(BPT) - It can be a struggle to prepare a nutritious meal the whole family will enjoy. Finding time to spend around the table during back-to-school season can be particularly challenging, but not impossible.

Actress, chef and mother of two Haylie Duff has a few expert tips and tricks for crafting nutritious meals on a time crunch.

1. Use pre-made ingredients to reduce prep time.

Keeping the fridge stocked with pre-made ingredients is a simple time saver. Adding ingredients such as pre-cut vegetables or hard-cooked peeled eggs to on-the-go snacks or family meals is an easy way to boost the nutrition of a recipe without all of the prep work.

2. Plan a meal-prep day each week

Preparing meals ahead of time to pull from the fridge or freezer and pop into the oven will help save time and reduce stress. Setting aside a couple of hours once a week to plan and prepare meals can make the school week more relaxed. Plus, planning means more time around the table with loved ones during mealtime.

3. Add slow-cooker recipes to your weekly routine

On busier days, let a slow-cooker do all the work. You can make tasty recipes, such as roast chicken with steamed veggies, a quiche or a healthy pasta dish. Simply put the ingredients in the slow cooker and fire it up. In the meantime, you’ll have more time to spend playing with the kids or helping them with homework.

4. Stock up on quality, versatile ingredients

It is so important to nourish children with top quality ingredients such as Eggland’s Best eggs, which are packed with superior nutrition compared to ordinary eggs at the grocery store. These eggs contain more than double the vitamin B12 compared to ordinary eggs, which helps transform food to energy to keep the entire family energized throughout the day. They also contain six times more vitamin D, 25% less saturated fat, more than double the omega-3s and 10 times more vitamin E.

For a make-ahead snack the whole family is sure to enjoy, try these Buffalo Deviled Egg Bites from the American Heart Association and Eggland’s Best.

Buffalo Deviled Egg Bites

Ingredients:

6 large eggs

2 tablespoons light mayonnaise

1 tablespoon hot wing sauce (lowest sodium available)

1/8 teaspoon salt

1/8 teaspoon pepper

1 tablespoon finely crumbled low-fat blue cheese

1 tablespoon chopped celery

Directions:

1. To hard cook the eggs, gently place them in a large saucepan or pot. Add cold water to cover the eggs by 1 and 1/2 inches. Bring the water to a boil over high heat. When the water is boiling, remove the pan from the stove.
2. Let the pan stand, covered, for 12-15 minutes. Remove the eggs from the pan. Allow them to cool before peeling.
3. Carefully cut the eggs in half lengthwise. Place the egg halves on a work surface.
4. Transfer the yolks to a medium bowl. Add the mayonnaise, hot-wing sauce, salt and pepper. Stir until combined. The mixture should be smooth.
5. Spoon the yolk mixture into a resealable plastic bag. Clip the corner of the bag. Pipe the yolk mixture into the egg white halves.
6. Sprinkle the blue cheese and celery on top of the filling and enjoy!

Eggland’s Best is a national supporter of the American Heart Association’s Healthy for Good movement and is encouraging consumers to try out the recipes available at recipes.heart.org.

Busy Season Solutions

Quick and tasty meals and snacks

(Family Features) For those who are always on the go, it can be difficult to find time to whip up meals and snacks that are both nutritious and tasty. However, with some simple changes – and timesaving recipes – you can create delicious dishes and meals that will keep you feeling energized to fuel your busy lifestyle.

For example, these quick and easy recipes for a main course, snacks and even desserts are all part of the Atkins low-carb lifestyle, a long-term, healthy eating approach focused on high-fiber carbohydrates, optimal protein and healthy fats. The eating approach, which is a more flexible version of the popular ketogenic diet, offers a balanced mix of foods containing fiber-rich and nutrient-dense carbohydrates while focusing on reduced levels of refined carbohydrates, added sugars and the “hidden sugar effect” – when carbohydrates convert to sugar when digested. You don’t see the sugar, but your body does.

