Keystone Gluten Free
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Peaches and Cider Chicken Skillet

- 1/2 can (28 oz) Keystone Chicken, drained
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 2 cans (15 oz) sliced peaches, undrained
- 4 Tbsp. apple cider
- 1/2 tsp. red pepper flakes
- 1/2 tsp. dried rosemary, optional
- Salt to taste
- In a large skillet over medium-high heat; add olive oil. Add onions and cook for four minutes or until tender. Add garlic and cook additional 2 minutes.
- Add apple cider and mix well. Add Keystone Chicken and cook for 2 minutes, mix well. Mix in undrained peach slices and cover, reduce to medium-low and cook 4-5 minutes. Season lightly with salt and mix in rosemary.
- Remove skillet from heat and top with red pepper flakes. Serve immediately.
Bloody Good Chili

- 1 can (28 oz) Keystone Ground Beef, drained
- 1 onion, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 15 oz Zing Zang Bloody Mary Mix
- 1 tablespoon Montreal steak seasoning
- 1/2 teaspoon Worcestershire sauce
- 1 can (15 oz) kidney beans, drained
- 1 can (15 oz) pinto beans, drained
- Sliced jalapeños for garnish
- In a large pot over medium heat, add some olive oil and saute the celery and onions until soft. Add the garlic, Keystone Ground Beef and stir well.
- Stir in the chili powder, Montreal steak seasoning, hot sauce, cumin and Worcestershire.
- Mix in the Zing Zang Bloody Mary Mix, pinto and kidney beans. Heat throughly. Serve with sour cream or sliced jalapeños for an added kick!
Turkey Cobb in a Jar

- 1 can (28 oz) Keystone Turkey, drained
- 6 large mason jars
- 4 cups romaine lettuce, roughly chopped
- 1/2 cup bacon crumbles
- 4 hard boiled eggs, diced
- 1 cup cherry tomatoes, halved
- 1 cup corn
- 1 cup chickpeas
- 1/2 cup red onion, finely diced
- 1/2 cups feta cheese
- 2 cups blue cheese or ranch dressing, as desired
- In the mason jar, beginning with the romaine lettuce, layer each of the salad ingredients until the jar is completely full. Top with your desired amount of salad dressing. Enjoy!
Chicken & 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
- Microwave cream cheese in a small mixing bowl on high for 1 minute, or until soft.
- Add the artichokes, spinach, parmesan and pepper jack cheeses, mayonnaise, garlic powder, Keystone chicken and salt, stirring to combine.
- Bake at 350 degrees in an oven safe dish for 10 minutes or until bubbly.
- Serve hot with crackers or crostini.
Chicken and Egg Hash

- 1 can (28 oz) Keystone Chicken, drained
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 4 bacon strips, diced
- 2 large potatoes, peeled and diced
- 1 tbsp. canola oil
- 1/2 cup frozen peas, thawed
- 1/2 cup frozen corn, thawed
- 2 tbsp. minced fresh parsley
- 3/4 tsp salt
- 1/8 tsp pepper
- 4 eggs
- In a large skillet, cook bacon until crisp. Remove with a slotted spoon to paper towels to drain. In the drippings, saute onion until tender.
- Add garlic; cook 1 minute longer. Stir in the Keystone Chicken, potatoes and oil.
- Cover and cook for 10 minutes. Stir in the peas, corn, parsley, salt and pepper.
- Make four wells in the hash; break an egg into each well. Cover and cook over low heat for 8-10 minutes or until eggs are completely set. Sprinkle with bacon.
Quick Good Luck Pork and Sauerkraut

- 1 can (28 oz) Keystone Pork
- vegetable oil (optional)
- 2 pounds sauerkraut, undrained
- 1 small yellow onion, peeled and minced
- 1 medium apple, peeled, cored, and diced
- mashed potatoes, for serving (optional)
- applesauce, for serving (optional)
- Heat a tablespoon or two of oil in a skillet.
- Add the Keystone Pork, sauerkraut, including the brine, onion and apple in the skillet. You may need to add up to 2 cups water if your kraut is fairly dry. Bring to a boil. Lower to a simmer and cook medium until warm throughout.
- Serve in bowls over mashed potatoes, or with applesauce on the side, if desired.
Skillet Beef Hash

- 1 can (28oz) Keystone Beef, undrained
- 4 tbsp liquid from can of Keystone Beef
- ½ medium onion, diced
- 2 cans (15 oz) potatoes, diced
- 1 clove garlic, minced
- salt and pepper to taste
- Add 4 tablespoons of broth from Keystone Beef to medium skillet set over medium heat. Add in the onions and garlic, cook until tender about 3 minutes.
- Add diced potatoes and Keystone Beef and cook until the beef is heated throughout - about 10 minutes. Stirring frequently. Salt and pepper to taste and serve.
Keystone Chicken Fried Rice

- 1 can (28 oz) Keystone Chicken
- 3 cups cooked white rice
- 2 Tbsp sesame oil
- 1 small white onion, diced
- 1 cup frozen peas and carrots
- 2 eggs, lightly beaten
- 2 Tbsp chopped green onions
- Soy sauce to taste
- In a large skillet over medium heat, cook sesame oil and white onion until golden brown. Add peas and carrots until de-frosted.
- Slide the onion, peas and carrots to one side of the pan, and pour the beaten eggs onto the other side. Using a spatula, scramble the eggs.
- Once cooked, mix the eggs with the vegetable mixture. Add the cooked rice and Keystone Chicken to the veggie and egg mixture.
- Add soy sauce (to taste) on top. Stir and cook the entire mixture until heated through and combined.
- Add chopped green onions and serve!
Veggie and Chicken Summer Salad

