Garden Turkey Tart

Wow and impress your family and friends with this creative and tasty dish. This meal incorporates healthy vegetables, gooey cheese, all natural turkey and rich spices all into a savory pie. Chop, mix and bake and dinner will be ready with little effort but a whole bunch of flavor.

turkey garden tart
  • 1 can (14.5 oz) Keystone Turkey, drained and diced
  • 1 frozen deep dish pie crust, thawed
  • 1 1/2 cups mozzarella cheese
  • 3 Tbsp. goat cheese, crumbled
  • 1/2 cup parmesan cheese
  • 1/2 cup sun-dried tomatoes, chopped (optional)
  • 1/4 cup thinly sliced fresh basil
  • 1/4 cup chopped green onions
  • 1/2 Tbsp. fresh oregano
  • 1 small zucchini, sliced
  • 2 eggs
  • 1 cup half & half
  • Salt & pepper, to taste
  1. Preheat oven to 400 degrees.
  2. Par-bake the crust for 5-8 minutes, or until lightly golden.
  3. Sprinkle mozzarella over bottom of crust. Top with 1/4 cup Parmesan, goat cheese, tomatoes, basil, green onions, and oregano.
  4. Arrange zucchini rounds to cover top of tart.
  5. Whisk eggs, half and half, salt, and pepper in medium bowl. Pour mixture into pie crust. Add diced Keystone Turkey. Sprinkle with remaining 1/4 cup Parmesan.
  6. Bake tart until custard is set and crust is golden brown, about 35 minutes.
  7. Serve warm or at room temperature.

Hearty Beef Stew

Perfect for cold winter nights, this beef stew will warm parent’s and children’s bellies after playing in the snow. Keystones all natural beef and flavorful beef broth makes this recipe quick, easy and delicious. Warm, hearty vegetables and beef stew from prep to table in less than 20 minutes.

beef stew keystone
  • 1 can (28 oz) Keystone Beef
  • 1 can (27 oz) Keystone Beef Broth
  • 1 bag frozen vegetables
  • 1 large can diced tomatoes
  • 1 tsp. sugar
  • 1/2 tsp. thyme
  • Salt & pepper to taste
  1. Add broth from Keystone Beef and enough Keystone Beef broth to equal 32 oz. to a large pot and bring to a boil.
  2. Add Keystone beef and all ingredients and simmer for 10 minutes.
  3. May be made up to 2 days ahead of time.

Indian Chicken Simmer

Add some spice to your dinner this week with an Indian inspired dish. This Indian Chicken Simmer is a one pan cook and prep dish, cutting cooking time in half. Just add Keystone Chicken, vegetables, beans and curry, then you’re good to go! Wonderful for any time of the year.

Indian chicken simmer
  • 1 can (28 oz) Keystone Chicken, drained
  • 1 jar (8 oz) curry sauce
  • 1/2 cup red peppers, sliced
  • 1/2 cup sweet onion, sliced
  • 1/4 cup golden raisins
  • 1 can (15 oz) garbanzo beans, drained
  • 1/4 cup cashews
  • 2 cups rice, cooked
  • 4-6 pieces of naan or flatbread
  1. Sauté peppers, onions and garbanzo beans in a large pan with vegetable oil until golden brown. Add sauce and simmer for 10 minutes.
  2. Add Keystone Chicken and raisins, heat through.
  3. Serve on cooked rice, with naan or flatbread. Top with cashews or an herb of your choice.

Turkey Bake

Warm and filling, the Turkey Bake is a great recipe for Moms and Dads looking for a simple, easy and fast dish to feed your hungry family. Kids will be asking for seconds, even the picky ones! And when you use Keystone Turkey, you’ll cut the prep time in half.

turkey bake
  • 1 can (28 oz) Keystone Turkey
  • 1/2 tsp. Keystone Chicken Soup Base, or bouillon granules
  • 1 cup rice, uncooked
  • 1/2 cup peppers, sliced
  • 1/2 cup carrots, diced
  • 1/2 cup celery, diced
  • 1 medium onion, diced
  • 1 can (15 oz) corn, drained
  • 2 tsp. dried thyme
  • 2 tsp. poultry seasoning
  • Salt & pepper to taste
  • Hot sauce (optional)
  • Parmesan cheese (optional)
  1. Preheat oven to 375 degrees.
  2. Mix rice, Keystone Soup Base, and 1 cup of water to a deep casserole dish.
  3. Add undrained Keystone Turkey, and all other ingredients, mix well. Cover and bake at 375 degrees for approximately 45 minutes, or until rice is tender.
  4. Let stand for 10 minutes. Garnish with hot sauce, cheese, or green onions.

