Pesto with Deviled Eggs

Mujaddara (مجدرة)

Ingredients:

3/4 cup long-grain white rice
1 cup brown lentils, rinsed
3 cups onions, roughly chopped
1/3 cup olive oil
1/4 tsp ground cumin
salt and pepper

Method:

Cook rice by sauteeing in a teaspoon of oil, adding a teaspoon of salt, then just covering with boiled water.
Bring to the boil, immediately cover the pot and reduce heat to low and let simmer 20 minutes until cooked.
When rice is done, cover and keep warm until you add it to the lentils.

While the rice is cooking, rinse lentils, then place in heavy pot with a tight fitting lid, cover with three times the volume of water, and let lentils simmer over very low heat uncovered until they are soft about 20-30 minutes.
When lentils are cooked, remove from heat, cover and set aside to let them absorb any leftover water.

While lentils cook, chop onions roughly.
Heat olive oil in heavy frying pan, then add onions, reduce heat to medium-low and start to brown onions, stirring every few minutes.
Continue to cook onions, stirring often, until they are deeply browned and caramelized, about 20-25 minutes.
Don't rush this step; the onions will be bitter if they're cooked at high heat.

When onions are browned, remove half the onions to drain on a paper towel to crisp.
Sprinkle 1/4 tsp cumin into the rest of the onions in the pan and saute 1-2 minutes.

Use a slotted spoon to transfer the cooked lentils to the pan with the onions, leaving behind any water that's not absorbed.
Gently mix cooked rice into the lentils and caramelized onions, heating for a minute or two if the rice is not hot.
Adjust the seasoning with salt and pepper, if necessary.
Put Mujadarra on a serving dish, top with crispy caramelized onions, and serve hot or warm.

Parmesan-Crusted Tilapia

Ingredients
1/2 cup panko (Japanese breadcrumbs)
2 ounces grated fresh Parmesan cheese (about 1/2 cup)
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 large eggs, lightly beaten
4 (6-ounce) tilapia fillets
2 tablespoons canola oil, divided
8 lemon wedges
Preparation

1. Combine first 4 ingredients in a shallow dish; place eggs in another shallow dish. Rinse fillets; pat dry with paper towels. Dip fillets in egg; dredge in panko mixture.
2. Heat a large nonstick skillet over medium heat. Add 1 tablespoon oil; swirl to coat. Add half of fillets to pan; cook 2 to 3 minutes on each side or until fish flakes easily when tested with a fork. Wipe pan with paper towels. Repeat procedure with remaining oil and fillets. Serve with lemon wedges.
Kids Can Help: Let the kids dip the fish in the eggs and then into the panko mixture. It's messy, but fun!
Note:
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate

Moussaka

The famous Greek plate with eggplant ,meat,cream and potatoes
Ingredients:
1     Batch     Beshamel Sauce
1     A Little     Corn Oil (For frying)
3     Large     Eggplant
2     lb     Ground Beef
1/2     Cup     Olive Oil
1     Medium     Onion (Diced)
1     Bunch     Parsley (Diced)
1-2     Pinch     Pepper (To taste)
2     lb     Potatoes
2-3     Pinch     Salt (To taste)
2     Medium     Tomatoes
1/2     Cup     White Wine
Directions:

    Prepare the “beshamel” sauce.
    Wrap the eggplants in aluminum foil and bake until they are soft.
    Slice them in thick slices.
    Peel the potatoes, slice them and fry them lightly.
    Brown the onion and the ground meat together in the olive oil.
    Grate the tomatoes and add them in along with the parsley and the salt & pepper.
    Simmer for 15 minutes.
    Layer the potatoes, the ground meat mix and the eggplants (in this order) in a deep pan.
    Cover with the beshamel.
    Bake in a medium oven for 30-40 minutes

Sicilian Rice Ball Casserole

Ingredients:
2 cups uncooked long grain rice
4 cups water
1 (2.5 oz) sweet Italian sausage link, casing removed
10 oz (.65 lbs) 93% lean ground turkey (1/2 package)
1/4 cup onion, minced
salt and fresh pepper
5 oz frozen peas
16 oz homemade tomato sauce
1/3 cup egg beaters or egg whites
1/2 cup pecorino romano
cooking spray
4 tbsp seasoned breadcrumbs, divided
1 1/4 cup shredded part skim mozzarella

Preparation:

Cook rice in water according to package directions. Set aside to cool.
Meanwhile, sauté sausage meat; cook until brown breaking up into pieces with a wooden spoon as it cooks. Add turkey and onions and cook until browned, breaking up as it cooks. Season with salt and pepper to taste, then add peas and 8 oz tomato sauce and simmer on low, covered, about 20 minutes.
Preheat oven to 400°. In a large bowl combine rice, pecorino romano, eggs, and 3-4 oz tomato sauce and mix well. Rice should be a bit sticky.
Spray a 9 x 12 casserole dish with cooking spray, making sure to spray sides too. Add 2 tbsp breadcrumbs to the dish and roll around to coat the bottom and sides.
Take half of the rice mixture (a little more if needed) and cover the bottom of the dish and up the sides; press to form the bottom layer.
Add the meat and peas. 
Sprinkle mozzarella on top. Top with remaining rice and press until even. Top with remaining 4 oz of sauce, remaining 2 tbsp breadcrumbs, and remaining mozzarella.
Cover with foil and bake 20 minutes. Remove foil and bake 10 more minutes. Cut into 8 pieces.