1 tablespoon oil
1 pound frozen, sliced okra
salt and pepper, to taste
garlic powder, to taste
2 (14 ounce) cans whole peeled tomatoes, undrained
1 (14 ounce) can whole kernal corn
1 (14 ounce) can cream-style corn
1. Heat oil in skillet, add the okra and spices. Saute until okra is soft (about 7-10 minutes).
2. Add tomatoes (crush them with your hand first) and the tomato juice. Simmer on medium-high heat for 10 minutes.
3. Add the corns, and simmer another 10 minutes. Serve.
This recipe is great alone, or serve over a bed of brown rice. Contains very little fat.