March is a busy month (but aren’t they all?)! We have Lent Starting, Spring, (and Spring Forward with Daylight Savings Time), St. Patrick’s Day, Mr. Roger’s Day, and Spring Break (for some). Amid all the important work that we do as clergy and staff don’t forget to take care of you! (And read on for some important Benefit announcements).

Highlights:

• HealthFlex members can register for the onsite Blueprint for Wellness event at Annual Conference!
• No Lunch and Learn in March
• Compass trainings are coming! 

Here’s more information about what you need to know for March:  

1. For those on HEALTHFLEX, we will hold an onsite Blueprint for Wellness Event again this year at Annual Conference. Here are the details: 

• Tues, June 10 at the Northern Illinois Annual Conference  (Renaissance Schaumburg Convention Center) 
  • Log into your Personify Heath  (formerly Virgin Pulse) or go online to Wespath.org, Benefits Access, Well-Being, Biometric Screening (on the left side), click on QUEST Diagnostics and search for the event.
  • If you need help registering, please contact Rev. Cheryl Weaver, Conference Benefits Officer at 608-478-4609.
  • Make sure you register early, we need to have 30 participants to hold it, if we have less than 30, the date will be cancelled.

2. There is NO Lunch and Learn in March. Our next one is scheduled for Aprl 23 at 11:30 a.m. and it will be an overview of the new retirement plan, Compass, as well as Clergy Finance 101- how exactly am I going to be able to afford to put more money away for my retirement?

• No Registration is needed!
• Zoom Link

 3. Compass is coming! Compass is the new Clergy Retirement Plan (replacing CRSP) and goes into effect on January 1, 2026. Why are we starting to communicate and train so early? Because it is imperative that clergy (and churches) understand how the new program will work and how it will affect clergy pay.

• Compass Trainings:
  • Lunch and Learns – Starting in April, learn more here.
  • Annual Conference - Wespath will be in attendance and presenting Compass and there will be an in-person Lunch and Learn session on Tues., June 10 as well.
  • Webinars- There will be additional webinars scheduled for clergy and church staff - watch your email and the eNews

4. It’s a POT ‘O GOLD
For those on HEALTHFLEX- here is some information about ways to earn reward money!!! Earn Up to $410 with Well-Being Incentives! 

• HealthFlex well-being programs can help guide you on a path of wellness—and earn up to $410* annually! Participants—and eligible spouses—can each earn four incentives:
  • Blueprint for Wellness - Earn $100 annually by taking this health screening by August 31. 
  • Wellness Credits - Earn $150 annually by completing a range of activities that support your overall well-being. The deadline to earn is December 31. 
  • Personify Health Points - Earn up to $160 annually for tracking healthy habits like activity, sleep and more. Points accumulate and reset quarterly. 
  • Health Check - Avoid a higher 2026 deductible with this fast, simple and confidential online health assessment in Personify Health. Individuals and covered spouses must BOTH complete the Health Check by August 31 to avoid a higher deductible the following year. 

5. Just for fun! (and food!) This month we are sharing a twist on traditional cabbage recipes that we see for St. Patrick’s Day.  Compliments of Lameise Turner, NIC Benefits Administrator.

If you have a fun or delicious Easter recipe and want to share it with others, please send it toRev. Cheryl Weaver. If we share it in our April issue of Benefit Insights, we will send you a fun surprise. 

Italian Stuffed Cabbage Rolls

• Ingredients
  • Cooking spray or oil for baking pan
  • Salt
  • 1 large head green cabbage 2 1/2 to 3 pounds
  • Filling
    • 2 tablespoons olive oil
    • 1 small onion finely chopped (approximately 1 heaping cup)
    • 1 pound hot Italian sausage casings removed
    • 3/4 pound ground chuck
    • 3/4 cup converted white rice (parboiled rice)
    • 1/2 cup freshly grated Parmesan cheese
    • 1/2 cup water
    • 1/4 cup chopped fresh parsley
    • Freshly ground black pepper to taste
  • Sauce
    • 1 can (28-ounce) crushed tomatoes
    • 1/2 cup water to rinse out the crushed tomatoes can
    • 2 tablespoons tomato paste
    • 1 tablespoon Calabrian hot pepper paste or 1 teaspoon crushed red pepper flakes
    • 4 cloves garlic minced
    • 1 teaspoon Italian seasoning
    • Salt and freshly ground black pepper to taste
    • 2 tablespoons chopped fresh parsley for garnish
• Instructions
• Preheat oven to 350 degrees. Prepare a 13 x 9-inch baking dish by spraying with cooking spray or lightly brushing with oil.
• Prep the Cabbage
  • In a large soup pot, heat 4 quarts of generously salted water to boiling over high heat.
  • Carefully place the cabbage head in the water. Cook for 10 minutes.
  • Transfer cabbage to a colander. When cool enough to handle, peel off 12 outer leaves.
• Cook the Rice
  • Add the uncooked white rice using the same water from blanching the cabbage leaves. Bring back to a boil and cook for 6-7 minutes or until the rice is cooked al dente (to the tooth). (You should be able to bite down on a rice kernel, but there should be resistance. You don't want it cooked entirely or too soft). Drain the rice in a sieve and rinse under cold tap water to cool. Drain again. Transfer to a large mixing bowl and set aside.
  • Without taking too much out, cut the thick ribs from the base of the leaves in an upside-down V-shape so you have 2 "flaps" and can fold them up easily.
• Filling
  • Heat olive oil in a medium skillet over medium-high heat. Add the onion, reduce heat to medium-low and cook 3-4 minutes just to soften. Remove from heat. Transfer half the onion to a large mixing bowl.
  • To the onion in the bowl, add Italian sausage, ground chuck, rice, Parmesan cheese, water, chopped parsley, 1 teaspoon salt and black pepper.
  • Divide the filling into 12 even portions.
  • Place even amounts of the filling in the center of each cabbage leaf. Starting at the bottom of the leaf, fold the "flaps" over the filling, then fold in the sides and roll up. Place seam side down in the prepared baking dish and repeat with remaining cabbage leaves and filling.
• Sauce
  • To the onions in the skillet (save a bowl) add crushed tomatoes, water used to rinse out the can, tomato paste, hot pepper paste, garlic, Italian seasoning, salt and black pepper to taste. Stir together then pour over the filled cabbage leaves.
• Cover securely. Bake until cooked through in the center to 165 degrees, approximately 1 hour to 1 hour and 15 minutes.
• Garnish with chopped fresh parsley and serve.