Changes in Medicaid in 2014

3131409355 5d3f4958d5 z1 300x114 Changes in Medicaid in 2014Under the Affordable Care Act which was passed by the U.S. Congress in 2010, a number of changes will occur in 2014 for those individuals who presently have Medicaid and for those who presently do not qualify for Medicaid but may now be eligible for coverage. Note that the Medicaid program is administered by the individual states so you may wish to check the coverage in your state.

  • Increasing Access to Affordable Care: Expanding Medicaid Eligibility (Effective January 1, 2014)

As of January 1, 2014, Americans under age 65 who have incomes less than 133 percent of the federal poverty level ($14,500 for an individual and $29,700 for a family of four in 2011) who are not pregnant and not otherwise eligible for Medicaid, will be eligible to enroll in Medicaid. This new coverage ends the long-time exclusion of low-income adults from Medicaid coverage.

States will receive 100 percent federal funding for the first three years to support this expanded coverage, phasing down to no less than 90 percent federal funding in subsequent years. States that have already expanded coverage to this group will also receive additional federal support.

See more information about Eligibility.

  • Increasing Access to Affordable Health Care: Creating a System of Affordable Health Coverage (Effective January 1, 2014)

Starting in 2014, there will be a new system of coverage in which eligibility and enrollment is coordinated across Medicaid, the Children’s Health Insurance Program, and the newly created Affordable Insurance Exchanges. People who cannot get insurance through their employer will be able to buy it directly in an Affordable Insurance Exchange.

An Exchange is a new transparent and competitive insurance marketplace where individuals and small businesses can buy affordable and qualified health benefit plans and may be able to receive a premium tax credit. Exchanges will offer a choice of health plans that meet certain benefits and cost standards.

See more information about Coordination with Affordable Insurance Exchanges.

  • Improving Access to Affordable Care: Permitting hospitals to make presumptive eligibility determinations (Effective January 1, 2014)

Hospitals and clinics that are participating Medicaid providers can determine, based on preliminary applicant information, whether a person is eligible for Medicaid for purposes of providing medical assistance during a presumptive eligibility period. This broadens the populations for which presumptive eligibility decisions may be made.

 

 

Photo:

  • 1 (12-pound) fresh or frozen turkey, thawed
  • 1 pound sweet turkey Italian sausage (about 4 links)
  • 2 cups chopped onion (about 1 large)
  • 1 cup chopped celery (about 4 stalks)
  • 1 1/4 cups coarsely chopped dried apricots
  • 1/4 cup chopped fresh parsley
  • 1 tablespoon chopped fresh sage
  • 3/4 teaspoon salt, divided
  • 3/4 teaspoon freshly ground black pepper, divided
  • 1 (14-ounce) package country-style stuffing mix (such as Pepperidge Farm)
  • 3 1/4 cups hot Roasted Turkey Stock
  • Cooking spray
  • 1 tablespoon canola oil
  • 3 cups water, divided

Preparation

Preheat oven to 325°.

Remove and discard giblets and neck from turkey. Trim excess fat. Do not trim excess skin around neck.

Remove casings from sausage. Heat a large nonstick skillet over medium-high heat. Add sausage; cook 5 minutes or until browned, stirring to crumble. Add onion and celery. Cover, reduce heat, and cook 10 minutes or until tender, stirring occasionally.

Place sausage mixture in a large bowl. Add apricots, parsley, sage, 1/4 teaspoon salt, 1/4 teaspoon pepper, and stuffing mix. Drizzle with hot Roasted Turkey Stock; toss well. Lift wing tips up and over back; tuck under turkey. Stuff 2 cups sausage mixture into neck cavity. Fold skin over sausage mixture, and loosely secure with several wooden picks. Stuff 3 cups sausage mixture into body cavity. Spoon remaining sausage mixture into an 11 x 7-inch baking dish coated with cooking spray. Cover dish with foil, and refrigerate until ready to bake. Tie legs together with kitchen string. Place turkey, breast side up, on a roasting rack in a roasting pan. Brush turkey with oil; sprinkle with remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper. Cover breast with foil. Pour 2 cups water into pan.

Bake at 325° for 2 hours; remove foil, and baste turkey with pan juices. Add remaining 1 cup water to pan, if needed. Bake an additional 2 hours or until thermometer inserted in meaty part of thigh registers 165°, basting every 30 minutes. Remove turkey from oven; let stand at least 30 minutes before carving.

Increase oven temperature to 350°. Bake the remaining stuffing, covered, 25 minutes or until thoroughly heated. Discard wooden picks.

Leave a Comment

Previous post:

Next post: