#MEwx Temps around freezing again with Chicken and Broccoli

Good Morning Augusta

This morning we have mostly cloudy skies with a slight chance of snow showers during morning hours, then partly sunny this afternoon. Highs in the mid 30s. Light and variable winds.

Tonight we'll have partly cloudy conditions with lows around 19°F with light and variable winds.

The readings from my weather instruments are:

Our outdoor temperature is 21.0°F, the humidity is 86%, the Dew point is 18.3°F with a wind chill of 21.9°F.

The wind direction is Northwest between 0.0 MPH and 1.1 MPH.

The Relative pressure is 29.96, the Absolute pressure is 29.76 and steady with a weather graphic indicating snow and clouds.

If you want to see real-time instrument readings from my personal weather station click Here. That will take you directly to my weather station.

Visibility is 10.0 miles / 16.1 kilometers with partly cloudy skies again today.

The UV rating is  0 out of 16, The moon is 0.6% illuminated, the moon phase is a NEW MOON, Sunrise is 7:12 am↑ 120° Southeast, sunset is 4:22 pm↑ 240° Southwest, Moonrise is 6:57 am↑ 126° Southeast, Moonset is 3:42 pm↑ 234° Southwest and we'll have 9 hours 10 minutes of daylight today.

We didn't receive any rain or snow here over the past 24 hours, but it is now snowing outside.

If you read through the nutritional values for this meal you'll see how healthy it is. It tastes pretty good too. I ow because I've had it for dinner.

CHICKEN AND BROCCOLI (DIABETIC recipe)

1 serving

1 tbsp cornstarch

1 tbsp Sherry or fat-free chicken broth

2 tbsp soy sauce

½ cup fat-free chicken broth

1/8 tsp ground ginger

1/8 tsp garlic powder

2 medium-size chicken breast halves without skin or visible fat

1 tbsp. vegetable oil

½ cup sliced onions

2 cups (6 oz.) frozen broccoli cuts

½ cup fat-free chicken broth

Combine first 6 ingredients and mix until smooth to form a marinade. Bone chicken breasts. Freeze bones for later use in broth and cut chicken into bite-sized pieces. Place in marinade and refrigerate for 1-4 hours. Drain well, reserving marinade for later use.  Fry chicken in vegetable oil in heavy frying pan until clear and firm.  Remove chicken from frying pan with a slotted spoon, leaving as much of the fat as possible still in the frying pan. Add onions and broccoli to the fat in the frying pan. Slice any larger pieces to about 1/2-inch thickness. Cook and stir about 1 minute or until broccoli is thawed.  Add broth to vegetables, mix lightly, cover, and simmer for 5 minutes or until the broccoli is crisp-tender. Add marinade and cook and stir over moderate heat until sauce is thickened and clear. Add chicken and reheat to serving temperature.  Serve 2/3 cup per serving over rice.

Nutritive values per serving   194 cal 9gm cho 20gm pro 8gm fat 1212mg na without rice food exchanges per serving: 1 vegetable, 3 lean meat Low-sodium diets: Substitute ¼ cup lemon juice for soy sauce and use ¼ tsp. thyme instead of the ground ginger.