Skillet Okra & Tomatoes Recipe

Summary

CourseMethod
Main Ingredient

Ingredients

 Diet margarine2 Tablespoon
 Onion1 Medium, chopped to make 1/2 cup
 Canned tomato wedges1 Pound (1 Can)
 Okra pods1 Pound, frozen (Whole, 1 Bag)
 Salt1⁄2 Teaspoon
 Pepper1⁄4 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 555 Calories from Fat 206

% Daily Value*

Total Fat 23 g35.3%

Saturated Fat 5.8 g28.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1743.2 mg72.6%

Total Carbohydrates 85 g28.3%

Dietary Fiber 26.7 g106.7%

Sugars 14.2 g

Protein 19 g38.8%

Vitamin A 97.5% Vitamin C 254.5%

Calcium 57% Iron 55.4%

*Based on a 2000 Calorie diet

Directions

1 Melt diet margarine in a large heavy skillet. Saute chopped onion until soft.
2 Add tomatoes, okra, salt and pepper; cover. Cook, stirring several times, 20 to 25 minutes, or until okra is tender.Pour mushrooms and liquid into a medium-size bowl; sprinkle gelatin over to soften.
2 Simmer tomato juice, lemon juice, Worcestershire sauce, celery salt and basil in a small saucepan 5 minutes; stir into mushroom mixture until gelatin dissolves.
3 Chill 20 minutes, or until mixture starts to thicken; stir to evenly distribute mushrooms, then spoon into 6 individual molds or custard cups. Chill molds several hours, or overnight, until gelatin is firm.
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