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Send a Meal Blog

Saturday, March 28 2015

1    12.8ounce package  frozen potato-and-onion-filled pierogies
8    ounces   uncooked chorizo sausage or Italian sausage (casings removed, if present)
1    pint   red and/or yellow cherry tomatoes, halved
1    8 ounce can  tomato sauce
4    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 cook sausage over medium-high heat until brown, using a wooden spoon to break up meat as it cooks. Drain off fat. Set aside 1/2 cup of the tomatoes; add the remaining tomatoes and the tomato sauce to sausage in skillet. Cook for 6 to 8 minutes or until tomatoes begin to soften.
Divide pierogies among four serving plates; spoon tomato mixture over pierogies. Top with the reserved tomatoes and the watercress.

Per Serving: cal. (kcal) 419, Fat, total (g) 24, chol. (mg) 54, sat. fat (g) 8, carb. (g) 34, Monosaturated fat (g) 10, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 3, sugar (g) 6, pro. (g) 20, vit. A (IU) 1943.61, vit. C (mg) 33.66, Thiamin (mg) 0.43, Riboflavin (mg) 0.26, Niacin (mg) 3.95, Pyridoxine (Vit. B6) (mg) 0.47, Folate (µg) 24.19, Cobalamin (Vit. B12) (µg) 1.16, sodium (mg) 1331, Potassium (mg) 720, calcium (mg) 70.68, iron (mg) 2.88, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:01 am   |  Permalink   |  0 Comments  |  Email

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