What I didn't anticipate was how miserable I would be at the end of my pregnancy. Just the thought of standing in my kitchen long enough to open a few boxes of Pasta Roni even wore me out. It was so hot, I was so swollen and the exhaustion was unimaginable. I did zero cooking towards the end and therefore I did zero preparation for what would happen at meal time after our little of bundle joy joined us in this world.
And as it turned out, the lack of frozen meals turned against us. In the early weeks of Rex's life, dinner time was by far his fussiest period of the day. Even though my energy was up, my feet were back to normal and I had the desire to cook again it wasn't exactly easy. It took everything we had for the two of us to calm the baby enough to even be able to have a 2 minute discussion about what we would have for dinner more or less cook an entire meal. To be honest, most nights we ate take out. But on the rare occasion we could pull off home made dinner, it was meals like this that really helped. Quick dishes do exist and if the mom of a 6 week old colicky baby could pull this one off, anyone can! This was delicious and surprisingly gourmet tasting for starting out frozen!
Bacon Pierogi Bake
Adapted from Cooking Light December 2010
Yield: 4 servings (serving size: 3 pierogies and 2 tablespoons sauce)
- 1 (16-ounce) package frozen potato and onion pierogies (such as Mrs. T's)
- Cooking spray
- 3 center-cut 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) 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 frozen 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. (My cream cheese is almost completely melted in the picture below.)
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.
Click Here for My Adapted Printable Recipe