UPMC for Life HMO/PPO Plan Caring for Life Newsletter

CARING FOR LIFE • Issue Three • 2021 12 Copyright 2021 UPMC Health Plan Inc.All rights reserved. 2021_ISS3CFLMC_21MC2181805 (SHD) 9/21/21 131.5M KP If you suspect fraud, you must report the matter to protect yourself and your health care benefits. To report suspected fraud, waste, and abuse, please contact the UPMC Fraud Hotline at 1-866-FRAUD-01 (1-866-372-8301). The content in this newsletter is not intended to provide specific medical advice, and members should contact their physician with questions about specific conditions and/or treatment. Not all benefits or value-added services mentioned in this newsletter will necessarily be available to all members. Members should review their specific plan information to find out which benefits apply to them. UPMC for Life has a contract with Medicare to provide HMO, HMO SNP, and PPO plans. The HMO SNP plans have a contract with the PA State Medical Assistance program. Enrollment in UPMC for Life depends on contract renewal. For more healthy recipes, visit UPMC’s My Health Matters blog at upmcmyhealthmatters.com . Recipes Butternut Squash Soup Ingredients: 1 (12 oz.) package refrigerated cubed butternut squash ½ cup finely chopped onion 2 Tbsp. unsalted butter 1 (14.5 oz.) can reduced-sodium chicken broth 1 (12 fluid oz.) can fat-free evaporated milk 1 tsp. packed brown sugar ½ tsp. kosher salt ½ tsp. ground nutmeg ¼ tsp. ground white pepper (more if desired) 2 fresh thyme sprigs 1 / 8 tsp. freshly grated nutmeg Directions: 1. Pour contents of the butternut squash package into a 2-quart microwave-safe baking dish with a lid. Add 2 Tbsp. water. Cover. Microwave on 100 percent power (high) for 3 minutes. Stir. Microwave on 100 percent power (high) for 3 minutes more. Stir again. Microwave on 100 percent power (high) about 2 minutes more or until squash is very tender. Using a pastry blender or potato masher, mash squash. 2. Meanwhile, in a heavy medium saucepan cook onion in hot butter until tender, stirring frequently. 3. In a food processor or blender combine cooked onions, mashed squash, broth, evaporated milk, brown sugar, salt, the ground nutmeg, and the white pepper. Cover and process or blend until smooth. Return soup to the saucepan. Cook and stir over medium-high heat until heated through. If desired, garnish with thyme and freshly grated nutmeg. Serving Size: 1 cup Per Serving: 185 calories; protein 8.4 g; carbohydrates 25.1 g; dietary fiber 1.9 g; sugars 15.2 g; fat 6.4 g; saturated fat 4.2 g; cholesterol 15.4 mg; vitamin A IU 8507.4 IU; vitamin C 18.1 mg; folate 7 mcg; calcium 300.2 mg; iron 0.9 mg; magnesium 27.8 mg; potassium 388 mg; sodium 559.8 mg. Loaded Cauliflower Casserole Ingredients: 3 slices bacon 1 head cauliflower (about 2 pounds), cut into bite-size pieces ½ tsp. ground pepper ¼ tsp. salt 1¼ cups shredded sharp cheddar cheese, divided 2 / 3 cup sour cream 4 scallions, sliced, divided Directions: 1. Preheat oven to 425 degrees F. 2. Place bacon in a large nonstick skillet over medium heat; cook until crisp, 6 to 8 minutes. Transfer to a paper-towel-lined plate and let cool. (Reserve the drippings in the pan.) 3. Combine cauliflower, pepper, salt, and the bacon drippings in a 9-by-13-inch baking dish. Roast, stirring twice, until tender, about 35 minutes. 4. Meanwhile, combine 1 cup cheese, sour cream, and half the scallions in a small bowl. When the cauliflower is tender, stir the cheese mixture into the cauliflower in the pan. Sprinkle with the remaining ¼ cup cheese. Bake until hot, 5 to 7 minutes more. 5. Chop the cooled bacon. Sprinkle the hot casserole with the bacon and the remaining scallions. Serving Size: ½ cup. Per Serving: 150 calories; protein 7.9 g; carbohydrates 7.6 g; dietary fiber 2.5 g; sugars 3 g; fat 10.5 g; saturated fat 5.5 g; cholesterol 30.1 mg; vitamin A IU 366.8 IU; vitamin C 56.2 mg; folate 75.2 mcg; calcium 172.7 mg; iron 0.7 mg; magnesium 26.1 mg; potassium 411.9 mg; sodium 279.6 mg; thiamin 0.1 mg. Recipes by EatingWell.com. ©Meredith Corporation. All rights reserved. Used with permission.