Creamy Tuscan Chicken (30 Minute Meal)

30 minutes or less, Dairy Free, Gluten Free, MAIN DISHES, Nut Free, Pasta, Recipes
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Creamy Tuscan chicken is an easy, but flavorful 30 minute meal that is perfect for busy weeknights and can be served in a variety of ways. 

Two plates of tuscan chicken next to a skillet.

Even though we may associate Tuscan style dishes with being fancy, it’s actually really simple to get that amazing flavor. With all the veggies and chicken, my Tuscan chicken recipe is a hearty meal and better than any restaurant! 

You may also like my Veggie-Packed Beef Lasagna if you are a real fan of Italian favorites. If you find yourself with leftover sun-dried tomatoes, try these Sun Dried Tomato Corn Muffins. They are savory, cheesy, and a fun twist on normal muffins.

creamy tuscan chicken in a large skillet with a wooden spoon.

Ingredients Needed: 

  • olive oil – to saute the chicken in. 
  • boneless, skinless chicken breasts – cut these in half horizontally before starting. 
  • Veggies: onion, mushrooms, sun dried tomatoes, baby spinach
  • Seasonings: lemon pepper, garlic, Italian seasoning, garlic powder, salt, and black pepper. 
  • Dijon mustard – adds depth and flavor to the sauce.
  • Chicken broth – we prefer to use low sodium. 
  • Heavy cream – could also use whole milk, but the cream makes it richer. 
  • Parmesan cheese – freshly grated is the best! 

How to Make Creamy Tuscan Chicken 

Heat a large pan over medium-high heat. Add 2 tablespoons of oil. 

Seasoned chicken breasts on a tray.

Season the sliced chicken breasts with the lemon pepper. Saute in the skillet for 4-5 minutes on each side. Remove the chicken from the pan and set aside. 

Add another tablespoon of olive oil to the pan. Saute the onions and mushrooms until both are soft and tender. 

Sauteeing mushrooms, onions, and garlic in a skillet.

Stir in the garlic, and cook for 1 minute. 

Add the dijon mustard and stir until combined. Pour in the chicken and scrape the bottom of the pan so the brown bits come off. 

Cream and broth added for the tuscan chicken sauce.

Add the heavy cream and simmer for 1 minute. 

Stir in the parmesan cheese until melted. 

Parmesan being added to the creamy sauce in the skillet.

Add the garlic powder, Italian seasoning, tomatoes, and spinach. Continue cooking until the spinach has wilted. 

Sun dried tomatoes in the sauce.

Place the chicken back in the sauce and season with salt and pepper to taste. 

Stirring creamy tuscan chicken in a large skillet next to a towel.

Heat large skillet over medium high heat, Add 2 tbsp oil and allow to heat.

What to Serve with Tuscan Chicken?

Tuscan chicken goes great on top of rice, lentils, polenta, mashed potatoes, or mashed cauliflower. Any of these options will soak up the sauce beautifully!

A plate of easy tuscan chicken served over rice sitting to the rest in the skillet.

Variations 

  • Spicy – add a dash or two of red pepper flakes. 
  • Shrimp – this sauce is amazing with shrimp too. 
  • Pasta – cook your favorite pasta according to the package instructions. Drain and add to the skillet before placing the chicken back in. 
  • Dairy free – use plant based milk and swap the parm for nutritional yeast or a dairy free cheese. 
  • Gluten free – this easy chicken recipe is naturally gluten free, just be sure to serve it will gluten free pasta or another alternative. 
Tuscan chicken in a pan next to parmesan cheese.

Can You Make Tuscan Chicken in the Slow Cooker? 

Sure can! 

Start by seasoning the chicken, then add to the bottom of the crockpot. Quickly saute the onions and mushrooms, then add the garlic. Layer this mixture over top of the chicken. 

Combine the mustard, broth, and cream in a small bowl. Add the Italian seasoning, garlic powder, and parmesan cheese. Stir in the tomatoes, and pour over top of the chicken. 

Cook on low for 5 hours or high for 3. 

In the last 30 minutes, add the spinach and cook until wilted. 

If you need the sauce to be thicker, whisk a tablespoon of cornstarch with a tablespoon of cold water together in a bowl. Pour the slurry in and let it simmer until thickened. 

Creamy chicken tuscan over rice on a plate next to the rest in the skillet.

Storing and Reheating 

Keep leftover Tuscan chicken in an airtight container in the refrigerator for up to 3 days. Reheat low and slow over the stovetop. You can also add a splash of cream or broth to thin it out if needed. 

More Mouthwatering Chicken Recipes:

FREE Cooking Class

This recipe was featured as part of Virtual Teaching Kitchen’s FREE virtual cooking classes. Click here to learn more about the Virtual Teaching kitchen.

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Easy Creamy Tuscan Chicken

  • Author: Chef Julie RD
  • Total Time: 30
  • Yield: 6
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Description

Creamy Tuscan chicken is an easy, but flavorful 30 minute meal that is perfect for busy weeknights and can be served in a variety of ways. 

Ingredients

Scale
  • 3 tablespoons olive oil, divided
  • 2 lbs. boneless, skinless chicken breasts, cut in half horizontally
  • 1 1/2 teaspoons lemon pepper seasoning
  • 1 onion, chopped
  • 2 cups mushrooms, sliced
  • 3 clove garlic, minced
  • 1 teaspoon Dijon mustard
  • 1/2 cup low-sodium chicken broth
  • 1 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 cup sun-dried tomatoes, sliced thin
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 4 cups baby spinach
  • salt and pepper, to taste

Instructions

  1. Heat large skillet over medium high heat, Add 2 tbsp oil and allow to heat.
  2. Season chicken with lemon pepper. Add chicken to skillet and cook 4 to 5 minutes per side, or until cooked through (165 degrees F). Remove chicken and set aside.
  3. Add 1 tbsp of olive oil to the pan. Add onion and mushrooms to skillet and cook until onions are translucent and mushrooms are tender. Add garlic and cook for 1 more minute, until fragrant. Stir in Dijon mustard.
  4. Add chicken broth and scrape up any browned bits from the bottom of the skillet.
  5. Add heavy cream and bring to a simmer for 1 minute. Add Parmesan and stir until melted.
  6. Add sun-dried tomatoes, Italian seasoning, and garlic powder.
  7. Stir in spinach. Cook and stir until spinach is wilted. add chicken back in and coat with the sauce.
  8. Season to taste with salt and pepper, to taste.

Notes

Tuscan chicken goes great on top of rice, lentils, polenta, mashed potatoes, or mashed cauliflower. Any of these options will soak up the sauce beautifully!

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Philly Cheesesteak Pizza

Appetizers, MAIN DISHES, Meat, Pizza, Recipes
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Never choose between your two favorite foods again! This Philly cheesesteak pizza recipe combines traditional flavors on a crispy golden crust, with a creamy sauce that will have your mouth watering! 

two slices of philly cheesesteak pizza on plates next to the rest of the pizza on a block

Has there ever been a time when you were craving a Philly, but you kind of wanted pizza too? That’s when you need this recipe! Not only is it delicious, but it’s also a fun meal to make on the weekends that the whole family will love! 

