Bridgelady Recipes

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Aegean Shrimp	Tarragon Chicken Patties
Apple Crisp	Tea Cookies
Caesar Salad Dressing	Turkey & Stuffin' Soup
Spinach & Pine Nut Meat Loaf	Veggie Stuffed Potatoes

Turkey & Stuffin' Soup
4 to 6 cups prepared stuffing 1 tablespoon (1 turn around the pan) extra-virgin olive oil 2 medium carrots, chopped, up to 2 cups of leftover baby carrots, chopped 2 ribs celery, chopped 1 onion, chopped Salt and pepper 1 bay leaf, fresh or dried 2 quarts chicken stock 1 1/2 pounds light and dark cooked turkey meat, diced A handful of flat leaf parsley leaves, chopped 1 cup frozen peas or leftover prepared peas, optional Preheat oven to 350 degrees F and transfer stuffing into a small baking dish. Place dish in oven and reheat 12 to 15 minutes, until warmed through. Heat a pot over moderate heat and add extra-virgin olive oil. Work close to the stove and add vegetables as you chop. If you are using fresh carrots, cut them into a small dice or slice thin. If you are using leftover baby carrots, cut carrots into bite-size pieces. Add celery and onion and lightly season vegetables with salt and pepper. Add bay leaf and stock and bring liquid to a boil by raising heat. Add turkey and reduce heat to simmer. Simmer until any raw vegetables are cooked until tender, about 10 minutes. Stir in the parsley, and peas, if using. Remove stuffing from oven. Using an ice cream scoop, place a healthy scoop of stuffing in the center of a soup bowl. Ladle soup around stuffing ball. Your soup will look like a chunky matzo ball soup. Pull spoonfuls of stuffing away as you eat through your bowl of soup.
Aegean Shrimp
Serves 2-4 12 raw shrimp (16-20 count), peeled and deveined 2 tablespoons extra virgin olive oil 1/2 red or yellow sweet pepper, thinly sliced 1/2 green sweet pepper, thinly sliced 1/2 medium onion, thinly sliced 1 clove garlic, crushed 2 tablespoons freshly squeezed lemon juice 1/2 tablespoon dried oregano (crumbled, not ground) 1/2 cup feta cheese, crumbled Salt and freshly ground pepper to taste Place the olive oil in a saute pan large enough to accommodate all the shrimp at once without crowding. Cook over medium-high heat for 2-3 minutes, then add all the shrimp at once. Sprinkle with salt and pepper. After 2-3 minutes, turn the shrimp and cook for another 2-3 minutes. The shrimp should be lightly browned on all sides. Remove the shrimp from the pan and keep warm. To the pan, add the peppers, onion and garlic. Cook, stirring or tossing often, until the edges of the vegetables begin to caramelize, i.e. turn brown. Add the lemon juice and oregano to the pan and stir. Return the shrimp to the pan and toss with the vegetables. Then add the feta, toss to distribute it evenly, and remove the pan from the heat. Serve at once.
Apple Crisp
1 c. flour 3/4 c. + 2T packed brown sugar Pinch of salt 1 t. baking powder 1 egg 5-6 c. peeled, cored, sliced tart apples (about 1 1/2 lbs), preferably Cortland 1/3 c. butter melted 1 t. cinnamon In a small bowl, combine flour, 3/4 c. brown sugar, salt, baking powder and egg. Using a chopping motion with a fork, form mixture into coarse crumbs. (Do not beat, or you will end up with a large lump.) Arrange apple slices in a greased 1 1/2 qt. baking dish, or 8x8 pan. Sprinkle with remaining 2 T. brown sugar. Cover evenly with flour mixture and dribble melted butter over the top. Sprinkle with cinnamon. Bake at 350 degrees for 30-40 minutes until topping is brown and apples are tender.
