This attempt was much more successful than my previous attempt and it’s probably something that I will continue doing for quite a while. I wasn’t pleased with the amount of time it took me to organize and get everything ready to cook because I had an appointment after work and didn’t even get into the house until almost 8pm, which meant that dinner wasn’t ready until about 9pm, which I really dislike. I prefer to eat dinner no later than 7:30pm if I can help it and the closer to 6pm I can make it happen, the better. But, I digress.
The corn dogs were tasty and the fries are something that I’m always a fan of. It feels good to know that the fries were not in fact fried, but baked and I think they’re better than the fried version any day.
Homemade Corn Dogs & Oven Fries Makes 4 servings – 5 WW Points each
Ingredients 8 low-calorie nearly fat-free hot dogs 1 box jiffy corn muffin mix 1/3 cup skim milk 1 egg enough vegetable oil to fry corn dogs (remember to measure so you’ll know how much was actually used in cooking to add to your WW points)
4 medium potatoes salt pepper 1 tsp. olive oil
Preparation Corndogs
Heat vegetable oil in medium sauce pan on stove until hot enough to fry.
Mix Jiffy, milk and egg in a bowl. Pour cornbread mix into a tall glass.
Pierce each hot dog with a wooden skewer and submerge the hot dog in the glass of cornbread mix until fully covered.
Place corn dog in hot oil and fry until cornbread is golden brown. Remove from oil and place on paper towels to drain.
Repeat with remaining 7 hot dogs.
Oven Fries
Preheat oven to 450 degrees.
Wash and cut potatoes into long thin strips (so that they resemble french fries)
Place cut potatoes on a microwave safe plate and cook in the microwave for 2 minutes.
Place microwaved potatoes in a ziploc bag and add salt, pepper and olive oil. Toss to coat.
Dump coated potatoes onto a greased cookie sheet in a single layer.
Bake for 10 minutes. Rotate pan and bake for an additional 10 minutes. Turn oven to broiler setting and bake until golden brown.