Pick a recipe and cook with us!

Below are the recipes our Dietitians are cooking on Facebook Live this upcoming week. Pick one that strikes your fancy and join our live shows on facebook to cook with us. We give you real-time cooking instructions so no need to read the recipe while cooking. Just prop up your phone, tablet, or laptop in the kitchen and follow along with us. You’ll learn some practical nutrition tips along the way and most importantly, dedicate time to practice your cooking skills which will help you transform your health.

Monday, Jan 21

Ashley’s cooking Live at 7:00 pm ET

 

Print Recipe
Shitake Mushroom & Broccoli Ramen
Just because you have diabetes, doesn't mean you can't enjoy a warm and delicious bowl of ramen. This recipe uses a small amount of high fiber buckwheat noodles and is loaded with protein and non-starchy veggies to help you fill you up. Enjoy!
diabetes recipes
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Cook Time 30 minutes
Servings
servings
Ingredients
Veggies
  • 1/2 head broccoli
  • 4-6 Shitake mushrooms
  • 2 stalks scallion
  • 2 cloves garlic
  • 1 1-inch peice ginger
Lean Protein
  • 4 eggs
Wholesome Carb
  • 3.5 ounces Japanese buckwheat soba noodles
Healthy Fat
  • 1 Tablespoon sesame oil
Seasonings
  • 4 cups chicken stock
  • 2 tablespoons miso paste
  • 1 tablespoon low sodium soy sauce
  • Optional Toppings: sliced scallion, cilantro, sesame seeds, seaweed
Cook Time 30 minutes
Servings
servings
Ingredients
Veggies
  • 1/2 head broccoli
  • 4-6 Shitake mushrooms
  • 2 stalks scallion
  • 2 cloves garlic
  • 1 1-inch peice ginger
Lean Protein
  • 4 eggs
Wholesome Carb
  • 3.5 ounces Japanese buckwheat soba noodles
Healthy Fat
  • 1 Tablespoon sesame oil
Seasonings
  • 4 cups chicken stock
  • 2 tablespoons miso paste
  • 1 tablespoon low sodium soy sauce
  • Optional Toppings: sliced scallion, cilantro, sesame seeds, seaweed
diabetes recipes
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Instructions
  1. Dice scallion, ginger and garlic. Heat sesame oil in a 4 quart soup pot over medium heat and saute veggies for 1-2 minutes.
  2. Add stock, miso paste, and soy sauce and bring to simmer.
  3. Add broccoli, shitake mushrooms, and eggs to stock and let simmer for 7 minutes. Seven minutes of egg boiling will give you a soft boiled egg; cook the for more or less time depending on how you like your eggs.
  4. Remove eggs and place under running water to cool down. Peel eggs and set aside. Remove veggies from broth and evenly divide between bowls.
  5. Add noodles to broth and cook according to package instructions. When done, divide among bowls.
  6. Peel eggs and slice in half. Pour broth into bowls and top with 2 eggs each. Garnish with scallion, cilantro and seaweed as desired.
Recipe Notes

This recipe uses a total of 3.5 ounces of buckwheat noodles which contains 65 grams of carbohydrate. Since this recipe serves two it clocks in at 32.5 grams of carbohydrate per serving.

Recipe by Ashley Thomas.

Ashley provides free LIVE cooking classes every Monday and Wednesday at 7:00 pm EST! If you’re looking for tips and recipes to help you better manage your blood sugar, then join Ashley in the kitchen.

