#MEwx Cold, some wind and dusting of snow with Stuyffed Haddock Fillets

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Good Morning Augusta

This morning we have cloudy skies with a chance of snow showers and possible patchy freezing drizzle. Highs in the lower 30s with north winds around 10 mph, gusting to 20 mph.

Tonight we'll have cloudy skies with a chance of snow showers in the evening. Lows in the mid 20s with north winds around 10 mph.

The readings from my weather instruments are:

Our outdoor temperature is 27..3°F, the humidity is 91%, the Dew point is 25.0°F with a wind chill of 19.4°F.

The wind direction is East Northeast between 8.9 MPH and 13.7 MPH.

The Relative pressure is 29.91, the Absolute pressure is 29.71 and rising with a weather graphic indicating Sun and clouds.

If you want to see real-time instrument readings from my personal weather station click Here. That will take you directly to my weather station.

Visibility is 10.0 miles / 16.1 kilometers with complete cloud cover and a light snowfall.

The UV rating is  0 out of 16, The moon is 60.0% illuminated, the moon phase is       in its 3rd quarter, Sunrise is 7:14 am↑ 121° Southeast, sunset is 4:14 pm↑ 239° Southwest, Moonrise is 11:35 pm↑ 91° East, Moonset is 11:15 am↑ 273° West and we'll have 9 hours 0 minutes of daylight today.

We received a dusting of snow  here over the past 24 hours.

Okay, let's shift from a salad back to a low-cal recipe with fish in it.

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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