I-N-S-U-R-A-N-C-E...and Recipes!
Greetings from the Office Manager at Chiropractic Care Clinic! My name is Lynne and my background is in Nursing. I came to the clinic two years ago this December and boy have my eyes been opened to the "other" side of patient care - the insurance and billing side. I enjoy this new aspect of healthcare but there was a lot to learn at the beginning...and still is!
A few points to remember (in regard to insurance) as we approach the end of this year:
- the majority of insurance benefits roll over at the beginning of the calendar year
- which also means deductibles (if your policy has one) will once again need to be met starting January
- benefits are generally paid at 80/20, at 100%, or there may be a co-pay involved (EVERY POLICY IS DIFFERENT so call our office if you would like to know what your insurance will pay!)
IF YOUR DEDUCTIBLE IS MET, THIS IS THE PERFECT TIME OF YEAR TO TRY CHIROPRACTIC
FOR THE FIRST TIME OR TO RETURN FOR HEALTH MAINTENANCE!!!
Our clinic bills insurance for the courtesy of our patients but please REMEMBER to look at your
EOBs (Explanation of Benefits, AKA Remittance Advice) for complete explanation of what they have and have not paid.
CCC accepts most Major Medical insurance including (but not limited to) the following:)
AMBETTER
Blue Cross and Blue Shield
BCBS Exchange
Medicare
Municipal Health Benefits
Qualchoice
United Healthcare
...and many others
The #1 question I get asked is - "Will my insurance cover chiropractic?"
9 times out of 10 the answer is YES!
Enough about insurance...
This is a time of year that I absolutely LOVE!
I love Thanksgiving...because it reminds me to be thankful for all that God has blessed me with - my husband, my 3 beautiful children and 1 son-in-law, my mother and extended family (on both sides), the fact that I live in the United States of America & all the freedoms that come with that, my 2 cats and 1 dog, and an awesome staff to work with (No Drama - you heard me right). If it's hard to come up with stuff to be thankful for, (that's because it's stuff and we need to focus on what is intangible and does not have a price tag on it), just start making a list and in no time, your spirit will soar with gratefulness and thanksgiving!
Personally, I am a Foodie. I love to cook (I don't do enough of it) and I love to eat good food...you know, chef prepared awesome food at a great restaurant! I also love to watch cooking shows, peruse cook books, and talk to others with the same passion :) So in the spirit of Thanksgiving and all the delicious food and memories that comes with it, here are a couple of recipes that my family love and I hope yours will too.<3
CHEESY POTATOES
32 oz. bag frozen hashed brown potatoes (the little chunks)
1 quart heavy whipping cream
16 oz. block sharp cheddar cheese (shred it yourself, it's so worth it)
salt, pepper, & onion flakes
Butter a 9 x 13 casserole dish. Spread half the potatoes. Season with S & P, & onion flakes.
Sprinkle half the cheese. Repeat. Pour the WHOLE container of whipping cream slowly over the ingredients. It will seep down into everything! Bake @ 350 for one hour. Let stand 5 minutes.
It's delish!!!
Btw, I like them better the first time because when you reheat them, the cream can separate.
PUMPKIN CHEESECAKE WITH CARAMEL SAUCE:)
Crust:
1 3/4 cups graham cracker crumbs
3 T. sugar
1/2 tsp. cinnamon
1 stick melted butter
Combine & pat in 10" springform pan. Bake @ 350 for 10 minutes.
While crust is baking...
Filling:
3 8 oz. pkgs. cream cheese (room temp)
1 15 oz. can pureed pumpkin
3 T. flour
1 cup sugar
1/4 cup brown sugar Beat with hand mixer on low, then add...
1/4 cup whipping cream
3 eggs + 1 egg yolk (one at a time, mixing after each addition)
1 tsp. vanilla
1/2 tsp. cinnamon
1/2 tsp. pumpkin pie spice
Make sure batter is well combined but DO NOT mix on high.
Pour batter onto crust & do the following:
Bake @ 350 for 20 minutes, then without opening the oven door, reduce temp to 225.
Bake for another 60 minutes approximately. It may even require a few more minutes with the oven off to completely set the cheesecake. At the end of the 60 minutes, I run a thin bladed knife all around the edge to help prevent cracking.
Caramel Sauce:
20 caramels unwrapped
1/2 cup heavy whipping cream
Melt slowly on stovetop & stir frequently. Let come to room temperature for serving.
Put in plastic squirt bottle.
To serve cheesecake: (Because PRESENTATION IS EVERYTHING!, after taste lol) -
Zig zag caramel sauce on dessert plate. Place piece of cheesecake. Pour some caramel sauce over the top (not too much). Put dollop of whipped cream at large end & sprinkle with toasted chopped pecans.
Enjoy!
GUESS WHAT?! If you LIKE THIS POST AND SHARE IT, you will be entered to win the following Gift Basket from CCC - $175.00 value. Who doesn't want that?:)
It has...
Basket, paper plates & napkins, tablecloth, gorgeous green platter, 2 amazing candlesticks with candles (I have to confess we all wanted to keep them for ourselves), and a cute little light up pumpkin! For the day before or after Thanksgiving - $50 Colton's Gift Card!!!
So get to POSTING! What are you waiting for?!!!