Okra, Corn and Tomato Saute
3 slice(s) uncooked reduced-fat bacon
1 spray(s) cooking spray
1 small onion(s), chopped
1 medium garlic clove(s), minced
2 cup(s) frozen corn kernels
8 oz frozen okra, sliced (about 2 cups)
1/8 tsp cayenne pepper, or less to taste*
1/4 tsp dried oregano, crushed
1/2 tsp table salt
1/8 tsp black pepper
1 cup(s) grape tomatoes, or cherry tomatoes, halved
Brown bacon in a large nonstick skillet over medium heat, flipping several
times, about 5 to 7 minutes; remove bacon and set aside.
Coat same skillet with cooking spray and set over medium-high heat.
Add onion and garlic; cook, stirring frequently, until onion
is tender, about 3 to 5 minutes.
Add corn, okra, cayenne, oregano, salt and pepper; cook,
stirring frequently, until vegetables are crisp-tender, about 5 minutes.
Stir in tomatoes; cook until tomatoes are pulpy, about 2 to 4
minutes. Crumble bacon over skillet and serve.
Yields about 3/4 cup per serving.
POINTS® Value: 1
One-eighth teaspoon of cayenne pepper is quite spicy — adjust to taste.
You do not need to thaw the corn and okra.