Clear and very cold with another very healthy recipe, counterbalanced with dessert

Good Morning Augusta

WE’re under a storm warning and remain under a wind chill advisory so bundle up.

This Morning we have abundant sunshine with a high of only 6 ºF. Winds from the W at 10 to 20 mph. 

Tonight we’ll have clear skies early followed by cloudy skies overnight. Our Low will be -1F with winds being light and variable.

The readings from my weather instruments in the North field are:

Humidity is 47%, the dew point is -13ºF, outside it’s -21ºC and -6.8ºF.

The wind direction is West between 5.4 MPH and  9.6 MPH, generating a wind chill of -10.8ºF.

The Barometric pressure is 30.24 / HPA 10240 and rising with a weather graphic indicating sun.

The UV rating is 0.0 out of 16, Sunrise is at 7:09 a.m. Sunset is 4:00 P.M. Moon rise is at 7:21 p.m., Moon set is 9:13 p.m. and the moon phase is Waning crescent.  

The RAW METAR reading from the airport in Augusta, Maine is:

METAR KAUG 161153Z AUTO 30004KT 10SM CLR M22/M31 A3017 RMK AO2 SLP225 T12221311 11200 21222 53049 

Visibility is 10.0 miles / 16.1 Kilometers with clear and bitterly cold conditions.

We didn’t receive any snow here over the past 24 hours.

And, just to keep your diet intact (At least until the 24-25 of Dec.):

GRILLED CHICKEN WITH ITALIAN VEGETABLES

16 oz skinned and boned uncooked chicken breasts, cut into 4 pieces

1 ¼ chopped unpeeled zucchini

½ cup chopped onion

1 cup chopped fresh mushrooms

1 ¼ cups chopped fresh tomatoes

1/3 sliced ripe olives

1 tsp Italian seasons

¼ tsp dried minced garlic

1 tbsp fresh parsley or 1 tsp dried parsley flakes

Dip chicken pieces in Italian dressing.  In a large skillet sprayed with olive oil-flavored cooking spray, brown chicken pieces about 4 minutes on each side. Meanwhile, pour any remaining Italian dressing into another large skillet sprayed with olive oil-flavored cooking spray.  Add zucchini, onion, mushrooms tomatoes, olives, Italian seasoning, garlic and parsley flakes.   Mix well to combine.   Cook over medium heat until chicken is tender, stirring occasionally.  When serving, spoon full ½ cup vegetable mixture over each piece of chicken.

Each serving equals: 178 calories  2 gm fat  28 gm protein  12 gm carbohydrate  620 mg sodium  35 mg calcium   2 gm fiber Diabetic:  3 meat   -  2 vegetables  -  ½ fat

And, to counter-act all of that healthy eating:

TRIPLE DECKER DESSERT (for the kids “of course”)

Serves:  8

12 (2 ½-inch) graham cracker squares

1 (8-oz) package fat-free cream cheese

1 tbsp fat-free milk

1 tsp vanilla extract

2 tbsp Splenda

1 (4-serving) package sugar-free butterscotch pudding mix

1 1/3 cups nonfat dry milk powder

2 ½ cups water

1 (4- serving) sugar-free instant chocolate pudding mix

1 cup Cool Whip Lite

1 tsp coconut extract

2 tbsp flaked coconut

1 tbsp mini chocolate chips

Place 9 of the 12 graham cracker squares in a 9-by-9-inch cake pan.  In a small bowl, stir the package of 8 oz. fat free cream cheese with a spoon until soft. 

Stir in 1 Tbsp milk, 1 Tspn vanilla extract, and 2 Tbsp of Splenda. 

Spread cream cheese mixture evenly over the 9 graham crackers.  In a medium bowl, combine the package of dry butterscotch pudding mix, 2/3 cup dry milk powder, and 1 1/4 cups water.  Mix well using a wire whisk.  Pour butterscotch mixture evenly over cream cheese mixture. 

Next, combine the package of dry chocolate pudding mix, the remaining 2/3 cup dry milk powder, and remaining 1 ¼ cups water.  Mix well using a wire whisk.  Pour this chocolate mixture over the butterscotch mixture.  Refrigerate for 5 minutes. 

Next, In a small bowl, combine the 1 cup of Cool Whip Lite and 1 Tsp coconut extract.  Spread this Cool Whip Lite mixture evenly over chocolate layer. 

Crush the remaining 3 graham cracker squares and sprinkle them evenly over the Cool Whip Lite.  Evenly sprinkle the 2 Tbsp of flaked coconut and 1 Tbsp of mini chocolate chips on top. 

Refrigerate for at least 2 hours.  Cut into 8 servings.

Exchanges:  1 starch/carbohydrate; ½ meat; ½ fat free milk

Calories:  167; Fat:  3 gm; Protein:  9 gm; Carbohydrate:  26 gm; Sodium:  653; Calcium:  142 mg; Fiber:  0 gm