Keystone Winter Meals
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Roasted Broccoli Mac and Cheese

- ½ can (28 ounce) Keystone Chicken
- 2 Tbsp. olive oil
- 1 lb fresh broccoli (cut into bite-sized pieces)
- 2 tsp salt
- 12 oz cavatappi noodles
- 5 Tbsp. butter, cut into small pieces
- 8 oz goat cheese, cut into small pieces
- Preheat oven to 350°
- Cook cavatappi noodles per package instructions until al dente. Save 1½ cups pasta water.
- Place broccoli on parchment-lined baking sheet and drizzle with olive oil and salt.
- Place in oven for 10-15 minutes, stirring occasionally, or until slightly charred.
- In the same pot the pasta was cooked in, combine Keystone Chicken, butter, goat cheese, salt, one cup pasta water and heat on low. Whisk until cheese is melted and cheese sauce is smooth.
- Add pasta back into the pot and stir. Add broccoli and toss. Add remaining 1/2 cup of pasta water, as needed, to smooth out the sauce. Continue stirring to mix the pasta and cheese sauce. Serve warm with crusty bread.
Unstuffed Stuffed Cabbage Rolls

- 1 can (28 oz) Keystone Beef, drained and chopped
- 1 small head cabbage, chopped
- 1 large onion, chopped
- 2 cans (15 oz.) diced tomatoes
- 1 jar (16 oz) sauerkraut
- 3 cloves garlic, minced
- 2 tsp. ground black pepper
- 2 tsp. salt
- ½ cup water
- oil to sauté the onions
- In a large skillet, over medium-high heat add 2 tablespoons of oil and onions. Sauté the onions until become soft, approximately 4 minutes.
- Stir in Keystone Beef and heat for 3 minutes.
- Add tomatoes, tomato sauce, sauerkraut, water, garlic, salt, pepper and mix well. Bring mixture to a boil.
- Add cabbage and blend into mixture. Cover and reduce heat, simmer until cabbage is tender, about 25 minutes. Serve warm.
Chicken Ramen Noodle Casserole

- 1 can (28 oz) Keystone Chicken, drained
- Six 3-ounce packages chicken-flavored ramen noodles (save 3 flavor packets - discarded the remaining 3)
- 1 tub (8 oz) whipped plain cream cheese
- 4 cups milk
- 1 package (10.8 oz) frozen broccoli florets
- 8 oz cheddar cheese, shredded
- Preheat the oven to 400 degrees F.
- In a 13-by-9-inch baking dish, place the ramen noodle squares in a single layer covering the bottom.
- Whisk together the cream cheese, milk and the 3 reserved flavor packets from the ramen in a medium bowl.
- Pour the mixture over the ramen. Scatter the Keystone Chicken over the sauce and noodles and then scatter the broccoli.
- Sprinkle with cheddar cheese evenly across the top of broccoli.
- Bake until the noodles are cooked throughout and the cheese melts, approximately 25 minutes.
Pumpkin Alfredo Tortellini

- 1/2 can (28 oz) Keystone Chicken, drained
- 1 jar (15 oz) Alfredo sauce
- 20 oz tortellini
- 1/2 cup canned pure pumpkin
- 1/4 tsp. nutmeg
- 1/2 cup grated Parmesan cheese, plus more for topping
- Fresh parsley, for topping (optional)
- Cook the tortellini per the label direction.
- In a medium skillet add Alfredo sauce, pumpkin and nutmeg, mix well over medium-low heat. Cook for 2 minutes, stirring occasionally.
- Fold in Keystone Chicken and Parmesan cheese, continue to heat on low for 3-4 minutes until warm throughout.
- Serve warm, top with Parmesan cheese and optional fresh parsley. Pasto perfetto!
Monte Cristo Casserole Sliders

- 1 can (28 oz) Keystone Turkey, drained
- 1 package dinner rolls, 12 count
- 10 slices honey ham
- 6 slices Swiss cheese
- 4 tablespoons Dijon mustard
- 1 large egg
- ¼ cup butter, melted
- Powdered sugar for topping
- Strawberry preserves for dipping
- Preheat oven to 350° F.
- Spray an 11-inch rectangular baking dish with nonstick cooking spray.
- Using a large serrated knife, slice the rolls in half - don't pull the rolls apart.
- Spread dijon mustard on each slab. Layer the sliders: sliced cheese, sliced ham, Keystone Turkey and remaining cheese. Replace the top half of the rolls.
- In a small bowl, add the melted butter with the egg and whip. Brush egg mixture on top of the rolls. Cover with loosely with foil (use toothpicks to tent the foil over buns). Bake in the oven for 15 minutes. Remove foil and continue to bake for another 10 minutes or until top is golden brown.
- Remove from oven and let cool for a few minutes. Sprinkle powdered sugar over the top and serve hot with strawberry preserves on the side.
Beer Cheese Soup with Keystone Chicken

