McLaren Port Huron – a leader in healing, your partner in health.

The following menu items contain some very tasty recipes which are great family-friendly alternatives to eating out:



Appetizers Hummus    
  Hummus - Greek Style
Breakfast  Swiss Oatmeal
  Banana Walnut Oat Muffins
  Strawberry Banana Smoothie
  Berries with Creamy Lemon Ricotta
  Zucchini Omelet with Dill
Desserts Cannoli
  Carrot Cake (48 servings)
  Carrot Cake - Lite
  Fresh Fruit Parfait
  Chocolate Cheesecake No-Bake Low Fat
  White Chocolate Cheesecake No-Bake Low Fat
  Pumpkin Dip from Chef Shell
  Eggnog Reduced Fat
  S'more Style Dirt Cups
  Strawberries Grand Marnier (4 servings)
  Strawberry Applesauce Mold (8 servings)
  Strawberry Banana Smoothie
  Tortilla Dessert Cups
  Berries with Orange Cream
Entrees - Beef Grilled Flank Steak (12 servings)
  Steak, Marinated
  Prime Rib Seasoned
Entrees - Chicken Chicken Luau Salad
  Chicken Salad in Won Ton Cups
  Grilled Chicken with Salsa
  Grilled Drunken Chicken (6 servings)
  Kabbobs (with variations)
  Chicken, Low Fat, Caesar Salad
  Chicken, Low Fat, Parmesan
  Chicken Spicy Artichoke Toscana from Pompeii's
  Chicken Marndarin, Heart Heatlhy
  Chicken “Fried” Easy Oven-Baked
  Chicken Whole Roasted with Potatoes and Brussels Sprouts
  Chicken in Home-style Tomato Gravy
  Chicken Burrito Bowl
Entrees - Pork  Pulled Pork Low Fat
  Pork Tenderloin Teriyaki
Entrees - Seafood   Crab Cake Chowder
  Fish Herb-Baked with Creamy Lemon Sauce
  Salmon Blackened
  Salmon Cakes from Fuel
  Salmon Fillet in a Creamy Garlic Sauce from Tony's Paradise
  Salmon, Marinated
  Salmon Orange Basil (4 servings)
  Salmon Pacific
  Salmon, Tortilla Crusted (4 servings)
  Scallops Scampi Linguine Low Fat
  Shrimp Primavera from Pompeii's
  Swordfish or Tuna Rosemary Skewers
Entrees - Turkey  Turkey Meatballs with Sweet and Sour Sauce
Entrees - Miscellaneous  Flat Bread Roll-Ups 
Salads  and Side Dishes Fresh Mozzarella and Tomato Salad 
  Mediterranean Salad
  Pasta Salad with Low Fat Dressing
  Chicken Luau Salad 
  Chicken Salad in Won Ton Cups 
  Baked Beans
  Black Bean Salad 
  Fresh Basil Pesto
  Fettuccine Alfredo Sauce Low Calorie
  Pasta Alfredo (4 servings)
  Pita Pizza
  Jumbo Cheese Pretzel
Sauces  BBQ Sauce
  Hot Dog Relish
Soups  Potato and Leek Soup
Vegetables  Foil Potatoes (6 servings)
  Garlic Smashed Potatoes
  Italian Potato Pie Low Fat
  Grilled Asparagus (6 servings)
  Grilled Corn on the Cob
  Oven Roasted Vegetables
  Broccoli Steamed
  Butternut Squash Roasted
  Herb and Cheese Mashed Cauliflower
Brussels Sprouts
  Spinach Parmesan Quiche, Low Calorie  
  Stuffed Mushrooms

Baked Beans

1 pound dried navy beans
1 salt pork
2 bay leaves
1 cup ketchup
1/2cup molasses
2 tablespoons dark brown sugar
1 teaspoon dry mustard
1 teaspoon chili powder
1 teaspoon onion powder
1 teaspoon garlic powder
Salt and pepper, to taste
6 ounces sliced bacon

Pick through the beans and remove any pebbles. Place beans in a colander and rinse under cold water. Transfer the beans to a large pot or bowl, add water to cover by 2-inches and let soak overnight. The beans will re-hydrate and swell to twice their size. Drain and rinse the beans, then put in a saucepan. Cover the beans with fresh water and place over medium heat. Add the remaining ingredients, except for the bacon. Simmer, stirring occasionally, for about 25 minutes or until the beans are tender but not breaking apart. Transfer the beans and broth to a 2-quart oven-safe dish. Lay bacon slices in a single layer on top of the beans. Bake in a preheated 325 degrees F oven for 45 minutes to 1 hour to cook the bacon.

Nutrition information: 355.9 Calories, 22.4 g Total Fat, 8.2 g Saturated Fat, 25.5 mg Cholesterol, 465.3 mg Sodium, 29.9 g Total Carbohydrate, 7.2 g Dietary Fiber, 10.0 g Protein, 73.6 mg Calcium.