#MEwx Sunny, mild temps and a Mexican Bake for dinner

Good morning Augusta

This morning we have mostly sunny skies and highs around 70 with light and variable winds.

Tonight we'll have mostly clear conditions with  lows in the upper 40s. Winds will be light and variable.

The readings from my weather instruments are:

Our outdoor temperature is 53.6°F, the humidity is 81% and the Dew Point is 48.0°F.

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

The Relative pressure is 29.99, the Absolute pressure is 29.79 and rising with a weather graphic indicating sun/clouds.

Visibility is 10.0 miles / 16.1 kilometers  with a thick, heavy overcast. 

The UV rating is  0 out of 16, The moon is 96.9% illuminated, the moon phase is Waxing Gibbous, Sunrise is 6:01 am↑ 77° East, Sunset is 7:16 pm↑ 282° West, Moonrise is 7:01 pm↑ 115° Southeast, Moonset is 3:58 am↑ 242° Southwest and we'll have 13 hours 15 minutes of daylight today.  

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

How about some food from "South of the Border" tonight?

MEXICAN BAKE

Serves:  6—1 ½ cup serving

1 ½ cups cooked brown rice

1 pound skinless, boneless chicken breast, cut in bite-sized pieces

1 14.5 oz. cans no-salt-added tomatoes, diced or crushed

15 oz can no-salt-added black beans, drained and rinsed

1 cup frozen yellow corn kernels

1 cup chopped red bell pepper

1 cup green bell pepper

1 cup onion

1 tbsp chili powder

1 tbsp cumin

4 garlic cloves, crushed

1 cup shredded reduced-fat Monterey Jack cheese

Preheat oven to 400 degrees.  Spread rice in a shallow 3-qt casserole.  Top with chicken.  In a bowl, combine tomatoes, beans, corn, pepper, onions, seasons and garlic.  Pour over chicken.  Top with cheese.  Bake 45 minutes.

 

Exchanges:  1 meat; 1 ½ vegetables

Calories:  304; carbohydrates:  38 gm; fiber:  7 gm; fat:  5.5 gm (2.4 gm saturated), sodium:  227 mg