Dad brought me a ton of okra from the garden. I could have made sautee or gumbo or a million other things, but I didn’t have everything for those. I wondered about roasted okra. I googled. I am now IN LOVE!
Preheat an oven to 425 degrees F
Arrange the okra slices in one layer on a foil lined cookie sheet. Drizzle with olive oil and sprinkle with salt and pepper (or cajun seasoning). Bake in the preheated oven for 10 to 15 minutes. (I actually did 10 minutes, stir, then another 10 minutes).
I made this with Red Beans and Rice from the WW website. You cook it in the crockpot, very good. I don’t like white rice, so I half cooked some brown in the microwave and put that in the crockpot. Instead of bacon, I used 2 links of that Jennie O brand smoked turkey sausage (that we had on the pizzas the night before). Doesn’t change the points. (6P+) Or you could skip the meat and make it vegetarian.
Slow Cooker Red Beans and Rice
1 spray(s) cooking spray, garlic-flavored
1 small onion(s), chopped
1 clove(s) (medium) garlic clove(s), minced
1/2 cup(s) uncooked white rice, converted-variety recommended
1 1/2 cup(s) fat-free chicken broth
14 1/2 oz canned tomato puree, roasted-variety
15 oz canned kidney beans, drained and rinsed
2 slice(s) reduced-fat cooked crisp bacon, crumbled
2 Tbsp canned chipotle sauce
1/2 tsp dried oregano
1/2 tsp table salt
1/4 tsp black pepper
1 Tbsp cilantro, fresh, chopped
1 Tbsp scallion(s), chopped (green part only)
Coat a large nonstick skillet with cooking spray; heat over medium-high heat. Add onion and garlic to skillet and sauté until slightly softened, about 2 to 3 minutes.
Meanwhile, place rice, broth, tomato puree, beans, bacon, chipotle sauce, oregano, salt and pepper in a 3- to 4-quart slow cooker; add sautéed vegetables. Cover and cook on low setting for 3 1/2 hours; stir in cilantro and scallion just before serving. Yields about 1 cup per serving.