All Recipes
Easy Turkey Pasta Shells
- 1 can (28 oz) Keystone Turkey, drained
- 1 packet taco seasoning
- 1 tsp salt
- 1 Tbsp garlic powder
- 1 Tbsp onion powder
- 1 box large pasta shells
- 1 cup parmesan cheese, shredded
- 1 can (15 oz) pasta sauce
- Preheat oven to 400° F
- Bring pasta water to a boil, add noodles.
- While noddles are cooking, add Keystone Turkey, salt, garlic powder, taco seasoning and onion powder to medium fry pan. Mix well, warm throughly.
- Boil noodles al dente, drain. Remove turkey mixture from stove. Let both noodles and turkey mixture cool, about 5 minutes.
- In a large baking pan, spread pasta sauce on the bottom of the pan. Stuff each shell with 2 tablespoons of turkey mixture and add in the pan on top of the pasta sauce. Sprinkle parmesan cheese over the shells.
- Bake uncovered for 10-15 minutes or until cheese is melted.
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!
Balsamic BBQ Beef Sandwich
- 1 can (28 oz) Keystone Beef, drained
- 3/4 cup honey
- 1/2 cup balsamic vinegar
- 1/4 cup soy sauce
- 1 cup water
- 2 tablespoons cornstarch
- 6 ciabatta buns
- In a small sauce pan, add the honey, balsamic vinegar, water and soy sauce and simmer on low for 5 minutes stirring frequently.
- Stir in cornstarch and heat another 2 minutes.
- Add Keystone Beef, mix well. Heat throughout, about 5 minutes.
- Serve warm on toasted ciabatta rolls.
Philly Cheesesteak Sloppy Joes
- 1/2 can (28 oz) Keystone Beef drained and chopped
- 1 small sweet onion, diced
- 1 small green bell pepper, diced
- 4 tablespoons ketchup
- 2 tablespoons Worcestershire sauce
- 2 teaspoons taco seasoning
- 1/4 teaspoon salt
- Oil for sautéing
- 6 slices sharp white cheddar or provolone cheese
- 6 hamburger buns or rolls
- Preheat broiler.
- Heat the oil in a large nonstick skillet over medium high. Add the onion and peppers and sauté for 3 minutes until tender.
- Stir in the ketchup, Worcestershire, taco seasoning and salt.
- Add Keystone Beef and mix well; breaking up the meat.
- Scoop mixture onto buns or rolls, top with 1 slice of cheese and place on a cookie sheet. Place cookie sheet under the broiler until cheese melts. Approximately 30 seconds.
Cheesy Beef Empanadas
- 1 can (28 oz) Keystone Beef drained and chopped
- 1 Tbsp. olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 tsp. cumin
- 1 cup chopped tomatoes
- 1/2 cup jalapeños, chopped
- 1 cup shredded cheddar cheese
- 1 cup pepper jack, shredded
- 2 empanada dough or refrigerated pie crusts
- Egg wash, for brushing
- Sour cream or guacamole for topping
- Preheat oven to 400° and line two large baking sheets with parchment paper.
- In a large skillet over medium heat, heat oil. Add onion and cook until soft, about 5 minutes, then add garlic and cook 1 minute more.
- Add Keystone Beef and cook, breaking meat up with a wooden spoon, for 3 minutes. Mix in cumin and season with salt and pepper. Add tomatoes and jalapeños and cook until warm throughout, about 3 minutes.
- Remove from heat and let cool slightly.
- Place dough on a lightly floured surface and divide in half. Roll one half out to ¼” thick. Using a 4.5" round cookie cutter, cut out rounds. Repeat with remaining dough.
- Lightly moisten outer edge of a dough round with water and place about 2 tablespoons filling in center and top with cheddar and pepper jack. Fold dough in half over filling. Use a fork to crimp edges together. Repeat with remaining filling and dough.
- Place empanadas on prepared baking sheets and brush with egg wash. Bake until golden and filling is warmed through, about 20 minutes. Garnish with cilantro and serve with sour cream or your favorite guacamole.
Bloody Good Chili
- 1 can (28 oz) Keystone Ground Beef, drained
- 1 onion, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 15 oz Zing Zang Bloody Mary Mix
- 1 tablespoon Montreal steak seasoning
- 1/2 teaspoon Worcestershire sauce
- 1 can (15 oz) kidney beans, drained
- 1 can (15 oz) pinto beans, drained
- Sliced jalapeños for garnish
- In a large pot over medium heat, add some olive oil and saute the celery and onions until soft. Add the garlic, Keystone Ground Beef and stir well.
- Stir in the chili powder, Montreal steak seasoning, hot sauce, cumin and Worcestershire.
- Mix in the Zing Zang Bloody Mary Mix, pinto and kidney beans. Heat throughly. Serve with sour cream or sliced jalapeños for an added kick!
Mac and Cheese Party Poppers
- 1/2 can (28 oz) Keystone Turkey, drained and shredded
- 2 cups uncooked elbow macaroni
- 1 1/2 cups mozzarella cheese, shredded
- 1 cup milk
- 2 1/2 cups sharp Cheddar cheese, shredded
- 3 Tbsp. butter
- 1/4 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 cup bread crumbs, optional
- Preheat the oven to 350° F. Grease a muffin tin with nonstick cooking spray or skip this step if you are using muffin liners
- Bring a large pot of water to a boil. Add the macaroni and cook for about 8 minutes, it should still be a little bit firm.
- Remove from the heat, drain and return to the pan; stir in the butter, salt, pepper, garlic powder and eggs until pasta is coated. Reserve 1/2 cup of sharp Cheddar cheese and stir the remaining Cheddar cheese, milk and mozzarella cheese into the pasta. Mix well.
- Add Keystone Turkey into the pasta, mix well.
- Spoon into the prepared greased muffin tin or paper muffin liners. Sprinkle the reserved cheese and the bread crumbs over the tops.
- Bake for 25 minutes or until the topping is browned. Allow the muffins to cool for a few minutes before removing from the pan.
Spicy Chicken Mac and Cheese Skillet
- 1/2 can (28 oz) Keystone Chicken, drained and shredded
- 2 cups uncooked cavatappi pasta
- 1-1/2 cups heavy whipping cream
- 1/2 cup 2% milk
- 2 cups shredded pepper jack cheese
- 4 bacon strips, cooked and crumbled
- 2 teaspoons Cajun seasoning
- 2 jalapeño peppers, seeded and chopped
- 3 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 Tbsp. butter
- 1 cup crushed kettle-cooked potato chips, optional
- Cook pasta according to package directions for al dente; drain. Preheat broiler.
- In a 10-inch cast-iron or ovenproof skillet, heat butter over low heat. Stir in flour until blended; cook and stir until lightly browned, approximately 2 minutes (do not burn).
- Gradually whisk in cream, milk, Cajun seasoning, salt and pepper. Bring to a boil, stirring constantly.
- Reduce heat; cook and stir until thickened, about 5 minutes. Stir in cheese until melted.
- Add pasta, Keystone Chicken, bacon and jalapeño peppers; cook and stir until heated throughout. Sprinkle chips over the top.
- Broil about 4 inches from heat until chips are browned, about 20 seconds.
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.
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!
Cambodian Pork Tacos
- 1 can (28 oz) Keystone Pork, drained
- 2 Tbsp. vegetable oil
- 2 dried New Mexico chiles, seeded and deveined, ground to a powder
- 2 large shallot, thinly sliced
- 8 cloves garlic, minced
- 1 cup unsweetened coconut milk
- 4 Tbsp. sugar
- 2 Tbsp. fish sauce
- Salt to taste
- 1/2 cup unsalted dry roasted peanuts, coarsely ground
- flour tortillas
- Pickled red onion and fresh cilantro, to garnish
- In a large skillet, heat the oil over medium heat and add the pork and the ground chiles powder, breaking up the meat with a wooden spoon.
- Add the garlic and shallot and cook a minute or two, stirring regularly, so the garlic does not burn.
- Stir in the coconut milk, sugar, fish sauce, and peanuts. Turn heat to low and simmer for 10 minutes, until the shallots have softened. Taste for seasoning and add salt or more fish sauce or both.
- Warm the tortillas in the microwave for a few seconds to make them more pliable. Add a few spoonsful of the pork mixture, top with pickled onion and cilantro and eat.
Bacon & Apple Pulled Chicken Sandwich with Onion Chutney
- 1 can (28 oz) Keystone Chicken, drained
- 1 cup Keystone Chicken Broth
- 1/2 pound bacon, cut into 1-inch pieces
- 1 large sweet onion, diced
- 3 cloves garlic, minced
- 1 tsp balsamic vinegar
- 1 Granny Smith, cored and diced
- 1 tsp black pepper
- 1/2 tsp thyme
- 6 hamburger buns
- In a large skillet, cook bacon pieces until crispy. Remove bacon to a paper towel to drain and pour off the fat, leaving one tablespoon of drippings in the pan.
- Sauté onions and garlic until soft in the bacon drippings. Add diced apple and cook for five minutes.
- In a separate pan, combine Keystone Chicken, Keystone Chicken Broth, pepper, thyme and vinegar. Cook on medium for 10 minutes, stirring frequently.
- Just before serving, stir bacon into onion chutney. Top buns with chicken mixture and then onion chutney. Serve immediately.
Grandma’s Chicken and Dressing
- 1 can (28 oz) Keystone Chicken, drained
- 1 can (27 oz) Keystone Chicken Broth
- 2 Tbs butter
- 1 egg, beaten
- 1 package cornbread, prepared per package instructions
- 3 slices of day old bread, toasted or dried out, cubed.
- 1 tsp sage
- 1 to 2 ribs of celery, diced
- 1 small onion, diced
- Salt and black pepper to taste
- Prepare cornbread per package directions.
- Preheat oven to 350 degrees.
- In a large skillet, sauté onions and celery in butter for approximately 4 minutes. Add crumbled cornbread and cubed bread to the mix.
- Add Keystone Chicken Broth (add more or less per your dry-to-moist preference) and sage. Mix well.
- Add beaten egg, Keystone Chicken and mix well. Add salt and pepper to taste.
- Add all mixture in a 13 inch casserole pan.
- Bake for 30 to 40 minutes or until top is golden brown.
Bada Bing Beef
- 1 can (28 oz) Keystone Beef, drained
- 1 (12 oz) package penne pasta
- 2 tsp olive oil
- 2 tsp red pepper flakes
- 1/2 cup onion, diced
- 3 cloves garlic, minced
- 1 1/2 cups heavy cream
- 2 cups cherry tomatoes, sliced (may substitute one 28 oz can of Italian-style tomatoes)
- 1/2 tsp salt
- 2 tsp parsley as a garnish
- Bring a large pot of water to a boil. Cook pasta in boiling water until al dente; drain.
- Heat oil in a large, deep skillet over medium heat. Add Keystone Beef, pepper flakes, onion and garlic and cook until onion is tender.
- Stir in tomatoes, heavy cream and salt. Simmer until mixture thickens, about 8 minutes.
- Stir cooked pasta into sauce and heat throughly. Garnish with parsley and serve immediately ... 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.
Kickin’ Chicken Poppers
- 1 can (28 oz) Keystone Chicken, drained
- 12 large jalapeno peppers
- 4 ounces cotija cheese
- 8 ounces cream cheese, at room temperature
- 4 ounces shredded cheddar
- 4 tbsp onion, diced
- A small handful of fresh cilantro, finely chopped for garnish
- Preheat oven 425°F
- Add Cotija cheese, cream cheese, cheddar cheese, onion, and Keystone Chicken together and mix well.
- Slice each pepper in half long-wise and deseed.
