Name: Crispy Bacon-Wrapped Hot Dogs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 whole grass-fed beef hot dogs; 2 slice nitrate-free bacon; 3 leaf butter lettuce; 0.5 cup non-fat Greek yogurt; 1 cup shredded cabbage mix; 1 tbsp apple cider vinegar; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp dijon mustard

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Crispy Bacon-Wrapped Hot Dogs

Oven-roasted grass-fed beef franks wrapped in smoky, crispy bacon and nestled in fresh butter lettuce with a zesty, protein-rich slaw.

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NUTRITION

Protein

39.2g

Fat

32.3g

Carbs

17.1g

SERVINGS

1 serving

INGREDIENTS

2 whole grass-fed beef hot dogs

2 slice nitrate-free bacon

3 leaf butter lettuce

0.5 cup non-fat Greek yogurt

1 cup shredded cabbage mix

1 tbsp apple cider vinegar

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp dijon mustard

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PREPARATION

1
Preheat your oven to 400 degrees Fahrenheit and line a rimmed baking sheet with parchment paper.
2
Wrap each grass-fed beef hot dog tightly with one slice of nitrate-free bacon, securing the ends with a toothpick if needed.
3
Place a wire cooling rack on top of the baking sheet and arrange the wrapped hot dogs on the rack to ensure even crisping.
4
Bake for 15 to 20 minutes, turning the hot dogs halfway through, until the bacon is golden and crispy.
5
While the hot dogs roast, whisk together the Greek yogurt, apple cider vinegar, Dijon mustard, sea salt, and black pepper in a medium bowl.
6
Add the shredded cabbage mix to the bowl and toss until the vegetables are thoroughly coated in the yogurt dressing.
7
Remove the hot dogs from the oven and serve each inside a butter lettuce leaf, topped generously with the tangy protein slaw.