General

Enlightened Crab Cakes

Ingredients:

  • 1 pound crab meat
  • 2 egg whites
  • 1/3 cup finely chopped red bell pepper
  • 1/3 cup finely chopped green onions (scallions)
  • 1/3 cup chopped fresh parsley
  • 3 tablespoons bread crumbs

 

Directions:crab cakess

Shred crabmeat. Mix with all other ingredients. Form into 8 patties. Refrigerate for an hour. Spray a nonstick pan with cooking spray or an olive oil mister. Heat to medium high and carefully place crab cakes in pan. Let cook for 5 minutes undisturbed so crust forms. Turn carefully and cook for another 5 minutes. Serve with a swirl of avocado sauce.

Each serving of 2 crab cakes contains about 148 calories, 26 g protein, 2 g fat, 102 mg cholesterol, 6 g carbohydrates, 1 g fiber, and 446 mg sodium.

 

Avocado sauce

Ingredients:

  • 1/2 cup avocado, mashed
  • 1/2 cup reduced-fat sour cream
  • 1 tablespoon fresh lemon juice

 

Directions:

Mix all ingredients and refrigerate until ready to serve.

Serves 4

Each serving contains about 88 calories, 1 g protein, 8 g fat, 12 mg cholesterol, 4 g carbohydrates, 2 g fiber, and 15 mg sodium.

Recipe from the StayWell Company, LLC.

Exercise Your Brain Muscles Today

Hobbies may be for fun, but they have a serious side, too. There’s growing evidence that what you do in your spare time can boost your health and well-being.

Doing something you enjoy can be a great stress reliever, and certain activities also give your brain a boost. That’s important because your brain, just like your body, needs exercise. Research has shown that keeping your brain active can keep it sharper. It may even help you build up your brain cells and connections, or generate new brain cells. This could help fight off mental decline, which appears to stem from altered connections among brain cells as we age.

So why not spend some time today curled up with a crossword, Sudoku, or other puzzle? If you don’t subscribe to a newspaper, you can find puzzles online or through smartphone apps.

Article from the StayWell Company, LLC

brain exercise

Title & Total Compensation Project Update – April, 2019

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The University of Wisconsin (UW) is embarking on a complete redesign of its current classification and compensation structure. The goal of the Title & Total Compensation Project will be to develop new systems that will enable institutions to continue to attract and retain the best talent.

Recent UW System Updates:

  • The Advisory Council for the TTC Project transitioned to system-wide Joint Governance, effective March 1, 2019. The reconfiguration of the Advisory Council incorporates representation from all UW stakeholder institutions, which supports the project goals of (1) enhancing communication; (2) broadening outreach efforts; (3) better supporting institution’s project teams; (4) deepening interest in and awareness of the project by UW employees; and (5) providing change management leadership for institutions and employees.
  • Collaborative Standard Job Description Review and Revision Teams started their work on Tuesday, March 26th. The success of the HR Pilot Review Team earlier this month helped shape the structure and content of the kick-off training and working meeting. Review teams made up of two UW System and two UW-Madison members will work together to process all of the feedback received from the previous round of Subject Matter Expert review.
  • Revised DRAFT Standard Job Descriptions will be posted online in late (calendar year) Quarter Three. As part of an implementation strategy focused around employee engagement, the Project Team will post the revised DRAFT Standard Job Descriptions online. The details of this  engagement strategy and socialization process are currently in progress.

In the Queue:

  • Review and Revision of DRAFT Standard Job Descriptions, estimated completion: June 2019 (Q2)
  • Summary of Results for the Employee Benefits Preferences Survey, estimated completion: September 2019 (Q3)
  • Benefits Valuation Analysis, estimated completion: September 2019 (Q3)
  • Revised DRAFT Standard Job Descriptions Posted, estimated completion: September 2019 (Q3)

For up-to-date information about the Title & Total Compensation Project, please see the UW System Title & Total Compensation Project website. Answers to frequently asked questions can be found on the UW System FAQ page.

