Keystone Family Traditions

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Betta Feta Chicken Sandwich

Our feta chicken sandwich recipe is so tasty, it'll make your family picnic betta! And because you use fully cooked premium Keystone Chicken, you'll spend less time preparing and more time fending off the insects!

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Keystone Feta Chicken Sandwich
  • 1 can (28 oz) Keystone Chicken, drained
  • 1 red bell pepper, seeded and diced
  • 2 large stalks celery, diced
  • ½ onion, diced
  • 7 tablespoons mayonnaise
  • 7 tablespoons sour cream
  • 4 ounces feta cheese, crumbled
  • teaspoon dried dill weed
  • 8 slices of bread
  • Salt and pepper to taste
  1. In a small bowl, add mayonnaise, sour cream, feta cheese, dill, and mix well.
  2. In a medium serving bowl, mix the Keystone Chicken, celery, and onion.
  3. Pour mayonnaise mixture over the chicken mixture and stir thoroughly.
  4. Taste and season with salt and pepper as needed. Refrigerate or serve immediately!

Cheesy Beef Empanadas

Why is this Cheesy Beef Empanadas recipe so easy to make? It's simple. All of the ingredients in this recipe are found in your pantry - especially fully cooked Keystone Beef. It may only take you 35 minutes to prepare this authentic Mexican recipe, but it'll be gone in minutes!

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Keystone Meats Beef Emanada
  • 1 can (28 oz) Keystone Beef drained and chopped
  • 1 Tbsp. olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 3 tsp. cumin
  • 1 cup chopped tomatoes
  • 1/2 cup jalapeños, chopped
  • 1 cup shredded cheddar cheese
  • 1 cup pepper jack, shredded
  • 2 empanada dough or refrigerated pie crusts
  • Egg wash, for brushing
  • Sour cream or guacamole for topping
  1. Preheat oven to 400° and line two large baking sheets with parchment paper.
  2. In a large skillet over medium heat, heat oil. Add onion and cook until soft, about 5 minutes, then add garlic and cook 1 minute more.
  3. Add Keystone Beef and cook, breaking meat up with a wooden spoon, for 3 minutes. Mix in cumin and season with salt and pepper. Add tomatoes and jalapeños and cook until warm throughout, about 3 minutes.
  4. Remove from heat and let cool slightly.
  5. Place dough on a lightly floured surface and divide in half. Roll one half out to ¼” thick. Using a 4.5" round cookie cutter, cut out rounds. Repeat with remaining dough.
  6. Lightly moisten outer edge of a dough round with water and place about 2 tablespoons filling in center and top with cheddar and pepper jack. Fold dough in half over filling. Use a fork to crimp edges together. Repeat with remaining filling and dough.
  7. Place empanadas on prepared baking sheets and brush with egg wash. Bake until golden and filling is warmed through, about 20 minutes. Garnish with cilantro and serve with sour cream or your favorite guacamole.

Grandma’s Chicken and Dressing

Who said stuffing was only for the holidays? We sure didn't! Grandma's special recipe includes adding Keystone Chicken and Keystone Chicken Broth to the mix. No secret ingredients here, we make it easy for you to add additional tasty elements to any stuffing recipe! Keystone Cookbook Recipe Winner submitted by Vickie from Florida.

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Grandma's Award Winning Stuffing
  • 1 can (28 oz) Keystone Chicken, drained
  • 1 can (27 oz) Keystone Chicken Broth
  • 2 Tbs butter
  • 1 egg, beaten
  • 1 package cornbread, prepared per package instructions
  • 3 slices of day old bread, toasted or dried out, cubed.
  • 1 tsp sage
  • 1 to 2 ribs of celery, diced
  • 1 small onion, diced
  • Salt and black pepper to taste
  1. Prepare cornbread per package directions.
  2. Preheat oven to 350 degrees.
  3. In a large skillet, sauté onions and celery in butter for approximately 4 minutes. Add crumbled cornbread and cubed bread to the mix.
  4. Add Keystone Chicken Broth (add more or less per your dry-to-moist preference) and sage. Mix well.
  5. Add beaten egg, Keystone Chicken and mix well. Add salt and pepper to taste.
  6. Add all mixture in a 13 inch casserole pan.
  7. Bake for 30 to 40 minutes or until top is golden brown.

