Hot Dogs "Run Through the Garden"

Chicago residents love their hot dogs with the works, or "run through the garden." "Sport" peppers are small, pickled hot peppers. You can substitute pickled banana or jalapeño peppers. Baked potato chips round out the meal.

Yield: 7 servings (serving size: 1 hot dog and 2 peppers)

Ingredients

• 7  hot dog buns
• 2  quarts water
• 7  97% fat-free beef franks (such as Hebrew National)
• 1  cup  finely diced white onion
• 1  cup  diced tomato
• 1/2  cup  sweet pickle relish
• 1/3  cup  prepared mustard
• 14  sport peppers

Preparation

Preheat oven to 350°.

Wrap buns in foil; bake at 350° for 10 minutes or until thoroughly heated. Remove from oven, and keep warm.

Bring 2 quarts water to a simmer in a large saucepan. Add franks; simmer 5 minutes or until thoroughly heated. Drain well. Place 1 frank in each heated bun. Top each frank with about 2 tablespoons onion, about 2 tablespoons tomato, about 1 tablespoon relish, and about 2 teaspoons mustard. Serve with peppers.

Nutritional Information

Calories:

225 (21% from fat)

Fat:

5.3g (sat 1.8g,mono 1.9g,poly 0.7g)

Protein:

10.7g

Carbohydrate:

36.3g

Fiber:

2.8g

Cholesterol:

15mg

Iron:

3mg

Sodium:

1187mg

Calcium:

76mg