What I ate: Sunday, September 13, 2026

Breakfast: Refried black bean, egg, and cheese breakfast burrito #2.

Lunch: Ham and Swiss cheese sandwich with 2.3 oz. ham on Heidelberg cracked wheat bread. 0.5 oz. potato chips.

Dinner: Grilled chicken Caesar. With 1.7 oz. grilled chicken, Romaine lettuce, lettuce mix, cucumber, tomato, carrot, celery, green pepper, red onion, croutons, Parmesan cheese, and Briana's Caesar dressing. Half glass of Bota Box sauvignon blanc.

What I ate: Saturday, September 12, 2026

Breakfast: Toasted summer berry bagel with butter. Side of bacon.

Lunch: Mackerel and spinach rice bowl #2.

Dinner: Steak and green beans. 2.5 oz. grilled NY strip steak. Spicy green beans. Half glass of Liberty School cabernet sauvignon, California 2020.

What I ate: Friday, September 11, 2026

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

Lunch: Curry chicken salad sandwich with 2.0 oz. chicken on Heidelberg cracked wheat bread. Side salad with lettuce mix, carrot, celery, green pepper, red onion, cucumber, tomato, and balsamic dressing.

Dinner: Smokehouse sampler. From Sloan's NY Grill in Oneonta, NY. Previously frozen. I never tried freezing the horseradish sauce before, because I assumed the cream or sour cream would break when frozen, and it does. I won't try that again; that's prepared horseradish from a jar on the plate.

What I ate: Thursday, September 10, 2026

Breakfast: Ham, egg and cheese English muffin sandwich. With 2.0 oz. ham.

Lunch: Turkey sandwich with 2.2 oz. smoked deli turkey, lettuce, and mayo on Heidelberg cracked wheat bread. A side salad with lettuce mix, carrot, celery, green pepper, red onion, cucumber, tomato, and balsamic dressing.

Dinner: Penne with Italian sausage. With 1.6 oz. penne pasta, 4.1 oz. Bove's spicy marinara, and 1.9 oz. hot Italian sausage.

What I ate: Wednesday, September 9, 2026

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

Lunch: Roast beef sandwich. With 2.2 oz. deli roast beef, lettuce, horseradish, and mayo on Heidelberg cracked wheat bread. Salad with lettuce mix, cucumber, tomato, carrot, celery, green pepper, red onion, and balsamic dressing.

Dinner: Beef with broccoli #2. With 2.8 oz. beef.

What I ate: Tuesday, September 8, 2026

Breakfast: Corned beef hash, eggs and toast.

Lunch: Spicy tuna salad sandwich on Heidelberg cracked wheat bread. Salad with lettuce mix, cucumber, tomato, carrot, celery, green pepper, red onion, and chipotle ranch dressing (20 grams, 93 kcal).

Dinner: Chicken and cheese enchiladas. With 2.0 oz. chicken, Mexican rice, and refried beans.

What I ate: Monday, September 7, 2026

Breakfast: Kimchi scrambled eggs on a bed of rice.

Lunch: Spicy tuna salad sandwich on Heidelberg cracked wheat bread. Salad with lettuce mix, cucumber, tomato, carrot, celery, green pepper, red onion, and chipotle ranch dressing (20 grams, 93 kcal).

Dinner: Crushed hamburger (4.0 oz. before cooking) with spinach and rice.