HEART HEALTHY RECIPE (DINNER): FISH WITH TOMATOES, OLIVES AND CAPERS

·         4 tsp. olive oil, divided

·         4 (5 ounce) sea bass fillets (or other white fish)

·         1 small onion, diced

·         ½ cup whites wine

·         1 cup canned low-sodium diced tomatoes, with juice

·         ½ cup chopped pitted black olives

·         2 TBSP capers

·         ¼ tsp. dried crushed red pepper, optional

·         2 cups packed fresh baby spinach leaves

·         Salt and pepper

1.      In a large nonstick skillet, heat 2 teaspoons of oil over medium-high heat

2.      Add fish and cook until opaque in the center, about 2½ minutes per side

3.      Transfer the fish to a platter and tent with foil to keep the fish warm

4.      Heat the remaining 2 teaspoons of oil in the same skillet; add onion and sauté for 2 minutes

5.      Add the wine and cook until reduced by half, about 2 minutes

6.      Add the tomatoes, olives, capers and crushed red pepper, if using, and cook for 3 more minutes

7.      Stir in the spinach and cook until it is wilted, about 3 minutes

8.      Season with salt and pepper and spoon the sauce over the fish and serve

Servings:  4

Serving size:  1 fillet of fish plus ½ cup spinach

Nutritional Information

Calories:  250

Fat:  9 g

Saturated Fat:  1 g                          

Cholesterol:  62 mg              

Sodium:  422 mg                  

Carbohydrate:  8 g            

Fiber:  3 g

Protein:  49 g

"The Perfect Day"
By: Nanette Cameron, RD

HEART HEALTHY RECIPE (LUNCH): SALMON BURGERS

·         1 can (15 ounces) red or pink salmon, drained

·         6 rye krisp crackers

·         3 TBSP light mayonnaise

·         2 egg whites

·         1 tsp. lemon juice 4 drops Tabasco Sauce

·         Cooking spray

1.      In medium bowl, remove skin from fish and flake with fork, mashing bones

2.      Crush crackers and add to the bowl

3.      Add remaining ingredients; mix well and shape into 4 patties

4.      Coat a nonstick skillet with cooking spray and place over medium heat

5.      Cook salmon burgers, turning once, until lightly browned on both sides

6.      Mix together sauce ingredients in a small bowl

Servings:  4

Serving size:  1 salmon burger

Nutritional Information

Calories:  140

Fat:  3 g

Saturated Fat: .5 g              TIP:               

Cholesterol:  15 mg              You may serve with the following toppings

Sodium:  72 mg                    if you wish:  lettuce/ tomato/ onion/

Carbohydrate:  7 g               Dijon sauce (2 tsp. Dijon must. & 2 tsp. light mayo)

Fiber:  1 g

Protein:  28 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 (BREAKFAST): EGG WHITE OMELET WITH GOAT CHEESE

·         ½ cup egg whites from about 4 eggs

·         Coarse salt and ground pepper

·         1 tsp. olive oil

·         1 heaping TBSP crumbled goat cheese

·         2-3 TBSP prepared salsa

1.      In a medium bowl, whisk egg whites with 1 tablespoon water and season with coarse salt and ground pepper

2.      Heat olive oil in an 8-inch nonstick skillet over medium-high heat

3.      Add egg whites to skillet and cook until nearly set using a flexible heatproof spatula to repeatedly pull in the sides of the omelet to allow the uncooked egg to run underneath (1-2 minutes)

4.      Sprinkle crumbled goat cheese and prepared salsa over the top.  Gently slide omelet onto serving plate, folding it over by tipping skillet slightly

Servings:  1 omelet

Nutritional Information

Calories:  156

Fat:  8 g

Saturated Fat: 1 g                           TIP:

Cholesterol:  1 mg                           You may choose another cheese,

Sodium:  300 mg                                i.e. feta or blue cheese

Carbohydrate:  4 g

Fiber:  .5 g

Protein:  17 g

Serving Suggestion:

Add 15 grams carbohydrate such as 100% whole wheat light English muffin.

"The Perfect Day"
By: Nanette Cameron, RD

HEART HEALTHY RECIPE (DINNER): EGGPLANT PARMESAN

·         1 TBSP oil

·         2 cloves garlic minced

·         ¼ cup minced onion

·         1 red pepper

·         3 cans (14½ ounces each) tomato sauce

·         1 cup chopped sun-dried tomatoes

·         2 TBSP oregano

·         2 TBSP basil

·         1 tsp. whole cumin seed ground salt and pepper to taste

·         2 medium-large eggplants

·         2 egg whites

·         1 cup whole wheat bread crumbs

·         18 ounces low fat skim mozzarella, sliced or shredded

1.      In a large skillet sauté the garlic, onion and green pepper in 1 tablespoon olive oil until softened

2.      Add the tomato sauce and sun-dried tomatoes and simmer for 30 minutes, stirring occasionally

3.      Add the oregano, basil, cumin and salt and pepper to taste and continue cooking over low heat, stirring frequently for at least 2 hours

4.      Preheat oven to 400˚

5.      Peel the eggplants and slice into ¼ inch rounds, then place the slices on a flat surface and sprinkle with salt; let drain in a colander for 3- minutes and pat dry with paper towels.

