Sloppy Dogs

My kids love hot dogs.  Sneaking the switch to turkey dogs was easier than I expected, especially with this recipe.  My husband did not even notice the difference the first time I swapped turkey for beef.  These can be done ahead of time and placed in the slow cooker to keep warm.  Great for eating during a baseball or football game!

2 Tbsps Olive Oil
1lb Package of Ball Park Turkey Franks (I have tried other brands, but Ball Park is the best)
1 Onion, diced
Half of a Red Pepper, seeded and sliced into bite sized pieces
2 Tbsps Tomato Paste
1 8oz Can of Tomato Sauce, no salt added
1 1/2 Tsp Worcestershire Sauce
1/4 Cup Brown Sugar
1 1/2 Tbsps Red Wine Vinegar
Hot Dog Buns

In a large skillet, heat the olive oil on medium heat and add the onions and peppers.  While the veggies begin to soften, cut the hot dogs into bite sized pieces and add them to the skillet.  Let them cook for a good 5 to 10 minutes until dogs start to brown.  Add the tomato paste and stir.

In a small bowl, mix together the tomato sauce, Worcestershire sauce, sugar and vinegar.  Make sure the sugar is mixed in and not lumpy.  Add the sauce to the skillet and stir.  Lower the heat to low and let dogs simmer for about 5 minutes (or transfer to the slow cooker here).

Serve hearty portions in hot dog buns topped with yellow mustard.  They will be good and sloppy!

Potato & Asparagus Soup

This is a hearty, creamy, baked-potato-like soup that will certainly fill you up!  I did mine in the slow cooker but it can certainly be done stove top as well.

3 Cups Skim Milk
1 Cup Half & Half
1/2 Cup Flour
3 or 4 Red Potatoes, diced into cubes (I left the skin on, but you can peel them)
1lb Asparagus, bottoms discarded and stalks cut into thirds
1/2 Cup Cheddar Cheese
1/2 Cup Sour Cream (I used light sour cream)
Sour Cream, Shredded Cheddar Cheese, Green Onions, Crumbled Bacon (optional toppings)

Place milk, cream and flour in the slow cooker and whisk until flour is mixed in.  Add potatoes, asparagus and some salt and pepper.  Turn slow cooker on low for about 4 or 5 hours.  An hour to 30 minutes before serving add the cheese and sour cream and stir to combine.

When serving, top with sour cream, shredded cheese, green onions and or crumbled bacon.