Newsletter - September 2019

A Note from your​
CMSA President

​     Let me start by saying how much I appreciate all of the support that all of our sponsors and CMSA members provide to this chapter. We have been blessed with some very good topics and speakers that have hopefully been enriching everyone. The feedback from those that attend has been very positive and appreciative and we humbly thank you. Keep coming as we finish this year and move into next year. If you are a sponsor and desire to get on the calendar to present a topic or to provide lunch please contact Elizabeth McAllister [email protected], she will be happy to assist you and remember that the purpose of the monthly lunch and learn is to provide education, CMCEUs for certified CMs, RNs, SWs, resources and opportunities to network.
     October 13 thru 19, 2019 is National Case Management Week. Please start thinking about what you can do to appreciate your Case Manager contacts and coworkers. We will of course acknowledge Case Managers at the October 16, 2019 Lunch and Learn. I also want to encourage any Case Managers that may not be a CMSA member to join, it is the most recognized and established society for Case Management and is open to Nurses and Social Workers. CMSA has made it financially friendly to join by having payment plans available and first time discounts. I hope to see more members on our roster. CMSA is also a way to reach out to Case Managers in other areas of the country when you have needs. I have been contacted by family and professionals in other states seeking resources or guidance. So, again a great network with plenty of resources.
     Thank you again for all of your support, see you at the next Lunch and Learn September 18, 2019.

Kathern Demicell, RNCCM
President of CMSA Middle Tennessee Chapter

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

Wednesday, Sept. 18, 2019
from 12:00 - 1:00pm

SPEAKER:
Dr. Scott Craig,
Medical Director of Encompass Rehabilitation Hospital of Franklin

TOPIC:
“Stroke and Neuroplasticity” 
​
LUNCH SPONSOR:
Yancy Cook, RN
Encompass Health 

Keto Stuffed Peppers
​With Cauliflower Rice

​SERVINGS: 8 
Recipe prep time: 10 MINS
Cook time:  50 MINS

Keto Stuffed Peppers With Cauliflower Rice Recipe - simple, low-carb meal, made with bell peppers, ground beef and cauliflower rice. Quick and easy to make, nutritious and delicious!

INGREDIENTS

• 4 bell peppers — large
• salt+pepper to taste to season the peppers on the inside
• 1 lb ground beef
• 1 tbsp olive oil
• 2 cups cauliflower rice
• 1 tsp salt — divided
• 1/2 tsp black pepper — divided
• 1 tsp oregano — optional
• 2 cloves garlic — pressed
• 1/4 cup chopped onion
• 1/4 cup tomato sauce

INSTRUCTIONS

1. Preheat oven to 375-400F. 
2. Wash peppers, cut off the tops, remove the seeds and reserve the tops. Season peppers on the inside with salt and pepper. Set aside.
3. Cook onion and garlic in olive oil for 2 minutes. Add ground beef, half of the salt and pepper, oregano and cook for 5 minutes, until the meat is browned. Add tomato sauce and cauliflower rice. Add the remaining salt and pepper. Cook for 2 minutes, stirring frequently. Taste the mixture. Add more salt if needed. 
4. Divide stuffing between all 4 peppers. Place the tops over each pepper. Cover with foil, bake for 30-40 minutes. Uncover and bake for additional 10-30 minutes, until the peppers are soft and fully cooked. (depends on how soft you prefer them and how fast your oven can reach this doneness).
5. You can remove the tops and add cheese on top of each pepper or serve them as they are.

RECIPE NOTES
one serving is 1/2 pepper
Total carbs per serving 6 grams
Fiber 2 grams
Net Carbs per serving 4 grams