Chicken & Spinach Artichoke Dip

This creamy spinach artichoke dip stands out from other me-too recipes, especially when you add fully cooked Keystone Chicken. Perfect for dipping with veggies, tortilla chips, pita bread and even dollop a spoonful over a baked potato.

Keystone Chicken and Spinach Artichoke Dip
  • 1 can (14.5 oz.) Keystone Chicken, drained
  • 4 ounces cream cheese
  • 1 can artichoke hearts, drained, and finely chopped
  • 1 10-ounce package frozen chopped spinach, thawed, drained, and finely chopped
  • 1/2 cup grated parmesan cheese
  • 1/2 cup shredded pepper jack cheese
  • 1/2 cup mayonnaise
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  1. Microwave cream cheese in a small mixing bowl on high for 1 minute, or until soft.
  2. Add the artichokes, spinach, parmesan and pepper jack cheeses, mayonnaise, garlic powder, Keystone chicken and salt, stirring to combine.
  3. Heat in the microwave on high for 45 seconds, stir, then microwave on high for 45 more seconds, or until heated through.
  4. Serve hot with crackers or crostini.

Jalapeño Popper Wonton Cups

This easy recipe comes together so quickly it'll become your go-to appetizer for parties, game days and family movie nights. And because you use fully cooked Keystone Chicken, you'll be able to add more to the table if unexpected guests arrive.

Keystone jalapeno popper cups
  • 1 can (14.5 oz.) Keystone Chicken, drained
  • 12 wonton wrappers
  • 4 oz. cream cheese softened
  • 1/2 cup sour cream
  • 1 c. shredded cheddar cheese reserve 2 Tbsp.
  • 3-4 jalapeños seeded and chopped (for more spice, do not remove all the seeds)
  1. Preheat oven to 350 degrees.
  2. Spray muffin pan with cooking spray.
  3. Place one wonton wrapper in each muffin cup; bake 8 minutes or until lightly browned.
  4. Remove from oven and cool slightly.
  5. In a medium-sized mixing bowl, stir together cream cheese, sour cream, chicken, cheddar cheese, and chopped jalapeños.
  6. Spoon filling into wonton cups, then sprinkle with reserved cheese.
  7. Return to oven and bake for an additional 8-10 minutes, until wontons are golden brown and cheese is melted.

BBQ On A Stick

With or without the lollipop stick, these kid-friendly bite-sized BBQ sandwich pockets are the perfect snack for your on-the-go family. Add your favorite BBQ sauce to recipe ready Keystone Beef, pork or chicken for a meal that tastes delicious hot or cold.

BBQ on a Stick recipe from Keystone Meats
  • 1 can (14.5 oz.) Keystone Pork, drained
  • 1 can (8 oz.) refrigerated crescent rolls
  • ¾ cup barbecue sauce
  • 12 lollipop sticks
  1. Preheat oven to 375 degrees.
  2. In a medium bowl, mix the barbecue sauce and Keystone Pork together until combined. Set aside.
  3. Roll out the crescent roll dough on a cookie sheet, and pinch the seams back together.
  4. With a knife, cut the dough into three strips, lengthwise, and into 4 strips vertically, to make 12 squares. Spoon about a tablespoon of barbecue pork filling into each square. Pinch the edges of the dough square together, to enclose the pork filling.
  5. Place the ball seam side down. Bake for 11-13 minutes, or until golden brown.
  6. Allow to cool slightly, then insert a lollipop stick into the bottom of each.

Beef Pierogi

In the time it takes to heat up frozen pierogies, you can be serving your family fresh made pierogis just like grandma used to make! We've taken the Old World traditional flavors you love by using simple ingredients like wonton wrappers and fully cooked Keystone Beef to cut prep time in half.

