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Sous-vide Chicken Breast▪️Charred Salsa Verde▪️Jalapeno Lime Rice▪️Stewed Black Beans▪️Guacamole▪️Slaw
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2379 kcal
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Fat: 67.99g | Prot: 125.56g | Carbs: 198.97g.
Breakfast: Cooked Green Peppers and Onions (Fat Added in Cooking), Dave's Killer Bread Thin-Sliced 100% Whole Wheat, Kroger Ribeye Steak, Lucerne Ghost Pepper Cheese Slices, Scrambled Egg, Carnation Evaporated Milk, Coffee. Dinner: on The Border Salsa Verde, Coleslaw , Pinot Noir Wine, Guacamole, Black Beans (Canned), Black Bean Soup, White Rice, Tyson Foods Boneless Skinless Chicken Breasts. Snacks/Other: Trader Joe's Dark Chocolate Covered Almonds, Spaten Oktoberfest, Pinot Noir Wine, Red Table Wine. more...
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300 kcal
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Exercise:
Cut Lawn - 50 minutes, Apple Health - 23 hours and 10 minutes. more...
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 Comments
💞This spread is amazing! 🍴 The flavors blend so well, it's clear there's some serious culinary talent behind it! 👨🍳🔥
12 May 24 by member: ikarüs
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12 May 24 by member: Livin_Breezy
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Such a tough decision Breezy 🤔😘
12 May 24 by member: sk.17
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Your comments brought joy to my day ikarüs💞 We enjoyed making this meal 😊
12 May 24 by member: sk.17
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12 May 24 by member: Livin_Breezy
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13 May 24 by member: sk.17
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May I get the recipe? How many calories total? Thank you, I must try this!
13 May 24 by member: philipdeming1
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Don‘t really use recipes Phillip but if you google recipes for Mexican black beans, guacamole, coleslaw and chimmichurri / salsa verde you‘d be in the ballpark. As far as sous-vide chicken breast breast, the target temp was 141.5F for 2.5 - 3 hrs from frozen.
13 May 24 by member: sk.17
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13 May 24 by member: philipdeming1
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