6.      Brush eggplant slices with egg white and coat on both sides with breadcrumbs

7.      Bake the slices on a cookie sheet for 10 minutes, then turn and bake for an additional 8 minutes until both sides are a dark golden brown; leave the oven on at 400˚

8.      Brush the bottom of a 8x8 baking dish with the remaining 1 tsp. of olive oil

9.      Make a tight layer of eggplant slices in the bottom of the dish and top the eggplant with red sauce then cover with mozzarella

10.  Repeat the layering until all ingredients are used, usually three layers

11.  Bake until the sauce and cheese are bubbling, 15-20 minutes

12.  Cut into squares and serve hot

Servings:  6

Serving size:  1/6^th of 9x 13 pan

Nutritional Information

Calories:  260

Fat:  10 g

Saturated Fat:  5 g                          

Cholesterol:  20 mg              

Sodium:  440 mg                  

Carbohydrate:  27 g            

Fiber:  4 g

Protein:  17 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 (LUNCH): ROASTED CHICKEN AND VEGETABLES

·         ½ cup brown rice

·         3-4 boneless 5 ounce chicken breasts, cooked

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

·         6 tomatoes, cut into wedges and seeded

·         2 sweet onions, sliced

·         1 large red pepper, cut into stripes

·         1 jalapeno, minced (seeds and ribs removed for less heat)

·         ½ tsp. ground cumin

·         Salt and Pepper

·         Cooking Spray

1.      Preheat oven to 450˚

2.      Cook rice according to package directions

3.      Cover baking sheet with foil and spray with non-stick cooking spray

4.      Spread cut vegetables across the baking sheet and place in oven for 10 to 15 minutes

5.      Transfer vegetables to a large skillet, add the remaining ingredients and heat for 10 to 15 minutes

Servings:  6

Serving size:  1½ cup

Nutritional Information

Calories:  240

Fat:  3 g

Saturated Fat:  0 g                          

Cholesterol:  30 mg              

Sodium:  300 mg                  

Carbohydrate:  30 g            

Fiber:  6 g

Protein:  25 g

"The Perfect Day"
By: Nanette Cameron, RD

HEART HEALTHY RECIPE (BREAKFAST): CRUSTLESS QUCHE WITH ASPARAGUS AND TOMATO

·         1 tsp. canola oil

·         6 ounces asparagus, trimmed and sliced on diagonal (about 1 cup)

·         4 medium green onions with the green and white parts, chopped

·         12 grape tomatoes, halved

·         1 ½ cup egg substitute

·         1 cup skim milk

·         2 tsp. Dijon mustard

·         ½ tsp. chopped fresh thyme, crumbled

·         ¼ tsp. pepper

·         ½ cup shredded fat free cheddar cheese

·         Cooking spray

1.      Preheat oven to 350˚

2.      Lightly spray a 9 inch glass pie pan with cooking spray

3.      Heat a medium nonstick skillet over medium heat

4.      Pour in the canola oil and swirl to coat the bottom

5.      Cook the asparagus and green onions for 4 to 5 minutes or until soft

6.      Arrange the cooked vegetables and the tomatoes with the cut side down in the pie pan

7.      In a medium bowl, whisk together the remaining ingredients except the cheese and pour the mixture over the vegetables

8.      Sprinkle with the cheese

9.      Bake for 30-35 minutes or until a knife inserted in the center comes out clean

10.  Let the quiche cool for about 10 minutes before slicing into 6 pieces

Servings:  6

Serving Size:  1 slice

Nutritional Information

Calories:  61

Fat:  3 g

Saturated Fat: 0 g                           

Cholesterol:  7 mg                

Sodium:  184 mg                    

Carbohydrate:  5 g

Fiber:  1 g

Protein:  6 g

"The Perfect Day"
By: Nanette Cameron, RD

MEET OUR MHG PHYSICIAN EXTENDERS, AN EXTENSION OF YOUR HEART CARE TEAM! THIS MONTH WE RECOGNIZE HOWARD HOLLINGER

Beaumont Michigan Heart Group would like to introduce you to our physician extenders.  They are a critical part of the Cardiology team at Michigan Heart Group.  The Physician Extenders work hand and hand with the physicians, making decisions on the best treatment options for each patient on a case by case basis.  All of our extenders round on the weekends as well as work in the hospital during the week.  Most of our extenders also have office hours and we encourage our patients to feel comfortable following up with them in the office.  Our medical decisions are often a team approach that each extender is a part of and they are often at the forefront of each decision that is made.

The practice is made up of Interventionist (plumbers) and Electrophysiologist (electricians).  The plumbers are located at 4600 Investment Drive, #200, while the Electricians are in the building next door at 4550 Investment Dr., #250.  In addition Michigan Heart Group has two satellite offices to accommodate our out of town patients.  One in Macomb at 15959 Hall Road, #304, Macomb where Howard is now seeing patients on Wednesdays.  The other is in Novi at Ten Mile and Haggerty, 39500 Ten Mile, #103, Novi, Michelle is seeing patients there once a month as well.  Each extender is trained and familiar with both specialties and you can find one of our extenders available most days at both our main campuses in Troy.

