Definitely having again.
Edit: We made these again, but with the Romaine issues, we couldn't have a salad. So D added sauteed chicken to the dish. It was good.
Pierogies with Bacon, Sautéed Onion, and Sour Cream
Photo by ALB |
Ingredients
12 frozen potato and onion pierogies (such as Mrs. T's)
Added 1 lb. sauteed chicken breast, chunked
8 slices center-cut bacon
2 cups vertically sliced onion
1 teaspoon sugar (didn't use)
1/4 teaspoon dried thyme
1 cup frozen green peas (didn't use)
1/8 teaspoon salt
1/8 teaspoon black pepper
1/4 cup reduced-fat sour cream
Preparations
Cook the pierogies according to package directions.
Cook bacon in a large nonstick skillet until crisp. Remove bacon; crumble. Increase heat to medium-high. Add onion, sugar, and thyme to drippings in pan; sauté 5 minutes. Stir in peas; sauté 1 minute. Add pierogies, salt, and pepper; cook 30 seconds. Sprinkle with crumbled bacon (and chicken). Serve with sour cream.
Yield: 4 servings (serving size: 3 pierogies, about 1/2 cup onion mixture, and 1 tablespoon sour cream)
CALORIES 350 (29% from fat); FAT 11.2g (sat 4.1g,mono 4.8g,poly 1.6g); PROTEIN 13.4g; CHOLESTEROL 38mg; CALCIUM 50mg; SODIUM 712mg; FIBER 4.6g; IRON 1mg; CARBOHYDRATE 47.8g
Cooking Light, NOVEMBER 2007
12 Smart Points (my additions/subtractions at 3 servings)
No comments:
Post a Comment