We had so much fun coming up with crazy hot dog recipes last month, we had TOO many ideas for one email. And since it's summer, we figured it's the perfect time to make a sequel. Part two begins NOW...
No-Buns-About-It Chili Dog Chili
PER SERVING (1 cup): 129 calories, 1.25g fat, 834mg sodium, 22g carbs, 5g fiber, 8g sugars, 9.5g protein -- PointsPlus® value 3*
That isn't a typo -- this is chili inspired by chili dogs. Take a bow, fellas! (Can hot dogs bow?)
Ingredients: Two 14.5-oz. cans stewed tomatoes (Mexican-style, if available), not drained 2 green bell peppers, chopped 1 large onion, chopped 1 large tomato, chopped 7 hot dogs with about 40 calories and 1g fat each (like Hebrew National 97% Fat Free Beef Franks), chopped One 15-oz. can red kidney beans, drained and rinsed 1 1/2 tbsp. yellow mustard 1/2 tsp. chili powder 1/2 tsp. ground cumin 1/8 tsp. garlic powder Optional: salt, black pepper, cayenne pepper Optional topping: shredded fat-free cheddar cheese
Directions: Roughly chop the stewed tomatoes, reserving all juice. Set aside.
Bring a large pot sprayed with nonstick spray to medium-high heat on the stove. Add chopped bell peppers and onion. Stirring occasionally, cook until softened, about 5 minutes. Add chopped (fresh) tomato, give mixture a stir, and continue to cook for 1 minute.
Add stewed tomatoes and the reserved juice to the pot. Add all remaining ingredients and mix well. Raise heat to high and bring to a boil.
Once boiling, reduce heat to medium low. Cover and allow to simmer for 20 minutes, removing the lid occasionally to stir.
Remove pot from heat and remove the lid. Allow chili to thicken for about 20 minutes.
If you like, season to taste with salt, black pepper, and/or cayenne pepper. Top each serving with cheese (optional), and enjoy!
MAKES 8 SERVINGS
Hot Dog–Hot Potato Hotcakes
PER SERVING (3 hotcakes, 1/2 of recipe): 192 calories, 1.5g fat, 982mg sodium, 28g carbs, 1.75g fiber, 2g sugars, 16.5g protein -- PointsPlus® value 5*
OK, "redundant titles" wasn't going to be a theme today, but this name just made sense... These ROCK!!!
Ingredients: 3 hot dogs with about 40 calories and 1g fat each (like Hebrew National 97% Fat Free Beef Franks), chopped 1/4 cup chopped onion 2/3 cup instant mashed potato flakes 1/2 cup fat-free liquid egg substitute (like Egg Beaters Original) 1 tbsp. whole-wheat flour 1/8 tsp. salt 1/8 tsp. black pepper 1/8 tsp. garlic powder 1/2 tsp. dried minced onion
Directions: Bring a skillet sprayed with nonstick spray to medium-high heat on the stove. Add chopped hot dogs and onion. Stirring occasionally, cook until browned, about 5 minutes. Transfer to a medium bowl and set aside.
In a large bowl, combine potato flakes with 1/2 cup water and stir thoroughly. (Mixture will be slightly stiff.) Add all remaining ingredients and mix well. Add hot dog/onion mixture and stir to combine.
Re-spray skillet (away from the heat), and return to medium-high heat. Working in batches, drop potato mixture into the skillet to form six cakes, flattening each slightly with the back of a spoon. Cook until evenly browned, about 1 - 2 minutes per side.
CHEW ON THIS: It's not National Hot Dog Month anymore. (That was July.) It's National Catfish Month. But since catfish isn't quite as fun to use in kooky recipes, we're reliving the glory days of July one more time...
Spread these recipes around before summer's over -- click "Send to a Friend" NOW!
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*The PointsPlus® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark.
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