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 (DINNER): SPINACH STUFFED SALMON FILLETS

·         2 (5 ounce) salmon fillets

·         Pinch salt

·         Pinch freshly ground black pepper

·         ½ (10 ounce) package frozen chopped spinach

·         1 TBSP prepared pesto

·         2 TBSP chopped dry-packed sun-dried tomatoes re-hydrated

·         1½ tsp. pine nuts, toasted

1.      Preheat oven to 400˚

2.      Make a slit 2/3’s of the way through the center of each salmon fillet, making sure not to cut all the way through

3.      Season each fillet with salt and pepper

4.      In a bowl, combine the spinach, pesto, tomatoes and pine nuts and spoon ½ of the mixture into each slit

5.      Arrange the fillets on a broiler pan coated with nonstick cooking spray

6.      Roast for 8 to 10 minutes or until the spinach mixture is heated through

Servings:  2

Serving size:  1 fillet

Nutritional Information

Calories:  298

Fat:  19 g

Saturated Fat: 1 g              TIP:              

Cholesterol:  72 mg            To toast pine nuts, spray medium       

Sodium:  394 mg                skillet with non-stick cooking spray.  

Carbohydrate:  4 g             Add pine nuts and toast 1-2 minutes.            

Fiber:  2 g

Protein:  29 g

"The Perfect Day"
By: Nanette Cameron, RD

MICHIGAN HEART GROUP WISHES YOU A HAPPY THANKSGIVING!!!!

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 (LUNCH): TURKEY ROLL-UP

 ·         12 fresh asparagus spears

·         1½ tsp. olive oil

·         ¼ lb. deli turkey breast, sliced

·         Fresh dill (optional)

1.      Preheat oven to 400˚

2.      Break woody end off each asparagus spear and peel the outermost layer off the lower ¾ of the spear with a vegetable peeler

3.      Place asparagus on a large plate and drizzle with olive oil

4.      Slice the turkey lengthwise into 3 stripes

5.      Wrap one strip of the turkey around each asparagus spear, leaving the tips of the asparagus unwrapped

6.      Bake for 10 minutes turning once

Servings:  1

Nutritional Information

Calories:  114

Fat:  5 g

Saturated Fat:  0 g                          

Cholesterol:  7 mg              

Sodium:  120 mg                  

Carbohydrate:  7 g            

Fiber:  2 g

Protein:  13 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 (BREAKFAST): SPANISH STYLE SCRAMBLED EGGS

·         ½ onion, sliced

·         2 tomatoes, slices

·         1 cup mushrooms sliced

·         2 tsp. garlic minced

·         1 red pepper, sliced

·         Black pepper to taste

·         ¼ tsp. crushed dried rosemary

·         ¼ tsp. thyme

·         2 cups egg substitute

·         Cooking spray

1.      Preheat broiler

2.      Spread the onion, tomatoes, garlic and green pepper on a large cookie sheet in a thin layer

3.      Broil vegetables until they are golden brown, about 10 minutes

4.      Remove from the oven, drain off the excess juice, add the seasonings and mix

5.      Meanwhile, spray a large non-stick skillet with olive oil and heat over medium-high heat

6.      Scramble the egg substitute until done

7.      Serve with broiled veggies over the top

Servings:  6

Serving size:  ¾ cup cooked eggs

Nutritional Information

Calories:  108

Fat:  2 g

Saturated Fat: 0 g                           

Cholesterol:  0 mg                           

Sodium:  207 mg

Carbohydrate:  11 g                        

Fiber:  2 g

Protein:  13 g

Serving Suggestion:

Add 15 grams of carbohydrates such as 1 cup of grapes.

"The Perfect Day"
By: Nanette Cameron, RD

HEART HEALTHY RECIPE (DINNER): SPAGHETTI SQUASH AND SOY SAUSAGE CASSEROLE

·         1 whole spaghetti squash (about 4 pounds)

·         12-16 ounces of Italian style soy sausage crumbles

·         2 TBSP parmesan cheese light

·         ¼ tsp. pepper

·         ½. tsp. onion powder

·         ½ tsp. garlic powder

·         ½ tsp. basil

·         1 can diced tomatoes (15 oz.)