- Stuff each pepper half with the chicken mixture and layout on a cookie sheet lined with foil.
- Bake for 15 minutes, or until the chicken/cheese mixture is brown. Garnish with cilantro and serve warm!
Shredded Chicken and Waffles
- 1 can (28 oz) Keystone Chicken, drained
- 1 cup Keystone Chicken Broth
- 1/2 teaspoon Cajun seasoning
- 1/4 cup onions, diced
- 1 cup whole milk
- 2 3/4 tablespoons all-purpose flour
- 3 tablespoons unsalted butter
- 6-8 waffles
- Salt and freshly ground black pepper to taste
- Maple syrup, optional
- Melt the butter in a medium saucepan over medium-high heat. Add the Cajun seasoning and onions and cook, stirring for 2minutes.
- Add the flour and stir for 1 minute. Whisk in the Keystone Chicken Broth and milk and bring to a simmer. Whisk often while simmering about 2 minutes or until thick.
- Add the Keystone Chicken and stir until hot. Season with salt and black pepper, to taste. Scoop over prepared waffles and drizzle maple syrup on top.
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!
Chicken Buddha Bowl
- 1 can (28 oz) Keystone Chicken, drained
- 1 bunch of broccoli florets
- 1 zucchini, sliced
- 3/4 cup pineapple chunks
- 1 red pepper, sliced
- 2 Tablespoons sesame oil (may use any high cooking oil)
- 1 tablespoon soy sauce
- 1/2 cup snap peas
- 1/2 cup scallion onion, sliced
- 2 cups Quinoa, cooked
- 1 jar (14 oz) Asian BBQ sauce
- 1/2 cup sesame seeds
- In a large non-stick skillet or wok, heat the sesame oil over medium-heat. Add soy sauce, vegetables, Keystone Chicken and stir fry approximately for 5 minutes or until vegetables are tender. Stirring frequently.
- Add desired amount of Asian BBQ sauce, mix in pineapple, sesame seeds and stir throughly.
- Add a small scoop of Quinoa to individual bowls and scoop stir fry mix on top ... 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!
Nashville Hot Shredded Chicken Sandwich
- 1 can (28 oz) Keystone Chicken, drained
- 1 cup Keystone Chicken Broth
- 3-1/2 Tbsp. brown sugar
- 1-1/2 tsp. garlic powder
- 1 tsp. paprika
- 2 tsp. chili powder
- 1/4 cup unsalted butter
- 3 cups coleslaw for topping
- Dill pickle chips for garnish
- Add all of the ingredients in a medium pan, mix well.
- Cook on medium for 10 minutes, stirring frequently.
- Serve warm on a bun with coleslaw and dill pickle chips.
Beef Sundae
- 1 can (28 oz) Keystone Beef, drained
- Mashed potatoes, enough for six
- 1 jar (12 oz) beef gravy
- 1 container (16 oz) sour cream
- 2 cups cheddar cheese for the topping
- Cherry tomatoes for the topping
- Heat Keystone Beef in medium sauce pan on low, warm throughout. In a separate sauce pan, heat the gravy on low, stirring frequently.
- Cook mashed potatoes according to package directions.
- In an ice cream bowl, layer warm potatoes, Keystone Beef, gravy and cool sour cream. Sprinkle with cheddar cheese and add a cherry tomato on top. Fun and tasty!
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.
BBQ Beef Muffin Bites
- 1 can (28 oz) Keystone Beef, drained
- 1-1/4 cup BBQ sauce
- 1 can (10.2 oz) Refrigerated biscuits
- 3/4 cup Cheddar cheese, shredded
- 1/2 cup Onion, diced
- In large nonstick skillet, mix onions, Keystone Beef and BBQ sauce. Heat over medium heat, stirring constantly, until hot.
- Pull each biscuit apart and press one into each of 12 greased regular-size muffin cups. Firmly press in bottom and sides, forming 1/4-inch rim.
- Fill each muffin with beef mixture and sprinkle with cheese.
- Bake at 375°F 13 minutes or until edges of the biscuits are golden brown. Cool 1 minute; remove from pan.
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.
Mac ‘n Cheese ‘n Chicken Bites
- 1 can (28 oz) Keystone Chicken
- 3 cups mac ‘n cheese, homemade or store-bought
- 1 1/2 cups Panko
- 2 large eggs, beaten
- Cook macaroni and cheese to package directions. Add Keystone Chicken to macaroni and cheese and mix well. Place mixture in the refrigerator until firm, about 2 hours.
- Preheat oven to 400 degrees. Using an ice cream scooper or large spoon, scoop cooled mac ‘n cheese mixture into a 1-1/2 to 2-inch diameter balls.
- Take one ball at a time, dip into the egg mixture, then dredge in Panko breadcrumbs, pressing to coat fully.
- Place balls on a cookie sheet, cook until evenly golden and crispy, about 15 minutes.
- Serve immediately with your favorite dip!
BBQ Pulled Pork Mac
- 1/2 can (28 oz) Keystone Pork
- 1 pound elbow macaroni
- 5 Tbsp. butter
- 5 Tbsp. flour
- 1/2 teaspoon salt
- 4 cups milk
- 6 cups shredded smoked cheddar cheese, divided
- 2 cups BBQ sauce
- Preheat oven to 350 degrees.
- Cook pasta according to package directions. Drain and set aside.
- Melt butter into a large pot over medium heat.
- Whisk in flour and salt. Cook for 1 minute stirring thoroughly. Slowly whisk in milk until smooth. Increase heat to medium-high, stir continuously until liquid thickens and comes to a low boil.
- Reduce heat to low and stir in cheddar cheese until smooth then add cooked pasta.
- Add BBQ sauce and Keystone Pork. Mix well.
- Pour mixture into a large baking dish. Sprinkle with additional cheddar cheese and bake for 15 minutes or until hot and bubbly.
More Cheese Please Mac ‘n Cheese
- 1/2 can (28 oz) Keystone Chicken, drained
- 1 pound medium shell pasta
- 4 Tbsp. unsalted butter
- ¼ cup all-purpose flour
- 1 ½ cups of whole milk
- 1 cup half and half
- 8 oz cheddar cheese, shredded
- 6 oz Colby Jack cheese, shredded
- 2 tsp dijon mustard
- 4 oz cream cheese, cut into cubes
- Ground black pepper, to taste
- Cook pasta according to directions. Drain and set aside.
- In a large saucepan, over medium-high heat, melt the butter. When butter begins to foam, sprinkle in the flour and stir until it becomes pasty about 1 minute.
- Whisk in the milk and half-and-half and bring to a low simmer. Cook, stirring, until the mixture thickens, about 5 minutes.
- Add the cheddar and Colby jack cheeses by the handful to the milk mixture, stirring well until melted. Mix in mustard and fold in the cream cheese and stir well until melted.
- Mix in the Keystone Chicken; season with pepper. Stir in the cooked pasta.
- Serve immediately while still warm!
Mexi Mac ‘n Cheese
- 1 can (28 oz) Keystone Ground Beef, drained
- 2-3/4 cups water
- 1/3 cup chunky salsa
- 1-3/4 teaspoon chili powder
- 2 cups elbow macaroni, uncooked
- 1 cup bell pepper, diced
- 1/2 lb. (8 oz) Velveeta-type cheese, cut into 1/2-inch cubes
- 1/4 cup green onion for garnish (optional)
- Mix Keystone Ground Beef in large skillet and heat medium-high heat for 2 minutes.
- Stir in water, salsa and chili powder. Bring to boil. Stir in macaroni and cover. Simmer on medium-low heat 8 to 10 minutes or until most the water is absorbed. Add bell peppers, mix well.
- Add cheese; cook 4 to 6 minutes or until completely melted, stirring frequently.
- Garnish with green onions. ¡Muy bien!
Steakhouse Mac ‘n Cheese
- 1 can (28 oz) Keystone Beef, drained and chopped
- ½ pound fusilli pasta
- 2 Tbsp. unsalted butter
- 2 Tbsp. all-purpose flour
- 1 ½ cups whole milk
- 1 cup extra-sharp white cheddar cheese, grated
- 1 cup cheddar cheese, grated
- 2 Tbsp. of horseradish
- Green onion for garnish
- In a large pot, cook the pasta according to the package.
- In a large nonstick skillet, melt the butter over medium heat, stir in flour until smooth, about one minute.
- Gradually stir in milk; bring to a boil. Cook, stirring constantly until thickened, about 2 minutes.
- Reduce heat. Stir in all cheese until melted.
- Drain the pasta; add the pasta to the cheese mixture. Cook and stir for 2 to 3 minutes or until heated through. If the pasta mixture is too thick, stir in ¼ cup of water at a time to get the desired consistency.
- Stir in the Keystone Beef, heat throughly. Sprinkle green onions over the top for garnish. Serve immediately.
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
Chicken Bog
- 1 can (28 oz.) Keystone Chicken, drained
- 1 cup Keystone Chicken Broth
- 2 tablespoons olive oil
- 1 cup chopped yellow onion
- 1 cup chopped carrots (from about 3 carrots)
- 2 teaspoons chopped garlic
- 1 package microwavable white rice
- 1 teaspoon kosher salt
- 3/4 teaspoon black pepper
- 3 tablespoons chopped fresh flat-leaf parsley
- 1 tablespoon fresh lemon juice
- 1 1/2 ounces Parmesan cheese, shaved (about 1/3 cup)
- Heat oil in a Dutch oven over medium-high. Add onion and carrots, and cook, stirring occasionally, until beginning to soften. Add garlic, salt, and pepper, and cook until fragrant, about 3 minutes.
- Stir in stock; bring to a boil. Reduce heat to low.
- Prepare rice according to directions and add to Dutch oven along with Keystone Chicken.
- Cover and simmer until flavors meld together, about 10 minutes.
- Stir in parsley and lemon juice just before serving, and top with shaved Parmesan.
Chicken & Spinach Artichoke Dip
- 1 can (14.5 oz.) Keystone Chicken, drained
- 4 ounces cream cheese
- 1 can artichoke hearts, drained, and finely chopped
- 1 10-ounce package frozen chopped spinach, thawed, drained, and finely chopped
- 1/2 cup grated parmesan cheese
- 1/2 cup shredded pepper jack cheese
- 1/2 cup mayonnaise
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- Microwave cream cheese in a small mixing bowl on high for 1 minute, or until soft.
- Add the artichokes, spinach, parmesan and pepper jack cheeses, mayonnaise, garlic powder, Keystone chicken and salt, stirring to combine.
- Bake at 350 degrees in an oven safe dish for 10 minutes or until bubbly.
- Serve hot with crackers or crostini.
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.
Easy Bolognese Pasta
- 1 can (28 oz) Keystone Ground Beef, drained
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1/3 cup coarsely chopped carrot
- 1/3 cup coarsely chopped celery
- 3 garlic cloves, finely chopped
- 2 tablespoons chopped fresh oregano
- 1 lb. spaghetti
- Grated Parmesan cheese
- 1 jar pasta sauce of your choice
- Heat oil in heavy large saucepan over medium-high heat. Add Keystone Ground Beef, onion, carrot, celery, and garlic; about 4 minutes. Pour in sauce and season to taste with salt and pepper.
- Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain and divide among 4 plates. Spoon sauce over pasta. Sprinkle with Parmesan cheese and serve.
Easy Spring Rolls
- 1 can (28 oz.) Keystone Chicken, drained and diced
- 6 rice spring roll papers
- 1 red pepper, thinly sliced
- 2 carrots, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 large bunch cilantro
- ¼ red cabbage, thinly sliced
- Cream cheese, sliced into thin strips
- To get rice paper flexible for wrapping our spring rolls, dip in warm water for about 3-4 seconds or hold under running water, until the paper becomes fully moistened with water. Then, lay the wrapper onto your work surface which should be clean and flat.
