Pierogies with Kielbasa and Sauerkraut
- 3 potato and Cheddar pierogies (2.5 g of fat or less for 3 pierogies; I used Mrs. Ts)
- Olive oil spray
- 2 ounces smoked turkey sausage or kielbasa (5 g of fat or less per 2-ounce serving), cut into 1/4-inch-thick rounds on a diagonal (look for it packaged in the refrigerated section, usually near the breakfast meats)
- 1/4 cup sauerkraut from a bag or jar (not canned; look for it in the refrigerated section near the pickles)
- Boil the pierogies according to package directions.
- Meanwhile, place a small nonstick skillet over medium-high heat.
- Lightly mist the pan with spray and add the sausage and sauerkraut.
- Cook for 2 to 4 minutes, or until the sausage is warmed through and begins to brown in spots.
- Drain the pierogies and transfer them to a serving bowl.
- Top them with the sausage and sauerkraut mixture.
- Serve immediately.
- Calories: 263
- Protein: 15g
- Carbohydrates: 38g
- Fat: 8g
- Saturated Fat: 2g
- Cholesterol: 40mg
- Fiber: 2g
- Sodium: 1,470mg
cheddar pierogies, olive oil spray, turkey sausage, pickles
Taken from www.epicurious.com/recipes/food/views/pierogies-with-kielbasa-and-sauerkraut-375506 (may not work)