Easy beef pierogis
  • 1 can (28 oz) Keystone Beef, partially drained
  • 1 small onion, diced
  • Salt and Pepper to taste
  • 1 Tbsp olive oil
  • 1 package frozen wonton wrappers, thawed and covered with damp towel to keep from drying out
  • 2 large eggs
  • 1 Tbsp water
  1. Heat skillet over med-high heat. Add onion and cook until soft and golden, 3-4 minutes.
  2. Add Keystone Beef with about half of the broth from the can. Shred with a fork and cook until heated through. Salt and Pepper to taste.
  3. Allow mixture to cool to room temperature.
  4. Beat egg with water in a bowl for an egg wash and brush edges of wrapper. Place 2 Tbsp. of filling in the center, fold in half and press edges lightly to seal.
  5. Bring salted pot of water to boil and cook pierogi until they float, 2 to 3 minutes. Drain.
  6. Transfer pierogi to skillet heated with butter. Cook pierogi in batches on medium heat until lightly browned.

BBQ Pork Loaded Sweet Potato

Let's shake up the same old spud story and load up your recipe options with a sweet potato you turn into a hearty meal. Just five ingredients and one can of recipe ready Keystone Pork and you've got a sweet and tangy plateful of happiness!

Loaded BBQ sweet potatoes
  • 1 can (28 oz) Keystone Pork, shredded
  • 4 large sweet potatoes
  • 1-1/2 cups BBQ sauce
  • 4 Tbsp. cilantro
  • 4 Tbsp. crispy onion strings
  • 1 cup cheddar cheese
  1. Preheat oven to 375 degrees.
  2. Cut sweet potatoes in half lengthwise, and place in a shallow microwave safe dish. Microwave in 5 minute intervals until the sweet potatoes are cooked through.
  3. Once cooled, scoop sweet potato into a bowl. In another bowl, combine shredded Keystone Pork and BBQ sauce. Mix the BBQ Keystone into the sweet potato mixture.
  4. Spoon the BBQ Pork mixture into the hollowed out sweet potatoes; top with shredded cheese. Place in the oven and bake until cheese is fully melted. Top with fresh cilantro and crispy onion straws.

Mexican-Style Buffalo Chicken Dip

It's a buffalo dip with a  twist! And because you use recipe ready tender chicken from Keystone Meats, your prep time is oh so easy. Whether you're tailgating or homegating your family will love this recipe!

  • 1 can (28 oz) Keystone Chicken, drained
  • 1 can (16 oz) refried beans
  • 2 Tbsp taco seasoning mix
  • 1 package (8 oz) cream cheese, softened
  • 1/4 cup celery, diced
  • 1/2 cup blue cheese dressing
  • 1/2 cup hot sauce
  1. Heat oven to 350°F. Spray 1 1/2-quart casserole dish with cooking spray.
  2. Combine refried beans and taco seasoning mix in small bowl and spread evenly on bottom of casserole dish. In medium bowl, mix cream cheese, celery, dressing and hot sauce. Fold in Keystone Chicken. Spoon chicken mixture over refried beans in casserole dish.
  3. Bake uncovered for 35 minutes. Let stand 12 minutes before serving. Serve with tortilla chips or celery sticks.

Cheesy Chicken Taquito Recipe

Crunchy, cheesy, chickeny ... the perfect finger food for children, big children, and husbands. Make a fun dip buffet and watch the whole pile of taquitos disappear. Double or triple batch and pop the extras in the freezer - they come back to crispy life after just a few minutes in a 325 degree oven.

  • 1 can (28 oz) Keystone Chicken
  • 16 flour tortillas
  • 8 oz cream cheese
  • 4 oz shredded cheddar cheese
  • 4 oz salsa
  • 2 Tbsp. cooking oil of choice
  1. Combine Keystone Chicken, cream cheese, shredded cheese and salsa. Mix well.
  2. Spread the mixture on one end of a tortilla. Roll the tortilla around the mixture. Repeat until all chicken filling and tortillas are gone.
  3. Heat oil in a skillet over medium heat.
  4. Add taquitos to the skillet and brown on each side then serve. You can serve with salsa and sour cream if you like.

