MICHIGAN HEART GROUP'S PHYSICIAN LIAISON IS HERE TO HELP YOU

Michigan Heart Group has a Physician Liaison on staff to assist with questions, concerns or problems you, your staff or your patients may have with our office.

Stacie Batur is available Monday through Thursday at (248) 267-5050 (x6509). She is often between two buildings or visiting referring physician offices. If you get her voice mail, please leave a message and she will call you back shortly. If you need to speak to her immediately you can reach her on her cell phone at (248) 765-4466.

HEART HEALTHY RECIPE (BREAKFAST): MEXICAN EGG BAKE

·         6 (6 inch) corn tortillas

·         2 ¼ cups garden vegetable Egg Beaters

·         ½  cup skim milk

·         ½ cup 2% cheddar cheese

·         ½ cup fat free cheddar cheese

·         1 (4 oz) can diced green chilies, drained

·         1 cup sliced mushrooms

·         1 red pepper, sliced

·         1 (10 oz.) can enchilada sauce

·         Cooking spray

1.      Preheat oven to 350˚ and spray 9x13 inch baking pan with cooking spray

2.      Layer tortillas in the bottom of pan so the edges overlap

3.      In a large bowl, beat Egg Beaters and milk, stir in cheeses and green chilies and pour over tortillas

4.      Bake in preheated oven for 25 minutes or until eggs are cooked through

5.      Meanwhile, heat skillet over medium heat, spray with cooking spray, cook mushrooms and peppers

6.      Stir in enchilada sauce and spoon mixture over eggs and serve

Servings:  10

Serving size:  1/10^th of 9x13 pan

Nutritional Information

Calories:  170

Fat:  7 g

Saturated Fat: 1 g                           

Cholesterol:  0 mg                           

Sodium:  320 mg

Carbohydrate:  12 g                        

Fiber:  2 g

Protein:  14 g

Serving Suggestion:

Add 8 grams of protein such as 1 cup plain yogurt.

"The Perfect Day"
By: Nanette Cameron, RD

LAB RESULTS, HOW TO ENSURE YOU WILL GET YOURS...

Ever been to your doctor and asked for your lab results and they aren't in your chart? This is because while most office run on some type of EMR (Electronic Medical Record), those EMR's don't connect with one another.  So if you had labs done at your PCP (Primary Care Physicians) office and didn't ask them to forward them to your Cardiologist, Endocrinologist, Hematologist, etc. The only person seeing the blood work will be your PCP.

If you have blood work done at a lab such as Quest Diagnostic or a Beaumont Lab these labs will get mailed or faxed to  ONLY the ordering physician.  If any of your physicians have access to EPIC, (The EMR that Beaumont uses) then they will be able to access your records.  Unfortunately Quest labs don't have don't have a system physician's can access from their offices, so the only way a specific physician will get your results is if you tell Quest where to send them.

In review, Labs taken at:
Physicians office:  Ask them to send labs to every physician office you think may need or want them

Quest Diagnostic:  Ask them to send labs to every physician office you think may need or want them

Beaumont Lab:   Ask them to send labs to every physician office you think may need or want them (Just to be certain)

HEART HEALTHY RECIPE (DINNER): GREEK-STYLE STUFFED PEPPERS

·         1 lb. lean ground beef

·         1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry

·         1 medium zucchini, coarsely grated           (about 2 cups)

·         1 small onion, minced

·         ½ cup bulgur

·         1 egg, lightly beaten

·         ½ teaspoon dried oregano

·         ½ teaspoon salt

·         Freshly ground black pepper

·         2 Red bell peppers, halved lengthwise, cores and ribs removed

·         2 (14½ ounce) cans low-sodium stewed tomatoes, finely chopped

·         1/3 cup crumbled feta cheese

1.      Preheat oven to 350˚

2.      In a large bowl combine the beef, spinach, zucchini, onion, bulgur, egg, oregano, salt and a few grinds of pepper and mix until thoroughly combined

