Make over: leftover hotdogs

When the weather turns off cold, why fire up the outside grill when the fire in the wood-burner can cook your hotdogs on the hotdog roasting fork you use for camping? And for those days without a fire, a Crockpot will turn the trick. Just put the hotdogs into the crock, cover and cook them on High for 45 minutes to an hour. They cook in their own juices and taste better than those cooked by boiling on the stove.  
Leftover hotdog makeover: Italian-seasoned sauté
Ingredients:
Leftover hotdogs, sliced on the diagonal into 1/4 to 1/3 inch pieces
Green pepper, halved and sliced to desired thickness
Onion, halved and sliced to desired thickness
Seasonings:
Dried oregano (1/2 to 1 teaspoon depending on how many hotdogs)
Dried basil (1/2 teaspoon or less, optional)
Ground pepper to taste
(No salt needed: hotdogs are pretty salty to begin with.)
Olive oil, 1 tablespoon or less
Directions: Combine the dogs/green pepper/onion; sprinkle with seasonings and sauté in the oil in a non-stick skillet or seasoned cast iron pan just until heated through and fragrant. Serve hot.
   Recently discovered that Hebrew National brand has no fillers. A hotdog is about the only beef I eat, but I'm still searching for a decent vegetarian alternative.