Issue link: http://viewer.e-digitaledition.com/i/164763
Rhea Medical Center 9400 Rhea County Highway Dayton, TN 37321 THE CHOICE IS YOURS + CARDIOLOGY J. Walter Sledge, MD 423.629.6995 + EAR, NOSE, AND THROAT David Barnes, MD 423.756.2773 + FAMILY PRACTICE Daniel T. Black, DO 423.332.1813 Tom Bovine, MD + OBSTETRICS AND GYNECOLOGY Kristi Angevine, MD 423.756.4796 Michael Smith, MD 423.756.4796 + ONCOLOGY Jitendra Gandhi, MD 423.622.2337 + ORTHOPEDICS Peter Lund, MD 423.775.3363 423.893.9020 Howard Brock, MD David Robins, DO 423.570.7005 423.746.2445 Chris Horton, MD 423.570.8545 Dan Logan, DO 423.775.4261 Mercedes Payne, MD 423.365.4486 Matthew Tinney, DO 423.305.7980 + GENERAL SURGERY Craig Swafford, MD 423.775.5800 + INTERNAL MEDICINE Alan Crews, MD 423.775.6668 Niladri Panda, MD 423.365.6214 Hak Seo, MD 423.775.6933 + PEDIATRICS James Nelson, MD 423.775.5512 + PODIATRY Bill Vuong, DPM 423.775.5400 + PSYCHOLOGY William R. Boyd, Jr., PhD 423.775.3618 + PULMONOLOGY Ahmad Bacha, MD 423.476.2212 David Guan, MD 423.208.9030 + UROLOGY Oliver Benton, MD 423.698.7919 For Central Scheduling, please call 423.775.8578 or 423.775.8686. HEART-HEALTHY RECIPE: Roasted Veggie Blend This vegetarian dish can be used as a side dish or as a main menu item. While this recipe was designed for people with diabetes, check the nutritional information to be sure this recipe fits your needs. Ingredients 2 medium carrots 1 medium sweet potato, peeled 1 large russet potato 1 medium turnip, peeled 1 2 1 2 large onion, peeled tablespoons tomato paste tablespoon olive oil tablespoons Italian herb seasoning Black pepper to taste Directions Preheat oven to 400 degrees Fahrenheit. Cut the carrots, sweet potato, russet potato, turnip, and onion into chunks and place in a large bowl. Mix in tomato paste and olive oil, covering all pieces evenly. Spread on baking sheet or pan so that vegetables are in one layer. Bake 40 to 45 minutes, turning vegetables over once during cooking, until they are tender when pressed with a fork. Nutritional Information Number of servings: 6 Sodium: 45mg Calories: 134 Carbohydrates: 26g Total Fat: 2g Protein: 25g Cholesterol: 0mg Fiber: 4g