PIEROGIES IN PEPPER-SHALLOT SAUCE (LOWFAT)

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PIEROGIES IN PEPPER-SHALLOT SAUCE (LOWFAT)

Makes 6 servings

 

1 can (28 oz) crushed tomatoes

1 shallot, thinly sliced

1 c chopped sweet green peppers

1/2 tsp olive oil

1/2 tsp red wine vinegar

1/2 tsp Italian herb seasoning

1/2 tsp black pepper

 

1 lb potato-filled pierogies, fresh or frozen

 

Combine all ingredients except pierogies in crockpot. Cover and cook on LOW

for 5 to 9 hours or on HIGH for 3 1/2 to 5 hours. Add pierogies. Cover and

cook for 1 hour.

 

Per serving: About 179 calories, 2.1 g fat (10% of calories), 0.7 g

saturated fat, 10 mg cholesterol, 522 mg sodium, 4.2 g dietary fiber.

Points: 3

 

Cook's note: Pierogies are Polish filled dumplings. Thaw frozen pierogies

before adding them to the sauce.

 

Recipe Smart Crockery Cooking