Keystone Light meal
Chicken Pasta Salad
- 1 can (28 oz) Keystone Chicken, chunked and drained
- 8 oz cooked & drained pasta, any shape
- 1 package (16 oz) frozen vegetables, any mixture or 2 cups chopped fresh broccoli, carrots, green & red peppers, etc.
- 2/3 cup Italian salad dressing
- 1/4 cup parmesan cheese, grated
- 1/2 tsp garlic powder
- Cook pasta per directions on package; thaw frozen vegetables (or use freshly cut vegetables)
- Combine Keystone Chicken with all ingredients in a large serving bowl.
- Mix well, chill. Can be made a day ahead of time.
- Serve chilled over lettuce if desired.
Crunchy Turkey Salad
- 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)
- Cut turkey into bite-sized pieces.
- In a large salad bowl, toss the turkey, carrots, cucumber, green onion and bean sprouts. Refrigerate.
- In a small bowl, combine dressing ingredients. Refrigerate for 20 minutes.
- Add dressing before serving.
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
- 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
- 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.
Roasted Pork with Sauerkraut
- 1 can (28oz) Keystone Pork
- 1 can/bag vat cured sauerkraut (approx. 20-28 oz)
- Heat together on a stovetop or in a microwave. (May need to add half a cup of water to facilitate heating.)
- Excellent with mashed potatoes, spaetzle, or dumplings.
BBQ Pork Loaded Sweet Potato
- 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
- Preheat oven to 375 degrees.
- 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.
- 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.
- 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.
Chicken a la Keystone
- 1 can (14.5 oz) Keystone Chicken, drained
- 1 can (15 oz) mixed vegetables, drained
- 12 Puff pastry shells, baked
- 1 can (10.5 oz) condensed cream of celery soup
- 1/2 cup milk
- 1/4 cup onion, sliced
- Bake pastry shells according to package directions. Set aside.
- In large saucepan combine Keystone Chicken, cream of celery soup, milk, onions and mixed vegetables: mix well and heat on low heat for approximately 5 minutes.
- Divide mixture and fill each pastry shell. Serve immediately.
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
- 1/2 tsp garlic powder
- 2 Tbsp fresh cilantro, chopped
- 1/2 cup shredded cheddar cheese
- Black pepper to taste
- 5-6 tortillas (8-10 inch diameter)
- In a large bowl, combine all of the ingredients, and mix well.
- Spread a layer of the mixture(to desired thickness) over one side of the tortilla and roll up tightly. Repeat with remaining mixture.
- Refrigerate for about 30 minutes.
- Slice with serrated knife into 12-1 inch slices.
Korean Town Salad Bowl
- 1 can (28 oz) Keystone Ground Beef
- 1 tsp. Keystone Beef Soup Base
- 2 Tbsp. Sriracha hot sauce
- 2 Tbsp. garlic powder
- 2 cups prepared ranch dressing
- 1 tsp. powdered ginger
- 1/2 cup reduced sodium soy sauce
- 1/2 cup ketchup
- 2 Tbsp. brown sugar
- 1 Tbsp. sesame oil
- 1 Tbsp. sesame seeds
- 1/4 tsp. red pepper flakes
- 2 bags (10 oz) of garden salad blends
- 2 green onions, sliced thin (optional)
- In a medium bowl, whisk together the ranch dressing and Sriracha. Chill until plating salads.
- Bring a large skillet to medium heat, add the Keystone Ground Beef and sauté.
- In a medium bowl, whisk together garlic powder, Keystone Beef Base, ginger, soy sauce, ketchup, brown sugar, sesame oil and red pepper flakes. Pour over the beef and bring mixture to a boil for 2 minutes.
- Divide the salad blend between 6 bowls, top each with an even amount of the beef mixture; drizzle with the Sriracha ranch dressing and garnish with green onions if using. Serve immediately.
Skillet Lasagna Florentine
- 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
- Set a large skillet over medium heat, add olive oil and onions. Cook until onions are translucent.
- Add garlic and cook an additional minute.
- 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.
- 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.
- 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.
