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New York Bariatric Group's March Newsletter
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New York Bariatric Group welcomes
 Dr. Kevin Small to our team!

Dr. Kevin Small is a well-known innovator and an educator in the fields of plastic and reconstructive surgery. He has received many honors and awards citing his excellence in academics, teaching, and research from prestigious organizations such as the American Society of Plastic Surgery, the American Society of Aesthetic Plastic Surgery, and the Plastic Surgery Educational Foundation.

Dr. Small was the sole full time plastic surgeon at New York Presbyterian/Lower Manhattan hospital before taking his position at NYBG Plastics. He has also held Associate Professorship of Surgery at New York Presbyterian as well as at the Weill Cornell Medical College.

Dr. Small received his medical degree from New York University School of Medicine in New York City. He completed his plastic surgery residency at New York Presbyterian Weill Cornell Medical Center and also an aesthetic surgery fellowship at UT Southwestern Medical Center in Dallas, Texas.

To schedule a consult with Dr. Small
Please call 800-359-3300


Check out our mention in FOX News!
 

Spaghetti Squash with Turkey Meatballs
 

INGREDIENTS:

  • 1 lb lean ground turkey breast
  • 1 spaghetti squash
  • 2 14 oz cans fire roasted crushed tomatoes
  • ½ cup fresh parsley
  • 1 tbsp extra virgin olive oil
  • 1¼ tsp italian seasoning
  • ½ tsp garlic
  • ½ tsp crushed red chili pepper
  • 2 zucchini, peeled & shredded
  • ½ yellow onion, finley chopped
  • 2 cups Fresh spinach
  • Top or sprinkle with grated parmasean cheese

INSTRUCTIONS: 

  1. Preheat oven to 400ºF. Cut spaghetti squash in half lengthwise and
    scoop out seeds and membrane. Season lightly with salt and black pepper;
    bake about 1 hour, or longer if needed on a baking sheet, cut side
    down. 
  2. Finley shred spinach, onion, zucchini, garlic & half olive oil in a food processor
  3. In a medium mixing bowl, add turkey, shredded vegetables and spices
  4. Gently mix ingredients together
  5. Form into 12 meatballs
  6. Place meatballs on a non-stick baking sheet 2 inches apart. Bake in the preheated oven until no longer pink in the center and outside is browned about 20-25 minutes. 
  7. Heat a large skillet to medium & add other half extra virgin olive oil.
  8. Reduce heat to low
  9. Add diced tomatoes to skillet & simmer 5 minutes. 
  10. Add meatballs to tomatoes and cook on low for 30 minutes. 
  11. Meanwhile remove spaghetti squash from skins using a fork
  12. Add parsley & spaghetti squash to skillet & coat with sauce
  13. Serve immediately & sprinkle with Parmesan

ENJOY!

Nutrition Information

Serving Size: 4  
Calories: 286
Fat: 5g 
Saturated fat: 1g
Unsaturated fat: 4g 
Carbohydrates: 13g 
Sugar: 8g 
Sodium: 267mg 
Fiber: 4g 
Protein: 37g 
Cholesterol: 94mg

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Click Here to Register for a Seminar Today!
March 4th, 2017: Smithtown Seminar- St. Catherine of Sienna MC 930am
March 8th, 2017: Westchester Support Group 6pm
March 9th, 2017: Connecticut Information Seminar 6:30pm
March 9th, 2017: Nassau County Seminar- Roslyn Heights 630pm
March 9th, 2017: Nassau County Support Group 7:30pm
March 14th, 2017:  Online Information Seminar 6:30pm
March 15th, 2017: Port Jefferson Information Seminar- St Charles Hospital 6pm
March 15th, 2017: Suffolk County Support Group- 7pm
March 22nd, 2017:  Westchester Information Seminar- 6pm
March 22nd, 2017: Fairfield Information Seminar- 6:30pm
March 22nd, 2017: Manhattan Information Seminar 6:30pm
March 23rd, 2017: Online Information Seminar 6:30pm
March 29th, 2017:  Obalon Balloon System Information Seminar with Dr. Shawn Garber 7pm

 
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