3.      Arrange the pepper halves cut side up in a 9x13 inch baking dish and fill each pepper half with the meat mixture

4.      Pour the tomatoes over the peppers and sprinkle with the feta cheese

5.      Cover with foil and bake for 30 minutes

6.      Uncover and bake until the meat mixture is completely cooked and the peppers are tender, about 25 minutes longer

Servings:  6

Serving size:  ½ of a red bell pepper stuffed

Nutritional Information

Calories:  210

Fat:  6 g

Saturated Fat: 3 g                  TIP:             

Cholesterol:  35 mg                Bulgur wheat can be found in middle

Sodium:  400 mg                    eastern markets or in the natural food  

Carbohydrate:  19 g                section of grocery stores.      

Fiber:  6 g

Protein:  21 g

"The Perfect Day"
By: Nanette Cameron, RD

ACCESS YOUR MEDICAL INFORMATION ONLINE!!!!!

WHY YOU SHOULD SIGN UP FOR THE PATIENT

 PORTAL AT MICHIGAN HEART GROUP

·         24/7 accessibility to medical records and important health information form any computer or smart phone

·         Quicker test results online

·         You now have the ability to email the office securely for:

§  Direct messaging to your physician

§  Appointment requests

§  Prescription refill requests

                                                                                                                                                         

HOW TO SIGN UP FOR THE PATIENT PORTAL AT

 MICHIGAN HEART GROUP

·         Go to www.mhgpc.com

·         Click the link on the left hand side of the page that says “Patient Portal”

·         Click “Create an Account”

·         Fill in the necessary account information

·         You will be directed to page called “Select a Log-in Method”. Click on the logo..........

·         Create a Username and Password and enter in your email address.  Click “continue”

              **Write your username down somewhere secure, if lost we cannot 

                 recover it**

·         You will be directed to a page that says, “Request Connection to Healthcare Organization”.  Type in the zip code 48098 and hit enter, and then select “Connect” next to Michigan Heart Group.

·         Click on the “Next” button where you will be directed to ta page that says, “Sign Release of Information Authorization”.  Select “I Accept”.

·         Once your account has been matched with your health record at our office you will receive an email notification, then you are ready to use the portal and view all of your information.

                                                                                                                                                            

HEART HEALTHY RECIPE (LUNCH): SMOKED TURKEY AND BLACK EYE PEA SALAD

 ·         1 lb. turkey tenderloin

·         ¾ cup low fat butter milk

·         1½ tsp. Dijon mustard

·         ¼ tsp. Tabasco Sauce

·         3 TBSP nonfat or light mayonnaise

·         ¼ cup apple cider vinegar

·         ⅛ tsp. pepper

·         ½ tsp. salt

·         2 (15.5 ounce each) cans black eyed peas, drained and rinsed

·         ¼ cup chopped red onion

·         1 cup celery, thinly sliced

·         4-6 cups fresh spinach

·         Garlic powder

·         Salt and pepper, additional (optional)

1.      Combine buttermilk, mustard, Tabasco sauce, mayonnaise, vinegar, salt and pepper in a bowl

2.      In a salad bowl, combine beans, red onion and celery

3.      Pour dressing over beans

4.      Heat grill

5.      Season turkey with garlic powder/salt and pepper as desired and brush with olive oil

6.      Cook on all sides for 3 to 4 minutes on each side

7.      Place spinach on 4 plates, top with one cup bean mixture and 4 ounces grilled turkey, sliced

Servings:  4

Serving Size:  ¼ recipe

Nutritional Information

Calories:  306

Fat:  4 g

Saturated Fat:  1 g                          

Cholesterol:  0 mg              

Sodium:  415 mg                  

Carbohydrate:  26 g            

Fiber:  6 g

Protein:  28 g

"The Perfect Day"
By: Nanette Cameron, RD

HEART HEALTHY RECIPE (BREAKFAST): HIGH PROTEIN STRAWBERRY SMOOTHIE

·         6 oz. strawberry flavored light yogurt

·         ½ cup of Egg Beaters

·         ¼ cup of orange juice

·         ¼ cup sliced peaches (canned in juice, no sugar added)

