1 dozen potato and cheddar cheese pierogies
1/4 cup low-sodium chicken broth
3 cups mixed sliced raw vegetables
(such as cabbage, onion, mushrooms, bell pepper, carrots and zucchini)
In a large pan, stir-fry vegetables in broth until tender-crisp. Thaw frozen pierogies in boiling water for 5 minutes, uncovered. Drain and set aside. Top pierogies with vegetables, or stir-fry them with vegetables a few extra minutes for crisper pierogies.
Makes 4 servings.
Calories…..195…..Fat…..3 g…..Fiber…..1 g.