Bada Bing Beef

With a name like Bada Bing Beef, you know this recipe is going to shake up the family dinner table! The zing of red pepper flakes and garlic while using Keystone Beef instead of regular hamburger makes all the difference! Try this recipe tonight ... deliziosa!

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Recipe Winner - Bada Bing beef
  • 1 can (28 oz) Keystone Beef, drained
  • 1 (12 oz) package penne pasta
  • 2 tsp olive oil
  • 2 tsp red pepper flakes
  • 1/2 cup onion, diced
  • 3 cloves garlic, minced
  • 1 1/2 cups heavy cream
  • 2 cups cherry tomatoes, sliced (may substitute one 28 oz can of Italian-style tomatoes)
  • 1/2 tsp salt
  • 2 tsp parsley as a garnish
  1. Bring a large pot of water to a boil. Cook pasta in boiling water until al dente; drain.
  2. Heat oil in a large, deep skillet over medium heat. Add Keystone Beef, pepper flakes, onion and garlic and cook until onion is tender.
  3. Stir in tomatoes, heavy cream and salt. Simmer until mixture thickens, about 8 minutes.
  4. Stir cooked pasta into sauce and heat throughly. Garnish with parsley and serve immediately ... enjoy!

More Cheese Please Mac ‘n Cheese

Ooey gooey cheesy goodness! The secret to our More Cheese Please Mac and Cheese recipe? The cream cheese that blends so well with Keystone Chicken! Plus, we make it so easy because our chicken is fully cooked and ready to use right from your pantry. This mac 'n cheese recipe will have your family begging for more - please 'em tonight.

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more cheese please mac and cheese
  • 1/2 can (28 oz) Keystone Chicken, drained
  • 1 pound medium shell pasta
  • 4 Tbsp. unsalted butter
  • ¼ cup all-purpose flour
  • 1 ½ cups of whole milk
  • 1 cup half and half
  • 8 oz cheddar cheese, shredded
  • 6 oz Colby Jack cheese, shredded
  • 2 tsp dijon mustard
  • 4 oz cream cheese, cut into cubes
  • Ground black pepper, to taste
  1. Cook pasta according to directions. Drain and set aside.
  2. In a large saucepan, over medium-high heat, melt the butter. When butter begins to foam, sprinkle in the flour and stir until it becomes pasty about 1 minute.
  3. Whisk in the milk and half-and-half and bring to a low simmer. Cook, stirring, until the mixture thickens, about 5 minutes.
  4. Add the cheddar and Colby jack cheeses by the handful to the milk mixture, stirring well until melted. Mix in mustard and fold in the cream cheese and stir well until melted.
  5. Mix in the Keystone Chicken; season with pepper. Stir in the cooked pasta.
  6. Serve immediately while still warm!

Roasted Pork with Sauerkraut

Try this quick and easy Roasted Pork and Sauerkraut recipe, and you'll have dinner on the table in less than 10 minutes! Forget about roasting pork all day long, when you use recipe ready all natural Keystone pork you'll cut your meal prep in half.

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  • 1 can (28oz) Keystone Pork
  • 1 can/bag vat cured sauerkraut (approx. 20-28 oz)
  1. Heat together on a stovetop or in a microwave. (May need to add half a cup of water to facilitate heating.)
  2. Excellent with mashed potatoes, spaetzle, or dumplings.

Hearty Beef & Noodles

This warm and hearty dish is great for long winter nights. The rich flavors from Keystone's beef will please the whole family. The cooking time and prep time is minimal, freeing your evening to other important tasks...like spending time with your family! Our all natural beef is made with only two ingredients, making this a delicious but simple meal to prepare and enjoy!