To make things easy you can stick with store bought dough, but to get the full experience you have to try my homemade pizza dough that is super simple! 

This pizza is perfect when you have a leftover steak that didn’t get eaten, and it’s like two totally different meals! 

More Easy and Delicious Pizza Recipes:

ingredients needed for philly cheesesteak pizza

Ingredients Needed: 

For the creamy sauce:

  • butter
  • Garlic cloves – if you don’t have fresh, store bought minced garlic can be used or garlic powder.
  • flour
  • Milk – be sure it’s cold!
  • chicken stock – vegetable stock can be substituted if needed. 
  • crushed red pepper flakes – add more if you like it spicy. 
  • salt
  • ground black pepper
  • ground nutmeg
  • parmesan cheese

For the pizza:

  • ribeye steak – could also use flank or skirt steak
  • olive oil
  • Worcestershire sauce
  • onion
  • green pepper
  • mushrooms
  • prepared pizza dough – if the dough has been refrigerated, allow it to sit at room temperature for 1-2 hours before rolling it out to use. 
  • mozzarella cheese
  • provolone cheese
close up of a slice of philly cheesesteak pizza

How to Make the Best Philly Cheesesteak Pizza Recipe: 

In a small skillet over medium heat, melt the butter. Stir in the garlic and cook for 30 seconds then the flour. Cook until bubbly. 

Slowly whisk in the milk and chicken stock until the sauce has thickened. Add the seasonings and parmesan cheese, then remove from the heat and set aside. 

seasoning and sauce ingredients for philly cheesesteak pizza

Place the steak in the freezer for about 10 minutes. This makes it much easier to slice. Trim off any large fatty pieces around the edges. Slice as thin as possible.

Preheat the oven to 500 degrees and sit the pizza stone in to warm. 

Heat a tablespoon of oil over medium high heat in a large skillet. Season the steak with salt, pepper, and Worcestershire sauce. Cook for a couple of minutes, then remove from the pan. 

Add the remaining oil and saute the veggies until they are tender. 

Roll out the pizza dough. Remove the pizza stone from the oven and coat with cooking spray. 

pizza dough spread out on a stone

Spread the dough on the stone and piece with a fork. Bake for 3-5 minutes. 

Remove the dough from the oven and spread on the cheese sauce. Add the steak, onions, peppers, and mushrooms. Then top with mozzarella and provolone cheese. 

top view of a homemade philly cheesesteak pizza fresh out of the oven

Bake until the dough is golden brown and the cheese has melted. 

Tips for Making

  • The stone can also be dusted with flour or cornmeal instead of greasing with cooking spray. 
  • If you don’t have a pizza stone, you can still use a regular baking sheet to make homemade pizzas! The stone retains the heat really well, so you may want to cook it a little longer the first time to make sure it gets nice and crispy. 
  • Using leftover steak? Skip the cooking instructions and add it directly to the pizza. 
  • To make ahead of time, prep the steak and veggies (in advance) then follow the remaining instructions. This is great when it comes to entertaining. 
  • Feel free to add your other favorite pizza toppings. 
homemade philly cheesesteak pizza next to a red and white dish towel

Storing and Reheating Cheesesteak Pizza 

Keep leftover pizza in the refrigerator for up to 5 days. 

When reheating to keep the crust crispy, it’s best to use the oven or air fryer. Cook at 400 degrees until it’s warmed through. For a chewy crust, bake at 350 degrees. 

Microwaving is the fastest reheating method, but as you know, the crispiness just isn’t there so we don’t recommend it. 

If you would like to freeze it, it’s best without the veggies. They get a little mushy during the thawing process. 

top view of philly cheesesteak pizza on two plates next to the whole pizza
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two slices of philly cheesesteak pizza on plates next to the rest of the pizza on a block

Philly Cheesesteak Pizza

  • Author: Chef Julie RD
  • Yield: 8 slices 1x
Print Recipe

Description

Never choose between your two favorite foods again! This philly cheesesteak pizza recipe combines traditional flavors on a crispy golden crust, with a creamy sauce that will have your mouth watering! 

Ingredients

Scale

For the creamy sauce:
1 tablespoon butter
2 cloves garlic, finely minced
1 tablespoon flour
1/4 cup cold milk
1/4 cup chicken stock
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon salt
pinch of ground black pepper
pinch of ground nutmeg
¼ cup parmesan cheese

For the pizza:

6 oz. ribeye steak
2 tablespoons olive oil, divided
1 tablespoon Worcestershire sauce
1 onion, thinly sliced
1 green pepper, thinly sliced
1 cup mushrooms, thinly sliced
prepared pizza dough
1 cup shredded mozzarella cheese
1 cup shredded provolone cheese

Instructions

  1. Add butter to small skillet over medium heat. Add garlic and cook for 30 seconds. Add flour and cook for about 1 minute, or until bubbly.
  2. Slowly whisk in milk and chicken stock and cook until thickened. Add crushed red pepper, salt, pepper, nutmeg, and parmesan cheese, stirring to combine. Remove from heat and set aside.
  3. Place steak in the freezer on a sheet pan for about 10 minutes so it gets very cold but not frozen through. Trim off any large pieces of fat normally around the edges of the steak, but some veins of fat in the middle of the steak are good. Slice the steak as thin as possible with a sharp knife.
  4. Place pizza stone in oven and preheat to 500 degrees F.
  5. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season steak with Worcestershire sauce, salt, and pepper. Cook for 2-3 minutes, stirring occasionally. Remove from pan and set aside.

Notes

If using prepared pizza dough that has been refrigerated, remove from the fridge, and allow to rest for 1-2 hours before rolling out and using.

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Creamy Lemon Spinach Orzo

30 minutes or less, MAIN DISHES, Nut Free, One pot/dish, Pasta, Quick & Easy, Recipes, Side Dishes, Vegetarian, Vegetarian
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Lemon orzo with spinach is creamy, cheesy, and bursting with flavor! It’s an easy, but delicious meal that is ready in less than 30 minutes with minimal cleanup! 

creamy spinach lemon ozro on a small white plate

Whether you are searching for a tasty side dish or meatless main course, lemon orzo is on the must make list! It’s almost a sin at how quick and easy it is to make. 

You can even serve your favorite protein on the side for a full balanced meal! Grilled salmon or chicken would taste delicious. 

Why We Love Spinach Lemon Orzo 

  • The entire meal is cooked in one pan. 
  • It’s simple and quick. 
  • Can be served alongside a main course or by itself. 
  • An easy way to sneak some extra greens in. 
ingredients needed for lemon spinach orzo

Ingredients Needed 

  • olive oil
  • Garlic cloves
  • kale
  • low-sodium vegetable broth
  • heavy cream
  • orzo
  • baby spinach
  • grated Parmesan cheese
  • lemon
  • Salt and pepper

How to Make Creamy Lemon Orzo with Spinach

Heat the olive oil in a large skillet over medium high heat. Add the garlic and saute until fragrant. 

sautteeing spinach in a cast iron pan

Stir in the kale and cook until it starts to wilt. 

