Ww 5 Points Corn Dogs Recipes

25 BEST WEIGHT WATCHERS RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Weight Watchers recipe in 30 minutes or less!

WEIGHT WATCHERS MINI CORN DOG BITES

Steps:

• 1. Preheat oven to 400 degrees.
• 2. Combine buttermilk, eggs, relish, mustard and hot sauce in a bowl.
• 3. In a large bowl, using a whisk, mix together flour, cornmeal, sugar, baking powder, salt, and baking soda. Stir buttermilk mixture into cornmeal mixture to combine; let stand 3 minutes. (The mixture will be thick) Using a whisk again, whisk mixture until smooth; transfer to a tall measuring cup.
• 4. Cut each hot dog into three pieces crosswise. Dip dogs into batter, coating entirely. It gets a little messy but just make sure they are all fully coated. You might need to use your finger to smear the batter around. It doesn't matter if they don't look perfectly shaped.
• 5. Place corn dogs on baking pan. Spray the corn dogs with cooking spray.
• 6. Bake for 15 minutes on one side, turn over, coat again with cooking spray and bake an additional 10-15 minutes.
• 7. Place a toothpick in each. Serve at once with ketchup and mustard on the side.

PRONTO PUPS AKA CORN DOGS

Steps:

• Combine cornmeal, flour, baking powder, salt, egg and sugar.
• Add milk until batter has a pancake type consistency (Too much milk, and batter wont stay on hot dogs, too little and your batter when fried will be cracked).
• Dry off hot dogs with paper towels, coat with flour, and skewer through the center of the corndog.
• Heat 2" deep oil to 370 degrees F.
• Dip skewered hot dogs into batter mix and coat evenly.
• Fry until golden brown about 2 1/2 minutes.
• Let cool and drain on a paper towel.
• With left over batter drop like dumplings into the oil until golden brown and drain.
• Serve with ketchup, mustard tarter sauce or a dressing of your choosing.

PERFECT CORN DOGS

Steps:

• Mix all the dry ingredients, then add eggs and milk.
• Mix till lump free.
• Skewer the dogs & dip into the batter to coat.
• Deep fry in 350 degree oil. Remove when golden brown, about 5 minutes.

OVEN BAKED CORN DOGS (WEIGHT WATCHERS)

Steps:

• 1. Preheat the oven to 400F. In a shallow dish, combine the corn muffin mix, egg, milk and butter. Stir in the chili powder, cumin and hot sauce.
• 2. Put a skewer or Popsicle stick into each hot dog.Prepare the foil "boats" and place on a baking sheet. Place a hot dog in the bowlful of batter, swish it around to coat it, and place the dog in the boat. Repeat until all dogs are coated.
• 3. Bake in the preheated oven for 12 minutes, or until evenly browned.

ALTON BROWN'S CORN DOGS

Steps:

• Pour oil into a deep fryer or large heavy pot and heat to 375 degrees F.
• In a medium mixing bowl, combine the cornmeal, flour, salt, baking powder, baking soda, and cayenne pepper.
• In a separate bowl, combine the jalapeno, corn, onion, and buttermilk.
• Add the dry ingredients to the wet ingredients all at once, and stir only enough times to bring the batter together; there should be lumps.
• Set batter aside and allow to rest for 10 minutes.
• Scatter the cornstarch into a dry pie pan.
• Roll each hot dog in the cornstarch and tap well to remove any excess.
• Transfer enough batter to almost fill a large drinking glass.
• Refill the glass as needed.
• Place each hot dog on chopsticks, and quickly dip in and out of the batter.
• Immediately and carefully place each hot dog into the oil, and cook until coating is golden brown, about 4 to 5 minutes.
• With tongs, remove to cooling rack, and allow to drain for 3 to 5 minutes.

CARNIVAL CORN DOGS

Steps:

• Heat oil in a deep fryer to 375-400 degrees.
• combine dry ingredients.
• combine milk and eggs-mix well.
• add dry ingredients-mix well.
• place frankfurters on skewers,dip in batter mixture,allow excess to drip off.
• fry in hot oil for 3 minutes, until browned.
• drain on paper towels.
• keep warm in low oven.

LENTIL,CORN AND SWEET PEPPER CHILLI (WW 5 POINTS)

Steps:

• Heat non stick dutch oven.Add the oil and onion,saute until golden (about 7 mins).Add the tomatoes,stock and the lentils,and bring to the boil.
• Reduce to a simmer,and cook covered for 20 minutes.
• Add the corn,pepper,chillies,cumin and ground coriander and salt.
• Bring to the boil again,then reduce to a simmer,cover and cook until the lentils and vegetables are soft (about 15 mins).
• Stir in the chopped coriander and serve.