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Keystone Turkey Couscous

Is your couscous getting a little boring-boring? It's time to add the bright colors and fresh taste of garden veggies and the protein of all natural Keystone Turkey. And when you add all white meat turkey, you'll add a unique twist to any meal.

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Keystone Turkey Couscous
  • 1/2 can (28 oz) Keystone Turkey, drained
  • 1 box couscous
  • 1 cup red pepper, sliced
  • 1/2 cup corn
  • 2 carrots, sliced
  • 1/3 cup dried cranberries
  • 1 cup pine nuts
  • 1 lemon, juiced
  1. Preheat the air fryer to 360 degrees F
  2. Add vegetables, oil, salt and pepper to taste to a bowl. Toss to coat; arrange in air fryer basket.
  3. Cook vegetables for 10 minutes, stirring after 5 minutes.
  4. While vegetables are air frying, prepare couscous according to box instructions.
  5. After all items are cooked, add all ingredients, lemon juice and Keystone Turkey in a large bowl and mix well. Mix in pine nuts and dried cranberries. May be served warm or cold.

Keystone Pork Dumplings

We have the perfect appetizer for your homemade stir fry ... Keystone Pork dumpling! Our pork dumplings are so easy to prepare - especially when you use our fully cooked Keystone Pork or Keystone Chicken - your dinner will wok and roll in no time!

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Keystone Pork dumplings
  • 1/2 can (28 oz) Keystone Pork, drained and shredded
  • 3 green onions, thinly sliced
  • 1/2 cup hoisin sauce
  • 1 tsp. soy sauce
  • 1 tsp. sesame oil
  • 1/4 cup sesame seeds
  • 25 wonton wrappers
  • For Dip: 1/2 cup each of soy sauce and red wine vinegar
  1. Mix together Keystone Pork, onions, hoisin, soy sauce, a sprinkle of sesame seeds, and sesame oil.
  2. Place a small spoonful of filling in the center of the wonton wrapper, and crimp edges up to make the dumpling and seal with water.
  3. Boil (or steam) 4-5 dumplings at a time, until the wonton wrapper is tender.
  4. For dipping sauce, mix soy sauce and red wine vinegar, and add a sprinkle of sesame seeds.
  5. Serve dumplings with dipping sauce.

Chicken and Sausage Hand Pies

Filled with recipe ready Keystone Chicken, cream cheese and savory sausage, our hand pies are a tasty appetizer for your next get together or tailgate. So easy to make, you'll always want to keep this pie recipe on hand.

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Keystone Meats Hand Pie
  • 1 can (14 oz) Keystone Chicken, drained
  • 8 oz Italian sausage
  • 6 oz cream cheese, room temperature
  • 1/2 cup Mozzarella
  • 2 (13.5 oz) packages of refrigerated pizza crust
  • All-purpose flour for rolling out pizza dough
  • 1 egg, beaten for egg wash
  • 1/2 cup Parmesan cheese for topping
  • 1 1/2 cups marinara sauce for dipping
  1. Preheat the oven to 400 degrees F. Heat the olive oil over medium-high heat in a medium-sized skillet. Add the sausage and cook until crumbled, about 5 minutes.
  2. Add Keystone Chicken and mix with the cooked sausage. Cook until warmed throughout, about 3 minutes.
  3. Turn off the heat and let cool for about 5 minutes. Add the cream cheese, mozzarella and stir to combine. Set aside.
  4. Roll out the pizza dough on a lightly floured surface to a thin 20x12 rectangle. Cut the rectangle in half lengthwise cutting into 8 equal rectangles. Spoon chicken/sausage mixture onto 1 side of each of the rectangles. Using a pastry brush, brush the edges of the rectangle with egg wash.
  5. Close the rectangle of pizza dough over the meat mixture. Use a fork to seal and crimp the edges. Place the hand pies onto a parchment paper-lined baking sheet. Brush the top of each hand pie with egg wash. Sprinkle with Parmesan cheese. Bake until golden, about 12 to 15 minutes.

Loaded Cheesy Fries

We've taken common French fries and loaded 'em with all natural Keystone Pork and cheesy goodness to turn a so-so appetizer into an ooh, la la meal! And remember, because Keystone Meats are fully cooked, you'll go from prep to table in less than 30 minutes.

