Annual Change for this year’s State of Montana health care plan elections is currently underway. Please plan to attend one of the presentations, either in person, or via Webinar. The full schedule is available here: http://benefits.mt.gov/annualchange.mcpx.
The due date for 2011 elections is October 27. For complete instructions, please see your annual change booklet on page 4-5 or http://benefits.mt.gov/annualchange.mcpx. Remember you must re-enroll every year if you want to participate in Vision or the Flexible Spending accounts.
If you have already submitted your elections, great! Take this time to go for a quick walk and refresh your mind – but make sure and attend one of the presentations anyway – you may find new information that will change your elections (which you can do, online until October 27).
Monday, September 27, 2010
Wednesday, September 8, 2010
$5 Premium Discount
Dear State of Montana Health Care Plan Members,
As you look forward towards fall, remember that in addition to the benefit of a FREE health screening, State of Montana health care plan participants who attend a health screening during 2010 will also get a $5 discount off each month’s health care premiums in 2011. All you need to do is attend a FREE health screening!
If you have not already taken advantage of your free health screening this year and don’t yet have an appointment, PLEASE don’t wait to make your appointment – the last health screenings of the year are coming up quickly and will end the first week in November (which is closer than it seems) - appointments are going fast! If you have already attended a health screening, you will automatically receive the discount.
For more information, please see our Frequently Asked Questions about the discount and instructions for registering for a health screening at www.benefits.mt.gov/wellness.mcpx.
To Register:
Visit www.benefits.mt.gov/wellness.mcpx and click on “Register for Health Screenings.” If you have not already created an account in 2010, you will need to create a new account, but don’t worry, it’s quick and very easy. You will need to have a copy of your insurance card handy, and know the company code, 3711786.
For assistance with registration please contact
It Starts With Me
(866) 932-6467 (10 AM – 4 PM MST)
info@itstartswithme.com
As you look forward towards fall, remember that in addition to the benefit of a FREE health screening, State of Montana health care plan participants who attend a health screening during 2010 will also get a $5 discount off each month’s health care premiums in 2011. All you need to do is attend a FREE health screening!
If you have not already taken advantage of your free health screening this year and don’t yet have an appointment, PLEASE don’t wait to make your appointment – the last health screenings of the year are coming up quickly and will end the first week in November (which is closer than it seems) - appointments are going fast! If you have already attended a health screening, you will automatically receive the discount.
For more information, please see our Frequently Asked Questions about the discount and instructions for registering for a health screening at www.benefits.mt.gov/wellness.mcpx.
To Register:
Visit www.benefits.mt.gov/wellness.mcpx and click on “Register for Health Screenings.” If you have not already created an account in 2010, you will need to create a new account, but don’t worry, it’s quick and very easy. You will need to have a copy of your insurance card handy, and know the company code, 3711786.
For assistance with registration please contact
It Starts With Me
(866) 932-6467 (10 AM – 4 PM MST)
info@itstartswithme.com
Thursday, September 2, 2010
2010 Flu Shot Clinics
Flu Shot Clinics - 2010
Mark your calendar for your flu shot! Please read this information thoroughly. The State of Montana Healthy Employees Lifestyle Program (SOMHELP) is pleased to provide flu shot clinics for Helena-area, listed below. The clinics are open to all that are 18 or older. Flu shots will be $20 this year. No appointment is necessary. If you are outside Helena or cannot attend on these dates, please attend a public clinic in your area (stores with pharmacies, hospitals or local health centers commonly have one) or make an appointment with your doctor.
Please Note: The vaccine provided at these clinics is the regular seasonal influenza (flu) vaccine.
Date, Location, Time
September 9
Cogswell Building Rooms 205/207
11:30am-1:30pm
October 6
Cogswell Building Rooms 205/207
11:30am-1:30pm
October 12
Fish, Wildlife & Parks Conference Room
1420 E. 6th Ave.
11:00am-5:00pm
October 13-October 14
Montana Department of Transportation
6:30am-12:00pm
October 18
Fish, Wildlife & Parks Conference Room
1420 E. 6th Ave.
11:00am-5:00pm
October 20-October 21-October 22
Capital Hill Mall 7:00am-6:00pm
This year the Centers for Disease Control (CDC) is recommending that everyone over 6 months old get the influenza vaccine. The “flu shot” is for anyone who wants to reduce the likelihood of getting the flu, but especially pregnant women, people age 50 and older, healthcare workers, or those in contact with adults/children at high risk for flu complications. For more information on flu shot safety, efficacy, or necessity, please contact your doctor. For general information about the influenza visit http://www.dphhs.mt.gov/influenza/index.shtml.