- 1 can (28 oz) Keystone Chicken, drained
- 1 can (27 oz) Keystone Chicken broth
- 5 slices thick cut bacon
- 5 Tbsp. butter
- 2 tsp. garlic, minced
- 1 jalapeño, diced
- 1 tsp. black pepper
- 8 oz beer
- 1 cup half-and-half
- 16 oz mild cheddar cheese, shredded
- 1/4 cup all-purpose flour
- Warm an 8-quart pot over medium-high heat. Cut bacon into small pieces and add into the pot. Cook bacon until it's crisp, stirring occasionally.
- Add Keystone Chicken into bacon grease to warm. Stir occasionally until chicken is completely warmed throughout.
- Remove chicken and bacon from the pot and set aside.
- Add butter into the pot and slowly melt over low heat. Add garlic, jalapeño and pepper and stir - about 2 minutes. Whisk in flour. Allow to cook for 1 minute, whisking frequently.
- Add beer and whisk to combine and cook for 2 minutes. Add Keystone chicken broth and half-and-half and whisk to combine.
- Slowly add the cheese, add a little at a time whisking until it is incorporated. Stir until you have a smooth mixture. Return chicken and bacon back to the pot. Stir to combine.
- Allow to simmer until ready to serve, stirring occasionally.
Quick Broccoli Cheddar Soup with Keystone Chicken

- 1 can (28 oz) Keystone Chicken, drained
- 2 cans (27 oz) Keystone Chicken Broth
- 1 Tbsp olive oil
- ½ tsp paprika
- 1 cup white rice
- 1 bag (14-oz) broccoli florets, frozen
- 1-1/2 cups cheddar cheese, shredded
- 2 Tbsp unsalted butter
- 2 Tbsp flour
- 1/2 tsp ground black pepper
- 2 large bread bowls with center cut out
- In an 8 quart pot, add olive oil and Keystone Chicken and heat on medium-high.
- Add pepper and paprika and stir. Add Keystone Chicken Broth and cover. Bring to a boil.
- Add rice and broccoli. Replace cover. Cook until rice is almost tender, about 8-10 minutes.
- In a small bowl, combine butter and flour. Mash with fork until completely combined. Add flour mixture to soup. Stir to combine.
- Add cheese. Stir and reduce to simmer, about 5 minutes. Soup will thicken while it sits.
- Scoop soup into crusty bread bowls. Enjoy!
Unstuffed Pepper Soup

- 1 can (28 oz.) Keystone Ground Beef, drained
- 1 can (27 oz) Keystone Beef Broth
- 1 package Spanish rice side dish
- 1 Green bell pepper, diced
- 1 Red bell pepper, diced
- 1 medium onion, diced
- 2 cans (15 oz.) Diced tomatoes
- 1 can (32 oz.) Tomato juice
- Add all ingredients in a large pot and bring to a boil.
- Reduce heat and simmer for 20 minutes (or until rice is cooked).
Brisket Biscuit Casserole

- 1 can (28 oz) Keystone Beef, drained
- 1 cup Keystone Beef Broth
- 1 cup onion, thinly sliced
- ½ cup butter or margarine
- 1 cup carrots, chopped
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ cup all-purpose flour
- 1 can refrigerated biscuits (8 biscuits)
- 2 teaspoons Garlic, minced
- 1 lb white mushrooms, sliced
- 1 cup milk
- Heat oven to 375°F.
- In large skillet, melt butter over medium heat. Add onion and carrots, salt and pepper; cook 3 to 5 minutes, stirring frequently, until tender.
- Stir in mushrooms and garlic; cook 10 to 12 minutes or until mushrooms are brown.
- Stir in flour, cook 1 to 2 minutes or until thickened.
- Gradually stir in Keystone Broth and milk; lower heat to simmering, stirring frequently until thickened. Stir in Keystone Beef.
- Add mixture in to a 9” x 12” baking pan. Separate biscuits and cut each biscuit into fourths. Top brisket mixture with biscuit pieces.
- Bake 10 to 12 minutes or until biscuits are golden brown. Let stand 5 minutes before serving.
Quick Southwestern Beef Soup