Sign up to get the weekly class schedule: https://tinyurl.com/y9hcx9bh

Tuesday, Jan 22

Lindsey’s cooking Live at 12:30 pm ET

Print Recipe
Lower sodium, no sugar added tomato sauce
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Servings
Ingredients
  • 1 tablespoon olive oil
  • 1/2 medium yellow onion small diced
  • 4-5 cloves garlic minced
  • 1 can No Salt Added crushed tomatoes 28 ounces
  • 1 can No Salt Added tomato sauce 14 ounces
  • 1 can No Salt Added tomato paste 6 ounces
  • 1/3 cup red wine vinegar
  • 2 tablespoons salt-free Italian seasoning blend
  • 1/2 teaspoon fresh ground black pepper
  • 1/2 teaspoon salt
Servings
Ingredients
  • 1 tablespoon olive oil
  • 1/2 medium yellow onion small diced
  • 4-5 cloves garlic minced
  • 1 can No Salt Added crushed tomatoes 28 ounces
  • 1 can No Salt Added tomato sauce 14 ounces
  • 1 can No Salt Added tomato paste 6 ounces
  • 1/3 cup red wine vinegar
  • 2 tablespoons salt-free Italian seasoning blend
  • 1/2 teaspoon fresh ground black pepper
  • 1/2 teaspoon salt
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Instructions
  1. Heat oil in a large pot over medium-high heat. Add onion and saute until translucent, about 4-5 minutes. Add garlic and saute for 30 seconds.
  2. Add remaining ingredients and bring to a low boil. Reduce heat and simmer for at least 30 minutes, or until sauce has thickened.
  3. Portion sauce out in 1-2 cups servings. Sauce should keep in the fridge for 4-5 days, or in the freezer for 3 months.
Recipe Notes

This is a very versatile sauce. You can add in any fresh herbs you want to use up—like basil! Or you could mix in other vegetables like carrots or mushrooms, just dice them up small and saute them with the onion!

Recipe by Lindsey McCoy.

Lindsey provides free LIVE cooking classes every Tuesday and Thursday at 12:30 pm EST! Her classes focus on nutrition for diabetes and each week she shows you how to make super quick lunches for one that will help you manage your blood sugar.

Sign up to get her weekly class schedule: https://tinyurl.com/ycc8hwvr

Jennifer’s cooking Live at 6:00 pm ET

Print Recipe
Caesar Salad with White Beans and Sweet Potato Fries
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Cook Time 30 minutes
Servings
servngs
Ingredients
  • 1 ripe avocado
  • ½ cup water
  • ¼ cup mayo or plain Greek yogurt
  • 2 cloves garlic
  • 2 tbsp lemon juice
  • 1 tsp Dijon mustard
  • tsp salt divided between dressing and fries
  • 1 large bunch kale or collard greens
  • 1 can white beans rinsed and drained
  • Parmesan for topping
  • 2 large sweet potatoes
  • 2-3 Tbps olive oil
  • ½ tsp black pepper
  • ½ tsp garlic powder
Cook Time 30 minutes
Servings
servngs
Ingredients
  • 1 ripe avocado
  • ½ cup water
  • ¼ cup mayo or plain Greek yogurt
  • 2 cloves garlic
  • 2 tbsp lemon juice
  • 1 tsp Dijon mustard
  • tsp salt divided between dressing and fries
  • 1 large bunch kale or collard greens
  • 1 can white beans rinsed and drained
  • Parmesan for topping
  • 2 large sweet potatoes
  • 2-3 Tbps olive oil
  • ½ tsp black pepper
  • ½ tsp garlic powder
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Instructions
  1. Pre-heat oven to 450 degrees. Wash potatoes and cut evenly into fry size strips. Drizzle on olive oil and sprinkle with salt, pepper and garlic powder. Toss around with your hands to ensure they are evenly coated. Bake for 20-30 minutes.
  2. White fries are baking, make the dressing by mixing together the avocado, water, mayo, lemon juice, mustard and ½ tsp salt in a food processor until smooth.
  3. Wash kale and cut into ribbons or bite sized pieces. Rinse and drain white beans
  4. Reserve a small portion of the dressing if desired to use for dipping fries. Toss kale and white beans in dressing. Remove fries from oven, let cool for a few minutes and serve.
Recipe Notes

Recipe by Jennifer Schlub.

Jennifer provides free LIVE cooking classes every Tuesday evening at 6:00 pm EST! Her classes focus on nutrition for pregnancy and each week she shows you how to create meals that ensure a healthy pregnancy for both you and your baby.