- Near the bottom of the spring roll in the center, lay out the red bell peppers, followed by thinly sliced carrots, yellow bell pepper, cilantro, cream cheese, Keystone Chicken and thinly sliced red cabbage.
- Fold the bottom over the end of the veggies, then fold the uncovered sides inward, then tightly roll the wrapper all the way. The idea is to get it as tightly wrapped as possible. Then repeat with the remaining ingredients.
Jalapeño Popper Wonton Cups
- 1 can (14.5 oz.) Keystone Chicken, drained
- 12 wonton wrappers
- 4 oz. cream cheese softened
- 1/2 cup sour cream
- 1 c. shredded cheddar cheese reserve 2 Tbsp.
- 3-4 jalapeños seeded and chopped (for more spice, do not remove all the seeds)
- Preheat oven to 350 degrees.
- Spray muffin pan with cooking spray.
- Place one wonton wrapper in each muffin cup; bake 8 minutes or until lightly browned.
- Remove from oven and cool slightly.
- In a medium-sized mixing bowl, stir together cream cheese, sour cream, chicken, cheddar cheese, and chopped jalapeños.
- Spoon filling into wonton cups, then sprinkle with reserved cheese.
- Return to oven and bake for an additional 8-10 minutes, until wontons are golden brown and cheese is melted.
Quick Taco Tuesday
- 1 can (28 oz.) Keystone Ground Beef, drained and mixed
- 10 tortilla shells
- 1 1/2 cup black beans, drained
- 2 cups shredded cheddar cheese (or more or less to your taste)
- Topping ideas:
- shredded lettuce
- tomatoes, diced
- avocado, diced
- black olives, sliced
- onion, diced
- jalapeno pepper, thinly sliced
- salsa
- sour cream or whole plain Greek yogurt
- Taco Bell Sauce
- Preheat oven to 350 degrees.
- Cover a small baking dish with foil and spray with cooking spray.
- Line the tortilla shells standing up with Keystone Ground Beef spread inside each one.
- Bake for about 8 minutes.
- While baking, prepare all the toppings.
- Serve tacos immediately and top with favorite toppings.
Mexican Shredded Chicken Sandwich
- 28 oz can Keystone Chicken
- 2/3 cup salsa verde
- 3 cups chunky salsa
- 2 tsp chili powder
- 1 medium yellow onion, thinly sliced
- 1 Tbsp olive oil
- 3/4 cup water
- Heat the oil in a large nonstick skillet over medium heat. Add the onions, chili powder. Cook for 5-10 minutes, stirring frequently until the onions are softened and browned.
- Add water, lower the heat, add Keystone chicken, salsa verde and chunky salsa. Cook until heated through, about 3 to 5 minutes.
Honey Mustard Shredded Chicken Sandwich
- 1 can (28 oz) Keystone Chicken
- 1/2 cup Honey
- 4 Tbsp Whole Grain Dijon Mustard
- 1/4 cup Onion, chopped
- 1/4 cup Water
- Mix honey, mustard, onions and water. Pour mixture into large sauce pan.
- Add Keystone chicken to sauce pan and toss with sauce.
- Cook on medium for 10 minutes until heated through
Bitz of Ritz Shredded Chicken Sandwich
- 28 oz can Keystone Chicken
- 1 can (10.75 oz) cream of chicken or cream of mushroom soup
- 1 cup sour cream or plain greek yogurt
- 1 sleeve of Ritz crackers, crushed
- 3/4 stick butter, melted
- 6 fresh buns
- In a large bowl, mix the soup and the sour cream until well blended. Fold in the Keystone chicken.
- Add into a large fry pan. Top with cracker crumbs and poppy seed (if using). Drizzle melted butter over the top of the crumbs.
- Heat on medium for 10 minutes or until heated throughout.
Chicken and Bacon BBQ Pizza
- 1/2 can (28 oz) Keystone Chicken, drained and diced
- 1 pizza crust, medium
- 1/2 cup BBQ sauce (your favorite)
- 1/2 cup shredded mozzarella cheese (add more if desired)
- 1/4 cup bacon, precooked and diced
- 1/4 small red onion, thinly sliced
- Preheat oven to 350 degrees.
- Spread BBQ sauce on pizza crust. Add diced Keystone Chicken on top of BBQ sauce, then add precooked bacon.
- Sprinkle mozzarella cheese on top, then slices of onion.
- Place in oven, bake 10-12 minutes until crust is lightly browned.
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.
Tinfoil Philly Cheesesteak Sandwiches
- 1 can (28 oz) Keystone Beef
- 1 large loaf french bread
- 1/2 tsp garlic powder
- 2 tbsp. extra virgin olive oil
- 3 bell peppers (red, green, or yellow)
- 1 yellow onion
- 1/4 cup butter
- 1 tsp salt
- 18 oz mozzarella cheese slices
- Cut 1 1⁄2” slices into the bread without cutting all the way through the bottom. Melt the butter, stir in the garlic powder, then brush on the inside of each slice of bread.
- Heat the olive oil in a large skillet over medium heat. Slice the bell peppers and onion into thin slices, then sprinkle with salt and saute until soft and the onion is translucent. (If making this recipe while camping, this step can be done ahead of time and stored until needed.) Add Keystone Beef and heat.
- Divide the pepper/onion mixture into every other slice in the bread (this will make it so you have a clean top and bottom for each sandwich). Portion the meat on top of the veggies, then top with cheese.
- Spray the inside of your foil, then wrap the loaf twice with foil (this helps keep the bread from burning). Place near the fire/hot coals, and cook for 20-30 minutes until heated through and cheese is melty.
- To serve, slice in the cuts that don’t have toppings in them, creating individual sandwiches.
Chicken and Egg Hash
- 1 can (28 oz) Keystone Chicken, drained
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 4 bacon strips, diced
- 2 large potatoes, peeled and diced
- 1 tbsp. canola oil
- 1/2 cup frozen peas, thawed
- 1/2 cup frozen corn, thawed
- 2 tbsp. minced fresh parsley
- 3/4 tsp salt
- 1/8 tsp pepper
- 4 eggs
- In a large skillet, cook bacon until crisp. Remove with a slotted spoon to paper towels to drain. In the drippings, saute onion until tender.
- Add garlic; cook 1 minute longer. Stir in the Keystone Chicken, potatoes and oil.
- Cover and cook for 10 minutes. Stir in the peas, corn, parsley, salt and pepper.
- Make four wells in the hash; break an egg into each well. Cover and cook over low heat for 8-10 minutes or until eggs are completely set. Sprinkle with bacon.
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 Tinfoil Stuffed Peppers
- 1 can (28 oz) Keystone Ground Beef
- 3 cups cooked white rice
- 1 zucchini, diced
- 2 tsp Italian seasoning
- 1 2/3 cups spaghetti sauce, divided
- 1 1/2 cups shredded mozzarella cheese, divided
- 3 bell peppers (red, green or yellow), halved and cored
- Mix together the Keystone Ground Beef, rice, zucchini, Italian seasoning, 1 cup of spaghetti sauce and 1 cup of mozzarella. (If making this recipe while camping, this step can be done ahead of time and stored until needed.)
- Prepare 6 sheets of foil for each pepper half by spraying with cooking spray. Place pepper into the foil packet, then fill with beef filling. Top with remaining sauce and cheese.
- Add 1 tablespoon of water to each packet (it will be between the foil and the pepper), and wrap the foil around the peppers, tenting them to they have room to steam.
- Place on or near the fire/hot coals, then cook for 20-25 minutes until heated through and peppers are tender.
BBQ On A Stick
- 1 can (14.5 oz.) Keystone Pork, drained
- 1 can (8 oz.) refrigerated crescent rolls
- ¾ cup barbecue sauce
- 12 lollipop sticks
- Preheat oven to 375 degrees.
- In a medium bowl, mix the barbecue sauce and Keystone Pork together until combined. Set aside.
- Roll out the crescent roll dough on a cookie sheet, and pinch the seams back together.
- With a knife, cut the dough into three strips, lengthwise, and into 4 strips vertically, to make 12 squares. Spoon about a tablespoon of barbecue pork filling into each square. Pinch the edges of the dough square together, to enclose the pork filling.
- Place the ball seam side down. Bake for 11-13 minutes, or until golden brown.
- Allow to cool slightly, then insert a lollipop stick into the bottom of each.
Skillet Chicken Enchiladas
- 1 can (14.5 oz.) Keystone Chicken, drained
- ½ cup red bell pepper, diced
- ½ cup green bell pepper, diced
- ½ cup yellow bell pepper, diced
- ½ cup orange bell pepper, diced
- 1 medium onion, diced
- 2 tbsp. oil
- 1 can (15 oz.) green chile enchilada sauce
- 5-6 corn tortillas
- 1 1/2 cups shredded cheddar cheese
- Salt and pepper to taste
- Fresh cilantro to garnish (optional)
- In a large cast iron skillet, saute the peppers, onion, Keystone Chicken and salt with the olive oil until tender over the campfire (or stove top). Once softened, transfer the vegetables from the cast iron skillet to a large bowl.
- Pour a 1/2 cup of the enchilada sauce into the bottom of the skillet. Assemble the enchiladas by placing a scoop of the vegetable-chicken mixture onto a corn tortilla with as much cheese as desired. Roll the tortilla and place it, seam side down, into the skillet.
- Assemble the enchiladas by placing a scoop of the vegetable-chicken mixture onto a corn tortilla with as much cheese as desired. Roll the tortilla and place it, seam side down, into the skillet.
- Repeat with the remaining tortillas and filling.
- Pour the rest of the green chile enchilada sauce over the top of the enchiladas and sprinkle with the remaining cheese.
- Cover the skillet and heat through until the cheese is melted. Serve immediately and top with fresh cilantro.
Easy Skillet Chili Mac
- 1 can (28 oz.) Keystone Ground Beef, drained
- 2 cans (14 oz.) chili sauce without meat
- 2 cups shredded cheddar cheese
- Place the elbow macaroni in a large cast iron skillet over a campfire (or stove top).
- Add water to the skillet until the noodles are covered.
- Cook until the noodles are cooked through, adding more water if necessary. Stir occasionally so the noodles don’t stick to the bottom of the pan.
- Once the noodles are cooked through, pour out any excess water if not evaporated, and mix in the cans of chili sauce and the Keystone Ground Beef.
- Sprinkle the cheese on top, and stir until combined. Enjoy!
Skillet Beef Hash
- 1 can (28oz) Keystone Beef, undrained
- 4 tbsp liquid from can of Keystone Beef
- ½ medium onion, diced
- 2 cans (15 oz) potatoes, diced
- 1 clove garlic, minced
- salt and pepper to taste
- Add 4 tablespoons of broth from Keystone Beef to medium skillet set over medium heat. Add in the onions and garlic, cook until tender about 3 minutes.
- Add diced potatoes and Keystone Beef and cook until the beef is heated throughout - about 10 minutes. Stirring frequently. Salt and pepper to taste and serve.
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.
Pork Stuffed Muffins
- 1/2 can (28 oz) Keystone Pork
- 8 ct. refrigerated jumbo biscuits
- 1/2 cup white onion, diced
- 1/2 cup your favorite BBQ sauce
- 1 Tbsp olive oil
- 1/2 cup shredded cheddar cheese
- Preheat oven to 375°F.
- Spray 8 cups of a muffin pan with non-stick cooking spray. Set aside.
- In a large skillet over medium heat, cook the onions with the olive oil until golden brown.
