Here's what's cookin'...

A variety of healthy, delicious recipes featuring cuisines from all around the world. They are simple to prepare and include ingredients that will help you to meet all of your requirements for protein and other essential nutrients.

Meats & Poultry

Double "H" (Heart Healthy) Burger

• 1 pound ground turkey meat
• 3 tablespoons Madras hot curry
• 2 yellow onions
• Kosher salt and coarse black pepper
• White mushrooms
• Olive oil
• 2 Portuguese rolls
• Romaine lettuce leaves
• Scallions
• Mango chutney
• 2 eggs
• Bread crumbs

Separate 2 whites and 1 yolk and combine with: breadcrumbs, turkey meat, salt, pepper and Madras curry.
Form pairs (bottom and top) of rectangular patties with ¼inch high edges.
Sauté chopped onions and mushrooms in oil until brown.
Fill bottom half of a turkey patty with onions and mushrooms and cover with the top half of a patty.
Grill 5 minutes on each side.
Sprinkle oil on whole scallions and romaine; and grill until char marks are present, then remove from heat.
Place the burger on half of a fresh roll and top with: sliced scallions, romaine and chutney.
Place the other half of the roll on top and enjoy.

Gluten-Free “Spaghetti” and Meat Balls

• 1 Spaghetti Squash
• 1/2 lb grass-fed pasture raised organic 90% lean ground beef
• 1 small yellow onion
• dried basil
• dried oregano
• cooking spray
• pepper and salt to taste
• 1 egg
• Canned tomato sauce
• fresh cracked pepper and basil leaf for garnish

After slicing in half and removing seeds, microwave spaghetti squash for aprox. 15 min. or until a fork will slide smoothy into the squash. Using a fork, scrape the squash into “spaghetti” like pieces. Put the “spaghetti” aside. Chop the onion into small pieces and saute over medium-high heat until golden. Whisk the egg in a stainless steel bowl and add the beef, onions, and seasonings. Combine the mixture until uniform and shape into four or five meatballs. Saute the meatballs on all sides until brown for aprox. 6 minutes. Add the tomato sauce and allow it to simmer. Cover and simmer for another 6 minutes. Spoon the meatballs and sauce onto the bed of “spaghetti” squash. Garnish with basil and freshly cracked pepper.

Turkey Scarpariello

• 1 whole turkey, cut into 8 pieces
• 3 tablespoons olive oil
• 2 tablespoons chopped fresh parsley
• 4 Idaho potatoes
• 4 sweet potatoes
• 2 red peppers 2 yellow peppers
• 4 yellow onions
• 4 garlic cloves
• 1 sprig tarragon and thyme
• Salt and black pepper

Preheat the oven to 375° F.
Spread the turkey pieces out onto a large sheet pan.
Drizzle them with the olive oil and sprinkle them with a generous amount of salt and pepper. Toss to coat.
Cut the peppers and potatoes into 1-inch chunks; add tarragon, garlic and thyme; combine and spread on the along with the turkey pieces sheet.
Roast them at 375° F for 45 minutes.
Increase the temperature to 425° F and cook until the breasts reach 155° F, and the other pieces reach 175° F in the thickest part (not touching the bone).
Remove the turkey pieces to a platter and allow them rest for 10 minutes.
Sprinkle with the parsley and serve.

Next-Day Waldorf Salad

• 1 lb Cooked turkey cut into 1-inch pieces
• 2 Granny Smith apples, cored and cut into 1-inch pieces
• ½ lb String beans cut in half (left over from last night)
• 1 cup Walnuts cut in half and shelled
• Leftover sweet and Idaho potatoes with onions peppers, cubed
• 1 cup Low-fat raspberry vinaigrette dressing
• 1 cup Dried cranberries

Mix all of the above, with salt and pepper to taste, and serve on a large platter.

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