UW-Green Bay Updates:

  • UW-Green Bay HR has reached out to leaders in the Library and Athletics to identify subject matter experts from those UWGB departments who will be a part of SJD revision teams.
  • UW-Green Bay has an institutional T&TC project team, whose goal is to engage with subject matter experts and stakeholders. Feedback and information about T&TC flows to and from the project team. A listing of members of the UW-Green Bay institutional T&TC project team can be found here.
  • The Office of Human Resources and Workforce Diversity keeps employees informed on project updates through their weekly HR Connect newsletter and HR Connect blog as well as presenting T&TC updates at monthly governance meetings.
  • The next T&TC open forums will likely be scheduled in early fall. Please watch the HR Connect newsletter and HR Connect blog for updates.

National Student Employment Week

National Student Employment Week is April 15-19, 2019!  Student employees can take advantage of special free giveaways each day of the week.  Supervisors can check out a list of ideas for showing some extra appreciation on the Student Employment website.  The week will kick off with a ceremony to announce the Student Employee of the Year award recipient and honor all nominees.  Watch the UWGB Student Employment Facebook page for more information about the candidates, or attend the program on Monday, April 15 at 2:00pm in Phoenix B.

 

Employee Spotlight: John Arendt

john arendt casual

Name: John Arendt

Position at UWGB: Director of the Environmental Management and Business Institute (EMBI)

Summary of what you do: I lead the EMBI office in promoting sustainability on campus and in Northeastern WI by focusing my effort on the campus sustainability committee, growing the Certificate in Sustainability undergraduate program, seeking and supporting grants with faculty, and relationship building in the community through project and internship development.

How long have you been employed: 6 ½ years

Brief history of employment with UWGB: I was hired as the EMBI Associate Director in 2012, and promoted to Director in 2016.

Three words that describe you: Organized, driven, positive

Personal interests: Traveling, spending time with my family, many things beer (from home brewing and hops growing to consumption)

Random facts/interests: My wife and I were both first generation college students and met at UW-Green Bay.

Are you messy or organized? Organized but, not the best at dusting.

Best vacation you’ve been to? Belgium – 2017

Describe what you were like at age 10. Less organized, less driven, did not like beer.

Do you have a favorite newspaper, blog? I like Facebook’s “You’re probably from GREEN BAY if…” page. I’m a fan of local history.

Favorite travel spot?  Too many to name, but Europe is way up there.

If given a chance, who would you like to be for a day? My great-great grandfather – I would like to see what it looked like to enter northeastern Wisconsin in 1852.

If you could witness any historical event, what would you want to see? The city of Rome at its grandest.

If you had to eat one meal, every day for the rest of your life, what would it be? Blackened Stuffed Pork Chop Marchand de Vin from K-Paul’s Louisiana Kitchen in New Orleans. Right up until the eventual heart attack.

If you were an animal what would you be? A cat…best life ever.

If your house was burning down, what’s the one non-living thing you would save? Tough call. Either my family photos or my son’s artwork. The rest is just stuff.

Least favorite Food? Green peas – one of the few things I would be happy watching go extinct.

Motto or personal mantra? Life is too short to drink bad beer.

Tell us a little bit about your family. Married with three great sons and three energetic granddaughters.

What career lesson you’ve learned thus far? The first job helps you to know what you don’t know. Do not get hung up if it doesn’t turn out to be your career.

What aspect of your role do you enjoy the most? Interacting with the students.

What book did you read last? Madame Fourcade’s Secret War by Lynne Olson

What books are at your bedside? Rubbish, The Archaeology of Garbage (yes, really).

What did you want to be when growing up? I wanted to be a scientist or a professor.

What do you always want to try and never did? Parachuting, though that idea has long since sailed.

What do you like to do in your spare time? Projects around the house. I like to be busy.

What do you like to do on your days off? Travel, home brewing, and occasionally fishing.

What is an ability you wish you had? Blowing bubbles – I’ve tried and just can’t do it.

What is the first concert you attended? Cheap Trick with John Waite of the Babys as the opening act.

What is the first thing you would buy if you won the lottery? A vacation home in Belgium or France.

What is the most important thing you have learned in the last five years? My carbon footprint is way too big (that whole likes traveling thing).

What is your biggest pet peeve? Anything out of place.

What is your family like? Loving and all have a great sense of humor.

What is your favorite movie? The Fifth Element

What is your favorite sport? This is Green Bay WI – can it be anything other than football?

What one food do you wish had zero calories? Chocolate chip cookies.

What phobias do you have? Claustrophobia – I hate small spaces and you will generally find me close to an exit.

