Soup's on! Five NFL recipes for Labor Day weekend

So, what's on your to-do list for this holiday weekend? If you're interested in cooking for friends and family, and you're looking for a new recipe of interest, here are five dishes straight from the kitchens of NFL players. From running backs to linebackers; from dinner to dessert, we've got it all. (Thanks to our friends at Octagon Football for their help in setting this up).

Terrell Thomas'(notes) Mom's Banana Pudding

New York Giants cornerback Terrell Thomas is a USC alum who was selected in the second round of the 2008 draft. In his NFL career, he has amassed 130 tackles (109 solo), a sack, two forced fumbles, six interceptions, and 17 passes defensed.


1 big tablespoon of flour
1/2 cup sugar or a little more
2 cups milk
2 eggs
1 tablespoon butter
1/4 teaspoon vanilla
Vanilla Wafers - Box and a half (Crumble some throughout and on top)
3-4 ripened bananas

Directions: In a saucepan, mix flour & sugar then add eggs and mix well, place on stove and slowly add milk a little at a time -- stirring constantly. Continue stirring until it has thickened, after thickened, add butter and vanilla to your desire. Not too much vanilla -- just a taste of it, as too much will make your pudding look chocolately.

Layer the cookies and bananas, (I crumble some throughout), Refrigerate overnight or to your liking, because some like it cold and some like it a little warm, but you should refrigerate it for a few hours until pudding is solid.

Justin Forsett's(notes) Peach Cobbler

Seattle Seahawks running back Justin Forsett was drafted in the seventh round in 2008, and transcended his early status as a practice squad afterthought to compete for starting time with the 2010 team. In his career, he's put up 619 rushing yards on 114 carries and four touchdowns. He's also caught 41 passes for 350 yards and another score.

Directions: Preheat oven to 350 degrees

1 teaspoon coconut flakes (optional)
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 stick butter
1 cup sugar
2 large cans peaches
1 or 2 cans crushed pineapples

Mix ingredients together and boil for 15 minutes.

In separate bowl, combine ingredients for the batter:

1 cup sugar
4 teaspoon baking powder
1 1/2 cup flour
1 1/2 cup milk
Dash of salt

Mix well; melt 1 1/2 sticks of butter in deep baking dish, then pour batter into dish. Pour fruit mixture over batter: place in 350 degree oven for 45 minutes or until golden brown and bubbly. Serve warm with ice cream if desired.

Erik Coleman's(notes) Pasta Carbonara

Atlanta Falcons safety Erik Coleman was taken in the fifth round by the New York Jets in 2004, and he's been with the Falcons since 2008. He's totaled over 100 tackles in four of his six NFL seasons, and he's picked off 10 passes in his career.


1/2 pound bacon, cut into small pieces
4 eggs, room temperature
1/4 cup heavy cream at room temperature
1 cup grated Parmesan cheese
16 ounces dry fettuccine pasta
1/4 cup butter, softened
1/4 cup chopped parsley
ground black pepper to taste


1. Cook bacon until crisp. Drain on paper towels.

2. In medium bowl, beat together eggs and cream just until blended. Stir in cheese and set aside.

3. Cook pasta according to package directions. Drain and return to pan. Toss with butter until it is melted. Add bacon and cheese mixture and toss gently until mixed.

Akin Ayodele's(notes) Cuban Ropa Vieja

Taken in the third round of the 2002 NFL draft by the Jacksonville Jaguars, linebacker Akin Ayodele is currently a free agent after spending time with the Jags, Cowboys, Dolphins, and Broncos.


1 tablespoon vegetable oil
2 pounds beef flank steak
1 cup beef broth
1 (8 ounce) can tomato sauce
1 small onion, sliced
1 green bell pepper, seeded and sliced into strips
2 cloves garlic, chopped
1 (6 ounce) can tomato paste
1 teaspoon ground cumin
1 teaspoon chopped fresh cilantro
1 tablespoon olive oil
1 tablespoon white vinegar


1. Heat vegetable oil in a large skillet over medium-high heat. Brown the flank steak on each side, about 4 minutes per side.

2. Transfer beef to a slow cooker. Pour in the beef broth and tomato sauce, then add the onion, bell pepper, garlic, tomato paste, cumin, cilantro, olive oil and vinegar. Stir until well blended. Cover, and cook on High for 4 hours, or on Low for up to 10 hours. When ready to serve, shred meat and serve with tortillas or rice.

Travis LaBoy's(notes) Mom's Lasagna

The Tennessee Titans took linebacker Travis LaBoy in the second round of the 2004 draft. Currently signed with the San Francisco 49ers, LaBoy may have enjoyed his best season in 2008, when he came very close to winning a Super Bowl with the Arizona Cardinals.

1 box of lasagna noodles
1 large jar of Prego Mushroom spaghetti sauce
1 small tub of ricotta cheese
1 bag of shredded mozzarella
1 small shaker of parmesan
1 box of frozen Cream of Spinach
1lb of hamburger or turkey meat

1. Follow directions on the box for cooking noodles but keep them a bit firm so they don't tear

2. Microwave for 1 min the frozen spinach; mix with the entire tub of ricotta cheese

3. Cook meat and pour in the sauce


1 layer of noodles
1 layer of ricotta spinach mix
1 layer of mozzarella
Sprinkle with parmesan; do again
Top with noodles enough sauce to cover the top and sprinkle entire thing with paremsian chees
Bake for 1 hour at 350 to 400 degrees; cool before cutting.

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