pie (125g): 13g protein
Click here for nutritional, ingredients and allergen information.
Maple Leaf Code: 72230
GFS Code: 7781605
Case Yield: 75 x 60g portions
Available at all DC’s except Winnipeg & Edmonton
Product Preparation
Heat and serve in barbeque sauce
Protein (G) Per Serving
1 ribette (60g): 12g protein
Click here for nutritional, ingredients and allergen information.
Maple Leaf Code: 31435
GFS Code: 1363865
Case Yield: 60 x 60g portions
Available at Milton, Montreal, Calgary & BC
Alternate suggestion: Vegetarian Sauce
Product Preparation
Heat meatless Italian sausage crumble and add spaghetti sauce. Boil spaghetti noodles, drain, then combine with meatless Italian sausage tomato sauce. Garnish with parmesan cheese for additional protein.
Protein (G) Per Serving
60g portion: 17g protein
Click here for nutritional, ingredients and allergen information.
Maple Leaf Code: 44938
GFS Code: 7007005
Case Yield: 52 x 72g portions
Available at all DC’s except Montreal & Quebec City
Product Preparation
Place 3 slices (72g) corned beef between 2 slices of buttered rye bread. May spread mustard on 1 slice of rye for additional flavor.
Protein (G) Per Serving
3 slices (72g): 12g protein
Click here for nutritional, ingredients and allergen information.
Maple Leaf Code: 64000
GFS Code: 8712605
Case Yield: 200 each per case
Available at all DC’s
Product Preparation
Heat and serve 2 sausage links (45g) per serving.
Protein (G) Per Serving
2 links (45g): 7g protein
Click here for nutritional, ingredients and allergen information.
Maple Leaf Code: 44129
GFS Code: 1171078
Case Yield: 36 x 125g portions
Available at all DC’s except Atlantic & Quebec City
Product Preparation
Heat and serve 1 pot pie per serving. Prepare poultry gravy from dry mix and ladle 1 oz /28.5 mL of prepared gravy over top at point of service.
Protein (G) Per Serving
1 pie (125g): 9g protein
Click here for nutritional, ingredients and allergen information.
Maple Leaf Code: 33812
GFS Code: 8254096
Case Yield: 100 x 50g patties
Available at all DC’s except Quebec City
Product Preparation
Heat 1 breakfast sausage patty per serving according to package instructions and serve.
Protein (G) Per Serving
1 patty (50g): 7g protein
Click here for nutritional, ingredients and allergen information.
Maple Leaf Code: 64004
SYSCO Code: 0750374
Case Yield: 44 x 100g portions
Available at all sites except St John’s & Victoria
Product Preparation
Heat chicken dippers and serve 3-30 g pieces (100g) per portion with 1 oz/28.5 mL of ranch dip.
Protein (G) Per Serving
3 dippers (100g): 16g protein
Click here for nutritional, ingredients and allergen information.
Maple Leaf Code: 81035
SYSCO Code: 2704344
Case Yield: 36 x 125g portions
Available at all sites except in St John’s
Alternate suggestion: Chicken & Leek Pie 43002 #5156821
Product Preparation
Heat and serve 1 pie per serving. Prepare Chicken gravy from dry mix. Ladle 1 oz /28.5 mL prepared gravy over top at point of service.
Protein (G) Per Serving
1 pot pie (125g): 13g protein
Click here for nutritional, ingredients and allergen information.
Maple Leaf Code: 21444
SYSCO Code: 2750479
Case Yield: 52 x 72g portions
Available at all sites except Kelowna, Victoria, Maritimes
Alternate suggestion: MSD Sliced Corned Beef 44938 #9882465
Product Preparation
Place 3 slices (72g) or more of fully cooked corned beef between 2 slices of buttered rye bread.
Protein (G) Per Serving
3 slices (72g): 12g protein
Click here for nutritional, ingredients and allergen information.
Maple Leaf Code: 21355
SYSCO Code: 5578929
Case Yield: 44 x 90g portions
Available at all sites except Maritimes
Product Preparation
Heat and serve fully cooked thighs according to package instructions.
Protein (G) Per Serving
1 thigh (90g): 17g protein
Click here for nutritional, ingredients and allergen information.
