#MEwx Slightly cooler, sun and a great Nachos recipe

Good morning Augusta

We're under an elevated fire danger statement again today which you can read in the post preceding this one. The bottom line is that you need to be careful if you're going to BBQ anything today.

This morning we have mostly sunny skies with and much cooler temps with highs in the mid 60s. Northeast winds around 10 mph gusting to 20 mph, becoming east this afternoon.

Tonight it will be clear and cooler with lows in the upper 30s. Winds will be southeast around 10 mph in the evening, becoming light and variable.

The readings from my weather instruments are:

Our outdoor temperature is 60.4°F, the humidity is 28% the dew point is 27.1°F and our wind chill is 60.4°F.

The wind direction is east Northeast between 11.4 MPH and 13.5 MPH.

The Relative pressure is 30.06, the Absolute pressure is 29.86 and rising with a weather graphic indicating sun.

Visibility is 10.0 Miles with sunny skies.

The UV rating is 1 out of 16, The moon is 0.6% illuminated, the moon phase is waxing crescent, Sunrise is 5:04 am↑ 59° Northeast, Sunset is 8:08 pm↑ 301° Northwest,

Moonrise is 5:45 am↑ 61° Northeast, Moonset is 9:12 pm↑ 301° Northwest and we'll have 15 hours 4 minutes of daylight today.  

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

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 chilies

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 chilies 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 chilies.