Pierogies with Meat Sauce
12.8 ounce package frozen potato-and-onion-filled pierogies
ounces uncooked chorizo sausage or bulk Italian sausage
pint red and/or yellow cherry tomatoes, halved
8 ounce can tomato sauce
ounces 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 brown sausage. Drain fat. Reserve 1/2 cup of the tomatoes; add remaining tomatoes and tomato sauce to skillet. Cook, uncovered, for 6 to 8 minutes or until tomatoes begin to soften.
- Divide pierogies among plates; spoon on sauce. Top with reserved tomatoes and watercress.
Nutrition Facts(Pierogies with Meat Sauce)
- Per serving:
- 419 kcal cal.,
- 24 g fat
- (8 g sat. fat,
- 2 g polyunsaturated fat,
- 10 g monounsatured fat),
- 54 mg chol.,
- 1331 mg sodium,
- 34 g carb.,
- 3 g fiber,
- 6 g sugar,
- 20 g pro.
- Percent Daily Values are based on a 2,000 calorie diet