- Add Keystone Pork and BBQ sauce and mix until fully heated through. Turn the heat off and set aside to cool down.
- Flatten biscuits with your fingers so that they become large enough to press into bottom and up sides of prepared muffin cups. Spoon a 2-3 tablespoons full of the cooled meat mixture into the bottom of each biscuit cup. Top with as much cheddar cheese as desired.
- Bake for 15-20 minutes or until cheese is melted and edges of biscuits are golden. Use a spoon to carefully remove biscuit cups from pan. Enjoy!
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.
Classic Keystone Shredded Chicken Sandwich
- 28 oz can Keystone Chicken
- 1 can (10 3/4 oz) cream of mushroom soup
- 1/2 cup dry stuffing mix, crushed
- 6 hamburger buns
- Add Keystone Chicken with juices to pan and warm over medium heat.
- Shred chicken with a fork. Add stuffing mix.
- Heat thoroughly for 5-10 minutes while stirring.
- Serve with buns and a side of your favorite pickles.
Easy Chicken Pot Pie
- 1 can (28 oz) Keystone Chicken (or Turkey)
- 1 large size refrigerator biscuits
- 2 package (14 oz) frozen mixed vegetables
- In a saucepan or microwave, heat Keystone Chicken and the frozen vegetables until warm throughout.
- Use all the juices in the can. Pour the mixture into an ovenproof dish and place the uncooked biscuits on top.
- Bake in the oven according to directions on biscuit package.
Quick Vegetable Beef Soup
- 1 can (28oz) Keystone Beef, drained
- 1 can (27oz) Keystone Beef Broth
- 2 tsp Keystone Beef Soup Base with 2 cups of water
- 1 can (15oz) stewed tomatoes
- 1 bag (2lb) frozen mixed vegetables
- 1/2 cup chopped onion
- 1 can (46oz) vegetable juice
- Empty drained Keystone Beef into a large pot. Shred beef with a fork.
- Add remaining ingredients. Stir well.
- Bring to boil over medium heat. Reduce heat. Simmer on low for 15 minutes.
- Serve with crackers.
Beef Taco Salad
- 1 can (28 oz) Keystone Ground Beef, drained
- 1 head iceberg lettuce, washed and chopped
- 1 large tomato, chopped in large pieces
- 1 bunch green onions, sliced
- 1 (8oz) package cheddar cheese, shredded
- Heat Keystone Ground Beef in a skillet. Toss all ingredients in a large bowl.
- Top with tortilla chips and your favorite Mexican toppings (sour cream, guacamole, hot sauce and salsa). Prep time is under 20 minutes!
Roasted Pork with Sauerkraut
- 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.
Sloppy Jose
- 1 can (28 oz) Keystone Ground Beef
- 1 large Onion, diced
- 2 cups Taco sauce
- 1 can (8oz) Jalapeño, drained and diced
- 2 cups Cheddar, shredded
- 8 Hamburger buns
- Saute diced onion in large skillet
- Drain and add beef until heated
- Stir in taco sauce and jalapenos; reduce heat to low
- Simmer for for 6-8 minutes, stirring regularly
- Add shredded cheese and serve on hamburger bun or over tortilla chips
Hearty Beef & Noodles
- 1 can (28 oz) Keystone Beef, shredded
- 3 cans (27 oz) Keystone Beef Broth or 1/2 (8 oz) jar Keystone Beef Soup Base
- 16 oz bag egg noodles
- 1/2 tsp garlic salt (optional)
- 2 Tbsp flour
- Bring 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.
- Serve over mashed potatoes.
Stir-Fry Beef and Broccoli
- 1 can (28 oz) Keystone Beef
- 1/2 cup cold water
- 1/4 tsp garlic powder
- 2 Tbsp cornstarch
- 1 package (16oz) broccoli
- 2 Tbsp soy sauce
- 3 cups cooked rice
- 1 cup orange juice
- 2 Tbsp olive oil/vegetable oil
- 1/4 tsp ground ginger
- Mix water, cornstarch and soy sauce together.
- Cut Keystone Beef into bite-size pieces.
- Heat 12-inch skillet or wok over medium-high heat until hot.
- Add oil; rotate skillet to coat side.
- Add Keystone Beef, ginger and garlic powder; stir-fry about 3 minutes.
- Add broccoli; stir-fry 2 minutes.
- Stir in orange juice; heat to boiling.
- Stir in cornstarch mixture; cook and stir about 1 minute or until thickened.
- Serve with rice.
Garden Turkey Tart
- 1 can (14.5 oz) Keystone Turkey, drained and diced
- 1 frozen deep dish pie crust, thawed
- 1 1/2 cups mozzarella cheese
- 3 Tbsp. goat cheese, crumbled
- 1/2 cup parmesan cheese
- 1/2 cup sun-dried tomatoes, chopped (optional)
- 1/4 cup thinly sliced fresh basil
- 1/4 cup chopped green onions
- 1/2 Tbsp. fresh oregano
- 1 small zucchini, sliced
- 2 eggs
- 1 cup half & half
- Salt & pepper, to taste
- Preheat oven to 400 degrees.
- Par-bake the crust for 5-8 minutes, or until lightly golden.
- Sprinkle mozzarella over bottom of crust. Top with 1/4 cup Parmesan, goat cheese, tomatoes, basil, green onions, and oregano.
- Arrange zucchini rounds to cover top of tart.
- Whisk eggs, half and half, salt, and pepper in medium bowl. Pour mixture into pie crust. Add diced Keystone Turkey. Sprinkle with remaining 1/4 cup Parmesan.
- Bake tart until custard is set and crust is golden brown, about 35 minutes.
- Serve warm or at room temperature.
Hearty Beef Stew
- 1 can (28 oz) Keystone Beef
- 1 can (27 oz) Keystone Beef Broth
- 1 bag frozen vegetables
- 1 large can diced tomatoes
- 1 tsp. sugar (Optional for Keto Diet)
- 1/2 tsp. thyme
- Salt & pepper to taste
- Add broth from Keystone Beef and enough Keystone Beef broth to equal 32 oz. to a large pot and bring to a boil.
- Add Keystone beef and all ingredients and simmer for 10 minutes.
- May be made up to 2 days ahead of time.
Indian Chicken Simmer
- 1 can (28 oz) Keystone Chicken, drained
- 1 jar (8 oz) curry sauce
- 1/2 cup red peppers, sliced
- 1/2 cup sweet onion, sliced
- 1/4 cup golden raisins
- 1 can (15 oz) garbanzo beans, drained
- 1/4 cup cashews
- 2 cups rice, cooked
- 4-6 pieces of naan or flatbread
- Sauté peppers, onions and garbanzo beans in a large pan with vegetable oil until golden brown. Add sauce and simmer for 10 minutes.
- Add Keystone Chicken and raisins, heat through.
- Serve on cooked rice, with naan or flatbread. Top with cashews or an herb of your choice.
Turkey Bake
- 1 can (28 oz) Keystone Turkey
- 1/2 tsp. Keystone Chicken Soup Base, or bouillon granules
- 1 cup rice, uncooked
- 1/2 cup peppers, sliced
- 1/2 cup carrots, diced
- 1/2 cup celery, diced
- 1 medium onion, diced
- 1 can (15 oz) corn, drained
- 2 tsp. dried thyme
- 2 tsp. poultry seasoning
- Salt & pepper to taste
- Hot sauce (optional)
- Parmesan cheese (optional)
- Preheat oven to 375 degrees.
- Mix rice, Keystone Soup Base, and 1 cup of water to a deep casserole dish.
- Add undrained Keystone Turkey, and all other ingredients, mix well. Cover and bake at 375 degrees for approximately 45 minutes, or until rice is tender.
- Let stand for 10 minutes. Garnish with hot sauce, cheese, or green onions.
Beef Pierogi
- 1 can (28 oz) Keystone Beef, partially drained
- 1 small onion, diced
- Salt and Pepper to taste
- 1 Tbsp olive oil
- 1 package frozen wonton wrappers, thawed and covered with damp towel to keep from drying out
- 2 large eggs
- 1 Tbsp water
- Heat skillet over med-high heat. Add onion and cook until soft and golden, 3-4 minutes.
- Add Keystone Beef with about half of the broth from the can. Shred with a fork and cook until heated through. Salt and Pepper to taste.
- Allow mixture to cool to room temperature.
- Beat egg with water in a bowl for an egg wash and brush edges of wrapper. Place 2 Tbsp. of filling in the center, fold in half and press edges lightly to seal.
- Bring salted pot of water to boil and cook pierogi until they float, 2 to 3 minutes. Drain.
- Transfer pierogi to skillet heated with butter. Cook pierogi in batches on medium heat until lightly browned.
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.
Curried Coconut Chicken and Rice
- 1 can (14.5 oz) Keystone Chicken
- 2 cloves of garlic
- 1 can (14 oz) coconut milk
- 1 can (14.5 oz) can stewed tomatoes
- 1 can (8 oz) tomato sauce
- 3 Tbsp. sugar
- 1 1/2 Tbsp. vegetable oil
- 2 Tbsp. curry powder
- 1/2 yellow onion, sliced thin
- Salt and pepper, to taste
- In a large skillet, heat oil and curry powder over medium-high heat for two minutes. Stir in onions and garlic for one minute.
- Add Keystone Chicken, lightly coat with curry oil. Reduce heat to medium, and cook for 10 minutes.
- Add the coconut milk, tomatoes, tomato sauce and sugar into the pan, and stir to combine.
- Cover and simmer, for 30 minutes, stirring occasionally, Add salt and pepper to taste.
Authentic Cuban Pork Sandwich
- 1 can (28 oz) Keystone Pork
- 1/2 cup mayonnaise
- 1/2 cup mustard
- 1/8 tsp cayenne pepper
- 4 hoagie buns
- 16 slices Swiss cheese
- 12 thin slices smoked fully-cooked ham
- 2 large dill pickle, sliced thinly lengthwise
- 4 Tbsp. butter, or as needed
- Mix mayonnaise, mustard, and cayenne together in a bowl to make the sauce.
- Spread one side generously with the mayo/mustard sauce.
- Divide sandwich ingredients between the two bottom halves in this order: 2 slices Swiss cheese, 3 slices ham, hot Keystone Pork, pickle slices, and 2 more slices of Swiss cheese. Place tops on sandwiches.
- Melt butter in a heavy skillet over medium heat. Place sandwiches in skillet and press down with a heavy weight (such as another skillet or panini maker). Toast sandwiches until bread is crisp and filling is heated through, 3 or 4 minutes per side.
Shepherd’s Pie
- 1 can (28 oz) Keystone Ground Beef
- 1 yellow onion, diced
- 1 can (10 oz) cream of mushroom soup
- 1 cup frozen peas and carrots
- 1 1/3 cups, instant mashed potato flakes
- 1 cup milk
- 2 Tbsp. butter
- 1 Tbsp. ketchup
- Black pepper, to taste
- Preheat oven to 400 degrees.
- Sauté the onion in a large skillet over medium-high heat until golden brown. Add the Keystone Ground Beef until heated through.
- Stir condensed cream of mushroom soup, ketchup, peas and carrots, and black pepper to the skillet. Stir until combined, and pour into in 9-inch pie plate.
- Prepare mashed potatoes according to the package.
- Spoon mashed potatoes over beef mixture, and bake at 400 degrees for 15 minutes or until potatoes are lightly browned.
