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.

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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. 

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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.).

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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.

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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.

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

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

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

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

About this Entry

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

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