May 2018 Archives

What I ate: May 31, 2018

Breakfast: Bacon, egg and cheese English muffin with 3 slices of bacon, one egg and Cabot extra sharp cheddar cheese on a whole wheat English muffin.

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Snack: 1.0 oz. Sriracha chex mix.


Made a batch of Sriracha chex mix.

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Snack: 0.8 oz. peanuts.


Dinner: Cheeseburger and Kettle Chips jalapeño potato chips. And a Switchback beer.

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Weight at beginning of the day: 129.8 lbs.
Weight at the beginning of the next day: 129.6 lbs.

What I ate: May 30, 2018

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg. Reheat of the filling I cooked Sunday in a freshly heated tortilla.

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Snack: 1.0 oz. Sriracha chex mix.  And, later a small bacon, jalapeño and cheddar scone.


Lunch: Ham and cheese croissant with potato salad and coleslaw.

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Snack: A piece of Cabot seriously sharp cheddar and 8 small almonds.

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Dinner: Spaghetti with Italian sausage. 1.7 oz. whole wheat spaghetti, 1 hot Italian sausage, and 3.9 oz. marinara. And 2 glasses of Folonari Montepulciano d'Abruzzo.

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Weight at beginning of the day: 129.6 lbs.
Weight at the beginning of the next day: 129.8 lbs.

What I ate: May 29, 2018

Breakfast: Spicy western omelette. Filling cooked Sunday and reheated, in 2 eggs, freshly cooked. And a piece of whole wheat toast with butter.

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Walked 2.4 miles in 40:29.


Snack: 1.0 oz. Sriracha chex mix. And, later, half of a jelly doughnut.

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Cut up a chef's prime pork roast. Vacuum marinated slices for miso marinated pork.

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And cooked the remainder in the sous vide. Made 7x servings of 3.2 oz. of pork for stir-fry.

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Made an eye of round roast beef in the sous vide. Vacuum sealed and froze 3x 4.5 oz servings sliced for dinner, 2x 2.8 oz. for stir-fry, and 1x 2.5 oz. for sandwich. And 16 oz. of gravy.

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Lunch: Veggie Buffalo chicken patty sandwich and a side salad with lettuce mix, cucumber, tomato, and Drew's chipotle ranch dressing. And a side of ranch dip and celery.

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Snack: A piece of Cabot seriously sharp cheddar and 8 small almonds.

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Dinner: Miso marinated pork, rice and green beans. And a glass of Ponga New Zealand sauvignon blanc.

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Weight at beginning of the day: 130.0 lbs.
Weight at the beginning of the next day: 129.6 lbs.

What I ate: May 28, 2018

Breakfast: Corrned beef hash, egg and toast. And a mimosa.

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Snack: 1.0 oz. Sriracha chex mix. And, later, a piece of bacon and a sausage.


Lunch: Bratwurst and sauerkraut with potato salad and coleslaw. And a Switchback Ale.

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Dinner: Cheeseburger and French fries.

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And a glass of Hanging Vine Cabernet Sauvignon, California, 2015.

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Weight at beginning of the day: 130.4 lbs.
Weight at the beginning of the next day: 130.0 lbs.

What I ate: May 27, 2018

Breakfast: Bagel, lox and cream cheese on a homemade whole wheat bagel with tomato and red onion. And a mimosa.

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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, jalapeño and egg for breakfast Wednesday and Friday.

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Lunch: Grilled veggie burger (updated post), French fries, and coleslaw. And a Switchback beer. I tried one last time with this type of veggie burger and it's better, but still not great.

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Dinner: Iron Chef Chinese Buffet in Oneonta, NY with Dad, Craig and Guy. I forgot to take a picture of the second plate, but it look almost identical to the one below.

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Weight at beginning of the day: 130.2 lbs.
Weight at the beginning of the next day: 130.4 lbs.

What I ate: May 26, 2018


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Snack: 1.0 oz. Sriracha chex mix and a spicy Blood Mary.

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Lunch: Cheese and jalapeño hot dog on a whole wheat bun, potato salad and coleslaw, and a Switchback Ale.

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Snack: A piece of Cabot seriously sharp cheddar and some almonds.

