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July 2014 Recipes
Do you find yourself making the same dishes over and over? Our compilation of healthy and delicious recipes will break you out of your recipe rut!

All of the recipes have been selected by Melanie Berdyck, R.D.N., L.D.N., C.N.S.C., our community nutrition educator.

Access our main recipes page here.

July 2: Red Potato Salad
July 9: Rhubarb Compote with Toasted Almond Ice Cream Balls
July 16: Skillet Corn on the Cob with Parmesan and Cilantro
July 23: Fresh Strawberry Pie
July 30: Portobello Cheeseburgers

Red Potato Salad
Serves: 4  

1 1/2 pounds uncooked red potatoes    
3 slices uncooked turkey bacon    
1/4 cup reduced-calorie mayonnaise    
2 Tbsp. red wine vinegar    
2 Tbsp. fresh parsley, fresh, chopped    
1/2 tsp table salt    
1/4 tsp black pepper, freshly ground    
1/2 cup uncooked scallions, chopped 

Place whole potatoes in a large saucepan and pour in enough water to cover them; set pan over high heat and bring to a boil. Reduce heat to medium and simmer until potatoes are fork-tender, about 20 to 30 minutes; drain. When potatoes are cool enough to handle, slice each into eight pieces.

Meanwhile, cook bacon in a hot skillet or in the microwave until crisp; drain on paper towels. Break bacon into small pieces.

In a small cup, combine mayonnaise, vinegar, parsley, salt and pepper.

Transfer cut potatoes to a large bowl; add bacon and scallions. Toss with dressing until coated. Yields about 3/4 cup per serving.

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Rhubarb Compote with Toasted Almond Ice Cream Balls
Serves: 8

1 1/2 pounds rhubarb 
1/3 cup sugar
2 teaspoons instant tapioca
1/2 cup orange marmalade
1 1/2 pints vanilla ice cream
2/3 cup toasted sliced almonds

Preheat oven to 350 degrees. Trim rhubarb and cut into 1/2-in. pieces. In a large bowl, mix rhubarb with sugar, tapioca, and marmalade and let sit 15 minutes. Divide rhubarb and juices among eight 1-cup ramekins and set ramekins on a baking sheet.

Bake rhubarb until soft but still holding its shape, about 30 minutes. Transfer to a rack and let cool a little.

Meanwhile, scoop out 8 small ice cream balls and set on baking sheet in freezer. Freeze at least 15 minutes, or until quite hard. Put almonds in a bowl and coat each ball with nuts; then put the balls back in freezer until ready to serve.

Serve rhubarb warm or at room temperature, each ramekin topped with an ice cream ball.

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Skillet Corn on the Cob with Parmesan and Cilantro
Serves: 4

4 ears fresh corn
6 tablespoons olive oil
1/3 cup freshly grated Parmesan cheese
1 garlic clove, minced
1 tablespoon fresh lime juice
1 teaspoon ground cumin
1/2 teaspoon hot pepper sauce 
1/4 cup chopped fresh cilantro

Cook corn in pot of boiling salted water until tender, about 5 minutes. Drain.

Whisk 5 tablespoons oil, cheese, garlic, lime juice, cumin and hot pepper sauce in medium bowl to blend. Season to taste with salt and pepper. Heat remaining 1 tablespoon oil in large skillet over medium-high heat. Add corn and sauté until heated through, turning frequently, about 2 minutes. Brush corn with some of Parmesan mixture. Turn corn and brush with more cheese mixture. Cook until coating begins to color, about 3 minutes. Transfer corn to platter. Mix cilantro into any remaining Parmesan mixture and brush over corn.

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Fresh Strawberry Pie
Serves 8 (serving size: 1 wedge and 1 tablespoon whipped topping)


50 reduced-calorie vanilla wafers
1/4 cup butter or stick margarine, melted
2 tablespoons sugar
1 teaspoon grated orange rind
Cooking spray

2 cups ripe strawberries
1/2 cup water
2/3 cup sugar
2 tablespoons cornstarch
1 tablespoon fresh lemon juice
6 cups small ripe strawberries
1/2 cup frozen reduced-calorie whipped topping, thawed and divided

Preheat oven to 350°. To prepare crust, place wafers in a food processor, and process until finely ground. Add butter, 2 tablespoons sugar, and orange rind, and pulse 10 times or just until wafers are moist. Press into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350° for 15 minutes; cool on a wire rack.

To prepare filling, mash 2 cups strawberries with a potato masher. Combine mashed strawberries and water in a small saucepan; bring to a boil, and cook 5 minutes, stirring occasionally. Press the strawberry mixture through a sieve into a bowl, and reserve 1 cup strawberry liquid (add enough water to measure 1 cup, if necessary). Discard pulp.

Combine 2/3 cup sugar and cornstarch in a pan; add strawberry liquid, stirring well with a whisk. Bring to a boil; cook 1 minute, stirring constantly. Reduce heat, and cook 2 minutes. Remove from heat; stir in lemon juice.
Arrange a layer of small strawberries, stem sides down, in the crust. Spoon about one-third of sauce over the strawberries. Arrange the remaining strawberries on top, and spoon the remaining sauce over the strawberries. Chill for at least 3 hours. Serve with whipped topping.

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Portobello Cheeseburgers

Serves 4 (serving size: 1 burger)

2 teaspoons olive oil
4 (4-inch) Portobello caps
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon bottled minced garlic
1/4 cup (1 ounce) crumbled Gorgonzola cheese
3 tablespoons reduced-fat mayonnaise
4 (2-ounce) sandwich rolls
2 cups trimmed arugula
1/2 cup sliced bottled roasted red bell peppers

Heat oil in a large nonstick skillet over medium-high heat. Sprinkle mushrooms with salt and pepper. Add mushrooms to pan; sauté 4 minutes or until tender, turning once. Add garlic to pan; sauté 30 seconds. Remove from heat.

Combine cheese and mayonnaise, stirring well. Spread about 2 tablespoons mayonnaise mixture over bottom half of each roll; top each serving with 1/2 cup arugula and 2 tablespoons peppers. Place 1 mushroom on each serving, and top with top halves of rolls.


Portobello mushrooms are well-paired with pungent Gorgonzola cheese. Use crumbled blue cheese to save even more time.

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