- 1 can (28 oz) Keystone Chicken
- 4 ears of corn, cooked and the kernels sliced off each cob (Optional, leave off for Keto Diet)
- 3 cups fresh green beans, cut in half
- 3 cups fresh tomatoes, diced
- 1 medium red onion, thinly sliced or diced
- ½ Tbsp + 1 Tbsp olive oil
- 1/2 cup white onion
- 1 tsp minced garlic
- 1 cup fresh cilantro
- 2 fresh jalepenos, stems and seeds removed
- 3 Tbsp apple cider vinegar
- ½ cup feta cheese (optional)
- Salt to taste
- Add the green beans to a medium pot of boiling water and boil 4 minutes. Immediately drain and transfer the beans to a bowl of ice cold water.
- Combine corn kernels, dried off green beans, tomatoes, red onion and Keystone Chicken to a large bowl. Set aside.
- To make the dressing: Heat 1 tbsp olive oil in a skillet over medium heat. Add the white onion and minced garlic, and cook for about 5 minutes. In a blender, combine cooked garlic and white onion, ½ cup olive oil, cilantro, jalapenos, vinegar and salt. Blend until smooth.
- Pour dressing over the salad and toss everything to combine. Top with feta cheese if desired.
Quick Vegetable Beef Soup

- 1 can (28oz) Keystone Beef, drained
- 1 can (27oz) Keystone Beef Broth
- 2 tsp Keystone Beef Soup Base with 2 cups of water
- 1 can (15oz) stewed tomatoes
- 1 bag (2lb) frozen mixed vegetables
- 1/2 cup chopped onion
- 1 can (46oz) vegetable juice
- Empty drained Keystone Beef into a large pot. Shred beef with a fork.
- Add remaining ingredients. Stir well.
- Bring to boil over medium heat. Reduce heat. Simmer on low for 15 minutes.
- Serve with crackers.
Stir-Fry Beef and Broccoli

- 1 can (28 oz) Keystone Beef
- 1/2 cup cold water
- 1/4 tsp garlic powder
- 2 Tbsp cornstarch
- 1 package (16oz) broccoli
- 2 Tbsp soy sauce
- 3 cups cooked rice
- 1 cup orange juice
- 2 Tbsp olive oil/vegetable oil
- 1/4 tsp ground ginger
- Mix water, cornstarch and soy sauce together.
- Cut Keystone Beef into bite-size pieces.
- Heat 12-inch skillet or wok over medium-high heat until hot.
- Add oil; rotate skillet to coat side.
- Add Keystone Beef, ginger and garlic powder; stir-fry about 3 minutes.
- Add broccoli; stir-fry 2 minutes.
- Stir in orange juice; heat to boiling.
- Stir in cornstarch mixture; cook and stir about 1 minute or until thickened.
- Serve with rice.
Hearty Beef Stew

- 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 (Optional for Keto Diet)
- 1/2 tsp. thyme
- Salt & pepper to taste
- Add broth from Keystone Beef and enough Keystone Beef broth to equal 32 oz. to a large pot and bring to a boil.
- Add Keystone beef and all ingredients and simmer for 10 minutes.
- May be made up to 2 days ahead of time.
Beefy Potato Fritters

- 1 can (14.5 oz) Keystone Beef, finely chopped
- 3 medium (5 to 6 oz each) potatoes, shredded
- 1/4 cup finely chopped green onion (both white and green parts)
- 1/4 cup bottled or homemade hickory barbecue sauce
- 1/4 cup canola oil
- Place Keystone Beef, potatoes, onion and barbecue sauce in a large mixing bowl and mix well to evenly combine ingredients.
- Divide into 4 equal portions and roll each portion into a ball.
- Heat oil in a large skillet over medium heat until hot (but not smoking).
- Add balls and flatten each with a spatula to become a fritter shape. Fry 7 to 8 minutes on each side or until crispy and golden in color.
- Drain briefly on paper towels and serve hot.
Beef and Gorgonzola Tarragon Salad

- 1 can (14.5 oz) Keystone Beef
- 4 cups artisan lettuce
- 4 radishes, sliced
- 4 oz tarragon dressing
- 2-4 oz gorgonzola cheese, shredded
- Add lettuce and radishes to a large mixing bowl.
- Pour in dressing and toss. Make sure all lettuce leaves are evenly coated.
- Plate salad on 4 salad plates. Top each plate with beef and gorgonzola cheese.
Quick & Easy Pot Roast

- 1 can (28 oz) Keystone Beef, undrained
- 1 can (27 oz) Keystone Beef Broth (or 2 tsp. Keystone Beef Base in 2 cups water)
- 1 small package baby carrots
- 1/2 onion, sliced
- 6 potatoes, cubed into large chunks
- salt and pepper to taste
- Preheat oven to 350º, add Keystone Beef (undrained), Keystone Beef Base in water and all ingredients.
- Cook until vegetables are tender about 30 minutes.