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).

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.


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).

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

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.

Lunch: Veggie Buffalo "wings" and salad.

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

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

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.

What I ate: February 26, 2018 was the previous entry in this blog.

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

Find recent content on the main index or look in the archives to find all content.

Monthly Archives