1 dozen potato & cheddar cheese pierogies
Nonstick cooking spray
1 cup fresh broccoli florets
1 cup thinly sliced carrots
1 cup sliced zucchini
1/4 cup sliced onion
1 small yellow bell pepper, seeded & cut into slivers
1/3 cup chopped green bell pepper
10 cherry tomatoes, halved
2 T. oil-free Italian dressing
1/4 cup grated Parmesan cheese
1 T. minced fresh parsley
1/4 tsp sweet red pepper flakes

Thaw frozen pierogies in boiling water for 5 minutes, uncovered. Drain and set aside. Coat large nonstick skillet with cooking spray; place over medium heat until hot. Add broccoli, carrots, zucchini, and onion; cook 4 minutes, stirring frequently. Add yellow and green peppers; cook 4 minutes. Add pierogies, tomatoes and dressing; cook until thoroughly heated, tossing gently to
combine. Transfer to a serving bowl. Sprinkle with cheese, parsley and pepper flakes; toss gently until well combined. Serve immediately.

Yield: 4 servings
Calories: 236
Fat: 3g
Fiber: 6g