For more information on State of Montana clinic times or locations:
State of Montana Healthy Employee Lifestyle Program (SOMHELP)
(406) 444-7462 or toll free (800) 287-8266
benefitsquestions@mt.gov
Mark your calendar for your flu shot! Please read this information thoroughly. The State of Montana Healthy Employees Lifestyle Program (SOMHELP) is pleased to provide flu shot clinics for Helena-area, listed below. The clinics are open to all that are 18 or older. Flu shots will be $20 this year. No appointment is necessary. If you are outside Helena or cannot attend on these dates, please attend a public clinic in your area (stores with pharmacies, hospitals or local health centers commonly have one) or make an appointment with your doctor.
Please Note: The vaccine provided at these clinics is the regular seasonal influenza (flu) vaccine.
Date, Location, Time
September 9
Cogswell Building Rooms 205/207
11:30am-1:30pm
October 6
Cogswell Building Rooms 205/207
11:30am-1:30pm
October 12
Fish, Wildlife & Parks Conference Room
1420 E. 6th Ave.
11:00am-5:00pm
October 13-October 14
Montana Department of Transportation
6:30am-12:00pm
October 18
Fish, Wildlife & Parks Conference Room
1420 E. 6th Ave.
11:00am-5:00pm
October 20-October 21-October 22
Capital Hill Mall 7:00am-6:00pm
This year the Centers for Disease Control (CDC) is recommending that everyone over 6 months old get the influenza vaccine. The “flu shot” is for anyone who wants to reduce the likelihood of getting the flu, but especially pregnant women, people age 50 and older, healthcare workers, or those in contact with adults/children at high risk for flu complications. For more information on flu shot safety, efficacy, or necessity, please contact your doctor. For general information about the influenza visit http://www.dphhs.mt.gov/influenza/index.shtml.
For more information on State of Montana clinic times or locations:
State of Montana Healthy Employee Lifestyle Program (SOMHELP)
(406) 444-7462 or toll free (800) 287-8266
benefitsquestions@mt.gov
Wednesday, September 1, 2010
Our Friend, the Bee
Always interested in ways to make my garden better - check out this great site: http://nature.berkeley.edu/urbanbeegardens/index.html and related material from a Missoula, Montana gardener: http://montanawildlifegardener.blogspot.com/2010/08/native-bee-nesting-update.html
Tuesday, August 31, 2010
Hunter's Challenge Recipes!
Dear SOMHELP Members,
I thought the recipes I used for the Archery Season of the Hunter Fitness Challenge may be of interest. Enjoy!
Week 1 Recipe
Easy Shredded BBQ Elk Sandwiches
Week 2 Recipe(s): Vegetables Take Center Stage
Roasted Asparagus with Balsamic Browned Butter
Steamed Carrots with Garlic-Ginger Butter
Green Bean Salad Amandine
Week 3 Recipe(s)
Marinades for Wild Game
Week 4 Recipe(s): Power Breakfasts
Omelet with Summer Vegetables
Grab n Go ideas
Week 5 Recipe
“All American Chili” for the Slow Cooker
I thought the recipes I used for the Archery Season of the Hunter Fitness Challenge may be of interest. Enjoy!
Week 1 Recipe
Easy Shredded BBQ Elk Sandwiches
Week 2 Recipe(s): Vegetables Take Center Stage
Roasted Asparagus with Balsamic Browned Butter
Steamed Carrots with Garlic-Ginger Butter
Green Bean Salad Amandine
Week 3 Recipe(s)
Marinades for Wild Game
Week 4 Recipe(s): Power Breakfasts
Omelet with Summer Vegetables
Grab n Go ideas
Week 5 Recipe
“All American Chili” for the Slow Cooker
"All American" Chili for the Slow Cooker
Week 5 Recipe:
“All American Chili” for the Slow Cooker
Adapted from www.cookinglight.com
Yield: 8 servings (serving size: 1 1/4 cups chili and 1 tablespoon cheese)
Ingredients
• 1½ pounds ground wild game or beef (your choice, they all work)
• 2 cups chopped onion
• 1 cup chopped green bell pepper
• 8 garlic cloves, minced
• 1 jalapeño pepper, chopped (optional, leave out for a mild chili)
• 2 tablespoons chili powder
• 2 tablespoons brown sugar
• 1 tablespoon ground cumin
• 3 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• 2 bay leaves
• 1 1/4 cups Merlot or other fruity red wine (optional)
• 2 (28-ounce) cans whole tomatoes, undrained and coarsely chopped
• 2 (15-ounce) cans kidney beans, drained
• 1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
Preparation
In a large sauté pan, combine ground meat, onion, and the next 4 ingredients (onion through jalapeño) to pan; cook 8 minutes or until browned, stirring to crumble.
