Pump-Up-the-Jam Cocktail Weenies |
|
 |
Prep Time: 10 Minutes Cook Time: 210 Minutes |
Ready In: 220 Minutes Servings: 14 |
|
Ingredients:
14 hot dogs with about 40 calories and 1 gram of fat or less each |
3/4 cup very finely chopped yellow onion |
1 cup chili sauce (the kind found by the ketchup) |
3/4 cup low-sugar grape preserves |
1 1/2 teaspoons dijon mustard |
special equipment: crock pot |
Directions:
1. Cut each hot dog into thirds, leaving you with cocktail-sized franks. Place in the crock pot. Add onion to the crock pot as well.
2. In a bowl, combine chili sauce, preserves, and mustard; mix well. Add to the crock pot and gently mix to coat.
3. Cover and cook on low for 3 to 4 hours.
4. Stir well and then serve up the hot dogs with extra sauce on top!
5. PER SERVING (3 cocktail weenies with sauce): 88 calories, 1g fat, 692mg sodium, 14.5g carbs, 0g fiber, 8.5g sugars, 5.5g protein
|
|