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Beef and Noodles
  • 1 can (28 oz) Keystone Beef, shredded
  • 3 cans (27 oz) Keystone Beef Broth or 1/2 (8 oz) jar Keystone Beef Soup Base
  • 16 oz bag egg noodles
  • 1/2 tsp garlic salt (optional)
  • 2 Tbsp flour
  1. Bring beef with juices and broth to a boil in a large pan.
  2. Add 2 Tbsp of flour to a bag of noodles and shake through.
  3. Add noodles (with flour) to beef and broth.
  4. Reduce heat, stir and simmer until noodles are tender.
  5. Serve over mashed potatoes.

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.

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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.

Curried Coconut Chicken and Rice

This Thai-style curry recipe is fast and more importantly, easy to make! With its unique layers of flavors, this dish anything but ordinary. Serve over jasmine or white rice.

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curried coconut chicken
  • 1 can (14.5 oz) Keystone Chicken
  • 2 cloves of garlic
  • 1 can (14 oz) coconut milk
  • 1 can (14.5 oz) can stewed tomatoes
  • 1 can (8 oz) tomato sauce
  • 3 Tbsp. sugar
  • 1 1/2 Tbsp. vegetable oil
  • 2 Tbsp. curry powder
  • 1/2 yellow onion, sliced thin
  • Salt and pepper, to taste
  1. In a large skillet, heat oil and curry powder over medium-high heat for two minutes. Stir in onions and garlic for one minute.
  2. Add Keystone Chicken, lightly coat with curry oil. Reduce heat to medium, and cook for 10 minutes.
  3. Add the coconut milk, tomatoes, tomato sauce and sugar into the pan, and stir to combine.
  4. Cover and simmer, for 30 minutes, stirring occasionally, Add salt and pepper to taste.

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.

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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.

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.

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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
  • Optional: 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!

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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.

Traditional Mincemeat Pie

Start a new tradition by making this authentic English mincemeat pie for the holidays. You'll love this hardy, spicy and sweet treat!

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  • 1 can (28 oz) Keystone Beef, drained
  • 1-1/2 cup Brandy (may substitute apple cider for Brandy)
  • 4 Granny Smith apples, peeled and diced
  • 1-1/3 cups white sugar
  • 2-1/4 cups dried currants
  • 2-1/2 cups raisens
  • 1/2 pound candied mixed fruit, chopped
  • 1/2 cup butter
  • 1 jar (16 oz) sour cherry preserves
  • 1 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1/2 tsp ground nutmeg
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1 can (16 oz) sour cherries, pitted
  • 2 pie crust, 9 inch
  • 2 Tbsp heavy cream
  1. In a Dutch oven, combine Keystone Beef and Brandy (or apple cider). Bring to a boil, then reduce heat to a simmer. Cover and cook for about 15 minutes. Remove meat and coarsely chop, then return it to the pot.
  2. Stir in chopped apples, sugar, currants, raisins, butter and cherry preserves. Add ginger, cloves, nutmeg, cinnamon and salt. Let simmer, uncovered, over low heat until mixture is very thick, about 90 minutes. Stir in cherries and remove from heat.
  3. Refrigerate tightly covered for at least one week before using.
  4. Preheat oven to 350 degrees F. Put filling in unbaked pie shell. Remove the second uncooked pie crust pie crust from tin container and cut into a strips and place in a crisscross pattern on top or use a cookie cutter to make festive designs. Brush top with cream and sprinkle with sugar.
  5. Bake in preheated oven for 35 minutes, or until golden brown.

Creamy Chicken and Mushroom Casserole

You'll be sure to bring the family back to the dinner table with this creamy chicken casserole. Make it even more hardy by layering over egg noodles or rice. This chicken dinner is a winner!

