What I ate: April 16, 2018

Breakfast: Kimchi scrambled eggs on a bed of rice.

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Snack: 1.0 oz. Sriracha chex mix. And, later, 0.5 oz. peanuts.


Lunch: Veggie Buffalo chicken patty sandwich (updated post) and a side salad with lettuce mix, cucumber, tomato, and Drew's chipotle ranch dressing. I made the Morningstar Buffalo veggie chicken patty in the air fryer instead of the deep fryer. It takes the same amount of time (including pre-heat) and it's still nice and crispy. A little drier, but not bad.

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Roasted a chicken.

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Made four dinner servings of 4.6 oz. each and one 3.2 oz. serving for stir-fry or chicken salad. I also made four servings of gravy, 4.5 oz. each.

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Dinner: Roasted chicken, broccoli, gravy and rice.

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Prepared chicken soup from the bones and leftover bits in the Instant Pot. Vacuum sealed and froze 3 servings of chicken soup, 2.4 oz. chicken with 14 oz. stock in each package.

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Weight at beginning of the day: 128.4 lbs.
Weight at the beginning of the next day: 128.0 lbs.

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This page contains a single entry by Rick Kasguma published on April 16, 2018 10:00 PM.

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