#MEwx Colder, sunny, a full moon and Chicken Quesadillas

Good Morning Augusta

This morning we have mostly sunny skies with highs in the upper 20s. West winds are around 10 mph. Wind chills are as low as zero this morning.

Tonight we'll be mostly clear during evening hours, becoming partly cloudy. Lows around 17°F with light and variable winds.

The readings from my weather instruments are:

Our outdoor temperature is 15.1°F, the humidity is 41%, the Dew point is -4.4°F with a wind chill of 15.1°F.

The wind direction is North northwest between 0.9 MPH and 2.5 MPH.

The Relative pressure is 30.25, the Absolute pressure is 30.05 and rising with a weather graphic indicating sun.

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

Visibility is 10.0 miles / 16.1 kilometers with bright sun and a few clouds.

The UV rating is 1 out of 16, The moon is  98.9% illuminated, the moon phase is a FULL MOON, Sunrise is 6:20 am↑ 101° East, sunset is 5:23 pm↑ 259° West, Moonrise is 4:36 pm↑ 69° East, Moonset is 6:24 am↑ 294° Northwest and we'll have 11 ours 3 minutes of daylight today.

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

How about some of these for dinner tonight?

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