What I ate: March 7, 2016

Breakfast: Egg, toast and bacon. With one egg, half a slice of Barowski's wheat bread with butter and 3 slices of bacon.

Made the filling for an spicy western omelette for Tuesday. And the filling for chorizo breakfast burrito with chorizo, onion, green pepper, jalapeƱo and egg for breakfast Wednesday and Friday. 

Vacuum sealed and froze Mom's roast beef. Sliced for dinner (4.5 oz.) with gravy (4.5 oz.). Sliced for sandwich (2.5 oz.). And 3 packages for stir fry (2x 2.7 oz., 1x 2.4 oz.).

Lunch: Veggie chicken patty sandwich on a whole wheat bun with lettuce, dill pickles and mayonnaise. And a side salad with lettuce mix, cucumber, tomato, and Annie's cowgirl ranch dressing.

Prepped 3 salads with veggies and lettuce mix. With pepperoncini, pickled banana peppers, celery, carrot, radish, green pepper, and red onion. I'll add cucumber and tomato when I make the salads. Vacuum sealed in jars.

Grilled some rib-eye steak. Vacuum sealed and froze 3 servings, about 4.7 oz. each.

Snack: Popcorn (1/8 cup before popping) with olive oil spray, salt, white cheddar popcorn seasoning and nutritional yeast.

Dinner: Beef Stroganoff. With 3.2 oz. beef and 1.5 oz. noodles.

Weight at beginning of the day: 132.8 lbs.
Weight at the beginning of the next day: 132.0 lbs.

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This page contains a single entry by Rick Kasguma published on March 7, 2016 10:00 PM.

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