Easy Cheesy Chicken Quesadilla

You'll love how easy this chicken quesadilla recipe "can" be. Keep it simple or make it your own by adding any filling you may find in your fridge or pantry.

  • 1 can (14.5 oz) Keystone Chicken
  • 1 bag of Cheddar Jack cheese, shredded
  • 1/4 cup Sour cream
  • Tortillas 6-8
  1. Place cheese on one tortilla and then layer with some Keystone Chicken and then cheese again. Place into a non-stick pan over medium heat.
  2. Place another tortilla over top. Wait till bottom gets browned then flip and heat until that side gets browned and cheese is melted throughout.
  3. Use a pizza cutter to cut into triangles. Serve with sour cream on the side.

Shredded Pork Tostadas

The secret to making authentic tostadas is using tender pork. It's why home chefs use our fully cooked, recipe ready pork in their recipes. Quick and easy meal prep makes any night a Mexican fiesta.    

shredded-pork-tostadas
  • 1 can (28 oz) Keystone Pork
  • 4 prepared crispy tostadas
  • 1 cup red tomato, finely chopped
  • ½ cup sliced black olives
  • ½ cup sweet yellow onion, finely chopped
  • 2 cups iceberg lettuce, finely chopped
  • 1 cup shredded Mexican cheese
  • 3 Tbsp. taco sauce
  • Sour cream to taste
  • Juice of half a lime
  • Salt and pepper to taste
  1. In a medium bowl mix together the tomatoes, black olives, onion, lettuce, lime juice, shredded cheese, taco sauce, salt and pepper until completely combined. Set aside.
  2. In a medium microwave-safe bowl, microwave Keystone Pork roughly 2 minutes, stirring every 30 seconds until completely warm. Set aside.
  3. Scoop about a ½ cup of Keystone Pork onto each tostada, followed by the veggie mixture. Add sour cream to the top of each tostada and enjoy!

Chicken Lemon Orzo Soup

Our chicken soup recipe, with a hint of lemon, is a light and refreshing addition to any meal. Or if you prefer a more robust and hearty soup, use an additional can of Keystone Chicken.

  • 1 can (28 oz) Keystone Chicken, undrained
  • ½ jar Keystone Chicken Soup Base
  • 5 quarts water
  • 1/2 cup each chopped carrots, celery, onion
  • 1 Tbsp. olive oil
  • 1/2 lb. orzo
  • 1 Tbsp. fresh chopped dill
  • Juice from half large lemon
  • Half bag fresh baby spinach
  1. Drizzle olive oil in large pot.
  2. Sautee carrots, celery and onion until onion is translucent.
  3. Add water and Keystone Chicken Soup Base, bring to a boil.
  4. Add Keystone Chicken, including broth from the can, as well as orzo.
  5. Cook until orzo is tender, about 9 minutes.
  6. Stir in dill, lemon juice and spinach and serve.

Chicken Nachos

Who has the time to prepare, cook and shred the chicken for your nacho topping? Make the perfect nachos every time with fully cooked Keystone Chicken. No fuss and more importantly, no mess!

  • 1 can (28 oz) Keystone Chicken
  • 1 Pouch Taco Seasoning
  • Large Bag Tortilla Chips
  • 2 cups shredded cheese
  • 1 cup chopped tomato
  • 1/4 cup green olives, pitted and sliced
  • 1/4 cup sliced jalapeno
  • 1/4 cup onion, chopped
  • 1 can (14 oz) black beans, drained and rinsed
  • Sour cream (optional)
  • Chopped avocado (optional)
  1. Pour chicken with juices into medium skillet.
  2. Add seasoning and heat through.
  3. Pour chips onto cookie sheet, cover with cheese and heat in 350 degree oven until cheese is melted.
  4. Layer rest of ingredients over chips, including Keystone Chicken.