An On-the-Go Morning Treat

Busy mornings can lead to breakfast being put on the backburner or skipped altogether. However, with an option like the Atkins Chocolate Banana Shake, which is made with real fruit, you can enjoy the most important meal of the day on-the-go or anytime you need a snack break.

A beneficial source of B vitamins, these protein-rich shakes can satisfy hunger with 5 grams of fiber and provide steady energy all day long. Made to easily fit into a busy lifestyle, they’re also gluten-free with no artificial colors or preservatives, and low-glycemic with 4 net carbs and 2 grams of sugar.

Learn more about the benefits of a balanced, low-carb approach, and find more recipes to help kickstart a nutritious eating plan, at Atkins.com.

Egg Roll Bowl with Shrimp

Recipe courtesy of Atkins
Prep time: 5 minutes
Cook time: 10 minutes
Servings: 4

• 5          cups frozen cauliflower rice
• 3          tablespoons canola oil
• 3          tablespoons sesame oil
• 4          teaspoons minced or pressed garlic
• 2          teaspoons ginger paste
• 6          cups pre-cut coleslaw (cabbage and carrots)
• 1          cup sliced red bell pepper
• 1/2       cup thinly sliced scallions, root and tips trimmed
• 1          teaspoon Chinese five-spice blend
• 1/4       cup tamari soy sauce
• 2          tablespoons mirin rice cooking wine
• 1          pound cooked and peeled shrimp, thawed
• 4          teaspoons sesame seeds

1. In microwave, steam cauliflower according to package instructions.
2. While cauliflower is cooking, warm large, nonstick skillet with lid over medium heat. Add oils, swirl to coat pan and, when shimmering, add garlic and ginger. Sauté until sizzling and fragrant, stirring constantly, about 30 seconds.
3. Add coleslaw, bell pepper and scallions; continue sautéing, stirring frequently, until cabbage just begins to wilt, about 3 minutes.
4. Sprinkle on five-spice blend and stir to incorporate. Add soy sauce and mirin rice cooking wine to pan and stir to evenly coat cabbage. Add shrimp to skillet; toss to evenly distribute. Reduce heat to medium-low, cover with lid and allow shrimp to warm, about 3 minutes.
5. Measure about 1 cup cooked cauliflower rice into bottom of four bowls. Top evenly with shrimp and cabbage mixture, about 1 cup vegetables and 9-11 large shrimp per serving, drizzling with pan sauce evenly. Sprinkle each bowl with 1 teaspoon sesame seeds and serve while hot.

Notes: To help meal come together quickly, use frozen cauliflower rice, pre-grated ginger paste, pre-minced jarred garlic and bagged coleslaw mix. Green onions and bell pepper can also be pre-sliced.

Parmesan Crisps

Recipe courtesy of Atkins
Prep time: 2 minutes
Cook time: 8 minutes
Servings: 6

• 3/4       cup shredded Parmesan cheese
• 1/2       teaspoon Italian seasoning blend

1. Heat oven to 325° F. Line baking sheet with parchment paper.
2. Use large cup or mug to draw six roughly 4-inch circles on parchment paper. Fill each circle with 2 tablespoons Parmesan cheese, smoothing shreds out and creating slightly thicker outer edge. Sprinkle each with pinch of Italian seasoning and bake 7 1/2 minutes, or until outer edges and bottoms are golden but not burned.
3. Remove from oven and let cool at least 1 minute before eating. Store in airtight container at room temperature up to 1 day.

Avocado Chocolate Mousse

Recipe courtesy of Atkins
Servings: 4

• 3          avocados
• 1/2       cup unsweetened coconut milk
• 1/2       cup sugar-free chocolate chips
• 2 1/2    tablespoons cocoa powder
• 2          tablespoons Erythritol (low-carb sweetener)
• 3          teaspoons stevia-based sugar substitute
• 2          teaspoons vanilla extract
• 1/8       teaspoon salt

1. Mash avocado and place in blender with coconut milk. Blend until smooth.
2. In microwave-safe bowl, heat chocolate chips 20 seconds, stir well and heat in 10-second intervals until melted, stirring in-between. Once melted, add to avocado mixture and continue to blend while scraping down sides of bowl.
3. Add cocoa powder, sweetener, sugar substitute, vanilla and salt. Blend and scrape down sides of bowl until all ingredients are well combined and mousse is smooth and creamy. Add additional sugar substitute 1/4 teaspoon at a time if sweeter mousse is desired.

