Saucy Potato Pockets
Any dish that combines pasta with mashed potatoes and cheese is fine by us. We think your kids will agree.
- 1 tbsp extra virgin olive oil
- 1 cup frozen chopped onion
- 1 tsp bottled minced garlic
- 1 tsp dried oregano
- 1 (28-oz) can crushed tomatoes with basil
- 1 tbsp balsamic vinegar
- 1 (16-oz) package frozen potato and Cheddar pierogies
- ¼ cup pitted Kalamata olives, drained, snipped in half with scissors, optional
- ¼ cup crumbled feta cheese, optional
- In a large skillet over medium high heat, heat the olive oil. Add the onion and garlic, and cook until the onions are tender, about 5 minutes.
- Add oregano, crushed tomatoes, and balsamic vinegar, stirring well to mix. Bring to a boil.
- Add the pierogies to the tomato mixture, tossing well to cover pierogies with sauce. Reduce heat to low, cover and simmer for 15 minutes, stirring occasionally, until pierogies are tender and heated through, and sauce is slightly thickened.
- Add the Kalamata olives, if using, stirring well to incorporate into sauce. Sprinkle with the feta cheese before serving, tossing well to mix.
- You can find this old-fashioned comfort food, pierogies, conveniently packaged in the frozen food section of your market.
- If Kalamata olives are too fruity for your taste, pitted black olives work well, too. You may wish to remove the children's portions before you add the olives.
- If feta cheese is not a popular choice, top it with your family's favorite cheese.