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Dinner: 2 slices from a large deluxe pizza from Main Street 88 Tavern in Sidney, NY, previously frozen. And 2 glasses of Folonari Montepulciano d'Abruzzo.

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Weight at beginning of the day: 129.2 lbs.
Weight at the beginning of the next day: 130.2 lbs.

What I ate: May 25, 2018

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg. Reheat of the filling I cooked Sunday in a freshly heated tortilla.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Spicy black bean veggie burger with potato salad and coleslaw.

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Walked 2.37 miles in 42:18.


Dinner: Roast beef, rice and gravy. And a glass of Bota Box malbec.

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Weight at beginning of the day: 129.2 lbs.
Weight at the beginning of the next day: 129.2 lbs.

What I ate: May 24, 2018

Breakfast: Sausage, egg and cheese English muffin. With homemade sausage, one egg and Cabot cheddar cheese on a whole wheat English muffin. And a side of hash browns (new post).

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Walked 2.19 miles in 38:35.


Snack: Cabot seriously sharp cheddar and almonds.

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Dinner: Barbecued chicken, potato salad, and coleslaw. And a glass of Bota Box malbec.

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Weight at beginning of the day: 129.2 lbs.
Weight at the beginning of the next day: 129.2 lbs.

Hash browns

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I got some frozen hash browns for breakfast, and they're good.

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This is one serving, 80 grams. About 120 calories according to the nutrition facts.

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Cooked in a small cast iron skillet for 6 minutes in olive oil, stirring occasionally.

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What I ate: May 23, 2018

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg. Reheat of the filling I cooked Sunday in a freshly heated tortilla.

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Snack: 1.0 oz. Sriracha chex mix. And, later, 1.0 oz. Stacy's everything bagel chips.


Lunch: Veggie beef with snow peas and rice.

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Walked 1.71 miles in 29:52.


Snack: 2 cracked pepper and olive oil Triscuits with Cabot seriously sharp cheddar cheese.

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Dinner: Nachos. And a Sauza hornitos tequila.

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Weight at beginning of the day: 129.4 lbs.
Weight at the beginning of the next day: 129.2 lbs.

What I ate: May 22, 2018

Breakfast: Spicy western omelette. Filling cooked Sunday and reheated, in 2 eggs, freshly cooked. And a piece of whole wheat toast with butter.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Spicy tuna salad croissant and potato salad and coleslaw.

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Snack: A piece of Cabot seriously sharp cheddar and some almonds. And, later, 0.7 oz. peanuts.

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Dinner: Teriyaki London broil salad with lettuce mix, cucumber, tomato, pepperoncini, fresh mozzarella, croutons, and Annie's Tuscany Italian dressing and cheddar broccoli soup. And a glass of Folonari Montepulciano d'Abruzzo. This was good but too much food. I probably didn't need the soup.

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Weight at beginning of the day: 128.6 lbs.
Weight at the beginning of the next day: 129.4 lbs.

What I ate: May 21, 2018

Breakfast: Kimchi scrambled eggs on a bed of rice.

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Snack: 1.0 oz. Sriracha chex mix. And, later, 0.7 oz. peanuts.


Lunch: Curried veggie chicken salad croissant and a side salad with lettuce mix, cucumber, tomato and Annie's goddess dressing.

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Snack: A piece of Cabot seriously sharp cheddar and a few almonds.

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And a few strawberries.

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Dinner: Grilled veggie burger (updated post) with cheese, potato salad, and coleslaw.

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Weight at beginning of the day: 129.2 lbs.
Weight at the beginning of the next day: 128.6 lbs.

What I ate: May 20, 2018

Breakfast: Bagel, lox and cream cheese on a homemade whole wheat bagel with tomato and red onion. And a mimosa.

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Snack: 1.0 oz. Sriracha chex mix and a spicy Blood Mary.  And, later a bacon, jalapeño and cheddar scone.

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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, jalapeño and egg for breakfast Wednesday and Friday.

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Lunch: Veggie Buffalo "wings" and salad.

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Snack: 1.0 oz. Stacy's jalapeño pita chips and roasted garlic hummus.

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Dinner: Kimchi fried rice. And a glass of Ponga New Zealand sauvignon blanc.

