Warm, sunny and a recipe for a fantastic Mexican Bake
This morning we have sun with a high of 79 ºF. Winds N at 10 to 15 mph.
Tonight we’ll have clear skies with a low of 56 ºF. Winds will be light and variable.
The readings from my weather instruments are:
Humidity is 69%, the Dew Point is 50ºF and the outdoor temp is 60.6ºF.
The wind direction is North between 1.9 MPH and 4.9 MPH, with a heat index of 61ºF.
The Relative pressure is 29.80, the Absolute pressure is 29.60 and rising with a weather graphic indicating sun.
The UV rating is 1 out of 16, Sunrise is 5:24 a.m. Sunset is 8:05 P.M. Moon rise is 1:24 p .m., Moon set is xx:xx p.m., and the moon phase is waxing crescent being 49% illuminated.
The RAW METAR readings from Augusta’s airport are:
METAR KAUG 301053Z AUTO 33006KT 10SM CLR 14/10 A2996 RMK AO2 SLP145 T01390100
Visibility is 10.0 Miles / 16.1 kilometers with clear skies today.
We didn’t receive any rain here over the past 24 hours.
Space Weather for this morning is:
Today’s Solar flux is 80, the solar wind speed is 385 Kilometers per second and the chance of a solar storm is 1%.
Let’s get back to an ethnic meal that’s a real tasty treat.
MEXICAN BAKE
Serves: 6—1 ½ cup serving
1 ½ cups cooked brown rice
1 pound skinless, boneless chicken breast, cut in bite-sized pieces
1 14.5 oz. cans no-salt-added tomatoes, diced or crushed
15 oz can no-salt-added black beans, drained and rinsed
1 cup frozen yellow corn kernels
1 cup chopped red bell pepper
1 cup green bell pepper
1 cup onion
1 tbsp chili powder
1 tbsp cumin
4 garlic cloves, crushed
1 cup shredded reduced-fat Monterey Jack cheese
Preheat oven to 400 degrees. Spread rice in a shallow 3-qt casserole. Top with chicken. In a bowl, combine tomatoes, beans, corn, pepper, onions, seasons and garlic. Pour over chicken. Top with cheese. Bake 45 minutes.
Exchanges: 1 meat; 1 ½ vegetables
Calories: 304; carbohydrates: 38 gm; fiber: 7 gm; fat: 5.5 gm (2.4 gm saturated), sodium: 227 mg
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