#MEwx Darn cold, sun and Fresh VEgetable Lasagna

Good morning Augusta.

If you want to se weather readings from my personal weather station in real-time click here.

This morning we have mostly sunny skies with highs in the mid 20s. Winds are Light and variable.

Tonight we'll have partly cloudy skies with lows around 18°F with light and variable winds.

The wind direction is east Northeast between 0.0 MPH and 0.2 MPH.

The Relative pressure is 30.22, the Absolute pressure is 30.02 and rising with a weather graphic indicating sun and some clouds.

We didn't receive any measurable rain/snow melt here over the past 24 hours, but everythiung wet froze solid overnight. 

Our outdoor temperature is 1.6°F, the humidity is  59%, the dew point is -9.4°F and our wind chill is 1.6°F. 

Visibility is 10.0 miles / 16.1 kilometers with sun and a few clouds.

The UV rating is 1 out of 16, the moon is 4.7% illuminated, the moon phase is Waxing Crescent, sunrise is 7:14 am↑ 122° Southeast, Sunset is 4:13 pm↑ 238° Southwest, Moonrise is 9:12 am↑ 122° Southeast, Moonset is 6:28 pm↑ 240° Southwest and we'll have 8 hours 59

Minutes of daylight today.

 

A little bit of exercise with this meal will help shed some weight. Ya know, I scraped the dust off of my treadmill after I pulled all of the coats off of it and it still works! Needed a bit of lube for the belt to stop all of that squeaking and creaking but it actually does work.

 

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