Pierogies with Meat Sauce



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Servings: 4
Total Time: 25 mins
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Ingredients
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    1  12.8 ounce package 
    frozen potato-and-onion-filled pierogies
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    8   ounces 
    uncooked chorizo sausage or bulk Italian sausage
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    1   pint 
    red and/or yellow cherry tomatoes, halved
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    1  8  ounce can 
    tomato sauce
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    4   ounces 
    watercress (4 cups)

Directions
1.
In a Dutch oven cook pierogies in 4 cups lightly salted boiling water according to package directions. Drain; cover to keep warm.
2.
Meanwhile, in a 12-inch skillet brown sausage. Drain fat. Reserve 1/2 cup of the tomatoes; add remaining tomatoes and tomato sauce to skillet. Cook, uncovered, for 6 to 8 minutes or until tomatoes begin to soften.
3.
Divide pierogies among plates; spoon on sauce. Top with reserved tomatoes and watercress.
Nutrition information
Per Serving: cal. (kcal) 419, Fat, total (g) 24, chol. (mg) 54, sat. fat (g) 8, carb. (g) 34, Monosaturated fat (g) 10, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 3, sugar (g) 6, pro. (g) 20, vit. A (IU) 1944, vit. C (mg) 34, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 4, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 24, Cobalamin (Vit. B12) (g) 1, sodium (mg) 1331, Potassium (mg) 720, calcium (mg) 71, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet
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