If you love corn dogs, chances are you'll love this recipe. There are variations of this recipe all over, but I've lightened them up a little to make it more "affordable" calorie-wise.
Ingredients:
Ingredients:
1 cup celery, thinly sliced
3/4 cup green onions, sliced
1 tbsp light margarine
8 Oscar Mayer 98 % Fat Free Turkey Franks
1/4 cup Egg Beaters
3/4 cup fat free milk
1 tsp ground sage
1/8 tsp ground black pepper
1 (8.5 ounce) package Jiffy dry corn bread mix
1 cup shredded 2% Cheddar cheese, divide into 3/4 cup and 1/4 cup
3/4 cup green onions, sliced
1 tbsp light margarine
8 Oscar Mayer 98 % Fat Free Turkey Franks
1/4 cup Egg Beaters
3/4 cup fat free milk
1 tsp ground sage
1/8 tsp ground black pepper
1 (8.5 ounce) package Jiffy dry corn bread mix
1 cup shredded 2% Cheddar cheese, divide into 3/4 cup and 1/4 cup
Directions:
1. Preheat oven to 400° F.
2. In a medium skillet, sauté celery and green onions in butter for 5 minutes. Place sauté
3. Slice hot dogs lengthwise into quarters and then cut into thirds. In same skillet, sauté hot dogs for 5 minutes or until lightly browned. Add to celery/onion mixture and mix all together. Set aside 1/2 cup of mixture.
4. In a large bowl, combine the Egg Beaters, milk, sage and pepper. Add all but reserved 1 cup hot dog mixture. Stir in corn bread mix and 3/4 cup shredded cheese. Mix all together and spread mixture into a 8x8 baking dish. Top with reserved 1/2 cup hot dog mixture and remaining 1/4 cup shredded cheese.
5. Bake uncovered in preheated oven for 25-30 minutes, or until golden brown. mixture in a large bowl and set aside.
2. In a medium skillet, sauté celery and green onions in butter for 5 minutes. Place sauté
3. Slice hot dogs lengthwise into quarters and then cut into thirds. In same skillet, sauté hot dogs for 5 minutes or until lightly browned. Add to celery/onion mixture and mix all together. Set aside 1/2 cup of mixture.
4. In a large bowl, combine the Egg Beaters, milk, sage and pepper. Add all but reserved 1 cup hot dog mixture. Stir in corn bread mix and 3/4 cup shredded cheese. Mix all together and spread mixture into a 8x8 baking dish. Top with reserved 1/2 cup hot dog mixture and remaining 1/4 cup shredded cheese.
5. Bake uncovered in preheated oven for 25-30 minutes, or until golden brown. mixture in a large bowl and set aside.
Serves 4
Calories: 433
Carbs: 52g
Fat: 15g
PointsPlus: 12
Calories: 433
Carbs: 52g
Fat: 15g
PointsPlus: 12
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