#MEwx Cold, snow on its way and Stuffed Haddock Fillets for dinner

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Good morning Augusta

We’re still under the winter storm warning, you need to read it in its entirety in the post preceeding this one.

This morning we have partly sunny skies, turning mostly cloudy with a chance of snow this afternoon. Highs around 20°F. Light and variable winds.

Tonight we’ll have potential snow accumulations of 3 to 6 inches. Not as cold with lows around 18°F. Temperatures rising into the upper 20s after midnight. Light and variable winds, becoming east around 10 mph after midnight.

The readings from my weather instruments are:

The Wind Chill is -8.3°F, Dew Point is -23.1°F, the humidity is 32%, and the outdoor temp is -0.2°F.

The wind direction is North Northwest between 1.1 MPH and 3.0 MPH.

The Relative pressure is 30.12, the Absolute pressure is 29.92 and falling with a weather graphic indicating rain/snow.

Visibility is 10.0 miles / 16.1 Kilometers with clear skies for the time being.

The UV rating is 1 out of 16, Sunrise is 7:00 A.M., Sunset is 4:44 P.M., Moonrise is 1:44 A.M., Moonset is 11:58 A.M. and the moon phase is waning crescent. 

Augusta’s RAW METAR readings are:

METAR KAUG 291153Z AUTO 36006KT 10SM CLR M18/M23 A3018 RMK AO2 SLP228 T11781233 11156 21178 53010

We didn’t receive any rain or snow here over the past 24 hours but it’s on its way.

There’s a storm moving in, stay home, get on that treadmill and lift some weights. Then make this 199 calorie meal for dinner.

STUFFED HADDOCK FILLETS

Serves 4

 

4 (2½ oz) haddock fillets

Vegetable cooking spray

½ cup finely chopped onion

1 clove garlic, minced

¼ cup finely chopped celery

¼ cup finely chopped carrot

¼ cup minced sweet red pepper

1/8 tsp. thyme

2 tbsp. chopped fresh parsley,

1 tbsp. grated Parmesan cheese

1 tbsp. low-calorie mayonnaise substitute

½ Dijon mustard

1 tbsp. lemon juice

  • Rinse fillets thoroughly in cold water; pat dry with paper towels.  Set aside.
  • Coat a medium skillet with cooking spray, place over medium heat until hot.  Add ½ cup finely chopped onion and 1 clove garlic; sauté until tender.  Add  ¼ cup finely chopped celery, ¼ cup carrot and ¼ cup sweet pepper; cover and cook over medium-low heat, stirring occasionally, 5 minutes or until vegetables are tender.
  • Stir in 1/8 tsp. thyme, and cook over medium-high heat all moisture has evaporated; 1 tbsp. chopped parsley.
  • Spoon an equal amount of mixture in center of each fillet; roll up lengthwise and secure with a wooden pick.  Place rolls, seam side down, in a shallow casserole dish coated with cooking spray.
  • Combine 1 tbsp. cheese, 1 tbsp. mayonnaise substitute, and 1/23 mustard; spread mixture evenly over rolls, and sprinkle with lemon juice.
  • Bake at 400 degrees for 20 minutes or until fish is lightly browned and flakes easily when tested with a fork.  Sprinkle with 1 tbsp. parsley and serve.

Exchanges:  3 lean meat; 1 vegetable

Calories:  199; fat:  8 g; carbohydrate:  4 g; fiber:  Trace; cholesterol:  78 mg; sodium:  259 mg

 

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