Layers of crunchy chips, melted cheese and chopped chicken are topped with Mediterranean favorites for a fast and filling dinner the whole family will love!
I’m so excited to let y’all in on a weeknight sanity saver for me lately. When it comes to dinnertime, it’s all out craziness here at our house. The boys are bouncing off the walls and begging to be fed, Brookie is tired and begging to be put to bed, and I’m either frantically fixing dinner or pulling my hair out trying to figure out what to feed them. ;)) If I don’t have a plan in place, we usually end up eating boxed mac & cheese or driving through Chick-fil-A. The boys, of course, prefer the later. ;))
Well, my friend Mary Younkin (who writes the delicious blog Barefeet In The Kitchen) has saved dinner many a nights in our house lately with her newly released cookbook: The Weeknight Dinner Cookbook. Mary is a true talent in the kitchen and has lots of experience feeding her family of 5 (her, her hubby and 3 growing sweet boys!). The recipes in her cookbook are all realistic to make for a busy weeknight dinner and downright delicious.
I’ve already tried 10+ recipes since receiving my copy in the mail and we’ve loved them all so much that I just decided to stop tabbing “recipes I want to make next” and just cook my way all the way through it.
I love how every recipe is both kid-pleasing and adult-enticing. Approachable dinner ideas that anyone can make, including the kids. In fact, that’s what I love so much about Mary is that she encourages and welcomes her young boys into the kitchen as often as possible to make meals all on their own or with her assistance. It’s inspiring and goes to show that if a 10-year old, 8-year old or even 6-year old can do it, so can you!
She organizes the cookbook in such a way that you can easily plan out your meal for the night (or better yet the week!) based on how much time you have to devote to dinner that day. With recipes that can be made and on the table in as little as 15 minutes to ones that take just 45 minutes to those with 5 minutes prep and all-day in the slow cooker, The Weeknight Dinner Cookbook gives you endless options for making family dinner doable and delicious!
Like I said, I’ve already made several recipes from this great cookbook and look forward to making those again and again along with all the others. One of our favorites that I’ve made so many times for dinner (and even lunch), are these Mediterranean Nachos…
They’re so effortless for me to make and everyone loves them! What’s not to love about a sheet pan full of crunchy tortilla chips covered in melted cheese, chicken and so many great Mediterranean toppings?!
These nachos are loaded with ingredients that we almost always have on hand so you can imagine how easy they are to make on a busy weeknight when we need something fast and filling. Served with hummus, tzatziki and a big salad on the side, we all get giddy as we gather around the table to start digging in.
I’m so thankful my friend Mary compiled her family’s favorite recipes into this handy cookbook that I will use for years to come. Whether it’s the easiest ever sweet chipotle chicken bites, incredibly comforting garlic beef and broccoli soup, love at first bite chicken parmesan meatloaf, these oh so delicious Mediterranean nachos or the dreamy creamy peanut butter mouse, I know that when I make a recipe from Mary’s cookbook, my family will get excited and actually eat it!
If you’re looking for weeknight dinner inspiration, look no further. The Weeknight Dinner Cookbook has been a weeknight dinner saver for me and I have no doubt it will be for you too!
Here’s to nachos and no-fuss dinners! Enjoy!
- 10 ounces (280 g) tortilla chips
- 3 cups (360 g) mild cheddar cheese, shredded, divided
- 3 cups (360 g) Monterey Jack cheese, shredded, divided
- 1-2 cups chopped cooked chicken
- 1 (6-oz [170-g]) can black or kalamata olives, drained, olives sliced in half
- 1 (13.75-oz [385-g]) can plain or marinated artichoke hearts, drained, hearts quartered lengthwise or roughly chopped
- ½ small red onion, thinly sliced, about ⅓ cup (50 g)
- ½ cup (90 g) roasted red peppers, chopped into ½-inch (1.3-cm) pieces
- ¼ cup (12 g) chopped fresh Italian parsley
- feta cheese, for garnishing (optional)
- plain or garlic hummus, sour cream or tzatziki sauce, for serving
- Preheat oven to 350°F. Spread about two-thirds of the tortilla chips across a large rimmed baking sheet. Combine both cheeses in a bowl and toss lightly to combine. Sprinkle about half of the cheese mixture over the chips and top with half the chicken, half the olives, half the artichoke hearts, half the onion and half the red peppers.
- Spread the remaining one-third chips over the toppings and sprinkle with two-thirds of the remaining cheese mixture. Spread the remaining half of the toppings over the cheese and sprinkle with the remaining cheese. Bake for 6 to 8 minutes, until the cheese has melted completely. Remove from the oven and sprinkle with the parsley and feta cheese, if desired.
- Serve with hummus, sour cream and/or tzatziki sauce.