Traditional Mexican Tostada
- 1 can (14 oz) Keystone Ground Beef
- 8 corn tortillas, fresh
- 2 cups of oil (for frying) the tortillas
- 1 can (15 oz) refried beans
- 1 large onion
- 1 large tomato
- 2 cups of lettuce, chopped
- 1 avocado
- 2 cups of shredded cheese or cotija
- 1 1/2 cups of salsa
- Mexican crema (optional)
- Cook refried beans per the instructions.
- Warm the Keystone Ground Beef, add the tomato, onion. Set aside.
- Heat oil in a frying pan, and fry 1-2 tortillas at a time until firm. Pat dry and set aside.
- Spread the beans on the fried tortillas, add the beef, lettuce and tomatoes, and top with sliced avocado, cheese, Mexican crema, and salsa.
Pork Souvlaki
- 1 can (28 oz) Keystone Pork
- 1/3 cup extra-virgin olive oil
- 2 Tbsp. oregano, chopped
- 2 garlic cloves
- 1 cup Greek-style yogurt
- 2 Tbsp. mint, chopped
- 1 large onion, sliced
- 3 Tbsp. lemon juice
- Salt and ground pepper
- 1/2 cucumber, diced
- Optional: Warm pita, for serving
- In a medium bowl, toss the Keystone Pork and onion with olive oil, lemon juice, oregano and half of the garlic. Season with salt and pepper and let stand for 20 minutes.
- In a bowl, mix yogurt, cucumber, mint and the remaining garlic to make tzatziki sauce. Season to taste.
- Heat a pan until hot. Add the pork and onion and cook over high heat, until the onions are translucent. Transfer souvlaki to plates and serve with the tzatziki, lemon wedges and pita.
Italian Meat Lasagna
- 1 can (28 oz) Keystone Ground Beef
- 1 Tbsp. olive oil
- 1/2 cup onion, chopped
- 2 cloves garlic, minced
- 1 jar (28 oz) spaghetti sauce
- 1 pkg no boil lasagna noodles
- 1 container (15 oz) ricotta cheese
- 1 tsp salt
- 1 egg lightly beaten
- 3 Tbsp. fresh parsley or 1 Tbsp dried
- 1/2 cup parmesan cheese
- 2 cup mozzarella cheese
- Preheat oven to 375 degrees.
- Sautee garlic and onion in olive oil until soft. Add Keystone Ground Beef, mostly drained, and most of tomato sauce, reserving about 1/4 cup for later. Heat through.
- In a medium-sized mixing bowl, combine ricotta cheese, egg, salt, and parsley.
- In a 9x13 greased baking dish, cover bottom of dish with an even layer of reserved tomato sauce. Then layer half of the noodles, spread with half the ricotta mixture, half of the tomato sauce mixture, and half of the mozzarella cheese. Repeat layers.
- Bake in a 375 degree oven for 30 minutes or until heated thoroughly.
Cheesy Chicken Taquito
- 1 can (14.5 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.
- Serve with salsa and sour cream if you like.
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.
Traditional Mincemeat Pie
- 1 can (28 oz) Keystone Beef, drained
- 1-1/2 cup Brandy (may substitute apple cider for Brandy)
- 4 Granny Smith apples, peeled and diced
- 1-1/3 cups white sugar
- 2-1/4 cups dried currants
- 2-1/2 cups raisens
- 1/2 pound candied mixed fruit, chopped
- 1/2 cup butter
- 1 jar (16 oz) sour cherry preserves
- 1 tsp ground ginger
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1 can (16 oz) sour cherries, pitted
- 2 pie crust, 9 inch
- 2 Tbsp heavy cream
- In a Dutch oven, combine Keystone Beef and Brandy (or apple cider). Bring to a boil, then reduce heat to a simmer. Cover and cook for about 15 minutes. Remove meat and coarsely chop, then return it to the pot.
- Stir in chopped apples, sugar, currants, raisins, butter and cherry preserves. Add ginger, cloves, nutmeg, cinnamon and salt. Let simmer, uncovered, over low heat until mixture is very thick, about 90 minutes. Stir in cherries and remove from heat.
- Refrigerate tightly covered for at least one week before using.
- Preheat oven to 350 degrees F. Put filling in unbaked pie shell. Remove the second uncooked pie crust pie crust from tin container and cut into a strips and place in a crisscross pattern on top or use a cookie cutter to make festive designs. Brush top with cream and sprinkle with sugar.
- Bake in preheated oven for 35 minutes, or until golden brown.
Grilled Cheesy Chicken & Pesto Sandwich
- 1 can (14.5 oz) Keystone Chicken
- 4 ciabatta rolls
- 1/4 cup mayonnaise
- 1/4 cup pesto
- 2 cups fresh or shredded mozzarella cheese
- 1 large tomato, sliced
- Get a large pan or griddle ready by greasing it, and placing over medium-low heat.
- In a small bowl, mix the pesto and mayonnaise.
- Spread pesto-mayo mixture on each half of roll.
- On one side, per sandwich, pile Keystone Chicken, mozzarella and tomato. Top the sandwich with the other slice of bread.
- Place the sandwich on the heated pan, cover, and cook for 3 minutes per side, or until the cheese is melted.
- Continue until all the ingredients are gone, and enjoy!
Chicken Peanut Pad Thai Noodles
- 1 can (28 oz) Keystone Chicken
- 8 oz Pad Thai Asian noodles
- 1/2 cup cucumber, cut into half moons
- 1 red bell pepper, thinly sliced
- 2 scallions, sliced
- For the peanut sauce:
- 1/2 cup peanut butter
- 1/3 cup water
- 3 Tbsp Sriracha or other favorite hot sauce
- 3 Tbsp soy sauce
- 2 Tbsp olive oil
- 2-3 Tbsp lime juice
- 1/2 Tbsp garlic powder
- Cook the Pad Thai Asian noodles according to package directions. Drain and return to pot. Drizzle with a small amount of olive oil to prevent them from sticking together. Set aside.
- In a medium saucepan, combine all of the peanut sauce ingredients. Stir over medium-low heat continuously until the sauce is smooth. Remove from heat and set aside.
- Add bell pepper, cucumbers and Keystone Chicken to the sauce, and mix until combined. Pour the sauce over noodles. Top with sliced scallions and 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, 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.
One Pot Buffalo Chicken Tortellini
- 1 can (28 oz.) Keystone Chicken
- 2 1/2 cups Keystone Chicken Broth
- 2 Tbsp butter
- 1 tsp garlic powder
- 1 package (about 20 oz.) refrigerated or frozen cheese tortellini
- 1/2 cup buffalo wing hot sauce
- 1/2 cup ranch dressing
- 2 cups shredded mozzarella cheese
- In a large pot or pan, melt the butter. Add the garlic powder, and stir continuously until completely mixed.
- Gradually pour in the Keystone Chicken Broth, whisking constantly. Cook the broth for about 2 minutes or until thickened.
- Add the tortellini to the pan and bring to a boil. Cook for 4 minutes, stirring occasionally.
- Add Keystone Chicken, buffalo hot sauce, ranch dressing, and 1 cup of the cheese to the pot and stir well. Once completely mixed together, top the tortellini with the remaining cup of cheese, cover the pot with a lid for 2-3 minutes, until cheese is melted. Enjoy!
Creamy Chicken and Mushroom Casserole
- 1 can (28 oz) Keystone Chicken, drained
- 2 cups Keystone Chicken Broth
- 12 oz cremini mushrooms, sliced
- 4 oz oyster mushrooms, sliced
- 1 clove garlic, finely chopped
- 2 Tbsp all-purpose flour
- 1/2 cup white wine
- 1/4 tsp ground sage
- 1/4 cup heavy whipping cream
- 1 Tbsp fresh parsley, chopped
- Preheat oven to 350 degrees F (175 degrees C)
- In a large skillet over medium heat add Keystone Chicken, cremini mushrooms, oyster mushrooms, and garlic; cook and stir until tender, about 5 minutes. Stir in flour until well-incorporated. Slowly mix in white wine. Add Keystone Chicken Broth and sage; bring sauce to a simmer and cook, until thickened, about 5 minutes. Remove from heat and stir in heavy cream.
- Pour chicken sauce in the casserole dish and cover with aluminum foil.
- Bake in the preheated oven until bubbly, about 25 minutes. Garnish with parsley before serving.
Mexican-Style Buffalo Chicken Dip
- 1 can (28 oz) Keystone Chicken, drained
- 1 can (16 oz) refried beans
- 2 Tbsp taco seasoning mix
- 1 package (8 oz) cream cheese, softened
- 1/4 cup celery, diced
- 1/2 cup blue cheese dressing
- 1/2 cup hot sauce
- Heat oven to 350°F. Spray 1 1/2-quart casserole dish with cooking spray.
- Combine refried beans and taco seasoning mix in small bowl and spread evenly on bottom of casserole dish. In medium bowl, mix cream cheese, celery, dressing and hot sauce. Fold in Keystone Chicken. Spoon chicken mixture over refried beans in casserole dish.
- Bake uncovered for 35 minutes. Let stand 12 minutes before serving. Serve with tortilla chips or celery sticks.
Easy Alfredo Pasta Bake
- 1 can (14.5 oz) Keystone Chicken
- 16 oz elbow macaroni
- 2 Tbsp. butter unsalted
- 2 Tbsp. all-purpose flour
- 1 cup heavy cream
- 3/4 cup parmesan cheese, grated
- 1 cup mozzarella cheese, shredded
- salt and pepper to taste
- Turn your broiler on. Cook pasta according to package instructions.
- In a 13" x 13" baking pan melt butter, pour the heavy cream in the skillet and whisk it.
- Add the flour and continue whisking until sauce thickens.
- Season with salt and pepper (to taste) and add the parmesan cheese. Continue whisking.
- Add Keystone Chicken and pasta to pan and mix well.
- Top with mozzarella cheese and place under the broiler for about 4 minutes until cheese is bubbly and golden brown, checking often to make sure the top doesn't burn.
- Add more parmesan cheese if preferred
Beefy Rice, Corn and Cheesy Cornbread
- 2 cans (14 oz) Keystone Ground Beef
- 1 pkg. Uncle Ben’s mixed rice, prepared
- 2 cans mexican corn
- 1 can Manwich
- 1 pkg. (2 cups) mexican shredded cheese
- 2 boxes Jiffy cornbread mix
- Preheat oven to 350 degrees.
- Cook the rice according to the package directions.
- Pour Keystone Ground Beef, Manwich and rice in a skillet to warm throughout.
- Place a layer of the meat mixture in the bottom of a 13x15 pan, followed by a layer of corn. Repeat once more.
- Top with shredded cheese.
- Prepare cornbread according to the package.
- Spread batter on top of cheese. Bake until cornbread is golden brown.
Beefy Potato Fritters
- 1 can (14.5 oz) Keystone Beef, finely chopped
- 3 medium (5 to 6 oz each) potatoes, shredded
- 1/4 cup finely chopped green onion (both white and green parts)
- 1/4 cup bottled or homemade hickory barbecue sauce
- 1/4 cup canola oil
- Place Keystone Beef, potatoes, onion and barbecue sauce in a large mixing bowl and mix well to evenly combine ingredients.
- Divide into 4 equal portions and roll each portion into a ball.
- Heat oil in a large skillet over medium heat until hot (but not smoking).
- Add balls and flatten each with a spatula to become a fritter shape. Fry 7 to 8 minutes on each side or until crispy and golden in color.
- Drain briefly on paper towels and serve hot.
Beef and Gorgonzola Tarragon Salad
- 1 can (14.5 oz) Keystone Beef
- 4 cups artisan lettuce
- 4 radishes, sliced
- 4 oz tarragon dressing
- 2-4 oz gorgonzola cheese, shredded
- Add lettuce and radishes to a large mixing bowl.