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Weight at beginning of the day: 128.8 lbs.
Weight at the beginning of the next day: 129.2 lbs.

What I ate: May 19, 2018

Breakfast: Corrned beef hash, egg and toast. And a mimosa.

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Snack: 1.0 oz. Sriracha chex mix and a spicy Blood Mary

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Made a batch of bacon, jalapeño and cheddar scones and had one as a snack.

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Lunch: Cheese and jalapeño hot dog on a whole wheat bun, Kettle Chips hot jalapeño potato chips, and a Switchback Ale. And some more chips from the bottom of the bag.

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Snack: 1.0 oz. pretzels with Chinese hot mustard.

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Dinner: Tonkatsu and rice. And a glass of Bota Box malbec.

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Weight at beginning of the day: 129.0 lbs.
Weight at the beginning of the next day: 128.8 lbs.

What I ate: May 18, 2018

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg. Reheat of the filling I cooked Sunday in a freshly heated tortilla.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Veggie sausage and green pepper stir-fry.

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Snack: 2 cracked pepper and olive oil Triscuits with Cabot seriously sharp cheddar.

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Dinner: 2 slices from a large deluxe pizza from Main Street 88 Tavern in Sidney, NY, previously frozen. And 2 glasses of Folonari Montepulciano d'Abruzzo.

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Weight at beginning of the day: 128.6 lbs.
Weight at the beginning of the next day: 129.0 lbs.

What I ate: May 17, 2018

Breakfast: Bacon, egg and cheese English muffin with 4 slices of bacon, one egg and Cabot extra sharp cheddar cheese on a whole wheat English muffin.

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Lunch: Veggie Buffalo chicken patty sandwich and a side salad with lettuce mix, cucumber, tomato, and Drew's chipotle ranch dressing. And a side of ranch dip and celery.

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Snack: 2 cracked pepper and olive oil Triscuits with Cabot seriously sharp cheddar.

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Dinner: Spaghetti and Italian sausage and a glass of Folonari Montepulciano d'Abruzzo.

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Weight at beginning of the day: 128.6 lbs.
Weight at the beginning of the next day: 128.6 lbs.

What I ate: May 16, 2018

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg. Reheat of the filling I cooked Sunday in a freshly heated tortilla.

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Snack: 1.0 oz. Sriracha chex mix. And, later, a Chobani mango Greek yogurt with granola.

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Lunch: Broccoli cheddar soup and side garden Caesar (new post). This was good!

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Snack: 1.0 oz. Stacy's jalapeño pita chips with roasted garlic hummus.

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Dinner: Thai style pork with peppers, onions, and basil. And a glass of Kim Crawford New Zealand sauvignon blanc.

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Weight at beginning of the day: 128.4 lbs.
Weight at the beginning of the next day: 128.6 lbs.

Broccoli cheddar soup and garden Caesar

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This doesn't really need a recipe but it is a good lunch and if I don't have a post for it, it won't come up in my menu options viewer.

The soup is Panera broccoli cheddar, but the pre-packaged version sold in my grocery store. A 16 oz. container is 2 servings. I did a quick reheat in a sauce pan and it was very good.

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The salad is romaine, lettuce mix, cucumber, tomato, anchovies, and Drew's Caesar Romano dressing. With Olivia's garlic and herb croutons.

What I ate: May 15, 2018

Breakfast: Spicy western omelette. Filling cooked Sunday and reheated, in 2 eggs, freshly cooked. And a piece of whole wheat toast with butter.

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Snack: 1.0 oz. Sriracha chex mix. And, later, 0.7 oz. peanuts.


Grilled, vacuum sealed, and froze a package of Hebrew National beef hot dogs.

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Grilled, vacuum sealed, and froze a package of Johnsonville pork stadium bratwurst.

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Lunch: Veggie beef, scallions and bean sprouts.

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Snack: 1/8 cup popcorn with olive oil spray, salt, and sriracha popcorn seasoning.

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Dinner: Cheeseburger and potato salad. And 2 glasses of Chateau Fage Graves de Vayres, 2009, Bordeaux.

