A few weeks ago, the amazing chef Jill Donenfeld took over my kitchen and showed me how to cook an easy, inexpensive, organic family meal—in minutes. (She also charmed the pants off my daughter Julia, who now lists “chef” after “rock star” in her list of life goals.)

The genius behind my favorite “Le Yum” how-to, behind-the-scenes-with-big-time-chefs cooking show hosted at the the All Things Delicious blog, Jill created The Dish’s Dish, a weekly home chef service in New York and Los Angeles that provides a week’s worth of meals prepared in your home for $300 (plus groceries, which are typically organic, sustainable and locally-sourced).

I LOVE this idea, especially for those times when you look at the calendar and think, “How the hell am I going to get through this week?” Or as a baby gift because, really, after three days in the hospital with cabbage leaves on your boobs, who needs another set of hoodie towels? The gift that keeps on giving is a week’s worth of home-cooked, healthy meals that you had nothing to do with preparing. Seriously, this is the greatest thing since sliced bread. (And if you invite The Dish’s Dish into your home they will, in fact, slice it for you.)

For those of us not in NYC or LA, Jill also hosts Culinista Kitchen, a comprehensive set of instructional videos that show you how to cook meals for the week in one extended cooking session. Six dishes in three hours and yes, I’m serious. You can buy videos, or simply donate what you can afford to stream them. Genius!

Jill is one busy girl. But she had time to give us her recipe for the amazing Kid-Tested Nachos prepared in this video, which I will be making on a weekly basis. Yum!

Kid-Tested (Mom-Approved) Nachos

serves 6-8; all ingredients are organic and locally-sourced whenever possible.

1 pkg whole wheat or flax seed tortillas
2 tbsps olive oil
4 cloves garlic, sliced
1 cup chopped onion
1 can bean
1 tsp cumin
1/2 tsp chili powder
1 cup corn, fresh or frozen
1/2 cup chopped summer squash or zucchini
1/3 cilantro
2 green onions, chopped
juice from half a lime
1 cup grated cheese of your choosing
salsa and guac if you want!

1. Preheat oven to about 325-350ºF. Oil a baking dish or cookie dish.  Slice tortillas into small triangles and spread them out on the dish.  Bake for 20 minutes, or until crisped.
2. Meanwhile, add oil and garlic to a large pan over medium heat. After a minute, add the onions.  Let onions simmer and get translucent. 
3. Add the can of beans. Add chili powder and cumin. Add summer squash.
4. Let simmer with lid on until cooked down.
5. Add cilantro, green onions, and lime juice.
6. Assemble nachos: tortillas around edge of plate, bean and corn mixture spooned into the middle and piled high, cheese on top.  Put back in oven until cheese is melted, about 5-7 minutes.
7. Add salsa and guac as you or your children want it!

Quick Guacamole

2 avocados
1/2 cup onion, chopped
1/4 cup cilantro
juice from half a lime

1. Mush avocados.
2. Add onions and cilantro; ad lime. Mush again.

That’s it!