Breakfast
Leftover hard-boiled eggs
Leftover stewed prunes

Dinner
Grilled salmon
Grilled foil-packet zucchini
Grilled foil-packet sweet potatoes

Late-night snack
Lemon chess pie

Recipes:

GRILLED SALMON
3/4 to 1 lb. salmon fillet
2 Tbs. olive oil
1-2 cloves garlic, minced
juice of 1/2 lemon

Marinate fillet in olive oil, garlic, and lemon juice for about an hour. Grill over hot coals, skin side first.

GRILLED FOIL-PACKET ZUCCHINI
2 small to medium zucchini, cut into thin rounds
2 Tbs. olive oil
salt and freshly-ground pepper to taste
a few sprigs of fresh oregano, chopped

Create a double-walled foil packet by tearing off two rectangles of foil and doubling them. On one piece, drizzle half the olive oil. Arrange zucchini slices on the foil, season, and drizzle remaining olive oil. Top with the other doubled piece of foil, then tightly crimp the edges.
Cook the packet on both sides over hot coals, until zucchini is quite soft.

GRILLED FOIL-PACKET SWEET POTATOES
1 large sweet potato, skin on, cut into thin rounds
2 Tbs. butter, cut into small pats
2 Tbs. brown sugar

Create double-walled foil packet as above. Place a few pats of butter on the bottom, then arrange sweet potato rounds on it. Dot again with butter and sprinkle with brown sugar. Top with the second piece of doubled foil and tightly crimp the edges.
Cook the packet on both sides over hot coals, until sweet potatoes are quite soft.

LEMON CHESS PIE
Prebaked 9-inch pie shell
3/4 c. buttermilk
2 eggs
2 egg whites
1/2 c. sugar
1/2 tsp. grated lemon peel
2 Tbs. fresh lemon juice
2 Tbs. flour
1/2 tsp. vanilla

Preheat oven to 325 degrees.
Whirl all the filling ingredients in the blender until smooth. Pour into baked pie shell and bake about 35 minutes, until firm.