Then stir in the heavy cream and veggie broth, bring to a simmer. 

Stir in the orzo and cook until al dente (or for about 9 minutes). 

top view of creamy lemon and spinach orzo in a cast iron pan

Stir in the spinach and turn off the heat. 

Add the parmesan cheese, lemon zest, and lemon juice. 

Season with salt and pepper, then serve! 

top view of lemon orzo on a white plate with a fork

Tips for Making Lemon Orzo 

  • Although it’s not always available, whole wheat orzo can be used. 
  • Any hearty dark leafy green (such as Swiss chard, collard greens, or mustard greens) can be substituted for the kale. 
  • Do not let the garlic burn! If it gets over cooked it will have a bitter taste. 
  • To add more lemon flavor with the acid use zest instead. 
  • We love using orzo, but you can also use other small pastas if needed. 
  • For those who like using herbs, basil and thyme go great with these flavor combos. 
  • Peas and mushrooms are other veggie options that could be added if desired. 

Storing and Reheating 

Orzo recipes are best eaten the same day, but when kept in an airtight container in the fridge they can be eaten up to 3 days later. 

When it cools, the orzo soaks up the sauce. When reheating you may want to add a little more broth, cream, or water to thin it out. It’s also best reheated over low heat on the stovetop. 

creamy lemon orzo with spinach on a plate with lemons in the background


Is Orzo and Rice the Same Thing?

No. Orzo is actually considered pasta. Normally you would cook it in boiling water and drain just like any other noodles. Rice is a grain that soaks up the moisture while cooking. 

Remember, for this recipe the orzo cooks in the creamy sauce! So there’s no reason to make it in another pot. 

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top view of lemon orzo on a white plate with a fork

Quick Creamy Lemon Spinach Orzo

  • Author: Chef Julie RD
  • Yield: 4 servings 1x
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Description

Lemon orzo with spinach is creamy, cheesy, and bursting with flavor! It’s an easy, but delicious meal that is ready in less than 30 minutes with minimal cleanup! 

Ingredients

Scale

1 tablespoon olive oil
2 cloves garlic, sliced
2 cups kale, chopped
2 cups low-sodium vegetable broth
½ cup heavy cream
1 cup orzo
3 cups baby spinach, stems removed
¾ cup grated Parmesan cheese
1 lemon, juiced and zested
Salt and pepper, to taste

Instructions

1. In a large skillet heat olive oil over medium-high heat. Add garlic and cook until just fragrant, about 1 minute. (Do not overcook or garlic will burn, and garlic will be bitter) Add the kale and sauté for a minute until it starts to wilt.
2. Stir in vegetable broth and heavy cream; bring to a simmer.
3. Stir in orzo and cook for 9 minutes or until al dente.
4. Stir in spinach.
5. Turn off the heat and stir in parmesan, lemon juice, and lemon zest.
6. Season with salt and pepper, to taste.

Notes

Can substitute with whole wheat orzo (although it is not always available in grocery stores)
Substitute any hearty dark leafy green for the kale like collard greens, Swiss chard, mustard greens, etc.

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Chickpea Salad Sandwich Without Mayo

30 minutes or less, Beans & Grains, Dietary, Egg Free, MAIN DISHES, PREP, Recipes, Sandwiches & Burgers, Vegetarian, Vegetarian
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Get out of your lunchtime rut and make packing lunches more exciting with this Chickpea Salad Sandwich. 

half of a chickpea salad sandwich on a cutting board

Ever get in a lunch rut? Need new ideas for packing your kids’ or your own lunch? Are packable noontime options dwindling? Surely you’ve met the ‘What shall I pack for lunch?” question.

I always pack my lunch for the next day the night before. If not, I’m typically running out the door and a Siggi’s yogurt, KIND bar, and a piece of fruit are just tossed in my bag on my way out. I don’t mind those “snacky” kind of lunches once in a while, but I’d prefer more of a meal kind of lunch.

Plant-Based Proteins:

This chickpea walnut sandwich is a plant-based tuna/chicken salad makeover. I always try and make sure protein is present at lunchtime to help keep me full through the afternoon. Chickpeas are the perfect pulse for this recipe because the firm texture holds its shape. The addition of the walnuts is key for the crunch factor, while also providing heart-healthy fats.

chickpea salad sandwich on rye bread with an apple

Are garbanzo beans the same as chickpeas?

Yes. Originally the name garbanzo bean came from the Spanish community and over time different cultures have referred to them as another name. Eventually, these beans came to be known as chickpeas to most people in the world today.

Are chickpeas lectins?

Yes, chickpeas are considered a legume, and all legumes contain lectin. Lectin, a protein, binds to carbs and is known to some as an anti-nutrient. This is somewhat a controversial concept, because people with stomach sensitives may see an effect, but most do not. Also, most foods containing lectin are high in antioxidants, so the good outweighs the bad. If you are concerned about lectins, know that once they are cooked, the lectin is deactivated.

chickpea salad sandwich on rye bread cut in half

Ingredients for Chickpea Salad Sandwiches

  • chickpeas
  • walnuts
  • plain Greek yogurt – Greek yogurt is a great substitute for mayonnaise to trim back on saturated fat and replace it with a boost of protein and calcium instead.
  •  Dijon mustard
  •  honey
  • scallions
  • salt and pepper to taste
  • whole wheat bread, toasted
  • (Optional) Toppings: lettuce, tomato, onion

How to Make a Chickpea Salad Sandwich Without Mayo

Mash the chickpeas in a small bowl using a fork. Don’t over-mash, we aren’t making hummus!

Mix in the nuts, mustard, greek yogurt, honey, and scallions. Season with salt and pepper to taste.

Spread the chickpea salad on your bread to make the perfect sandwich. You can also add it on top of a salad, or dip with crackers – this chickpea walnut mixture is versatile to get you out of your lunchtime rut.

vegetarian chickpea salad sandwich on a cutting board

Should you rinse canned garbanzo beans?

You should and mainly it’s because the liquid contains a lot of unnecessary sodium which is why. most recommend draining and rinsing chickpeas before using.

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cut in half chickpea sandwich

Chickpea Walnut Sandwich

  • Author: Chef Julie Harrington, RD
  • Prep Time: 15
  • Total Time: 15 minutes
  • Yield: 2
  • Category: sandwich
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Ingredients

Scale
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • ⅓ cup chopped walnuts
  • 3 tablespoons plain Greek yogurt
  • ½ teaspoon Dijon mustard
  • 1 tablespoon honey
  • 2 tablespoons scallions, thinly sliced
  • salt and pepper to taste
  • 4 slices whole wheat bread, toasted
  • (Optional) Toppings: lettuce, tomato, onion

Instructions

  1. Add chickpeas to a bowl and lightly mash with a fork. (Not too much. We aren’t making hummus!) Add walnuts, Greek yogurt, Dijon mustard, honey, and scallions and mix together. Season with salt and pepper, to taste.
  2. Add a desired amount of the chickpea mixture to the bread and add desired toppings. Top with the other slice of bread.

Notes

Recipe adapted from Minimalist Baker.

