Print Recipe Spicy Pierogies Course Side Dish Servings Ingredients 1 box pierogies any flavor2 tablespoons olive oil2 tablespoons fresh parsley chopped1 tablespoon fresh basil chopped2 cloves garlic pressed1 teaspoon paprika to taste1/2 teaspoon cayenne pepper to taste Course Side Dish Servings Ingredients 1 box pierogies any flavor2 tablespoons olive oil2 tablespoons fresh parsley chopped1 tablespoon fresh basil chopped2 cloves garlic pressed1 teaspoon paprika to taste1/2 teaspoon cayenne pepper to taste Instructions Boil the pierogies according to package directions. Toss hot pierogies with olive oil, parsley, basil, and garlic. Sprinkle pierogies with paprika and cayenne pepper, to taste. Recipe Notes Share … Read more
Since my days as a Pampered Chef consultant, I have loved taco seasoning. We eat a lot of tacos, taco dips, enchiladas, chilis, and other foods that use taco dip, so we go through a lot of it. I also have high blood pressure, and that pre-made taco seasoning is insanely high in salt. I’ve been looking for a taco seasoning recipe that tastes as good as my old favorite, and I’ve found one. You know I’m the first person to reach for convenience foods when necessary – pre-made pie crust, whipped cream, and ketchup are high on my list … Read more
I’ve been craving some comfort food.
This Hash Brown Casserole from Weight Watchers’ Cream of the Crop magazine is a healthier, lower fat version of comfort food that tastes as good as the original.
Joe made crockpot beef stew for supper last night. It was delicious, even if a little high in points. Joe and I sat down to eat, and I offered Grace sweet potatoes and corn. She refused both. On a lark, I offered Grace a small piece of potato out of my stew. She gobbled it down. Same with a piece of carrot. I even gave her some of the roast beef, and she ate it all hungrily. By the end of the meal, Grace had eaten half of a cup of beef stew. I guess that was her way of … Read more