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Weight at beginning of the day: 128.8 lbs.
Weight at the beginning of the next day: 128.4 lbs.

What I ate: May 14, 2018

Breakfast: Kimchi scrambled eggs on a bed of rice.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Spicy black bean veggie burger and a side salad with lettuce mix, cucumber, tomato and Drew's chipotle ranch dressing.

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Dinner: Rigatoni with tomato, spinach, and prosciutto in spicy vodka cream sauce.

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And 2 glasses of Chateau Fage Graves de Vayres, 2009, Bordeaux.

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Weight at beginning of the day: 129.0 lbs.
Weight at the beginning of the next day: 128.8 lbs.

What I ate: May 13, 2018

Breakfast: Bagel, lox and cream cheese on a homemade whole wheat bagel with tomato and red onion. And a mimosa.

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Snack: 1.0 oz. Sriracha chex mix and a spicy Blood Mary.

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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, jalapeño and egg for breakfast Wednesday and Friday.

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Lunch: Reuben sandwich and a side salad with lettuce mix, cucumber, tomato, and Drew's Thousand Island dressing. And a Switchback Ale.

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Dinner: Meatloaf, rice, and gravy. And a glass of Bota Box malbec.

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Weight at beginning of the day: 129.0 lbs.
Weight at the beginning of the next day: 129.0 lbs.




What I ate: May 12, 2018

Breakfast: Refried black bean, egg and cheese breakfast burrito. And a mimosa.

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Snack: 1.0 oz. Sriracha chex mix and a spicy Blood Mary.  And, later 0.7 oz. peanuts.

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Lunch: Cheese and jalapeño hot dog on a whole wheat bun, Kettle Chips hot jalapeño potato chips, and a Switchback Ale.

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Dinner: A giant cheeseburger with fries and onion rings at Highway 7 Bar and Grill in Bainbridge, NY, with Dad, Jan and Steve. And 2 Switchback beers.

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Weight at beginning of the day: 127.6 lbs.
Weight at the beginning of the next day: 129.0 lbs.

What I ate: May 11, 2018

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg. Reheat of the filling I cooked Sunday in a freshly heated tortilla.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Veggie Buffalo chicken patty sandwich and a side salad with lettuce mix, cucumber, tomato, and Drew's chipotle ranch dressing.

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Dinner: Roast beef, rice and gravy. And a glass of Bota Box malbec.

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Weight at beginning of the day: 127.8 lbs.
Weight at the beginning of the next day: 127.6 lbs.

What I ate: May 10, 2018

Breakfast: Sausage, egg and cheese English muffin. With homemade sausage, one egg and Cabot cheddar cheese on a whole wheat English muffin.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Sardines and spinach rice bowl.

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Snack: 2 cracked pepper and olive oil Triscuits with Cabot seriously sharp cheddar cheese.

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Dinner: Pork with scallion and broccoli stir-fry. And a glass of Bota Box malbec.

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Weight at beginning of the day: 128.8 lbs.
Weight at the beginning of the next day: 127.8 lbs.

What I ate: May 9, 2018

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg. Reheat of the filling I cooked Sunday in a freshly heated tortilla.

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Snack: 1.0 oz. Sriracha chex mix. And, later, a Kind maple and pumpkin seed granola bar.


Lunch: Veggie Buffalo "wings" and salad.

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Snack: 1.0 oz. Stacy's jalapeño pita chips with roasted garlic hummus.

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Dinner: Zucchini veggie beef penne pasta and 2 glasses of Folonari Montepulciano d'Abruzzo.

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Weight at beginning of the day: 128.2 lbs.
Weight at the beginning of the next day: 128.8 lbs.

Zucchini veggie beef penne pasta

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This is good! I updated the quantities slightly from the previous recipe.


I used 50 grams of gardein beefless ground.

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Half of a small zucchini, diced. And 2.0 oz. whole wheat penne pasta (might reduce this to 1.8 oz. next time).

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Cook the zucchini in olive oil for a few minutes, then add the beefless ground.

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3.5 oz. marinara.

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When the zucchini and meatless ground are done, add to the marinara.

When the pasta is done, drain and add to the sauce mixture, combine, then plate.