Maple Leaf Code: 21440
SYSCO Code: 2750594
Case Yield: 52 x 58g portions
Available at all sites nationally
Product Preparation
Place 3 slices (58g) of black forest ham and 1 oz /28.5g of cheddar cheese on wholegrain bun. Butter 1 side with margarine/butter and the other side with mustard.
Protein (G) Per Serving
3 slices (58g): 9g protein
Click here for nutritional, ingredients and allergen information.
Maple Leaf Code: 21334 Turkey
SYSCO Code: 2672855
Maple Leaf Code: 21440 Ham
SYSCO Code: 2750594
Case Yield: 156 slices per case
Available at all sites nationally
Product Preparation
Place 2 slices ham (38.6g), 1 slice turkey (19.3g) and 1 slice cheese (28.5g) on a whole wheat submarine bun. Butter one side of bun and the other with mayonnaise. Add tomato slices, leaf lettuce and onion slices if available.
Protein (G) Per Serving
1 slice Turkey (19.3g): 5g protein
2 slices Ham (38.6g): 4.5g protein
Click here for nutritional, ingredients and allergen information for Turkey Breast Product.
Click here for nutritional, ingredients and allergen information Ham Product.
Maple Leaf Code: 41522
SYSCO Code: 2753432
Case Yield: 54 x 85g burgers
Available at all sites except Victoria
Product Preparation
Heat burgers and place on a whole wheat bun when serving. Serve condiments and tomato slice/onion/lettuce if available.
Protein (G) Per Serving
1 burger (85g): 13g protein
Click here for nutritional, ingredients and allergen information.
Maple Leaf Code: 13404 5”x12 count
SYSCO Code: 0573436
Case Yield: 144 x 38g portions
Maple Leaf Code: 13676 7”x 5 count
SYSCO Code: 2667863
Case Yield: 60 x 90g portions
Available at all sites except Edmonton, Vic, Van & Calgary
Alternate suggestion: Roller Grill Wiener 13676 #2667863
Or serve your favorite Maple Leaf or Schneiders Hot Dog!
Product Preparation
Steam or boil 1 hot dog and place in hotdog bun. Serve with condiments – ketchup, mustard, relish.
Protein (G) Per Serving
1 wiener (38g): 5g protein
1 wiener (90g): 11g protein
*note most wieners contain 6-11g of protein
Click here for nutritional, ingredients and allergen information.
Maple Leaf Code: 26985
SYSCO Code: 4875031
Case Yield: 75 x 60g portions
Available at all sites except at Montreal, Kelowna, Halifax, Moncton, Victoria
Alternative suggestion: Shaved Steak 33548 #3822923
Product Preparation
Heat pulled beef/shaved steak according to package instructions. Prepare dry mix beef gravy. Place 1 slice of whole wheat bread, cover with 60g of pulled beef and ladle 1 oz/28.5 mL of prepared beef gravy over top.
Protein (G) Per Serving
Pulled Beef (60g): 17g protein
Shaved Steak (60g): 13g protein
Click here for nutritional, ingredients and allergen information.
Maple Leaf Code: 26995
SYSCO Code: 4875005
Case Yield: 75 x 60g portions
Available at all sites except St John’s
Product Preparation
Heat pulled chicken according to package instructions. Prepare dry mix poultry gravy. Place 1 slice of whole wheat bread, cover with 60g pulled chicken and ladle 1 oz/28.5 mL of prepared poultry gravy over top.
Protein (G) Per Serving
60g portion: 14g protein
Click here for nutritional, ingredients and allergen information.
Maple Leaf Code: 31435
SYSCO Code: 5386780
Case Yield: 60 x 60g portions
Available at all sites except Moncton, Halifax, Victoria, Calgary & Winnipeg
Product Preparation
Heat fully cooked meatless Italian sausage crumble and combine with spaghetti sauce. Boil spaghetti noodles, drain and pour over meatless Italian sausage sauce. Garnish with parmesan cheese for additional protein.
Protein (G) Per Serving
60g portion: 17g protein
Click here for nutritional, ingredients and allergen information.