Note: All ingredients should be at room temperature to make blending smooth and easy.

Yogurt Parfait

Prep time: 5 minutes
Servings: 1

• 13        pieces Atkins Honey Almond Vanilla Crunch Bites
• 1/4       cup fresh blueberries
• 1/4       cup plain, unsweetened whole milk Greek yogurt
• 1          tablespoon almond butter
• 1          pinch cinnamon
• 1          pinch sugar substitute

1. Roughly chop crunch bites.
2. In small glass, layer blueberries, crunch bites and yogurt. Swirl almond butter on top and finish with sprinkle of cinnamon and sugar substitute.

Photos courtesy of Getty Images (Egg Roll Bowl with Shrimp, Parmesan Crisps and Avocado Chocolate Mousse)

A Tasty Take on Trendy Toast

(Family Features) While many food trends come and go, some desired food traits seemingly never go out of style. For example, dishes that provide nutritional benefits will pretty much always be popular, along with types of foods that can be customized to match personalized preferences and tastes.

Toast is a versatile option for nearly anyone seeking a bite for breakfast, especially those eaters looking for both nutrition and flavor. Because you can add a variety of toppings to your toast, it can be a simple way to add a healthy element to your morning routine.

These recipes, for example, include Sabra Hummus as a base spread, which adds protein and fiber perfect for breakfast, brunch or a mid-morning snack. Hummus Toast with Sun-dried Tomatoes and Parmesan brings with it the extra nutritional value of veggies, while Hummus Toast with Soft-Boiled Egg and Spinach packs ample protein for an ideal way to start the day.

Plus, because these quick-to-make recipes involve short amounts of time spent on preparation, you’re able to enjoy a nutritious treat even on the busiest of days.

Find more ways to take trendy toast to the next level at Sabra.com.

Hummus Toast with Sun-dried Tomatoes and Parmesan

Servings: 1

• 1          slice whole-grain bread
• 1/4       cup fresh arugula
• 2-3       sun-dried tomatoes
• 2          tablespoons Sabra Classic Hummus
• olive oil
• 2          tablespoons pine nuts
• fresh Parmesan curls
• salt, to taste
• pepper, to taste

1. Toast bread; set aside. Wash and pat dry arugula; set aside.
2. Remove sun-dried tomatoes from jar and lightly pat with paper towel to remove excess oil.
3. Spread toast with hummus.
4. Lightly toss arugula with drizzle of olive oil; layer on top of hummus. Top with sun-dried tomatoes. Sprinkle with pine nuts and add Parmesan curls. Add salt and pepper, to taste.

Hummus Toast with Soft-Boiled Egg and Spinach

Servings: 1

• 1          slice artisan country white bread
• 1/4       cup fresh spinach, wilted
• water
• 1          soft-boiled egg
• ice
• 1          garlic clove, chopped
• 1          teaspoon olive oil
• 2          tablespoons Sabra Classic Hummus
• red pepper flakes, for garnish
• salt, to taste
• pepper, to taste

1. Toast bread; set aside. Wash spinach; set aside.
2. Fill small saucepan with enough water to barely cover egg; bring to boil, cover and reduce heat. Cook egg 6 minutes, remove from heat and plunge into ice bath to stop cooking. Peel egg; set aside.
3. In medium skillet, saute chopped garlic in olive oil approximately 3 minutes; add spinach and stir 2 minutes, or until spinach begins to wilt. Remove from heat.
4. Spread toast with hummus. Add wilted garlic-spinach. Cut egg in half and place on top of spinach. Sprinkle with red pepper flakes, salt and pepper.

