If I were to take a survey of the other runners at the Eversource Hartford Marathon last weekend of what they ate for dinner the previous night, I would most likely hear about a meal rich in carbohydrates. Foods rich in carbohydrates are known to give the energy us runners need to finish our races strong. In years past, I mostly had meals with pasta. One time, I made a huge mistake and got greasy Asian noodles for my pre-race dinner. Because my body was not used to eating food with such a high oil content, I had indigestion the night before the race and ended up getting sick after the race was over. After this experience, a couple of my running-friends shared that they have a ritual of eating pierogi on the eve of their races. What an excellent idea as they are made with simple ingredients and can be paired with different varieties of ingredients! I knew for my next race, I was going to make myself some pierogi.
In our local grocery store, I found a package of potato and cheese pierogi in the meat section. Each one was about 80 calories and contained a 1.25 grams of fat. As Friday approached, I realized I had the perfect leftovers in my refrigerator to compliment the pierogi. I had fresh thyme, cooked chicken breast, and cooked broccoli. Between these leftovers and some staple pantry ingredients, I was able to create this fantastic one-pot meal.
Dijon-Thyme Pierogi (with chicken and broccoli)
- 1 T of olive oil
- 1/4 cup each of chopped onion, bell pepper, and mushrooms
- 8 Potato and cheese pierogi
- 2 T of sherry wine
- 2 T of Dijon mustard
- 1 teaspoon of chopped fresh thyme
- 1 cup of chopped chicken breast
- 1 cup of cooked broccoli
- Smoked paprika
- Fresh chopped parsley
- Combine sherry wine, Dijon mustard, and fresh thyme in a small bowl.
- Heat large frying pan on medium to high heat.
- Heat olive oil and add the onion, bell pepper, and mushrooms.
- Saute the vegetables for 2 to 3 minutes until they start to reduce in size.
- Add the pierogies to the pan and sauté them until they start to brown.
- Turn heat to low
- Add the wine/mustard mixture.
- Add the chicken and broccoli and stir until everything is heated through.
- Sprinkle with smoked paprika and chopped fresh parsley
Pierogi with chicken and broccoli
Earlier this week, I made a similar recipe using low-fat organic fully cooked chicken sausages with onions and peppers. I combined 1 T of Dijon mustard, 1 T of brown mustard, 2 T of wine, and a sprinkle of dried thyme and dried chives. After I sautéed the vegetables, sausages, and pierogi (only needing a total of 1 T of olive oil), I turned off the heat and added the sauce, coated the ingredients, and added fresh parsley.
Pierogi with sausage, onions, and peppers
Both of these dishes only took about 15 minutes to make and they were both absolutely delicious. The way the flavors from the mustard wine herb sauce absorbed into the pierogi made them taste absolutely delicious. My 9-year-old son called both meals “winners”. In the future, I plan to continue my creativity with pierogi. The next time, I may consider doing them Buffalo style with chicken, shredded carrots, minced celery, wing sauce, and garnished with blue cheese. The possibilities are endless. If you have other ideas we can have fun making pierogi, please feel free to share in the comments section.
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