What places have you lived in? All local – Luxemburg, Denmark, Green Bay

What’s on your bucket list? Seeing more of this planet.

What’s your favorite thing to do in Green Bay? Walking the trails with my wife.

Where do you see yourself in 5 years? UWGB

Where is your favorite place to eat? In Green Bay – Angelina’s ranks pretty high.

Where is your home town? Green Bay

Simple Salmon with Dill Sauce

Ingredientssalmon with dill sauce

  • 1 salmon fillet (about 2 pounds)
  • 2 tablespoons low-sodium soy sauce
  • Coarse black pepper
  • 1/2 cup low-fat sour cream
  • Olive oil
  • 1/2 cup finely chopped cucumber
  • 1 teaspoon fresh dill

 

 

Directions

 

Preheat oven to 450°F. Rinse salmon fillet and place skin-side down on a flat baking pan. Pour soy sauce over salmon and sprinkle with pepper. Roast salmon using the 10-minute rule–approximately 10 minutes per inch of thickness at the thickest point. If you want to brown the top, brush lightly with olive oil and sear the salmon before roasting, or run briefly under broiler. Cook until the salmon is opaque and flakes easily with a fork (internal temperature of 145°F).

 

Serve salmon hot or cold with dill sauce made by combining 1/2 cup low-fat sour cream, 1/2 cup finely chopped cucumber that has been lightly salted and drained, and 1 teaspoon chopped fresh dill (or more to taste).

 

Serves 6

 

Each serving contains about 288 calories, 5 g carbohydrates, 31 g protein, 17 g fat, 292 mg sodium, and 0 g fiber.

Recipe from the StayWell Company, LLC.

Today’s Dash – Get your greens for bone health.

Every day, your body breaks down old bone cells and builds new ones. It’s a complex process requiring lots of vitamins and minerals. This includes calcium and vitamin D, as well as vitamin K. Research suggests this nutrient doesn’t make your bones thicker or denser, but might still prevent fractures. Scientists think it may work to help support bone structure in some other way.

Experts say specific recommendations for vitamin K depend on age, gender, and other factors, such as pregnancy. In most cases, eating foods rich in vitamin K is enough to boost levels. These include:

Green, leafy vegetables, such as spinach

Broccoli, cabbage, and cauliflowercouliflower and cabbage

Green peas

Soybeans

Olives

Cereals

Article from the StayWell Company, LLC

Employee Spotlight: Jolene Truckenbrod

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Name: Jolene Truckenbrod

Position at UWGB: Payroll and Benefits Specialist

Summary of what you do: Process payroll and benefits for employees who are paid bi-weekly.

How long have you been employed: 12 years

Brief history of employment with UWGB: When I started, I worked as a part-time Human Resources Assistant at the front desk, and then in 2016 my position changed to a full-time Payroll and Benefits Specialist.

Three words that describe you: I guess nice, quiet and probably smiling

Personal interests: I enjoying spending time with family, watching my youngest daughter play soccer and my oldest daughter sing in musicals and choir events, and helping with Sunday School at church.

Random facts/interests: I spent a semester abroad in France during college – great experience!

Are you messy or organized? Organized

Best vacation you’ve been to? Tough call – my best vacation with kids was to Yellowstone and the Grand Tetons, and my best vacation with my husband was to Acadia National Park in Maine.

Describe what you were like at age 10. Long straight hair, big teeth, and awkward!

Do you have a favorite newspaper, blog? HR Connect blog of course!

If given a chance, who would you like to be for a day? High school career counselor

If you could change one thing about working here, what would it be?  That more people were happy in their jobs. It makes my day when someone comments that they enjoy their work, or like working here.

If you had to eat one meal, every day for the rest of your life, what would it be? Cereal

If your house was burning down, what’s the one non-living thing you would save? Pictures

Tell us a little bit about your family. Husband, Jeff and two daughters (ages 16 & 13)

What are three career lessons you’ve learned thus far? Put yourself ‘in the other person’s shoes’ so you have a better idea of how to help them, do your homework – take the time to double check and look further into it, and most importantly – treat everyone you interact with at work with professionalism, respect and courtesy.

What are your hopes for our industry/school? I hope that UWGB continues to help students and employees grow and improve themselves.

