• 1  (16-ounce) package frozen potato and onion pierogies (such as Mrs. T’s)
• Cooking spray
• 2  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 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. 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.

Yield: 4 servings (serving size: 3 pierogies and 2 tablespoons sauce)

Calories: 303

Fat: 12.8g (sat 6g,mono 4.3g,poly 0.4g)

Protein: 12.1g

Carbohydrate: 36.4g

Fiber: 2.2g

Cholesterol: 38mg

Iron: 0.4mg

Sodium: 646mg

Calcium: 141mg