Pierogi recipes

Here we are again! I’m here to share with you some easy meals you can have ready in a flash on those busy week nights. Today I want to share a few pierogie recipes with you. I hadn’t tried pierogies up until a few years ago, and after finding how easy they are to prepare, I always keep a package in my freezer for those crazy nights.  Pierogies are very versatile, so I encourage you  to try different variations.  You won’t be disappointed 🙂  Find them in your frozen section by the frozen pastas.

Baked Broccoli and Bacon Pierogies

1 (16 oz) package frozen potato and onion pierogies
Cooking spray
6 center-cut bacon slices, chopped
2 garlic cloves, minced
1/3 cup (3 ounces) 1/3-less-fat cream cheese
1/2 cup fat-free, lower-sodium chicken broth
1/2 cup (2 ounces) shredded sharp cheddar cheese
1/4 cup thinly diagonally sliced green onions
1/4 cup chopped seeded plum tomato (optional)
1/2 teaspoon freshly ground black pepper1 head of broccoli, cut in to florets

Preheat oven to 400°.

Arrange the frozen pierogies and broccoli in an 9×13-inch glass baking dish coated with cooking spray. Cook bacon in a saucepan over medium heat until crisp; remove from pan. Set aside.  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.

Recipe Source: Elizabeth’s Edible Experience

Sausage and Pepper Pierogie Skillet
1 (16 oz) package 4 cheese pierogies
1 lb italian sausage links, casings removed and sliced into 1/2 inch slices (I buy the fully cooked ones from Costco)
1 red bell pepper, sliced
1 green pepper, sliced
1 onion, sliced
3 tblsp butter
1 tblsp olive oil

Heat oil in large pan. Add onions and peppers and cook until onions are translucent. Add sausage and cook for a few minutes until the edges become slightly browned. Set aside. Add butter to the pan and cook pierogies for about 7-9 minutes, until slightly browned on both sides…stirring frequently. Add sausage, peppers, and onions back into skillet and stir everything together, cooking for 1-2 minutes more. Serve immediately.

Recipe Source: Me 🙂

I hope you enjoy trying pierogies on for size!  How have you prepared them in the past?