A Winning Spread for the Big Game

(Family Features) Big-game watch parties call for big-game snacks, but that doesn’t have to mean complicated recipes or hours spent in the kitchen. Small bites and hearty dips made with real ingredients can be easy to prepare, and make an impressive spread that guests can enjoy from opening kickoff to the final whistle.  

To avoid the classic snacking fumble of having your guests’ chips crumbling in your dips, choose an option like Garden of Eatin’ Blue Tortilla Chips, the mother of all chips, made with organic whole blue corn kernels that are stone ground to perfection for thick, tasty and hearty chips that stand up to any dip.

To prepare for fellow viewers with other lifestyle or dietary needs, plan to offer snacks and dips that satisfy even the most finicky of fans. Prepare a double serving of guacamole and split it in two. Keep one as-is for an easy and healthy vegan option, and make BLT Guacamole with the rest.

Serve with Garden of Eatin’ Grain Free Cassava Chips, which are made with organic cassava, sunflower and chia seeds. Crafted to perfection, these gluten-free, grain-free, vegan, paleo-approved chips provide a tasty touchdown for the whole team.

If you’re looking to bring the heat with bold taste and just enough spice in each bite, go for a warm option like Tex-Mex Enchilada Queso. To save time, you can assemble it a few hours before kickoff or even a day ahead of the game then bake just prior to guests arriving. An easy way to make this recipe stretch is to make a portion without meat so you have a vegetarian option as well.

Find more recipes to bring victory to your game-day spread at gardenofeatin.com.

BLT Guacamole

Recipe courtesy of Gaby Dalkin of What’s Gaby Cooking

• 3          strips bacon
• 3          avocados, seeds removed
• 2          baby romaine lettuce leaves, halved and shredded
• 1          small red onion, finely chopped
• 2          tomatoes, finely chopped
• 1          lime, juiced
• 1          lemon, juiced
• 2          tablespoons cilantro, chopped
• 2          tablespoons chives, chopped
• kosher salt, to taste
• pepper, to taste
• Garden of Eatin’ Grain-Free Cassava Chips

1. Cook bacon according to package instructions. Drain on paper towel and break into small pieces.
2. In medium bowl, roughly mash avocado. Add lettuce, onion, tomato and bacon. Stir lime juice, lemon juice, cilantro and chives into avocado. Season with salt and pepper, to taste.
3. Serve with tortilla chips.

Tex-Mex Enchilada Queso

Recipe courtesy of Gaby Dalkin of What’s Gaby Cooking

•             Nonstick cooking spray
• 8          ounces cream cheese, at room temperature
• 1          cup sour cream
• 1          tablespoon ground chili powder
• 1          teaspoon ground cumin
• 1/2       teaspoon garlic powder
• 1/2       teaspoon kosher salt
• 1          can (10 ounces) green enchilada sauce
• 1          can (15 ounces) black beans, rinsed and drained
• 1          can (10 ounces) diced tomatoes in green chilies, drained
• 1          cup frozen corn, thawed
• 1          cup freshly grated sharp cheddar cheese, divided
• 1          cup shredded rotisserie chicken
• chopped fresh cilantro
• chopped green onions
• Garden of Eatin’ Blue Corn Tortilla Chips, for serving

1. Heat oven to 400° F.
2. Lightly coat deep, 9-inch skillet with cooking spray.
3. In large bowl, using hand mixer on medium speed, beat cream cheese, sour cream, chili powder, cumin, garlic powder and salt until smooth and well combined. Reduce speed to low then beat in enchilada sauce until incorporated. Stir in beans, tomatoes, corn, 1/2 cup cheddar cheese and shredded chicken.
4. Transfer mixture to prepared baking dish. Top with remaining cheddar cheese. Bake 25-30 minutes until dip is hot and cheese is bubbly. Sprinkle with cilantro and green onions.
5. Serve warm with tortilla chips.

Perfect Pops for Every Occasion

(Family Features) No matter what kind of events you have on your social calendar, you can pop up delicious treats that are sure to be a hit.