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Creamy Chicken Mushroom Casserole
  • 1 can (28 oz) Keystone Chicken, drained
  • 2 cups Keystone Chicken Broth
  • 12 oz cremini mushrooms, sliced
  • 4 oz oyster mushrooms, sliced
  • 1 clove garlic, finely chopped
  • 2 Tbsp all-purpose flour
  • 1/2 cup white wine
  • 1/4 tsp ground sage
  • 1/4 cup heavy whipping cream
  • 1 Tbsp fresh parsley, chopped
  1. Preheat oven to 350 degrees F (175 degrees C)
  2. In a large skillet over medium heat add Keystone Chicken, cremini mushrooms, oyster mushrooms, and garlic; cook and stir until tender, about 5 minutes. Stir in flour until well-incorporated. Slowly mix in white wine. Add Keystone Chicken Broth and sage; bring sauce to a simmer and cook, until thickened, about 5 minutes. Remove from heat and stir in heavy cream.
  3. Pour chicken sauce in the casserole dish and cover with aluminum foil.
  4. Bake in the preheated oven until bubbly, about 25 minutes. Garnish with parsley before serving.

Easy Alfredo Pasta Bake

Our Chicken Alfredo recipe is a fresh take on the same-old-same Mac and Cheese recipe. And it's so creamy and tasty, your family will think you spent hours in the kitchen. The secret? Using recipe ready Keystone Chicken. When you use fully cooked Keystone Meats in your recipes, you’ll cut meal prep in half and gain more family time!

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Easy Alfredo Chicken bake
  • 1 can (14.5 oz) Keystone Chicken
  • 16 oz elbow macaroni
  • 2 Tbsp. butter unsalted
  • 2 Tbsp. all-purpose flour
  • 1 cup heavy cream
  • 3/4 cup parmesan cheese, grated
  • 1 cup mozzarella cheese, shredded
  • salt and pepper to taste
  1. Turn your broiler on. Cook pasta according to package instructions.
  2. In a 13" x 13" baking pan melt butter, pour the heavy cream in the skillet and whisk it.
  3. Add the flour and continue whisking until sauce thickens.
  4. Season with salt and pepper (to taste) and add the parmesan cheese. Continue whisking.
  5. Add Keystone Chicken and pasta to pan and mix well.
  6. Top with mozzarella cheese and place under the broiler for about 4 minutes until cheese is bubbly and golden brown, checking often to make sure the top doesn't burn.
  7. Add more parmesan cheese if preferred

Beefy Rice, Corn and Cheesy Cornbread

This flavorful cornbread is a nice complement to any Mexican-style dinner. Add a half cup of diced jalapeños and kick it up a notch! A special thank you to Maryjo R. one of our “Beef Up Family Time Recipe Contest” finalists!

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  • 2 cans (14 oz) Keystone Ground Beef
  • 1 pkg. Uncle Ben’s mixed rice, prepared
  • 2 cans mexican corn
  • 1 can Manwich
  • 1 pkg. (2 cups) mexican shredded cheese
  • 2 boxes Jiffy cornbread mix
  1. Preheat oven to 350 degrees.
  2. Cook the rice according to the package directions.
  3. Pour Keystone Ground Beef, Manwich and rice in a skillet to warm throughout.
  4. Place a layer of the meat mixture in the bottom of a 13x15 pan, followed by a layer of corn. Repeat once more.
  5. Top with shredded cheese.
  6. Prepare cornbread according to the package.
  7. Spread batter on top of cheese. Bake until cornbread is golden brown.

Skillet Lasagna Florentine

This light, protein-packed recipe is brimming with all the classic lasagna flavors but is made with spinach as a stand in for noodles. Keystone Ground Beef, a few ingredients, one pan and you have a meal you can feel great about serving. Besides the delicious taste and convenience of Keystone Meats, this recipe is a great way to keep in line with a low carbohydrate diet. A special thank you to Shauna H., one of our "Beef Up Family Time Recipe Contest" finalists!

