Throw chronological-ness out the window, I'm posting about the great dinner I made tonight! Thanks to Cooking Light, Dec 2010, my belly is full with this baked-pierogi goodness!
Ingredients
- 1 (16-ounce) package frozen potato and onion pierogies
- Cooking spray
- 2 center-cut bacon slices, chopped
- 2 garlic cloves, minced
- 1/3 cup (3 ounces) 1/3-less-fat cream cheese
- 1/2 cup chicken broth
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup thinly diagonally sliced green onions
- 1/4 cup chopped seeded plum tomato
- 1/2 teaspoon freshly ground black pepper
Preparation
1. Preheat oven to 400°.2. Arrange the pierogies in an 11 x 7-inch glass baking dish coated with cooking spray. Cook bacon in a saucepan over medium heat until crisp; remove from pan. Set aside.3. Add garlic to drippings in pan, and cook for 30 seconds, stirring constantly. Add 1/3 cup cream cheese to pan, and cook for 1 minute or until cream cheese begins to melt, stirring frequently. Gradually add chicken broth to pan, stirring with a whisk until smooth. Pour the cream cheese mixture evenly over pierogies. Top evenly with 1/2 cup cheddar cheese. Bake at 400° for 20 minutes or until bubbly and thoroughly heated. Remove from oven, and sprinkle with bacon, green onions, tomato, and pepper.Servings & WW info**
Serves 4 (3 pierogies each)WW Points - 8 pts.
Kneekole's Notes & Comments* Growing up, we would boil pierogies and serve them with butter = slippery buttery blobs. This is WAY better and WAY tastier! I like the slight crunchy effect from being baked. Yum!* Really simple and not a lot of tools or ingredients involved.* I forgot the pepper and it was still great....great enough to eat two servings (oops!).* The garlic press is a godsend. No more chopping garlic...just press and you're off!* You should serve this with some sort of vegetable (mixed greens salad, steamed broccoli, etc.) but I didn't. :) Hey, it's Valentine's Day and I'm making myself dinner...I'll eat whatever I want. :)* Anyone have any tips on how to cook bacon, and be able to use the drippings, without creating the "bacon haze"? I love the flavor of bacon, but I hate how it stinks up the kitchen and anything porous within a 50 foot radius.
Scrumptious meal, that's for sure!
Thoughts/Comments/Suggestions? Let me know!
**For more nutritional information and for the original recipe, check it out on My Recipes.com
LOVE IT!!!! You are already awesome and you only posted 1 recipe!
ReplyDeleteYou could try cooking the bacon in the oven. My mother swears by this. And if you happen to have a baking stone (preferably with sides) from Pampered Chef, I hear those work great as well. Have fun!!
ReplyDeleteI second the comment about the bacon. I always bake mine in the oven on a Pampered Chef stoneware "cookie sheet" type pan. The beauty of doing it that way is that you don't have to flip the bacon at all; it cooks evenly on both sides. Also, the cleaning up...well, it's a BREEZE!
ReplyDeleteI had to cook bacon for our dinner this week and I did it in the oven in a little dish and it worked great! And I was able to reserve some of the drippings like I needed to. And no haze! Thanks for the tips!
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