Whether hosting a get-together for the guys and tuning into the game or having a night in with the girls, freshly popped popcorn, which is naturally low in fat and calories, non-GMO and gluten free, can help you please every palate.

Sweet, spicy, salty or served in more non-traditional ways, the possibilities are endless, and perfect for everything from date night to a family movie night or even a sleepover or kids’ party. And since it’s healthy and whole grain, popcorn is a satisfying snack suitable for every occasion that you can feel good about serving.

Find more versatile, nutritious recipes for your next event at popcorn.org.

Cookies ’N Cream Popcorn

• 12 cups popped popcorn
• 1 package (11 ounces) white chocolate chips
• 2 teaspoons coconut oil
• 15 Oreo cookies, coarsely chopped

1. Place popcorn in large bowl; set aside.
2. In medium saucepan on low heat, melt chocolate chips and coconut oil; stir until blended.
3. Pour melted chocolate over popcorn, stirring until well-coated. Stir in chopped Oreos.
4. Spread mixture on baking sheet and chill until chocolate has set. Break into pieces to serve.

Serves

12 cups

Popcorn Party Pizza

• 3 tablespoons butter
• 1 bag (10.5 ounces) mini marshmallows
• 2 quarts popped popcorn
• 1 tube (.68 ounces) red piping gel
• 1 package red raspberry fruit roll-ups
• green jelly beans
• coconut
• candy-coated chocolate pieces

1. Spray 12-inch pizza pan with cooking spray; set aside.
2. In large saucepan over medium heat, heat butter.
3. Stir in marshmallows until melted.
4. Stir in popcorn until well coated.
5. Spread mixture evenly onto prepared pizza pan.
6. Drizzle red piping gel over “pizza” to make “sauce.”
7. Cut small circles (about 1 1/4 inches in diameter) from fruit roll-up and place on pizza for “pepperoni” slices.
8. Decorate as desired with jelly beans, coconut and candies. Allow to cool completely before cutting into wedges to serve.

Serves

8 slices

Popcorn and Peanut Truffles

• 6 cups popped popcorn
• 1 cup roasted and salted peanuts
• 1 package (12 ounces) semisweet chocolate chips
• 1/2 cup honey

1. In large bowl, stir popcorn and peanuts together; set aside.
2. In microwave-safe bowl, heat chocolate chips 10 seconds. Stir chips and repeat, stirring after each 10 seconds, until chips are melted. Warm honey in microwave 10 seconds and stir into chocolate until well blended.
3. Pour chocolate mixture over popcorn mixture and stir until popcorn is evenly coated. With small ice cream scoop, push popcorn mixture into scoop and release onto wax paper to form truffles. Refrigerate until firm.

Serves

30 pieces

Notes, Tips & Suggestions

Truffles can be stored in an airtight container up to 5 days.

Toasted Coconut and Chocolate Popcorn

• 10 cups popped popcorn
• 2 tablespoons butter or margarine
• 2 tablespoons light brown sugar
• 1/2 teaspoon coconut extract (optional)
• 1 cup chocolate chips
• 1 teaspoon vegetable oil
• 1 bag (7 ounces) shredded coconut, toasted

1. Place popcorn in large bowl; set aside.
2. In small saucepan, combine butter, brown sugar and coconut extract; stir until melted and combined.
3. Pour over popcorn, coating well. Spread popcorn onto large cookie sheet.
4. In glass measuring cup, melt chocolate chips and vegetable oil in microwave on low heat until smooth. Drizzle over popcorn. Immediately sprinkle coconut over popcorn mixture; cool.
5. Break into pieces and serve.

