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The Happy Diabetic Kitchen

Join chef Robert Lewis and guests from the worlds of cooking, health and diabetes education as they explore interesting topics, share delicious recipes and learn how to maintain a happy and healthy lifestyle!
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Now displaying: Page 1
Mar 24, 2023
Dawn Noe Nutrition and Consulting 
Facebook/Instagram: Dawn Noe RDN 
Twitter: @dawnnoe2
www.dawnnoerdn.com 

Recipe of the Pod Cast:

Julia Child’s sautéed mushrooms in butter

INGREDIENTS

  • 2 tablespoons butter
  • 1 tablespoon oil
  • 12lb fresh mushrooms (sliced)
  • 2 tablespoons minced shallots

DIRECTIONS

  • Heat the butter and oil in a skillet over high heat. It is hot enough when the foam on the butter has begun to subside.
  • Add the mushrooms and saute for 4-5 minutes or until they begin to brown.
  • Add the shallots and saute over moderate heat for 2 more minutes. Serve.

 

 

 

Spaghetti Squash Crust Pizza

Cals:303
Protein:28
Carbs:18
Fat:17

Ingredients

Crust:

  • 2 packed cups cooked spaghetti squash, from a 2.2 lb spaghetti squash
  • 1 large egg
  • 3/4 cup finely shredded part-skim mozzarella cheese
  • 1/4 cup shredded Parmesan cheese, not grated
  • 1 teaspoon minced garlic
  • 1 teaspoon dried oregano

Toppings:

  • 1/3 cup tomato-basil marinara sauce, or pizza sauce
  • 1/2 cup shredded part-skim mozzarella cheese

Instructions

  • To quickly cook the spaghetti squash pierce it all over with a knife and microwave 5 minutes. Then continue to cook in 2 minute increments until the skin gives when pressed.
  • Cut it open, remove the seeds and scrape the squash out with a fork.
  • Place the cooked spaghetti squash in a clean cheesecloth or dish cloth and squeeze all the water out REALLY well.
  • Preheat the oven to 375F. Line 2 sheet pans with parchment paper and spray with oil.
  • In a medium bowl, mix the spaghetti squash with the egg, mozzarella, Parmesan, oregano and garlic powder.

 

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