Thursday, September 15, 2011

Apparently All We Do Is Eat....

I know....another recipe; lately my days just go from work, to the gym, to home and dinner. We're still using the Body By Vi shakes for breakfast and lunch, so after hittin' the gym, we're ready for a good meal. (Jack had a checkup at the doc today, and he lost 14 pounds in five weeks -_- Me? I lost 7. Those dang men!) We have a busy weekend coming up (YaY, Charity Ball!), so this is the last meal I'll cook for a few days. This is one of Jack's favorite meals, Pierogis with Creamy Mushrooms. Bonus: it's also fast and easy!

Fresh mushrooms, thinly sliced onion & garlic & fresh chopped dill. The recipe calls for portobellos, but I forgot about that and picked up regular shrooms. Since the portobellos do add a "meatiness",  I used smoked paprika to add that missing flavor, and it worked great.

Saute the mushrooms, onion and garlic. Add paprika and sea salt. What a wonderful aroma!

Add the flour and chicken broth, and simmer until the sauce thickens, about 6-8 minutes. (to ensure lumpless gravy, shake the flour in a small jar with some of the broth, pour into the remaining broth, and add to saucepan)

Sour cream (I used reduced-fat, not fat free) and dill are stirred in at the end.

Dinner time! Every time I've made this, I boil the pierogi separately, and top with sauce, even though the recipe says to cook the pierogi in the sauce. Mrs. T's are the best, and tonight I used spinach and feta pierogi. Yum!
I'm finding that alot of my recipes aren't online anymore, so here's the lowdown:

Weight Watchers Pierogi with Creamy Mushrooms
1 tbls olive oil
1 8 to 12-oz package of mushrooms, sliced
1 onion, thinly sliced
2 tsp paprika
1/2 tsp sea salt
1 1/2 tbls flour
1 can low sodium chicken broth
12 frozen pierogi
1/4 cup fat free sour cream
2 tbls chopped fresh dill

Heat the oil in a large nonstick skillet over medium-high heat. Add mushrooms, onion, garlic paprika and salt; cook, stirring occasionally until vegetables are tender, 8-10 minutes. Sprinkle the flour over the vegetables; stir until blended (this is where I use my shaken gravy trick).
Stir in the broth and pierogi; bring to a boil. Reduce heat, cover and simmer until pierogi are tender, 7-8 minutes (or do like me and boil separately, just cooking the sauce until thick). Remove from heat and stir in the sour cream and dill. Enjoy!

I'm looking forward to decorating the hall tomorrow night, and will post pics this weekend. Have a great Friday everyone!
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