Tips To Help You 22:2: Cooking Corner (NAPSA)—Hearty stick-to- your-ribs dinners are appealing to just about everyone. Butif they’re starting to stick to your hips and tummy, too, it may be time to lighten up your cooking by cutting whoo Shape Up with One-Pot Pierogy Meals . 3 back on meat. It’s easy to create healthful meals when you start with a package of frozen Mrs. T’s Pierogies. These tasty, potatofilled pasta pockets are naturally high in complex carbohydrates and low in fat—which means they supply energy and nutrients while keeping fat and calories under control. Pierogy and Shrimp Gumbo succeeds in both the hearty and healthy categories. This well-sea- soned mix of potato and cheddar pierogies, shrimp andbell peppers makes for a satisfying and quick one-dish dinner. Another speedy skillet dinner pairs up the classic flavors of potatoes and cabbage. A small amount of lean Canadian bacon adds a rich smokiness to this combo. Both recipes taste meaty enoughto fill you up— withoutfilling you out! Pierogy and Shrimp Gumbo Lowin fat, this spicy Louisiana-style gumbo is chockfull of shrimp, red bell peppers and a surprise ingredient—pierogies! minutes. Uncover and cook until lightly browned, about 3 minutes, stirring occasionally. Add garlic and red pepper; cook andstir for 30 seconds. Add broth; bring to a boil. cooked, about 3 minutes lon- minute. Add broth; cover and 2 medium-sized sweet red bell peppers, cut in thin leaf; cover and cook, stirring once, just until shrimp are strips (about 2 cups) 1 can (14 ounces) ready-to- serve low-sodium chicken broth 1 package (16.9 ounces) frozen Mrs. T’s Potato & Cheddar CheesePierogies 1 pound large shrimp, shelled and deveined 1 bay leaf In a Dutch oven or deep skillet, over medium-high heat, heat oil. Add onion and pepper; cover and cook for 4 In a large skillet, over high minutes. Add shrimp and bay Add pierogies; cover and cook over medium-high heat for 3 1 tablespoon minced garlic Y teaspoon red pepper flakes Onion Pierogies heat, heat 1 teaspoon of the oil. Add bacon; cook andstir until browned, about 2 minutes; remove. Reduce heat to 2 tablespoonsoliveoil 1 large onion, thinly sliced 1 package (16.9 ounces) frozen Mrs. T’s Potato & ger. Removebay leaf. Spoon shrimp and sauce into soup bowls. Sprinkle with chopped parsley, if desired. YIELD: 4 portions Pierogies with Cabbage and Canadian Bacon 1 tablespoonoliveoil, divided 5 slices (4 of a 6-ounce package) Canadian bacon, diced 2 cupssliced cabbage 1 tablespoon minced garlic % cup chicken broth medium-high; add cabbage and garlic; cook andstir for 1 simmeruntil cabbageis lightly browned and tender, about 10 minutes. Meanwhile, cook pierogies according to package directions. In a serving bowl, combine pierogies and the cabbage mixture; toss; sprinkle with reserved bacon. YIELD: 4 portions For appetizing, low-fat reci- pes, send a self-addressed, stamped envelope to: Shape Up Leaflet, Mrs. T’s Pierogies, PO Box 606, Shenandoah, PA 179760606, or visit Mrs. T’s Website at www.pierogies.com.
