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.

Chicken and Egg Hash

Tired of your same old, same old Sunday brunch? Then it's time to refresh your menu with a twist on the typical corn beef hash recipe! Our Chicken and Egg Hash recipe uses a little of this and a little of that plus a whole lot of flavor! And the best part? How quick your prep time will be when you use a can of recipe ready Keystone Chicken.

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
  1. 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.
  2. Add garlic; cook 1 minute longer. Stir in the Keystone Chicken, potatoes and oil.
  3. Cover and cook for 10 minutes. Stir in the peas, corn, parsley, salt and pepper.
  4. 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

It's said that eating pork and sauerkraut on New Year's Day brings good luck for the upcoming year. Whether you're ringing in the new year or making a batch for the whole family on a summer Sunday, you'll have this meal on the table in under 10 minutes … lucky for you and your family!

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)
  1. Heat a tablespoon or two of oil in a skillet.
  2. 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.
  3. Serve in bowls over mashed potatoes, or with applesauce on the side, if desired.

Skillet Beef Hash

Skillet Beef Hash, one of our one-skillet recipes, cooks as easily on top of the stove as it does over a campfire. And because the main ingredients in this recipe are fully cooked, you'll have dinner ready in under 15 minutes!

One-skillet beef hash is perfect for the campfire
  • 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
  1. 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.
  2. 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.

Chinese Takeout Chicken Fried Rice

Make Chicken Fried Rice faster than getting it delivered from your favorite Chinese restaurant! And because you start with recipe ready Keystone Chicken, you'll cut meal prep in half.

Chinese takeout 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
  1. In a large skillet over medium heat, cook sesame oil and white onion until golden brown. Add peas and carrots until de-frosted.
  2. 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.
  3. Once cooked, mix the eggs with the vegetable mixture. Add the cooked rice and Keystone Chicken to the veggie and egg mixture.
  4. Add soy sauce (to taste) on top. Stir and cook the entire mixture until heated through and combined.
  5. Add chopped green onions and serve!

Veggie and Chicken Summer Salad

Our fresh Veggie Summer Salad is the perfect side dish for the weekend BBQ or cookout. What's the answer to quick meal preparation? Using all natural Keystone Chicken! When you open a fully cooked can of Keystone Chicken you'll cut down on the mess, and you'll cut meal prep in half!

Keystone Chicken Summe Salad
  • 1 can (28 oz) Keystone Chicken
  • 4 ears of corn, cooked and the kernels sliced off each cob
  • 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
  1. 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.
  2. Combine corn kernels, dried off green beans, tomatoes, red onion and Keystone Chicken to a large bowl. Set aside.
  3. 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.
  4. Pour dressing over the salad and toss everything to combine. Top with feta cheese if desired.

Quick Vegetable Beef Soup

This Quick Vegetable Soup is great for parents looking for an easy yet healthy dish, perfect for all seasons! Plus, in about 20 minutes you’ll have a meal from stove to table. All your bases are covered with protein, vegetables and a warm, rich broth to satisfy everyone at the dinner table.

  • 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
  1. Empty drained Keystone Beef into a large pot. Shred beef with a fork.
  2. Add remaining ingredients. Stir well.
  3. Bring to boil over medium heat. Reduce heat. Simmer on low for 15 minutes.
  4. Serve with crackers.

Stir-Fry Beef and Broccoli

Bring an Asian-style dish to your dinner table and impress even the pickiest eaters with this Stir-Fry Beef and Broccoli recipe. With Keystone's fully cooked beef, the prep time is cut in half, which makes this dish perfect for busy parents or college students. This all natural recipe is both healthy and delicious way to add some spice to dinner time.

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
  1. Mix water, cornstarch and soy sauce together.
  2. Cut Keystone Beef into bite-size pieces.
  3. Heat 12-inch skillet or wok over medium-high heat until hot.
  4. Add oil; rotate skillet to coat side.
  5. Add Keystone Beef, ginger and garlic powder; stir-fry about 3 minutes.
  6. Add broccoli; stir-fry 2 minutes.
  7. Stir in orange juice; heat to boiling.
  8. Stir in cornstarch mixture; cook and stir about 1 minute or until thickened.
  9. Serve with rice.

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.

Beefy Potato Fritters

We’ve taken the common potato fritter and “queued” it up with Keystone Beef and BBQ sauce to make a robust side dish that’s perfect for any time of the year! A special thank you to Candy B. one of our “Beef Up Family Time Recipe Contest” finalists!

  • 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
  1. Place Keystone Beef, potatoes, onion and barbecue sauce in a large mixing bowl and mix well to evenly combine ingredients.
  2. Divide into 4 equal portions and roll each portion into a ball.
  3. Heat oil in a large skillet over medium heat until hot (but not smoking).
  4. 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.
  5. Drain briefly on paper towels and serve hot.

Beef and Gorgonzola Tarragon Salad

Although this may be one of our simplest salad recipes, it has a nice complexity of taste when the Gorgonzola cheese blends with the Tarragon! A special thank you to Sherri W. one of our “Beef Up Family Time Recipe Contest” finalists!

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

Quick & Easy Pot Roast

Tired of waiting for hours as your roast beef slow cooks? Now you can get the same tender and flavorful meal in just 30 minutes by using fully cooked Keystone Beef. Our recipe is so quick and easy, you'll be able to make pot roast any day of the week.

  • 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
  1. Preheat oven to 350º, add Keystone Beef (undrained), Keystone Beef Base in water and all ingredients.
  2. Cook until vegetables are tender about 30 minutes.