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Ontario Doctor Battles $600K COVID-19 Billing Repayment in Court

  Dr. Elaine Ma, right, administers a dose to a patient during a drive-thru COVID-19 vaccination clinic at St. Lawrence College in Kingston, Ont., on Jan. 2, 2022. A Kingston family physician, Dr. Elaine Ma , is challenging a provincial order requiring her to repay more than $600,000 to Ontario’s Health Insurance Plan (OHIP) over alleged improper billing tied to COVID-19 vaccinations. Dr. Ma, widely recognized for her role in organizing drive-through vaccination clinics during the height of the pandemic, administered shots to thousands of residents at sites such as St. Lawrence College and Richardson Stadium . Her efforts earned her praise as a “hero” and an Award of Excellence from the Ontario College of Family Physicians in 2021. However, provincial auditors later determined that her clinics did not meet OHIP’s billing requirements. Officials allege she billed 21 times the eligible payment amounts , leading to a repayment order of approximately $600,962.61 plus interest f...
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5-Ingredient Roasted Lemon Chicken & Vegetables




This lemony baked chicken thigh recipe has only 5 ingredients and comes with a side of veggies that roast alongside the chicken for a complete weeknight dinner. Bone-in skinless chicken breast cut in half can be used instead of the thighs, if you prefer.

Ingredients:
  • 1/4 cup chopped fresh herbs, such as oregano or thyme, divided
  • 2 tablespoons extra-virgin olive oil, divided
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon ground pepper, divided
  • 5 cups cubed root vegetables, such as potatoes, carrots and/or turnips
  • 1 large red onion, cut into 1-inch-thick wedges
  • 4 bone-in, skinless chicken thighs ( 1 1/2- 2 pounds)
  • 1 lemon, cut into 8 wedges

Directions:

1. Preheat oven to 450°F.

2. Combine 2 tablespoons herbs, 1 tablespoon oil and 1/4 teaspoon each salt and pepper in a large bowl. Add root vegetables and onion; toss to coat. Spread on a large rimmed baking sheet.

3. Combine the remaining 2 tablespoons herbs, 1 tablespoon oil and 1/4 teaspoon each salt and pepper in the same bowl. Add chicken; toss to coat. Place the chicken on top of the vegetables and tuck 4 lemon wedges in.

4. Roast, stirring the vegetables twice, until the vegetables are tender and an instant-read thermometer inserted in the thickest part of the chicken without touching bone registers 165°F, about 30 minutes. 
Discard the roasted lemon wedges. Squeeze the remaining 4 lemon wedges over the chicken.
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