Have a Plant: Fruits & Veggies for Better Health
Preparation Time: 15 minutes
  • 1 tsp margarine
  • 1/2 an onion, chopped
  • 1 tomato, diced
  • 2 ears or 1 1/2 cups corn (if on ears, cut from cob)
  • 10 okra, sliced
  • 3 acorn or hubbard squash, sliced
In a frying pan over medium heat, cook margarine, onion, corn, squash and okra for 5 minutes or until tender. Add diced tomatoes and continue cooking for 3 more minutes. Serve.
 
Serves: 6
 
2 1/4 Cups of Fruits and Vegetables per Serving
 
Fruit and /or Veggie color(s):
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Nutrition Information per Serving:
Calories: 150
Total Fat: 1.5g
Saturated Fat: 0g
% of Calories from Fat: 9%
% Calories from Sat Fat: 0%
Protein: 4g
Carbohydrates: 35g
Cholesterol: 0mg
Dietary Fiber: 5g
Sodium: 15mg
 
Each serving provides: An excellent source of vitamins A, B1, B6 and C, fiber, folate, magnesium, manganese and potassium, and a good source of vitamin B3, calcium, copper, iron, phosphorous.

Recipe courtesy of the University of Kentucky Cooperative Extension Service.
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