Children's Hospital is part of the UPMC family.
Be safe anytime, anywhere.
To find a pediatrician or pediatric specialist, please call 412-692-7337 or search our directory.
A resource for our network of referring physicians.
For more information about research, please call our main office at 412-692-6438.
Ranked #8 Nationally by U.S. News & World Report.
Garlic Cheese Loaf
1/2 cup margarine
2 garlic cloves
1 tsp. dried parsley
1/3 cup provolone cheese, shredded
12 slices Italian bread
Turn oven on to broiler setting. Arrange slices of Italian bread on cookie sheet or shallow baking pan. Mince garlic. Combine margarine, garlic, parsley and shredded cheese in a small bowl. Spread mixture on top of bread slices. Place pan in broiler and broil 3 minutes or until cheese mixture is bubbly and golden brown.
1 serving = 1 slice = 2 starch + 1 meat + 3 fat exchanges or 30 grams of carbohydrate
Microwave Sweet Potato Chips
2 cups sweet potatoes, sliced
2 tsp. margarine
1 Tbsp. brown sugar
In food process or thinly slice sweet potatoes. In microwave dish spread out sweet potatoes. Sprinkle with water. Microwave on high for 5 minutes. Mix margarine and brown sugar. Spread on potato slices. Microwave another 2–3 minutes. Let sit till cool. Makes 4 servings.
1 serving = 1 starch exchange or 18 grams of carbohydrate
Vegetable Pizza Squares
2 cans refrigerated crescent rolls
3/4 cup light sour cream
12 ounce reduced fat cream cheese
2 Tbsp. ranch salad dressing mix
1-1/2 cups finely chopped carrots
1-1/2 cups finely chopped cauliflower
1-1/2 cups finely chopped broccoli
Spray 17" X 11" cookie sheet with vegetable spray. Unroll crescent rolls and arrange on cookie sheet to make one large rectangle. Bake 8-12 minutes at 375 degrees until lightly brown. Cool thoroughly. Mix sour cream, cream cheese and ranch dressing mix until smooth. Spread cream cheese mixture evenly over crescent roll crust. Combine finely chopped vegetables. Sprinkle over cream cheese mixture. Lightly press vegetables into cream cheese. Refrigerate. Cut into 40 squares, 4" X 2" each.
1 serving = 1 square = 1 vegetable + 1 fat or 5 grams of carbohydrate
4 Tbsp. (1/2 Stick) margarine, softened
1 Tbsp. each orange and lime juice
1/4 tsp. ground cinnamon
1 small chipotle chile in adobo sauce, chopped
2 granny smith apples; cored, peeled & cut into 1/4 inch slices
8 fajita-size flour tortillas
2 cups shredded, white cheddar cheese
1/4 cup pumpkin seeds, toasted
2 roasted red bell peppers; peeled, seeded & cut into strips
In food processor, process butter, orange juice, lime juice, cinnamon and chile until well blended. Preheat 2 large non-stick skillets over medium-high heat. With cooking spray, lightly coat apple slices. Saute apples slices 4 minutes, turning once until lightly brown yet still crunchy. Halve slices; place on plate. Place 4 tortillas on flat surface. Sprinkle with cheese and seeds. Arrange layer of pepper strips then apple on top. Cover each with another tortilla. Brush tortillas with some of the margarine mixture. Cook quesadillas, buttered side down, in skillet for 2 minutes. Brush top of tortillas with margarine mixture; turn over with spatula and cook 2 minutes or until nicely browned and crisp. Cut each quesadilla into 6 wedges to serve. Makes 24 wedges.
1 serving = 1 wedge = 1/2 starch + 1 fat or 9 grams of carbohydrate
Texas Cheese Dip
12 ounces hot Italian sausage links, casings removed
3/4 cup onion, chopped
1-1/2 cups diced tomato
1/4 cup jalapeno peppers, chopped
1 Tbsp. garlic, chopped
1 16-ounce box pasteurized cheese spread, made with low fat milk
1/3 cup cilantro, chopped
Red pepper sauce, to taste
Heat large skillet. Add sausage, crumbled; cook 2 minutes. Add onion; cook 2–3 minutes, till tender. Add tomato, jalapeno and garlic; saute 2 minutes. Add cheese and heat till melted. Add cilantro and hot sauce if desired. Serve with desired accompaniment.
1 serving = 1/4 cup = 1 meat + 1 vegetable exchange or 6 grams of carbohydrate
New Delhi Dip
1 cup low fat yogurt, plain
2 tsp. dehydrated onion
1/4 tsp. curry
Blend all ingredients. Refrigerate until ready to serve. Makes 4 servings of 1/4 cup each.
1 serving = free food or 4 grams of carbohydrate
1/2 cup mayonnaise
1/4 cup catsup
1/4 tsp. seasoned salt
1 Tbsp. parmesan cheese, grated
1 tsp. sesame seeds
In small bowl combine all ingredients. Serve with raw “free” vegetables. Makes 3/4 cup of dip.
1 serving = 1 Tbsp. = 1 fat exchange or 1.5 gram of carbohydrate
Children's Hospital's main campus is located in the Lawrenceville neighborhood. Our main hospital address is:
UPMC Children’s Hospital of Pittsburgh
One Children’s Hospital Way
4401 Penn Ave.
Pittsburgh, PA 15224
In addition to the main hospital, Children's has many convenient locations in other neighborhoods throughout the greater Pittsburgh region.
With myCHP, you can request appointments, review test results, and more.
For questions about a hospital bill call:
To pay your bill online, please visit UPMC's online bill payment system.
Interested in giving to Children's Hospital? Support the hospital by making a donation online, joining our Heroes in Healing monthly donor program, or visiting our site to learn about the other ways you can give back.