Mediterranean Nachos

These nachos are something I typically just throw together to get rid of leftovers and for a quick and easy weeknight meal. I love how the Mediterranean Diet encompasses so many of the great aspects of healthy eating and these nachos are no exception. In this version, I topped ours with slices of sirloin because… Continue reading Mediterranean Nachos

Print Recipe
Mediterranean Nachos
Prep Time 10 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Prep Time 10 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Instructions
  1. Pre-heat oven to 425 degrees.
  2. Tear pita into quarters (or you can use a pizza cutter for a more precise "chip")
  3. Place pita on a large baking sheet. Drizzle with olive oil and sprinkle with seasonings. Mix everything together on the pan to evenly coat the pita.
  4. Place pita into the oven for about 8-10 minutes, until edges are crisp.
  5. Cut zucchini into slices then quarter. Place on a sheet pan and place in the oven for about 5 minutes, until veggies are starting to become tender.
  6. While zucchini and pita are cooking, slice and quarter your tomatoes and dice the onion.
  7. To assemble place a nacho base using pita chips then top freely with meat or beans, zucchini, tomato, black olives, feta, and onion.

Chicken Parm Blend Burger

Enjoy a twist on the classic burger with an Italian influence! Award-winning burgers that are easy to make, crowd-pleasing, and nutritious. These can be frozen, adjusted for baby's first foods, and altered for carb-conscious diets.

Print Recipe
Chicken Parm Blend Burger
Enjoy a twist on the classic burger with an Italian influence! Award-winning burgers that are easy to make, crowd-pleasing, and nutritious. These can be frozen, adjusted for baby's first foods, and altered for carb-conscious diets.
Course Main Dish
Prep Time 15 minutes
Cook Time 20 minutes
Servings
burgers
Ingredients
Course Main Dish
Prep Time 15 minutes
Cook Time 20 minutes
Servings
burgers
Ingredients
Instructions
  1. Cook diced mushrooms in a large skillet over medium-high heat until mushrooms have shriveled, about 8-10 minutes. Remove from heat.
  2. While mushrooms cool, put the following ingredients in a medium bowl: ground chicken, grated parmesan, panko crumbs, 1/4 cup marinara, onion, garlic powder, italian seasoning, salt, and pepper. Add mushrooms in last and mix everything together.
  3. Form four patties and make a shallow indentation in the center of each patty with your thumb. Put patties on a plate and place in the fridge for 30 minutes or until you are ready to prepare.
  4. Cook burgers over medium heat on a pre-heated grill or in a large skillet that you used for the mushrooms. Flip the burgers after 8-10 minutes and cook for an additional 8-10 minutes. Burgers are done when they reach an internal temperature of 165 degrees or appear white all the way through.
  5. Spray buns with canola pan spray and place on the grill or skillet for 30 - 60 seconds to warm and slightly toast.
  6. Spread marinara evenly on the bottom of the bun and top with a burger then 1 tablespoon of marinara then one tablespoon of shredded parmesan. Garnish with a couple of fresh basil leaves before adding top bun.
Recipe Notes
  • Freezer Meal Alert! These burgers can be frozen after cooking. Just wrap each one individually with plastic wrap and place in a plastic freezer bag. When ready to use pull out of the freezer a couple of hours before and reheat in the microwave or on the stovetop over medium heat.
  • Traditional Weaning: These burgers can be cooked and served to little ones. Once your babe is taking small bite-sized pieces you can cook these burgers omitting the salt and then crumble them to the right sized pieces for your babe!
  • Baby Led Weaning: To adjust for baby led weaning just omit the salt from the recipe and form into fingers instead of burgers for babe!
  • Carb-Conscious Changes: Omit the top half of the bun to reduce carbohydrates. You may also remove the bun entirely and enjoy the burger with sauce and some veggies on the side!