Source: Adapted from Cooking Light, December 2010
Yield: 4 servings
(16-ounce) package frozen potato and onion pierogies (such as Mrs. T's)
2 turkey bacon slices, chopped
2 garlic cloves, minced
1/3 cup (3 ounces) 1/3-less-fat cream cheese
1/2 cup fat-free, lower-sodium chicken broth
1/2 cup (2 ounces) low-fat shredded sharp cheddar cheese
1/4 cup thinly diagonally sliced green onions
1/4 cup chopped seeded plum tomato
1/2 teaspoon freshly ground black pepper
1. Preheat oven to 400°.
2. Arrange the pierogies in an 11 x 7-inch glass baking dish coated with cooking spray. Cook bacon in a saucepan over medium heat until crisp; remove from pan. Set aside.
3. Add garlic to drippings in pan, and cook for 30 seconds, stirring constantly. Add 1/3 cup cream cheese to pan, and cook for 1 minute or until cream cheese begins to melt, stirring frequently. Gradually add chicken broth to pan, stirring with a whisk until smooth. Pour the cream cheese mixture evenly over pierogies. Top evenly with 1/2 cup cheddar cheese.
Bake at 400° for 20 minutes or until bubbly and thoroughly heated. Remove from oven, and sprinkle with bacon, green onions, tomato, and pepper.