Sunday, December 13, 2015

Bacon Pierogi Bake



This simple yet delicious recipe was a hit with my family. To be honest, I hadn't even tried a Pierogi until about 4 years ago! I was clearly missing out. It was delicious! I like to call it a "Polish" Ravioli. This Pierogi Bake consists of cheese, bacon, and of course Pierogis. It was fantastic!


Bacon Pierogi Bake
Slightly Adapted from Cooking Light
Serves 4
WW PP=7
Cal 273, Carbs 33.7, Fat 10.7, Fiber 2, Protein 12

1 (16-ounce) package frozen potato and onion pierogies (such as Mrs. T's)
Cooking spray
4 slices pre-cooked bacon
1 tsp. garlic powder   
3 oz. 1/3-less-fat cream cheese   
1/2 cup fat-free, lower-sodium chicken broth
1/2 cup (2 ounces) shredded reduced fat sharp cheddar cheese
1/4 cup thinly diagonally sliced green onions
1/4 cup chopped seeded plum tomato
   

 
Arrange the pierogies in an 11 x 7-inch glass baking dish coated with cooking spray.

Add 1/3 cup cream cheese to a medium saucepan, 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. Season with garlic powder. 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, and tomato. Enjoy!

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