Maple Leaf Code: 30248/30298
SYSCO Code: 0247090/5471901
Case Yield: 32 portions
Available at all sites except St John’s, Moncton & Victoria
Alternate suggestion: Pork Country Sausage 64003 #3046170
Product Preparation
Heat Drummies as per package instructions. Add favorite sauce if desired such as BBQ.
Protein (G) Per Serving
1 Drummie (114 g): 25g protein
Click here for nutritional, ingredients and allergen information.
Maple Leaf Code: 26980
SYSCO Code: 4875045
Case Yield: 75 x 60g portions
Available at all sites except Moncton & Vancouver
Alternate suggestion: Greenfield Pulled Pork 48111 #4874994
Product Preparation
Heat pulled pork in barbeque sauce. Serve 60 g of heated pulled pork on a buttered whole wheat bun and top with 1 oz/28.5 ml prepared barbecue sauce.
Protein (G) Per Serving
60g portion: 12g protein
Click here for nutritional, ingredients and allergen information.
Maple Leaf Code: 64000
SYSCO Code: 6223487
Case Yield: 200 each per case
Available at all sites nationally
Product Preparation
Heat and serve 2 or more breakfast links per serving.
Protein (G) Per Serving
2 links (46g): 7g protein
Click here for nutritional, ingredients and allergen information.
Maple Leaf Code: 23108
SYSCO Code: 2667277
Case Yield: 100 x 50g patties
Available at all sites nationally
Product Preparation
Heat breakfast sausage patty according to package instructions.
Protein (G) Per Serving
1 patty (50g): 7g protein
Click here for nutritional, ingredients and allergen information.
Maple Leaf Code: 72230
SYSCO Code: 5392410
Case Yield: 54 x 85g portions
Available at all sites except BC
Alternate suggestion for BC: Pork Rib 72052 #2754406
Product Preparation
Heat rib patties and add your favorite barbeque sauce.
Protein (G) Per Serving
Patty (85g): 16g protein
Patty (113g): 17g protein
Click here for nutritional, ingredients and allergen information.
Maple Leaf Code: 21354
SYSCO Code: 0742635
Case Yield: 79 x 60g portions
Available at all sites except Winnipeg, Victoria & Vancouver
Alternate suggestion: HS Boneless Pork Loin Chop 21364 #0282727
Product Preparation
Heat by boiling Sliced Pork or Loin Chop (1 each) in bag and serve 2 slices per serving. Prepare pork gravy from dry mix and ladle ½ oz /15 mL over heated pork at the point of service
Protein (G) Per Serving
Sliced Pork (60g): 21 g protein
Pork Chop (90g): 24g protein
Click here for nutritional, ingredients and allergen information.
Maple Leaf Code: 21334
SYSCO Code: 2672855
Case Yield: 52 x 58g portions
Available at all sites nationally
Product Preparation
Place 3 slices (58g) of sliced turkey on a buttered wholegrain bread slice. Butter the other slice with 10 mL (2 tsp) of mayonnaise and place on top of meat.
Protein (G) Per Serving
3 slices (58g): 10g protein
Click here for nutritional, ingredients and allergen information.
Maple Leaf Code: 40004
SYSCO Code: 2457390
Case Yield: 36 x 125g portions
Available at all sites except Atlantic
Alternate suggestion: Beef Pot Pie 81019 #2666741
Product Preparation
Heat pies according to package instructions. Prepare beef gravy from dry mix then ladle 1 oz/28.5 mL gravy on top when serving.
Protein (G) Per Serving
Steak & Mushroom Pie: 13g protein
Beef Pot Pie: 8g protein
Click here for nutritional, ingredients and allergen information.
Maple Leaf Code: 21913
SYSCO Code: 0161232
Case Yield: 300 slices per case
Available at all sites except Winnipeg, Victoria & Regina
Product Preparation
Heat and serve 2 strips fully cooked bacon per serving.
Protein (G) Per Serving
2 strips (12g): 3.5g protein
Click here for nutritional, ingredients and allergen information.
Maple Leaf Code: 44129
SYSCO Code: 0244451
Case Yield: 36 x 125g portions
Available at all sites nationally
Product Preparation
Heat and serve 1 pot pie per serving. Prepare poultry gravy from dry mix and ladle 1 oz/28.5 mL of prepared gravy over top.
Protein (G) Per Serving
1 pie (125g): 9g protein
Click here for nutritional, ingredients and allergen information.
