Pierogies with Bacon, Sautéed Onion, and Sour Cream

So D made these last night. They were very good, and pretty simple to make. I'm not sure the point of the peas in the recipe, but it could be that I don't care for peas. But they didn't really add to the taste, but they didn't take away either.

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)