#MEwx Warm with some fog and a Mexican Bake.
I’ve put up a Ambient WS 5000 weather station where you can view real time weather readings online here.
This morning we have dense fog with partly sunny skies later. Highs in the lower 60s with light and variable winds.
Tonight we’ll have partly cloudy conditions with lows in the mid 40s. Winds will be light and variable.
We’ve didn’t receive any rain here over the past 24 hours.
The wind is North Northeast between 2.7 MPH and 8.1 MPH.
The Relative pressure is 29.76, the Absolute pressure is 29.46 and rising with a weather graphic indicating clouds and sun.
The outdoor temperature is 48.7°F, the dew point is 48.4°F, the heat index is 48.7°F and the humidity is 99%.
Visibility is 10.0 miles / 16.1 kilometers with overcast skies.
The UV index is 0 placing the average person at low risk, the solar radiation reading is 58.5W/m2, the moon phase is waning Gibbous and the moon is 61.5% illuminated. Sunrise is 6:56 AM, sunset is 5:55 PM, moonrise is 10:12 PM, Moonset is 1:57 PM and we’ll have 11 hours 59 minutes of daylight today.
Our next Full Moon is on November 8, and our next new moon will be on October 25.
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
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