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Thursday, November 28, 2013


This turkey casserole is a great way to use turkey leftovers and can be frozen to be used as a quick meal later.

Tex-Mex Turkey Casserole
                                                            1 T. vegetable oil

¼ c. chopped onion
¼ c. chopped green pepper
1 can (28 oz.) crushed tomatoes
2 ¼ c. tomato juice
1 tsp. garlic powder
1/8 tsp. black pepper
1/8 tsp. red (cayenne) pepper
1 c. long-grain rice, uncooked
3 c. white turkey meat, diced

Preheat oven to 350.  In a large skillet, heat the vegetable oil and sauté the onion and green pepper over medium heat, about 3 minutes.  Add the tomatoes, tomato juice, garlic powder, black and red pepper.  Stir in the rice, cover, and bring to a boil.  Mix in the turkey and pour into a 3-qt. ungreased casserole.  Bake, covered, for 1 hour 25 minutes or until the rice is tender, stirring once.  Serves 6.

Nutrition Information:  per 1/6 recipe
Calories 292, Total fat 6 g, Saturated fat 1 g, Cholesterol 49 mg, Sodium 606 mg, Carbohydrate 35 g, Fiber 4 g, Sugar 6 g, Protein 26 g 

Wednesday, November 27, 2013


A cardiac perfusion scan measures the amount of blood supplied to your heart muscle.  Radiotracers are injected intravenously and travel through blood to heart muscle.  Indications for this study include chest pain, previous heart attack, heart surgery and coronary artery disease.  Ultrasound, MRI, CT with contast, arteriography and brian scans adress issues in the head and neck.

POSTED BY:  Steven Ajluni MD

Tuesday, November 26, 2013


This low-fat version of a classic recipe is a great way to use leftover turkey from Thanksgiving dinner.  You can also substitute chicken to make it anytime during the year.

Turkey Tetrazzini

                                              1 T. oil
                                                ¼ c. all-purpose flour
                                                ¼  tsp. pepper
                                                1 c.  defatted chicken broth
                                                8 oz.  evaporated skim milk
                                                2 T. sherry
                                                7 oz.  spaghetti, cooked and drained
                                                2 c.  cubed turkey breast
                                                1 can (3 oz.) sliced mushrooms, drained
                                                ½  c.  Parmesan cheese, grated

Preheat the oven to 350 degrees. In a large saucepan, heat the oil over low heat.
Blend in the flour and pepper, stirring until the mixture is smooth and bubbly.  Slowly whisk in the broth and evaporated skim milk, stirring constantly.  Bring to a boil; boil and stir for 1 minute.  Stir in the sherry, spaghetti, turkey and mushrooms. 

Pour into an ungreased  2 quart casserole dish and sprinkle with Parmesan cheese.  Bake uncovered for 30 minutes or until bubbly.

Nutrition Information:  1/6 recipe
Calories 331, Total fat 7 g, Saturated fat  2.5 g, Cholesterol  41 mg, Sodium 424 mg, Carbohydrate 37 g, Fiber  0.5 g,  Sugar 0 g,  Protein 27 g

Monday, November 25, 2013


We are happy to announce that our Western Wayne Heart Group office has moved to a new location at 10 Mile and Haggerty, in Novi.  We are only 5 minutes away from the old location.

39500 Ten Mile Road
Suite 103
Novi, MI 48375
Phone: (248) 267-5050
Fax: (248) 267-5051

Please see the link below for directions for our old office in Livonia to the new office in Novi.

The move was made for several reasons.  Primarily when we enter the Physician Service Agreement (PSA) with Beaumont we needed to follow Joint Commission standards.  Several of which, unfortunately, were not able to be met within the buildings structure.  The move allowed us to meet Joint Commission standards in addition too upgrading to state of the art equipment.

We hope you are as happy with our new Novi home as we are.  Should you have any questions or concerns please don't hesitate to call our Physician Liaison Stacie Batur.  She can help stream line communications between referring physicians, bring cards to your office (if you're a physician), or simply answer a question.  She can be reached at the numbers below:

Office: (248) 267-5050 (x6509); Primarily Mondays and Thursdays
Mobile: (248)765-4466;  Tuesdays and Wednesdays

Thursday, November 21, 2013


Looking for a quick and tasty meatless meal?  This entrée can be prepared in less than 20 minutes from start to finish and is a good source of protein and fiber.

Rice with Black Beans

1 medium onion, chopped
2 cloves garlic, peeled and minced
1 can (15 oz.) black beans, rinsed and drained
1 can (14 ½ oz.) stewed tomatoes
1 can (17 oz.) corn, drained
2/3 c.  water
½  tsp. dried oregano
1 ½  c.  instant brown rice, uncooked

Spray a large skillet with cooking spray.  Add the onion and garlic; cook and stir until tender but not browned, about 5 minutes.  Stir in the black beans, stewed tomatoes, corn, water and oregano.  Bring the mixture to a boil, stir in the uncooked brown rice and return to a boil.  Reduce the heat to low; cover and simmer for 5 minutes.  Remove from heat and let stand for 5 minutes before serving.

