#MEwx Slightly higher temps and Ginger Chicken Breast

Good morning Augusta.

If you want to se weather readings from my personal weather station in real-time click here.

This morning we have clouds and windy  conditions with highs in the mid 30s. North winds around 10 mph gusting to 25 mph, increasing to 15 to 20 mph gusting to 35 mph this afternoon.

Tonight we'll have mostly cloudy skies during evening hours, becoming partly cloudy. Much cooler with lows around -3°F with north winds 20 to 25 mph gusting to 40 mph. Wind chill values can drop as low as -24°F.

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

The Relative pressure is 29.83, the Absolute pressure is 29.63 and steady with a weather graphic indicating clouds.

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

Our outdoor temperature is 25.7°F, the humidity is  69%, the dew point is 16.9°F and our wind chill is 25.7°F. 

Visibility is 10.0 miles / 16.1 kilometers with  overcast again this morning.

The UV rating is 0 out of 16, the moon is 89.5% illuminated, the moon phase is Waxing Gibbous, sunrise is 7:12 am↑ 120° Southeast, Sunset is 4:24 pm↑ 241° Southwest, Moonrise is 1:29 pm↑ 54° Northeast, Moonset is 4:39 am↑ 304° Northwest and we'll have 9 hours 13

Minutes of daylight today.

 

GINGERED CHICKEN BREAST

Serves:  4

1 tbsp. fresh lemon juice

1½ grated fresh ginger

½ tsp. freshly ground black pepper

2 cloves garlic

4 boneless, skinless chicken breast halves

 

• Combine 1 tbsp. lemon juice, 1½ tsp. ginger, ½ tsp. black pepper and 2 cloves of garlic in a small bowl.
• Place the chicken breast in a deep bowl.  Pour the ginger mixture over the breasts, turning once to coat both sides.  Cover, and refrigerate for 30 minutes to 2 hours.
• Spray a large nonstick skillet with cooking spray.  Heat the skillet on medium-high until hot.  Add the chicken.
• Cook, turning once, until tender, about 8 minutes.

Exchanges:  6 lean meat

Calories:  129; protein:  26 g; carbohydrates:  1 g; fat:  1 g; sodium:  75:  mg; cholesterol:  65 mg; fiber:  0 g

 

 

*Spinach Beef Pie

Ingredients

·         1 cup all-purpose flour

·         1/3 cup old-fashioned oats

·         7 tablespoons cold butter

·         2 to 3 tablespoons cold water

·         1 pound ground beef

·         1 medium onion, chopped

·         1 medium green pepper, chopped

·         1 garlic clove, minced

·         1/4 cup ketchup

·         1 teaspoon salt

·         1 teaspoon dried oregano

·         1/2 teaspoon dried basil

·         1/2 teaspoon dried marjoram

·         1/4 teaspoon pepper

·         1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

·         3 large eggs, lightly beaten

·         2 cups shredded cheddar cheese, divided

·         1 large tomato, seeded and diced

Directions

·         In a large bowl, combine flour and oats; cut in the butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Roll out dough to fit a 9-in. pie plate. Transfer to plate; trim and flute edges.

·         In a large skillet, cook the beef, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Stir in the ketchup and seasonings. Fold in the spinach; cool slightly. Stir in the eggs and 1 cup cheese until combined; spoon into crust.

·         Bake at 400° for 25-30 minutes or until the center is set. Sprinkle tomato and remaining cheese around edge of pie. Bake 5-10 minutes longer or until cheese is melted. Let stand for 5-10 minutes before cutting.

Nutrition Facts

1 piece: 430 calories, 27g fat (16g saturated fat), 174mg cholesterol, 736mg sodium, 23g carbohydrate (3g sugars, 3g fiber), 24g protein.

Originally published as Spinach Beef Pie in the Casserole Cookbook