Wedding bells aren't ringing quite yet, but Jessica Simpson is already a part of the Dallas Cowboys' family. The country songstress, who dates quarterback Tony Romo, is featured in the 'Dallas Cowboys Family Cookbook,' sharing some of her favorite recipes alongside many of the players' wives.

So what does Simpson cook for her honey? Her recipes in the cookbook include Banana Breakfast Fruit Smoothies and No-Fat Broccoli and Cherry Tomatoes. (See the recipes below.) But Romo says his favorite dish is chicken enchiladas.

The 'Dallas Cowboys Family Cookbook' also includes behind-the-scenes photos and witty banter from players and their families. Simpson shows her silly side in the book's biography section, listing her occupation as "hairdresser," while Romo claims to be a "fence builder."

All proceeds from the cookbook go to the Dallas Cowboys Courage House, a home for at-risk children. Click here for more information.



Banana Breakfast Fruit Smoothie

1 banana, peeled, cut into chunks, and frozen
1 teaspoon pure vanilla extract
1 1/2 cups orange juice
1 cup ice
2 scoops vanilla ice cream

Combine all ingredients in a blender. Blend, until smooth.


No-Fat Broccoli and Cherry Tomatoes

1/2 bag Broccoli-Wokly-fresh broccoli florets (about 4 cups)
12 ounces (1 pint) cherry tomatoes, stems removed
3/4 cup chicken broth
1/8 teaspoon each salt and coarsely-ground black pepper

Wash broccoli and tomatoes under running water. Cut broccoli into 3/4-inch pieces. Bring broth to a boil, in a 12-inch skillet, over high heat. Add broccoli, salt, and pepper; cook for 2 minutes, stirring occasionally. Push broccoli to edges of skillet, and add tomatoes to center. Cook for 2 minutes, to heat through, shaking pan gently to turn tomatoes. Do not overcook tomatoes, if skin split, tomatoes will be too soft. Season, to taste, and serve.