If you are looking for a quick and budget-friendly dinner you can have on the table in under 20 minutes? These recipes from Mrs. T's Pierogies could be the perfect solution.

The first recipe, Pierogy Pad Thai, is an Asian-inspired dish, that incorporates ingredients typically found in Thailand's most popular dish bean sprouts, eggs and peanuts but replaces the traditional rice noodles with Mrs. T's Pierogies.The second recipe, Pierogy Primavera, takes advantage of fresh, seasonal vegetables.For more recipes featuring pierogies, visit

http://www.pierogies.com/.Pierogy Pad ThaiServes 4Prep time: 10 minutesCook time: 15 minute1 (12.8-ounce) package MRS. T's Potato & Cheddar Mini Pierogies1 tablespoon butter or margarine2 large eggs, beaten1 tablespoon peanut oil1 large clove garlic, minced1 pound boneless, skinless chicken breasts, cut into thin slices1/2 teaspoon saltteaspoon crushed red pepper1/2 cup peanut sauce1 cup bean sproutscup chopped peanuts2 scallions, thinly slicedBoil pierogies as package directs. Drain.Meanwhile, melt butter in 12-inch skillet over medium-high heat; cook eggs until just scrambled, stirring constantly. Remove to bowl.In same skillet, heat peanut oil; over medium heat, cook garlic until lightly browned. With slotted spoon, remove garlic to bowl with eggs.In drippings remaining in skillet over medium-high heat, cook chicken until well browned and cooked through, stirring constantly. Add salt and crushed red pepper.Stir in egg mixture, peanut sauce, bean sprouts and cooked pierogies. Toss to mix well. Garnish with chopped peanuts and scallions.Pierogy PrimaveraMakes 4 servings1 (16-ounce) package MRS. T's Potato & Cheddar Pierogies2 tablespoons vegetable oil1 bunch asparagus, cut into 2-inch pieces2 large carrots, peeled and cut into julienne strips1 large red onion, coarsely chopped1 cup frozen peas, thawed slightlySalt and pepper to tasteSauté pierogies as package directs in 12-inch skillet. Remove from skillet.In same skillet, cook asparagus, carrots and red onion over medium heat in hot oil, about 5 minutes or until vegetables are tender-crisp, stirring occasionally. Stir in peas; cook 2 minutes longer. Stir in pierogies and salt and pepper to taste.