Warm, melting temps and two more breakfast recipes

Good Morning Augusta

This morning we have clouds with occasional rain showers. Our high will be 39ºF. Winds will be from the NW at 10 to 15 mph. Chance of rain 50%.

Tonight we’ll have mainly clear skies and a low of 27ºF. Winds will be from the WSW at 5 to 10 mph.

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

Humidity is 96%, the dew point is 35ºF, outside it’s 2.2ºC and 36.0ºF.

The wind direction is North between 4.0 MPH and 8.3 MPH, generating a wind chill of 36.0ºF.

The Barometric pressure is 29.37 / HPA 994.3 and rising with a weather graphic indicating sun.

The UV rating is 0 out of 16, Sunrise is at 7:04 a.m. Sunset is 4:39 P.M. Moon rise is at 5:02 p.m., Moon set is 2:44     p.m. and the moon phase is waning crescent.   

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

METAR KAUG 251153Z AUTO 35012KT 4SM BR OVC006 01/M01 A2935 RMK AO2 RAE25 SLP941 P0000 60000 70102 T00111006 10011 20006 53014

Visibility is 4.0 miles / 6.4 Kilometers with overcast 600 ft / 182 m.

We’ve received 0.50 inches of precip here over the past 24 hours, and some of that is snow melt.

Space Weather for this morning is:

Today’s Solar flux is 82, the solar wind speed is 343 Kilometers per second and the chance of a solar storm is 1%.

Today’s recipes  are more choices for breakfast, and I think you’ll like both of them.

HAM-AND-APPLE-TOPPED BISCUITS

Serves:  6

1 ½ cups 97% fat-free ham or extra-lean ham

3 small unpeeled chopped cooking apples

½ cup raisins

1 cup Sugar Free Maple Syrup

¾ tsp apple pie spice

6 warm baked refrigerated buttermilk biscuits

In a large skillet sprayed with butter-flavored cooking spray, sauté’ ham and apples over medium heat for 5 minutes, stirring occasionally.  Add raisins, maple syrup, and apple pie spice.  Mix well to combine.  Lower heat and simmer 2 to 3 minutes.  For each serving, place 1 biscuit on plate and spoon about ½ cup ham mixture over top.

Exchanges:  1 fruit; 1 meat; 1 starch

Calories:  215; fat:  6 gm; protein:  10 gm; carbohydrate:  30 gm; sodium:  694 mg; fiber:  2 gm.

 

And:

 

EGG CASSEROLE

Servings:  8 servings

1 ½ cups sliced celery

1 cup chopped green pepper

1 medium onion, sliced

1 tbsp reduced-calorie margarine, melted

1 tbsp flour

1 tsp salt

1 (16 oz) can low-sodium whole tomatoes, undrained

¼ tsp hot sauce

6 hard-cooked eggs, chopped

2 cups hot cooked rice (cooked without salt or fat)

Vegetable cooking spray

½ cup shredded low-fat process American cheese

1.                  Sauté’ celery, green pepper, and onion in margarine in a 3-qt. Saucepan until vegetables are tender.

2.                  Add flour and salt, stirring to blend.

3.                  Stir in tomatoes and hot sauce; bring to a boil.  Reduce heat, and simmer, uncovered, 10 minutes or until mixture is thickened and bubbly, stirring occasionally.

4.                  Carefully stir in chopped eggs.  Spoon rice in bottom of a 2 qt casserole dish coated with cooking spray.  Pour egg mixture over rice, and bake, uncovered, at 350 degrees for 15 to 30 minutes or until thoroughly heated.  Top with cheese during the last 5 minutes of baking time.

Exchanges:  1 starch; 1 medium-fat meat

Calories:   148; Fat:  6 gm; Carbohydrate:  16 gm; fat:  6 mg; Fiber:  1 gm; Cholesterol:  207mg; protein;  8 gm; sodium:  504