Bacon Cheeseburger Dip

Bored with the typical Queso Dip? Then it's time you stepped it up with a creamy dip that has the perfect amount of bacon and beef. What makes our Cheeseburger Dip so good? The secret is the cream cheese!

  • 1 can (28 oz) Keystone Ground Beef
  • 1 package (8 oz) cream cheese
  • 1 cup sour cream
  • 2 cups cheddar cheese, shredded
  • 1 can (10 oz) diced tomatoes with green chilies
  • 2/3 cup crumbled bacon
  1. Preheat oven to 350º F.
  2. In a skillet heat ground beef, breaking apart until heated all the way through.
  3. In a large bowl add cream cheese, sour cream, cheddar cheese, diced tomatoes, ground beef and bacon. Mix until well combined.
  4. Pour into a baking dish. Bake for 20-25 minutes until bubbly and hot. Serve hot with corn chips for dipping.

Kitchen Sink Dip & Pinwheels

Made as a dip or pinwheel roll-up, this easy kid-friendly recipe is a perfect after school snack, light lunch or winner at your next tailgate party. A special thank you to The Food Hussy for this tasty recipe!

  • 1 can (28 oz) Keystone Chicken
  • 8-12 oz cream cheese 
  • 1 cup shredded colby jack cheese
  • 1 Tbsp. ranch seasoning mix
  • 1/4 cup bacon bits 
  • 1/3 cup bell pepper diced
  • 1/4 cup pickle diced 
  1. Mix all ingredients together and refrigerate. Spread 1/3 cup dip on a tortilla, roll and slice for Kitchen Sink Pinwheels.

Turkey Taco Soup

It's a classic taco soup with a turkey twist! One of the easiest recipes to prepare because it uses ingredients you already have on hand. Ran out of turkey? Try substituting Keystone Chicken!  

turkey taco soup
  • 1 can (28 oz) Keystone Turkey
  • 4 oz Keystone Beef Soup Base in 5 qts. of water
  • 1 green pepper, diced
  • 16 oz corn and black bean salsa
  • 1/2 yellow onion, diced
  • 15 oz can corn, drained
  • 15 oz can creamed corn
  • 1 package (1/2 oz) taco seasoning
  • 2 tsp. cumin
  • 1 1/2 cup heavy cream
  1. In a large pot, combine all ingredients except heavy cream. Cook on low heat for 25 minutes, just enough to soften the vegetables.
  2. Stir in the heavy cream right before serving.
  3. Serve with shredded cheddar cheese, tortilla strips and guacamole. Enjoy!

Turkey Bacon Ranch Sliders

These simple little sliders pack a big taste punch. These sliders are perfect for appetizers or a fun kid's meal - either way, they'll "gooble" them up!

turkey bacon slider
  • 1 can (28 oz) Keystone Turkey, drained and diced
  • 1/2 cup ranch dressing
  • 1 pound bacon, cooked
  • 8 dinner rolls, cut in half
  • 1 cup shredded mozzarella cheese
  • 2 Tbsp. unsalted butter, melted
  1. Preheat your oven to 350º F. Grease a 9" x 13" inch glass baking dish.
  2. Put the bottoms of 8 dinner rolls in the pan. Evenly distribute the ranch dressing over the rolls.
  3. Add the bacon to the rolls, then top with the Keystone Turkey, and finally the shredded cheese. Add the tops of the rolls. Brush them with the melted butter.
  4. Cover the pan with aluminum foil and bake for 20 minutes or until the cheese is gooey and melted.