- Pour in dressing and toss. Make sure all lettuce leaves are evenly coated.
- Plate salad on 4 salad plates. Top each plate with beef and gorgonzola cheese.
Southwestern Roast Beef & Cheddar Sandwiches
- 1 can (28 oz) Keystone Beef
- 1 cup Keystone Beef Broth (divided use)
- 4 Tbsp. unsalted butter, softened (divided use)
- 1 medium yellow onion, cut into thin slices then, cut in half
- 1 large red bell pepper, seeded and sliced into 14-inch x 3-inch strips
- 1/2 tsp. southwest seasoning
- 8 slices top-seeded Italian bread
- 1 1/2 cups shredded sharp cheddar cheese
- In a large skillet, heat 1 tablespoon and 3/4 cup of Keystone Beef Broth over medium high heat.
- Add onion and cook for 3 minutes.
- Add bell pepper and cook for 3 more minutes.
- Use a slotted spoon to remove onion and bell pepper and place in colander to drain.
- Add remaining broth, Keystone Beef and seasoning to skillet. Cook for 4-5 minutes or until most of liquid is evaporated, stirring often. Drain well.
- To assemble sandwiches, spread one side of each bread slice with butter. With buttered side down, spread 1/4 cup of cheese onto four slices of bread.
- Divide beef, onion and peppers and remaining cheese onto each. Top with a second slice of bread, buttered side up.
- Heat a large skillet over medium heat. Cook sandwiches one or two at a time, until golden brown on each side, turning once.
- Serve immediately.
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.
Spicy Pulled Pork Sandwich
- 1 can (28 oz) Keystone Pork
- 3 Tbsp. smoked paprika
- 1 tsp. salt
- 1 Tbsp. pepper
- 1 Tbsp. red pepper flakes
- 1/2 cup hot banana peppers, sliced
- 1/4 cup apple cider vinegar
- 1/2 cup of your favorite smokey BBQ sauce
- Add Keystone Pork undrained in a large pot and shred with a fork. Add all ingredients and simmer on low for 20-25 minutes.
- Butter the buns and toast or place on griddle.
- Place pork mixture on top and serve with coleslaw and extra sauce. Add salt and pepper to taste.
Classic Coney Dog Sauce
- 1 can (28 oz) Keystone Ground Beef
- 1/2 cup onion chopped
- 1 1/2 cups ketchup
- 1/4 cup white sugar
- 1/4 cup white vinegar
- 1/4 cup prepared yellow mustard
- 3/4 teaspoon Worcestershire sauce
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon chili pepper
- 3/4 teaspoon salt
- Cheddar cheese as topper
- Drain can of Keystone Ground Beef and add with onion in a large skillet over medium heat ... stirring to crumble beef, approximately 3 minutes.
- Stir in the ketchup, sugar, vinegar, mustard, Worcestershire sauce, salt and both peppers. Cover and simmer on low setting for 15 minutes, stirring occasionally. Serve over hot dogs or use as a topping on French fries. Top with cheese.
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.
Chicken Pepper Pizza
- 1 can (14.5 oz) Keystone Chicken
- 4 bell peppers, assorted colors
- 8 oz pizza sauce
- Pepperoni slices, to taste
- 1/2 cup shredded mozzarella
- 1/2 cup shredded parmesan
- 4 oz sliced mushrooms
- 1 green onion, diced
- Cut bell peppers in half and remove all seeds and stems. Fill equally with pizza sauce, chicken, pepperoni, mozzarella, parmesan, mushrooms and green onion.
- Put on lined cookie sheet, bake at 350°F for 20 minutes.
- Serve with a side salad.
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.
Beefy Lima Bean Casserole
- 1 can (14 oz) Keystone Ground Beef
- 1/2 cup green onion thinly sliced
- 1 Tbsp. cooking oil
- 1/2 tsp. garlic salt
- 1 tsp. curry powder
- 1/4 cup sun-dried tomatoes diced
- 1 cup hot water
- 1 bag (12 oz) frozen lima beans
- 1 cup brown rice
- 2 1/2 cups vegetable broth
- Cook brown rice in vegetable broth for approximately 45 minutes until tender.
- Soak tomatoes in hot water for about 30 minutes until soft. Drain, reserving liquid.
- While rice cooks, heat ground beef, onion and garlic salt in vegetable oil.
- Prepare lima beans according to package directions.
- Stir together cooked rice, beef mix, tomatoes and lima beans. Season with curry powder. Add reserved tomato water as need.
- Heat thoroughly and serve.
French Dip Sliders
- 1 can (14.5 oz) Keystone Beef
- 1 medium onion thinly sliced
- 1 can French Onion soup used for dipping sliders
- 2 Tbsp. beef base
- 6 slices Swiss cheese
- 6 slices provolone cheese but you can use any of your favorite cheese
- 1 tsp. garlic powder
- 1 Tbsp. Worcestershire sauce
- 12 slider buns sliced in half
- 3 Tbsp. butter melted
- Butter sides and bottom of a 9 x 13 pan. Slice slider buns in half and lay top portion aside for now. Lay bottom half of slider buns into the buttered pan and layer 6 slices of your favorite cheese on top of buns.
- Open Keystone Beef, drain (save some of the sauce for your dipping sauce) Shred meat and layer on top of slider buns evenly.
- Cook onions over medium to high heat to tenderize them and layer over beef then add more cheese slices. Place the bun tops over the cheese and onions.
- Melt butter and then add Worcestershire sauce, 2 Tbsp. French onion soup, add some of the juice from the Keystone Beef can, if you want, instead of soup and add garlic powder. Mix well.
- Brush over buns and bake at 350º for approximately 15-20 minutes until cheese is melted.
- Heat the French onion soup to warm and dip your slider to your hearts content.
- Serve with a salad or fresh vegetables and your evening meal is complete.
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.
The Best (and Easiest) Gravy
- 3 tsp. either Keystone Chicken Base or Keystone Beef Base
- 3 1/2 cups water
- 1/3 cup flour
- Dissolve either Keystone Chicken or Beef Base into 3 cups of boiling water.
- Slowly add flour into remaining cup of cold water. Whisk out lumps of flour.
- Slowly whisk flour/water into boiling soup base. Simmer and whisk until thick. 2-3 minutes.
Quick & Easy Pot Roast
- 1 can (28 oz) Keystone Beef, undrained
- 1 can (27 oz) Keystone Beef Broth (or 2 tsp. Keystone Beef Base in 2 cups water)
- 1 small package baby carrots
- 1/2 onion, sliced
- 6 potatoes, cubed into large chunks
- salt and pepper to taste
- Preheat oven to 350º, add Keystone Beef (undrained), Keystone Beef Base in water and all ingredients.
- Cook until vegetables are tender about 30 minutes.
Chicken Fajitas
- 1 can (28 oz) Keystone Chicken
- 1 package fajita seasoning mix
- 1 medium green, yellow or red bell pepper cut into strips
- 1/4 cup oil
- 1 onion cut into eighths
- 10 Seven-inch flour tortillas
- Add onion, red bell pepper, seasoning mix, water and oil to a large skillet. Stir for 5-7 minutes.
- Add Keystone Chicken, stir for additional 3 minutes.
- Serve meat and vegetables in tortillas.
- Optional: serve with guacamole, cheese, lettuce, tomato or sour cream.
Sautéed Onion Pulled Pork Sandwich
- 1 can (28 oz) Keystone Pork
- 6-8 oz BBQ sauce
- 2 hamburger buns
- 1 small red onion, thinly sliced
- 1 tbsp butter
- In a frying pan add butter and onions, sauté on medium heat until onions are clear.
- In a medium pan, empty entire can of Keystone Pork - including juice and add BBQ sauce.
- Simmer on low and stir uncovered until sauce reaches desired thickness.
- Serve on buns add onions as a topping.
Simple Sloppy Joes
- 1 28 oz can Keystone Ground Beef
- 1 small onion, chopped
- 2-3 stalks celery, chopped
- 1 8 oz can tomato sauce
- 1/4 cup ketchup
- 1/4 cup barbecue sauce
- 1 Tbsp. firmly packed brown sugar
- 1 Tbsp. Worcestershire sauce
- salt and pepper to taste
- 1 Tbsp. vinegar
- 1/4 cup red pepper, diced (optional)
- In large skillet, stir all ingredients together, simmer covered, 10 - 15 minutes, stirring occasionally.
- To thicken, simply cook uncovered until desired consistency.
Turkey Pot Pie
- 1 can (28 oz) Keystone Turkey
- 2 8" pie shells with top crust
- 2 cups turkey gravy or chicken gravy
- 2 packages frozen (13-16 oz) or 1 can mixed vegetables
- Add turkey evenly to each pie shell.
- Add one cup of gravy to each pie shell, as well as mixed vegetables, spread evenly. Season with salt and pepper (optional).
- Cover with top crust. Make 4 small fork holes in top crust of pie.
- Bake for 40 minutes at 350º, or until gravy bubbles slightly out of the top of pie.
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!
Chicken Lemon Orzo Soup
- 1 can (28 oz) Keystone Chicken, undrained
- ½ jar Keystone Chicken Soup Base
- 5 quarts water
- 1/2 cup each chopped carrots, celery, onion
- 1 Tbsp. olive oil
- 1/2 lb. orzo
- 1 Tbsp. fresh chopped dill
- Juice from half large lemon
- Half bag fresh baby spinach
- Drizzle olive oil in large pot.
- Sautee carrots, celery and onion until onion is translucent.
- Add water and Keystone Chicken Soup Base, bring to a boil.
- Add Keystone Chicken, including broth from the can, as well as orzo.
- Cook until orzo is tender, about 9 minutes.
- Stir in dill, lemon juice and spinach and serve.
Pork Street Tacos
- 1 can (28 oz) Keystone Pork, undrained
- 1 jar (16 oz) restaurant-style salsa
- Package of soft corn tortillas
- 1/2 cup cilantro, chopped
- 1/2 cup onion, chopped
- 1 cup crumbled Queso Fresco or shredded Monterey Jack Cheese
- Lime wedges
- Empty Keystone Pork into a saucepan (including juices) and heat over medium heat.
- Add salsa and incorporate with a fork.
- Heat thoroughly.
- Grill or pan fry tortillas.
- Assemble tacos using two tortillas per taco, spoon in pork, sprinkle with cilantro and cheese, and top with a squeeze of lime juice.
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.
Chicken Nachos
- 1 can (28 oz) Keystone Chicken
- 1 Pouch Taco Seasoning
- Large Bag Tortilla Chips
- 2 cups shredded cheese
- 1 cup chopped tomato
- 1/4 cup green olives, pitted and sliced
- 1/4 cup sliced jalapeno
- 1/4 cup onion, chopped
- 1 can (14 oz) black beans, drained and rinsed
- Sour cream (optional)
- Chopped avocado (optional)
- Pour chicken with juices into medium skillet.
- Add seasoning and heat through.
- Pour chips onto cookie sheet, cover with cheese and heat in 350 degree oven until cheese is melted.
- Layer rest of ingredients over chips, including Keystone Chicken.
Creamy Chicken and Noodles
- 1 can (28 oz) Keystone Chicken
- 1 can (14.5 oz) condensed Cream of Chicken Soup
- 2 cups cooked egg noodles
- 2 cups frozen mixed vegetables
- In a large saucepan, prepare soup according to directions.
- Add Chicken (including juice) and vegetables.
- Cook until vegetables are heated through.
- Add noodles.
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.
