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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.

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warm 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. Bake at 350 degrees in an oven safe dish for 10 minutes or until bubbly.
  4. Serve hot with crackers or crostini.

Beef and Kale Power Bowl

Our Power Bowl is a quick meal focused around the “power foods” of kale, broccoli, Brussels sprouts and, of course, Keystone Beef. This recipe is a mix of powerful antioxidants that will satisfy you physically and mentally.

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Keystone beef and broccoli power bowl
  • 1 can (28 oz) Keystone Beef, drained and mixed
  • 1 bunch broccoli, trimmed
  • 5 tbsp. olive oil, divided
  • Kosher salt
  • 1 small shallot, finely chopped
  • 2 tbsp. apple cider vinegar
  • 1 tbsp. whole grain mustard
  • 1/2 bunch curly kale, ribs and stems removed, leaves torn into 2-inch pieces (about 8 cups)
  • 8 oz. brussels sprouts, trimmed, thinly sliced lengthwise
  • Freshly ground black pepper
  • 1/2 cup hummus (Optional for Keto Users)
  • 1 avocado, quartered lengthwise
  • 2 tbsp. finely chopped chives
  • Optional: Crushed red pepper flakes (for serving)
  1. Preheat oven to 500°F.
  2. Toss broccoli with 1 tbsp. oil on a rimmed baking sheet and season with salt. Roast, turning occasionally, until crisp-tender and charred in spots, 8 minutes. Let cool, then coarsely chop.
  3. Whisk shallot, vinegar, mustard, and remaining 4 tbsp. oil in a large bowl until emulsified; season with salt. Add kale and brussels sprouts and toss to coat; season with salt and pepper.
  4. Massage kale until slightly softened, about 5 minutes. Add roasted broccoli and toss again.
  5. Swipe some hummus along the inside of each bowl with a spoon. Divide salad among bowls and add an avocado wedge and Keystone Beef. Top with chives and sprinkle with red pepper flakes.

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!

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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.

Crunchy Turkey Salad

Add a fun twist to a traditional salad! Cut prep time in half by using all natural fully cooked Keystone Turkey. No preservatives and only two ingredients, this healthy salad recipe will be sure to please.

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Turkey crunch salad from Keystone Meats
  • 1/2 can (28 oz) Keystone Turkey
  • 1 cup carrots, julienne cut
  • 1-1/2 cups cucumber, julienne cut
  • 2/3 cup green onion strips
  • 1 cup fresh bean sprouts
  • Dressing:
  • 2 Tbsp peanut or olive oil
  • 2 Tbsp lemon juice
  • 1 1/2 tsp soy sauce
  • 1/2 tsp salt, optional
  • (may substitute Italian Dressing)
  1. Cut turkey into bite-sized pieces.
  2. In a large salad bowl, toss the turkey, carrots, cucumber, green onion and bean sprouts. Refrigerate.
  3. In a small bowl, combine dressing ingredients. Refrigerate for 20 minutes.
  4. Add dressing before serving.

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!

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Keystone Chicken Summe 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
  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.

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  • 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.

Beef Taco Salad

Shake up your Taco Tuesday with a beef taco salad. It’s made with our fully cooked ground beef, so there’s no cooking required! Warm, tasty and quick to satisfy everyone!

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  • 1 can (28 oz) Keystone Ground Beef, drained
  • 1 head iceberg lettuce, washed and chopped
  • 1 large tomato, chopped in large pieces
  • 1 bunch green onions, sliced
  • 1 (8oz) package cheddar cheese, shredded
  1. Heat Keystone Ground Beef in a skillet. Toss all ingredients in a large bowl.
  2. Top with tortilla chips and your favorite Mexican toppings (sour cream, guacamole, hot sauce and salsa). Prep time is under 20 minutes!

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 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.

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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 (Optional for Keto Diet)
  • 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.

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.

Chicken Avocado Pinwheels

Who said your Pinwheel recipe has to be ordinary? We didn't! You'll love that we've added avocado and Greek yogurt along with fully cooked Keystone Chicken. It's so easy and delicious!

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Chicken-Avocado Pinwheels
  • 1 can (28 oz) Keystone Chicken
  • 1 ripe avocado, mashed
  • 4 Tbsp plain Greek yogurt
  • 2 Tbsp lime juice
  • 3 Tbsp red onion, finely diced
  • 2 green onions, sliced
  • 1/2 tsp salt
  • 1Ž/2 tsp garlic powder
  • 2 Tbsp fresh cilantro, chopped
  • 1Ž/2 cup shredded cheddar cheese
  • Black pepper to taste
  • 5-6 tortillas (8-10 inch diameter, optional substitute is lettuce wraps)
  1. In a large bowl, combine all of the ingredients, and mix well.
  2. Spread a layer of the mixture(to desired thickness) over one side of the tortilla and roll up tightly. Repeat with remaining mixture.
  3. Refrigerate for about 30 minutes.
  4. Slice with serrated knife into 1Ž2-1 inch slices.

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.

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!

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  • 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.

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.

Tarragon Chicken Salad Sandwich

The secret to a great Tarragon Chicken Salad is, of course, using tender chicken. And to get tender chicken that’s perfect every time, your recipe needs to include Keystone Chicken! Turning this throwback picnic favorite into a quick meal is easy. And because our chicken is fully cooked and recipe ready, you’ll cut your prep time in half. Keystone makes it easy to enjoy this summer favorite all year long!

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tarragon-chicken-salad
  • 1 can (28 oz) Keystone Chicken, diced
  • 1/4 cup dried cranberries, finely chopped (optional)
  • 1 stalk celery, finely chopped
  • 2 Tbsp. mustard
  • 1/4 cup mayonnaise
  • 1 or 2 tsp. dried tarragon (or use 1 or 2 Tbsp. fresh chopped tarragon)
  • 1/4 cup onions, diced
  • 1 tsp. lemon juice
  • Bread, croissants or lettuce wraps
  1. Mix all of the wet ingredients
  2. Add to mixed dry ingredients
  3. Adjust seasoning to taste.
  4. Serve with sliced tomatoes and lettuce for sandwich toppings.

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!

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  • 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.

Pork and Avocado Salad

This refreshing salad, with just a hint of lime, is the perfect addition to your next BBQ or picnic!  You'll love the way our tender pork complements the avocado.  For another option, try any Keystone Meat products in place of pork.

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  • 1 can (28 oz) Keystone Pork
  • 2 medium avocados, diced
  • 2 Tbsp. fresh squeezed lime juice
  • salt, to taste
  • 1/4 cup green onion, thinly sliced
  • 1/2 cup finely chopped fresh cilantro
  • 2 Tbsp. mayo or light mayo
  1. Dice the avocados into medium-sized pieces, mix with the 1st Tbsp. of lime juice, and season avocado with salt to taste.
  2. Thinly slice the green onion and finely chop the cilantro. Mix mayo and 2nd Tbsp. of lime juice to make the dressing.
  3. Put the Keystone Pork into a bowl large enough to hold all the salad ingredients. Add the sliced green onions and dressing and toss until all the pork is coated with dressing.
  4. Add the avocado and any lime juice in the bottom of the bowl and gently combine with the pork.
  5. Then add the chopped cilantro and gently mix into the salad, just until it is barely combined.
  6. Serve right away or chill for a while before serving.