Ingredients:

Special oil                                                  -        2 tbsp

Chopped onions                                        -        ½ cup

Chopped green peppers                             -        ½ cup

Chicken broth                                            -        4 cups

Canned tomatoes                                       -        1- ½ cup

Bay leaf                                                      -        1

Powdered thyme                                        -        1/8 tbsp

Sliced fresh or frozen okra                       -        1- ½ cups

Salt                                                             -        ¾ tbsp

Freshly ground black pepper           -        ¼ tbsp

Cooked rice                                               -        ½ cup

Diced cooked chicken                               -        1 cup

Procedure:

Heat the oil in a saucepan; sauté the onions 10 minutes. Add the green peppers, broth, tomatoes, bay leaf and thyme. Bring to a boil, add the okra, salt and pepper, and cook over low heat 15 minutes. Stir in the rice and chicken. Heat and serve.

Serves 6.

Per serving

Calories 135

Saturated fat 0.7 gram

Polyunsaturated fat 2.7 gram

Total fat 5.1 gram

Reference:

The Low Salt, Low Cholesterol Cookbook

Myra Waldo

My Other Articles

Stuffed Celery Pinwheels

Stuffed Cucumber Slices

Cheese Carrot Balls

Tuna Canapes

Crab Meat Spread

Mushroom Spread

Eggplant Caviar

Chaopped Chicken Liver Spread

Liptaur Cheese

Sardine Dip

Shrimp Cheese Dip

Guacamole

Avocado Cheese Dip

Cheese Dip

Chicken Soup

Beef Broth