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Loaded Cheesy Fries
  • 1/2 can (28 oz) Keystone Pork, drained and shredded
  • 28 ounces frozen steak fries
  • 2 cups shredded Monterey Jack cheese
  • 4 scallions, sliced
  • 3-4 jalapeños, sliced
  • 1/2 cup green pepper, diced
  • 1 roma tomato, diced
  • 1/4 cup ranch dressing
  1. Preheat oven and cook French fries according to package. With 7 minutes of cooking time left, remove from oven and top with Keystone Meats. Place back in oven.
  2. Once fries are thoroughly cooked, remove from oven and add all ingredients, top with cheese. Place in oven until cheese is melted - 3 - 5 minutes.
  3. Once cheese has melted, remove from oven and drizzle ranch dressing on top. Serve warm!

Chicken Avocado Grilled Cheese Sandwich

Sorry, kids, this isn't your typical lunchtime grilled cheese sandwich. We've added recipe ready Keystone Chicken along with fresh-tasting avocado to make an oh, so melty award-winning recipe!

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Keystone Chicken 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
  1. Drain Keystone Chicken and add to medium mixing bowl. Add 1 cup of mayonnaise and garlic.
  2. Remove skin and pit of avocados, add into a separate bowl. Mash to chunky consistency.
  3. 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.
  4. 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

This easy recipe is a Mexican twist on your favorite bruschetta recipe. These unique bite-sized treats are perfect as an appetizer or a quick dinner for the kids. And because you use Keystone Ground Beef, there's no greasy splatter which saves you time in prep and clean up!

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Mexican Bruschetta recipe Keystone Meats
  • 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
  1. Preheat oven to 350°.
  2. In a large skillet, add Keystone Ground Beef, refried beans, onions and taco seasoning, mix well. Heat over medium heat until warmed throughly.
  3. 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.
  4. Spread beef mixture over each round cut crust and sprinkle with cheese.
  5. 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

Our feta chicken sandwich recipe is so tasty, it'll make your family picnic betta! And because you use fully cooked premium Keystone Chicken, you'll spend less time preparing and more time fending off the insects!

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Keystone 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
  1. In a small bowl, add mayonnaise, sour cream, feta cheese, dill, and mix well.
  2. In a medium serving bowl, mix the Keystone Chicken, celery, and onion.
  3. Pour mayonnaise mixture over the chicken mixture and stir thoroughly.
  4. Taste and season with salt and pepper as needed. Refrigerate or serve immediately!

Chicken Ranch Muffins

Our Chicken Ranch Muffins are just the right size for your next brunch or party.  And when you use premium, fully cooked Keystone Chicken, you'll cut meal prep time in half - which means less time in the kitchen and more time for guests!

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Keystone 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)
  1. Preheat oven to 375 ° F.
  2. In medium bowl add Keystone Chicken, ranch dressing and onions, mixing well.
  3. Add 1 cup of cheddar cheese (reserve a 1/2 cup of cheese for the last step) and spinach, mixing well.
  4. 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.
  5. Bake for 10 minutes or until golden brown.

Turkey Cobb in a Jar

Our Turkey Cobb Salad in a Jar is the perfect on-the-go addition to any picnic.  All of your favorite salad ingredients in a convenient see through container that's simple, yet fun, for everyone in your family. And, there's no easier way to add protein to your salad than with all natural 100% white meat turkey from Keystone Meats!

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Keystone Turkey Cobb Salad
  • 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
  1. 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

We've refreshed the ordinary quesadilla with a sweet and sassy recipe that's beyond extraordinary! And because our Fig and Goat Cheese Quesadilla recipe uses fully cooked Keystone Chicken, prep is quick and delicious! You'll dig this fig ... quesadilla!

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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
  1. 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).
  2. 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.
  3. Cool slightly, cut, serve. Enjoy!

Sun-Dried Tomato Flatbread

Switch up your usual Friday pizza night with a lighter but very flavorful 'za choice. You'll forget all about delivery with meal prep this easy. Top with fully cooked Keystone Chicken and have hot pizza on the dinner table in less than 15 minutes! So delicious, you might leave a tip!

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Sun-dried Tomato Chicken 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
  1. Preheat oven to 400°F.
  2. In a small bowl, mix the olive oil and garlic. Microwave for 30-45 seconds until the garlic is slightly brown.
  3. Place naan or flatbread on an ungreased baking sheet. Brush garlic olive oil onto each naan/ flatbread.
  4. Sprinkle each piece of flatbread evenly with cheese. Top with your preferred amount of Keystone Chicken and sun-dried tomatoes.
  5. 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

Our Chicken Gyro Pita Sandwich is so easy to make AND so tasty, your family won't stop yelling opa!  And because you use fully cooked Keystone Chicken, you'll have this Greek sandwich on the dinner table in about 10 minutes!

