#MEwx warm, muggy, rain likely and Grilled chicken with Italian vegetables.

Good morning Augusta

The Red Sox didn’t play last night, their next game is in London, England today at 1 in the afternoon against the N.Y. Yankees. We’re still 45 and 37. 

A direct, real-time feed from my personal weather station is available for you here.

This morning showers are likely with a slight chance for thunderstorms. Highs will be in the lower 70s with light and variable winds.

Tonight we’ll have mostly cloudy skies with a chance for showers. Patchy fog after midnight. Lows around 60°F. Light and variable winds.

The readings from my weather instruments are:

Our outdoor temperature is 69.2°F, the humidity is 89% and the Dew Point is 65.7°F.

The wind direction is West Northwest between 0.1 MPH and 0.3 MPH.

The Relative pressure is 29.90, the Absolute pressure is 29.70 and rising with a weather graphic indicating sun.

Visibility is 10.0 Miles / 16.1 Kilometers with Mostly cloudy conditions down to 1,750 ft.

The UV rating is 0 out of 16, Sunrise is 4:57 AM, Sunset is 8:27 PM, Moonrise is 2:37 AM,  Moonset is 5:08 PM  and the moon phase is waning Crescent. 

We didn’t receive any rain here over the past 24 hours. It went all around us again yesterday.

This is another grilled recipe with vegies in it. “Try it, you’ll like it!”

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