Maple Leaf Code: 64364
SYSCO Code: 3614688
Case Yield: 67 x 60g portions
Available at all sites except Moncton & Halifax
Product Preparation
Combine diced turkey with mayonnaise/salad dressing, salt and pepper. Place #12 scoop of prepared turkey salad between 2 buttered wholegrain bread slices. Chill until service.
Protein (G) Per Serving
Diced Turkey (60g): 13g protein
Click here for nutritional, ingredients and allergen information.
Maple Leaf Code: 13404, 5”x12 count
SYSCO Code: 0573436
Case Yield: 144 x 38g portions
Maple Leaf Code: 13676, 7”x 5 count
SYSCO Code: 2667863
Case Yield: 60 x 90g portions
Available at all sites except Edmonton, Victoria, Vancouver & Calgary
Alternate Suggestion: Roller Grill Wiener 13676 #2667863
Or serve your favorite Maple Leaf or Schneiders Hot Dog!
Product Preparation
Pour 2.85L can of baked beans with pork and tomato sauce into 4” deep insert pan; cut 24 wieners (1.0 kg) into 1 inch pieces and combine with beans. Cover with foil and bake at 300” F for ~ 1 hour. Recipe yield: 16 servings. Serve #6 Scoop/175 mL per serving.
Protein (G) Per Serving
1 wiener (38g): 5g protein
1 wiener (90g): 11g protein
*note most wieners contain 6-11g of protein
Click here for nutritional, ingredients and allergen information.
Maple Leaf Code: 21913
SYSCO Code: 0161232
Case Yield: 300 slices per case
Available at all sites except Winnipeg & Regina
Product Preparation
Heat and serve 2 strips of fully cooked bacon per sandwich. Heat and serve egg patty according to package instructions. Toast whole wheat English muffin and butter both sides with margarine/butter. Place 2 slices of bacon, 1 heated egg patty and 1 processed cheese slice (15 g) on toasted English muffin.
Protein (G) Per Serving
2 strips (12g): 3.5g protein
Click here for nutritional, ingredients and allergen information.
Maple Leaf Code: 40118
SYSCO Code: 0222968
Case Yield: 75 x 60g portions
Available at all sites except Victoria
Product Preparation
Heat meatballs and combine with prepared sweet n’ sour sauce.
Protein (G) Per Serving
6 meatballs (60g): 11g protein
Click here for nutritional, ingredients and allergen information.
Maple Leaf Code: 64364
Case Yield: 67 x 60g portions
Product Preparation
Combine diced turkey with mayonnaise/salad dressing, salt and pepper. Place #12 scoop of prepared turkey salad between 2 buttered wholegrain bread slices. Chill until service.
Protein (G) Per Serving
Diced Turkey (60g): 13g protein
Click here for nutritional, ingredients and allergen information.
Maple Leaf Code: 21913
Case Yield: 300 slices per case
Product Preparation
Heat and serve 2 strips of fully cooked bacon per sandwich. Heat and serve egg patty according to package instructions. Toast whole wheat English muffin and butter both sides with margarine/butter. Place 2 slices of bacon, 1 heated egg patty and 1 processed cheese slice (15 g) on toasted English muffin.
Protein (G) Per Serving
2 strips (12g): 3.5g protein
Click here for nutritional, ingredients and allergen information.
Maple Leaf Code: 44129
Case Yield: 36 x 125g portions
Product Preparation
Heat and serve 1 pot pie per serving. Prepare poultry gravy from dry mix and ladle 1 oz/28.5 mL of prepared gravy over top.
Protein (G) Per Serving
1 pie (125g): 9g protein
Click here for nutritional, ingredients and allergen information.
Maple Leaf Code: 40118
Case Yield: 75 x 60g portions
Product Preparation
Heat meatballs and combine with prepared sweet n’ sour sauce.
Protein (G) Per Serving
6 meatballs (60g): 11g protein
Click here for nutritional, ingredients and allergen information.
