Barbecued Perogies - 4 pts
Jul 27, 2006 19:35:18 GMT -8
Post by questforweightloss on Jul 27, 2006 19:35:18 GMT -8
Barbecued Perogies - 4 pts
1 russet or Idaho potato, peeled and cubed
2 oz. shredded fat-free cheddar cheese
1 tsp onion powder
2 cups all-purpose flour
1 egg
1/8 tsp salt
Water as needed
Cooking spray
Prep Time: 10 minutes
Cook Time: 12-14 minutes
Serves 6 persons
4 pts per serving
1. Place potatoes in a large saucepan and pour over enough water to cover.
2. Set pan over high heat and bring to a boil. Boil 8-10 minutes, until potatoes are fork-tender. Drain and transfer to a large bowl.
3. Mash potatoes with the cheese and onion powder until blended and smooth. Set aside.
4. In a large bowl, combine flour, egg and salt.
5. Add water, about 1 tsp at a time, until a stiff dough forms. Roll dough out until 1/4- inch thick.
6. Using a large biscuit cutter or drinking glass ( about 4 inches wide ), cut dough into 16 circles.
7. Top each circle with 1 heaping tsp of potato mixture. Fold over dough, making a half moon and pinch the edges to seal.
8. Place perogies in a shallow, microwave-safe baking dish and pour over about 1/2 -inch of water.
9. Cover with plastic and microwave on HIGH for 2 minutes.
10. Coat an ourdoor grill or stovetop grill pan with cooking spray and preheat to medium-high.
11. Place perogies on hot grill and grill 1 to 2 minutes per side, until golden brown.
Helpful Tip: For a final touch, arrange slices from 2 onions in a wire griling basket coated with cooking spray and place on grill rack over medium coals. Season with salt and pepper, then serve alongside the perogies.
1 russet or Idaho potato, peeled and cubed
2 oz. shredded fat-free cheddar cheese
1 tsp onion powder
2 cups all-purpose flour
1 egg
1/8 tsp salt
Water as needed
Cooking spray
Prep Time: 10 minutes
Cook Time: 12-14 minutes
Serves 6 persons
4 pts per serving
1. Place potatoes in a large saucepan and pour over enough water to cover.
2. Set pan over high heat and bring to a boil. Boil 8-10 minutes, until potatoes are fork-tender. Drain and transfer to a large bowl.
3. Mash potatoes with the cheese and onion powder until blended and smooth. Set aside.
4. In a large bowl, combine flour, egg and salt.
5. Add water, about 1 tsp at a time, until a stiff dough forms. Roll dough out until 1/4- inch thick.
6. Using a large biscuit cutter or drinking glass ( about 4 inches wide ), cut dough into 16 circles.
7. Top each circle with 1 heaping tsp of potato mixture. Fold over dough, making a half moon and pinch the edges to seal.
8. Place perogies in a shallow, microwave-safe baking dish and pour over about 1/2 -inch of water.
9. Cover with plastic and microwave on HIGH for 2 minutes.
10. Coat an ourdoor grill or stovetop grill pan with cooking spray and preheat to medium-high.
11. Place perogies on hot grill and grill 1 to 2 minutes per side, until golden brown.
Helpful Tip: For a final touch, arrange slices from 2 onions in a wire griling basket coated with cooking spray and place on grill rack over medium coals. Season with salt and pepper, then serve alongside the perogies.