A big thank you to Sara for being the guest chef of this class sharing all her pizza tips for the home chef! Be sure to grab a copy of her newest cookbook: PIZZA! PIZZA! PIZZA!
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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.
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.
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.
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.
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.
Add the heavy cream and simmer for 1 minute.
Stir in the parmesan cheese until melted.
Add the garlic powder, Italian seasoning, tomatoes, and spinach. Continue cooking until the spinach has wilted.
Place the chicken back in the sauce and season with salt and pepper to taste.
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!
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.
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.
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.
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.
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
Heat large skillet over medium high heat, Add 2 tbsp oil and allow to heat.
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.
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.
Add chicken broth and scrape up any browned bits from the bottom of the skillet.
Add heavy cream and bring to a simmer for 1 minute. Add Parmesan and stir until melted.
Add sun-dried tomatoes, Italian seasoning, and garlic powder.
Stir in spinach. Cook and stir until spinach is wilted. add chicken back in and coat with the sauce.
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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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!
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
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.
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).
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!
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.
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.
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 tablespoonolive 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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Get out of your lunchtime rut and make packing lunches more exciting with this Chickpea Salad Sandwich.
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.
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.
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.
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.
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.
Add a desired amount of the chickpea mixture to the bread and add desired toppings. Top with the other slice of bread.
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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!
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.
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.
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.
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.
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
Go for a traditional cobb salad but switch up your greens with a Kale Cobb Salad
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.
This Zucchini Smoothie tastes exactly like your favorite veggie bread! Only 8 ingredients needed for a full on powerhouse in a glass!
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!
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!
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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.
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
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
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.
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.
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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.
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
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!
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.
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!
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.
Toppings: sour cream, cheese, avocado, chives, tortilla chips, etc.
Instructions
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.
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.
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.
Pour in the fire roasted tomatoes and broth, scraping the bottom of the pan to lift anything that started to stick.
Stir in the beef, black beans, and pinto beans.
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.
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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!
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.
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
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.
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!
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!
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
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.
In a large bowl, stir together the panko breadcrumbs and milk. Set aside for 5 minutes.
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.
Form small meatballs, by using a small ice-cream scoop or eye-ball measurements, and place on the backing sheet.
Bake for 12-18 minutes or internal temperature reaches 160 degrees F. (Cook time will vary depending on the size of your meatballs.)
Allow meatballs to rest for at least 5 minutes before serving.
To assemble:
In a small bowl, combine the cucumber, tomatoes, and red onion. Sprinkle with salt.
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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Mediterranean Tuna Pasta Salad is a great party dish and is even better when it comes to meal prepping lunches!
When it comes to using tuna in recipes, sometimes the easy ones can be boring, especially when it comes to making lunches. The Mediterranean flavors and pasta add a whole new dimension to tuna salad!
Not only is tuna an excellent source of vitamin D and omega 3s but it’s also a lean meat that is packed full of protein. Adding in more protein keeps you fuller longer, leads to less snacking, and supports overall health. Because it is a lean meat, that means it’s lower in calories but has a high nutritional value.
In addition to all of these other nutrition benefits, a serving of tuna is a good source of selenium, iodine, B6, iron, and potassium.
Did you know that eating seafood twice a week could help to improve your omega-3 levels and reduce your risk for cardiovascular disease? Just a simple shift in your eating pattern can put you on a positive path to improve your heart health.
Another reason I love this recipe is that canned tuna is affordable and budget-friendly so you don’t have to break the bank to eat healthier in this case! Not to mention most of the ingredients you need are pantry staples, which means you probably already have them at home, win, win!
Wait! Isn’t Tuna Full of Mercury?
Tuna fish does have a higher mercury content than others, but when you are using canned tuna, it’s less because they use smaller fish. Also, light tuna tends to contain less mercury than white tuna.
What’s the Difference Between White Tuna and Light Tuna?
White tuna is also known as albacore, whereas the term light tuna includes a variety of different species.
Light tuna typically has more flavor, is flakier, and is pinker in color. Albacore is usually consumed in bigger chunks or steaks, compared to light tuna which is much smaller pieces and is normally what is found in canned tuna.
Ingredients Needed For Mediterranean Tuna Pasta Salad
Pasta – I like using penne, fusilli, or bow ties
Canned tuna – try to find the kind that is packed in olive oil
Cucumber
Cherry tomatoes
Kalamata olives
Roasted red peppers
Marinated artichokes
Shallot
Feta cheese – you could also use another white cheese
Red wine vinegar
Oregano – Italian seasoning works well too!
Why You Shouldn’t Drain the Canned Tuna
In most canned tuna recipes, they call for the tuna to be drained first. In this case, you DO NOT want to drain the tuna! Not only is the olive oil used for the dressing, but it also mixes with some of the tuna’s natural fat, so some of its omega-3 fatty acids (along with the nutrition) also go down the sink when you drain oil-packed tuna.
How to Make Tuna Salad with Pasta
Before we make the salad, start by cooking the pasta according to the instructions on the package. When it’s al dente, drain it and set aside. Be sure it has cooled completely before adding it to the other ingredients.
In a large bowl combine the tuna, diced cucumbers and tomatoes, pitted olives, shallots, roasted red peppers, artichokes, cheese, red wine vinegar, cooled pasta, and oregano.
Stir to combine, making sure the tuna is broken up and all of the ingredients are coated well.
Add some salt and pepper to taste, then you are ready to serve!
What Kind of Pasta is the Best for Tuna Salad
As I mentioned before I like to use penne, fusilli, or bow ties. You can also use brands like Banza for added protein and as a gluten free option. If you prefer whole wheat, that’s fine too!
How To Store
Tuna pasta salad is the best when it is eaten within the first 2 days of cooking. However, as long as it is refrigerated in an airtight container it will last up to 5 days.
Mediterranean Tuna Pasta Salad is a great party dish and is even better when it comes to meal prepping lunches!
Ingredients
Scale
1/2 pound pasta (like penne, fusilli, bow ties) 2 (4.5 oz) cans tuna, packed in olive oil 1 cup English cucumber, peeled and diced 1 cup cherry tomatoes, halved 1/2 cup kalamata olives, pitted, halved 1/2 cup roasted red peppers, diced 1/2 cup marinated artichokes, quartered 1 tablespoon shallot, finely minced 1/4 cup feta cheese, crumbled 2 tablespoons red wine vinegar 2 teaspoons dried oregano (or Italian seasoning) salt and pepper, to taste
Instructions
Cook pasta according to package directions. Let cool.
In a large bowl, combine the pasta, tuna, cucumber, tomatoes, olives, roasted red peppers, artichokes, shallot, feta cheese, red wine vinegar, and oregano. Toss to combine making sure the tuna is broken up and all ingredients are distributed throughout the mixture.
Season with salt and pepper, to taste.
Notes
Can use alternative pasta choices like a bean-based pasta, whole grain pasta, or any pasta of choice.
Keywords: pasta salad, pasta, tuna, tuna salad, mediterranean
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