Serves

10 cups

Cheesy Pepperoni Popcorn

• 1/4 cup nonfat Parmesan cheese
• 2 teaspoons garlic powder
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried marjoram leaves
• 1/4 teaspoon dried basil leaves
• 1/8 teaspoon dried sage
• black pepper, to taste
• 12 cups popped popcorn
• 3/4 cup turkey pepperoni, cut into bite-size bits
• olive oil cooking spray

1. In small bowl, combine Parmesan cheese, garlic powder, oregano, marjoram, basil, sage and pepper; mix well.
2. Place cooked popcorn and turkey pepperoni in large bowl; spray lightly with cooking spray.
3. Sprinkle popcorn and pepperoni with cheese mixture and toss to coat evenly.

Serves

6-8 cups

Dig Into 7 Game-Winning Dips

(Family Features) Although you may share a passion for a favorite sports team, not everyone has the same taste when it comes to the tailgating menu. Enter these seven dips: from a yogurt turmeric dip to spicy buffalo chicken dip, you’re sure to please nearly every game-day guest.

Visit McCormick.com or find McCormick on Facebook and Pinterest for more recipes to make your tailgating menu a winner.

Texas Trash Dip
There won’t be any trash talk when it comes to this dip. It’s the ultimate ooey, gooey, cheesy dish that’s sure to be all the rage at game-day parties and social gatherings.

Easy Buffalo Chicken Dip
Games and wings go hand-in-hand, but you can keep hands mess-free with this alternative that combines all the flavors of savory Buffalo chicken wings in a warm, creamy dip. 

Sweet Georgia Peach and Pecan Dip
Think outside the box this season with a dip that is the perfect blend of salty and sweet. Bacon, Georgia peaches, sweet onions and a brown sugar bourbon marinade are complemented by pecans for a nutty, crunchy finish.

Creamy Turmeric and Cinnamon Dip
Low-fat yogurt and milk blend with golden turmeric and cinnamon for a tangy dip just waiting for crispy dippers like pita chips and veggies.

Roasted Carrot Yogurt Dip
Move over cheesy, chili dips – the tangy sweetness of orange juice, carrots and honey make for a simple dip you can feel good about devouring.

Spinach Artichoke and Dill Dip
Warm up with this crowd-pleasing dip made with fresh spinach, artichoke hearts, cream cheese and Parmesan.

Spicy Black Bean Dip
Simply mix together a can of black beans, chopped tomatoes and spices like chili powder and cumin for an easy dip to throw together for last-minute guests.

Simple, Healthy Summer Snacks

(Family Features) As temperatures climb and summer sets in, a slight change in diet can help maintain energy without overfilling on hot days.

Vegan and vegetarian diets are becoming a popular trend, but many people are also opting to be semi-vegetarians, also known as the flexitarian diet. A flexitarian diet means you don’t have to eliminate meat from your diet but can still reap the health benefits associated with plant-based diets.

Plant-based proteins like beans, peas, nuts, seeds, soy and lentils are chock-full of nutritional benefits from disease-fighting phytonutrients to cholesterol-lowering fiber. They’re also an excellent way to add low-sodium and low-cholesterol protein to your diet that can leave you feeling satisfied but not stuffed.

Light finger foods and dips are ideal summer snacks. Hummus, made from chickpeas and tahini (ground sesame seeds), makes for a quick and easy treat by itself or paired with health-conscious options like air-popped chips, whole-grain crackers or veggie sticks. You can also create simple summer snacks using hummus as an ingredient.

These vegan Cucumber Cups are the perfect refreshing pick-me-up on a hot afternoon, and they’re stylish enough to serve to guests at an upscale cookout. For a cool and creamy summer appetizer, try these vegetarian Southwestern Snack Bites made with hummus, guacamole and Greek yogurt.

Find more healthy ideas to help you snack your way through summer at sabra.com.

Southwestern Hummus Bites

Yield: 30 pieces

• 1          package (7 ounces) whole-grain bagel chips
• 1          container (10 ounces) Sabra Hummus
• 2          cups pico de gallo
• 1          cup guacamole
• 1          cup plain, low-fat Greek yogurt
• 4          green onions, sliced (optional)

1. Top each bagel chip with 1 tablespoon hummus, small spoonful of pico de gallo, guacamole and small dollop of yogurt. 
2. Garnish with slices of green onion, if desired.

