Mild, cloudy and a quick beef stroganoff recipe

Good Morning Augusta

This morning we have  snow, that will transition to snow showers during the afternoon. High will be 31ºF with SW winds at 5 to 10 mph. Chance of snow 90%. Snow accumulating 1 to 3 inches.

Tonight we’ll have  clear to partly cloudy skies with a low of 21ºF. Winds will be from theNW at 5 to 10 MPH.

The readings from my weather instruments in the North field are:

Humidity is 88%, the dew point is 24ºF, outside it’s -1.6ºC and 29.2ºF.

The wind direction is Southeast between 0.0 MPH and  0.3 MPH, generating a wind chill of 29.2ºF.

The Barometric pressure is 30.08 / HPA 1018.6 and rising with a weather graphic indicating clouds.

The UV rating is 0.0 out of 16, Sunrise is at 7:12 a.m. Sunset is 4:03 P.M. Moon rise is at 12:39 a.m., Moon set is 12:32 p.m. and the moon phase is in its last quarter.  

The RAW METAR reading from the airport in Augusta, Maine is:

METAR KAUG 221153Z AUTO 15004KT 10SM OVC100 M02/M06 A3002 RMK AO2 SLP171 T10221056 10000 21028 5800

Visibility is 10.0 miles / 16.1 Kilometers with overcast conditions to 10,000 ft / 3,048 m.

We didn’t receive any rain or snow over the past 24 hours.

For a great, quick recipe to warm you up after chipping ice or shoveling snow, try this:

QUICK BEEF STROGANOFF

Servings:  8 – 1½ cups

12 oz. egg noodles

1 tbsp. olive oil

1 medium onion, chopped

1 lb. top round stead, trimmed and sliced ¼ inch thick

½ tsp. garlic powder

1/8 tsp. ground black pepper

1 10 ¾ oz. can low-fat, low-sodium cream of mushroom soup

1¼ cups low-fat (1%) milk

1 tbsp. flour

½ cup reduced-fat sour cream

·    Cook the noodles according to package directions, omitting the salt.  Drain and place in a large casserole dish; keep warm.

·    In a large saucepan, heat the oil.  Cook the 1 medium onion, stirring occasionally, until it starts to turn opaque, about 3 minutes.

·    Reduce the heat to low; add the steak and cook, stirring as needed, until the meat is no longer pink, about 5 minutes.  Stir in the ½ tsp. garlic powder and 1/8 tsp. black pepper.

·    Add can of soup, stir in, then fill the empty soup can with cold milk.  Combine ½ cup + 2 tbsp. milk with the meat mixture and stir.

·    Add the 1 tbsp. flour to the remaining milk in the can and stir until smooth.

Pour into the meat mixture and stir until smooth.  Cook about 5 minutes.

·         Stir in the ½ cup sour cream and continue to cook until sauce is again heated through, 2 minutes.

·         Pour the meat and sauce onto the noodles in the casserole dish; serve immediately.

Exchanges:  2½ starch, 2 lean meat

Calories:  308; fat:  8 g; cholesterol:  77 mg; sodium: 198 mg; carbohydrate:  39 g; fiber:  2 g; protein:  19 g  

And for dessert:

BLACK BOTTOM LEMON CREAM PIE

8 servings

1 (4-serving) package JELL-O sugar-free instant chocolate pudding mix

1 1/3 cups Non fat dry milk powder

2 ¼ cups of water

1 (6-ounce) Keebler shortbread piecrust

1 (4-serving) package JELL-O sugar-free instant vanilla pudding mix

1 (4 serving) package JELL-O sugar-free lemon gelatin

½ cup Cool Whip Free

1 tbsp mini chocolate chips

In a large bowl, combine dry chocolate pudding mix, 2/3 cup dry milk powder, and 1 cup water.  Mix well using a wire whisk.  Spread mixture into piecrust.  In another large bowl, combine dry vanilla pudding mix, dry gelatin, remaining 2/3 cup dry milk powder, and remaining 1 ¼ cups water.  Mix well using a wire whisk.  Blend in Cool Whip Free.  Spread mixture evenly over chocolate layer.  Evenly sprinkle chocolate chips over the top.  Refrigerate for at least 1 hour.  Cut into 8 servings.

Diabetic exchanges:  2 starch/carbohydrate – 1 fat  189 calories -   5 gm fat   -   6 gm protein  -  30 gm carbohydrate   -  557 mg sodium   -  139 mg calcium   - 1 gm fiber