Sign up to get her weekly class schedule: https://tinyurl.com/y9hcx9bh

Wednesday, Jan 23

Ashley’s cooking Live at 7:00 pm ET

Print Recipe
Spinach, Feta & Chickpea Stuffed Sweet Potatoes
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Cook Time 30 minutes
Servings
people
Ingredients
Veggies
  • 1 onion
  • 4 cloves garlic
  • 1 bag spinach
Wholesome Carbohydrates
  • 4 medium sweet potatoes
Lean Proteins
  • 2 15-oz cans chickpeas drained and rinsed
Healthy Fats
  • 1 tablespoon olive oil
Seasonings
  • 8 ounces feta cheese
  • parsley (optional)
  • 1/3 cup pitted black olives or any olive you like, pitted
  • 2 tablespoons dried oregano
  • 1 lemon juiced
Cook Time 30 minutes
Servings
people
Ingredients
Veggies
  • 1 onion
  • 4 cloves garlic
  • 1 bag spinach
Wholesome Carbohydrates
  • 4 medium sweet potatoes
Lean Proteins
  • 2 15-oz cans chickpeas drained and rinsed
Healthy Fats
  • 1 tablespoon olive oil
Seasonings
  • 8 ounces feta cheese
  • parsley (optional)
  • 1/3 cup pitted black olives or any olive you like, pitted
  • 2 tablespoons dried oregano
  • 1 lemon juiced
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Instructions
  1. Prick potatoes with a fork all over and cook the in the microwave for 10 minutes. Turn potatoes over half-way through.
  2. While potatoes cook, chop onion, olives, and garlic and saute in a large pan with 1 tablespoon olive oil. Season with salt and pepper. Add chickpeas, oregano, and lemon juice and let simmer for a couple minutes.
  3. Add spinach and cook just for a few minutes, long enough to let spinach wilt.
  4. Remove potatoes from microwave and cut in half lengthwise (careful, they're hot!). Use a fork to loosen the flesh from the skin. Drizzle potatoes with olive oil and a sprinkle of feta. Top potatoes with chickpea mixture and finish with a little more feta and parsley. Enjoy!
Recipe Notes

Recipe by Ashley Thomas.

Ashley provides free LIVE cooking classes every Monday and Wednesday at 7:00 pm EST! If you’re looking for tips and recipes to help you better manage your blood sugar, then join Ashley in the kitchen.

Sign up to get the weekly class schedule: https://tinyurl.com/y9hcx9bh

Thursday, Jan 24

Lindsey’s cooking Live at 12:30 pm ET

Print Recipe
Easy Tuscan Polenta Rounds with Egg
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Cook Time 30 minutes
Servings
serving
Ingredients
Veggies
  • 1/2 cup sliced mushrooms
  • 1/4 cup lower sodium no sugar added tomato sauce
Wholesome Carbohydrates
  • 1/4 16-ounce tube Italian herb cooked Polenta sliced into two rounds
Healthy Fats & Lean Protein
  • 1/2 teaspoon butter
  • 2 large eggs
  • 1/4 cup shredded part-skim mozzarella cheese
Seasonings
  • Splash of balsamic vinegar
  • Fresh chives or parsley Optional
Cook Time 30 minutes
Servings
serving
Ingredients
Veggies
  • 1/2 cup sliced mushrooms
  • 1/4 cup lower sodium no sugar added tomato sauce
Wholesome Carbohydrates
  • 1/4 16-ounce tube Italian herb cooked Polenta sliced into two rounds
Healthy Fats & Lean Protein
  • 1/2 teaspoon butter
  • 2 large eggs
  • 1/4 cup shredded part-skim mozzarella cheese
Seasonings
  • Splash of balsamic vinegar
  • Fresh chives or parsley Optional
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Instructions
  1. Coat a large skillet with cooking spray and heat over medium-high heat. Add mushrooms, sprinkle and saute until their moisture has released and evaporated
  2. Heat oil in a medium skillet over medium-high heat. Add mushrooms and a pinch of salt and saute for 6-7 minutes, until the moisture from the mushrooms has released and evaporated. Reduce heat to medium, add a splash of balsamic, and cook for 30 seconds. Remove from heat and add butter to finish letting it melt and coat the mushrooms. Place mushrooms on plate.
  3. Put medium skillet back over medium-high heat and coat pan with cooking spray. Add polenta rounds and cook until golden brown, about 3 minutes. Flip the polenta rounds and top with the tomato sauce, then continue cooking until bottoms are golden brown. Once finished, add to the plate with the mushrooms
  4. While the polenta is cooking, spray a small skillet with cooking spray and heat over medium heat. Crack eggs into the skillet, season with pepper, and cook until whites are set. Flip eggs over, top with cheese, cover and cook for 30 seconds. Once finished, add to the plate with the polenta and mushrooms. Sprinkle with chives before serving.
Recipe Notes

Recipe by Lindsey McCoy.

Lindsey provides free LIVE cooking classes every Tuesday and Thursday at 12:30 pm EST! Her classes focus on nutrition for diabetes and each week she shows you how to make super quick lunches for one that will help you manage your blood sugar.

