#MEwx Rain, Snow and a Fresh Vegetable Lasagna recipe for dinner.

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Good morning Augusta

We’re under a winter weather advisory and Special Statement, both appear in the post previous to this one. You need to read them.

This morning we have rain and a chance of freezing rain and sleet, then snow likely this afternoon. Total snow accumulation of 3 to 6 inches. Ice accumulation of up to a tenth of an inch. Highs in the mid 30s. Northeast winds around 10 mph, becoming northwest this afternoon. Chance of precipitation 70 percent.

Tonight we’ll have mostly cloudy skies with a chance for snow. Lows in the mid 20s. Northwest winds 10 to 15 mph.

The readings from my weather instruments are:

The Wind Chill is 28.9°F, Dew Point is 36.1°F, the humidity is 99%, and the outdoor temp is 36.9°F.

The wind direction is North Northeast between 5.1 MPH and 7.4 MPH.

The Relative pressure is 29.17, the Absolute pressure is 28.97 and falling with a weather graphic indicating rain/snow.

Visibility is 0.5 miles / 0.8 Kilometers with clouds above this foggy crud somewhere.

The UV rating is 0 out of 16, Sunrise is 7:14 A.M., Sunset is 4:18 P.M., Moonrise is 9:26 A.M., Moonset is 7:49 P.M. and the moon phase is Waxing Crescent.

Augusta’s RAW METAR readings are:

METAR KAUG 091153Z AUTO 36007KT 1/2SM FG VV003 01/01 A2931 RMK AO2 SLP931 60012 70021 I6014 T00060006 10006 21006 56044

We’ve received roughly 0.25 of an inch of rain, and it’s still drizzeling out there.

As an added inducement to stick with your 2019 diet, go online and choose a new bathing suit for this summer. Make sure you order the size you EXPECT to be by the time the temps hit the 70’s and 80’s.

Make this for dinner tonight, It’ll help with the weight loss.

FRESH VEGETABLE LASAGNA

            Serves:  8

 

8 oz. uncooked lasagna noodles

1 package (10 oz.) frozen chopped spinach, thawed and well drained

1 cup shredded carrots

½ cup sliced green onions

½ cup sliced red bell pepper

¼ cup chopped fresh parsley

½ tsp. black pepper

1½ cups low-fat (1%) cottage cheese

1 cup buttermilk

½ cup plain nonfat yogurt

2 egg whites

1 cup sliced mushrooms

1 can (14 oz) artichoke hearts, drained and chopped

2 cups (8 oz) shredded part-skim mozzarella cheese, divided

¼ cup freshly grated Parmesan cheese

  • Cook pasta according to package directions, omitting salt; drain.  Rinse under cold water; drain well.  Set aside.
  • Preheat oven to 375 degrees.  Pat spinach with paper towels to remove excess moisture.  Combine spinach, 1 cup carrots, ½ cup green onion, ½ cup bell pepper, ¼ cup fresh parsley, and ½ tsp. black pepper in large bowl; set aside.
  • Combine 1½ cups cottage cheese, 1 cup buttermilk, ½ cup yogurt, and 2 egg whites in food processor or blender.  Cover; process until smooth.
  • Spray 134x9-inch baking pan with nonstick cooking spray.  Arrange third of lasagna noodles in bottom of pan.  Spread with half of cottage cheese mixture, half of vegetable mixture, ½ cup of mushrooms, half of artichokes and ¾ cup mozzarella.  Repeat layers ending with noodles.  Sprinkle with remaining ½ cup mozzarella and ¼ cup Parmesan cheese.
  • Cover, bake 30 minutes.  Remove cover; continue baking 20 minutes or until bubbly and heated through.  Remove from oven; let stand 10 minutes.  Cut into 8 pieces to serve.

 

 

Exchanges:  1 starch, 3 vegetables, 2 lean meat, ½ fat

Calories:  287; carbohydrates:  33 g; fiber:  3 g; fat:  7 g; cholesterol:  22 mg; sodium:  568 mg: protein:  23 g

 

 

 

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