Sweet and tangy slaw

We made this tonight- liked the taste, but it made too much dressing. Next time I will cut the dressing in half, as below.

1 cabbage, finely shredded

1 medium red onion, thinly sliced

dressing:

1/2 cup sugar

1/2 cup vinegar

1/2 teaspoon salt

1/2 teaspoon celery seed

1/2 teaspoon Dijon mustard

1/3 cup canola oil

Combine cabbage and onion in large bowl. In small saucepan, combine dressing ingredients and bring to a boil. Pour dressing over cabbage/onions and toss to combine. Refrigerate.

Zesty Broccoli Soup

This recipe turned out well. We omitted the milk and just stirred a dollop of sour cream into our individual bowls.

	6 cup(s) reduced-sodium chicken broth
	1 1/4 pound(s) broccoli, crowns, cut into florets (6 cups)
	3 large uncooked potato(es), all-purpose variety (about 1 pound), peeled and cubed
	1 medium onion(s), chopped
	1 stalk(s) (medium) celery, chopped
	1/2 tsp table salt
	1 cup(s) fat-free skim milk
	1/8 tsp hot pepper sauce, 2 drop

• Bring the broth to a boil over medium-high heat in a large saucepan. Add the broccoli, potatoes, onion, celery, and salt; return to a boil. Reduce the heat and simmer, partially covered, until the vegetables are soft enough to mash, about 25 minutes.
  
  
• Remove the pan from the heat and let the mixture cool slightly. Transfer the mixture in batches to a food processor or blender and puree. Return the soup to the pan. Stir in the milk, and hot pepper sauce, then return to a simmer. Yields generous 1 1⁄2 cups per serving.

Greek Turkey Burgers

We made these at our last Freezer Meals cooking night. They are a favorite at my friend, Denise's house. Doug was a little skeptical of the non-beef burger, but he really liked them!

• 1 large egg white
• 1 cup chopped red onion
• 3/4 cup chopped fresh mint
• 1/2 cup dry breadcrumbs
• 1/3 cup (about 1 1/2 ounces) crumbled feta cheese
• 2 tablespoons fresh lemon juice
• 1 teaspoon dried dill
• 1 pound ground turkey
• Cooking spray
• 4 (1 1/2-ounce) hamburger buns, split
• 1 (7-ounce) bottle roasted red bell peppers, drained and cut into 1-inch strips

Place egg white in a large bowl; lightly beat with a whisk. Add onion and next 6 ingredients (through turkey); stir well to combine. Divide turkey mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook 8 minutes on each side or until done.

Place patties on bottom halves of hamburger buns. Divide peppers evenly among burgers; cover with top halves of buns.

Note: To freeze extra servings, wrap each uncooked patty individually first in plastic wrap and then in heavy-duty aluminum foil. Freeze for up to 2 months. To serve, thaw patties completely in refrigerator, and then cook and serve as directed.

No-bake cookies

Why have I never made these before???

This has been one of my favorite treats for a long time. Our 2nd mom in Winston-Salem, Mrs. Branch, used to make them and hide them... with 5 kids in their house (and 2 "adopted" girls from down the road), they never stayed hidden for long. Leslie would also make them for special occasions. Yum.

Well today I finally made them. They are so DANGEROUS because they are made with all pantry staples and they are very quick and easy. Uh oh!

No Bake Cookies

• 2 cups sugar
• 4 tablespoons cocoa
• 1 stick butter
• 1/2 cup milk
• 1 cup peanut butter
• 1 tablespoon vanilla
• 3 cups oatmeal
• Waxed paper

In a heavy saucepan bring to a boil, the sugar, cocoa, butter and milk. Let boil for 1 minute then add peanut butter, vanilla and oatmeal. On a sheet of waxed paper, drop mixture by the teaspoonfuls, until cooled and hardened.