Mild with sun and the last leftover turkey recipe - other ones to come

Good morning Augusta

This morning we have a mix of sun and clouds and a high of 39ºF. Winds NNW at 10 to 20 mph.

Tonight we’ll have Some clouds that will give way to mainly clear skies overnight. Low 26ºF. Winds NW at 5 to 10 mph.

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

Humidity is 76%, the dew point is 28ºF, outside it’s ºC and 34.0ºF.

The wind direction is North Northwest between 0.3 MPH and  1.1 MPH, generating a wind chill of 34.0ºF.

The Barometric pressure is 29.69 / HPA 1005.3 and rising with a weather graphic indicating sun.

The UV rating is 0.0 out of 16, Sunrise is at 6:57 a.m. Sunset is 4:00 P.M. Moon rise is at 9:55 a.m., Moon set is 7:53 p.m. and the moon phase is waxing crescent.  

The RAW METAR reading from the airport in Augusta, Maine where the sun first touches the U.S.A. every morning isMETAR KAUG 031053Z AUTO 27003KT 10SM FEW050 FEW060 BKN075 02/M02 A2968 RMK AO2 SLP053 T00171022

Visibility is 10.0 miles / 16.1 Kilometers with clouds to 5,000 ft / 1,524 m., and 6,000 ft / 1,828 m. and mostly cloudy 7,500 ft / 2,286 m.

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

Okay folks, I promise – this is the very last leftover turkey recipe W/Dessert I’m going to post. 

I’ll post other things equally flavorful.

TURKEY IN THE STRAW

Serves 6

¾ cup Bisquick Reduced Fat Baking Mix

2/3 cup nonfat dry milk

2 eggs or equivalent in egg substitute

1 tsp dried parsley flakes

2 tsp poultry seasoning

1 cup water

1 ½ cup diced cooked turkey breast

1 cup chopped celery

½ cup finely chopped onion

Preheat oven to 375 degrees.  Spray a deep-dish 10-inch pie plate with butter-flavored cooking spray.   In a large bowl, combine baking mix, dry milk powder, egg, parsley flakes, poultry seasoning, and water.   Mix well using a wire whisk.  Stir in turkey, celery, and onion.  Pour mixture into prepared pie plate.   Bake 35 to 40 minutes or until knife inserted in center comes out clean.   Place pie plate on a wire rack and let set 5 minutes.  Cut into 6 servings.

Exchanges:  3 meat      1 starch-  163 calories   -   3 gm fat   -   18 gm protein    -   16 gm carbohydrate   -   266 mg sodium   -   1 gm fiber

 

For Dessert:

PUMPKIN PECAN CRUMBLE PIE

Serves 8

2/3 cup nonfat dry milk powder

¾ cup water

1 (15 oz.) can solid-packed pumpkin

½ cup + 2 tbsp Splenda granular

2 tsp pumpkin pie spice

2 egg equivalents

1 (6 oz) Keebler graham cracker piecrust

6 tbsp purchased graham cracker crumbs or 6 (2 ½”) graham cracker squares made into crumbs

¼ chopped pecans

Preheat oven to 375 degrees.  In a large bowl, combined dry milk powder and water.  Add pumpkin, ½ cup Splenda, pumpkin pie spice, and eggs.  Mix well to combine.  Spread mixture into piecrust.  Bake for 30 minutes.  In a small bowl, combine graham cracker crumbs, pecans, and remaining 2 tbsp Splenda.   Evenly sprinkle mixture over top of pie.  Continue baking for 20 to 25 minutes or until a knife inserted near the center comes out clean.  Place pie plate on a wire rack and cool completely.  Cut into 8 servings.

Diabetic Exchanges: 1 ½ starch/carbohydrate   -   1 fat   193 calories   -   9 gm fat    -   5 gm protein   -   23 gm carbohydrate   -   185 mg sodium   -   93 mg calcium      -   2 gm fiber