NUTRITION

SERVINGS

INGREDIENTS

2 whole Nitrate-free chicken hot dogs

2 slices Nitrate-free turkey bacon

0.5 whole Sprouted grain hot dog bun

0.5 cup Yellow onion

0 tsp Avocado oil

0.5 cup Non-fat plain Greek yogurt

1 tbsp Dijon mustard

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  In a small skillet over medium-low heat, add the avocado oil and thinly sliced yellow onions with a pinch of sea salt.

• 2

  Cook the onions for 15 to 20 minutes, stirring occasionally, until they are soft and deep golden brown.

• 3

  While the onions caramelize, wrap each chicken hot dog tightly with one slice of turkey bacon, securing the ends with a toothpick if necessary.

• 4

  Place the bacon-wrapped hot dogs in a separate non-stick skillet over medium heat, rotating frequently until the bacon is crispy and the hot dogs are heated through.

• 5

  In a small bowl, whisk together the Greek yogurt, Dijon mustard, garlic powder, and black pepper to create a high-protein mustard sauce.

• 6

  Lightly toast the sprouted grain hot dog bun in the warm skillet or a toaster until golden.

• 7

  Place both bacon-wrapped hot dogs into the toasted bun, top with the caramelized onions, and drizzle generously with the prepared mustard sauce.