·         10 ounces frozen chopped spinach

·         Cooking spray

1.      Preheat oven to 350˚

2.      Mist a 9x13 inch baking pan with non-stick cooking spray

3.      Cut squash in half lengthwise, scoop out seeds and place cut side down in baking pan

4.      Bake 45-50 minutes, until tender

5.      Remove squash from the oven and let cool slightly, then remove the squash from pan and using a fork scrape squash strings back into pan and spread out evenly

6.      Sprinkle 2 tablespoon parmesan cheese and ½ of the seasoning onto the squash

7.      Top with tomato, spinach and crumble sausage

8.      Sprinkle with remaining parmesan and seasoning

9.      Bake 20-25 minutes until heated through

Servings:  6

Serving size:  1/6^th of a 9x13 pan

Nutritional Information

Calories:  184

Fat:  4 g

Saturated Fat: 0 g                  TIP:              

Cholesterol:  0 mg                  You may cook the squash in the microwave.         

Sodium:  640 mg                    Poke 5-8 slits in the squash with a knife

Carbohydrate:  15 g               before microwaving.      

Fiber:  5 g

Protein:  18 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 (LUNCH): TURKEY BURGERS

·         1 lb. extra lean white meat ground turkey breast

·         2 egg whites

·         ½ cup crushed whole grain crackers (Ryvita)

·         1 small onion, chopped

·         ¼ tsp. garlic powder

·         ¼ tsp. pepper

·         ¼ tsp. salt

·         Cooking spray

1.      In a medium bowl, combine all ingredients and mix well

2.      Form turkey mixture into 5 patties

3.      Spray non-stick skillet with cooking spray and heat over medium-high heat

4.      Place patties in skillet and cover, cooking for 4 minutes

5.      Turn patties and cook for 4 minutes

Servings:  5

Serving size:  1

Nutritional Information

Calories:  150

Fat:  3 g

Saturated Fat: .5 g                 TIP:            

Cholesterol:  15 mg                Cook double or triple recipes and freeze

Sodium:  72 mg                      on cookie sheet then put in plastic zip loc.

Carbohydrate:  7 g              .       

Fiber:  1 g

Protein:  28 g

"The Perfect Day"
By: Nanette Cameron, RD

HEART HEALTHY RECIPE (BREAKFAST): QUICK AND EASY QUICHE

·         1 cup egg substitute

·         1 cup water

·         ½ cup whole wheat pancake mix (Hodgson Mills Pancake Mix)

·         ½ cup instant nonfat dry milk powder

·         ½ cup plain nonfat yogurt

·         2 TBSP grated Parmesan cheese

·         ½ tsp. try mustard

·         ¼ tsp. hot sauce

·         1 cup shredded cheese (made up of 2% cheddar cheese mixed with fat free cheddar cheese)

·         ¾ cup diced low salt reduced fat ham

·         ½ cup chopped green onions

·         Cooking spray

·         Cherry tomatoes (optional)

·         Green onion slices (optional)

1.      Preheat oven to 350˚

2.      Place first 8 ingredients in a food processor and process 1 minute or until smooth

3.      Combine egg substitute mixture, cheddar cheese, ham and green onions in a medium bowl and stir well

4.      Pour mixture into a 9-inch pie plate coated with cooking spray

5.      Bake at 350˚ for 40 minutes or until set

6.      Let stand 5 minutes before serving

7.      Garnish with green onion slices and cherry tomatoes if desired

Servings:  6

Serving Size:  1/6^th of pie

Nutritional Information

Calories:  159

Fat:  5 g

Saturated Fat: 3 g                           

Cholesterol:  25 mg                

Sodium:  437 mg                    

Carbohydrate:  9 g

Fiber:  2 g

Protein:  18 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 (DINNER): SOUTHWEST BLACK BEAN CHICKEN STEW

·         4 cans (15 ounces each) black beans, drained and rinsed

·         4 cups low-sodium vegetable or chicken broth

·         2 cups cooked chopped chicken breast

·         1 cup corn

·         4 garlic cloves, minced

·         1 large onion, chopped

·         1 can (28 ounces) stewed tomatoes

·         2 TBSP no-added-salt tomato past

·         2 cans (4 ounces each) chopped green chilies

·         ¼ cup fresh cilantro

·         2 TBSP ground cumin

·          1tsp. cayenne pepper

·          2 TBSP fresh lime juice

1.      Combine all ingredients in a large pot and bring to a boil

2.      Reduce heat and cover pot.

3.      Simmer for 30 minutes

4.      Remove ½ to ¾ cup of soup and puree in food processor or blender

5.      Return soup to pot and mix well

6.      Serve hot and garnish with additional cilantro, chopped onions or salsa if desired

Servings:  8

Serving size:  1 cup

Nutritional Information

Calories:  155

Fat:  1 g

Saturated Fat:  0 g                          

Cholesterol:  15 mg              

Sodium:  393 mg                  

Carbohydrate:  26 g            

Fiber:  11 g

Protein:  9 g

"The Perfect Day"
By: Nanette Cameron, RD