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    Not really.

    I bake the chicken fast and hot.. about 400 degrees and usually but Montreal Steak Chicken Seasoning low sodium on it. I take it out right before it's done..just as the inside goes from pink to white so that it doesn't dry out when I rewarm it.

    The beef I do in bulk is a beef bottom round roast or a sirloin tip roast. I trim any visible fat, cut it in several chunks, put it in a crock pot covered with water, garlic cloves, pepper, etc and let it cook most of the day on high. It will get to the point that it's falling apart when you stick a form in it.

    I don't do the fish in bulk.
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    thanks much. I love soup during P2.
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About karina1481

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About karina1481
Location:
Chicago
Occupation:
Graphic Artist / SAHM
Round/Phase/Method:
R1R2 injections

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R1 15 lbs lost (stabilized & lost 4 more lbs)... then went on vacation and gained 6lbs back!
R2 - Starting 06/07/2011 - injections

Loading = 149.6 (+.05 lbs)
VLCD Day 1 =
VLCD Day 2 =
VLCD Day 3 =
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