Keywords: sandwich, vegetarian, plant-based

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other recipes you may enjoy

Smashed Chickpea Scramble

Cucumber, Tomato, & Chickpea Salad

Peanut Butter Chocolate Chip (Chickpea) Cookies

Make PERFECT Hard Boiled and Soft Boiled Eggs in the Instant Pot

30 minutes or less, Breakfast & Brunch, Dairy Free, Dietary, Fall, Gluten Free, Instant Pot/Slow Cooker, MAIN DISHES, Make ahead, Nut Free, One pot/dish, PREP, Quick & Easy, Recipes, Seasonal, Snacks, Spring, Summer, Vegetarian, Winter
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Do you have an Instant Pot and don’t know where to start? I am still getting the hang of it, but I’ve mastered how to make PERFECT hard-boiled and soft-boiled eggs in the Instant Pot.

Disclosure: This post was sponsored by the American Egg Board and the Egg Nutrition Center. Thank you for supporting the brands that make this blog possible!

instant pot hard boiled eggs on a gray plate next to egg carton and shells

What Can the Instant Pot Do?

215,000+ Amazon customers purchased the Instant Pot on Prime Day alone. Now that it’s in everyone’s kitchen they are looking for new recipes to try.

The Instant Pot is a single appliance that does the job of seven (yes, seven!) different kitchen appliances. It can handle the tasks of a slow cooker, electric pressure cooker, rice cooker, steamer, yogurt maker, sauté/browning pan, and a warming pot. Think of all those appliances taking up space in your kitchen that can be replaced by one.

New to using the Instant Pot? Learn about these seven tips for efficiently using your Instant Pot.

While I am still learning all the functions of the Instant Pot, the first technique I mastered was preparing hard and soft-boiled eggs.

infographic for cooking eggs in the instant pot

How Are Eggs Healthy?

One large egg has 6 grams of high-quality protein and all 9 essential amino acids. Nearly half the protein is in the yolk so don’t ditch the yolk!

Eggs were once avoided and criticized for their cholesterol content. However, the totality of scientific research has shown no or little effect between dietary cholesterol and cardiac outcomes or markers of heart disease risk in healthy individuals.

Government and health organizations have revised their dietary cholesterol recommendations. The 2015-2020 Dietary Guidelines for Americans place no daily limit on dietary cholesterol intake. Foods like egg yolks and some shellfish are higher in dietary cholesterol but not saturated fats making them a healthful choice along with healthy eating patterns.

Hard-boiled eggs are something I pretty much meal prep every week for myself. One large egg has varying amounts of 13 essential vitamins and minerals, including choline plus the antioxidants lutein and zeaxanthin, all just for 70 calories.

three hard boiled instant pot eggs on a gray plate next to the shells

Why the Instant Pot method works:

Now, I know making hard-boiled eggs on the stovetop is not too challenging, but this Instant Pot method makes it even simpler and in just 5 minutes, they are ready. Plus, there is a science behind why cooking eggs in the Instant Pot make them easier to peel. The reason according to Alton Brown is:

“Eggs that are quickly heated are easier to peel than eggs that are slowly heated, say in cold water brought to a boil. Fast cooking prevents the white from bonding so epoxy-like to the outer membranes. Since pressure steamers can generate temperatures between 230 and 250 degrees F it is suspected that this is actually why folks think they’re magic egg machines.” Also, thorough cooling eases peeling by allowing the proteins in the albumen to fully set and harden, thus preventing tearing.

instant pot sitting next to gray striped towel

How to Make Soft Boiled Eggs in the Instant Pot

Pour the water in and place the rack (trivet) in the bottom. Then sit the eggs on the rack in the Instant Pot in a single layer.

Cook for 3 minutes on high pressure. Once the timer goes off, quickly release the pressure.

Transfer the eggs to a bowl with ice and cold water until they are cool enough to hold in your hand.

Peel right away.

The Best Pressure Cooker Hard Boiled Eggs

If you want to make hard boiled eggs in the Instant Pot, pour the water in. Set the rack in the bottom. Place the eggs on the rack. Cook for 5 minutes using high pressure. Let the pressure release naturally for 5 minutes, then transfer to an ice bath. Peel once they are cool enough for you to hold.

Tips for Making

  • Make sure the eggs are in a single layer, do not stack them.
  • There is an accessory you can buy that is specifically for making eggs in the Instant Pot that may allow you to cook more at a time.
  • When you release the pressure, place a towel over the top. Also make sure the pressure cooker is away from cabinets so the steam doesn’t ruin them.

How Long Do Cooked Eggs Last?

Hard-Boiled Eggs will keep up to a week in your refrigerator. Make a few perfect hard-boiled eggs to create delicious recipes throughout the week.

cobb salad topped with hard boiled eggs made in the pressure cooker

A few ways I use hard-boiled eggs are:

  • Pair hard-boiled eggs with avocado and tomato. I usually just add a little salt and pepper, but when I’m looking to add an extra pop of flavor, I add everything but the bagel, sesame seasoning blend.
  • For a filling snack, try my version of a “quick deviled egg”. Scoop out the yolk, mix with hummus and fill back in the egg white.

Ways to Use Instant Pot Eggs

(source)

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Make PERFECT Hard Boiled and Soft Boiled Eggs in the Instant Pot

★★★★★ 5 from 4 reviews
  • Author: Chef Julie Harrington, RD
  • Prep Time: 3
  • Cook Time: 5
  • Total Time: 8 minutes
  • Yield: 5
  • Method: Instant Pot
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Description

Make PERFECT Hard Boiled and Soft Boiled Eggs in the Instant Pot EVERY. SINGLE. TIME.

Ingredients

Scale

Ingredients:
Eggs (up to as many that can fit in an even layer in your Instant Pot – do not stack)
1 cup water

Equipment:
Instant Pot with the rack

Instructions

Place the rack in the bottom of the pot. Pour the water in the pot. Place the eggs on the rack.

For soft-boiled:
Set Instant pot on high pressure on manual 3 minutes. Quick release placing a towel over the valve. Quickly add eggs to a bowl with cold water and ice until cool enough to hold. Peel right away.

For hard-boiled:
Set Instant Pot on high pressure on manual 5 minutes. Natural release 5 minutes then use quick release placing a towel over the valve. Quickly add eggs to a bowl with cold water and ice until cool enough to hold. Peel right away.

Keywords: eggs, instant pot, meal prep

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Make PERFECT Hard Boiled and Soft Boiled Eggs in the Instant Pot #instantpot #protein #cookingtip #healthy #breakfast #snack #eggs
Make PERFECT Hard Boiled and Soft Boiled Eggs in the Instant Pot #instantpot #protein #cookingtip #healthy #breakfast #snack #eggs

Zucchini Bread Smoothie

30 minutes or less, Dairy Free, Drinks & Smoothies, Egg Free, Fall, Gluten Free, Recipes, Summer, Vegan, Vegetarian
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This Zucchini Smoothie tastes exactly like your favorite veggie bread! Only 8 ingredients needed for a full on powerhouse in a glass!

zucchini smoothie in a small glass with straw next to diced zucchini

This smoothie literally does taste like zucchini bread. When I took the first sip of this smoothie, my tastebuds could identify every single flavor that was blended together.