Nutrition Information:  ¼  recipe
Calories 305, Total fat 2 g, Saturated  fat  0.5 g, Cholesterol  0 mg, Sodium 773 mg, Carbohydrate 64 g, Fiber 3.5 g, Sugar 7 g, Protein 12 g

Wednesday, November 20, 2013


Alcohol causes direct toxicity to the heart and can cause weakening of the heart.  This can cause fluid retention and congestion.  However, there are other types of heart weakening which can cause congestion.  Sometimes the weakening from alcohol improves after someone stops drinking.

POSTED BY:  Steven Ajluni, MD

Tuesday, November 19, 2013


Herbed Baby Potatoes

1 ½  lbs. unpeeled small red potatoes, quartered
2 T. light margarine, melted
Vegetable oil spray, preferably olive oil flavored
2 T. minced fresh parsley
1 T. chopped fresh oregano or 1 tsp. dried, crumbled
½ tsp paprika
½ tsp. garlic powder
Freshly ground pepper to taste
2 T. minced fresh parsley (optional)

Preheat oven to 350.  In a 2 qt. casserole dish, toss potatoes in margarine to coat each piece.  Spray potatoes lightly with cooking spray.  Stir in remaining ingredients except optional parsley.  Bake for 30 to 40 minutes, or until lightly browned.  Sprinkle with remaining parsley.

Nutrition Information:  per 1/6 recipe
Calories 119, Total fat 2 g, Cholesterol 0 g, Sodium 54 mg, Carbohydrate 24 g, Protein 2 g

Thursday, November 14, 2013


Garlicky Mashed Potatoes

2 lbs. Idaho potatoes, scrubbed
5 large unpeeled garlic cloves
1 c. skim milk
1 T. extra-virgin olive oil
1 tsp. freshly ground pepper
3 tsp. chives

Place the potatoes and the garlic cloves in a medium saucepan and cover with cold water.  Bring to a boil over high heat, and reduce the heat to medium.  Simmer until the potatoes are tender, about 45 minutes.  Drain the potatoes and garlic, reserving ½ cup of the cooking liquid. 

Peel the potatoes and squeeze the garlic cloves from their skins.  Mash the potatoes and garlic with a potato masher or electric mixer.  Beat in the milk, reserved potato water and olive oil.  Season with pepper and sprinkle with chives.

Nutrition Information:  1/6 recipe
Calories 162, Total fat 2 g, Saturated fat 0.5 g, Cholesterol 0 mg, Sodium 17 mg, Carbohydrate 32 mg, Fiber 2.5 g, Sugar 4 g, Protein 4 g

Wednesday, November 13, 2013


Coronary spasm occurs both in patients with blockages as well as in patients without (the classic Prinzemetals angina description).  Most tests would not show it unless a provoking factor was stimulated or initiated (example ergonovine).  It's often made as a diagnosis only after witnessing spasm or ischemia under provocation after anatomically defining the extent of coronary disease.

POSTED BY:  Steven Ajluni, MD

Tuesday, November 12, 2013


Turkey Gravy

Baste your turkey with a mixture of wine and chicken broth, which will keep the turkey moist without adding fat.  Then you can use the defatted drippings and chicken broth to make a delicious, low-fat gravy.

2 c. mixture of clear chicken broth and defatted  turkey drippings
¼ c. cold water
2 T. cornstarch
Freshly ground black pepper to taste

Measure the defatted turkey drippings and add chicken broth to make 2 cups.  Pour into a saucepan and heat to boiling. 

Combine the water and cornstarch, beating until smooth, or shake the mixture in a tightly capped jar.  Gradually add this mixture to the chicken broth and turkey drippings.  Cook over medium heat, stirring constantly until thick.  Add pepper to taste.

Nutrition Information: per 1/8 recipe
Calories 18, Total fat 4 g, Saturated fat 0 g, Cholesterol, trace mg, Sodium 194 mg, Carbohydrate 2 g, Fiber 0 g, Sugar 0 g, Protein 1 g 

Monday, November 11, 2013


On June 1, 2012 a change occurred at Michigan Heart Group we became integrated with William Beaumont Hospital in the form of a Professional Services Agreement. Our signage will soon read Beaumont Michigan Heart Group, Beaumont Michigan Heart Rhythm Group and Beaumont Western Wayne Heart Group.

This professional agreement will integrate some of the services that we provide with the hospital as well as some of our operations including our outpatient testing and billing, but will allow Michigan Heart Group to maintain operational control of the practice. Management of these operations still occurs locally within Michigan Heart Group. We have not experienced that these changes with Beaumont have disrupted any of the services that you currently receive from your physician.

