Turkey Bacon Hot Dog

Serving: 4

Ingredients

1 package of Jack's 'Sweet Italian' Beef Sausage

1 (8 oz) package of turkey bacon

1 (12 oz) package of Hot dog buns

1/2 cup of onion crunch

1 avocado

3 tablespoons of olive oil

Barbecue sauce to taste

Directions

1. Coat a large skillet with olive oil. On a medium-high heat, place the turkey bacon in the skillet and fry until cooked through, but not crispy. 

2. Option One: Coat a separate skillet with cooking spray and add the sausage. On a medium-high heat, cook your sausage and constantly turn them in order that they evenly cook. 

Option Two: Place the sausage on the grill perpendicular to the grate and 1 inch apart. Turn the sausage every 1-2 minutes in order that they evenly cook. 

They will be ready once the outside begins to crack. 

3. Once your sausage is cooked through, wrap the turkey bacon around and place back in the skillet until the bacon begins to crisp. 

4. Open your hot dog buns face down, either on a grill or skillet. Toast for 30 seconds. 

5. Once your bacon wrapped sausage and bun are ready, add a slice of avocado and onion crunch. Drizzle some barbecue sauce to taste on top. 

California Hot Dog

Serving: 7

Ingredients

1 (14 oz) package of Hot Dogs

1 (12 oz) package of Hot Dog Buns

1/2 cup of Alfalfa Sprouts

1 package of Sabra's Guacamole 

1/2 cup of diced Cherry Tomatoes

Sriracha to taste

Mayonnaise to taste 

Directions

1. Option One: Coat a separate skillet with cooking spray and add the hot dogs. On a medium-high heat, cook your hot dogs and constantly turn them in order that they evenly cook. 

Option Two: Place the hot dogs on the grill perpendicular to the grate and 1 inch apart. Turn the hot dogs every 1-2 minutes in order that they cook evenly. 

Your hot dogs will be ready once the outside begins to crack. 

3. Open your hot dog buns face down, either on a grill or skillet and toast for 30 seconds. 

4. Add a scoop of guacamole, diced tomatoes and alfalfa sprouts to each hot dog. 

5. Lightly squeeze a thin layer of mayonnaise over your hot dogs. 

6. For extra flavor add sriracha to taste. 

Sautéed Mushrooms and Onions Hot Dog

Serving: 7

Ingredients

1 (14 oz) package of Hot Dogs

1 (8 oz) package of sliced 'Baby Bella' mushrooms

1 small brown onion

1/4 teaspoon of crushed garlic 

3 tablespoons of olive oil

1 (12 oz) package of Frankfurter rolls

Mustard to taste

Directions
1. Dice the brown onion.
2. Lightly coat the skillet with olive oil. Place the diced onions in a skillet and sauté on a medium heat until they begin to brown.
3. Add sliced mushrooms and crushed garlic to the skillet. Sauté until the mixture is golden brown.
4. Option 1: Coat a separate skillet with cooking spray and add the hot dogs. On a medium-high heat, cook the hot dogs and constantly turn them in order that they evenly cook.
Option 2: Place the hot dogs on the grill perpendicular to the grate and 1 inch apart. Turn them every 1-2 minutes in order that they cook evenly.
(Your hot dogs will be ready once the outside begins to crack)
5. Open your hot dog buns face down either on a grill or skillet and toast for 30 seconds.
6. Place your hotdogs in the bun and add the mushroom and onion mixture.
7. For extra flavoring add mustard to taste. 

Skinny Goat Cheese Pesto Wraps

Serving: 6

Ingredients

1/3 cup of goat cheese ( I used Tnuva Goat Cheese)

1/4 cup of Pesto Sauce

1 Avocado

1/3 cup of chopped onion

Salt to taste

Pepper to taste

6 whole wheat tortilla wraps

Directions

1. In a small bowl mash the avocado. Add salt and pepper to taste.

2. In a separate bowl, mix the goat cheese and pesto sauce until it becomes a creamy texture. 

3. Spray a large frying pan with cooking spray. Place a tortilla wrap in the pan. Spread the goat cheese-pesto mixture, and then the mashed avocado evenly. Fold the tortilla in half. 

4. On a medium-low heat melt the tortilla until both sides become golden brown. 

S'mores Dip - "Sending you S'more love from Seven Bites"

Ingredients 

6 oz. mini bowls

4 tablespoons of Semi Sweet chocolate chips per cup

1/4 cup of mini marshmallows (or as many mini marsmellows fill the bowl)

2 large pieces of graham crackers to dip

Directions: 

1. Preheat oven to 400 degrees

2. Melt chocolate in micorwave for about 45 seconds. Remove from microwave and stir. Place in microwave for another 15 seconds until melted

3. Place mini marshmellows on top of the melted chocolate and place in oven for about 5-7 minutes until the marshmellows are golden brown 

4. Use graham crackers to dip into the S'more dip! Eat right away!

**For a large party, place 2 bags of semi sweet chocolate chips (12 oz. bag) in a large microwave safe bowl and melt in microwave. Once melted, Place 1 1/2 bags of mini marshmallows (8 oz. bag) over the chocolate. Place the bowl in oven at 400 degrees for about 5-7 minutes. Use 1 box of graham crackers (14.4 oz box) to use for dipping! Eat right away!