What I ate: February 23, 2013

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg. Reheat of the filling from Wednesday in a freshly heated tortilla.


Snack: 1.0 oz. Sriracha chex mix.

Lunch: Grilled ham and cheese sandwich


Snack: 1.0 oz. potato chips with French onion dip.

Made a meatloaf and divided into 4 dinner servings (about 5.2 oz. each, 1 1/2 slices) and one serving for a meatloaf sandwich (3.2 oz.).

Dinner: Roasted squash lasagna, previously frozen. I'm still experimenting with the best way to reheat it. This time I tried:

Bring a pot of water to a boil. Add the frozen vacuum sealed package of lasagna and bring back to a boil, reduce the heat, cover and simmer for 12 minutes. Flip the bag over and preheat the oven to 350°F. Continue to simmer for 12 more minutes.

Remove from the bag and plate on an oven-safe plate. Add a little extra cheese and bake for 10 minutes.

This is close, but still not quite perfect.

And 2 glasses of Altos del Plata malbec.

Dessert: 1 square of Ghiradelli intense dark sea salt soiree chocolate bar.

Weight at beginning of the day: 122.2 lbs.
Weight at the beginning of the next day: 122.2 lbs.