1 (16.9-ounce) package Mrs. T's Potato and Cheddar Cheese or Potato and Onion Pierogies
1 tablespoon olive oil
1 teaspoon chopped garlic
2 cups fresh sugar snap or snow peas
OR
1 (10-ounce) package frozen sugar snap or snow peas
1 medium-sized yellow squash, sliced (about 1 1/2 cups)
1 1/2 cups cubed smoked turkey
1 (12-ounce) jar roasted red peppers, drained and puréed
2 tablespoons milk
1/2 teaspoon dried basil leaves, crushed
1/4 teaspoon ground black pepper
Servings: 4
Boil pierogies according to package directions; drain and keep warm in the saucepan. Meanwhile, in a large skillet, heat oil over medium heat until hot. Add garlic, sugar snap peas and yellow squash. Cook, stirring frequently, until barely tender, about 5 minutes. Add turkey, pierogies, roasted red pepper purée, milk, basil, pepper and cooked pierogies, and cook until heated through, about 5 minutes.
Yield: 6 cups
1 tablespoon olive oil
1 teaspoon chopped garlic
2 cups fresh sugar snap or snow peas
OR
1 (10-ounce) package frozen sugar snap or snow peas
1 medium-sized yellow squash, sliced (about 1 1/2 cups)
1 1/2 cups cubed smoked turkey
1 (12-ounce) jar roasted red peppers, drained and puréed
2 tablespoons milk
1/2 teaspoon dried basil leaves, crushed
1/4 teaspoon ground black pepper
Servings: 4
Boil pierogies according to package directions; drain and keep warm in the saucepan. Meanwhile, in a large skillet, heat oil over medium heat until hot. Add garlic, sugar snap peas and yellow squash. Cook, stirring frequently, until barely tender, about 5 minutes. Add turkey, pierogies, roasted red pepper purée, milk, basil, pepper and cooked pierogies, and cook until heated through, about 5 minutes.
Yield: 6 cups
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