Add chili powder and the next 7 ingredients (chili powder through bay leaves)*, and cook for 1 minute, stirring constantly. In a large slow cooker, combine meat mixture with wine, tomatoes, and kidney beans; cover and cook on low for 6 hours or high for 4 hours.
Uncover and discard the bay leaves. Sprinkle each serving with cheddar cheese, as desired.
*Don’t have all the seasonings or short on time? Just use a low-sodium chili seasoning packet instead.
Note: Like most chilis, this version tastes even better the next day. Leftovers can be put in single-serving containers and frozen (cool completely first!), to be used for a quick lunch later, at work or at home.
Nutritional Information
Calories: 375
Fat: 4-12g (depending on the suet you use to process your ground meat)
Protein: 28.9g
Carbohydrate: 33.7g
Fiber: 8.2g
Cholesterol: 59mg
Iron: 5mg
Sodium: 969mg (if you choose low-sodium canned tomatoes and beans, this will be significantly less)
Calcium: 165mg
“All American Chili” for the Slow Cooker
Adapted from www.cookinglight.com
Yield: 8 servings (serving size: 1 1/4 cups chili and 1 tablespoon cheese)
Ingredients
• 1½ pounds ground wild game or beef (your choice, they all work)
• 2 cups chopped onion
• 1 cup chopped green bell pepper
• 8 garlic cloves, minced
• 1 jalapeño pepper, chopped (optional, leave out for a mild chili)
• 2 tablespoons chili powder
• 2 tablespoons brown sugar
• 1 tablespoon ground cumin
• 3 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• 2 bay leaves
• 1 1/4 cups Merlot or other fruity red wine (optional)
• 2 (28-ounce) cans whole tomatoes, undrained and coarsely chopped
• 2 (15-ounce) cans kidney beans, drained
• 1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
Preparation
In a large sauté pan, combine ground meat, onion, and the next 4 ingredients (onion through jalapeño) to pan; cook 8 minutes or until browned, stirring to crumble.
Add chili powder and the next 7 ingredients (chili powder through bay leaves)*, and cook for 1 minute, stirring constantly. In a large slow cooker, combine meat mixture with wine, tomatoes, and kidney beans; cover and cook on low for 6 hours or high for 4 hours.
Uncover and discard the bay leaves. Sprinkle each serving with cheddar cheese, as desired.
*Don’t have all the seasonings or short on time? Just use a low-sodium chili seasoning packet instead.
Note: Like most chilis, this version tastes even better the next day. Leftovers can be put in single-serving containers and frozen (cool completely first!), to be used for a quick lunch later, at work or at home.
Nutritional Information
Calories: 375
Fat: 4-12g (depending on the suet you use to process your ground meat)
Protein: 28.9g
Carbohydrate: 33.7g
Fiber: 8.2g
Cholesterol: 59mg
Iron: 5mg
Sodium: 969mg (if you choose low-sodium canned tomatoes and beans, this will be significantly less)
Calcium: 165mg
Power Breakfast Omelet Plus Grab n Go
Week 4 Recipe(s)
Power Breakfasts
Adapted from http://www.cookinglight.com/
For the weekend:
Omelet with Summer Vegetables
This satisfying entrée for one is good for any meal, from breakfast to dinner. Serve with fruit salad.
Yield: 1 serving (serving size: 1 omelet)
Ingredients
Cooking spray
2/3 cup whole-kernel corn (leftover from dinner or frozen and thawed)
1/2 cup chopped zucchini
3 tablespoons chopped green onions
1/4 teaspoon salt, divided
2 tablespoons water
1/4 teaspoon black pepper
3 large egg whites
1 large egg
2 tablespoons shredded smoked Gouda cheese (Swiss, mozzarella and low-fat cheddar are also delicious)
Preparation
Heat a small saucepan over medium-high heat. Coat pan with cooking spray. Add corn, zucchini, onions, and 1/8 teaspoon salt to pan; sauté 4 minutes or until vegetables are crisp-tender. Remove from heat.
