These were picked within one hour prior to cooking. Truly, only pick the ones that are approx. 3-4 inches long....they are most tender. When they get larger than that, they start to get woody.
Purchase firm and brightly coloured okra pods that are less than 4 inches long; they will be more tender than the larger ones.
Points value: 1
Prep: 4 minutes - Cook: 10-15minutes
Ingredients
1-1/2 lbs okra pods
3 garlic cloves, minced
1 Tbsp olive oil
1 Tbsp balsamic vinegar
3/4 tsp salt
3/4 tsp freshly ground pepper
Cooking Spray
1. Preheat oven to 450 degrees.
2. Combine okra and next five ingredients in a large bowl, and toss well to coat. Spread okra in a single layer on a cookie sheet coated with cooking spray.
3. Bake at 450 degrees for 10-12 minutes or until okra is crisp-tender. Serve immediately.
Yield: 6 servings (serving size about 1 cup)
per serving: Cal 61 (35% from fat); Fat 2.4g (sat 0.3g); Pro 2.4g; Carb 9.1g; Fib 3.7g; Chol 0mg; Iron; 1mg; Sod 305mg; Calc 96mg.
(From WeightWatchers "five ingredient 15 minute cookbook"
Purchase firm and brightly coloured okra pods that are less than 4 inches long; they will be more tender than the larger ones.
Points value: 1
Prep: 4 minutes - Cook: 10-15minutes
Ingredients
1-1/2 lbs okra pods
3 garlic cloves, minced
1 Tbsp olive oil
1 Tbsp balsamic vinegar
3/4 tsp salt
3/4 tsp freshly ground pepper
Cooking Spray
1. Preheat oven to 450 degrees.
2. Combine okra and next five ingredients in a large bowl, and toss well to coat. Spread okra in a single layer on a cookie sheet coated with cooking spray.
3. Bake at 450 degrees for 10-12 minutes or until okra is crisp-tender. Serve immediately.
Yield: 6 servings (serving size about 1 cup)
per serving: Cal 61 (35% from fat); Fat 2.4g (sat 0.3g); Pro 2.4g; Carb 9.1g; Fib 3.7g; Chol 0mg; Iron; 1mg; Sod 305mg; Calc 96mg.
(From WeightWatchers "five ingredient 15 minute cookbook"
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