I’m trying to eat a low-carb diet.
This isn’t always easy.
Case in point, my family went out to dinner last night to a local pizza place where the crust is sublime. Best crust ever. Do you know how hard it is to scrape the pepperoni and cheese off your pizza and abandon the crust at the side of your plate? It’s excruciating.
So is eating a salad when your family is pile-driving pizza.
It’s been worth it, though. I’m getting my weight back to a healthy level, and I’m eating a ton more veggies because veggies are good carbs, if you didn’t already know.
One of the things that helps with a low-carb diet is eating more fat. Now, this sounds counterintuitive. Eat fat to lose fat, but it actually helps you stay full longer, so you don’t eat as much or snack as often.
This recipe has a lot of protein and fats to give you energy and to keep you full. Use a hot dog like Hebrew National, made with a lot of great ingredients, to make this recipe a little “cleaner.”
This comes together quickly on a Friday night, and you can serve it topped with some extra diced onions.
Hold the mustard.
Chili Hot Dog Bake
1 lb ground beef
1 cup onions, diced
1 large bell pepper, diced
2 cloves garlic, minced
2 tsp chili powder
1/2 tsp cumin
1/4 tsp ground black pepper
1 tsp salt
1/2 tsp celery salt
1 tsp Worcestershire sauce
1 cup tomato sauce
1 Tbs tomato paste
1 cup water
8 all-beef hot dogs, sliced lengthwise and cut in half
1 cup cheddar cheese, shredded
Combine the ground beef, onions, bell peppers and garlic in a large cast-iron skillet. Sauté until beef is browned. Drain the fat.
Add in the spices, Worcestershire sauce, tomato sauce, tomato paste and water. Stir to combine, and simmer for about 30 minutes.
Lay hot dogs in the bottom of a casserole dish. Top with the chili mixture. Top with cheese. Bake at 400° F for 15 to 20 minutes or until hot and bubbly.
Nutritional Information: Calories Per Serving: 440, Calories from Fat: 255, Fat: 28 g (13 g Saturated Fat), Cholesterol: 118 mg, Sodium: 1447 mg, Carbohydrates: 10 g, Fiber: 2 g, Sugar: 6 g, Protein: 35 g.
View this recipe to print or add items to My Shopping List.