We believe that with this integration model, we will be best able to provide you with the high quality of care that you have come to expect and deserve from our practice. All of our physicians will continue practicing from their current locations and your records will remain available to your physician without any further actions taken on your part. This is intended to be essentially a transparent change to you, the patient, in terms of how your care is delivered. Such a change has been made necessary after we have experienced years of progressive cuts in insurance reimbursement while our fixed costs have steadily increased. The status quo was no longer a viable option for the future.

You will notice changes specific to billing. Beaumont will bill applicable charges to your insurance. You will receive a billing statement from Beaumont rather than from Michigan Heart Group. You may still call Michigan Heart Group for billing inquiries however questions/determinations will be advised and directed by Beaumont.

We value your loyalty and trust that you have placed in our physicians and staff over the past several years and we continue to look forward to serving you in the future. As we indicated above, we believe that most of these changes will be transparent to your healthcare needs. If you have any questions, please contact our administrator, Darlene Nichols at 248-267-5050, select option 2.

Thank you for choosing Michigan Heart Group, in affiliation with William Beaumont Hospital for your healthcare services. We look forward to serving you now and in the future.

Very truly yours,

Beaumont Michigan Heart Group

Thursday, November 7, 2013


Pumpkin Pie


¾ c. crushed low-fat graham crackers (about 9 squares)
¾ c. crushed low-fat gingersnaps (about 18 cookies)
2 T. corn syrup
2 T. unsweetened apple juice

16 oz. can pumpkin
1 ¼ c. fat-free evaporated milk
3 large egg whites
½ c. firmly packed dark brown sugar
                                                                                    1 tsp. ground cinnamon
                                                                                    1 tsp. ground ginger
                                                                                    ¼ tsp. ground nutmeg
                                                                                    Pinch of ground cloves

Preheat oven to 350.  In a medium bowl, mix crust ingredients with a spoon.  Press into a 9 inch pie pan and bake for 10 minutes.  Cool.

Heat oven to 450.  In a large bowl, beat all filling ingredients until no lumps remain.  Pour into piecrust.  Bake for 10 minutes, reduce heat to 325 and bake for 50 minutes, or until a knife inserted into the center comes out clean.  Cool and refrigerate.  If desired, serve with dollop of nonfat or low-fat frozen whipped topping.

Nutrition Information:  per 1/8 pie
Calories 220, Total fat 2 g, Cholesterol 1 mg, Sodium 222 mg, Carbohydrate 46g, Protein 6g 

Wednesday, November 6, 2013


Heat is a stressor.  Vasodilation and increased cardiac output act as our compensatory mechanisms to release heat from the skin.  In a structurally or functionally inhibited heart this increased workload can be problematic, causing symptoms of chest pain or heart failure.

POSTED BY:  Steven Ajluni, MD

Tuesday, November 5, 2013


A small amount of oil and chicken broth are used in place of butter to keep the flavor in this family favorite with less fat.  This tip can also be used to adjust your favorite stuffing recipe.

     Old-Fashioned Bread Stuffing

1 T. vegetable oil
1 c.  finely chopped celery
½  c.  chopped onion
1 tsp. poultry seasoning
¼  tsp. black pepper
16 slices dry bread, cubed
 ¾   to 1 c.  chicken  broth

Heat the vegetable oil in a small saucepan over medium heat.  Add the celery and onion and cook until tender, but not brown.  Remove from heat and add the poultry seasoning and black pepper.  Place the dry bread cubes in a large bowl.  Add the onion mixture and drizzle with enough broth or water to moisten.  Toss lightly to evenly coat.  This recipe will stuff an 8 to 10 pound turkey and serves 8.  

Nutrition Information:  1 serving
Calories 161, Total fat 4 g,  Saturated fat 0.5 g,  Cholesterol 26 mg,  Sodium 368 mg, Carbohydrate 26 g,  Fiber 1.5 g, Sugar 2 g,  Protein  5 g

Friday, November 1, 2013


Thirty-Minute Minestrone

                                                            4 c. water              

2 c. peeled, sliced carrots 
15 oz. can Great Northern beans, drained
14 oz. can diced tomatoes
1 c. chopped onion
4 tsps. low-sodium beef bouillion granules
1 tsp. bottled minced garlic
½ tsp. dried basil
½ tsp. dried oregano
½ tsp. black pepper
9 oz. pkg. frozen cut green beans
1 small zucchini, halved lengthwise and sliced
½ c. elbow macaroni, uncooked
½ c. grated Parmesan cheese

In a large saucepan, combine water, carrots, beans, tomatoes, onion, bouillion, garlic, basil, oregano and pepper.  Bring to a boil over high heat.  Add green beans, zucchini and macaroni.  Return to a boil.  Reduce heat, cover and simmer for 10 minutes or until macaroni is done.  Ladle into bowls and sprinkle each bowl with Parmesan cheese.

Nutrition Information:  per 1 2/3 cup serving
Calories 204, Total fat 3 g, Saturated fat 1 g, Cholesterol 3 mg, Sodium 278 mg, Carbohydrate 37 g, Protein 11 g