#MEwx Not as cold, snow, rain, ice and Dilly Shrimp Salad
If you want to se weather readings from my personal weather station in real-time click here.
This morning we have clouds with a chance for snow, then snow likely with a chance of sleet this afternoon. Total snow accumulation around an inch. Highs in the lower 30s with southwest winds 10 to 15 mph gusting to 30 mph.
Tonight we'll have clouds with a chance of snow in the evening, turning partly cloudy after midnight. Lows around 16°F with southwest winds around 10 mph, becoming west after midnight.
The wind direction is west between 0.3 MPH and 1.5 MPH.
The Relative pressure is 30.06, the Absolute pressure is 29.86 and falling with a weather graphic indicating snow and clouds.
We didn't receive any measurable snow here over the past 24 hours.
Our outdoor temperature is 30.7°F, the humidity is 42%, the dew point is 10.4°F and our wind chill is 25.0°F.
Visibility is 10.0 miles / 16.1 kilometers with overcast skies.
The UV rating is 0 out of 16, the moon is 48.1% illuminated, the moon phase is in its first quarter, sunrise is 7:13 am↑ 121° Southeast, Sunset is 4:18 pm↑ 239° Southwest, Moonrise is 11:20 am↑ 84° East, Moonset is XXX and we'll have 9 hours 5
Minutes of daylight today.
Look at the dietary content for this salad.
DILLY SHRIMP SALAD
12 oz Alaska pink shrimp (about 2-½ cups)
½ cup thinly sliced onion
¼ cup Italian-style salad dressing
¼ tsp dill weed (up to ½ tsp)
1 quart torn salad greens
¼ cup sliced water chestnuts
Combine shrimp, onion, salad dressing and dill weed. Marinate, refrigerated, 1 hour to blend flavors. Toss greens and water chestnuts in salad bowl. Spoon shrimp into center of greens. Toss just before serving.
Per Serving (excluding unknown items): 179 Calories; 9g Fat (44.0% calories from fat); 18g Protein; 7g Carbohydrate; 1g Dietary Fiber; 129mg Cholesterol; 248mg Sodium. Exchanges: 0 Grain (Starch); 2 ½ Lean Meat; ½ Vegetable; 0 Fruit; 1 ½ Fat.
*CRUNCHY KIDNEY BEAN SALAD
Serves 4 (3/4 cups)
One 16-oz can red kidney beans, rinsed and drained
¾ cup diced celery
½ cup diced green bell pepper
¼ cup finely chopped onion
½ cup Kraft fat-free mayonnaise
1 tsp dried parsley flakes
1/8 tsp black pepper
In a medium bowl, combine kidney beans, celery, green pepper, and onion. Add mayonnaise, parsley flakes, and black pepper. Mix well to combine. Cover and refrigerate for at least 15 minutes. Gently stir before serving.
Each serving equals: 64 calories 0 gm fat 3 gm Protein 13 gm Carbohydrate 267 mg Sodium 18 mg Calcium 3 gm Fiber
Diabetic Exchange: ½ meat ½ starch
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