Things just never seem to slow down sometimes. So when I don’t have a lot of time to cook I turn to quick and delicious meals from my favorite magazine, Cooking Light. It’s really easy to grab something quick and fattening when you’re in a hurry, and healthy is always first on my mind.
I first heard of Pierogies from last month’s Martha Stewart magazine. They looked amazing and next time I have an afternoon set aside for culinary experimentation I will try some of her homemade recipes. In the meantime, for us busy folks, try this quick and easy Pierogie recipe. I have to say…it’s pretty awesome. The husband was quite pleased as well!
Pierogies with Bacon, Sautéed Onion, and Sour Cream
Recipe Courtesy: Cooking Light
Yield: 4 servings (serving size: 3 pierogies, about 1/2 cup onion mixture, and 1 tablespoon sour cream)
- 12 frozen potato and onion pierogies (such as Mrs. T’s) *I could only find the potato and cheddar – worked just as well!
- 8 slices center-cut bacon
- 2 cups vertically sliced onion
- 1 teaspoon sugar
- 1/4 teaspoon dried thyme
- 1 cup frozen green peas
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 cup reduced-fat sour cream
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. Serve with sour cream.
Calories: 350 (29% from fat)
Fat: 11.2g (sat 4.1g,mono 4.8g,poly 1.6g)
Erykah Badu’s new album, New Amerykah, Pt. 2 is constantly playing on my iTunes! I can’t get enough. Head over to MyTunes for some more thoughts on Erykah. But in the meantime check out another track off of her latest album.