Heart-Healthy Chicago-Style Hot Dog
- 1 tablespoon canola oil
- 1 medium onion, cut in half and then sliced into thin half-moon shapes
- 1 large red bell pepper, cut into thin strips
- 4 hot dogs (choose an all-natural, nitrite-free brand that is turkey, beef, or vegetarian)
- 4 whole wheat hot dog buns
- Yellow mustard
- 4 tomato slices, halved
- 4 dill pickle spears
- Sweet pickle relish
- Diced cucumber (optional)
- Heat the oil in a large nonstick skillet over medium heat. Add the onion and bell pepper strips and cook, stirring frequently, until caramelized and tender, about 10 minutes. Set aside.
- Cook hot dogs according to package instructions.
- Open the buns, spread one side with mustard, and lay tomato slices on top.
- Place hot in the center; top evenly with the onion and bell pepper mixture, pickle, relish, and cucumber as desired.
Perfect Parsnip Fries
- One 1-pound bag parsnips
- 1 tablespoon extra virgin olive oil
- ¼ teaspoon kosher salt
- 1/8 teaspoon garlic powder
- Pinch freshly ground black pepper
- 1 to 2 teaspoons fresh chopped rosemary (optional)
- Preheat the oven to 400°F.
- Peel the parsnips and trim the tops and bottoms. Slice each in half crosswise to separate the thick end and the narrow end. Cut the narrow piece in half lengthwise and the thick piece in quarters. Each “fry” will be about 2 ½ to 3 inches long and ½ to ¾ inches thick.
- Place the parsnip pieces in a bowl and toss with the oil, salt, garlic powder, pepper, and rosemary as desired Spread in a single layer on a large rimmed baking sheet. Bake for 15 minutes.
- Remove from the oven, turn each parsnip with a fork or tongs (this will allow even baking), place back in the oven and bake until golden brown and tender, an additional 10 minutes.
- Season with additional salt and pepper to taste.
Recipe courtesy of Meal Makeover Moms.