Each month we will be focusing on one extenders achievements, this month we recognize Howard Hollinger.

Howard Hollinger, P.A.-C.:  Howard joined the group in February 2000, almost a decade after the practice was founded.  Howard received his Master of Science with the Physician's Assistant Program at Western Michigan.  He is certified by the American Academy of Physician's Assistants and licensed by the State of Michigan.  You will find Howard in the office all day on Monday and Tuesday he has office hours at our main office 4600 Investment Drive.  Howard is our only extender that sees patients at a satellite office, seeing patients Wednesday afternoons with Dr. Gallagher at Macomb.  When he's not in the office Howard is rounding at Troy Beaumont hospital.  You can schedule any type of appointment with Howard, weather you need to be seen emergently or it’s a routine visit, rest assured you are in great hands.  Many of our patients refer to him as Dr. Hollinger, Dr. H or Dr. Howard.

OUR EXTENDER TEAM AND WHERE YOU MAY SEE THEM:

Cheryl Vincent, MSN, A.P.R.N: Sees patients at Michigan Heart Rhythm group all day Thursday and Friday.  Also, sees patients at William Beaumont Hospital- Troy, covers Beaumont RO when needed.

Anita Juriga, MSN, A.P.R.N:  Sees patients at Michigan Heart Group all day Tuesday, Thursday and Friday.  Also, sees patients at William Beaumont Hospital- Troy, covering Beaumont RO when needed.

Howard Hollinger, P.A.-C.:  Sees patients at Michigan Heart Group all day Monday and Tuesday. Macomb on Wednesday afternoons.  Also, sees patients at William Beaumont Hospital- Troy, covering Beaumont RO when needed.

Debby Goodall, RN. N.P.:  Sees patients at Michigan Heart Group on Monday and Friday afternoons.  Also, sees patients at William Beaumont Hospital- Troy, covering Beaumont RO when needed.

Michelle Forcina, P.A.-C.:  Sees patients at Michigan Heart Rhythm Group all day Mondays, Tuesdays and Wednesdays.  In addition to Wednesdays in Novi once a month. Rounds at both William Beaumont Hospital- RO and Troy on the weekends.

Dawn Mitchell, A.C.N.P.:  Sees patients at Michigan Heart Group all day Wednesdays.  Also,  sees patients at William Beaumont Hospital- Royal Oak, covering Beaumont Troy when needed.

Lily Paciorkowski, R.N., MSN:   Sees patients at William Beaumont Hospital- Royal Oak, covering Beaumont Troy when needed.

Ryan Havens, R.N.,N.P.:  Sees patients at Michigan Heart Group all day Monday and Friday afternoons.  Also he sees patients at William Beaumont Hospital- Troy, covering Beaumont RO when needed.

Sarah Levin, R.N., N.P.:  Sees patients at Michigan Heart Group Thursday and Friday afternoons. Also, she sees patients at William Beaumont Hospital- RO, covering Beaumont Troy when needed.

Mariann Graham, R.N., BSN:  Sees patients at William Beaumont Hospital- Royal Oak, covering Beaumont Troy when needed.

We are very fortunate to have such a great, caring and educated team working with us.  They look forward to meeting you and we hope you look forward to meeting them.

Thank you!
The Beaumont Michigan Heart Group Physicians

HEART HEALTHY RECIPE (DINNER): EASY STIR FRY WITH TOFU

·         12 ounces firm tofu, cubed

·         1 cup light orange juice (or fresh     squeezed)

·         ¼ cup chicken broth

·         1 TBSP cornstarch

·         4 TBSP light soy sauce

·         1 TBSP toasted sesame oil

·         1 TBSP minced garlic

·         1 TBSP grated fresh ginger

·         1 pound package frozen stir fry vegetables

1.      Mix the orange juice, chicken broth, light soy sauce, minced garlic and grated ginger and add cubed tofu

2.      Marinated for 8 hours or overnight

3.      Place 1 tablespoon toasted sesame oil in wok

4.      Remove tofu from marinade and add to wok (do not discard marinade)

5.      Stir fry tofu 5-8 minutes

6.      Add frozen vegetables and stir fry 2-3 minutes covered

7.      Add left-over marinade to tofu and vegetables

8.      Mix 1 tablespoon cornstarch with 2-3 tablespoons water and stir into tofu mixture; cook until slightly thickened

Servings:  4

Serving size:  1 cup

Nutritional Information

Calories:  60

Fat:  0 g

Saturated Fat: 0 g                   TIP:             

Cholesterol:  0 mg                  If served over ½ cup of rice, add 120 calories.

Sodium:  70 mg                    

Carbohydrate:  10 g                      

Fiber:  3 g

Protein:  3 g

"The Perfect Day"
By: Nanette Cameron, RD