#MEwx Snow, some rain and Fresh VEgie Lasagna

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Good morning Augusta

We’re still under a winter weather advisory until noon today, but you need to read it in the post preceding this one.

This morning we have cloudy skies, continuing snow and a slight chance of freezing rain later this morning. Highs in the upper 30s. Light and variable winds, becoming west around 10 mph this afternoon.

Tonight we’ll have mostly clear skies, then becoming partly cloudy. Lows in the lower 20s. Northwest winds around 10 mph.

The readings from my weather instruments are:

The Wind Chill is 23.2°F, Dew Point is 18.5°F, the humidity is 82%, and the outdoor temp is 23.2°F.

The wind direction is North Northwest between

0.1 MPH and 0.2 MPH.

The Relative pressure is 29.82, the Absolute pressure is 29.62 and falling with a weather graphic indicating snow/rain.

Visibility is 2.0 miles / 3.0 Kilometers with overcast skies to 3,200 ft / 975 m.

The UV rating is 0 out of 16, Sunrise is 6:29 A.M., Sunset is 5:16 P.M., Moonrise is 7:58 P.M., Moonset is 7:55 A.M. and the moon phase is waning gibbous.

Augusta’s RAW METAR readings are:

SPECI KAUG 211211Z AUTO 14003KT 2SM -SN BR OVC032 M05/M06 A2990 RMK AO2 P0000 T10501061

We received roughly 3 inches of snow here over the past 24 hours, and it’s still dusting out there.

This dish is hot and definitely low-cal. Feeling any slimmer yet?

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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