1.      Mix all incredients together in a blender

Servings:  1 smoothie

Nutritional Information

Calories:  190

Fat:  0 g

Saturated Fat: 0 g                           

Cholesterol:  5 mg                

Sodium:  350 mg                    

Carbohydrate:  28 g

Fiber:  4 g

Protein:  19 g

"The Perfect Day"
By: Nanette Cameron, RD

MICHIGAN HEART GROUP'S LOCATIONS AND SATELLITE OFFICES

Michigan Heart Group has 2 main locations and 2 satellite locations.  Different physicians see patients out of different suits.  

THERE ARE TIMES, when a physician will need to SWITCH SUITES for one reason or another. It usually has to do with coverage or addition of office time.  

You will ALWAYS BE NOTIFIED of this DURING YOUR REMINDER  CALL so PLEASE pay close attention to the LOCATION when we call you. 

MAIN CAMPUS:

Beaumont Michigan Heart Group:

4600 Investment Drive, #200

Troy, MI 48098

(248) 267-5050

www.mhgpc.com

OPEN MON-FRI (7AM-4PM), Different Physicians are in on different days (see below)

Steven L. Almany, MD (Wednesday and Friday)

Steven C. Ajluni, MD (Monday and Wednesday)

William D. Devlin, MD (Tuesday and Thursday)

Terry R. Bowers, MD (Monday and Wednesday)

Michael J. Gallagher, MD (Tuesday and Friday)

Beaumont Michigan Heart Rhythm Group

4550 Investment Drive, #250

Troy, MI 48098

(248) 267-5050

OPEN MON-FRI (7AM-4PM), Different Physicians are in on different days (see below)

David R. Cragg, MD (Wednesday and Thursday)

Brian D. Williamson, MD (Tuesday and Friday)

Ilana B. Kutinsky, DO (Monday and Thursday)

SATELLITE OFFICES:

Beaumont Western Wayne Heart Group

39500 Ten Mile, #103

Novi, MI 48375

(248) 267-5050

Physicians in on certain days (see below)

Steven C. Ajluni, MD (Most Tuesdays)

William D. Devlin, MD (3^rd Monday of the Month)

Ilana B. Kutinsky, DO (2^nd Wednesday of the Month)

Beaumont Michigan Heart Group- Macomb

15959 Hall Road, #304

Macomb, MI 48044

(248) 267-5050

Physicians in on certain days (see below)

David R. Cragg, MD (Friday morning)

Terry R. Bowers, MD (Thursday morning)
Michael J. Gallagher, MD (Wednesday afternoon)

HEART HEALTHY RECIPE (DINNER): FOIL WRAPPED COD

·         8 (3 ounce) fillets cod

·         Salt and pepper to taste

·         4 roma (plum) tomatoes, thinly sliced

·         1 red bell pepper, thinly sliced

·         1 yellow bell pepper, thinly sliced

·         1small onion, thinly sliced

·         5 TBSP capers

·         8 TBSP chopped fresh parsley

·         6 TBSP fresh lemon juice

·         2 TBSP extra virgin olive oil

1.      Preheat oven to 400˚

2.      Center 2 pieces of fish on an individual piece of aluminum foil (large enough to enclose the fish when folded)

3.      Sprinkle each piece of fish with salt and pepper and divide the sliced tomatoes, onion, red and yellow peppers between the 6 pieces of fish and place on top of the fillets

4.      Sprinkle evenly with the capers and parsley

5.      Drizzle each filet with 1 teaspoon olive oil and 2 tablespoons lemon juice

6.      Fold and seal the foil into a packet and place on a baking sheet leaving 2 inches between each packet to provide heat circulation

