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Relatively healthy, tasty and/or innovative ways to use up a pound of bacon, and a pound of hot dogs?

I don't usually have bacon or hot dogs in my fridge, but this week I have both on hand.

Thinking of making a BLT salad with some of the bacon. Realize I could use it in chowders and soups, and freeze for later. Don't want to head into Cobb Salad territory, mostly because of its calorie count.

Not sure what to do with the hot dogs. I'm trying to cut back on bread, so I don't want to buy hot dog buns. Toying with the idea of a hot dog goulash I read about somewhere on this board ages ago. Open to ideas, including the kinds of ideas that are found mostly in community cookbooks.

Thanks for any suggestions.

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  1. My husband's dad makes something called "hot dog stew" on the weekends that the family goes to their cabin in the woods. It consists of hot dogs, cubed potatoes, frozen peas, tomato sauce, onion, etc. It's OK. I'm not a huge fan of potatoes or peas in soups or stews, but if you don't mind them, I could see it being an OK dish if you dressed it up a hair.

    For the bacon:
    How about hot german potato salad? Are you having guests over in the near future? Bacon wrapped dates? Neufchatel cheese stuffed and bacon wrapped jalapenos? How about breakfast sandwiches? I'd probably freeze it and save it for when you need bacon if you are concerned with making healthyish dishes.

    1 Reply
    1. re: LaureltQ

      Thanks for the ideas, LaureltQ ;-)

    2. Sonoran hot dog? Wrap the bacon around the hot dogs, then cook said wrapped dogs in clarified butter.

      1 Reply
      1. re: wattacetti

        Thanks ;-) Didn't know that was a Sonoran hot dog. Minus the clarified butter, it's halfway to a Whistle Dog, and certainly lower carb. The other parts of the Whistle Dog are processed cheese and a hot dog bun. ;-)

      2. Might as well just wrap the franks in the bacon, grill, and put on an asbestos-dusted bun with a little plutonum relish......

        Nitrite bomb aside, if you cook the entire pound of bacon, which is easiest done by laying the strips in a sheet pan (a little overlap is okay) and baking at 375 for 20 minutes or so. They will continue to brown and render while the pan is cooling down so take the pan out before the bacon is completely crisp. Once cooked, and refrigerated, it will keep perfectly fine for over a month. Easy to reheat as needed. Be sure to save the rendered fat for frying other things.

        Of course you can always freeze the franks. They are fine sliced into lentil or pea soup. When I was cooking on a hot plate in college, we used to make omelets with onion, cheese, and frankfurters. Would making hot dogs with tortillas or other wraps fit your carb-control plan?

        1 Reply
        1. re: greygarious

          thanks greygarious. Hadn't thought of adding hot dogs to lentil or pea soup, or pre-cooking my bacon.

          Sure, tortillas would fit the plan- I'm not a strict carb-controller, I just am trying to keep white bread outside my kitchen!

        2. Bacon Chili cheese dogs!!! Oh you want healthy... I got nothin.

          1 Reply
          1. Wilted spinach salad with warm bacon dressing.

            1 Reply
            1. Not really healthy but if you don't want to buy hot dog buns and us up all those carbs you can always make bunless chile dogs. Quite often I'll cut up hot dogs, fry them in some olive oil and then add some chili. Let it simmer for a few minutes so all the flavours mingle. Put in a bowl, top with any or all of cheese, minced onion, mustard and slaw. Basically it's an "All the way" hot dog sans bun.

              DT

              1 Reply
              1. For the bacon... cut 1/2 lb into thin matchsticks, crisp in pan with 1 tsp red pepper flakes, then pour off most of the fat, throw in some onion, saute a few minutes, then add one can of whole tomatoes. Crush the tomatoes with your hands as you add them. Add salt and pepper to taste and toss with linguine or penne.

                I love this dish, and it's really not that bad for you. The bacon adds a lot of flavor.

                2 Replies
                1. re: overthinkit

                  thanks! Sounds good. Could toss with spaghetti squash or julienned zukes, to make it a little healthier, I guess. ;-)

                  1. re: prima

                    I haven't actually done it, but as long as you include a strong cheese like parmesan, I think spaghetti squash would be a good sub for bread crumbs or rice when stuffing peppers, zucchini or eggplant. And pre-cooked bacon or diced franks would go well in any of those stuffings.

                2. Hot Dog Soup. Sliced hot dogs, green peppers, onions, & a can of diced tomatoes - cook together til hot, serve over mashed potatoes. An old recipe of my dear sweet MIL. A quick meal and couldn't be easier. And VERY tasty!!

                  Bacon - I'm with Greygarious, cook it all at once in the oven, crumble and freeze. Would be good tossed with some green beans & potatoes, great in potato salad, omlettes, where ever you want bacon bits.

                  1. I had some hot dogs left over from a BBQ (I don't usually have them on hand, either), and I ended up using them in a chili with beans. Wasn't half bad...

                    1. A Southern favorite.....sauerkraut and wieners!

                      The guys at my hubby's fire station love beans and wieners.
                      I cant help you with the bacon I would fall over dead if there wasnt at least one pack in the fridge and half a dozen in the freezer!

                      1. Make bacon jam with your bacon (it doesn't have to be sweet), then put it on your hot dogs!

                        1. Hot dog and bacon fried rice. Dice a lot of carrots and onions, the more the “healthier”. Chop up some hot dogs into coins too. Fry up a couple strips of bacon to render the grease, then remove bacon from pan and stir fry carrots, onions, hot dogs until slightly soft and browned. Add a few cups of peas and bean sprouts near the end of the stir fry, then remove from pan.

                          Render a couple more strips of bacon and remove, and then add in cold, day-old white rice, chopping and stirring to break up any clumps. When rice takes on a toasty aroma, shove it over to the side of the pan and create a hot zone where there is no rice. Scramble some eggs in this hot zone and fold them into the rice along with the vegetable/hot dog mixture, and crumbled bacon. Stir fry for about 2 – 3 more minutes, then remove from heat and stir in chopped scallions. Salt and pepper to taste.