What I ate: May 8, 2018

Breakfast: Spicy western omelette. Filling cooked Sunday and reheated, in 2 eggs, freshly cooked. And a piece of whole wheat toast with butter.

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Snack: 1.0 oz. Sriracha chex mix. And, later, 3 slices of bacon.


Cooked and froze 2 pounds of bacon.

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Lunch: Spicy tuna salad croissant and potato salad.

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Dinner: Brook's barbecued chicken and potato salad. And a glass of Bota Box malbec.

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Weight at beginning of the day: 128.2 lbs.
Weight at the beginning of the next day: 128.2 lbs.

What I ate: May 7, 2018

Breakfast: Kimchi scrambled eggs on a bed of rice.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Curried veggie chicken salad croissant and a side salad with lettuce mix, cucumber, tomato and Annie's goddess dressing.

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Snack: 0.8 oz. peanuts.


Dinner: Veggie beef with snow peas. And a glass of Bota Box malbec.

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Weight at beginning of the day: 128.0 lbs.
Weight at the beginning of the next day: 128.2 lbs.

What I ate: May 6, 2018

Breakfast: Bagel, lox and cream cheese on a homemade whole wheat bagel with tomato and red onion. And a mimosa.

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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, jalapeño and egg for breakfast Wednesday and Friday.

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Snack: 1.0 oz. Sriracha chex mix and a spicy Blood Mary. And, later a bacon, jalapeño and cheddar scone.

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Lunch: Chicken kimchi soup.

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Snack: 2 cracked pepper and olive oil Triscuits with Cabot seriously sharp cheddar.

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Dinner: Beef and zucchini lasagna (new post with an updated recipe). And 2 glasses of Folonari Montepulciano d'Abruzzo.

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Weight at beginning of the day: 129.0 lbs.
Weight at the beginning of the next day: 128.0 lbs.

Beef and zucchini lasagana #2

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I combined my beef lasagna and roasted squash lasagna to come up with this recipe. This was really good; I like it better than the beef-only version. This is a modified version of the recipe #1.


This is a really small lasagna, 3 servings made in 4 1/2" x 8 1/2" glass loaf pan.

1/2 medium yellow onion, finely diced
1 clove of garlic, minced
1 small to medium zucchini, diced.

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Add a little oil to a sauté pan and cook the onion, garlic and zucchini over medium-low heat. It will take a while for the zucchini to cook down and release its moisture. Season with salt and freshly ground black pepper.


5 oz. ground beef (91 % lean)

In a separate sauté pan, brown the ground beef. I used 91 % lean beef so there was nothing to drain, but if you're using higher fat beef, drain off the fat. Season with salt and freshly ground black pepper.

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Then combine the beef and vegetables.

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In a bowl prepare the ricotta cheese mixture:

1 egg, beaten
3 oz. (by weight) ricotta cheese
a handful of micro-planed Parmesan cheese
1.5 oz. shredded mozzarella
Red pepper flakes

Should make 6 to 7 oz.

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And the rest of the ingredients for the layers:

2 sheets of no-boil lasagna
7 oz. (by weight) marinara
1.0 oz. shredded mozzarella cheese
another handful of micro-planed Parmesan cheese

I like the DeCecco no-boil noodles because they're perfectly sized for a 4 1/2" x 8 1/2" loaf pan.

Coat the inside of a 4 1/2" x 8 1/2" glass loaf pan with spray oil. Add the following layers, starting from the bottom:

parchment paper sling (cut in 3 pieces)
-- pasta (this is the bottom layer)
3.0 oz. marinara
half of the ricotta mixture, about 3.5 oz.
half of the beef, onion and zucchini mixture, about 4.5 oz.
0.5 oz. mozzarella
-- pasta
remainder of the ricotta mixture
remainder of the beef, onion and zucchini mixture
4.0 oz. marinara
0.5 oz. mozzarella
more micro-planed Parmesan cheese (this is the top layer)

The parchment paper slings are because it's nearly impossible to cleanly remove slices of lasagna from such a deep pan. I cut them a little too short in the picture below, but you don't want them too long either because they'll flop over onto the top cheese.


The crazy weights are because I build lasagna on a scale. After you add each layer, zero out the scale with the tare button and then you can weigh the next layer.