Maple Leaf Code: 13404, 5”x12 count
Case Yield: 144 x 38g portions
Maple Leaf Code: 13676, 7”x 5 count
Case Yield: 60 x 90g portions
Product Preparation
Pour 2.85L can of baked beans with pork and tomato sauce into 4” deep insert pan; cut 24 wieners (1.0 kg) into 1 inch pieces and combine with beans. Cover with foil and bake at 300” F for ~ 1 hour. Recipe yield: 16 servings. Serve #6 Scoop/175 mL per serving.
Protein (G) Per Serving
1 wiener (38g): 5g protein
1 wiener (90g): 11g protein
*note most wieners contain 6-11g of protein
Click here for nutritional, ingredients and allergen information.
Maple Leaf Code: 21334
Case Yield: 52 x 58g portions
Product Preparation
Place 3 slices (58g) of sliced turkey on a buttered wholegrain bread slice. Butter the other slice with 10 mL (2 tsp) of mayonnaise and place on top of meat.
Protein (G) Per Serving
3 slices (58g): 10g protein
Click here for nutritional, ingredients and allergen information.
Maple Leaf Code: 21354
Case Yield: 79 x 60g portions
Product Preparation
Heat by boiling Sliced Pork or Loin Chop (1 each) in bag and serve 2 slices per serving. Prepare pork gravy from dry mix and ladle ½ oz /15 mL over heated pork at the point of service
Protein (G) Per Serving
Sliced Pork (60g): 21 g protein
Click here for nutritional, ingredients and allergen information.
Maple Leaf Code: 21913
Case Yield: 300 slices per case
Product Preparation
Heat and serve 2 strips fully cooked bacon per serving.
Protein (G) Per Serving
2 strips (12g): 3.5g protein
Click here for nutritional, ingredients and allergen information.
Maple Leaf Code: 23108
Case Yield: 100 x 50g patties
Product Preparation
Heat breakfast sausage patty according to package instructions.
Protein (G) Per Serving
1 patty (50g): 7g protein
Click here for nutritional, ingredients and allergen information.
Maple Leaf Code: 31435
Case Yield: 60 x 60g portions
Product Preparation
Heat fully cooked meatless Italian sausage crumble and combine with spaghetti sauce. Boil spaghetti noodles, drain and pour over meatless Italian sausage sauce. Garnish with parmesan cheese for additional protein.
Protein (G) Per Serving
60g portion: 17g protein
Click here for nutritional, ingredients and allergen information.
Maple Leaf Code: 64004
Case Yield: 44 x 100g portions
Product Preparation
Heat chicken dippers and serve 3-30 g pieces (100g) per portion with 1 oz/28.5 mL of ranch dip.
Protein (G) Per Serving
3 dippers (100g): 16g protein
Click here for nutritional, ingredients and allergen information.
Maple Leaf Code: 64000
Case Yield: 200 each per case
Product Preparation
Heat and serve 2 or more breakfast links per serving.
Protein (G) Per Serving
2 links (46g): 7g protein
Click here for nutritional, ingredients and allergen information.
Maple Leaf Code: 72230
Case Yield: 54 x 85g portions
Product Preparation
Heat rib patties and add your favorite barbeque sauce.
Protein (G) Per Serving
Patty (85g): 16g protein
Click here for nutritional, ingredients and allergen information.
Maple Leaf Code: 26995
Case Yield: 75 x 60g portions
Product Preparation
Heat pulled chicken according to package instructions. Prepare dry mix poultry gravy. Place 1 slice of whole wheat bread, cover with 60g pulled chicken and ladle 1 oz/28.5 mL of prepared poultry gravy over top.
Protein (G) Per Serving
60g portion: 14g protein
Click here for nutritional, ingredients and allergen information.
Maple Leaf Code: 26980
Case Yield: 75 x 60g portions
Product Preparation
Heat pulled pork in barbeque sauce. Serve 60 g of heated pulled pork on a buttered whole wheat bun and top with 1 oz/28.5 ml prepared barbecue sauce.
Protein (G) Per Serving
60g portion: 12g protein
Click here for nutritional, ingredients and allergen information.
Maple Leaf Code: 26985
Case Yield: 75 x 60g portions
Product Preparation
Heat pulled beef/shaved steak according to package instructions. Prepare dry mix beef gravy. Place 1 slice of whole wheat bread, cover with 60g of pulled beef and ladle 1 oz/28.5 mL of prepared beef gravy over top.
