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Low Fat Pierogies, Stir Fry Style


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.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.