Teen Leadership Health Project

By: Anderson K, Abdul B, & David K.

Workout Video

3 Recipes

Stovetop Lasagna

  • Kosher salt
  • 7 lasagna noodles (about 4 ounces)
  • 1 tablespoon extra-virgin olive oil, plus more for drizzling
  • 1 pound ground meatloaf mix, such as beef, pork and veal
  • 2 cups tomato sauce
  • 1/8 teaspoon red pepper flakes
  • 3 cups baby spinach
  • 1/3 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 6 tablespoons grated parmesan cheese
  • 1/4 cup thinly sliced fresh basil

  • Directions:

    Preheat the broiler. Fill a wide pot with 3 inches of salted water and bring to a boil. Add the noodles and cook until al dente, about 11 minutes, then drain, transfer to a cutting board and halve crosswise.

    Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the ground meat and cook, stirring, until browned. Add the tomato sauce and red pepper flakes and simmer 5 minutes. Add the spinach and stir until it wilts, then add the ricotta and bring to a low simmer. Season with salt and remove from the heat. Toss the mozzarella and 4 tablespoons parmesan in a bowl.

    Cover the bottom of an 8-inch-square baking dish with a layer of slightly overlapping lasagna noodles. Top with half of the meat sauce and half of the cheese mixture. Repeat with another layer of noodles and the remaining meat sauce and cheese mixture. Cover with the remaining noodles and sprinkle with the remaining 2 tablespoons parmesan. Drizzle lightly with olive oil and broil until golden and bubbling, 3 to 5 minutes. Top with the basil.


    Creme De Menthe Brownies


    1 cups (2 sticks) butter, softened
    2 cups sugar
    4 large eggs
    1 teaspoon vanilla extract
    11/4 cup all-purpose flour
    3/4 cup unsweetened cocoa
    1/2 teaspoon baking powder
    1 (10-ounce) package Creme de Menthe baking chips (recommended: Andes)
    Shaved Creme de Menthe thins (recommended: Andes)
    Chocolate frosting
    1/2 cup (1 stick) butter, melted
    1/3 cup cocoa
    2 cups sifted confectioners' sugar
    1 teaspoon vanilla extract
    2 tablespoons milk


    Preheat oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan.
    Using an electric mixer, combine butter and sugar in a large mixing bowl; beat at medium speed until creamy. Add eggs, 1 at a time, beating well after each addition. Add vanilla, mixing well.
    In a separate bowl, combine flour, cocoa, and baking powder. Gradually stir into butter mixture. Fold in mint chips. Spoon into greased pan. Bake for 35 minutes.
    While brownies are baking, prepare frosting. Combine butter, cocoa, confectioners' sugar, vanilla and milk in a large mixing bowl; beat at medium speed with an electric mixer until dry ingredients are moistened. Beat at high speed until spreading consistency.
    Remove pan from the oven and allow brownies to cool in pan on wire rack. Spread with chocolate frosting. Top with shaved mint thins.


    Butternut Squash Soup With Chicken Sausage


    1/3 cup plus 1 tablespoon extra-virgin olive oil
    12 ounces cooked chicken-apple sausage, cut into 1/2-inch pieces
    4 cups cubed peeled butternut squash (1 small to medium squash)
    3 medium carrots, chopped
    1 stalk celery, chopped
    1/2 medium onion, chopped
    2 1/2 cups low-sodium chicken broth
    Kosher salt and freshly ground pepper
    1/2 cup fresh sage or parsley leaves


    Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add the sausage and cook, stirring occasionally, until browned, about 4 minutes. Transfer to a bowl using a slotted spoon. Add the squash, carrots, celery, onion, chicken broth, 2 1/2 cups water and 3/4 teaspoon salt to the pot. Cover and bring to a simmer, then reduce the heat to low and continue simmering until the vegetables are tender, about 15 more minutes.
    Puree the soup in a blender in batches, then return to the pot along with the sausage. Season with salt and pepper and keep warm.
    Heat the remaining 1/3 cup olive oil in a small saucepan over medium-high heat. When the oil is very hot, add the sage leaves in batches and fry, turning, until dark green and crisp, about 1 minute. Remove with a slotted spoon and drain on paper towels. Ladle the soup into bowls and top with the fried sage.