Skillet Okra & Tomatoes
|Diet margarine||2 Tablespoon|
|Onion||1 Medium, chopped to make 1/2 cup|
|Canned tomato wedges||1 Pound (1 Can)|
|Okra pods||1 Pound, frozen (Whole, 1 Bag)|
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.
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