Mondays, am I right? It takes every bone in my body not to convince myself that I NEED to order takeout when I have a case of the Mondays. When it comes to dinner on the first day back from the weekend, I'm looking for easy and quick. But also, not a bowl of cereal. We've all been there.

Enter this skillet with a little help from my new T-Fal pan. It's super easy to whip up and you can even swap out the chicken sausage for a Meatless Monday option. I'm going to make this quick and get right down to business because time is of the essence. 


 Pierogis, Apple Chicken Sausage & Mini Sweet Pepper Summer Skillet 

- The Ingredients - 
1-2 Cups Sliced Mini Sweet Peppers
12 - 16 Fresh or Frozen Pierogis 
3 Apple Chicken Sausage Links, sliced (about 1.5 Cups)
1-2 Tbsp. Olive Oil

To Taste:
Fresh Basil
Red Pepper Flakes
Garlic Powder
Salt and Pepper
In a skillet, add oil, spices and chicken sausage. Brown the sausage over medium heat and add pierogis and sweet peppers. Stir until evenly coated and let cook for 8-10 minutes on medium-high heat or until peppers are softened and pierogis are lightly browned.

Remove from heat, sprinkle with fresh basil and enjoy with crusty French bread!