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

Lunch: Roasted chicken and cabbage stir-fry .

Dinner: Mom's tempura, previously frozen and reheated in the oven, 8 minutes at 350°F.

Breakfast: Sausage, egg and cheese English muffin . With homemade sausage, an organic egg and Cabot cheddar cheese on a Barowski's whole wheat English muffin.

Lunch: Sautéed Swiss chard with pancetta .

Dinner: Veal saltimboca, salad (with peppercorn ranch), bread, and a glass of Layer Cake malbec at Bella Michael's in Oneonta, NY with Mom and Dad.

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

Lunch: Ham and Swiss cheese sandwich on one slice of Barowski's wheat bread, cut in half. With mustard and lettuce. And Kettle Chips hot jalapeño potato chips.

Dinner: Japanese-style beef curry .

Breakfast: Western omelette with 2 eggs, 2.0 oz. ham, green pepper and onion. And a half slice of Barowski's wheat bread toast with butter.

Lunch: Roasted delicata squash soup (new recipe) with homemade ciabatta bread with fleur de sel and olive oil. This was really good!

Dinner: Roasted chicken, gravy, mashed rutabaga and roasted Brussels sprouts. With 4.0 oz. roasted chicken, previously sliced, vacuum sealed and frozen. Reheated 40 minutes from frozen in the sous vide at 155°F. Vacuum sealed gravy reheated as well, but finished in a sauce pan on the stove to get the texture back to normal. I made the Brussels sprouts and rutabaga earlier; reheated in the microwave.

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

Lunch: Shrimp and onion stir-fry with spinach .

Dinner: Iron Chef Chinese Buffet in Oneonta, NY, with Mom and Dad.

Breakfast: Egg, toast and bacon . With one organic egg, half a slice of Barowski's wheat bread with butter and 3 slices of bacon.

Lunch: Pork with scallion and broccoli stir-fry .

Dinner: Mom's fried rice, previously vacuum sealed and frozen. Reheated boil-in-bag, 18 minutes from frozen.

Breakfast: Homemade blueberry muffin and bacon, both previously frozen. I reheated the bacon in a sauté pan from frozen. I reheated the blueberry muffin for 0:35 in the microwave on high, from frozen.

Lunch: Veggie sausage and green pepper stir-fry .

Dinner: Tempeh and vegetable brown rice bowl . With celery, carrot and broccoli. I had been making it with the teriyaki marinated sautéed tempeh, but I tried making it with plain 3-grain tempeh, right out of the package. It's not quite as good, but it's certainly easier, and with the stir-fry sauce it's almost as good!

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

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

Dinner: Beef Stroganoff . With 3.1 oz. beef, 1.5 oz. noodles and mushrooms.

Breakfast: Sausage, egg and cheese English muffin . With homemade sausage, an organic egg and Cabot cheddar cheese on a Barowski's whole wheat English muffin.

Lunch: Sautéed Swiss chard with pancetta .

Dinner: Spaghetti with Italian sausage and garlic bread.

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

Lunch: Tuna salad sandwich with Kettle Chips hot jalapeño potato chips.

Dinner: Japanese-style beef curry . And 2 glasses of Bota Box shiraz.

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

Lunch: Tuna salad sandwich with Kettle Chips hot jalapeño potato chips.

Breakfast: Western omelette with 2 eggs, 2.0 oz. ham, green pepper and onion. And a half slice of Barowski's wheat bread toast with butter.

Lunch: Cheese hot dog with pickled jalapeños and Kettle Chips hot jalapeño potato chips. And a Sierra Nevada pale ale.

Dinner: Tonkatsu , rice and sautéed cabbage.

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

Lunch: Turkey club sandwich with Kettle Chips barbecue potato chips.

Dinner: Iron Chef Chinese Buffet in Oneonta, NY, with Mom and Dad.

Breakfast: Egg, toast and bacon . With one organic egg, half a slice of Barowski's wheat bread with butter and 3 slices of bacon.

Lunch: Chicken soup with soba noodles and spinach .

Dinner: Nachos seasoned beef, black beans, jalapeños, Mexican-style cheese, salsa, and sour cream.

Breakfast: Zucchini bread and yogurt with granola and blueberries .

Lunch: Veggie sausage and green pepper stir-fry .

Dinner: Japanese-style beef curry . And 2 glasses of Bota Box late harvest zinfandel.

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

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

Dinner: Chicken balsamic with wild rice mix . I used to make this with chicken breast or breast tenders and made a single serving, fresh. This is from the batch I made with chicken leg and thigh and vacuum sealed and froze. I reheated it in the sous vide, 1 hour from frozen at 160°F. I think it's a little better fresh, mainly because it's easier to control the thickness of the sauce, but this was very good.

Breakfast: Sausage, egg and cheese English muffin . With homemade sausage, an organic egg and Cabot cheddar cheese on a Barowski's whole wheat English muffin.