We pretty much have all heard of adding leafy greens to smoothies but have you considered veggies like zucchini. I recently started adding this vegetable to my smoothie with the plethora I’ve been picking up from the farmer’s market.

The other recipe that I run to when I have too many zucchini on hand is my chocolate chip zucchini bread, which I’m sure everyone has tried at some point (there’s also a gluten free version). One thing I really love about this smoothie is that it’s healthy, but its taste is absolutely delicious!

Don’t let the green color be a turn-off. Actually, most green smoothies are the ones with the best nutrition profiles!

For the future when you need a savory zucchini side dish try these Zucchini Carrot Fritters.

green zucchini smoothie on a board next to white towel and diced zucchini pieces

Healthy Zucchini Smoothie Ingredients

Check out all of the vitamins, minerals, and antioxidants that are packed in every glass you make!

Banana: rich in potassium and fiber
Zucchini: vitamins C and A, potassium, folate, and fiber
Spinach: potassium, magnesium, and vitamins B6, B9, and E, high amounts of carotenoids, vitamin C, vitamin K, folic acid, iron, and calcium
Walnuts: rich in omega-3 fats, protein, copper, manganese
Cinnamon: polyphenol antioxidants
Ginger: anti-inflammatory and antioxidant properties
Orange Zest: fiber, vitamins, and polyphenols

Smoothie Meal Prep Tips

If you are a beginner at making smoothies, I recommend starting with baby spinach. It’s a neutral veggie that blends well. Honestly, if you are using nut butters, protein powder, and/or berries; all of those ingredients overpower the taste of the spinach. You can’t even tell it’s in there!

PRO TIP: After you open your spinach (the kind in the plastic containers from the store) place a paper towel on top. This keeps the condensation from the lid off the greens and makes it stay fresher a little longer.

Chop and steam your zucchini before adding it to your smoothie. Not only does it blend better this way, but your body can absorb more nutrition. When you steam the zucchini, it breaks down the cell wall and opens up the micronutrients, which makes it easier for your body to absorb and digest.

Transfer the steamed zucchini to a parchment-lined baking sheet and place it in the freezer (this is also a good tip for berries too). Once they are frozen, place them in small plastic bags so you can easily toss them in the blender the next time you go to make a smoothie.

You can watch the video for all of the smoothie tips if you want!

healthy zucchini smoothie in a small glass with paper straw next to diced zucchini pieces
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Zucchini Bread Smoothie via Chef Julie Harrington, RD @ChefJulie_RD #zucchini #zucchinibread #smoothie

Zucchini Bread Smoothie

  • Author: Chef Julie Harrington, RD
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 1 serving 1x
  • Category: Drinks
  • Cuisine: American
Print Recipe

Description

Zucchini bread in smoothie form, while adding in extra veggies!

Ingredients

Scale
  • 1 small banana (frozen)
  • 1/2 cup zucchini (chopped, steamed, and frozen)
  • 1 cup baby spinach
  • 1 tablespoon walnuts, chopped (or 1 tablespoon Pamela’s Nut Flour Blend)
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon orange zest
  • 1 cup unsweetened vanilla almond milk (or milk of choice)

Instructions

  1. In a blender, combine all ingredients. Blend until smooth and creamy.
  2. For a thicker consistency, add ice. For a thinner consistency, add water.

Keywords: smoothie, drink

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Beef Crostini with Horseradish Cream

Appetizers, Dips, Sauces & Spreads, Holiday, MAIN DISHES, Meat, Nut Free, Recipes
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Enjoy this Beef Crostini appetizer topped with a creamy horseradish spread the next time you host a party or just want a light, delicious dinner. 

beef crostini appetizer made with steak and a horseradish spread on a thin sliced fresh baguette

Doesn’t the word crostini just sound fancy? If you didn’t know what it was and saw it on a menu, you would probably wonder what that fancy-sounding appetizer was. 

Today I am going to show you how easy it is to make steak crostinis with a delicious creamy horseradish spread that is going to keep you and your guests coming back for more! Even though people love making these for cocktail parties and special occasions, they are also a great lunch idea! 

Although these crostinis sure are tasty, they are healthy too! 

When compared to other ingredients that people consider high protein such as quinoa, peanut butter, black beans, and edamame, a 3 ounce serving of beef contains the same amount of protein but with fewer calories. 

It’s also full of other great nutrients like iron to help the body use oxygen, choline which has been shown to help support nervous system development, and selenium to help prevent cell damage. 

Beef Crostini Ingredients 

Beef – rib cap, skirt, or flank steak

shallots, thinly sliced

olive oil 

salt

balsamic vinegar

French baguette

Chives for garnish

For the Marinade: 

Worcestershire sauce

balsamic vinegar

olive oil

Dijon mustard

maple syrup

Salt and black pepper

For the Horseradish Spread:

horseradish (not horseradish sauce)

plain Greek yogurt

cream cheese

lemon juice

Salt and black pepper

Worcestershire sauce

close up of a beef crostini with horseradish cream spread

How to Make Crostinis with Beef and Horseradish Sauce 

Making the Marinade: Whisk together the Worcestershire sauce, balsamic vinegar mustard, oil, maple syrup, and salt and pepper in a large shallow dish. Cover both sides of the beef by submerging it. Cover the dish and allow it to marinate for one and a half to two hours. 

Preparing the Spread: Combine the horseradish, greek yogurt, lemon juice, cream cheese, salt, pepper, and Worcestershire sauce in a small bowl. Mix until it’s combined. You can also use a hand mixer to whip the spread for a lighter and fluffier consistency. Refrigerate until you are ready to use. 

Cooking the Shallots: Over medium-high heat, warm up the saucepan. Add the thinly sliced shallots and salt, then saute until they are golden brown. Pour in the vinegar and continue cooking until the shallots have absorbed the balsamic. Take the pan off the heat and set it aside. 

Making the Crostini: Preheat the oven to 400 degrees and prep a baking sheet by lining it with parchment paper. Lightly brush the olive oil on the bread using a pastry brush and place it on the baking sheet. Bake for 5 to 10 minutes, then flip them and continue baking until they are toasted. 

Cooking the Beef: Heat a cast-iron skillet over high heat. While you are waiting, remove the beef from the marinade and pat dry. Add the oil to the pan, once it’s warm, sear the beef for 5 minutes or until a nice crust forms. Flip and repeat for the other side and cook until the internal temperature reaches 135 degrees. Let the steak rest for 5-10 minutes to lock in the flavor and to finish cooking to 140 degrees. 

Assembling the Crostinis: Spead the horseradish sauce onto both sides of the bread slices. Add the beef and top with the balsamic shallots. If you are using chives as a garnish just sprinkle those on. 

top view of a steak crostini made with french bread and horseradish spread

What Other Cuts of Meat Can You Use to Make Crostini Appetizers? 

You can use whatever cut of beef you would like. Here are some of the more popular options. 

  • Roast beef – if you wanted to add that to this recipe or skip the marinading you could buy roast beef from the deli. 
  • Filet mignon – prepare the same way as the recipe is written
  • Beef tenderloin

Making Steak Crostini Ahead of Time 

If you want to avoid the party stress of making everything at once, you can easily make the horseradish spread a day before. 