Caesar Salad Dressing
1 clove garlic (more to taste) 1/2 cup Low Fat Mayonnaise 2 T. red wine vinegar 2 t. Dijon mustard Dash Worcestershire sauce 1 can anchovies - drained 1/4 t. pepper Drop garlic through blender opening & mince Add mayonnaise and the rest of the ingredients Mix & refrigerate for 1 hour
Veggie Stuffed Potatoes
2 large baking potatoes scrubbed 2 t. olive oil 2 onions chopped 1 cup chopped broccoli 1 carrot chopped 4 garlic cloves minced 1/2 cup non-fat cottage cheese 1/4 cup chopped parsley 2 T. grated Parmesan cheese 1/2 t. freshly ground pepper 1/4 t. salt Preheat oven to 400 degrees. Pierce the potatoes several times with a fork; bake until tender, about 1 hr. Reduce oven temperature to 350 degrees. In a medium non-stick skillet, heat the oil. Sauté the onions until softened, about 5 minutes. Add the broccoli, carrot and garlic; cook, stirring as needed, until softened, about 5 minutes. Reduce the heat and cook, covered, 4 minutes. Halve the potatoes lengthwise; scoop out the pulp, leaving the skins in tact. In a large bowl, combine the potato pulp, sautééed vegetables, cottage cheese, parsley, Parmesan, pepper & salt, stirring and mashing potatoes with a fork to the desired texture. Spoon the stuffing back into the potato skins. Place on a baking sheet and bake until heated through, about 15 minutes Makes 4 servings. Per serving - 196 calories. 3 grams of fat, 5 grams of fiber.
Tea Cookies
1 cup softened butter 1/2 cup powdered sugar 1 t. vanilla 2 cups flour 2/3 cups very finely chopped walnuts 2 cups chocolate chips (12 oz.) Beat butter and powdered sugar in a large mixing bowl until creamy. Beat in vanilla. Gradually beat in flour and nuts. Stir in 11/2 cups chocolate chips. Roll dough into 1 inch balls; (I like them a little smaller). Place on ungreased cookie sheet. Bake in 350 oven for 10 to 12 minutes or until set and light golden brown on bottom. (In my oven it takes a few minutes longer.) Cool for 2 minutes on baking sheets. Remove to wire racks and cool completely. Microwave remaining chocolate chips in a heavy duty plastic bag on high for 30 seconds; knead. Microwave at additional 10 to 20 seconds intervals, kneading until smooth. Cut a tiny corner from the bag; squeeze to drizzle over cookies. Chill cookies in refrigerator for about 10 minutes or until the chocolate is set. Yield about 4 1/2 dozen cookies.
Tarragon Chicken Patties
1 lb. ground chicken (or turkey) 1/2 c. chopped onion 1/4 c. breadcrumbs 21/2 T. dried parsley1/2 t. dried whole thyme 1/2 t. pepper 1/4 t. salt 1 egg white 1/4 c. flour Cooking spray 1/2 c. dry white wine 1/2 t. dried whole tarragon Combine first 8 ingredients, shape into 4 patties and dredge in flour. Heat oil in pan, add patties, cook 3 minutes each side, cover cook 3 minutes longer till done. Remove from skillet, keep warm. Add wine and tarragon, scrape particles from bottom of pan. Cook 1 minute until wine is reduced by half. Spoon over patties.
Spinach & Pine Nut Meat Loaf
1 1/2 lbs lean ground beef 1/4 c. pine nuts (pignoli) 1 c. milk 1 t. Worcestershire sauce 2 t. chopped fresh basil leaves or 1/2 t. dried basil leaves 1/2 t. salt 1/2 t. ground mustard 1/4 t. pepper 1 garlic clove, finely chopped, or 1/8 t. garlic powder 1 egg 3 slices bread, torn into small pieces 1 small onion, chopped 1/4 cup 1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed to drain Heat oven to 350 degrees. Mix all ingredients. Spread mixture in ungreased loaf pan (9x5x3 inches). Insert meat thermometer so tip is in center of loaf. Back uncovered for 1 to 1 1/4 hrs or until thermometer reads 160 degrees. Let stand 5 minutes, remove from pan and enjoy.