Chili Dog Bake

I haven’t really talked about it before, but I had Roux-En-Y Gastric Bypass surgery on July 15, 2005. I lost 189 lb in the course of a year. Last year it was discovered that I had an ulcer and that ended up requiring a revision of my surgery to get rid of it. I had to go back through all the diet stages that I had gone through for my original bypass surgery.  I try to stick to a low-carb, high-protein diet.  While looking for some new meal ideas I ran across the Bariatric Eating website.  They offer an amazing line of products designed for bariatric patients, but that can be used by anyone!  They also offer 2 different diet plans to help people that have gotten off track with their appropriate dietary needs after weight loss surgery to get back on track and either lose the weight they may have regained or to maintain their weight after they’ve lost the weight.  These diet plans can, again, be used by anyone successfully.  They have a huge database of bariatric friendly recipes.  The ones I have tried up to date have been super yummy.  The one I am sharing below is one of my favorites.  My kids absolutely love it as well.  Give this recipe a try, be sure to share it with any and everyone, and please come back and let me know what you think of this recipe!  Also, if you find time, please stop by the Bariatric Eating website  and check out more recipes, their awesome products, and show them some love!

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Chili Dog Bake
An amazing low carb recipe that is featured on the Bariatric Eating website.
Course Main Dish
Cuisine Low Carb
Servings
Ingredients
Course Main Dish
Cuisine Low Carb
Servings
Ingredients
Instructions
  1. Brown the ground beef, garlic, two thirds of the onion and the pepper in large frying pan over medium high heat until very soft and tender. Drain off as much of the fat as possible. Add the chili powder, salt, Worcestershire, tomato sauce and beans. Bring to a boil, lower heat and simmer for 20 to 30 minutes. Arrange hot dogs on the bottom of a baking dish - cover with chili, scatter with cheese and top with remaining minced onion. Bake at 400 F until hot and bubbling, 15 to 20 minutes.
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