2003 Hot Dog Stew

By boandozzy

One serving (1 cup) equals 275 calories, 6 g fat (2 g saturated fat), 36 mg cholesterol, 1,605 mg sodium, 37 g carbohydrate, 7 g fiber, 20 g protein.

Diabetic Exchanges: 2-1/2 starch, 2 lean meat.

Originally published as Hot Dog Stew in Light & Tasty August/September 2002, p55

Ingredients

• 1 package (14 ounces) reduced-fat beef hot dogs, sliced
• 1 can (11-1/2 ounces) condensed bean and bacon soup, undiluted
• 1 can (10-3/4 ounces) reduced-sodium condensed tomato soup, undiluted
• 1 can (15 ounces) pork and beans
• 1 teaspoon chili powder
• 1 teaspoon dried minced onion
• 1/4 teaspoon pepper
• 1/4 teaspoon liquid smoke
• 2/3 cup fat-free evaporated milk

Details

Servings 6
Preparation time 30mins
Adapted from tasteofhome.com

Preparation

Step 1

In a large nonstick saucepan, brown hot dogs over medium heat. Add the next seven ingredients. Cover and cook over low heat until heated through. Stir in milk; heat through. Yield: 6 servings.