Archive for March, 2011
Frequently Asked Questions About Pet Insurance
Quick answers to all your pet insurance questions
No time to read it all? Here are the key points:
- When your pet is insured with Pets Best Insurance, you’re reimbursed 80% of your eligible veterinary expenses after your deductible. It’s that simple.
- Cat insurance and dog insurance do not cover conditions that already exist, whether known or unknown, but many pet owners choose to insure their pets even if they have a current condition so future accidents or illnesses will be covered.
- BestWellness allows pet owners to be reimbursed for routine visits, annual teeth cleanings and vaccinations, to name a few. You can choose to add it to one of our illness, accident and injury plans to help cover your pet’s routine care expenses.
- We offer a 14 Day Refund Guarantee. Insure your pet today! We’ll refund 100% of your money if you change your mind within 14 days and haven’t filed a claim.
- When is a pet too old for pet health insurance?
- When can I insure my pet with Pets Best Insurance?
- My pet is already sick or injured. Can pet insurance help?
- Can I use my own veterinarian?
- Does my plan include routine care coverage?
- What is a per-incident deductible?
- Why did my enrollment default to an Accident Only policy?
- Why do some conditions have limited coverage?
- When does coverage for my pet begin?
- Do I need the BestWellness option?
- Will you cover my pet’s dental needs?
- Is pet insurance for everyone?
- Is it easy to file a claim?
- How are benefits calculated?
- Why is there a deductible for each new incidence or medical problem?
- Is there a deductible with BestWellness routine care coverage?
- How fast will I receive my reimbursement?
- Do you use a benefit schedule?
Simple Salsa Chicken
Serve with your favorite salad and vegetables.
• 4 – 6 ounce boneless skinless chicken breast halves
• 1 – 16 ounce jar salsa (your preference of mild, medium or HOT)
• 3 tablespoons brown sugar
• 2 tablespoons balsamic vinegar
• 1 tablespoon Dijon mustard
Place chicken breast in a 2 quart baking dish that has been sprayed with cooking spray.
Combine the salsa, brown sugar, vinegar and mustard in a bowl; pour over chicken Bake at 400 for 30 minutes.
Serve with rice or buttered noodles.
This comforting chicken pie is easy and cheap to prepare. You can either make one large family dish or prepare individual child portions in ramekin dishes and pop them in the freezer so that you have a supply of tasty nutritious meals on days when you don’t want to cook.
- 3 chicken breasts 12 ounces total weight
- 2 tablespoon butter
- 1 small onion
- 1/2 a leek, roughly chopped
- 2 carrots, roughly dropped approx. 8 ounces
- 1 1/2 tablespoon white wine vinegar
- 1/3 cup plain flour
- 1 1/4 cup full fat milk
- 2/3 cup chicken stock
- 2 teaspoon lemon juice
- 2/3 cup cheddar cheese, grated
- 1 tablespoon parsley, chopped
- salt and freshly ground black pepper
- 1 pound 7 ounces potatoes peeled and chopped into large pieces
- 3 tablespoon milk
- a generous knob of butter
- Pre-heat the oven to 350 F.
- Put the chicken into an ovenproof dish, season and cover with boiling water. Cover with foil and poach in the oven for 25 minutes or until just cooked.
- Melt the butter in a saucepan. Add the onion, leek and carrot and cook for about 7 to 10 minutes until just softened. Add the vinegar and cook until it has evaporated, then add the flour and cook for one minute. Add the lemon juice, then gradually add the milk and stock, stirring all the time until the sauce is thick and simmering. Add half of the cheese and the parsley, then season well.
- Chop the poached chicken into small cubes and stir into the mixture, then either pour into a 2 pint ovenproof dish or some ramekin dishes to make individual portions.
- Meanwhile, cook the potatoes in boiling salted water until tender. Drain and mash with the milk, then spoon over the top of the chicken mixture and sprinkle with the remaining cheese.
- Bake for 30 minutes until golden brown and hot in the middle.
Orzo with Summer Vegetables and Bacon
This “Orzo with Summer Vegetables and Bacon” dish takes minutes to put together, but is full of color and flavor. Perfect for a weeknight dinner, the recipe uses the green zucchini, cherry tomatoes, arugula and bacon as the stars. Onion, garlic, red pepper flakes and basil round up the players. You, however, can customize this recipe to your liking by choosing whichever vegetables are in season, leaving out the bacon (to make the dish vegetarian), and playing with different shapes of pasta. Feel free to add Parmesan cheese if you happen to have it in your refrigerator.
1 cup orzo
4 bacon strips, chopped
1/2 white onion, chopped
2 garlic cloves, sliced
3 green zucchini, diced
1/4 to 1/2 teaspoon of red pepper flakes, depending on your tolerance for heat
1/2 cup cherry tomatoes, halved
1 cup arugula
chiffonade of 10 basil leaves
salt and pepper to taste
Optional: Parmesan cheese
1) Bring to a boil 4 cups of salted water. Add orzo and cook for about 10 minutes.
2) Meanwhile, heat a skillet. Add bacon and cook for 2 minutes.
3) Add onion and garlic and cook for 2 more minutes.
4) Add zucchini and red pepper flakes, mix, cover the skillet with a lid and cook for 4 minutes, stirring once or twice.
5) Add tomatoes, cooked & drained orzo, arugula and basil.
6) Mix everything together, adjust the flavor with salt & pepper and serve.
7) Optional: add Parmesan cheese on top.
Sloppy, messy and delicious! This sandwich takes on a southwest flair with chili powder and olives.
Prep time: 25
1 pound lean ground beef
1 medium onion, sliced
2 cups Rice Krispies®
1/8 teaspoon minced garlic
2 teaspoons chili powder
1 teaspoon salt
1/8 teaspoon pepper
1 teaspoon sugar
1/2 cup sliced, pitted ripe olives
1 can (6 oz.) tomato paste
1 can (16 oz.) whole peeled tomatoes, drained
8 hamburger buns
In large fry pan, cook ground beef and onion until meat is browned, stirring frequently. Drain off excess drippings. Add remaining ingredients except buns. Stir to combine, cutting tomatoes into pieces with spoon. Cover fry pan. Simmer over low heat about 15 minutes. Serve on toasted buns.