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I prepared this early in the day to pop into the oven for dinner. Here is is before covering and refrigerating.

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Cook for 35-45 minutes at 350°F, uncovered.

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Let sit for 5 minutes before slicing. Use the parchment paper sling to lift the serving right out of the pan. Set on a plate, then use a spatula hold the lasagna while you pull the paper out from under the piece of lasagna.

I froze then vacuum sealed the two remaining servings.

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To reheat, I put the frozen lasagna in a room-temperature sous vide machine set at 150°F. It took maybe a half hour for the water to get to temperature with the frozen block in it. After 45 minutes in the sous vide, I removed the plastic bag and put the lasagna on a piece of parchment paper on a pie pan and baked it for 10 minutes at 350°F.

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What I ate: May 5, 2018

Breakfast: Refried black bean, egg and cheese breakfast burrito. And a mimosa.

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Lunch: Cheese and jalapeño hot dog on a whole wheat bun, Kettle Chips hot jalapeño potato chips, and a Switchback Ale.

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Snack: 1.0 oz. Sriracha chex mix and a spicy Blood Mary.  And, later a bacon, jalapeño and cheddar scone.

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Snack: 2 cracked pepper and olive oil Triscuits with Cabot seriously sharp cheddar cheese.

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Dinner: Nachos and a margarita.

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And a mint julep.

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Weight at beginning of the day: 129.6 lbs.
Weight at the beginning of the next day: 129.0 lbs.

What I ate: May 4, 2018

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg. Reheat of the filling I cooked Sunday in a freshly heated tortilla.

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Made zucchini, beef, onion, and garlic for lasagna.

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Made a meatloaf and gravy.

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Snack: 1.0 oz. Sriracha chex mix. And, later, 1.0 oz. Stacy's everything bagel chips.


Lunch: Pork with bean sprouts and scallion stir-fry.

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Dinner: 2 slices from a large deluxe pizza from Main Street 88 Tavern in Sidney, NY, previously frozen. And 2 glasses of Folonari Montepulciano d'Abruzzo.

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Weight at beginning of the day: 129.4 lbs.
Weight at the beginning of the next day: 129.6 lbs.

What I ate: May 3, 2018

Breakfast: Sausage, egg and cheese English muffin. With homemade sausage, one egg and Cabot cheddar cheese on a whole wheat English muffin.

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Snack: 1.0 oz. Sriracha chex mix. And, later, a Chobani strawberry Greek yogurt with granola.

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Lunch: Veggie Buffalo chicken patty sandwich and a side salad with lettuce mix, cucumber, tomato, and Drew's chipotle ranch dressing. And a side of ranch dip and celery.

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Snack: 1.0 oz. Stacy's jalapeño pita chips and roasted garlic hummus.

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Dinner: Chicken and cheese enchiladas, Mexican rice, refried beans, and a margarita.

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Weight at beginning of the day: 128.2 lbs.
Weight at the beginning of the next day: 129.4 lbs.

What I ate: May 2, 2018

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg. Reheat of the filling I cooked Sunday in a freshly heated tortilla.

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Made a batch of Sriracha chex mix.

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Snack: 1.0 oz. Sriracha chex mix. And some more leftover bits.


Lunch: Veggie chicken Caesar salad. With romaine, lettuce mix, cucumber, tomato, anchovies, and croutons with Drew's Romano Caesar dressing.

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Snack: 2 cracked pepper and olive oil Triscuits with Cabot seriously sharp cheddar.

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Dinner: Cheeseburger, Kettle Chips hot jalapeño potato chips, and a Switchback beer.

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Weight at beginning of the day: 128.0 lbs.
Weight at the beginning of the next day: 128.2 lbs.

What I ate: May 1, 2018

Breakfast: Spicy western omelette. Filling cooked Sunday and reheated, in 2 eggs, freshly cooked. And a piece of whole wheat toast with butter.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Veggie beef, scallions and bean sprouts

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Dinner: Tonkatsu and rice. And a glass of Bota Box malbec.

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Weight at beginning of the day: 127.6 lbs.
Weight at the beginning of the next day: 128.0 lbs.

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