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  • 1 can (28 oz) Keystone Ground Beef
  • 1 Tbsp. olive oil
  • 1 large onion, diced
  • 2 tsp. minced garlic
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 2 tsp. Italian seasoning
  • 3 cans (8 oz.) tomato sauce
  • 4 cups fresh baby spinach
  • 1 cup cottage cheese
  • 1/2 cup shredded mozzarella cheese
  • 1 Tbsp. fresh parsley, torn
  • 2 Tbsp. grated Parmesan Cheese
  1. Set a large skillet over medium heat, add olive oil and onions. Cook until onions are translucent.
  2. Add garlic and cook an additional minute.
  3. Add Keystone Ground Beef (drained), salt, pepper, Italian Seasoning and tomato sauce. Allow mixture to simmer for 12 to 15 minutes until the tomato sauce thickens.
  4. Add the spinach and stir it in gently allowing it to wilt. Place the cottage cheese in dollops over the top of the lasagna. Sprinkle on the mozzarella.
  5. Cover with a lid for a few minutes to allow the mozzarella to melt. Finish the dish with some torn parsley, Parmesan cheese and an extra dash of pepper if desired.

Creamy Chicken and Noodles

You'll love how easy and quick this recipe is to make, while your family will love how creamy and delicious it tastes! All you need is four ingredients and 10 minutes for a hearty meal that's perfect for cooler weather.

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creamy chicken and noodles
  • 1 can (28 oz) Keystone Chicken
  • 1 can (14.5 oz) condensed Cream of Chicken Soup
  • 2 cups cooked egg noodles
  • 2 cups frozen mixed vegetables
  1. In a large saucepan, prepare soup according to directions.
  2. Add Chicken (including juice) and vegetables.
  3. Cook until vegetables are heated through.
  4. Add noodles.

Chicken Noodle Casserole 

What makes this classic noodle casserole recipe so easy to prepare? Well, it's because the recipe uses our fully cooked chicken, of course! And by using only 5 ingredients, you'll go from prep to the dinner table in about 30 minutes.

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  • 1 can (28 oz) Keystone Chicken 
  • 1 can (10.5 oz) condensed cream of mushroom soup 
  • ½ cup milk 
  • 2 cups egg noodles 
  • ½ cup Parmesan Cheese 
  1. Preheat oven to 400º F. 
  2. Boil water and cook egg noodles for 6-8 minutes.
  3. In a casserole dish, mix the drained Keystone Chicken, soup, milk and noodles.  
  4. Bake for 20 minutes, then stir and top with cheese. Bake for 5 more minutes until golden brown. 

Turkey Tetrazzini

Why use leftovers for your Turkey Tetrazzini when you can use our fully cooked all white meat turkey? This classic recipe is perfect for the neighborhood potluck.

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turkey-tetrazzini
  • 1 can (28 oz) Keystone Turkey, shredded
  • 1 1/2 tsp Keystone Chicken Soup Base in 2 cups water
  • 2 Tbsp. flour
  • 1/4 cup butter
  • 3/4 cup half and half
  • 3 Tbsp. Sherry, optional
  • 1 Tbsp. chopped fresh parsley
  • 1/2 tsp. salt
  • 1/8 tsp. nutmeg
  • Dash black pepper
  • 8 oz. penne pasta
  • 4 1/2 oz. sliced mushrooms
  • 1/2 cup of grated Romano
  • Extra chopped parsley for garnish
  1. Preheat your oven to 350º F
  2. Cook the pasta as per the package directions. Drain and set aside.
  3. In a Dutch oven, melt your butter. Stir in the flour to make a roux and then add Keystone Chicken Soup Base mix, stirring constantly until the sauce has thickened.
  4. Remove it from the heat and stir in the half and half, sherry (optional), parsley, salt, nutmeg, and pepper.
  5. Toss the pasta, Keystone Turkey and mushrooms with sauce until everything is well coated.
  6. Turn the mixture onto a 9" x 13" pan and sprinkle with the Romano cheese.
  7. Bake for around 40 minutes or until bubbly and thoroughly heated. Sprinkle with parsley and enjoy!