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.

Authentic Cuban Sandwich

What makes our Cuban Sandwich recipe so authentic? The secret is in using tender pork. But not just any pork. You need to make this sandwich with Keystone Pork. And because Keystone Meat is fully cooked, your taste buds will be dancing the Salsa in no time.

cuban sandwich
  • 1 can (14.5 oz) Keystone Pork
  • 1/4 cup mayonnaise
  • 1/4 cup mustard
  • 1 pinch cayenne pepper
  • 2 hoagie buns
  • 8 slices Swiss cheese
  • 6 thin slices smoked fully-cooked ham
  • 1 large dill pickle, sliced thinly lengthwise
  • 2 Tbsp. butter, or as needed
  1. Mix mayonnaise, mustard, and cayenne together in a bowl to make the sauce.
  2. Spread one side generously with the mayo/mustard sauce.
  3. Divide sandwich ingredients between the two bottom halves in this order: 2 slices Swiss cheese, 3 slices ham, hot Keystone Pork, pickle slices, and 2 more slices of Swiss cheese. Place tops on sandwiches.
  4. Melt butter in a heavy skillet over medium heat. Place sandwiches in skillet and press down with a heavy weight (such as another skillet or panini machine). Toast sandwiches until bread is crisp and filling is heated through, 3 or 4 minutes per side.

Shepherd’s Pie

We've taken the traditional Shepherd’s Pie recipe and made it so easy to prepare! There's no need to shop for special ingredients because this recipe uses items you already have in your pantry. You'll have this meal on the table in less than 35 minutes when you use precooked Keystone Ground Beef.

shepherds pie recipe
  • 1 can (28 oz) Keystone Ground Beef
  • 1 yellow onion, diced
  • 1 can (10 oz) cream of mushroom soup
  • 1 cup frozen peas and carrots
  • 1 1/3 cups, instant mashed potato flakes
  • 1 cup milk
  • 2 Tbsp. butter
  • 1 Tbsp. ketchup
  • Black pepper, to taste
  1. Preheat oven to 400 degrees.
  2. Sauté the onion in a large skillet over medium-high heat until golden brown. Add the Keystone Ground Beef until heated through.
  3. Stir condensed cream of mushroom soup, ketchup, peas and carrots, and black pepper to the skillet. Stir until combined, and pour into in 9-inch pie plate.
  4. Prepare mashed potatoes according to the package.
  5. Spoon mashed potatoes over beef mixture, and bake at 400 degrees for 15 minutes or until potatoes are lightly browned.

Traditional Mexican Tostada

This is one of our favorite Mexican recipes, it's not only full of flavor but because you use fully cooked Keystone Ground Beef you don't have all that greasy stove clean up. Spice it up any way you like - your family will be yelling Ay, Caramba at the dinner table in no time.

Keystone Meats tostada
  • 1 can (14 oz) Keystone Ground Beef
  • 8 corn tortillas, fresh
  • 2 cups of oil (for frying) the tortillas
  • 1 can (15 oz) refried beans
  • 1 large onion
  • 1 large tomato
  • 2 cups of lettuce, chopped
  • 1 avocado
  • 2 cups of shredded cheese or cotija
  • 1 1/2 cups of salsa
  • Mexican crema (optional)
  1. Cook refried beans per the instructions.
  2. Warm the Keystone Ground Beef, add the tomato, onion. Set aside.
  3. Heat oil in a frying pan, and fry 1-2 tortillas at a time until firm. Pat dry and set aside.
  4. Spread the beans on the fried tortillas, add the beef, lettuce and tomatoes, and top with sliced avocado, cheese, Mexican crema, and salsa.

Pork Souvlaki

What makes our Greek Pork Souvlaki recipe so easy to prepare is using fully cooked Keystone Pork. Simple ingredients all come together to make this dish taste so crazy good, your family will be saying Opa after every bite.