Heat a 10-inch nonstick skillet over medium-high heat. Combine 1/8 teaspoon salt, water, pepper, egg whites, and egg, stirring well with a whisk. Coat pan with cooking spray. Pour egg mixture into pan; cook until edges begin to set (about 2 minutes). Gently lift the edges of omelet with a spatula, tilting pan to allow uncooked egg mixture to come in contact with pan. Spoon corn mixture onto half of omelet; sprinkle corn mixture with cheese. Loosen omelet with a spatula, and fold in half over corn mixture. Cook 2 minutes or until the cheese melts. Carefully slide omelet onto a plate.
Nutritional Information
Calories: 281 (33% from fat)
Fat: 10.3g (sat 4.3g,mono 3.4g,poly 1.4g)
Protein: 24.8g
Carbohydrate: 25.3g
Fiber: 4.2g
Cholesterol: 229mg
Iron: 2.1mg
Sodium: 947mg
Calcium: 162mg
For a busy work-day:
The afternoon or evening before, take the same recipe above, except scramble the eggs together with the veggies, them remove and cool. Take a whole wheat tortilla, top with scrambed egg mixture and cheese or salsa (or both, as desired), roll into a wrap, and put in a plastic baggie or Rubbermaid in the refrigerator. Grab and go in the morning.
Grab n Go ideas:
• Hard boiled eggs (do several at a time, then eat one or two as desired for the next week)
• String cheese
• Low-fat yogurt
• Granola or other whole grain cereal with low-fat milk
• Whole grain crackers
• Egg “McMuffins” with whole wheat English muffin, one egg and one slice of low fat cheese. Add a tomato or spinach.
Power Breakfasts
Adapted from http://www.cookinglight.com/
For the weekend:
Omelet with Summer Vegetables
This satisfying entrée for one is good for any meal, from breakfast to dinner. Serve with fruit salad.
Yield: 1 serving (serving size: 1 omelet)
Ingredients
Cooking spray
2/3 cup whole-kernel corn (leftover from dinner or frozen and thawed)
1/2 cup chopped zucchini
3 tablespoons chopped green onions
1/4 teaspoon salt, divided
2 tablespoons water
1/4 teaspoon black pepper
3 large egg whites
1 large egg
2 tablespoons shredded smoked Gouda cheese (Swiss, mozzarella and low-fat cheddar are also delicious)
Preparation
Heat a small saucepan over medium-high heat. Coat pan with cooking spray. Add corn, zucchini, onions, and 1/8 teaspoon salt to pan; sauté 4 minutes or until vegetables are crisp-tender. Remove from heat.
Heat a 10-inch nonstick skillet over medium-high heat. Combine 1/8 teaspoon salt, water, pepper, egg whites, and egg, stirring well with a whisk. Coat pan with cooking spray. Pour egg mixture into pan; cook until edges begin to set (about 2 minutes). Gently lift the edges of omelet with a spatula, tilting pan to allow uncooked egg mixture to come in contact with pan. Spoon corn mixture onto half of omelet; sprinkle corn mixture with cheese. Loosen omelet with a spatula, and fold in half over corn mixture. Cook 2 minutes or until the cheese melts. Carefully slide omelet onto a plate.
Nutritional Information
Calories: 281 (33% from fat)
Fat: 10.3g (sat 4.3g,mono 3.4g,poly 1.4g)
Protein: 24.8g
Carbohydrate: 25.3g
Fiber: 4.2g
Cholesterol: 229mg
Iron: 2.1mg
Sodium: 947mg
Calcium: 162mg
For a busy work-day:
The afternoon or evening before, take the same recipe above, except scramble the eggs together with the veggies, them remove and cool. Take a whole wheat tortilla, top with scrambed egg mixture and cheese or salsa (or both, as desired), roll into a wrap, and put in a plastic baggie or Rubbermaid in the refrigerator. Grab and go in the morning.
Grab n Go ideas:
• Hard boiled eggs (do several at a time, then eat one or two as desired for the next week)
• String cheese
• Low-fat yogurt
• Granola or other whole grain cereal with low-fat milk
• Whole grain crackers
• Egg “McMuffins” with whole wheat English muffin, one egg and one slice of low fat cheese. Add a tomato or spinach.
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