#MEwx temps bob around freezing again with clouds with Fresh VEgetable Lasagna.
This morning we have mostly cloudy skies, then partly sunny with isolated snow showers during afternoon hours. Highs around 30°F with light and variable winds becoming north around 10 mph this afternoon.
Tonight we'll have partly cloudy conditions during evening hours, then clearing. Lows will be around 10 above. Winds will remain northwest around 10 mph in the evening, becoming light and variable.
The readings from my weather instruments are:
Our outdoor temperature is 19.9°F, the humidity is 62%, the Dew point is 9.0°F with a wind chill of 19.9°F.
The wind direction is North Northwest between 0.3 MPH and 1.5 MPH.
The Relative pressure is 29.77, the Absolute pressure is 29.57 and steady 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 partly cloudy skies.
The UV rating is 0 out of 16, The moon is 46.7% illuminated, the moon phase is in its first quarter, Sunrise is 7:08 am↑ 118° Southeast, sunset is 4:32 pm↑ 242° Southwest, Moonrise is xxx, Moonset is 11:02 am↑ 80° East and we'll have 9 hours 25 minutes of daylight today.
We didn't receive any rain or snow here over the past 24 hours.
This meal is healthy as well as being hot and delicious.
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
Good Morning Augusta
This morning we have mostly cloudy skies, then partly sunny with isolated snow showers during afternoon hours. Highs around 30°F with light and variable winds becoming north around 10 mph this afternoon.
Tonight we'll have partly cloudy conditions during evening hours, then clearing. Lows will be around 10 above. Winds will remain northwest around 10 mph in the evening, becoming light and variable.
The readings from my weather instruments are:
Our outdoor temperature is 19.9°F, the humidity is 62%, the Dew point is 9.0°F with a wind chill of 19.9°F.
The wind direction is North Northwest between 0.3 MPH and 1.5 MPH.
The Relative pressure is 29.77, the Absolute pressure is 29.57 and steady 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 partly cloudy skies.
The UV rating is 0 out of 16, The moon is 46.7% illuminated, the moon phase is in its first quarter, Sunrise is 7:08 am↑ 118° Southeast, sunset is 4:32 pm↑ 242° Southwest, Moonrise is xxx, Moonset is 11:02 am↑ 80° East and we'll have 9 hours 25 minutes of daylight today.
We didn't receive any rain or snow here over the past 24 hours.
This meal is healthy as well as being hot and delicious.
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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