Accessing care... wherever you are
Your Blue Shield HMO plan gives you many ways to get the care you need when you need it, whether you’re at home, at work, on vacation or traveling anywhere in the world.

Here are some of the care options we’ve made available to you, and when they can come in handy:

When you need non-urgent medical care and you can’t see your regular doctor – this could be in the middle of the night, on the weekend, or anytime your doctor’s office is closed or hard to get to. Teladoc doctors are available 24/7/365 from anywhere in the world.

NurseHelp 24/7 SM
For non-urgent medical conditions when a nurse’s advice would be sufficient or a good first step. This could be any time of day or night, and from anywhere in the world.

Access+ Specialist SM
When you’d like to see a specialist but don’t want to wait to get a referral from your primary care physician (PCP). You can go directly to a specialist within the same medical group as your PCP for a $30 copay*.

With your Blue Shield HMO plan, you are always covered for urgent and emergency care anywhere in the world. Anytime you get care through BlueCard®, you will pay only your copay at the time of service and will not have to submit any claim forms upon your return.

Away From Home Care®
If you or a covered family member needs to relocate to another state for more than 90 days – whether for school, work or personal reasons -- you can qualify to receive HMO benefits from another Blue Cross Blue Shield Association provider. This is especially useful for college students.

For more information about these care options and more, visit the Accessing care page for the Access+ HMO® plan.

* Not all medical groups or IPAs participate in this program.
Recipe icon   Weight Watchers® recipe
Creamy Parmesan Broccoli dip
Slow Cooker Lamb Stew with Leeks and Carrots
SmartPoints™ Value: 4
Prep time: 20 minutes
Cook time: 7 hours
Serves: 6
Difficulty: Easy

This comforting stew is a perfect winter warmer. It’s delicious on its own or served over mashed potatoes or celery root puree. Download recipe.
  • 2 pounds uncooked lean and trimmed lamb leg(s), cubed
  • 1/4 cup all-purpose flour
  • 2 tsp kosher salt, divided
  • 1/2 tsp black pepper, divided
  • 2 tsp olive oil, extra-virgin
  • 3 medium uncooked leeks, halved lengthwise, cut into 1 1/2-inch pieces
  • 1 pound uncooked carrots, baby-variety, halved widthwise
  • 1 cup canned chicken broth
  • 3 Tbsp Dijon Mustard
  • 2 Tbsp rosemary, fresh, minced
  • 2 cloves garlic, finely chopped
  1. In a large bowl, toss lamb with flour, 1 teaspoon salt and 1/4 teaspoon pepper.
  2. In a large nonstick skillet, heat oil over medium-high heat. Working in batches, add lamb to skillet and brown on all sides; add to slow cooker.
  3. Add leeks and carrots to slow cooker; stir to combine.
  4. In a medium bowl, whisk together broth, mustard, rosemary and garlic. Pour over lamb and vegetables; cover and cook on low setting until lamb shreds easily with a fork, about 6 hours. Stir in remaining teaspoon salt and 1/4 teaspoon pepper; serve. Yields about 1 cup per serving.

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