Fog, warm, muggy and Grilled Chicken with Italian Vegetables

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Good morning Augusta

This morning we have partly cloudy conditions with a high of 80°F. Winds ESE at 5 to 10 mph.

Tonight we’ll have clouds with showers later tonight. Low around 60°F. Winds ESE at 5 to 10 mph. Chance of rain 50%.

The readings from my weather instruments are:

The Dew Point is  60.8°F, the humidity is 85%, and the outdoor temp is 65.4°F.

The wind direction is West Southwest between 0.0 MPH and 0.1 MPH.

The Relative pressure is 30.05, the Absolute pressure is 29.85 and rising with a weather graphic indicating sun.

The UV rating is 0 out of 16, Sunrise is 5:14 a.m. Sunset is 8:15 p.m., Moonrise is 3:00 p.m., Moonset is 12:53 a.m. and the moon phase is Waxing Gibbous being 67% illuminated.

Visibility is 0.2 miles / 0.4 Kilometers with dense fog.

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

Space weather for today is:

The Solar flux is 72, the solar wind speed is 497 Kilometers per second and the chance of

a solar storm is 1%.

Today its going to be hot again with rain moving in tomorrow. So why not grill some chicken and put together this delicious meal with Italian vegetables.

GRILLED CHICKEN WITH ITALIAN VEGETABLES

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

1¼ cup chopped unpeeled zucchini

½ cup chopped onion

1 cup chopped fresh mushrooms

1¼ cups chopped fresh tomatoes

1/3 cup sliced ripe olives

1 tsp. Italian seasonings

¼ tsp. dried minced garlic

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 1¼ cup zucchini, ½ cup onion, 1 cup mushrooms, ¼ cup  tomatoes, 1/3 cup olives, 1 tsp. Italian seasonings, ¼ tsp. garlic and 1 tsp.  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 g fat;  28 g protein;  12 g carbohydrate;  620 mg sodium;  35 mg calcium;   2 g fiber

Diabetic Exchanges:  3 meat, 2 vegetables, ½ fat

 

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