#MEwx corrected forecast for the day

Good morning Augusta

This morning we have sunny skies with highs around 70°F. Winds will be light and variable, becoming southwest around 10 mph this afternoon.

Tonight it will be mostly clear with lows in the lower 40s. South winds around 10 mph during evening hours, becoming light and variable.

The readings from my weather instruments are:

Our outdoor temperature is 55.9°F, the humidity is 52% the dew point is 38.7°F and our wind chill is 55.9°F.

The wind direction is Northwest between 0.0 MPH and 0.2 MPH.

The Relative pressure is 30.42, the Absolute pressure is 30.32 and rising with a weather graphic indicating sun.

Visibility is 10.0 Miles with bright and sunny skies again.

The UV rating is 1 out of 16, The moon is 4.9% illuminated, the moon is waning crescent, Sunrise is 5:06 am↑ 60° Northeast, Sunset is 8:05 pm↑ 300° Northwest,

Moonrise is 4:21 am↑ 78° East, Moonset is 6:01 pm↑ 285° West and we'll have 14 hours 59 minutes of daylight today.  

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

CHICKEN QUESADILLAS

Serves:  8 – 2 wedges each

This super-simple appetizer is even faster if you have a pancake griddle; simply preheat, spray with nonstick cooking spray, and prepare all the quesadillas at once.  Trim the fat even further by replacing the traditional cheeses with a reduced-fat jack cheese spiked with pepper.

1 cup shredded Mexican Chihuahua, Monterey Jack, Pepper Jack, or brick cheese

1 green onion, minced

1-3 tbsp. canned chopped green chilies (to taste)

1 cup chicken breast cut up

4 8-inch flour tortillas

Chunky salsa, for topping or dip

Low fat sour cream for dipping

 

• In a medium bowl, toss together the 1 cup cheese, 1 green onion, and 1 to 3 tbsp. chilies, 1 cup chicken; set aside.
• Spray a medium skillet with nonstick cooking spray and place over medium heat.  When hot, add 1 tortilla and sprinkle it with one-fourth of the cheese mixture. 
• When the cheese begins to melt, about 1 minute, fold the tortilla in half.  Continue cooking until lightly browned and crisp on both sides, about 1 minute. 
• Transfer to a cutting board.  Repeat with the remaining tortillas and filling.
• Cut into 4 wedges with a knife or pizza cutter and serve immediately with the salsa.

 

Exchanges:  1 starch, 1 fat, ½ meat

Calories:  134; fat:  6 g; cholesterol:  12 mg; sodium:  211 mg; carbohydrate:  14 g; fiber:  1 g; protein:  6 g