While the beef would be best freshly made, you could also make it a day or so ahead of time, then reheat it before assembling the crostinis. 

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Beef Crostini Appetizer with Horseradish Spread

  • Author: Chef Julie Harrington, RD
  • Yield: 12 crostini 1x
Print Recipe

Description

Enjoy this Beef Crostini appetizer topped with a creamy horseradish spread the next time you host a party or just want a light, delicious dinner.

Ingredients

Scale

Marinade:

¼ cup Worcestershire sauce

¼ cup balsamic vinegar

¼ cup olive oil

2 tablespoons Dijon mustard

2 tablespoons maple syrup

1 teaspoon salt

½ teaspoon black pepper

1 pound rib cap, skirt, or flank steak, fat and gristle trimmed

For the spread:

2 tablespoons horseradish (not horseradish sauce)

3 tablespoons plain Greek yogurt

4 ounces cream cheese, softened

1 teaspoon lemon juice

½ teaspoon salt

¼ teaspoon black pepper

1 teaspoon Worcestershire sauce

Other:

3 large shallots, thinly sliced

1 tablespoon olive oil

½ teaspoon salt

1 tablespoon balsamic vinegar

1 French baguette, sliced on a bias (angle) into ½-inch thick pieces

Olive oil, for brushing and for the pan

Chives, finely chopped, to garnish, optional

Instructions

  1. For the marinade: In a large shallow dish, whisk together the Worcestershire sauce, balsamic vinegar, olive oil, Dijon mustard, maple syrup, salt, and pepper. Submerge the meat into the marinade, being sure to cover both sides. Cover with plastic wrap and marinate for one in a half to two hours.
  2. For the spread: As the meat is marinating, in a small bowl mix together the horseradish, yogurt, cream cheese, lemon juice, salt, pepper, and Worcestershire sauce until well combined. (For a lighter texture, beat with an electric mixer for a fluffier consistency) Place spread in the refrigerator until ready to use
  3. For the shallots: Heat a small sauté pan over medium-high heat. Add shallots and salt and sauté until golden brown. Add the balsamic vinegar and continue to sauté until balsamic has absorbed into the shallots. Remove from heat and set aside.
  4. For the crostini: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Using a pastry brush, lightly brush olive oil on the bread and place on the baking sheet. Bake for about 10-15 minutes, turning halfway through the cook time, until toasted.
  5. For the meat: Heat a large cast iron skillet over high heat. Remove the meat from the marinade, pat dry, and discard the marinade. Heat oil in the pan. Place meat in the hot skillet and sear for about 5 minutes until a nice crust forms. Using tongs, turn the meat to sear the other side for about 5 minutes or until internal temperature reaches 135 degrees F. Remove from heat and let rest for 5-10 minutes allowing it to carry over cook to 140 degrees for medium. Slice along the grain.
  6. Assemble: Spread the horseradish mixture on each of the slices of bread. Top with slices of meat and then top with balsamic shallots. Sprinkle with chives, if using.
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Instant Pot Lemon Ginger Salmon is a quick and easy 20 minute meal that’s also healthy and can be served with just about any side dish.

salmon layered with ginger and lemon in an instant pot

A lot of Instant Pot recipes are used for tough cuts of meat. The function of the Instant Pot creates steam under extreme pressure and forces its way to the tough fibers of the meat breaking them down to become tender.

But what if you have an already delicate protein like salmon?

You can still utilize the Instant Pot for more delicate proteins like salmon, but the Instant Pot is utilized a little differently.

Instead of searing and submerging in liquid, utilize the steaming rack of the Instant Pot. Add a little liquid on the bottom which will steam the salmon and infuse flavors into the final product. For this recipe, I used vegetable broth and a few sprigs of parsley. Utilize different herbs to infuse flavors.

Why I Love Instant Pot Salmon

  • Tender and never dry or overcooked
  • Juicy, flavorful, and ready in less than 30 minutes
  • A great meal prep recipe
  • Minimal ingredients needed
hands holding a bowl of quinoa, salmon, and green beans

Salmon Nutrition

Research shows eating seafood two to three times per week reduces the risk of death from any health-related cause. Seafood provides unique health benefits as a lean protein and is the best source for omega-3 fatty acids, which are healthy fats essential to human health and development.

Use this simple and flavorful Instant Pot Lemon Ginger Salmon to help you meet the mark for enjoying seafood 2-3 times each week!

Embrace the unsaturated fats found in foods such as walnuts, seeds, plant oils, avocados, and fatty fish such as salmon, tuna, trout, sardines, mackerel, and herring.

Fats play an essential role in human health from head (brain) to toe (joints). Replacing just 5 percent of your caloric intake from so-called bad fats (like trans and saturated fat found in red meat) with unsaturated fat from seafood and plant-based foods can reduce your risk of death by 27 percent.
(source)

Choosing the Best Salmon

There is no right or wrong choice when it comes to picking out salmon, but there are quite a few differences.

Wild, Farm-Raised, or Frozen?

It’s important to know that just because salmon can be frozen, doesn’t mean it loses its nutritional value. Frozen salmon is a great budget option and good seafood to have on hand in the freezer.

Farm raised salmon typically contains more fat because of the diet and environment the fish are in. Compared to wild salmon, which feed on other natural food sources. Wild caught salmon usually contains more minerals as well.

While both breeds have contaminants, they are higher in the farmed salmon, but stricter rules have been put in place.

Lemon Ginger Salmon Ingredients

  • vegetable broth
  • fresh parsley
  • salmon fillet
  • salt and pepper to taste
  • fresh ginger
  • lemon
salmon placed in an instant pot topped with lemon and ginger slices

How to Make Lemon Ginger Salmon in the Instant Pot

Pour the veggie broth into the Instant Pot and add the trivet in. Spray the trivet with cooking spray.

Skin side down, place the salmon on the rack, and season with salt and pepper. Lay the pieces of ginger and lemon on top. By simply laying the lemon and ginger on top of the salmon fillet, the flavors penetrate into the salmon fillet creating fresh and vibrant flavors.

Place the lid on and turn the valve to the sealing position. Cook on high pressure for 3 minutes.

Once it’s ready, turn the valve back to quickly release the pressure. Be careful and stand back, the steam is extremely hot.

Take the trivet out by grabbing the handles then transfer the salmon to serve.

Can You Use Frozen Salmon?

You can, just allow it time to thaw before adding it to the pressure cooker.

quinoa, salmon, and green beans in a white bowl with white napkin
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quinoa, salmon, and green beans in a white bowl

Instant Pot Lemon Ginger Salmon

  • Author: Chef Julie Harrington, RD
  • Prep Time: 5
  • Cook Time: 3
  • Total Time: 8 minutes
  • Yield: 3-4 1x
  • Category: dinner
  • Method: Instant Pot
Print Recipe

Description

You’ll be soon adding this easy Instant Pot Lemon Ginger Salmon to your weekly dinner menu rotation.