Lunch: Ham and Swiss cheese sandwich . With Kettle Chips hot jalapeño potato chips.

Dinner: Chicken paprika with rice, broccoli and sour cream sauce. Thanks to the 1 tsp. of hot Hungarian paprika it's really spicy! I think maybe I should tone it down a bit because I'm sweating. With a glass of 90+ New Zealand sauvignon blanc.

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

Lunch: Shrimp and onion stir-fry with spinach .

Dinner: Rigatoni with tomato, spinach, and prosciutto in spicy vodka cream sauce . With a half glass of Ponga New Zealand sauvignon blanc.

Breakfast: Corned beef hash, egg and toast .

Lunch: Tuna salad sandwich with Kettle Chips hot jalapeño potato chips.

Dinner: Mom's roast beef and gravy (previously vacuum sealed and frozen) with rice and stir-fried Brussels sprouts.

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

Lunch: Cheese hot dog , Kettle Chips hot jalapeño potato chips and a Sierra Nevada pale ale.

Dinner: Iron Chef Chinese buffet in Oneonta, NY, with Mom and Dad.

Breakfast: Egg, toast and bacon . With one organic egg, half a slice of Barowski's wheat bread with butter and 3 slices of bacon.

Lunch: Veggie sausage and green pepper stir-fry .

Dinner: Japanese-style crushed hamburger with onion, ginger and garlic, served with rice.

Breakfast: Homemade blueberry muffin and bacon, both previously frozen. I reheated the bacon in a sauté pan from frozen. I reheated the blueberry muffin for 0:35 in the microwave on high, from frozen.

Lunch: Pork with scallions, broccoli and noodles .

Dinner: Fried clams and French fries .

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

Lunch: Beef with scallion and broccoli stir-fry .

Dinner: Grilled chicken quesadilla

Breakfast: Sausage, egg and cheese English muffin . With homemade sausage, an organic egg and Cabot cheddar cheese on a Barowski's whole wheat English muffin.

Lunch: Mom's sushi and miso soup at the lake with Mom and Dad. I had 3 more pieces.

Dinner: Farmhouse restaurant in Oneonta, NY with Mom and Dad. Sauerbraten, homemade egg noodle and braised red cabbage special was good! With an 18 Crimes shiraz. And 2 pieces of bread and butter.

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

Lunch: Pork with scallion and broccoli stir-fry .

Dinner: Grilled teriyaki London broil and rice. And 2 glasses of Bota Box cabernet sauvignon.

Breakfast: Corned beef hash, egg and toast .

Lunch: Cheese hot dog with Kettle Chips hot jalapeño potato chips and a Sierra Nevada pale ale,

Dinner: Japanese-style beef curry and 2 glasses of Bota Box shiraz.

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

Lunch: Ham and Swiss cheese sandwich with Kettle Chips barbecue potato chips.

Dinner: Iron Chef Chinese Buffet in Oneonta, NY, with Mom and Dad.

Breakfast: Egg, toast and bacon . With one organic egg, half a slice of Barowski's wheat bread with butter and 3 slices of bacon.

Lunch: Pork with scallion and broccoli stir-fry .

Dinner: Roast beef, gravy and rice. Mom's roast beef and gravy, previously vacuum sealed and frozen. Reheated sous vide 45 minutes from frozen at 133°F. Then gravy heated some more in a sauce pan on the stove to smooth it out. With 2 glasses of Bota Box cabernet sauvignon.

Breakfast: Homemade blueberry muffin and bacon, both previously frozen. I reheated the bacon in a sauté pan from frozen. I reheated the blueberry muffin for 0:35 in the microwave on high, from frozen.

Lunch: Caesar salad with anchovies and a homemade roll .

Dinner: Barbecued chicken and seasoned French fries. And 2 glasses of Bota Box shiraz.

Breakfast: Chorizo breakfast burrito with chorizo, onion, red pepper, jalapeño and egg. Reheat of the filling I cooked Tuesday in a freshly heated whole wheat tortilla. I think I'm going to go back to the regular Mission flour tortillas. While the whole wheat ones are possibly a little healthier, they aren't as good, at least the Chi Chi's whole wheat vs. Mission regular.

Lunch: Veggie sausage and green pepper stir-fry .

Dinner: Steak au poivre (pepper steak) with wild rice mix and roasted Brussels sprouts. That's a 3.2 oz. steak (before cooking weight). Well, it's actually half of a strip steak, but I'm getting used to the smaller servings of meat, finally!

Breakfast: Bacon, egg and cheese English muffin . With 3 slices of bacon, an organic egg and Cabot extra sharp cheddar cheese on a Barowski's whole wheat English muffin.

Lunch: Potato leek soup with homemade ciabatta bread (previously frozen) with fleur de sel and olive oil.

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

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

Lunch: Pork with scallion and broccoli stir-fry .

Dinner: Grilled teriyaki London broil and rice.