Fog, clouds and clearing skies "Nachos" for lunch?

Good Morning Augusta

This morning we have fog, shifting to partly cloudy skies this afternoon. A stray shower or thunderstorm is possible. High 81 ºF. Winds WNW at 10 to 15 mph.

Tonight we’ll have clear to partly cloudy skies with a low of 59 ºF. Winds W at 5 to 10 mph.

The readings from my weather instruments are:

Humidity is 97%, the Dew Point is 66ºF and the outdoor temp is 66.6ºF.

The wind direction is  West between 0.9 MPH and 2.5 MPH, with a heat index of 66ºF.

The Relative pressure is 29.66, the Absolute pressure is 29.46 and rising with a weather graphic indicating sun.

The UV rating is 1 out of 16, Sunrise is 5:40 a.m. Sunset is 7:46 P.M. Moon rise is 11:04 p.m., Moon set is 11:49 a.m., and the moon phase is waning Gibbous being 67% illuminated.

The RAW METAR readings from Augusta’s airport are:

METAR KAUG 130953Z AUTO 00000KT 6SM BR OVC003 18/18 A2981 RMK AO2 SLP094 T01830183

Visibility is 6.0 Miles / 9.7 kilometers with overcast to 300 ft / 91 m.

We received 0.07 Inches of rain here over the past 24 hours.

Space Weather for this morning is:

Today’s Solar flux is 74, the solar wind speed is 607 Kilometers per second and the chance of a solar storm is 1%.

This recipe concludes the “South of the Border” string of meals.  Delicious, isn’t it?

NACHOS

Serves:  6 – ¾ cup

 

The secret to lighter nachos is to look for low-fat tortilla chips with only 2 grams of fat per serving, then focus on adding flavorful vegetables rather than extra cheese.  Green chilies, tomatoes, green onions, and jalapeno peppers give these appetizers their pizzazz.

 

4 cups low-fat baked tortillas chips

1 cup grated extra-sharp cheddar cheese

2 tbsp. canned chopped green chiles

½ tomato, finely chopped

¼ cup sliced pitted black olives

1 green onion, finely chopped

2 tbsp. chopped cilantro

1-2 pickled jalapeno peppers, sliced (optional)

·         Preheat oven to 400 degrees.  Spray a large heatproof platter or baking sheet with nonstick cook spray.

·         Scatter the tortilla chips evenly over the platter. Sprinkle them evenly with 1 cup cheese and 2 tbsp. green chiles and broil until the cheese melts, 2 to 3 minutes.

·         Top the nachos with 1/2 chopped tomato,  ¼ cup olives, 1 onion, 2 tbsp. cilantro and the 1 to 2 jalapeno peppers, if using.  Serve immediately.

 

Exchanges:  1 carbohydrate, 1 lean meat, 1 fat

Calories:  172; fat:  9 g; cholesterol:  20 mg; sodium:  319 mg; carbohydrate 18 g; fiber:  3 g; protein:  7 g

 

NOTE:  You can add flavor by adding beans: pinto, kidney, or black beans to the cheese and chiles.