Wednesday, April 23, 2008

Quick Pierogi Bake

Made this last night, it was pretty quick and good. I will make it differently next time though. The recipe has you saute the onions, and then the mushrooms and then add the pierogies to brown and then put the pierogies in the baking pan and top with the mushrooms and onions. The onions and mushrooms stuck to the pan- starting to burn before the pierogies started to get brown. And I think it would be a lot easier to cook the pierogies first, and then saute the onions and mushrooms. Anyway, it was a nice change than our normal just baking them. I went ahead and made the whole box of Mrs. T's (12 total) and hubby liked it enough to finish it so it wasn't a problem. And this fit into my toaster oven, so I didn't have to heat up the oven, so it will make a nice meal when it gets hotter (and humid) here in a few months. I used a 9x9 square pan and the recipe was basically increased by 1/2. I couldn't find reduced fat Monterey Jack cheese, but I did find RF Colby Jack slices, so I used that and diced it small and it worked out fine. I would imagine that the shredded 2% Mexican cheese would work well too but hubby can use the sliced cheese for his lunch sandwiches.

Quick Pierogi Bake
Serves 2
From Vegetarian Times May 2008

If you can't find pierogi in the freezer or refrigerator section of your supermarket, substitute cheese-filled ravioli. Serve with prepared sauerkraut, if desired.

1 tsp unsalted butter
1/4 cup finely chopped onion
1 cup sliced mushrooms
8 refrigerated or frozen cheese piergoi
3 Tbsp shredded low-fat Monterey Jack cheese
2 slices soy bacon, cooked and crumbled
2 Tbsp fat-free sour cream, optional

Preheat broiler. Coat 6x2 inch round pan with cooking spray.

Heat butter in skillet over medium heat. Saute onion in butter 3 minutes, or until translucent. Add mushrooms, and season with salt and pepper. Increase heat to medium-high, and cook 4 minutes, or until mushrooms have wilted, stirring often.

Reduce heat to medium, add pierogi, and saute 3 minutes, or until pierogi are browned on both sides. Transfer pierogi to prepared pan. Spoon onion and mushrooms on top, and sprinkle with cheese and crumbled soy bacon. Broil 6 minutes or until cheese is golden brown. Serve with dollops of sour cream, if desired.

Per serving: 328 cal, 18 g prot, 7.5 g tot fat (4 g sat fat), 49 g carb; 18 mg chol, 851mg sod, 2 g fib, 3 g sugar

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