On Wednesday, one of the players and his wife surprised the women in the program to teach them one of their very own recipes. In the home economics class at Jackson Intermediate School in Pasadena class was in session for local mothers who signed up for a program called 'Cooking Matters'.
"We get to teach people this is a healthy food and this is how you cook it," said Elizabeth Del Rio, Houston Food Bank nutritionist.
Del Rio has been working with women in the program for the past couple weeks teaching them about eating healthy and then putting those skills together in the kitchen. Texans player Jon Weeks and his wife Amanda surprised the women to help them cook one of the couple's favorite healthy recipes from the Texans Cookbook, zucchini panko fries.
"I really like the texture and the crunchiness of it," said Amanda Weeks. "So you still have the base as a vegetable."
"It's definitely important to start getting people to eat healthier and when you can show them a quick simple way you should take advantage of it." said Jon Weeks.
Cooking Matters is a 6 week course teaching mothers like Amanda Gonzalez healthier options than what they're used to.
"I was surprised because I made it at home and they loved it and I was amazed because I didn't think they would love it," said Gonzalez.
The best part about the program is that they get to take home a bag with all of the ingredients to make the recipe at home. A touchdown for everyone involved.
Zucchini Panko Fries Recipe
- 2-3 zucchini, 1/2 to 1-inch julienne strips
2 eggs beaten
1/4 teaspoon paprika
1 cup flour
1 1/2 cups Panko bread crumps
1/4 teaspoon cayenne pepper (optional)
1/2 cup Parmeasan cheese
Preheat over to 400 degrees.
Beat eggs in a bowl and put aside.
Combine garlic powder, paprika and flour.
Separately mix panko, cayenne and Parmeasan.
Roll zucchini "fries" in flour, then dip in egg.
Next, roll zucchini in panko mix and place on a greased baking sheet. Bake for 10 minutes. Flip fries and cook for additional 10 minutes. Broil for 1 minute.