Pierogies with Bacon, Sautéed Onion, and Sour Cream

Pierogies with Bacon, Sautéed Onion, and Sour Cream Recipe
Randy Mayor; Melanie J. Clarke
Cook these Polish dumplings in the microwave per package directions.

Yield:

4 servings (serving size: 3 pierogies, about 1/2 cup onion mixture, and 1 tablespoon sour cream)

Recipe from

Cooking Light

Nutritional Information

Calories 350
Caloriesfromfat 29 %
Fat 11.2 g
Satfat 4.1 g
Monofat 4.8 g
Polyfat 1.6 g
Protein 13.4 g
Carbohydrate 47.8 g
Fiber 4.6 g
Cholesterol 38 mg
Iron 1 mg
Sodium 712 mg
Calcium 50 mg

Ingredients

12 frozen potato and onion pierogies (such as Mrs. T's)
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

Preparation

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.

Note:

David Bonom,

Cooking Light

November 2007
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