This is another recipe where caramelized onions work well. Though they’re not actually moist, they ensure you’re not eating a dry, bland dish. And if you make them ahead (see page 225), you can reheat them in a flash to turn what would otherwise be an ordinary meal into a restaurant-quality one.
Recipe information
Yield
makes 1 serving
Ingredients
3 potato and Cheddar pierogies (2.5 g of fat or less for 3 pierogies; I used Mrs. T’s)
1/4 cup Easier-Than-Caramelized Onions (see page 225), reheated if necessary
Preparation
Step 1
Boil the pierogies according to package directions. Drain them and transfer them to a serving bowl. Top them with the onions. Serve immediately.
nutrition information
Step 2
Calories: 215
Step 3
Protein: 6g
Step 4
Carbohydrates: 37g
Step 5
Fat: 5g
Step 6
Saturated Fat: 1g
Step 7
Cholesterol: 5mg
Step 8
Fiber: 2g
Step 9
Sodium: 531mg
Reprinted with permission from I Can't Believe It's Not Fattening! by Devin Alexander. Copyright © 2010 Devin Alexander. Published by Clarkson Potter Publishers, a division of Random House, Inc. All rights reserved.
Devin Alexander is the author of The Most Decadent Diet Ever, Fast Food Fix, and coauthor of The New York Times bestsellers The Biggest Loser Cookbook and The Biggest Loser Family Cookbook. She was a chef on NBC's The Biggest Loser and the host of Healthy Decadence on Discover Health and FitTV.
