What I ate: February 27, 2018

Breakfast: Spicy western omelette. Filling cooked Sunday and reheated, in 2 eggs, freshly cooked. With a homemade buttermilk biscuit (previously frozen).

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Snack: 1.0 oz. Sriracha chex mix.


Sautéed a package of chicken breast tenders. Made 4x packages of 3.0 oz (after cooking weight) and 1x 2.2 oz., vacuum sealed and frozen.

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Roasted a chicken. Made 3x 5.0 oz. packages for dinner and 2x 2.9 oz. packages for stir-fry, vacuum sealed and frozen (except for the dinner serving for tonight).

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Made a batch of gravy, about 16 oz. to make 3x packages of 5.0 oz.

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Put the carcass of the chicken and random bones and skin in the Instant Pot with onion, carrot and celery to make 2x servings of chicken soup with chicken.

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Lunch: Veggie Buffalo "wings" and salad.

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Snack: Honey mustard pretzel nuggets, 30 grams, 130 calories.

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Dinner: Roasted chicken, rice, gravy, and green beans. And a glass of Fernlands New Zealand sauvignon blanc.

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Weight at beginning of the day: 127.4 lbs.
Weight at the beginning of the next day: 126.4 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on February 27, 2018 10:00 PM.

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What I ate: February 28, 2018 is the next entry in this blog.

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