Saint Thomas Heart Announces New Season of Healthy Cooking Classes
Saint Thomas Heart Announces New Season of Healthy Cooking Classes  | Obesity, Overweight, Saint Thomas Heart’s Heart Healthy Cooking School, Recipes, Low-Fat Cooking, Chef Julian Osmond, Kitty Fawaz

Executive Chef Julian Osmond demonstrates how easy it is to prepare delicious meals that are low calorie, low fat, and heart healthy during a session of the Heart Healthy Cooking School by Saint Thomas Heart.

What is good for the heart is also good for the stomach … and thighs … and that annoying back fat.

Recently, Saint Thomas Heart, the cardiac division of Saint Thomas Health, announced the 2012 Winter/Spring schedule for its wildly popular Heart Healthy Cooking School, a series of free cooking demonstrations and tastings. Classes are free and open to the public, but space is limited to the first 75 registrants. To register for a class, please call 1-800-588-3270.

Each month’s class has a different heart-healthy theme. The following classes will be held in the Saint Thomas Hospital cafeteria and begin at 3 pm.

·         Jan. 10, 2012 – Chili Cook-off

·         Feb. 7, 2012 – Cajun Encore

·         March 6, 2012 – St. Patrick's Day

                                                       ·         April 3, 2012 – Easter Brunch

                                                       ·         May 1, 2012 – Father’s Day Prelude

 

Registered dietitian, Kitty Fawaz, and executive chef, Julian Osmond, lead the classes, which also feature Saint Thomas Heart cardiac specialists who discuss the importance of healthy eating in improving overall cardiac health.

“Our schools are designed to help people make healthy choices while cooking. We believe a proper diet will not only make you feel better but help you live longer,” said Fawaz.

The Heart Healthy Cooking School offers classes throughout the year at Baptist Hospital, Middle Tennessee Medical Center, Saint Thomas Hospital and other Middle Tennessee locations.  

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Nutritious and Delicious

 Recipes from Saint Thomas Heart’s Cooking School

Looking for an icebreaker to bring up the tricky subject of weight with your patients? One option is to print off recipes to send home with your patients offering them a tangible reminder that it’s easy to eat a nutritious, delicious meal at home with ingredients found at the local grocery store.

Below are two recipes courtesy of the Heart Healthy Cooking School presented by Saint Thomas Heart. Additional recipes are available on our website —  HYPERLINK "http://www.nashvillemedicalnews.com" www.nashvillemedicalnews.com — and online at Saint Thomas Heart — HYPERLINK "http://www.saintthomasheart.com/eat.php"www.saintthomasheart.com/eat.php.

 

Pork Medallions with Sweet Peppers

Yield: 4 Servings

¼ cup flour

¼ teaspoon whole basil

1/8 teaspoon salt

1/8 teaspoon pepper

1 pound pork medallions

Julienne strips of red, yellow and green bell peppers

3 tablespoons dry white wine

Fresh basil sprigs

Combine the flour, basil, salt and pepper in a shallow bowl and mix well. Coat the pork with the flour mixture. Spray a large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add the pork to the skillet. Cook for 4-to-5 minutes on each side or until cooked through, stirring frequently. Drain and pat dry. Arrange on a serving platter. Cover to keep warm. Wipe the drippings from the skillet with a paper towel. Spray the skillet with nonstick cooking spray. Sauté the red, yellow and green peppers in the prepared skillet over medium-high heat for 5-to-7 minutes or until tender-crisp. Stir in the white wine. Arrange around the pork; sprinkle with basil sprigs.

Nutritional Analysis per Serving:

Calories:                  210

Carbohydrate:                  7.7 g.

Protein:                  29.8 g.

Fat:                  4.9 g.

Cholesterol:                  93 mg.

Sodium:                  140 mg.

Fiber:                  Trace

% Calories from Fat:                  21%                   

Asparagus Vinaigrette

Yield: 16 servings

3 3/4 pounds asparagus spears

1/2 cup rice vinegar

1/4 cup water

1/4 cup lemon juice

1 (4-ounce) jar diced pimentos, drained

2 teaspoons olive oil

1 teaspoon dry mustard

1 teaspoon grated lemon peel

1 teaspoon white pepper

Snap off the tough ends of the asparagus. Remove the scales. Combine the asparagus with just enough water to cover in a saucepan. Bring to a boil. Cook for 6 to 8 minutes or until tender-crisp; drain. Arrange the asparagus in a 9x13-inch dish. Pour a mixture of the remaining ingredients over the asparagus. Chill. Remove the asparagus to a serving platter using a slotted spoon.

 

Nutritional Analysis per Serving:

Calories:                  24

Carbohydrate:                  3.3 g.

Protein:                  2.3 g.

Fat:                  .7 g.

Cholesterol:                  0 mg.

Sodium:                  3 mg.

Fiber:                  1.4 g.

% Calories from Fat:                  27%