A little bit of Europe mixed with a little bit of the South…my oh my this one is a keeper.
My husband would eat hot dogs every day. They are second only to his beloved pizza. I’m not going to lie, nothing gets my blood pumping like the smell of a good stadium dog. Back when I thought “cheat days” didn’t hurt anyone we would have what hubby dubbed Free For All Tuesday and we ate hot dogs almost every one of them. Slathered in chili, jalapeño relish, all the fixings we would woof down (get it, woof?) 20 WW points plus and think nothing of it.
Fast forward to today and I am a little wiser and a lot lighter. Cheat days do hurt someone, they hurt me. Unclaimed points are still points. As a matter of fact I am confident that by being too restrictive all week long and then living La Vida Loca one day a week I spent more than if I had been satisfied all week instead.
You look at tonight’s dinner and tell me this is a diet. Tell me I’m suffering. Tell me I can’t live like this for the rest of my life. Because I’ll tell you, I can and you can too!
Bavarian Kraut and Dawgs – 11PPV
For each sandwich (1 serving):
- 1 1/2 Applegate The Great Organic Uncured Hot Dogs
- 1 each Trader Joe’s Ultimate Pretzel Roll buns
- 1/2 cup Sauerkraut with Pickled Persian Cucumbers
- 2 tsp Bavarian Sweet Mustard
Slice the hot dogs in half lengthwise and then in half crossways and open flat in a non stick skillet. Heat on medium for approximately 5-7 minutes or until the skin starts to brown and then flip and cook for another 5 minutes. While the hot dogs are cooking, slice one pretzel roll and toast in a convection oven for 4 minutes. After the hot dogs are done reduce to low and add the sauerkraut and pickles on top. Heat for 2 minutes. Spread the mustard on toasted bun and then add the hot dog kraut mixture and serve immediately. Enjoy!!
