PER SERVING (1/6th of casserole, about 1 1/2 cups): 179 calories, 2.5g fat, 806mg sodium, 24g carbs, 2g fiber, 6.5g sugars, 16g protein -- PointsPlus® value 5*
All the flavor -- and fixins -- of a well-dressed hot dog, without the need for a million napkins...
1 red bell pepper, seeded and sliced into 2-inch strips
1 green bell pepper, seeded and sliced into 2-inch strips
1 onion, sliced into 2-inch strips
7 hot dogs with about 40 calories and 1g fat or less each (like Hebrew National 97% Fat Free), cut into coins
4 hot dog buns, torn into pieces
1 1/2 cups fat-free liquid egg substitute (like Egg Beaters Original)
1/4 tsp. garlic powder
Optional toppings: yellow mustard, ketchup
Preheat oven to 350 degrees.
Bring a large skillet sprayed with nonstick spray to high heat on the stove. Add peppers and onion. Stirring occasionally, cook until slightly blackened and softened, 8 - 10 minutes.
Transfer veggies to a large bowl and set aside. Spray an 8" X 8" baking pan with nonstick spray and set that aside as well.
To the large bowl, add all remaining ingredients except optional toppings. Stir well, making sure the bun pieces are saturated with egg substitute.
Pour mixture into the baking pan. Bake in the oven until firm and cooked through, 35 - 40 minutes.
If you like, drizzle with mustard and ketchup. Mmmmmm!!!
MAKES 6 SERVINGS