#MEwx Cold, rain/snow mix and a flavor shift to a Tetrazzini dish for dinner
This morning we have rain, as much as 1 inch possible. High near 40°F. Winds NNE at 10 to 15 mph.
Tonight we’ll have some clouds with colder temps as low as 22°F. Winds WNW at 10 to 20 mph.
The readings from my weather instruments are:
The Wind Chill is 35.1°F, Dew Point is 33.4°F, the humidity is 98%, and the outdoor temp is 35.1°F.
The wind direction is Northeast between 0.0 MPH and 0.3 MPH.
The Relative pressure is 30.09, the Absolute pressure is 29.89 and falling with a weather graphic indicating rain.
Visibility is 10.0 miles / 16.1 Kilometers with mostly cloudy skies to 200 feet and overcast up to 1,000 feet.
The UV rating is 0 out of 16, Sunrise is 6:32 A.M., Sunset is 4:13 P.M., Moonrise is 11:43 A.M., Moonset is 9:15 P.M. and the moon phase is waxing crescent.
We received 0.30 inches of rain here over the past 24 hours.
How about a change to some Tetrazzini? Great flavor shift.
HAM (OR TURKEY) TETRAZZINI
Serves 6 (1 cup)
(IN THIS RECIPE, TURKEY COULD BE USED INSTEAD OF HAM. ALL OTHER INGREDIENTS ARE THE SAME)
1 full cup extra-lean ham
½ cup chopped onion
1 (10 ¾ oz) can Healthy Request Cream of Mushroom Soup
¾ cup shredded reduced-fat cheddar cheese
1 cup frozen peas
2 tbsp canned chopped pimiento
2 tbsp fresh parsley or 2 tsp dried parsley flakes
1/8 tsp black pepper
2 cups chopped cooked spaghetti, rinsed and drained
In a large skillet sprayed with butter-flavored cooking spray, sauté ham and onion until onion is tender, about 5 minutes. Stir in mushroom soup and cheddar cheese. Cook over low heat, stirring often, until cheese melts. Add peas, pimiento, parsley, black pepper, and spaghetti. Mix well to combine. Lower heat and simmer 5 to 10 minutes, stirring often.
HINT: 1 ½ cups uncooked spaghetti usually cook to about 2 cups.
Exchanges: 1 ½ meat - 1 ½ starch 197 calories - 5 gm fat - 15 gm protein - 23 gm carbohydrate - 669 mg sodium - gm fiber
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