Ingredients

Scale

1/2 cup vegetable broth
1 small bunch of fresh parsley
1 pound salmon fillet (about 1-inch thick)
salt and pepper, to taste
1 small knob (about 2 tablespoons) fresh ginger, sliced
1 lemon, sliced

Instructions

Pour broth and parsley in the Instant Pot and then put in the steamer rack (coated with cooking spray) at the bottom, making sure the handles are extended up.

Place salmon, skin side down, on the steamer rack. Sprinkle with salt and pepper. Layer on pieces of ginger and lemon.

Close the Instant Pot and make sure vent is turned to “Sealing”. Plug it in, press “Steam” and press the + or – buttons to set it to 3 minutes. When the Instant Pot beeps that it’s done, quick release the pressure, being careful to stay out of the way of the steam that will shoot up. Press the “Warm/Cancel” button. Remove lid, and using hot pads, carefully remove rack with salmon and set on a plate.

Serve alongside a whole grain and vegetable for a complete meal. 

Notes

Cooking time may vary. Depending on the thickness of your salmon, 3 minutes is perfect for a fillet that’s about 1 inch at its thickest part.

Keywords: salmon, Instant Pot, dinner, healthy fats, heart healthy

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Best Classic Beef Chili Recipe

30 minutes or less, Dairy Free, Egg Free, Fall, Freezer Friendly, Gluten Free, MAIN DISHES, Meat, One pot/dish, Recipes, Soups & Stews, Winter
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Are you ready to enjoy the best classic beef chili you have ever tasted? Made with hearty ingredients like ground beef and beans, and full of flavor from our chili seasonings. 

classic beef chili made with ground beef topped with avocado next to cheese and tortilla chips

This recipe was originally created for the Beef Throwdown with New York Beef Council

I love a good bowl of chili, but depending on where you live, chili can look a little different. So I decided to take it back to the good ole’ days and create a classic beef chili that has those traditional flavors, heartiness, and simple ingredients. 

In case you are wondering, this is actually a healthy beef chili recipe and is packed full of protein. Obviously ground beef plays a big part, but the black beans and pinto beans are a good source of plant-based protein too. 

Beef is a great source of iron and helps with muscle maintenance, growth, keeps you fuller because of the protein content, and is full of vitamins and minerals, including creatine.

One of my favorite things about this homemade chili is that it requires pantry staples. This means you probably already have most of the ingredients on hand so you may not even have to make a trip to the store!

Classic Beef Chili Ingredients

Protein: ground beef, black beans, pinto beans

Spices: salt, garlic (minced and powder), chili powder, cumin, oregano, salt

Veggies: carrots, onion, fire roasted crushed tomatoes, tomato paste, jalapeno

Liquids: olive oil, beef, or chicken broth

Toppings: sour cream, cheese, avocado, chives, tortilla chips

How to Make this Ground Beef Chili Recipe with Beans

Heat a large stock pot or Dutch oven over medium-high heat, then add the oil. Once the oil is hot, add the ground beef and salt. Brown the beef until it’s no longer pink. 

Drain off the grease, but keep 1 to 2 tablespoons in the pot. Set the cooked ground beef to the side for now. 

Add the diced onions and carrots, allow them to cook just until softened. 

Place the jalapeno and garlic in, continuing cooking for another 2 minutes. 

Sprinkle in the remaining spices, and stir to combine. Then add the tomato paste and stir until the veggies are coated and saute for 2 more minutes. 

Pour in the roasted tomatoes and broth. Be sure to scrap the bottom when stirring to remove any bits that are stuck. 

Stir in the beans and cooked beef, then bring the chili to a low simmer. 

Cover and let it cook on low heat for at least 45 minutes. Chili is really great and flavorful when it cooks for at least 2 hours, so if you have the time, let it go longer. 

Stir occasionally. If you find that it is becoming too thick, you can add a little water or broth. 

Serve with your favorite toppings! 

ground beef chili in a bowl topped with tortilla chips, avocado, cheese, chives, and sour cream

What Beef Can Be Used in Chili? 

Because I was going for a classic recipe I chose ground beef, but there are tons of varieties of beef chilis. Here are a few cuts that are more popular:

  • Brisket – if you like corned beef or pastrami you would like brisket chili
  • Beef Chuck – because this cut is a little tougher, this is best for slow cooker chili
  • Meat from boneless short ribs – these are cheaper than bone in ribs

How to Store Healthy Beef Chili

Allow the chili to cool completely before transferring it to an airtight container and refrigerate. It will stay fresh for up to 4 days. 

To freeze, place the chili in a freezer-friendly container and store for up to 2 months. You can also freeze in single-serving portions to make meal prep easier. If you want to reheat the full batch, store the chili flat in a plastic bag to save space in the freezer. 

classic ground beef chili and beans in a red bowl topped with garnishes

Hosting a Chili Bar Party 

If you want to let your guests do the work or allow them to customize their chili to their liking try a chili bar. 

Simply make the chili then set it out, along with all of the toppings. You could also transfer the chili to a slow cooker and place it on warm if you wanted to set up a table with all of the ingredients. 

Chili bars are great for parties and game days, plus you hardly have to worry about entertaining full time! 

Chili Bar Topping Ideas  

  • Sour cream 
  • Greek yogurt 
  • Cheddar cheese 
  • Sliced jalapenos 
  • Pico de gallo 
  • Tortilla crunchies 
  • Oyster crackers 
  • Chives 
  • Hot sauce
  • Diced onions
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ground beef chili in a bowl topped with tortilla chips, avocado, cheese, chives, and sour cream

Classic Chili with Ground Beef

  • Author: Chef Julie Harrington, RD
  • Yield: 6–8 servings 1x
Print Recipe

Description

Are you ready to enjoy the best classic beef chili you have ever tasted? Made with hearty ingredients like ground beef and beans, and full of flavor from our chili seasonings. 

Ingredients

Scale

1 teaspoon olive oil

1 ½ pounds ground beef

2 teaspoons salt

1 medium onion, diced

4 carrots, peeled and finely diced

1 jalapeno, finely minced (optional)

4 cloves garlic, minced

2 tablespoons chili powder

2 tablespoons cumin

1 tablespoon oregano

1 teaspoon garlic powder

4 tablespoons tomato paste

1 (28-ounce) can fire roasted crushed tomatoes

2 cups beef or chicken broth

1 (14-ounce) can black beans, drained and rinsed

1 (14-ounce) can pinto beans, drained and rinsed

Toppings: sour cream, cheese, avocado, chives, tortilla chips, etc.