Protein (G) Per Serving
Pulled Beef (60g): 17g protein
Click here for nutritional, ingredients and allergen information.
Maple Leaf Code: 21334 Turkey
Maple Leaf Code: 21440 Ham
Case Yield: 156 slices per case
Product Preparation
Place 2 slices ham (38.6g), 1 slice turkey (19.3g) and 1 slice cheese (28.5g) on a whole wheat submarine bun. Butter one side of bun and the other with mayonnaise. Add tomato slices, leaf lettuce and onion slices if available.
Protein (G) Per Serving
1 slice Turkey (19.3g): 5g protein
2 slices Ham (38.6g): 4.5g protein
Click here for nutritional, ingredients and allergen information for Turkey Breast Product.
Click here for nutritional, ingredients and allergen information for Ham Product.
Maple Leaf Code: 41522
Case Yield: 54 x 85g burgers
Product Preparation
Heat burgers and place on a whole wheat bun when serving. Serve condiments and tomato slice/onion/lettuce if available.
Protein (G) Per Serving
1 burger (85g): 13g protein
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Maple Leaf Code: 21355
Case Yield: 44 x 90g portions
Product Preparation
Heat and serve fully cooked thighs according to package instructions.
Protein (G) Per Serving
1 thigh (90g): 17g protein
Click here for nutritional, ingredients and allergen information.
Maple Leaf Code: 21440
Case Yield: 52 x 58g portions
Product Preparation
Place 3 slices (58g) of black forest ham and 1 oz /28.5g of cheddar cheese on wholegrain bun. Butter 1 side with margarine/butter and the other side with mustard.
Protein (G) Per Serving
3 slices (58g): 9g protein
Click here for nutritional, ingredients and allergen information.
Maple Leaf Code: 13404 5”x12 count
Case Yield: 144 x 38g portions
Maple Leaf Code: 13676 7”x 5 count
Case Yield: 60 x 90g portions
Product Preparation
Steam or boil 1 hot dog and place in hotdog bun. Serve with condiments – ketchup, mustard, relish.
Protein (G) Per Serving
1 wiener (38g): 5g protein
1 wiener (90g): 11g protein
*note most wieners contain 6-11g of protein
Click here for nutritional, ingredients and allergen information.
Maple Leaf Code: 21444
Case Yield: 52 x 72g portions
Product Preparation
Place 3 slices (72g) or more of fully cooked corned beef between 2 slices of buttered rye bread.
Protein (G) Per Serving
3 slices (72g): 12g protein
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Maple Leaf Code: 81035
Case Yield: 36 x 125g portions
Product Preparation
Heat and serve 1 pie per serving. Prepare Chicken gravy from dry mix. Ladle 1 oz /28.5 mL prepared gravy over top at point of service.
Protein (G) Per Serving
1 pot pie (125g): 13g protein
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Maple Leaf Code: 21333
Case Yield: 52 x 72g portions
Product Preparation
Place 3 slices (72g) of sliced roast beef on wholegrain bread. Butter one side with margarine/butter and the other side with mustard.
Protein (G) Per Serving
3 slices (72g): 10.5g protein
Click here for nutritional, ingredients and allergen information.
Maple Leaf Code: 30248/30298
Case Yield: 32 portions
Product Preparation
Heat Drummies as per package instructions. Add favorite sauce if desired such as BBQ.
Protein (G) Per Serving
1 Drummie (114 g): 25g protein
Click here for nutritional, ingredients and allergen information.
Maple Leaf Code: 40004
Case Yield: 36 x 125g portions
Product Preparation
Heat pies according to package instructions. Prepare beef gravy from dry mix then ladle 1 oz/28.5 mL gravy on top when serving.
Protein (G) Per Serving
1 Pie: 13g protein
Click here for nutritional, ingredients and allergen information.
Maple Leaf Code: 26985
GFS Code: 1323524
Case Yield: 75 x 60g portions
Available at all DC’s except Quebec City
Product Preparation
Heat pulled beef. Prepare dry mix beef gravy. Place 1 slice of whole wheat bread, cover with 60g of pulled beef and ladle 1 oz/28.5 mL of beef gravy over top.
Protein (G) Per Serving
Pulled Beef 60g: 17g protein
