Eggplant Parmesan, Arroz Con Pollo, Filet Mignon with Chinese Coleslaw, Lettuce Wraps and Tex Mex Chicken Fajitas – doesn’t that all sound yummy?
Do you want to try it out with your mom? Check out all the recipes inside…
David and Linda Henrie – Eggplant Parmesan
3 tsp. olive oil
1 garlic clove (crushed)
1 (29 oz.) can of tomato sauce
1 tsp. salt
Â½ tsp. pepper
2 tbsp. sugar
1 tsp. dried basil
1 tsp. garlic powder
1 tsp. Italian Seasoning
4 eggs (beaten)
8 oz. package of breadcrumbs
Â½ cup of grated skim or reduced fat parmesan cheese
2 packets of 2% skim mozzarella cheese (sliced)
Slice the eggplants into 1/4′” slices and lightly salt each side. Set on paper towel and allow at least a few hours for the water to drain out, and then pat dry. In a heated pan, sautÃ© the crushed garlic clove slightly in the olive oil. Pour in the can of tomato sauce and add the salt, pepper, sugar, basil, garlic powder and the Italian Seasoning. Cover the pan for 20 minutes on low simmer. Finally, turn off the heat and add a big handful of fresh basil and top with 2 tbsp. of olive oil. Close cover for another 10 minutes, then remove pan from the stove and set aside–you will use this later as the sauce.
Preheat the oven to 350Â°F. In a large bowl, beat the eggs and set aside. In a shallow bowl, mix the breadcrumbs and the grated parmesan cheese.
Thinly line a skillet with a layer of olive oil over medium heat. Dip one slice of eggplant at a time, into the beaten eggs then the breadcrumbs. Cook until golden brown on both sides on the heated skillet. Place aside for layering.
In a 10×15 glass baking dish, layer the following ingredients in order as listed: sauce, fried sliced eggplants, sprinkle parmesan cheese and lastly, the mozzarella slices. Keep continuing this layering process until you are at the top of the baking dish. Bake this for 30 minutes until hot and bubbly.
Jonas Brothers and mom Denise Filet Mignon with Chinese Coleslaw
6 Filet Mignon Steaks (Lean cut)
2 packages of Ramen noodles (no seasoning)
Â½ cup sliced almonds
2 tsp. sesame seeds
3 tsp. margarine
1 head of napa cabbage, shredded
2 bunches of chopped green onions
Â¼ cup white vinegar
Â½ cup oil
Â½ cup sugar
2 tsp. low sodium soy sauce
Purchase good cuts of lean filet mignon that are cut into 1Â½ inch thick steaks. Season the filets with kosher salt and grill for 7 minutes on each side.
For the coleslaw:
SautÃ© the ramen noodles, sliced almonds and sesame seeds in the margarine until brown. Set aside and let cool. Mix the vinegar, oil, sugar and soy sauce in a small sauce pan. Simmer on low heat for 5 minutes. After it has cooled, combine the rest of the ingredients with the noodles and just before serving, pour the vinegar mixture over the slaw and mix together. Enjoy!
Demi Lovato and Dianna De La Garza – Tex Mex Chicken Fajitas with Lime Cabbage Slaw and Jicama Salad with Watermelon and Cucumber
Tex Mex Chicken Fajitas with Lime Cabbage Slaw
3 tsp. olive oil
3 garlic cloves (minced)
3 tsp. chili powder
3 tsp. cumin
Â¼ tsp. cayenne pepper
2 lbs. skinless, boneless chicken breasts, cut crosswise into Â¾” strips
1 Â½ tsp. salt
1 Â½ tsp. pepper
1 red, 1 yellow, 1 green bell pepper, cut into Â¾” inch strips
2 red onions, cut into Â¾” thick slices
2 cups red cabbage, thinly sliced crosswise
1 avocado, halved, pitted and thinly sliced
3 tomatillos, husks removed and chopped
2 tsp. fresh chopped cilantro
2 tsp. fresh lime juice
2 tsp. lime zest
Flour tortillas (For a healthier alternative, consider using Whole Wheat tortillas)
Whisk together 2 tablespoons olive oil, garlic, chili powder, cumin, cayenne pepper, salt, and pepper in large bowl. Separate into 2 smaller bowls. In one bowl, add chicken and toss to coat. In the other bowl, add bell peppers and onions and toss to coat. Set aside and let stand 1 hour at room temperature or chill up to 4 hours.
Toss the red cabbage, cilantro, lime juice, lime zest and tomatillos in a medium bowl.
Preheat oven to 350Â°F. Wrap tortillas in foil and place in oven until heated
through, about 15 minutes.
Meanwhile, place large griddle over 2 burners and heat over medium-high heat. Brush griddle with remaining 1 tbsp. olive oil. Working in batches if needed, place chicken on griddle and cook until cooked through (about 7 minutes), turning halfway. Transfer to platter and cover with foil. Working in batches, cook vegetables until browned, turning frequently with tongs (about 7 minutes more). Add to chicken.
Divide chicken and vegetables among warm tortillas; top with cabbage mixture and garnish with avocado slices. Add salt and pepper to taste.
Jicama Salad with Watermelon and Cucumber
4 cups seeded watermelon, cut into Â½ inch cubes (rind discarded)
2 cups cubed (Â½ inch) peeled jicama (about 1 lb)
2 cups cubed (1Â½ inch) Persian/Japanese/hot house cucumber (about 1 Â½ lbs.)
Â½ cup fresh lime juice
Â½ cup chopped fresh mint
Â½ cup chopped fresh cilantro
Â½ cup chopped fresh basil
1 tsp. salt
Â¾ cup raw green (hulled) pumpkin seeds (pepitas), toasted
Cut the watermelon and vegetables into cubes. Note: This can be done up to 6 hours in advance and chilled, covered. Combine the lime juice, herbs and salt and just before serving, drizzle this mixture over the watermelon and vegetables. Toss to coat. Add pepitas and serve.
Moises and Monica Arias – Arroz Con Pollo
1 whole boneless chicken
1 medium white onion
2 small tomatoes (diced)
1 cube of chicken flavor bouillon (reduced sodium)
2 cups rice (For a healthier alternative, consider using brown rice)
4 cups water
Salt to taste
1 cup of your favorite mixed vegetables (steamed)
3 tbsp. oil
Cook the chicken in boiling water flavored with a cube of chicken flavor bouillon until tender (approx. 1 hour and 15 minutes). While the chicken cooks, prepare some of your favorite steamed vegetables and set aside. Dice the white onion into very small pieces. Heat oil in a large skillet and add the diced onions. SautÃ© the onions with a little of the bouillon cube–stir well and then add the diced tomatoes. Let simmer. When the chicken is fully cooked, remove from the pot, but keep the water to cook the rice in. Shred the chicken into small pieces and add to the mixture of onions and tomatoes. Keep cooking the mixture over low heat for about 5 minutes. Mix the cooked rice, chicken and the steamed vegetables together. If you want to add color, you may add the ketchup when mixing everything.
Selena Gomez and Mandy Teefey – Lettuce Wraps
2 tbs. Olive oil
3 cloves minced garlic
1 cup shredded carrots
1 can chopped water chestnuts
Â½ cup chopped peanuts
1 head of lettuce
1 lb uncooked shrimp
Heat the olive oil in a pan and brown the minced garlic. Throw in the shrimp, carrots, chopped peanuts and water chestnuts. Stir fry slightly over medium heat. Mix in the hoisin sauce to your liking.
Rip lettuce apart and spoon shrimp filling into each individual lettuce leaf and roll up.