Ingredients:
8 Hot Dogs (I use low fat Hebrew National)
8 slices of Turkey Bacon
1/4 cup sauerkraut, drained and chopped
2 green onions, finely chopped
1/4 cup Ketchup
1/4 cup Dijon mustard
1 Tbs vegetable oil
Directions:
Slice open the hot dogs, down the center, lengthwise, making a deep pocket in each, but not cutting all the way through. Place a strip (or a couple strips if they're short) inside each hot dog.
Wrap a strip of bacon around each stuffed hot dog, securing each end with a toothpick. Make sure it is wrapped tight enough that it will hold in the cheese during cooking.
Heat a large skillet over medium-high heat with vegetable oil. Place the stuffed hot dogs in the pan with the opening of the pocket down. Allow to cook until bacon is dark and crisp (3-4 minutes). Turn to other side (pocket opening up) and cook another 3-4 minutes. A small amount of cheese may ooze out and that's o.k.
While the hot dogs are cooking, mix together the Dijon mustard and the ketchup in a small bowl. Finely chop the green onion and the sauerkraut. Mix together in another small bowl.
Once the hot dogs are done, remove the toothpicks and place them in the buns. Top with the ketchup - mustard mix and the onions and sauerkraut.
Serves 4 - 8, depending on how hungry you are ;o)
To see what I spent on this recipe, visit my other blog here.
8 Hot Dogs (I use low fat Hebrew National)
8 slices of Turkey Bacon
1/2 oz cheddar cheese, cut into thin, long sticks
8 Hot Dog Buns (I use wheat)1/4 cup sauerkraut, drained and chopped
2 green onions, finely chopped
1/4 cup Ketchup
1/4 cup Dijon mustard
1 Tbs vegetable oil
Directions:
Slice open the hot dogs, down the center, lengthwise, making a deep pocket in each, but not cutting all the way through. Place a strip (or a couple strips if they're short) inside each hot dog.
Wrap a strip of bacon around each stuffed hot dog, securing each end with a toothpick. Make sure it is wrapped tight enough that it will hold in the cheese during cooking.
Heat a large skillet over medium-high heat with vegetable oil. Place the stuffed hot dogs in the pan with the opening of the pocket down. Allow to cook until bacon is dark and crisp (3-4 minutes). Turn to other side (pocket opening up) and cook another 3-4 minutes. A small amount of cheese may ooze out and that's o.k.
While the hot dogs are cooking, mix together the Dijon mustard and the ketchup in a small bowl. Finely chop the green onion and the sauerkraut. Mix together in another small bowl.
Once the hot dogs are done, remove the toothpicks and place them in the buns. Top with the ketchup - mustard mix and the onions and sauerkraut.
Serves 4 - 8, depending on how hungry you are ;o)
To see what I spent on this recipe, visit my other blog here.
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