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

Snack: 1.0 oz. Sriracha chex mix .

Grilled filet mignon steaks. These were really thick! Fortunately, they're just seared on the grill, vacuum sealed and then frozen. They'll be defrosted and reheated in the sous vide, where they'll be cooked to perfect medium rare (45 minutes at 132°F from frozen).

While I was at the grill I also made some grilled veggies, meat and bread.

Lunch: Grilled veggies, meat and bread .

Made a batch of homemade pasta sauce , 8 servings of 6.7 oz. each, vacuum sealed and frozen.

Made Japanese-style crushed hamburger , 3 servings of 4.5 oz. for lunches, vacuum sealed and frozen. I bought a large package of ground beef (90/10) and this is 1 pound of it.

Made a meatloaf and gravy. 1.5 lbs. of ground beef (before cooking) made 4 dinner servings, each 1 1/2 fairly thick slices. Since gravy in plastic vacuum bags is slightly messy and annoying, I thought I'd try vacuum sealing gravy in jars. We'll see how that goes.

Snack: 0.9 oz. pretzels and a Saranac pale ale.

Dinner: Chicken paprika with rice and broccoli.

Cooked and froze a batch of homemade spicy breakfast sausage patties ,

Weight at beginning of the day: 127.0 lbs. Weight at the beginning of the next day: 126.0 lbs.

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