Quinoa Stuffed Bell Peppers

QuinoaBellPeppers

Ingredients:

  • 3 cups cooked quinoa
  • 1 (4-ounce) can green chiles
  • 1 cup corn kernels
  • 1/2 cup canned black beans, drained and rinsed
  • 1/2 cup petite diced tomatoes
  • 1/2 cup shredded pepper jack cheese
  • 1/4 cup crumbled feta cheese
  • 3 tablespoons chopped fresh cilantro leaves
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon chili powder, or more to taste
  • Kosher salt and freshly ground black pepper, to taste
  • 6 bell peppers, tops cut, stemmed and seeded

Directions:

  1. Preheat oven to 350 degrees F. Line a 9×13 baking dish with parchment paper.
  2. In a large bowl, combine quinoa, green chiles, corn, beans, tomatoes, cheeses, cilantro, cumin, garlic, onion and chili powder, salt and pepper, to taste.
  3. Spoon the filling into each bell pepper cavity. Place on prepared baking dish, cavity side up, and bake until the peppers are tender and the filling is heated through, about 25-30 minutes. 
  4. Serve immediately.

Original recipe found on http://damndelicious.net/2013/06/03/quinoa-stuffed-bell-peppers/

Recipe provided by Sam Ahrens, UWGB Dietetic Intern

Winter Break Fitness Challenge – Week Two

During week two of the Winter Break Fitness Challenge (January 9th to January 15th), 50 entries were submitted at the Kress Events Center from 26 employees!  Julia Noordyk’s slip was picked for the week two drawing – Congratulations Julia!  One week to go – the Winter Break Fitness Challenge lasts through January 22nd.  Keep up the great work!

CSA Lunch ‘n Learn

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Would you like to enjoy fresh-picked locally grown veggies and herbs delivered for you to UW-Green Bay each week? Please come to this Lunch ‘n Learn to find out more about CSAs!  Community Supported Agriculture (CSA) is a partnership between a farm and a local community of supporters that provides a direct link between the production and consumption of food. CSA members cover the farm’s operating cost by purchasing a share of the harvest. This provides members with a healthy supply of locally grown, seasonally fresh produce throughout the growing season.

Sleepy Hollow Farm & CSA is a small, farmer owned farm in Kewaunee County. They specialize in growing a variety of veggies using sustainable farming practices, and no chemicals, herbicides or pesticides touch your food. (For more information about Sleepy Hollow Farm & CSA, you can visit their website at: http://www.sleepyhollowfarmcsa.com/)

Presenter Suzi Sevcik has a lifetime of farm experience. From growing up on her parent’s dairy farm to now working the fields with her own farm. Using techniques that are kind to the earth to grow veggies, she takes the approach of never ending improvement. Trialing different varieties to see what grows well in their micro-climate, to constantly find better ways to grow veggies and manage weeds and pests. The mission always remains the same – To produce nourishing food that respects that land, and feeds our community and to exemplify a sustainable model for small-farm viability.  Suzi brought the shares right here to UWGB last year, once per week during the harvest season, so that it was convenient for employees to pick up, and plans to do the same in 2017!

When: Tuesday, February 7, 2017

Time: 12:15 to 1:00 p.m.

Where: University Union, 1965 Room

Please RSVP at http://uwgreenbay.qualtrics.com/SE/?SID=SV_2txsZC6c4ZgpzCJ

Green Bay Area Races/Endurance Events

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Check out these fun events to stay healthy and keep exercising year around!

February

March

April

May

June

July

August

September

October

November

December

Winter Break Fitness Challenge – Week One

Great job to everyone who is exercising over winter break!  A total of 57 entries were submitted at the Kress Events Center from 28 employees who exercised there during week one of the Winter Break Fitness Challenge (January 2nd to January 8th).  Kristine Coulter’s slip was picked for the week one drawing, so she can select a Wellness prize.  Congratulations Kristine!  The Winter Break Fitness Challenge lasts through January 22nd, so keep exercising! :)

Student Hours Reminder

As a reminder, UW-Green Bay student employees can work up to 40 hours per week between December 25, 2016 and January 7, 2017, and then must reduce their working schedules down to 25 hours per week starting January 8, 2017 to make sure we are in compliance with the Patient Protection and Affordable Care Act (ACA).  Please review the 2017 Student Bi-Weekly Payroll Schedule at: http://www.uwgb.edu/hr/documents/StudentBiWeeklyPayrollSchedule2017.pdf

If you have any questions about this, please contact Human Resources at hr@uwgb.edu or ext. 2390.