What aspect of your role do you enjoy the most? Helping people.

What book did you read last? The Identicals by Elin Hilderbrand

What books are at your bedside? Bible, King’s Cage by Victoria Aveyard and The Preacher’s Daughter by Beverly Lewis

What did you want to be when growing up? Airline stewardess or singer (I am not a good singer!)

What do you like most about your job? The people I work with and the beautiful campus.

What do you like to do in your spare time? Read, do laundry, and watch New Girl or Friends on Netflix.

What does a typical day look like for you? Check payroll to make sure everyone is being paid correctly; answer questions about timesheets, benefits, retirement, etc.; meet with new employees and leaving employees to discuss benefits; run reports; help with Wellness Committee events.

What is the first concert you attended? Michael Bolton with my Mom & Dad!

What is your favorite sport? I enjoy watching the Packers

What kinds of hobbies and interests do you have outside of work? Reading, hiking

What one food do you wish had zero calories? Dessert

What places have you lived in? Dykesville, Little Suamico, Stevens Point, Herouville-Saint-Clair, Altoona, Waupaca, Plover and Sobieski

What tv show/movie are you ashamed to admit you love? Not ashamed of it, but I love New Girl.

What was your favorite book, toy, or outfit as a child? Stuffed dog named Henry and Up a Road Slowly by Irene Hunt

What’s the weirdest thing you’ve ever eaten? Fried octopus

Where do you see yourself in 5 years? Still at UWGB I hope

Where is your favorite place to eat? Rustique

Where is your home town? Little Suamico

Where would you like to go on a dream vacation? Cruise to Alaska with my husband

Pork Chops with Savory Apples

(Gluten-free)

Ingredients

  • 2 medium applesPork Chops with Apples
  • 1 medium onion
  • 1 large clove garlic
  • 4 pork chops, about 3/4-inch thick, with bone (about 1-1/2 pounds total)
  • 1 teaspoon olive oil
  • 1/4 cup water
  • 1/4 cup fat-free sour cream

 

Directions

Quarter and core apples. Peel if desired. Cut onion in half and then slice it. Use a large frying pan with a lid. Heat oil over medium-high heat and add pork chops and garlic. Brown quickly, about 2 minutes per side. Add cut-up apples, onion, and water. Cover and turn heat to low. Let cook for about 15 minutes, until pork is cooked through (internal temperature of 145°F with 3 minutes of rest) and apples are soft. Remove chops to a warm serving platter. Bring pan juices to a boil and turn off heat. Stir in sour cream and pour over chops. Serve immediately.

 

Serves 4

Each serving contains about 271 calories, 24 g protein, 13 g fat, 71 mg cholesterol, 13 g carbohydrates, 1 g fiber, and 75 mg sodium.

Recipe from the StayWell Company, LLC.

Eat More Slowly Today

Rushing through meals, barely acknowledging the food you put in your mouth, deprives you of the pleasure of eating and may impact your health. When you eat mindlessly, you risk overeating because your brain isn’t tuned in to what you’re consuming. You’re also less aware of the cues that let you know you’re full.

In contrast, when you eat mindfully, you become more aware of when you’ve had enough to eat. You’re also more aware of the food choices you make, which can help you improve your health. In fact, a study in the Journal of Obesity found that the more participants practiced mindful eating, the greater their ability to reduce anxiety and avoid eating in response to emotions. That helped them lose weight in the abdominal area.

So take your time at your next meal today. Try these steps toward more mindful eating:

  • Be mindful of food prior to eating it. Before you eat something, silently do the following for 30 seconds: Look closely at your food, noticing the colors and shapes. Enjoy the aroma. Consider all the plants and animals that are part of the food. Acknowledge the effort of everyone who was involved in making the food. Envision yourself eating the food mindfully with attention.
  • Take mindful bites. Be aware of your movements as you bring food to your mouth. While you chew, put your hands or silverware down. Pay attention to the taste and texture of the food and to the act of chewing. After swallowing, pause for a few seconds before eating more.
  • Mind your chews. Pay attention to how many chews it takes for you to eat a particular food. To do this, take a bite of food and then count the number of chews it takes you to completely chew it up. This practice can help you focus on the act of eating when your attention is wandering.
  • Article from the StayWell Company, LLChealthy food heart