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Keystone Meats Gyro
  • 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
  1. In a large bowl, add Keystone Chicken, cucumber, tomatoes, onions, feta cheese, and mint until completely mixed.
  2. Add dressing and fold and mix well. You may need to add more dressing if preferred.
  3. Assemble about 1 cup of filling per piece of flatbread or pita bread. Enjoy!

Poppin’ Poppy Seed Chicken Salad

Our Poppin' Poppy Seed Chicken Salad makes a wonderful side dish or a light meal. And because you use fully cooked Keystone Chicken, you'll not only cut prep time in half, you won't have to heat up the kitchen on a hot summer night.

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Keystone Meats 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
  1. Prepare pasta according to package directions. Rinse with cold water and drain.
  2. In a medium bowl combine Keystone Chicken, almonds, onions, cranberries and celery. Stir in the pasta. .
  3. Add salad dressing, feta cheese and mix well to coat. Chill before serving.

Avocado Chicken Boats

Everybody will love these tasty little green monsters ... especially when you add fully cooked Keystone Chicken to the mix! In just 20 minutes you'll have an appetizer (or a light meal) on the table for everyone to ooh and ahh. It's quick, easy and more importantly ... delicious!

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keystone chicken avocado 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)
  1. 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.
  2. Halve and separate three avocados, removing pit and hollowing out insides. Mash insides in a small bowl and set aside.
  3. 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.
  4. 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.
  5. Remove avocado boats from oven and transfer to serving dish. Drizzle with dressing and garnish cilantro (optional). Serve immediately.

Asian Beef Bites

Before you pick up that takeout menu from the local Chinese restaurant, take a look at our easy and delicious Asian Beef Bites recipe. It's a tasty appetizer that perfectly complements our Chicken Peanut Pad Thai Noodles recipe.

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Asian Keystone Pork 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
  1. Preheat oven to 350°F.
  2. In medium bowl, mix Keystone Beef, cabbage, carrots, oniones, soy sauce, chili sauce, and ginger.
  3. Line large cookie sheet with parchment paper. Separate dough into 8 biscuits and add each biscuit to the cookie sheet one inch apart.
  4. 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.
  5. Bake 16 to 18 minutes or until golden brown. Serve warm.

Beef and Kale Power Bowl

Our Power Bowl is a quick meal focused around the superfoods -- kale, broccoli, brussel 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.

Chicken Pasta Salad

Need a quick but delicious meal to prepare for a family event, holiday or potluck? This Chicken Pasta salad is hearty, healthy and delicious. Make the recipe the day before for less stress, so you can focus on other important tasks. Cut meal prep time in half by using fully cooked Keystone premium Chicken for a quick and impressive dish.

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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
  1. Cook pasta per directions on package; thaw frozen vegetables (or use freshly cut vegetables)
  2. Combine Keystone Chicken with all ingredients in a large serving bowl.
  3. Mix well, chill. Can be made a day ahead of time.
  4. Serve chilled over lettuce 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.

Keystone Chicken Fried Rice

Make our takeout-inspired 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. Watch how this recipe is made here.

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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!

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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.

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.

BBQ Pork Loaded Sweet Potato

Let's shake up the same old spud story and load up your recipe options with a sweet potato you turn into a hearty meal. Just five ingredients and one can of recipe ready Keystone Pork and you've got a sweet and tangy plateful of happiness!

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Loaded BBQ sweet potatoes
  • 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
  1. Preheat oven to 375 degrees.
  2. 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.
  3. 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.
  4. 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

Our Chicken a la Keystone recipe looks impressive but it's deceptively easy to make. This perfect holiday party dish will for sure become one of your go-to family favorites. Watch how this recipe is made here.

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Chicken a la Keystone recipe
  • 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
  1. Bake pastry shells according to package directions. Set aside.
  2. 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.
  3. Divide mixture and fill each pastry shell. Serve immediately.

Easy Chicken Noodle Soup

A lunchtime favorite from stovetop to table in under 10 minutes. We've taken the traditional chicken noodle soup recipe and made it easier by using fully cooked Keystone Chicken.

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Easy Chicken Soup Keystone Meats
  • 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
  1. Add all ingredients including a can of Keystone Chicken (undrained) to large pot and bring to a boil.
  2. Reduce heat, stir and simmer until noodles are tender.

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.

Korean Town Salad Bowl

This recipe is an easy way to get the authentic Korean flavors you love with quick kitchen prep time. A light meal with full flavor, it's the perfect back-to-school dinner. A special thank you to Vivian T., one of our "Beef Up Family Time Recipe Contest" finalists!

