Keystone Light meal
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Chicken Avocado Grilled Cheese Sandwich

- 1 can (28 oz) Keystone Chicken, drained
- 4 avocados, ripe
- 1-1/2 cup mayonnaise
- 2 garlic cloves, minced
- 16 slices American cheese
- 1 medium red onion, diced
- 16 slices country white bread
- Drain Keystone Chicken and add to medium mixing bowl. Add 1 cup of mayonnaise and garlic.
- Remove skin and pit of avocados, add into a separate bowl. Mash to chunky consistency.
- Layer each sandwich with avocado, two slices of cheese, Keystone Chicken mixture and onion and top with a slice of bread. Spread the remaining 1/2 cup of mayonnaise on the outsides of the bread.
- In a large nonstick skillet, grill sandwiches over medium-low heat until golden brown and cheese is melted, 2-3 minutes per side.
Mexican Bruschetta

- 1 can (28 oz.) Keystone Ground Beef, drained
- 1 can (15 oz) refried beans
- 1/2 cup chopped onion
- 1 package taco seasoning
- 1 (8 ounces) refrigerated crescent rolls
- 1-1/2 cups shredded cheddar cheese
- 1 cup shredded lettuce
- 2 tomatoes, diced
- Guacamole and sour cream, optional
- Preheat oven to 350°.
- In a large skillet, add Keystone Ground Beef, refried beans, onions and taco seasoning, mix well. Heat over medium heat until warmed throughly.
- Add flour to cutting board flour and unroll crescent dough. Use a round cookie cutter to cut out each piece and place onto a greased cookie sheet.
- Spread beef mixture over each round cut crust and sprinkle with cheese.
- Bake until golden brown, about 15 minutes or until sides are browned. Remove from oven and add lettuce, tomatoes and optional guacamole and sour cream.
Betta 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
- In a small bowl, add mayonnaise, sour cream, feta cheese, dill, and mix well.
- In a medium serving bowl, mix the Keystone Chicken, celery, and onion.
- Pour mayonnaise mixture over the chicken mixture and stir thoroughly.
- Taste and season with salt and pepper as needed. Refrigerate or serve immediately!
Chicken Ranch Muffins

- 1 can (28 oz) Keystone Chicken, drained
- 1-1/2 cups fresh spinach leaves, chopped
- 1/2 cup onions, diced
- 2/3 cup ranch dressing
- 1-1/2 cup cheddar cheese, shredded
- 1 can refrigerated biscuits (8 biscuits)
- Preheat oven to 375 ° F.
- In medium bowl add Keystone Chicken, ranch dressing and onions, mixing well.
- Add 1 cup of cheddar cheese (reserve a 1/2 cup of cheese for the last step) and spinach, mixing well.
- Coat the large muffin tin with spray oil, then press two unbaked biscuits into each muffin forming a pocket. Add chicken ranch mixture into each muffin. Sprinkle remaining cheese on top of each muffin mixture.
- Bake for 10 minutes or until golden brown.
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!
Fig and Goat Cheese Quesadilla

- 1 can (28 oz) Keystone Chicken, drained
- 1 jar (14 oz) fig jam spread
- 8 oz. goat cheese
- 10 large-sized tortillas
- Olive oil for skillet
- Spread ¼ cup of fig jam on one tortilla, sprinkle your preferred amount of goat cheese and Keystone Chicken on top of the fig spread. On another tortilla, spread more fig jam, and place fig-side down on top of the filling in the first tortilla (forming a sandwich).
- In a large skillet, coat with olive oil and heat on the stove for approximately 30 seconds or until oil is warm. Carefully place the quesadilla in the skillet and cook each side until golden brown.
- Cool slightly, cut, serve. Enjoy!
Sun-Dried Tomato Flatbread

- 1 can (28 oz) Keystone Chicken, drained
- 4 tablespoon olive oil
- 3 cups parmesan cheese, shredded (or mozzarella cheese)
- 1 cup sun-dried tomatoes
- 2 teaspoon minced garlic
- 10 - 12 pieces Naan or flatbread
- Dried basil for garnishing
- Preheat oven to 400°F.
- In a small bowl, mix the olive oil and garlic. Microwave for 30-45 seconds until the garlic is slightly brown.
- Place naan or flatbread on an ungreased baking sheet. Brush garlic olive oil onto each naan/ flatbread.
- Sprinkle each piece of flatbread evenly with cheese. Top with your preferred amount of Keystone Chicken and sun-dried tomatoes.
- Bake for 9-11 minutes, or until the cheese has melted and the crust is golden brown. Top with dried basil, and serve!
Chicken Gyro Pita Sandwich

