• 5-6 frozen potato and onion pierogies
• 2 TBSP Olive Oil
• 3 TBSP fresh spinach~chopped
• 2 TBSP portabellos~chopped
• 2 TBSP vidalia onion~chopped
• 1 TBSP minced garlic
• 1 TBSP french herbs (Herbs De Provence)
• 1 tsp light parm cheese

1. Sautee pierogies in olive oil for 2 min,add all ingredients except cheese.
2. Cover and cook till tender(approx 7-9 min) and pierogies are crispy on outside. (stirring frequently)
3. Add sprinkle of parm cheese.

Very rich and filling but light on fat and calories.