Cucumber Cups

• 2          English cucumbers
• 1          container (10 ounces) Sabra Hummus
• 1          teaspoon paprika
• 1          bunch parsley, finely chopped

1. Peel cucumbers and slice lengthwise into 1 1/4-inch pieces. Using melon baller, carve out seeds to create vessel, making sure to leave bottom intact.
2. Using piping bag or small spoon, fill each cucumber with hummus (about 1 teaspoon each). Sprinkle with paprika and finely chopped parsley.

Delicious Dishes for the Perfect Night In

(Family Features) When planning a get-together with friends, finding the right playlist and inviting your favorite people over is easy, but planning the perfect menu can be daunting.

Whether it’s game day, the season premiere of your favorite show or just a casual night in, if you’re craving something satisfying and delicious, one simple solution is Mrs. T’s Pierogies. 

You can easily add a creative twist to your menu by serving up bite-sized Bacon-Wrapped Pierogies, featuring Classic Cheddar Mini Pierogies, which are perfect for sharing. Or try adding some flare to your nachos by substituting chips with pierogies. Available in 15 tasty varieties, these potato-filled pasta shells are loaded with flavor and are the perfect canvas for all your favorite ingredients and spices.

Find more recipes to enjoy with your friends at MrsTsPierogies.com.

Bacon-Wrapped Pierogies
Prep time: 15 minutes
Total time: 32 minutes
Servings: 4

• Nonstick cooking spray
• 1          box (12.84 ounces) Mrs. T’s Mini Cheddar Seasoned with Bacon or Mini Classic Cheddar Pierogies
• 14        slices bacon, sliced in half
• 1/4       cup brown sugar (optional)

1. Heat oven to 400° F.
   
2. Spray baking sheet with nonstick cooking spray. Defrost pierogies by placing in boiling water for 2 minutes or refrigerating overnight.
   
3. Wrap half slices of bacon around each pierogy. Arrange pierogies on baking sheet. Sprinkle with brown sugar, if desired. Bake 16-18 minutes, or until golden brown, turning once.

Optional: Saute wrapped pierogies 8 minutes, or grill 5 minutes until browned.

Pierogy Nachos
Prep time: 5 minutes
Total time: 20 minutes
Servings: 4

Nachos:

• 2          boxes (16 ounces each) Mrs. T’s Classic Cheddar Pierogies
• 2          tablespoons butter
• 1 1/2    cups canned black beans, drained and rinsed
• 3/4       cup shredded Monterey Jack cheese
• Pico de Gallo (recipe below)
• guacamole (recipe below)
• sour cream (optional)
• pickled jalapeno peppers (optional)

Pico de Gallo:

• 2          Roma tomatoes, seeded and diced
• 1          small, diced red onion
• 2          tablespoons chopped cilantro
• 1 1/2    teaspoons lime juice
• 1/4       teaspoon salt

Guacamole:

• 1          small, ripe avocado
• 1          seeded and minced jalapeno
• 1/2       Roma tomato, seeded and chopped
• 2          tablespoons thinly sliced green onion
• 1          tablespoon chopped cilantro
• 2          teaspoons lime juice
• salt, to taste
• pepper, to taste

1. To make nachos: Saute pierogies in butter over medium heat, approximately 8 minutes on both sides.
   
2. Preheat broiler. On large, oven-safe plate, arrange hot pierogies; sprinkle with black beans and Monterey Jack cheese.
   
3. Broil until cheese is melted and bubbly. Top with Pico de Gallo and guacamole, and sour cream or pickled jalapeno peppers, if desired.
   
4. To make Pico de Gallo: Mix together all ingredients and set aside. Serve on top of pierogies.
   
5. To make guacamole: Cut avocado in half and remove seed. With spoon, scoop out inside; place in bowl.
   
6. Mash avocado with fork until slightly chunky.
   
7. Mix in jalapeno, tomato, green onion, cilantro, lime juice, salt and pepper. Serve on top of pierogies.