My twin sister and I have been doing a Chopped Challenge on Instagram based on the suggestions of one of our followers.
April suggested these items: cabbage, bacon, potato and cheese. We can rely on our pantry and fridge to create a meal, but we have to use all four of those ingredients in some way.
The recipes were too long to post in the description of our IG reel, but here are the recipe cards. We decided to leave the pierogi dough as a separate recipe, because you can use whatever leftovers you have at the end of the week for the filling. Each dough is only 1 WW point.
Jenn’s recipe makes a lot – 15 pierogi! But you can make these ahead of time (filled), then place on a cookie sheet individually for 30 minutes, then place in a ziplock bag. Then cook straight from the freezer, but adding about 5 minutes additional cook time to the recipe below.
I LOVE sauerkraut. Like I could eat it out of the can cold. My favorite style that I grew up with (and my Dad loved) was Bavarian style, which has a slight sweetness to it. I used a packet of Splenda to sweeten mine which makes my sauerkraut zero points on all plans, but if you use brown sugar, it’s only 1 point.
Please note that the WW link to find out the points on YOUR plan is in the notes section of each recipe card.
- 1 cup flour
- 1/2 teaspoon salt
- 1 egg
- 3 tablespoons warm water
- In a bowl, add the flour, egg, salt and water. Using a fork, mix together until the dough starts to come together. Let rest for one hour before using. Jennifer used 4 rounds for her meal.
Each round should be 1 WW point no matter what your plan is, because there are no zero point foods in the ingredients. But you can click this link to double check the WW points for your plan.
- 1/2 cup canned new potatoes
- 1/4 cup shredded Mexican cheese (Weight Watcher Brand)
- 1/4 cup red cabbage, shredded
- pinch of salt
- pinch of pepper
- 1 slices bacon, cooked and chopped
- 1/2 tablespoon butter
- avocado oil spray
- Microwave the potatoes until fork tender, cool slightly.
- In a bowl, mix the potatoes, cheese, cabbage, salt, pepper and bacon until combined.
- Roll out 4 rounds of the pierogi dough, about 1/8 inch thick, with a glass or biscuit cutter.
- Using 1 tablespoon of the filling, divide between the four rounds and fold the edges, crimping the edge to seal.
- In a skillet, melt 1/2 tablespoon of butter. Fry in the skillet for 5 minutes on low heat (adding avocado spray as needed), then every minute, turn the pierogi to brown on all sides - about 10 minutes total.
Nutrition Information:Yield: 15 Serving Size: 1
Amount Per Serving: Calories: 28Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 4mgSodium: 32mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 1g
- 1 cup red cabbage, finely chopped
- 1 teaspoon mustard (I used Dijon)
- 1 teaspoon minced garlic
- 1 tablespoon vinegar (I used apple cider)
- pinch of salt
- 1 packet Splenda (or 1 teaspoon of brown sugar)
- 4 ounce pork chop
- salt and pepper
- 1 tablespoon BBQ sauce
- 1/2 ounce Swiss cheese (1 slice)
- 1 strip of bacon, cooked and chopped
- 4 ounce baked potato
- 1 brioche bun
- Slice the baked potato into wedges, and air fry at 400 for 10-12 minutes.
- In a skillet, mix the cabbage, mustard, garlic, vinegar, salt and sweetener and mix until combined.
- Cook over medium heat for 5 minutes, stirring once, set aside.
- Season the pork chop with salt and pepper, and saute for 6-8 minutes (depending on thickness) or until it reaches an internal temperature of 145.
- Remove from pan, chop, and add back to pan and mix in the BBQ sauce, top with the Swiss cheese and bacon, and top with a lid over low heat to melt the cheese.
- Assemble: plate the fries, place the melty pork goodness on your bun of choice, and top with 1/3 cup of the sauerkraut. Enjoy!
If you love pork, check out my pork ragu – it tastes as if its been simmering all weekend!
And check out Jenn’s recipe for potsticker dough!
Stay tuned for next week’s Chopped Challenge 😁