Pull Apart Turkey Noodle Soup
- 4 oz. Keystone Chicken Soup Base in 5 qtz. of water
- 1 can (28 oz) Keystone Turkey
- 1 chopped onion
- 2 celery stalks cleaned and diced
- 1 can (15 oz) green beans
- 2 cups frozen broccoli
- Cooked rice (4 servings)
- Cooked pasta (4 servings)
- 4 carrots cleaned and diced
- Throw the first seven ingredients together and bring to a boil until vegetables are well cooked.
- Season to taste with salt and pepper.
- Prepare individual bowls with desired amount of rice, pasta and turkey.
- Cover with broth and vegetables and serve.
Spicy Pork Sandwich
Kick up your taste buds with a perfectly peppery pork sandwich recipe prepared in less than 25 minutes!. And all the ingredients for this recipe are right in your pantry.
- 1 can (28 oz) Keystone Pork, undrained
- 1 Tbsp. salt
- 1 Tbsp. pepper
- 2 Tbsp. smoked paprika
- 1 Tbsp. red pepper flakes
- 1/2 cup mild or hot banana peppers, sliced
- 1/2 cup of your favorite smokey bbq sauce
- Buns for serving
- Put all ingredients and Keystone Pork( undrained) in a large pot, mix well and simmer on medium heat for 20 minutes.
- Serve on toasted buns.
Easy Picnic Pitas
- 1 can (28 oz) Keystone Chicken, diced
- 1/4 cup salad dressing
- 4 Tbsp. cole slaw dressing
- 1/4 cup celery, chopped
- 1/4 cup onion, chopped
- 4-6 pitas, cut in half
- Lettuce for garnish
- Salt and pepper to taste
- In a large bowl mix all ingredients until blended well. Add salt and pepper to taste. Scoop into each half of pitas and garnish with lettuce.
Ground Beef Vegetable Soup
- 1 (28 oz) can of Keystone Ground Beef
- 4 carrots, diced
- 4 celery ribs, chopped
- 1 onion, chopped
- 4 potatoes, peeled and cut into 1-inch pieces
- 1 can (15 oz) tomato sauce
- 1 can (14.5 oz) whole tomatoes, crushed
- 1 can (15 oz) peas, undrained
- 1 can (15.25 oz) whole kernel corn, drained and rinsed
- 1 can (15 oz) green beans, drained and rinsed
- ground black pepper to taste
- 1/8 tsp. ground thyme
- 1 bay leaf, or more to taste
- 1/4 cup water, as needed
- Add Keystone Ground Beef into a stockpot over medium heat; cook and stir until beef is crumbly, approximately 5 minutes. Remember, Keystone Ground Beef is recipe ready and fully cooked, you are just warming the meat.
- Stir carrots, celery, and onion into the ground beef; cook and stir until vegetables are soft, about 5 minutes. Add potatoes, tomato sauce, crushed whole tomatoes, undrained peas, corn, and green beans to the pot; season with black pepper. Stir mixture until evenly mixed. Add thyme and bay leaf to the pot. Pour 1/4 cup water over the mixture if needed to moisten mixture, replenishing as needed while cooking.
- Bring soup to a simmer, place a cover on the pot, and cook, stirring regularly, until potatoes are tender, about 1 hour.
Tarragon Chicken Salad Sandwich
- 1 can (28 oz) Keystone Chicken, diced
- 1/4 cup dried cranberries, finely chopped (optional)
- 1 stalk celery, finely chopped
- 2 Tbsp. mustard
- 1/4 cup mayonnaise
- 1 or 2 tsp. dried tarragon (or use 1 or 2 Tbsp. fresh chopped tarragon)
- 1/4 cup onions, diced
- 1 tsp. lemon juice
- Bread, croissants or lettuce wraps
- Mix all of the wet ingredients
- Add to mixed dry ingredients
- Adjust seasoning to taste.
- Serve with sliced tomatoes and lettuce for sandwich toppings.
Easy Cheesy Mexican Beef Casserole
- 1 can (28 oz) Keystone Ground Beef
- 1 medium onion, chopped
- 1 can condensed cream of mushroom soup
- 1 can condensed cream of chicken soup
- 8 (6-inch) corn tortillas, divided
- 1 can chopped green chilies
- 4 cups shredded mild cheddar cheese, divided
- 3 cups shredded lettuce (optional)
- 1 medium tomato, chopped (optional)
- Sour cream (optional)
- Heat onions until the onions are simmering. Add Keystone Ground Beef, cook for 4-5 minutes.
- Add soups and 1/2 soup can of water.
- Line bottom of 9 x 13-inch baking dish with 4 tortillas, torn into pieces.
- Layer with 1/2 meat mixture, 1/2 chilies and 1/2 cheese. Layer one more time.
- Bake in preheated 325° F oven 45 minutes or until hot and bubbling.
- Top with shredded lettuce, chopped tomatoes and sour cream, if desired.
Bacon Cheeseburger Dip
- 1 can (28 oz) Keystone Ground Beef
- 1 package (8 oz) cream cheese
- 1 cup sour cream
- 2 cups cheddar cheese, shredded
- 1 can (10 oz) diced tomatoes with green chilies
- 2/3 cup crumbled bacon
- Preheat oven to 350º F.
- In a skillet heat ground beef, breaking apart until heated all the way through.
- In a large bowl add cream cheese, sour cream, cheddar cheese, diced tomatoes, ground beef and bacon. Mix until well combined.
- Pour into a baking dish. Bake for 20-25 minutes until bubbly and hot. Serve hot with corn chips for dipping.
Tater Tot Sloppy Joes Casserole
- 1 can (28 oz) Keystone Ground Beef
- 1 green bell pepper, diced
- 1 poblano pepper, diced
- 1 large white onion, diced
- 12 oz frozen corn
- 3 garlic cloves, minced
- salt and pepper
- 1 can (14.5 oz) diced tomatoes
- 1 cup cheddar cheese, shredded
- ½ cup mozzarella cheese, shredded
- 2 pounds frozen tater tots
- Preheat oven to 425º F.
- Mix together the ground beef, bell pepper, poblano pepper, onion, corn, garlic, salt and pepper, and diced tomatoes in the same pan you cooked the beef in.
- Pour the mixture into a 9x13 baking dish.
- Sprinkle ½ cup cheddar cheese on top. Top with tater tots. Sprinkle 1 cup cheddar and mozzarella cheese on top.
- Bake for 20-25 minutes or until the tater tots are cooked.
Asian Style Shredded Beef
- 1 can (28 oz) Keystone Beef
- 3/4 tsp. Keystone Beef Soup Base in 1 cup of water
- ½ cup light brown sugar
- 1 Tbsp. sesame oil
- 1 Tbsp. chili garlic sauce
- 4 cloves garlic, minced
- 1 tsp. grated ginger
- ½ cup soy sauce
- 2 Tbsp. cornstarch
- 2 tsp. sesame seeds
- 2 tsp. chopped green onion
- In a small bowl, whisk together Keystone Beef Soup Base mix, soy sauce, brown sugar, sesame oil, chili garlic sauce, garlic and ginger.
- Add Keystone Beef to mixture.
- Add mixture to large pot and heat on medium until warm, whisk 2 tablespoons of cornstarch with the sauce in the pan.
- Cover and cook until broth is a thick consistency. Approximately 10-15 minutes. Before serving, stir in sesame seeds and green onions.
Shredded Beef Enchiladas
- 2 cans (28 oz) Keystone Beef
- 1 1/2 tsp. Keystone Beef Soup Base in 2 cups water
- Salt and pepper
- 2 Tbsp. apple cider vinegar
- 1 cup salsa
- 1 tsp. ground cumin
- 1 tsp. chili powder
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 2 Tbsp. cornstarch mixed with 2 Tbsp. water to make a "slurry"
- 10 - 12 large flour tortillas
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- Preheat oven to 350º F.
- Whisk together Keystone Beef Soup Base mix, vinegar, salsa, cumin, chili powder, onion powder, and garlic powder. Pour in pan. Cover and simmer for 10 minutes. Slowly whisk in cornstarch slurry.
- Taste and add additional salt and pepper, or other seasonings, as needed.
- Add can of Keystone Beef and warm through.
- Fill each tortilla with a spoonful of shredded beef and a spoonful of shredded cheese. Roll up and place in the pan, seam-side down. Pour desired amount of sauce over the enchiladas. Top with remaining cheese. Bake for 30 minutes, until bubbly.
Emergency Chili
- 1 can (28 oz) Keystone Ground Beef
- 1 medium onion chopped
- 1 can diced green chilies
- 1 Tbsp. of olive oil
- 2 cloves of garlic
- 1 can (14.5 oz) diced tomatoes
- 1 Tbsp. chili powder
- 1 tsp. smoked paprika
- 1/2 tsp cumin
- Kosher salt to taste
- Chopped scallions
- Cilantro
- Shredded cheddar cheese
- Sour cream
- Heat the olive oil in a large skillet. Add onion and sauté until translucent.
- Add diced green chilies, Keystone Ground Beef, and garlic and stir until all ingredients are integrated.
- Add diced tomatoes and stir. Sprinkle in seasonings and turn heat down to simmer.
- Allow the chili to simmer for ten minutes. Adjust seasoning to your liking.
- Garnish to your liking with scallions, cilantro, cheese, and sour cream. Serve with cornbread.
Easy Shepherd’s Pie
- 1 can (28 oz) Keystone Beef
- 1 can (14.5 oz) sweet corn
- 1 can (14.5 oz) green beans
- Salt and pepper to taste
- 4 cups mashed potatoes
- Cheese (optional)
- Combine Keystone Beef, corn and green beans in a skillet over medium heat.
- Add salt and pepper the meat mixture, to taste.
- Heat for 15 minutes.
- Mix up mashed potatoes per package directions. Spread on top of meat mixture.
- Top with cheese, and cook for another 5-10 minutes.
Chicken Noodle Casserole
- 1 can (28 oz) Keystone Chicken
- 1 can (10.5 oz) condensed cream of mushroom soup
- ½ cup milk
- 2 cups egg noodles
- ½ cup Parmesan Cheese
- Preheat oven to 400º F.
- Boil water and cook egg noodles for 6-8 minutes.
- In a casserole dish, mix the drained Keystone Chicken, soup, milk and noodles.
- Bake for 20 minutes, then stir and top with cheese. Bake for 5 more minutes until golden brown.
Chicken Bacon Ranch Pasta
- 1 can (28 oz) Keystone Chicken
- 2 cups uncooked elbow macaroni
- 2 cups water
- 2 Tbsp. bacon or bacon bits
- ½ cup dry ranch seasoning
- 14 oz white cheddar cheese sauce
- Warm the Keystone Chicken in a large skillet. Add water, pasta, and ranch seasoning.
- Bring to a boil and then reduce heat and simmer 10-12 minutes until water is almost gone, stirring frequently.
- Stir in cheese sauce and then top with bacon bits.
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.
Turkey Taco Soup
- 1 can (28 oz) Keystone Turkey
- 4 oz Keystone Beef Soup Base in 5 qts. of water
- 1 green pepper, diced
- 16 oz corn and black bean salsa
- 1/2 yellow onion, diced
- 15 oz can corn, drained
- 15 oz can creamed corn
- 1 package (1/2 oz) taco seasoning
- 2 tsp. cumin
- 1 1/2 cup heavy cream
- In a large pot, combine all ingredients except heavy cream. Cook on low heat for 25 minutes, just enough to soften the vegetables.
- Stir in the heavy cream right before serving.
- Serve with shredded cheddar cheese, tortilla strips and guacamole. Enjoy!
Turkey Bacon Ranch Sliders
- 1 can (28 oz) Keystone Turkey, drained and diced
- 1/2 cup ranch dressing
- 1 pound bacon, cooked
- 8 dinner rolls, cut in half
- 1 cup shredded mozzarella cheese
- 2 Tbsp. unsalted butter, melted
- Preheat your oven to 350º F. Grease a 9" x 13" inch glass baking dish.
