Pierogies with Meat Sauce
- Makes: 4 servings
- Start to Finish 25 mins
frozen potato-and-onion-filled pierogies
uncooked chorizo sausage or Italian sausage (casings removed, if present)
red and/or yellow cherry tomatoes, halved
watercress (4 cups)
- In a Dutch oven cook pierogies in 4 cups lightly salted boiling water according to package directions. Drain; cover to keep warm.
- Meanwhile, in a 12-inch skillet cook sausage over medium-high heat until brown, using a wooden spoon to break up meat as it cooks. Drain off fat. Set aside 1/2 cup of the tomatoes; add the remaining tomatoes and the tomato sauce to sausage in skillet. Cook for 6 to 8 minutes or until tomatoes begin to soften.
- Divide pierogies among four serving plates; spoon tomato mixture over pierogies. Top with the reserved tomatoes and the watercress.
(Pierogies with Meat Sauce)Servings Per Recipe 4, Niacin (mg) 4, chol. (mg) 54, Riboflavin (mg) 0, Fat, total (g) 24, Thiamin (mg) 0, carb. (g) 34, vit. C (mg) 34, pro. (g) 20, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, Folate (µg) 24, Monounsaturated fat (g) 10, Pyridoxine (Vit. B6) (mg) 0, sat. fat (g) 8, Cobalamin (Vit. B12) (µg) 1, cal. (kcal) 419, vit. A (IU) 1944, Potassium (mg) 720, sugar (g) 6, iron (mg) 3, sodium (mg) 1331, fiber (g) 3, calcium (mg) 71