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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)
  1. In a medium bowl, whisk together the ranch dressing and Sriracha. Chill until plating salads.
  2. Bring a large skillet to medium heat, add the Keystone Ground Beef and sauté.
  3. 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.
  4. 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

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.

Cheesy Chicken Taquito Recipe

Crunchy, cheesy, chickeny ... the perfect finger food for children, big children, and husbands. Make a fun dip buffet and watch the whole pile of taquitos disappear. Double or triple batch and pop the extras in the freezer - they come back to crispy life after just a few minutes in a 325 degree oven.

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  • 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
  1. Combine Keystone Chicken, cream cheese, shredded cheese and salsa. Mix well.
  2. Spread the mixture on one end of a tortilla. Roll the tortilla around the mixture. Repeat until all chicken filling and tortillas are gone.
  3. Heat oil in a skillet over medium heat.
  4. 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

You'll love how easy this chicken quesadilla recipe "can" be. Keep it simple or make it your own by adding any filling you may find in your fridge or pantry.

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  • 1 can (14.5 oz) Keystone Chicken
  • 1 bag of Cheddar Jack cheese, shredded
  • 1/4 cup Sour cream
  • Tortillas 6-8
  1. 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.
  2. Place another tortilla over top. Wait till bottom gets browned then flip and heat until that side gets browned and cheese is melted throughout.
  3. Use a pizza cutter to cut into triangles. Serve with sour cream on the side.

Beefy Butternut Enchiladas

If you love Mexican food, you'll love this Beefy Butternut Enchiladas recipe from Food Fitness by Paige. Each hearty serving is only 410 calories, with 25g net carbs and 37g protein. Nestled up to a light side salad, this makes the perfect guilt-free meal!

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  • 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
  1. Dice Roma tomato, drain on paper towel (several hours if possible).
  2. 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.
  3. 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.
  4. 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.
  5. Pour last 1/2 cup sauce over all 8 enchiladas, cover with foil and bake at 375 for 45 minutes.
  6. Remove from oven, sprinkle with grated cheese, tomato and green onion.

The Only Chicken Salad You’ll Ever Want

The best thing about the Shabby Chic Boho's chicken salad recipe, besides the scrumptious taste, is that's its low fat.  It’s also chock full of flavor in each and every bite!  It’s a go-to recipe when you're in a rush or a surprise guest stops by. It just might be the only chicken salad recipe you will ever make.

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  • 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
  1. Drain the can of Keystone Chicken. Chop cranberries in food processor. Transfer to large mixing bowl.
  2. Add dill relish, salt and pepper, rosemary and sour cream, and mix well.
  3. Top with parsley flakes and serve with crackers, buns or bread.

Shredded Pork Tostadas

The secret to making authentic tostadas is using tender pork. It's why home chefs use our fully cooked, recipe ready pork in their recipes. Quick and easy meal prep makes any night a Mexican fiesta.    

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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
  1. 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.
  2. In a medium microwave-safe bowl, microwave Keystone Pork roughly 2 minutes, stirring every 30 seconds until completely warm. Set aside.
  3. 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

Forget those crumbly taco shells, we've put together one of the easiest meals around! Kids of all ages will love this fun on-the-go meal that's perfect for picnics and after school snacks!

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  • 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
  1. 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.
  2. Assemble your “walking taco” by adding at least ¼ cup of your ground beef into each of the opened individual-sized corn chip bags.
  3. 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

Be a winner winner with this chicken dinner recipe. Make this easy, all natural recipe at your next tailgate and you’ll have a first place entrée!

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  • 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
  1. Combine ingredients and heat until ready to serve.

Kitchen Sink Dip & Pinwheels

Made as a dip or pinwheel roll-up, this easy kid-friendly recipe is a perfect after school snack, light lunch or winner at your next tailgate party. A special thank you to The Food Hussy for this tasty recipe!

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  • 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 
  1. 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

Our Turkey and Mashed Potato Balls are perfect as a hearty appetizer or a light meal. A great use for your leftover mashed potatoes!

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cheese and turkey 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serve the mashed potato bites with gravy or ranch dressing 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.

Chicken (or Turkey) Salad

This fresh recipe is perfect for picnics or a light meal. Change it up and use any can of Keystone Turkey in place of chicken.

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chicken-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
  1. Slowly add each ingredient, mixing well. Chill in refrigerator for 20 minutes, serve with crackers, bread or on a bed of lettuce.