- Put the bottoms of 8 dinner rolls in the pan. Evenly distribute the ranch dressing over the rolls.
- Add the bacon to the rolls, then top with the Keystone Turkey, and finally the shredded cheese. Add the tops of the rolls. Brush them with the melted butter.
- Cover the pan with aluminum foil and bake for 20 minutes or until the cheese is gooey and melted.
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.
Turkey Corn Chowder
- 1 can (28 oz.) Keystone Turkey
- 1 1/2 tsp. Keystone Chicken Soup Base in 2 cups of water
- 1 yellow onion, diced
- 1 large carrot, thinly sliced
- pinch of salt
- 2 Tbsp. butter
- 3 russet potatoes, peeled and cut into 1-inch cubes
- 1 tsp dried thyme
- 1/4 tsp fresh ground pepper
- 1 can cream style sweet corn
- 1 can sweet corn, rinsed
- 1/2 Tbsp. olive oil
- 3 cups 2% milk
- chopped fresh parsley, for garnish
- Heat butter and olive oil in a large soup pot over medium-high heat. Add onions, sliced carrots, and pinch of salt; cook for 3 minutes, stirring occasionally.
- Stir in the Keystone Turkey and potatoes; season with thyme, salt and pepper.
- Add cream style corn, sweet corn, Keystone Chicken Soup Base mix and milk; bring mixture to a boil over high heat. Reduce heat to low and cover the pot; simmer for 20 minutes, stirring occasionally.
- Remove from heat and let stand several minutes. Garnish with chopped parsley.
Turkey with Cream Mushroom Sauce
- 1 can (28 oz) Keystone Turkey
- 1 lb. mushrooms, sliced
- 1 small onion, finely chopped
- 4 Tbsp. unsalted butter
- 3 Tbsp. all-purpose flour
- 1 1/2 tsp Keystone Chicken Soup Base in 2 cups water
- Salt and pepper, to taste
- 2 Tbsp. olive oil
- Parsley to garnish, optional
- Heat a large non-stick pan over medium heat. Add 2 Tbsp. olive oil and diced onions and sauté until soft and golden.
- Add mushrooms to the pan and sauté until soft and golden. Remove mushrooms and onions from pan.
- In the same hot pan, add 4 Tbsp. unsalted butter. Once melted, whisk in 3 Tbsp. flour. Cook, whisking continually until roux is a golden brown then whisk in 2 cups of Keystone Chicken Soup Base mix.
- Bring to a simmer and season to taste.
- Add mushrooms/onions back to the pan. Stir in Keystone Turkey and heat until turkey is just heated through. Garnish with finely chopped parsley if desired.
Turkey Tetrazzini
- 1 can (28 oz) Keystone Turkey, shredded
- 1 1/2 tsp Keystone Chicken Soup Base in 2 cups water
- 2 Tbsp. flour
- 1/4 cup butter
- 3/4 cup half and half
- 3 Tbsp. Sherry, optional
- 1 Tbsp. chopped fresh parsley
- 1/2 tsp. salt
- 1/8 tsp. nutmeg
- Dash black pepper
- 8 oz. penne pasta
- 4 1/2 oz. sliced mushrooms
- 1/2 cup of grated Romano
- Extra chopped parsley for garnish
- Preheat your oven to 350º F
- Cook the pasta as per the package directions. Drain and set aside.
- In a Dutch oven, melt your butter. Stir in the flour to make a roux and then add Keystone Chicken Soup Base mix, stirring constantly until the sauce has thickened.
- Remove it from the heat and stir in the half and half, sherry (optional), parsley, salt, nutmeg, and pepper.
- Toss the pasta, Keystone Turkey and mushrooms with sauce until everything is well coated.
- Turn the mixture onto a 9" x 13" pan and sprinkle with the Romano cheese.
- Bake for around 40 minutes or until bubbly and thoroughly heated. Sprinkle with parsley and enjoy!
Triple Cheese Barbecue Pork Stuffed Shells
- 2 cans (28 oz) Keystone Pork
- 1 Tbsp. olive oil
- 1 small onion, quartered and thinly sliced
- 2 large cloves garlic, minced
- 24 jumbo pasta shells
- 1 cup Kansas City style barbecue sauce
- 1 cup edam cheese, shredded
- 1 cup cheddar, shredded
- 1/2 cup mozzarella, shredded
- Cook jumbo shells per box instructions and drain in colander.
- Preheat oven to 350º F. Heat olive oil in large skillet over medium heat. Cook onion for 2-3 minutes. Reduce heat to medium low and add garlic. Cook for one minute.
- Add Keystone Pork and barbecue sauce. Simmer for 5 minutes. Remove from heat.
- Stuff each shell with a heaping tablespoon of pork and place in 13 x 9 inch casserole dish sprayed with nonstick olive oil spray. Sprinkle with the cheeses.
- Cook for 25 minutes or until the cheese is melted.
Pulled Pork Philly
- 1 can (28 oz.) Keystone Pork, shredded
- 1 lb. bacon, cooked and chopped
- 1 red bell pepper, sliced
- 1 red onion, sliced
- 5 small green onions, sliced
- 2 teaspoons crushed red pepper flakes
- 2 cups mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- 4 slices provolone cheese
- 8 oz cream cheese
- 8 rolls
- Preheat oven to 375º F.
- Cook bacon in a frying pan until crispy, remove. Drain excess fat on paper towel and chop. Set aside.
- Slice red bell pepper, red onions and green onions.
- Start layering process in a 2-quart baking dish with the following, in order.
- First Layer: begin with half of all your ingredients. red onions, red bell peppers, Keystone Pork, bacon, cream cheese, Parmesan, mozzarella, provolone (tear into pieces), spring onions, and crushed red pepper flakes.
- Second Layer: repeat with remaining ingredients.
- Cover with lid or foil. (If using foil, spray cooking nonstick spray onto the foil to prevent the cheese from sticking.)
- Bake for 30 minutes, covered. 10 more minutes, uncovered. (40 min. total)
- Slice 8 rolls and serve this Pork Philly with any side salad for your family.
Pulled Pork Stroganoff
- 1 can (28 oz.) Keystone Pork
- 1 Tbsp. butter
- 1 tsp vegetable oil
- 1 Tbsp. paprika
- 1 can button mushrooms, sliced
- 1 onion, chopped
- 2 Tbsp. vegetable oil
- 10 oz. sour cream
- ¼ tsp salt
- ½ tsp black pepper
- 2 tsp lemon juice
- Handful of parsley leaves, finely chopped
- 1 pack pappardelle (or any long pasta)
- ½ tsp salt
- 2 Tbsp. butter
- Bring a large pan of water to the boil. Add the salt and then cook the pappardelle per the instructions
- When cooked drain well, add the butter and use tongs to gently lift and turn the pappardelle until the butter has melted and coated them.
- While the pasta is cooking, peel and chop the onion, set to one side and slice the mushrooms
- Add the butter and oil to a large frying pan and melt over a medium heat.
- Add the paprika and onion. Mix well and cook slowly until the onion is translucent and soft.
- Add the mushrooms and cook for 4 minutes over a low heat.
- While the mushrooms are cooking, heat the Keystone Pork in a pan with vegetable oil.
- Transfer the onion and mushroom mixture to a plate and set aside.
- Add the sour cream and salt to the pork and bring to a simmer.
- Cook for 2 minutes until thickened slightly.
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.
Pork Chili Verde
- 1 can (28 oz) Keystone Pork
- 1 1/2 tsp. Keystone Chicken Soup Base in 8 cups of water
- 2 Tbsp. vegetable oil
- 2 cups salsa verde
- 4 cans (15 oz) white beans
- 1 yellow onion, diced
- 2 teaspoons cumin
- 1 teaspoons chili powder
- kosher salt
- garnish with green onions and cilantro
- In a large heavy pot, heat the vegetable oil over medium heat and add the onion. Sprinkle with kosher salt and let cook until soft and translucent.
- Add Keystone Pork to the onion and cook about 5 minutes.
- Add the salsa verde to the pork and onions and simmer together.
- Rinse and drain the white beans. Add the beans to the chili.
- Add the Keystone Chicken Soup Base mix, put a lid on the chili and simmer for an hour.
- Add the cumin and chili powder and then season to taste with kosher salt.
- Garnish with green onions and cilantro and serve immediately.
Chicken Chili
- 1 can (28 oz) Keystone Chicken, shredded
- 3/4 tsp. Keystone Chicken Soup Base in 1 cup of water
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) white beans
- 1 small can green chilies, undrained
- 1/2 tsp chili powder
- 2 cans Mexican corn, undrained
- 1/2 tsp pepper
- 2 tsp salt
- 1/2 tsp cumin
- Tortilla chips, shredded cheddar cheese and sour cream for garnish
- Place Keystone Chicken in a pot. Rinse and drain beans and add to chicken.
- Add the rest of the ingredients (except the optional garnish ingredients). Don’t drain the corn or the chilies.
- Bring to a boil then lower heat and simmer for about 20 minutes.
- Serve with chips, sour cream, and shredded cheese
Pork Enchiladas
- 1 can (28 oz) Keystone Pork
- 3 1/2 cups Pepper Jack or Monterey Jack cheese, shredded
- 10-12 flour tortillas, burrito size
- 1 Tbsp. olive oil
- ½ cup onions, chopped
- 3 cloves garlic, minced
- 3 cans (8 oz) tomato sauce
- 2 cans (4 oz) green chilies, chopped
- 2 Tbsp. chili powder
- 1 Tbsp. ground cumin
- a few splashes of hot sauce to taste (optional)
- Preheat your oven to 350º F.
- For the enchilada sauce:
- Heat the olive oil in a saucepan.
- Sauté the onions until soft and translucent.
- Add the garlic and sauté for 1 minute.
- Stir in the tomato sauce, green chilies, chili powder, cumin, and hot sauce (optional).
- Cook on medium/low heat for 10 minutes, stirring often.
- For the enchiladas:
- Pour a little bit of the enchilada sauce in the bottom of a 9 x 13 pan, just enough to cover the bottom.
- Lay out the flour tortillas and spoon in the Keystone Pork.
- Then spoon in a couple heaping spoonfuls of shredded cheese, to your liking.
- Roll like a burrito and place in the baking dish. Repeat until all the tortillas are used.
- Cover completely with the remaining sauce.
- Sprinkle the remaining shredded cheese on top.
- Bake, uncovered, for 20 minutes.
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.
Buffalo Chicken Dip
- 1 can (28 oz) Keystone Chicken, shredded
- 1 package (8 oz) cream cheese, softened
- 1/2 cup hot sauce
- 1/2 cup blue cheese or ranch dressing
- 1/2 cup shredded cheese
- Preheat oven to 350°F.
- Combine all ingredients, mixing well. Spoon into shallow 1-quart baking dish.
- Bake 20 minutes or until mixture is heated through; stir. Serve warm with tortilla chips or veggies.
Easy BBQ Beef Sandwich
- 1 can (28 oz) Keystone Beef, undrained
- 10 oz barbecue sauce
- 8-10 hamburger buns
- Stovetop Instructions: Heat Keystone Beef undrained in a pan on the stove top. Mix barbecue sauce, shred and stir. Heat on high to reduce the liquid for 5-7 minutes. Serve on hamburger buns.
- Microwave Instructions: Place Keystone Beef in a microwavable safe bowl. Mix in barbecue sauce, shred and stir. Heat for 2 minutes in the microwave. Serve on hamburger buns.