NUTRITION

SERVINGS

INGREDIENTS

2 whole organic turkey hot dogs

2 whole whole wheat hot dog buns

2 tbsp yellow mustard

0.25 cup sauerkraut

0.25 cup white onion

0.5 cup non-fat greek yogurt

1 cup green cabbage

1 tbsp apple cider vinegar

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your grill or a cast-iron grill pan over medium-high heat.

• 2

  In a small mixing bowl, whisk together the non-fat Greek yogurt, apple cider vinegar, sea salt, and black pepper until smooth.

• 3

  Combine the shredded green cabbage with the yogurt dressing in a separate bowl to create a creamy, high-protein slaw.

• 4

  Place the organic turkey hot dogs on the hot grill and cook for 5 to 7 minutes, rotating occasionally until they have distinct char marks.

• 5

  Open the whole wheat hot dog buns and place them face-down on the grill for the last 60 seconds to lightly toast the interior.

• 6

  Finely dice the white onion while the hot dogs finish cooking.

• 7

  Place each grilled frank into a toasted bun, then top with yellow mustard, sauerkraut, and the diced onions.

• 8

  Serve the hot dogs immediately with the prepared cabbage slaw on the side.