Sign up to get her weekly class schedule: https://tinyurl.com/ycc8hwvr

Monday, Jan 21

 

Ashley’s cooking Live at 7 pm ET

Print Recipe
Shitake Mushroom & Broccoli Ramen
Just because you have diabetes, doesn't mean you can't enjoy a warm and delicious bowl of ramen. This recipe uses a small amount of high fiber buckwheat noodles and is loaded with protein and non-starchy veggies to help you fill you up. Enjoy!
diabetes recipes
Add to Shopping List
Recipe has been added to your Shopping List
Cook Time 30 minutes
Servings
servings
Ingredients
Veggies
  • 1/2 head broccoli
  • 4-6 Shitake mushrooms
  • 2 stalks scallion
  • 2 cloves garlic
  • 1 1-inch peice ginger
Lean Protein
  • 4 eggs
Wholesome Carb
  • 3.5 ounces Japanese buckwheat soba noodles
Healthy Fat
  • 1 Tablespoon sesame oil
Seasonings
  • 4 cups chicken stock
  • 2 tablespoons miso paste
  • 1 tablespoon low sodium soy sauce
  • Optional Toppings: sliced scallion, cilantro, sesame seeds, seaweed
Cook Time 30 minutes
Servings
servings
Ingredients
Veggies
  • 1/2 head broccoli
  • 4-6 Shitake mushrooms
  • 2 stalks scallion
  • 2 cloves garlic
  • 1 1-inch peice ginger
Lean Protein
  • 4 eggs
Wholesome Carb
  • 3.5 ounces Japanese buckwheat soba noodles
Healthy Fat
  • 1 Tablespoon sesame oil
Seasonings
  • 4 cups chicken stock
  • 2 tablespoons miso paste
  • 1 tablespoon low sodium soy sauce
  • Optional Toppings: sliced scallion, cilantro, sesame seeds, seaweed
diabetes recipes
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Recipe has been added to your Shopping List
Instructions
  1. Dice scallion, ginger and garlic. Heat sesame oil in a 4 quart soup pot over medium heat and saute veggies for 1-2 minutes.
  2. Add stock, miso paste, and soy sauce and bring to simmer.
  3. Add broccoli, shitake mushrooms, and eggs to stock and let simmer for 7 minutes. Seven minutes of egg boiling will give you a soft boiled egg; cook the for more or less time depending on how you like your eggs.
  4. Remove eggs and place under running water to cool down. Peel eggs and set aside. Remove veggies from broth and evenly divide between bowls.
  5. Add noodles to broth and cook according to package instructions. When done, divide among bowls.
  6. Peel eggs and slice in half. Pour broth into bowls and top with 2 eggs each. Garnish with scallion, cilantro and seaweed as desired.
Recipe Notes

This recipe uses a total of 3.5 ounces of buckwheat noodles which contains 65 grams of carbohydrate. Since this recipe serves two it clocks in at 32.5 grams of carbohydrate per serving.

Recipe by Ashley Thomas.

Ashley provides free LIVE cooking classes every Monday and Wednesday at 7:00 pm EST! If you’re looking for tips and recipes to help you better manage your blood sugar, then join Ashley in the kitchen.

Sign up to get the weekly class schedule: https://tinyurl.com/y9hcx9bh

Tuesday, Jan 22

 

Lindsey’s Live at 12:30 pm ET

Print Recipe
Lower sodium, no sugar added tomato sauce
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Servings
Ingredients
  • 1 tablespoon olive oil
  • 1/2 medium yellow onion small diced
  • 4-5 cloves garlic minced
  • 1 can No Salt Added crushed tomatoes 28 ounces
  • 1 can No Salt Added tomato sauce 14 ounces
  • 1 can No Salt Added tomato paste 6 ounces
  • 1/3 cup red wine vinegar
  • 2 tablespoons salt-free Italian seasoning blend
  • 1/2 teaspoon fresh ground black pepper
  • 1/2 teaspoon salt
Servings
Ingredients
  • 1 tablespoon olive oil
  • 1/2 medium yellow onion small diced
  • 4-5 cloves garlic minced
  • 1 can No Salt Added crushed tomatoes 28 ounces
  • 1 can No Salt Added tomato sauce 14 ounces
  • 1 can No Salt Added tomato paste 6 ounces
  • 1/3 cup red wine vinegar
  • 2 tablespoons salt-free Italian seasoning blend
  • 1/2 teaspoon fresh ground black pepper
  • 1/2 teaspoon salt
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Instructions
  1. Heat oil in a large pot over medium-high heat. Add onion and saute until translucent, about 4-5 minutes. Add garlic and saute for 30 seconds.
  2. Add remaining ingredients and bring to a low boil. Reduce heat and simmer for at least 30 minutes, or until sauce has thickened.
  3. Portion sauce out in 1-2 cups servings. Sauce should keep in the fridge for 4-5 days, or in the freezer for 3 months.
Recipe Notes