Winter Break Fitness Challenge

Monday, January 3rd – Sunday, January 22nd

Whether you frequent the Kress or have yet to visit, NOW is your time to do so while working towards weekly prizes!

All Faculty/Staff have FREE UNLIMITED access to the Kress Events Center over the Winter Break time period.

To Participate:

  1. Visit the Kress during business hours and check-in at the front desk (campus ID and a second pair of shoes required)
  2. Ask the front desk attendant for an entry slip for the Faculty/Staff Winter Break Fitness Challenge.
  3. Complete the slip and give back to the front desk attendant to enter for the drawing.  You will receive one entry slip each time you visit the Kress during the Winter Break Fitness Challenge.

All entry slips will be compiled by week for entry to a drawing:

Drawing Period             Date of Drawingkress

Mon, 1/2 to Sun, 1/8       Monday, January 9th

Mon, 1/9 to Sun, 1/15     Monday, January 16th

Mon, 1/16 to Sun, 1/22   Monday, January 23rd

Deadlines for Employee Reimbursement Account and Health Savings Account

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If you have a Flexible Spending Account (FSA) or Health Savings Account (HSA), please read the following information.

  • Expense Deadline –  For the 2016 benefit period, you must incur all eligible expenses by December 31, 2016.
    • Health Care FSA allows for up to $500 to carry over to the following plan year
    • Dependent Day Care FSA does not allow any carry over, funds must be used within plan year
  • Reimbursement Request Deadline – Reimbursement requests for the 2016 benefit period must be submitted to TASC no later than March 31, 2017.
  • Substantiation Deadline – All TASC Card transactions must be substantiated by December 31, 2016. Examples of acceptable documentation include an itemized statement, detailed receipt, or an Explanation of Benefits (EOB). Expenses not substantiated by the deadline will be ineligible and repayment will be required. Wages may be garnished for repayment.

To access your TASC Online account, visit the TASC Landing Page. For assistance, please call TASC Customer Care at 1-844-768-3947. 

TASC Card & New Participant Materials

If you are a current TASC participant, you can continue to use your unexpired TASC Card for the 2017 benefit period. If you newly enrolled during the recent It’s Your Choice open enrollment period, your card and new participant materials should arrive by the end of December.

TASC Benefits Mobile App

Save time and paperwork with the TASC Benefits Mobile App.

  • Access account(s) 24/7
  • Available balances always up to date
  • Submit reimbursement requests or substantiate your claim(s)
  • View charts summarizing account(s) and elections

To download the TASC Benefits Mobile App, visit the iOS App Store or the Google Play (for Android users) and search for “eflex Benefits”.

Please contact us at payrollandbenefits@uwgb.edu or (920) 465-2390 if you have any questions.

StayWell New Administrator for Well Wisconsin Program

Starting in January 2017, the State of Wisconsin Group Health Insurance Program will be contracting with StayWell to bring us the Well Wisconsin Program.  The steps to earn the $150 incentive will be the same, but it’ll be easier to earn the incentive, and the deadline for submitting a request for the incentive will be moved up.  More details will be mailed out in early 2017, including how to access the StayWell web-portal.  The StayWell web-portal will contain the Well Wisconsin health survey, provider forms for health screenings, and resources and tools for getting and staying healthy.

Cheesy Rutabaga Hash

Serves: 8   Serving Size: ¾ cup

Ingredients

  • 1 cup low-fat milk
  • 2 tablespoons cornstarch
  • 1 pound potato, grated
  • 1 pound rutabaga, grated
  • 4 ounces shredded low fat cheddar cheese
  • 4 ounces shredded pepperjack cheese
  • 1 cup nonfat plain Greek Yogurt
  • 1 tsp fresh thyme leaves
  • ½ tsp salt
  • ½ tsp pepper

Directions

  1. Preheat oven to 400 degrees F. Combine grated potatoes and rutabaga into a lightly sprayed 9×13 baking dish and season with salt and pepper.
  2. Combine shredded cheeses in bowl
  3. Combine milk and cornstarch to a boil in a medium saucepan. Once boiling, continuously whisk for 1 minute. Remove from heat and add ½ of mixed cheese mixture and the yogurt. Stir in thyme and salt and pepper to taste.
  4. Pour sauce over potatoes
  5. Cover and bake for 30 minutes, until bubbly. Uncover and top with remaining cheese mixture and continue to bake for 15 minutes. Remove when cheese is melted and potatoes/rutabaga are tender.

This is a perfect healthier alternative to a holiday favorite of cheesy potatoes!

Original recipe found on http://skinnyms.com/cheesy-potato-bake/ and altered.

Recipe provided by Maria Anderson, UWGB Dietetic Intern