#MEwx Cloudy with rain later and a Chicken Enchiladas freezer meal.

Good morning Augusta.

I’ve put up a new Ambient WS 5000 weather station where you can view real time readings online here.

This morning we have mostly cloudy skies  with patchy fog. Isolated showers this afternoon with highs in the upper 70s. Winds are light and variable, becoming southeast around 10 mph this afternoon.

Tonight we’ll have numerous showers with isolated thunderstorms. Patchy fog after midnight with lows in the lower 60s. Winds are light and variable.

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

The wind is East Northeast between  0.0 MPH and 2.3 MPH.

The Relative pressure is 29.87, the Absolute pressure is 29.67 and falling with a weather graphic indicating sun and clouds.

The outdoor temperature is 65.3°F, the dew point is 64.0°F, the heat index is 65.5°F and the humidity is 95%.

Visibility is 10.0 miles / 16.1 Kilometers with mostly cloudy skies at the moment.

The current Solar Radiation reading is 205.0W/m2, the UV Index is 1  placing the average person at low risk, the moon phase is Waning crescent and the moon is 23% illuminated. Sunrise is 5:51 AM, sunset is 7:35 PM, moonrise is 12:47 AM, Moonset is 5:18 PM and we’ll have 13 hours 4minutes of daylight today.

Our next full moon will be on September 10 and our next New Moon is on August 27.

Today’s healthy recipe for you as well as for the kids is a Freezer meal type of this meal. “Try it. You’ll like it.”

 

Dawn’s Chicken Enchiladas Freezer Meal Recipe

Ingredients

Meat Mixture:

3 Tbs Oil

1 medium onion, chopped

2 4 oz. cans chopped green chilies

5 Cups cooked and shredded chicken

3 pkg taco seasoning

2 Cups water

 Cheese Mixture:

1 1/2 Cups Cottage Cheese

1/2 Cup Sour Cream

Salt & Pepper

20 8'' Tortillas

4 Cups shredded Monterey jack cheese

3 10 oz. cans red enchilada sauce

 

Instructions

In a large skillet heat oil and sauté onions and chilies until cooked. Add chicken, taco seasoning and water. Simmer until liquid evaporates. Set aside. In a medium bowl mix cottage cheese, sour cream, salt and pepper. Season to taste. Set Aside. Measure out 2 cups shredded cheese and set aside.

 

Assemble: Heat tortillas in microwave - wrap in a damp paper towel and heat. Spoon 3 heaping tablespoons of meat onto tortilla and 2T cheese mixture onto meat. Top with heaping Tablespoon of shredded cheese. Roll and place in baking dish. Cover and freeze. Place remaining shredded cheese that was set aside in a plastic bag and freeze with the meal. This makes 3 9x13 pans of enchiladas. Divide the cheese evenly among the three meals.

 

Cooking Day: Remove pan and place in fridge to thaw the morning of cooking. Preheat oven to 350 degrees. Pour one can enchilada sauce over top and sprinkle the bag of shredded cheese over top. Bake uncovered 20-30 minutes until heated through. This recipe makes 3 9x13 pans of enchiladas.