This is a very versatile sauce. You can add in any fresh herbs you want to use up—like basil! Or you could mix in other vegetables like carrots or mushrooms, just dice them up small and saute them with the onion!

Recipe by Lindsey McCoy.

Lindsey provides free LIVE cooking classes every Tuesday and Thursday at 12:30 pm EST! Her classes focus on nutrition for diabetes and each week she shows you how to make super quick lunches for one that will help you manage your blood sugar.

Sign up to get her weekly class schedule: https://tinyurl.com/ycc8hwvr

Jennifer’s Live at 6 pm ET

Print Recipe
Caesar Salad with White Beans and Sweet Potato Fries
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Cook Time 30 minutes
Servings
servngs
Ingredients
  • 1 ripe avocado
  • ½ cup water
  • ¼ cup mayo or plain Greek yogurt
  • 2 cloves garlic
  • 2 tbsp lemon juice
  • 1 tsp Dijon mustard
  • tsp salt divided between dressing and fries
  • 1 large bunch kale or collard greens
  • 1 can white beans rinsed and drained
  • Parmesan for topping
  • 2 large sweet potatoes
  • 2-3 Tbps olive oil
  • ½ tsp black pepper
  • ½ tsp garlic powder
Cook Time 30 minutes
Servings
servngs
Ingredients
  • 1 ripe avocado
  • ½ cup water
  • ¼ cup mayo or plain Greek yogurt
  • 2 cloves garlic
  • 2 tbsp lemon juice
  • 1 tsp Dijon mustard
  • tsp salt divided between dressing and fries
  • 1 large bunch kale or collard greens
  • 1 can white beans rinsed and drained
  • Parmesan for topping
  • 2 large sweet potatoes
  • 2-3 Tbps olive oil
  • ½ tsp black pepper
  • ½ tsp garlic powder
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Recipe has been added to your Shopping List
Instructions
  1. Pre-heat oven to 450 degrees. Wash potatoes and cut evenly into fry size strips. Drizzle on olive oil and sprinkle with salt, pepper and garlic powder. Toss around with your hands to ensure they are evenly coated. Bake for 20-30 minutes.
  2. White fries are baking, make the dressing by mixing together the avocado, water, mayo, lemon juice, mustard and ½ tsp salt in a food processor until smooth.
  3. Wash kale and cut into ribbons or bite sized pieces. Rinse and drain white beans
  4. Reserve a small portion of the dressing if desired to use for dipping fries. Toss kale and white beans in dressing. Remove fries from oven, let cool for a few minutes and serve.
Recipe Notes

Recipe by Jennifer Schlub.

Jennifer provides free LIVE cooking classes every Tuesday evening at 6:00 pm EST! Her classes focus on nutrition for pregnancy and each week she shows you how to create meals that ensure a healthy pregnancy for both you and your baby.

Sign up to get her weekly class schedule: https://tinyurl.com/y9hcx9bh

Wednesday, Jan 23

 

