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The first step in making healthy decisions from a lunch menu is choosing your location wisely. If you’ve got several options, when wanting to flake out, it’s important that you give each option a quick examination. Though fast food establishments have started to integrate healthy foods and meals into their menus, so you might find it easier to eat healthy in a conventional family restaurant. The exact same may be stated for all you can eat buffets, they are generally stocked full of convenient foods, not healthy foods.
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Using your very best judgment is just another one of the many ways you are able to make healthy decisions from a lunch menu. This can be best accomplished by examining dinner pictures onto a single menu. It is also recommended that you avoid foods teeming with oatmeal, cheese and even sour cream. If your selection contains these fattening condiments, then be sure to ask for a lesser amount.
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The ingredients needed to cook Fried corn succotash:
- Use corn
- Use 1/2 green pepper
- Prepare 1/2 red pepper
- Prepare 1/2 red onion
- Use 1/2 white onion
- Provide 3 cobs of corn
- Provide 1 packages frozen okra
- Get 1 can (8 oz) can of tomato sauce
- Provide 1 can (14.5 oz) stewed tomatoes
- Take 2 slice bacon
- Prepare 1 stick butter
- Take 1 salt
- Provide 1 black pepper
- You need 1 red pepper flakes
- Get 1 onion powder
Instructions to make Fried corn succotash:
- Shuck and boil your corn cobs in salted water for about 10 mins. Makes it easier to cut your corn off the cob.
- Fry 2 to 3 strips of bacon in cooking oil. While bacon is cooking cut up your peppers and onions.
- Use a fork to chop up bacon. In the same pan that you cooked the bacon put your onions and peppers in and start to sautee along with the bacon. I like to use a cast iron skillet. Feel free to use any large cooking skillet. Also feel free to leave out bacon for a vegetarian recipe.
- Add salt, pepper and onion powder to vegetables and bacon. I like some red pepper flakes to balance the sweetness. I was heavy on the red pepper flakes.
- Take your corn off the heat and run under cold water. Let cool and cut your corn off the cob. Add to skillet with other ingredients. Keep stirring and let your ingredients mix well.
- Add your stick of butter a very small amount of water and turn your heat way down on your pan and cover. This helps your corn to soften up.
- Take your okra out the freezer and slice. Much easier to slice them frozen. I didn't use the entire bag I only used about a quarter of the bag or about 10 pieces.
- Add your sliced okra to your skillet, your can of tomato sauce and your can of stewed tomatoes with liquid. Do not drain them.
- Check the flavor and addore salt, pepper and onion powder to desired taste. Keep the flame low and simmer for about another 45 mins. Stir occasionally. I like to serve mines over white rice with sweet corn bread on the side. Enjoy!!
It's flavorful, healthy, and easy to make in minutes. Native American Stir-Fried Corn and Lima Beans Salad. Succotash is a dish consisting primarily of sweet corn or lima beans or other shell beans. This vegetarian succotash recipe is fresh, vibrant and bacon-free. It features seared corn, plump Succotash is a side dish with Native American roots.
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