Newsletter - September 2015

A Note from your
CMSA Mid-TN President

Happy September hard to get into the mood of fall with the temperatures so warm. National CMSA and several of other chapters have representatives going to Washington  September 17,2015to  represent CMSA and the important role we play in healthcare. I am so proud to be part of an organization that so strongly supports their members and the importance of our roles.
        I want to remind you of our web site http://www.cmsa-tn.org and all of the wonderful opportunities for continued education, and when meetings are. Speaking of; had a wonderful time at the Senior Directory launch party and saw many familiar faces. Our chapter also has face book page you can access. Vanderbilt Stallworth will be our speaker September 16,2015, looking forward to their presentation.
        Lastly, we are still recruiting for board members, so if you or you know of someone that may be interested please contact me. We would love to have you. Thank you again for all of your support as members and sponsors. See your next Wednesday.

Kathern Demicell, RNCCM
Middle Tennessee CMSA Chapter

Thank You
to our
CMSA Sponsors!

The Middle TN Chapter of CMSA will hold its next monthly meeting
on

Wednesday, September 16, 2015
from 11:30 – 12:30


Sponsored by:

Topic:  Stroke Rehabilitation: Options and Outcomes
Presented by Dr. John Medical Director
Vanderbilt Stallworth Rehabilitation Hospital
Lunch provided by Vanderbilt Stallworth.  

RECIPE OF THE MONTH


Sweet-and-Sour Meatballs

These too-easy Sweet-and-Sour Meatballs are the perfect appetizer for your next party. Meatballs may be thoroughly cooked without sauce and frozen. Thaw and reheat with sauce.

• Yield: 3 1/2 dozen (serving size: 1 meatball)

Ingredients

• 3/4 pound extra-lean ground beef
• 3/4 pound ground turkey
• 1 small onion, minced
• 1/4 cup egg substitute
• 1/2 cup Italian-seasoned breadcrumbs

• 3/4 cup ketchup
• 1/3 cup white vinegar
• 1/4 cup low-sodium Worcestershire sauce
• 3 tablespoons sugar
• 2 teaspoons dry mustard

Preparation
Combine first 5 ingredients; shape mixture into 1-inch balls.

Brown meatballs, in batches, in a large nonstick skillet over medium-high heat. Remove meatballs from skillet, and wipe skillet clean. Stir together ketchup and next 4 ingredients in skillet; bring to a boil.

Add meatballs, reduce heat, and simmer 5 minutes or until meatballs are no longer pink.

Nutritional Information
Amount per serving

• Calories 46 
• Fat 1.8 g 
• Cholesterol 11 mg 
• Sodium 106 mg