Cooking for 2

Ingredients:
8 turkey hot dogs, sliced on the bias, 8 pieces each
8 oz currant jelly
2 T dijon mustard

Directions:
In a medium saucepan, melt down the currant jelly over medium heat. Whisk in the dijon mustard. Once fully incorporated, dump in the hot dog slices.

Cover the pot and turn the heat down to low. Cook for 15 minutes, stirring once halfway through. Note: Hot dogs will puff up. This is normal.

Serve with remaining sauce on the side.

What We Ate Today: Fajitas.
Sweetness: Mint chip ice cream.