Easy Greek pork souvlaki
  • 1 can (28 oz) Keystone Pork
  • 1/3 cup extra-virgin olive oil
  • 2 Tbsp. oregano, chopped
  • 2 garlic cloves
  • 1 cup Greek-style yogurt
  • 2 Tbsp. mint, chopped
  • 1 large onion, sliced
  • 3 Tbsp. lemon juice
  • Salt and ground pepper
  • 1/2 cucumber, diced
  • Warm pita, for serving
  1. In a medium bowl, toss the Keystone Pork and onion with olive oil, lemon juice, oregano and half of the garlic. Season with salt and pepper and let stand for 20 minutes.
  2. In a bowl, mix yogurt, cucumber, mint and the remaining garlic to make tzatziki sauce. Season to taste.
  3. Heat a pan until hot. Add the pork and onion and cook over high heat, until the onions are translucent. Transfer souvlaki to plates and serve with the tzatziki, lemon wedges and pita.

Italian Meat Lasagna

Close your eyes and think of your favorite Italian restaurant - the aroma, the clanking of dishes and the taste of authentic lasagna - now open your eyes to one of the easiest meat lasagna recipes you'll find around town. By using recipe ready Keystone Ground Beef, you'll cut your prep time without sacrificing flavor. Mama Mia, now that's an easy recipe!

Italian Meat Lasagna Keystone
  • 1 can (28 oz) Keystone Ground Beef
  • 1 Tbsp. olive oil
  • 1/2 cup onion, chopped
  • 2 cloves garlic, minced
  • 1 jar (28 oz) spaghetti sauce
  • 1 pkg no boil lasagna noodles
  • 1 container (15 oz) ricotta cheese
  • 1 tsp salt
  • 1 egg lightly beaten
  • 3 Tbsp. fresh parsley or 1 Tbsp dried
  • 1/2 cup parmesan cheese
  • 2 cup mozzarella cheese
  1. Preheat oven to 375 degrees.
  2. Sautee garlic and onion in olive oil until soft. Add Keystone Ground Beef, mostly drained, and most of tomato sauce, reserving about 1/4 cup for later. Heat through.
  3. In a medium-sized mixing bowl, combine ricotta cheese, egg, salt, and parsley.
  4. In a 9x13 greased baking dish, cover bottom of dish with an even layer of reserved tomato sauce. Then layer half of the noodles, spread with half the ricotta mixture, half of the tomato sauce mixture, and half of the mozzarella cheese. Repeat layers.
  5. Bake in a 375 degree oven for 30 minutes or until heated thoroughly.

The Only Chicken Salad You’ll Ever Want

The best thing about the Shabby Chic Boho's chicken salad recipe, besides the scrumptious taste, is that's its low fat.  It’s also chock full of flavor in each and every bite!  It’s a go-to recipe when you're in a rush or a surprise guest stops by. It just might be the only chicken salad recipe you will ever make.

  • 1 can (14.5 oz) Keystone Chicken
  • 3/4 cup cranberries chopped
  • 1 Tbsp. of dill relish
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/2 tsp. rosemary leaves
  • 1 cup low fat sour cream
  • Dash of parsley
  1. Drain the can of Keystone Chicken. Chop cranberries in food processor. Transfer to large mixing bowl.
  2. Add dill relish, salt and pepper, rosemary and sour cream, and mix well.
  3. Top with parsley flakes and serve with crackers, buns or bread.

Homemade Beef Stroganoff

stroganoff keystone
  • 1 can (28 oz) Keystone Beef
  • 2 tsp. Keystone Beef Soup Base or bouillon granules
  • 2 Tbsp. flour
  • 1/2 cup water
  • 1/2 cup sour cream
  • 1/4 tsp pepper
  • 2 Tbsp. butter
  • 1 1/2 cups fresh mushrooms, sliced
  • 1/2 cup chopped onion
  • 1 clove garlic, minced
  • 2 cups cooked noodles
  1. In a small mixing bowl stir together sour cream and flour.
  2. Stir in water, Keystone Beef Soup Base and pepper. Set aside.
  3. In a large skillet cook and stir mushrooms, onion and garlic in butter until onions are translucent.
  4. Add beef and flour mixture.
  5. Stir, breaking apart Keystone Beef into smaller chunks.
  6. Cook and stir until thickened and bubbly.