Cheesy Chicken Taquito Recipe
- 1 can (28 oz) Keystone Chicken
- 16 flour tortillas
- 8 oz cream cheese
- 4 oz shredded cheddar cheese
- 4 oz salsa
- 2 Tbsp. cooking oil of choice
- Combine Keystone Chicken, cream cheese, shredded cheese and salsa. Mix well.
- Spread the mixture on one end of a tortilla. Roll the tortilla around the mixture. Repeat until all chicken filling and tortillas are gone.
- Heat oil in a skillet over medium heat.
- Add taquitos to the skillet and brown on each side then serve. You can serve with salsa and sour cream if you like.
Easy Cheesy Chicken Quesadilla
- 1 can (14.5 oz) Keystone Chicken
- 1 bag of Cheddar Jack cheese, shredded
- 1/4 cup Sour cream
- Tortillas 6-8
- Place cheese on one tortilla and then layer with some Keystone Chicken and then cheese again. Place into a non-stick pan over medium heat.
- Place another tortilla over top. Wait till bottom gets browned then flip and heat until that side gets browned and cheese is melted throughout.
- Use a pizza cutter to cut into triangles. Serve with sour cream on the side.
Beefy Butternut Enchiladas
- 2 cans (14.5 oz) Keystone Beef
- 1 Roma tomato, diced and drained on paper towel several hours
- 2 Tbsp. extra virgin olive oil
- 1 small (approx. 14 oz) butternut squash, trimmed, seeded and diced
- Seasoning: salt, pepper, garlic powder, onion powder
- 1 medium onion diced
- 1 Tbsp. chopped garlic
- Dash cayenne pepper
- 2 cans (15 oz) beans drained
- 1 1/2 cups enchilada sauce
- 8 low carb flour La Tortilla Factory tortillas
- 2 oz (approx. 1/2 cup) grated sharp cheddar cheese
- 2 green onions diced
- Dice Roma tomato, drain on paper towel (several hours if possible).
- Shave skin of butternut squash with a potato peeler, slice off ends, cut in half and scrape seeds, dice and toss with 1 Tbsp. olive oil and lay on foil lined cookie sheet (season if desired with salt, pepper, garlic powder and onion powder), bake at 400 for 20 minutes. Stir and continue baking for another 20 minutes.
- Meanwhile, heat remaining Tbsp. olive oil, onion and cayenne pepper til golden brown in large skillet, then stir in both cans drained beans, beef and roasted butternut squash.
- Add a 1/2 cup enchilada sauce to bottom of casserole dish and a 1/2 cup to shallow bowl. Dip each tortilla shell in sauce and add 1/8 of beef mix, roll up and add to a casserole dish. Repeat with remaining ingredients.
- Pour last 1/2 cup sauce over all 8 enchiladas, cover with foil and bake at 375 for 45 minutes.
- Remove from oven, sprinkle with grated cheese, tomato and green onion.
The Only Chicken Salad You’ll Ever Want
- 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
- Drain the can of Keystone Chicken. Chop cranberries in food processor. Transfer to large mixing bowl.
- Add dill relish, salt and pepper, rosemary and sour cream, and mix well.
- Top with parsley flakes and serve with crackers, buns or bread.
Shredded Pork Tostadas
- 1 can (28 oz) Keystone Pork
- 4 prepared crispy tostadas
- 1 cup red tomato, finely chopped
- ½ cup sliced black olives
- ½ cup sweet yellow onion, finely chopped
- 2 cups iceberg lettuce, finely chopped
- 1 cup shredded Mexican cheese
- 3 Tbsp. taco sauce
- Sour cream to taste
- Juice of half a lime
- Salt and pepper to taste
- In a medium bowl mix together the tomatoes, black olives, onion, lettuce, lime juice, shredded cheese, taco sauce, salt and pepper until completely combined. Set aside.
- In a medium microwave-safe bowl, microwave Keystone Pork roughly 2 minutes, stirring every 30 seconds until completely warm. Set aside.
- Scoop about a ½ cup of Keystone Pork onto each tostada, followed by the veggie mixture. Add sour cream to the top of each tostada and enjoy!
