Pierogi

[angelofjoy1]

Does anyone have any low point ideas for cooking pierogi? I usually brown them in butter but I know that raises the points. I don't really like them boiled or microwaved because I like them kind of crispy. Any ideas?

[plcm111195]

Angela, I don't have it with me, but I'll try to remember to post later. I have a recipe for dipping them in hot sauce and baking them called Warsaw Wings. I haven't made it in a really long time so I don't remember all the details, but it might help.

[plcm111195]

I got this recipe off the manufacturers web site a looooong time ago. Haven't made it in quite a while. Hope it helps.

WARSAW WINGS

4 1/2 tsp hot pepper sauce (0)
1 tbs vegetable oil (4) (I left this out)
1/2 tsp chili powder (0)
12 frozen pierogies (12) (check your brand for exact points)

Preheat oven to 400 degrees. Spray a baking sheet with nonstick cooking spray.
In a medium bowl, combine hot sauce, oil and chili powder. Add frozen pierogies; toss until well coated. Arrange on prepared baking sheet. Bake until golden and crisp, about 20 minutes, turning after 10 minutes. Serve with blue cheese dressing or salsa and celery sticks, if desired.

I just had a thought. I don't know if it would really work, but I get some chinese potstickers where you just spray the skillet and brown the bottoms then pour in just a bit of water, cover and let them steam the rest of the way. They are crispy on the bottom but soft on top. I might have to try that this weekend.

[angelofjoy1]

Thanks Joanne! I'm going to try what you said about browning the bottoms w/ cooking spray and a lil water. That recipe also sounds good too.

You know, I wonder if you could just bake the pierogi till they turn brown???

[Gillie]

We make a recipe where you boil the pierogies, drain them, and then mix in 98% Fat Free Cream of Chicken soup that's been diluted with a bit of skim milk. Add some canned peas and it's a great casserole!

[JAC1]

For the WW receipe on this, read the new book you got for starting flex points. It gives receipe ideas and there is one there for this. I am going to try it myself. If you don't find it, I will attempt to copy it to here. Good luck.

[Duchess Talks Too Much]

Pierogies with Creamy Mushroom and Sherry Sauce
from WW Make it in Minutes cookbook

Makes 4 servings

1 teaspoon olive oil
2 cups sliced mushrooms
1 onion, sliced
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
2 tablespoons dry sherry wine
1 tablespoon all-purpose flour
2/3 cup low fat (1%) milk
1/4 cup reduced-sodium chicken broth
1 (1 lb.) package frozen low-fat potato pierogies, thawed
2 tablespoons light sour cream

Heat the oil in a large nonstick skillet over medium-high heat. Add the mushrooms, onion, salt and pepper. Cook, stirring occasionally, until the mushrooms and onion are tender and lightly browned, about 4 minutes. Stir in the sherry and cook until evaporated. Sprinkle the flour over the mushroom mixture, stirring to combine. Stir in the milk, broth and pierogies; bring to a boil. Remove from heat and stir in the sour cream.

5 points per serving

[amygirl87]

that recipe looks awesome i love mushrooms with perogies. smile.gif i going to try it!
amy graemlins/wave.gif

[MaddieAndPeter]

Here is a recipe from WW Simply Delicious. I have made it a few times when time is short. I keep the peirogies and the grozen pepper stir-fry on hand.

easy pierogies and peppers
6 points per serving / makes 3 servings

1 bag frozen pepper stir-fry(green, red, yellow bell peppers, and onions)

1 (16.9 ounce) package frozen potato and cheddar pierogies - I used potato and onion once and they were great

1 (8 ounce) can tomato sauce

1 tablespoon finelly chopped frest oregano or 1 teaspoon dried (I used more)

2 teaspoons fennel seeds, toasted and ground

1/2 teaspoon salt

1/2 teaspoon coarsely ground pepper

1. Spray a large nonstick skillet with nonstick spray and set over high heat. ADd the pepper stir-fry and saute until lightly browned, 10-12 minutes. At first the frozen peppers and onions will give off water, but continue cooking them until the water evaporates and they brown lightly.

2. Meanwhile, cook the pierogies in boiling water until thawed, 3-5 minutes. Drain, researving 1/4 cup of the cooking liquid. Keep the peirogies warm.

3. ADd the reserved cooking liquid, the tomato sauce, oregano,fennel,salt and groung pepper to the pepper stir-fry, and simmer 1 minute. Serve the peirogies with the sauce.

Per Serving (4 pierogies with 3/4 cup peppers: 332 calories

I have purchased several WW cookbooks and return to this one often.

Sue

[Kayleigh6]

I stick them under the broiler. Once they start to turned golden, they're done.