Finding Health Insurance
During a Divorce
Finding yourself in need of insurance during or after a divorce can be especially stressful. It might even be the first time you’re faced with having to look for health insurance for yourself. If you’re a part-time worker or self-employed it may be especially tricky. Until now, it’s more than likely you have been covered by your spouse’s insurance. With the daunting task of having to look for health insurance, you might be wondering what to do. One of the best ways to become covered is to see if you qualify for the Consolidated Omnibus Budget Reconciliation Act. COBRA enables you to continue receiving health insurance through the use of your spouse’s employer. While it seems like a safety net, you might need to prepare yourself and consider if it is the best option for you. The downsides of COBRA are that it can be rather expensive and has a time limit. It lasts for three years after your divorce and can be discontinued if you fail to pay the premiums. While on COBRA, you may have to pay all of the monthly premiums yourself, so be sure that all your finances are in order if this is the route you want to take. Another way — one of the cheapest options — is to be on a single plan for yourself. If you have children, they might be able to stay on your spouse’s insurance, giving you leave to only sort out your own insurance needs. Start looking as soon as possible to see if you qualify for insurance plans, even before the finalization of the divorce.
Finding insurance shouldn’t be something you neglect while getting a divorce. You may need health insurance sooner rather than later so be prepared to start looking for what best fits for you.
have a LAUGH
Zesty Zucchini
Enchiladas
For a lighter take on enchiladas, go carb-free by swapping tortillas for zucchini!
ingredients
•
4 large zucchinis
•
2 teaspoons cumin
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1 tablespoon olive oil or ghee
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2 teaspoons chili powder
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1 large onion, chopped
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3 cups cooked, shredded chicken
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2 cloves garlic, minced
•
2 cups shredded cheese
Directions
1. Heat oven to 350 F. In a large skillet, heat oil. Add onion, garlic, cumin, chili powder, and salt to taste. Stir to combine. Add chicken and 1 cup enchilada sauce. 2. Use vegetable peeler to thinly slice zucchini. Lay out three slices, slightly overlapping, and spoon chicken mixture on top. Roll the zucchini “tortilla” and place on baking sheet. Repeat until all zucchini and chicken is used. 3. Cover the enchiladas with remaining sauce and sprinkle with cheese. Bake 20 minutes, and enjoy!
Adapted from delish.com.
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