- 1 can (28 oz.)of Keystone Beef, drained
- 2 cups Keystone Beef Broth
- 1 cup onion, chopped
- 1 tablespoon garlic, minced
- 1 jalapeño, seeded and minced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup white rice, uncooked
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon sour cream, optional
- Heat a small nonstick Dutch oven over medium-heat.
- Coat pan with cooking spray.
- Add onion, garlic, Keystone Beef, and jalapeño to pan; sauté for 2 minutes.
- Add broth and next five ingredients; bring to a boil.
- Partially cover, reduce heat, and simmer 6 minutes, stirring occasionally until rice is cooked.
- Remove from heat, stir in cilantro and add sour cream (optional).
- Serve!
Hearty Pork & Pinto Bean Soup

- 1 can (28 oz.) Keystone Pork, drained
- 1 can (27 oz.) Keystone Chicken Broth
- 1 can (16 oz) pinto beans, drained and rinsed
- 4 cloves garlic, minced
- 2 tablespoons chili powder
- 1 1/2 teaspoons ground cumin
- 5 medium carrots, cubed
- 1 large potato, peeled and cubed
- ½ cup celery, sliced
- 1 can (14.5 oz) green beans, drained
- 1 can (14.5 oz) peas, drained
- 1 can (14.5 oz) diced tomatoes, undrained
- Pepper to taste
- Avocado, sliced (optional)
- In a stockpot, combine the first eight ingredients. Bring to a boil. Stir carrots, celery, potato, green beans, peas and tomatoes into bean mixture.
- Reduce heat; simmer, covered, for 8-10 minutes or until vegetables are crisp-tender.
- Add avocado (optional) and serve with warmed tortillas or bread.
Lazy Sunday Shredded Beef Chili

- 1 can (28 oz.) Keystone Beef, drained and mixed
- 2 cans mild chili beans
- 2 cans chopped tomatoes
- 1-1/2 package mild chili seasoning
- 1/2 cup dehydrated onions or 1/2 cup fresh chopped onions
- 1 tsp. jarred garlic or 1 clove minced garlic
- 1/2 cup ketchup
- 2 tsp. vegetable oil
- As you open and empty cans, use a small amount of water (a half of a can) to rinse all the cans and add water to the pot.
- If you use fresh onion & garlic, add a small amount of oil (1 tsp.) to your pot and sauté onions and garlic for about 4 minutes, do not let garlic burn, stir frequently.
- Add chili beans and tomato and shredded beef. Add dehydrated onions and garlic and the ketchup. Mix well, add packet of chili seasoning and a 1/2 cup of beef broth. Over medium to low heat, bring mixture to a boil, turn heat down to simmer and let cook for about 15 minutes to let flavors
Hearty Hamburger Noodle

- 1 can (28 oz) Keystone Ground Beef, undrained
- 3 cans (27 oz) Keystone Beef Broth or 1/2 (8 oz) jar Keystone Beef Soup Base
- 16 oz bag egg noodles
- 2 Tbsp flour
- Bring ground beef with juices and broth to a boil in a large pan.
- Add 2 Tbsp of flour to a bag of noodles and shake through.
- Add noodles (with flour) to beef and broth.
- Reduce heat, stir and simmer until noodles are tender.
Quick Good Luck 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)
- Heat a tablespoon or two of oil in a skillet.
- 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.
- Serve in bowls over mashed potatoes, or with applesauce on the side, if desired.
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.
Homemade Beef Stroganoff

- 1 can (28 oz) Keystone Beef
- 2 tsp. Keystone Beef Soup Base or bouillon granules
- 2 Tbsp. flour
- 1/2 cup water
- 1/2 cup sour cream
- 1/4 tsp pepper
- 2 Tbsp. butter
- 1 1/2 cups fresh mushrooms, sliced
- 1/2 cup chopped onion
- 1 clove garlic, minced
- 2 cups cooked noodles
- In a small mixing bowl stir together sour cream and flour.
- Stir in water, Keystone Beef Soup Base and pepper. Set aside.
- In a large skillet cook and stir mushrooms, onion and garlic in butter until onions are translucent.
- Add beef and flour mixture.
- Stir, breaking apart Keystone Beef into smaller chunks.
- Cook and stir until thickened and bubbly.