Walking Tacos
- 1 can (28 oz) Keystone Ground Beef
- 1 packet taco seasoning
- 1 cup chopped tomatoes
- 1 cup shredded iceberg lettuce
- ½ cup finely diced onion
- ½ cup black olives, roughly chopped
- ¼ cup shredded Mexican cheese
- Dollop sour cream
- 5-10 individual lunch-size bags of corn chips
- In a large saute pan, heat the Keystone ground beef until the meat is fully heated through. Stir in the taco seasoning and set aside.
- Assemble your “walking taco” by adding at least ¼ cup of your ground beef into each of the opened individual-sized corn chip bags.
- Continue to add the rest of your preferred taco toppings, mix with a fork. Now start walkin' while enjoying your taco!
Award Winning White Chicken Chili
- 1 can (28 oz) Keystone Chicken
- 3/4 tsp. Keystone Chicken Soup Base in 8 oz of water
- 1 lb. Pepper Jack cheese, shredded
- 4 cans (15 oz) Great Northern beans
- 3 tsp. Franks Red Hot Sauce
- 1/2 cup salsa
- Combine ingredients and heat until ready to serve.
Kitchen Sink Dip & Pinwheels
- 1 can (28 oz) Keystone Chicken
- 8-12 oz cream cheese
- 1 cup shredded colby jack cheese
- 1 Tbsp. ranch seasoning mix
- 1/4 cup bacon bits
- 1/3 cup bell pepper diced
- 1/4 cup pickle diced
- Mix all ingredients together and refrigerate. Spread 1/3 cup dip on a tortilla, roll and slice for Kitchen Sink Pinwheels.
Cheesy Turkey and Mashed Potato Balls
- 1 can (28 oz.) Keystone Turkey, shredded
- 3 cups mashed potatoes
- 1/3 cup chopped scallions
- 2/3 cup shredded cheddar cheese
- 2 large eggs
- 2 cups seasoned breadcrumbs
- Vegetable oil, for frying
- Gravy or ranch dressing, for serving
- In a large bowl, stir together the mashed potatoes, Keystone Turkey, scallions, cheese and eggs until well combined. Place the breadcrumbs in a separate large bowl.
- Using a small ice cream scoop or spoon, scoop out about 3 tablespoons of the mashed potato mixture and roll it into a ball. Roll the ball in the breadcrumbs, shaking off any excess. Repeat the scooping, rolling and breading process with the remaining mashed potato mixture.
- Line a baking sheet with paper towels. Add the vegetable oil to a large heavy-bottomed stockpot and attach the deep-fry thermometer to the side. Heat the oil until it reaches 360°F. Carefully add a few of the mashed potato balls to the oil and cook them, turning occasionally, until they’re golden brown.
- Using a slotted spoon or colander, transfer the mashed potato bites to the paper towel-lined plate and immediately season them with salt. Add the remaining mashed potato balls to the oil, returning the oil to 360°F between each batch.
- Serve the mashed potato bites with gravy or ranch dressing for dipping.
Pork and Avocado Salad
- 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
- Dice the avocados into medium-sized pieces, mix with the 1st Tbsp. of lime juice, and season avocado with salt to taste.
- Thinly slice the green onion and finely chop the cilantro. Mix mayo and 2nd Tbsp. of lime juice to make the dressing.
- 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.
- Add the avocado and any lime juice in the bottom of the bowl and gently combine with the pork.
- Then add the chopped cilantro and gently mix into the salad, just until it is barely combined.
- Serve right away or chill for a while before serving.
Chicken (or Turkey) Salad
- 1 can (28 oz) Keystone Chicken or Keystone Turkey, diced
- 3/4 cup cranberries chopped
- 1 heaping Tbsp. dill relish
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/2 tsp. rosemary leaves
- 1/2 tsp. culinary lavender leaves
- 1 cup low fat sour cream
- dash of parsley
- 1 small onion, diced
- crackers, bread of choice or lettuce
- Slowly add each ingredient, mixing well. Chill in refrigerator for 20 minutes, serve with crackers, bread or on a bed of lettuce.