Cheesy Turkey and Mashed Potato Balls

Our Turkey and Mashed Potato Balls are perfect as a hearty appetizer or a light meal. A great use for your leftover mashed potatoes!

cheese and turkey mashed potato balls
  • 1 can (28 oz.) Keystone Turkey, shredded
  • 3 cups mashed potatoes
  • 1/3 cup chopped scallions
  • 2/3 cup shredded cheddar cheese
  • 2 large eggs
  • 2 cups seasoned breadcrumbs
  • Vegetable oil, for frying
  • Gravy or ranch dressing, for serving
  1. In a large bowl, stir together the mashed potatoes, Keystone Turkey, scallions, cheese and eggs until well combined. Place the breadcrumbs in a separate large bowl.
  2. Using a small ice cream scoop or spoon, scoop out about 3 tablespoons of the mashed potato mixture and roll it into a ball. Roll the ball in the breadcrumbs, shaking off any excess. Repeat the scooping, rolling and breading process with the remaining mashed potato mixture.
  3. Line a baking sheet with paper towels. Add the vegetable oil to a large heavy-bottomed stockpot and attach the deep-fry thermometer to the side. Heat the oil until it reaches 360°F. Carefully add a few of the mashed potato balls to the oil and cook them, turning occasionally, until they’re golden brown.
  4. Using a slotted spoon or colander, transfer the mashed potato bites to the paper towel-lined plate and immediately season them with salt. Add the remaining mashed potato balls to the oil, returning the oil to 360°F between each batch.
  5. Serve the mashed potato bites with gravy or ranch dressing for dipping.

Turkey Corn Chowder

This recipe is a much lighter chowder than the typical creamy New England-style chowder, but don't worry, our version still has the same hearty flavors. From prep to table in less than 30 minutes makes this an easy and quick meal that's perfect any time of the year.

turkey corn chowder
  • 1 can (28 oz.) Keystone Turkey
  • 1 1/2 tsp. Keystone Chicken Soup Base in 2 cups of water
  • 1 yellow onion, diced
  • 1 large carrot, thinly sliced
  • pinch of salt
  • 2 Tbsp. butter
  • 3 russet potatoes, peeled and cut into 1-inch cubes
  • 1 tsp dried thyme
  • 1/4 tsp fresh ground pepper
  • 1 can cream style sweet corn
  • 1 can sweet corn, rinsed
  • 1/2 Tbsp. olive oil
  • 3 cups 2% milk
  • chopped fresh parsley, for garnish
  1. Heat butter and olive oil in a large soup pot over medium-high heat. Add onions, sliced carrots, and pinch of salt; cook for 3 minutes, stirring occasionally.
  2. Stir in the Keystone Turkey and potatoes; season with thyme, salt and pepper.
  3. Add cream style corn, sweet corn, Keystone Chicken Soup Base mix and milk; bring mixture to a boil over high heat. Reduce heat to low and cover the pot; simmer for 20 minutes, stirring occasionally.
  4. Remove from heat and let stand several minutes. Garnish with chopped parsley.

Chicken (or Turkey) Salad

This fresh recipe is perfect for picnics or a light meal. Change it up and use any can of Keystone Turkey in place of chicken.

chicken-salad
  • 1 can (28 oz) Keystone Chicken or Keystone Turkey, diced
  • 3/4 cup cranberries chopped
  • 1 heaping Tbsp. dill relish
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/2 tsp. rosemary leaves
  • 1/2 tsp. culinary lavender leaves
  • 1 cup low fat sour cream
  • dash of parsley
  • 1 small onion, diced
  • crackers, bread of choice or lettuce
  1. Slowly add each ingredient, mixing well. Chill in refrigerator for 20 minutes, serve with crackers, bread or on a bed of lettuce.

Buffalo Chicken Dip

This tangy, creamy dip tastes just like Buffalo chicken wings! Great dip for your next tailgate or family gathering ... your "fans" won't be disappointed! It's best served hot with tortilla chips and celery sticks.

  • 1 can (28 oz) Keystone Chicken, shredded
  • 1 package (8 oz) cream cheese, softened
  • 1/2 cup hot sauce
  • 1/2 cup blue cheese or ranch dressing
  • 1/2 cup shredded cheese
  1. Preheat oven to 350°F.
  2. Combine all ingredients, mixing well. Spoon into shallow 1-quart baking dish.
  3. Bake 20 minutes or until mixture is heated through; stir. Serve warm with tortilla chips or veggies.