Pierogies Recipe: with Ham
|Prep time||4 minutes|
A quick and adaptable pierogies recipe to turn quick-cooking pierogies into a complete meal. Find some protein (read: any ham, sausage, leftover tofu or beans), combine with some veggies (try green onions, peppers, broccoli). By the time the pierogies are done boiling, you’ll have a rich sauce that complements those potato delights.
|1||pk||13-oz. pierogies, frozen|
|2||onions - medium|
|3||T||olive oil (light)|
|1⁄2||t||Adobo* (or salt)|
|6||sli||ham or turkey ham|
|1⁄2||c||plain yogurt or sour cream, low-fat|
- Place a large pot of water on to boil and cook pierogies according to instructions. Next, chop the onions thinly.
- While pierogies are boiling: In large skillet over medium heat, sauté onion with Adobo and oregano in olive oil, about 3-4 minutes until tender. Slice the ham into 1-inch squares. Add ham and yogurt to the sautéed onions, then reduce heat to low and simmer briefly for 1-2 minutes until warmed.
- When pierogies are done, drain well and add to sauce, stir gently and serve.