Slow Cooker
Cheesy Ranch Hot Dogs
Watermelon-Blueberry Salad
Ingredients
- 1 (8-count) pkg beef hot dogs
- 2 Cheddar cheese slices, cut into thin strips
- 8 Hawaiian sweet mini sub rolls, split
- 8 slices bacon, cooked and crumbled
- 1 (8-oz) pkg shredded lettuce
- 1 tomato, finely chopped (optional)
- ½ cup Ranch dressing
Instructions
- Preheat oven to 400°F. Cut a lengthwise slit down center of each hot dog, being careful not to cut through hot dog. Stuff cheese slices into each slit and place, cheese side up, on a baking sheet.
- Bake 12 to 15 minutes or until cheese is melted and hot dogs are done.
- Place hot dogs in sub rolls; top with bacon, lettuce and, if desired, tomato; drizzle with Ranch.
Side Dish Ingredients
- 4 cups cubed seedless watermelon
- ½ cup blueberries
- 1 Tbsp fresh lime juice
- 1 Tbsp honey
Side Dish Instructions
- Combine watermelon and blueberries in large bowl.
- Whisk together lime juice and honey, and pour over fruit. Toss. Chill.
Kid-Friendly Meal Plan
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