Ashley’s cooking Live at 7 pm ET

Print Recipe
Spinach, Feta & Chickpea Stuffed Sweet Potatoes
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Cook Time 30 minutes
Servings
people
Ingredients
Veggies
  • 1 onion
  • 4 cloves garlic
  • 1 bag spinach
Wholesome Carbohydrates
  • 4 medium sweet potatoes
Lean Proteins
  • 2 15-oz cans chickpeas drained and rinsed
Healthy Fats
  • 1 tablespoon olive oil
Seasonings
  • 8 ounces feta cheese
  • parsley (optional)
  • 1/3 cup pitted black olives or any olive you like, pitted
  • 2 tablespoons dried oregano
  • 1 lemon juiced
Cook Time 30 minutes
Servings
people
Ingredients
Veggies
  • 1 onion
  • 4 cloves garlic
  • 1 bag spinach
Wholesome Carbohydrates
  • 4 medium sweet potatoes
Lean Proteins
  • 2 15-oz cans chickpeas drained and rinsed
Healthy Fats
  • 1 tablespoon olive oil
Seasonings
  • 8 ounces feta cheese
  • parsley (optional)
  • 1/3 cup pitted black olives or any olive you like, pitted
  • 2 tablespoons dried oregano
  • 1 lemon juiced
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Recipe has been added to your Shopping List
Instructions
  1. Prick potatoes with a fork all over and cook the in the microwave for 10 minutes. Turn potatoes over half-way through.
  2. While potatoes cook, chop onion, olives, and garlic and saute in a large pan with 1 tablespoon olive oil. Season with salt and pepper. Add chickpeas, oregano, and lemon juice and let simmer for a couple minutes.
  3. Add spinach and cook just for a few minutes, long enough to let spinach wilt.
  4. Remove potatoes from microwave and cut in half lengthwise (careful, they're hot!). Use a fork to loosen the flesh from the skin. Drizzle potatoes with olive oil and a sprinkle of feta. Top potatoes with chickpea mixture and finish with a little more feta and parsley. Enjoy!
Recipe Notes

Recipe by Ashley Thomas.

Ashley provides free LIVE cooking classes every Monday and Wednesday at 7:00 pm EST! If you’re looking for tips and recipes to help you better manage your blood sugar, then join Ashley in the kitchen.

Sign up to get the weekly class schedule: https://tinyurl.com/y9hcx9bh

Thursday, Jan 24

 

Lindsey’s cooking Live at 12:30 pm ET

Print Recipe
Easy Tuscan Polenta Rounds with Egg
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Recipe has been added to your Shopping List
Cook Time 30 minutes
Servings
serving
Ingredients
Veggies
  • 1/2 cup sliced mushrooms
  • 1/4 cup lower sodium no sugar added tomato sauce
Wholesome Carbohydrates
  • 1/4 16-ounce tube Italian herb cooked Polenta sliced into two rounds
Healthy Fats & Lean Protein
  • 1/2 teaspoon butter
  • 2 large eggs
  • 1/4 cup shredded part-skim mozzarella cheese
Seasonings
  • Splash of balsamic vinegar
  • Fresh chives or parsley Optional
Cook Time 30 minutes
Servings
serving
Ingredients
Veggies
  • 1/2 cup sliced mushrooms
  • 1/4 cup lower sodium no sugar added tomato sauce
Wholesome Carbohydrates
  • 1/4 16-ounce tube Italian herb cooked Polenta sliced into two rounds
Healthy Fats & Lean Protein
  • 1/2 teaspoon butter
  • 2 large eggs
  • 1/4 cup shredded part-skim mozzarella cheese
Seasonings
  • Splash of balsamic vinegar
  • Fresh chives or parsley Optional
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Instructions
  1. Coat a large skillet with cooking spray and heat over medium-high heat. Add mushrooms, sprinkle and saute until their moisture has released and evaporated
  2. Heat oil in a medium skillet over medium-high heat. Add mushrooms and a pinch of salt and saute for 6-7 minutes, until the moisture from the mushrooms has released and evaporated. Reduce heat to medium, add a splash of balsamic, and cook for 30 seconds. Remove from heat and add butter to finish letting it melt and coat the mushrooms. Place mushrooms on plate.
  3. Put medium skillet back over medium-high heat and coat pan with cooking spray. Add polenta rounds and cook until golden brown, about 3 minutes. Flip the polenta rounds and top with the tomato sauce, then continue cooking until bottoms are golden brown. Once finished, add to the plate with the mushrooms
  4. While the polenta is cooking, spray a small skillet with cooking spray and heat over medium heat. Crack eggs into the skillet, season with pepper, and cook until whites are set. Flip eggs over, top with cheese, cover and cook for 30 seconds. Once finished, add to the plate with the polenta and mushrooms. Sprinkle with chives before serving.
Recipe Notes

Recipe by Lindsey McCoy.

Lindsey provides free LIVE cooking classes every Tuesday and Thursday at 12:30 pm EST! Her classes focus on nutrition for diabetes and each week she shows you how to make super quick lunches for one that will help you manage your blood sugar.

Sign up to get her weekly class schedule: https://tinyurl.com/ycc8hwvr