- 6 CBF Pierogies, cooked in boiling water for 3 minutes
- 2 Tbs butter
- 1/4 leek (23 g), chopped
- 1/4 small celery stick (10 g)
- 1/4 cup butternut squash (35 g), thinly sliced
- 1 tsp CBF Chicken Consomme
- 1/2 cup prepared CBF Alfredo Sauce
- 1/4 tsp ground nutmeg salt & pepper to season
Holiday Pierogies

CATEGORY Main Dish, Pasta
SERVING SIZE 139 g ( size description n/a )
SERVINGS PER RECIPE 2
- Saute leek and celery for a few minutes in 2 T of butter
- Add squash and saute for a few minutes more.
- Add chicken consomme and cover. Cook on low for about 20 minutes.
- Check seasoning. Add nutmeg and season with salt and pepper to taste.
- Add prepared alfredo mix to pan.
- Mix well and add to cooked pierogies.
Per Recipe | Per Serving | |
---|---|---|
Phe, mg | 92 | 46 |
Leu, mg | 146 | 73 |
Protein, g | 2.4 | 1.2 |
Calories | 600 | 300 |