- 1 can (28 oz) Keystone Chicken, drained
- 1 cucumber, thinly sliced
- 2 cups cherry tomatoes, halved
- 1 medium red onion, thinly sliced
- 2 cups feta cheese
- ¾ cup fresh mint, roughly chopped
- 2 cups Tzatziki sauce or yogurt dill dressing
- 6-8 pieces flatbread or pita bread
- In a large bowl, add Keystone Chicken, cucumber, tomatoes, onions, feta cheese, and mint until completely mixed.
- Add dressing and fold and mix well. You may need to add more dressing if preferred.
- Assemble about 1 cup of filling per piece of flatbread or pita bread. Enjoy!
Poppin’ Poppy Seed Chicken Salad

- 1/2 can (28 oz) Keystone Chicken, drained
- 2 1/2 cup cooked pasta
- 1/4 cup onion, chopped
- 1/2 cup dried cranberries
- 1/2 cup celery, diced
- 1 cup poppy seed salad dressing
- 1/4 cup slivered almonds
- 1/2 cup feta cheese
- Prepare pasta according to package directions. Rinse with cold water and drain.
- In a medium bowl combine Keystone Chicken, almonds, onions, cranberries and celery. Stir in the pasta. .
- Add salad dressing, feta cheese and mix well to coat. Chill before serving.
Avocado Chicken Boats

- 1/2 can (28 oz) Keystone Chicken, drained
- 1 cup black beans
- 1 cup canned corn
- 1 cup cheddar cheese, shredded
- 1 package taco seasoning
- 3 ripe avocados
- 1 can (4 oz) green chiles, divided
- 1 package taco seasoning
- FOR THE DRESSING:
- 1/4 cup lime juice
- 1 cup ranch dressing
- 1/4 cup lime juice
- 1 tbsp. fresh cilantro (optional)
- Heat broiler. Making the filling: In a large bowl, combine black beans, corn, 1/2 can green chiles, Keystone Chicken, cheddar cheese and taco seasoning. Mix completely.
- Halve and separate three avocados, removing pit and hollowing out insides. Mash insides in a small bowl and set aside.
- Place avocado boats face up and fill each with 1/3 cup of filling. Sprinkle with cheddar cheese then broil until cheese is melted, about 2 minutes.
- Make dressing: In a medium bowl, combine ranch dressing, lime juice, remaining green chiles, salt, and pepper and mix well. Fold in mashed avocados and mix until smooth.
- Remove avocado boats from oven and transfer to serving dish. Drizzle with dressing and garnish cilantro (optional). Serve immediately.
Asian Beef Bites

- 1/2 can (28 oz) Keystone Beef
- 2 cups cabbage, shredded
- 1 cup carrots, shredded
- 1/2 cup onion, diced
- 1 can refrigerated biscuits (8 biscuits)
- 2 Tbsp. soy sauce
- 1 1/2 cups Asian chili sauce
- 1 tsp. ground ginger
- Preheat oven to 350°F.
- In medium bowl, mix Keystone Beef, cabbage, carrots, oniones, soy sauce, chili sauce, and ginger.
- Line large cookie sheet with parchment paper. Separate dough into 8 biscuits and add each biscuit to the cookie sheet one inch apart.
- Spoon 1 rounded spoonful of the mixture onto center of each biscuit round; stretch biscuit dough up around ball to cover completely. Pinch edges together and twist the top to seal.
- Bake 16 to 18 minutes or until golden brown. Serve warm.
Beef and Kale 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)
- Preheat oven to 500°F.
- 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.
- 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.
- Massage kale until slightly softened, about 5 minutes. Add roasted broccoli and toss again.
- 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.
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.
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.
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.
Easy Chicken Noodle Soup

- 1 can (28 oz) Keystone Chicken, undrained
- 4 (27 oz) cans Keystone Chicken Broth or 1 (8 oz) jar Keystone Chicken Soup Base
- 2 cups uncooked egg noodles
- 1 medium carrot, sliced
- 1/2 cup chopped onion
- Salt and pepper to taste
- Add all ingredients including a can of Keystone Chicken (undrained) to large pot and bring to a boil.
- Reduce heat, stir and simmer until noodles are tender.
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, optional substitute is lettuce wraps)
- 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 Taco Bell 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.