Instructions

  1. Heat a large Dutch oven or pot over medium high heat. Add oil and let heat to medium high heat. Add the ground beef, breaking into small crumbles with a wooden spoon. Add salt and continue to cook until beef have browned and fully cooked.
  2. Drain beef draining off most of the fat, but reserve 1-2 tablespoons in the pot. Add the onions and carrots. Sauté until soft. Add the jalapeno and garlic. Continue to sauté for another 1-2 minutes or until fragrant.
  3. Add the chili powder, cumin, oregano, and garlic powder. Stir to combine. Add the tomato paste and stir to coat the vegetables. Sauté for about 2 minutes.
  4. Pour in the fire roasted tomatoes and broth, scraping the bottom of the pan to lift anything that started to stick.
  5. Stir in the beef, black beans, and pinto beans.
  6. Bring chili to a low simmer. Cover the pot and allow to simmer on low heat for at least 45 minutes (ideally up to 2 hours to really develop the flavors!) Keep checking and stirring the chili every so often. If the chili becomes too thick, thin with additional broth or water.
  7. Top with your favorite topping and enjoy!
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More Soups, Stews, and Chilis to Try:

Turkey Pumpkin Chili

Beef and Barley Soup

Chicken Zoodle Soup

Beef Meatball Gyros

30 minutes or less, Dips, Sauces & Spreads, MAIN DISHES, Meat, Sandwiches & Burgers
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Beef Meatball Gyros have all of the traditional flavors and are topped with a homemade Greek yogurt tzatziki sauce that is better than any restaurant you have ever tasted! 

beef meatball gyro open faced on small white plate with greek yogurt tzatziki

Most of the time you probably don’t make gyros at home, because they seem a little complicated and they have to taste just right because you are comparing them to the best Greek takeout in town. 

Using ground beef and making a meatball gyro is so much easier and when you top it with my famous greek yogurt tzatziki sauce it’s even better! 

What Is Typically in a Gyro? 

Traditional gyros are made from shaved lamb, beef, a combination of both, and sometimes chicken. If you were to see a behind-the-scenes view of an authentic Greek restaurant you would probably notice the vertical rotisserie. Also if you have ever been to a fair, you know what i am talking about. 

The seasoned meat (it usually has a lot of herbs for the Greek flavor, heavy on the garlic) is served on a warm pita, topped with lettuce, onions, feta, and smothered in tzatziki. 

Why Use Ground Beef? 

Beef is an excellent source of protein, choline, iron, and other important vitamins that help our bodies stay healthy. 

According to the New York Beef Council, “On average, a 3 ounce serving of beef provides half (25grams) of the Daily Value for protein, which is one of the most satisfying nutrients.”

It’s also an affordable meat that can go a long way when feeding larger families depending on the dish you are making.

folding together the homemade beef gyro on a white plate

Ingredients Needed for Ground Beef Meatball Gyros 

panko breadcrumbs – no need to grab the seasoned kind just go with the plain

milk

lean ground beef

onion, grated

cloves of garlic

Egg

Spices: Italian parsley, cumin, oregano, thyme, salt, and pepper

What You Need for Greek Yogurt Tzatziki:

plain Greek yogurt

English cucumber

garlic

olive oil

fresh dill

Salt and black pepper

fresh lemon juice

close up of a homemade meatball gyro with tzatziki and toppings

Making the Greek Yogurt Tzatziki Sauce

Combine the Greek yogurt, cucumber, oil, spices, lemon juice, and cucumber into a small bowl. Taste, then adjust the seasonings as desired. 

Place it in the fridge covered until you are ready to serve. You can also make it ahead of time if needed. 

How to Make Homemade Gyros Using Ground Beef 

Line a baking sheet with parchment paper or a silicone baking mat and preheat the oven to 450 degrees. 

Stir together the plain breadcrumbs and milk in a large bowl. Let it sit for 5 minutes. 

Then add the ground beef, eggs, and spices. Use a wooden spoon or your hands to mix the ingredients together. You want each meatball to have a little taste of all of the ingredients. 

Pinch off small amounts of the beef mixture to make the meatballs or use a cookie or ice cream scoop for more precise measurement. 

Place the meatballs on a baking sheet leaving a little bit of room in between each one. 

Bake until the internal temperature reaches 160 degrees which should take no more than 18 minutes. Sometimes the cooking time may vary based on the size of your gyro meatballs. 

Once they are ready, let them rest just a few minutes before making your gyro. 

close up of a meatball gyro on a flatbread garnished with parsley

Assembling the Perfect Meatball Gyro 

Combine the tomatoes, red onion, and cucumber in a small bowl and sprinkle with salt. 

Add a few meatballs in the center of each flatbread (warm these first if you would like). Then spoon on the greek yogurt tzatziki sauce down the center, top with the cucumber mixture. 

Add a little feta and chopped parsley, then wrap and serve! 

ground beef meatball gyro topped with feta and greek yogurt tzatziki sauce

Storing Leftovers

If you have any leftovers, store the meatballs, tzatziki, and cucumber mixture in the fridge for up to 4 days. 

It’s best to assemble when you are ready to serve so your bread doesn’t get soggy! 

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beef meatball gyro open faced on small white plate with greek yogurt tzatziki

Beef Meatball Gyros

  • Author: Chef Julie Harrington, RD
  • Yield: 4 Servings 1x
Print Recipe

Description

Beef Meatball Gyros have all of the traditional flavors and are topped with a homemade greek yogurt tzatziki sauce that is better than any restaurant you have ever tasted! 

Ingredients

Scale

For the Tzatziki sauce:

1 cup plain Greek yogurt

1/4 cup English cucumber, grated, pat dry with a paper towel

1 clove garlic, finely minced

1 teaspoon olive oil

1 tablespoon fresh dill, chopped

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1 tablespoon fresh lemon juice

Gyro Meatballs:

½ cup panko breadcrumbs

¼ cup milk

1 pound 93% lean ground beef

½ small onion, grated

3 cloves garlic, minced

1 large egg, beaten

2 tablespoons flat-leaf Italian parsley, chopped

1 teaspoon ground cumin

1 teaspoon dried oregano

½ teaspoon dried thyme

¾ teaspoon salt

½ teaspoon ground black pepper

To assemble:

1 cup English cucumber, finely diced

1 cup tomatoes, finely diced

1/2 cup red onion, finely diced

4 Flatbreads, likely toasted, if desired

Feta Cheese (optional)

Parsley for garnish (optional)

Instructions

For the Tzatziki Sauce:

  1. In a small bowl, combine the Greek yogurt, cucumber, garlic, olive oil, dill, salt, black pepper, and lemon juice. Adjust to taste. Cover and place in the refrigerator until ready to serve.

 

For the gyro meatballs:

  1. Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper.
  2. In a large bowl, stir together the panko breadcrumbs and milk. Set aside for 5 minutes.
  3. Add the ground beef, onion, garlic, egg, parsley, cumin, oregano, thyme, salt, and black pepper. With a wooden spoon (I prefer to use my hands!) mix until ingredients are evenly dispersed through the meat mixture.
  4. Form small meatballs, by using a small ice-cream scoop or eye-ball measurements, and place on the backing sheet.
  5. Bake for 12-18 minutes or internal temperature reaches 160 degrees F. (Cook time will vary depending on the size of your meatballs.)
  6. Allow meatballs to rest for at least 5 minutes before serving.

 

To assemble:

  1. In a small bowl, combine the cucumber, tomatoes, and red onion. Sprinkle with salt.
  2. Place a few meatballs down the center of each flatbread. Spoon a generous amount of Tzatziki sauce down the center next to the meatballs and top with a heaping spoonful of the tomato and cucumber mixture. Garnish with feta cheese and chopped parsley, if desired. Wrap up and enjoy!
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