Don's Drive-in Red Hots

8 light lower-fat, all-beef hot dogs (such as Hebrew National's 97 percent fat free beef franks)

8 white-wheat hot dog buns (such as Sara Lee)

1 medium onion, chopped

1 medium tomato, sliced thin, and then cut crosswise in half

Yellow mustard

Sweet pickle relish

Celery salt

Add 1 to 2 inches of cold water to a 4-quart saucepan, place over medium-high heat and bring water to a boil. Add hot dogs, and just before the water returns to a boil remove from the heat.

Place a steamer basket into the pan (nestling the legs between the hot dogs if necessary), place a paper towel on the steamer, stack the buns on the paper towel, place another paper towel on top of the buns and place a cover on the saucepan. Let hot dogs heat and buns steam for 5 minutes.

While hot dogs cook, peel and chop onion, and core and slice tomato. Remove the lids from or open mustard, pickle relish and celery salt containers.

Using tongs since they could be too hot to handle, remove buns from steamer, and place side-by-side on one plate, cut sides up. Insert a hot dog into each bun. Garnish, as desired, with mustard, relish, onion and tomato. Dust tomato slices lightly with celery salt. Serve immediately.

Serves eight.

Nutrition values per serving: 161 calories (21.8 percent from fat), 3.9 g fat (1 g saturated), 26.9 g carbohydrates, 4 g fiber, 11 g protein, 15 mg cholesterol, 907 mg sodium.