7.      Bake in preheated oven for 2 minutes, then let rest for 5 minutes and unwrap

Servings:  4

Serving size:  1 packet

Nutritional Information

Calories:  171

Fat:  5 g

Saturated Fat:  0 g                          

Cholesterol:  48 mg              

Sodium:  278 mg                  

Carbohydrate:  7 g            

Fiber:  2 g

Protein:  40 g

"The Perfect Day"
By: Nanette Cameron, RD

HEART HEALTHY RECIPE (LUNCH): SHRIMP GAZAPACHO

·         1 lb. cooked and cleaned shrimp

·         2 (14.5 ounce) can diced tomatoes

·         1 cup water

·         2 TBSP extra virgin olive oil

·         1 seeded cucumber, cut into 1/ inch pieces (about 2 cups)

·         1 small yellow bell pepper, seeded and cut into ¼ inch pieces (about ¾ cup)

·         1 small onion, cut into ¼ inch pieces (about ½ cup)

·         2 medium cloves garlic, minced

·         1 small jalapeno pepper, seeded and minced

·         2 TBSP red wine vinegar

·         2 TBSP chopped fresh basil

·         Salt and pepper

1.      Process ½ cup of tomatoes along with water and oil in blender or food processor until pureed

2.      Transfer to a medium bowl and add remaining ingredients and the rest of the tomatoes

3.      Season with salt and pepper to taste

4.      Refrigerate until ready to serve

Servings:  6

Serving Size:  1½ cup

Nutritional Information

Calories:  145

Fat:  5 g

Saturated Fat:  1 g                          

Cholesterol:  135 mg              

Sodium:  227 mg                  

Carbohydrate:  10 g            

Fiber:  2 g

Protein:  30 g

"The Perfect Day"
By: Nanette Cameron, RD

2015 MICHIGAN HEART GROUP HOLIDAY SCHEDULE

Michigan Heart Group closes in observance of all the major holiday's.  The 2015 days are listed below.  We ask, in order to ensure your prescriptions are refilled in time, please call at least one week prior to the holiday.  Calls taken after 10:00 am, the days before closing, are not guaranteed to be called in.

Monday	May 25, 2015	Memorial Day
Friday	July 3, 2015	Independence Day
Monday	September 7, 2015	Labor Day
Thursday	November 26, 2015	Thanksgiving
Friday	November 27, 2015	Day after Thanksgiving
Thursday	December 24, 2015	Christmas Eve
Friday	December 25, 2015	Christmas Day
Thursday	December 31, 2015	New Year’s Eve (1/2 day)
Friday	January 1, 2016	New Year’s Day

Thank you:
The Michigan Heart Group Staff

HEART HEALTHY RECIPE (BREAKFAST): HAM AND CHEESE CUPS

·         12 (1 ounce) slices reduced sodium Virginia or Black Forest Ham

·         3 (1 ounce) slices 100% whole grain bread, each slice cut into fourths

·         1 ½ cups (12 fluid ounces) fat free egg substitute

·         6 (1 ounce) slices veggie cheese

·         ¼ tsp. pepper

·         3 TBSP chopped fresh chives (optional)

1.      Preheat oven to 400˚

2.      Lightly coat 12 ups (4 ounces each) muffin tin with cooking spray

3.      Fit each ham slice into each cup (ham ends will be above cup edges)

4.      Divide bread among cups

5.      Divide egg substitute among cups

6.      Add cheese then sprinkle with pepper

7.      Bake on middle oven rack for 15 minutes

8.      Garnish with chives and remove the cups from the muffin tin and serve warm

Servings:  12

Serving Size: 1 muffin cup

Nutritional Information

Calories:  105

Fat:  3 g

Saturated Fat: .5 g                          TIP:

Cholesterol:  0 mg                           Use Galaxy Food brand pepper jack veggie

Sodium:  440 mg                                cheese slices to add extra spice and flavor.

Carbohydrate:  4 g

Fiber:  0 g

Protein:  13 g

Serving Suggestion:

Add 15 grams of carbohydrate such as one medium apple to this breakfast.

"The Perfect Day"
By: Nanette Cameron, RD