Breakfast
English muffin with blackberry jam
Grapefruit

Lunch
Salmon croquettes
Corn
Green salad with tomatoes, carrots, and balsamic vinaigrette

Dinner
Turkey vegetable soup

Recipes:

SALMON CROQUETTES
1 can salmon, drained
8 saltine crackers, crumbled
1 egg
flour for dredging
1-2 Tbs. oil for frying

Mix salmon, saltines, and egg in a bowl. Form into six patties and dredge with flour. Fry on both sides over medium heat.

TURKEY VEGETABLE SOUP
2 Tbs. olive oil
1 onion, chopped
3 stalks celery, chopped
2 carrots, chopped
1-2 cloves garlic, minced
a bay leaf
1 c. cooked dark-meat turkey, shredded into bite-size pieces (this was Thanksgiving turkey that had been in the deep freeze)
1 15-oz. can diced tomatoes, with juice
4 c. water
3/4 c. cut cooked corn (leftovers from lunch)
1/4 c. uncooked pearl barley
a couple dashes of Worcestershire sauce
freshly ground black pepper to taste
salt to taste

In a large pot, saute onion, celery, and carrots in olive oil for a few minutes, then add garlic and bay leaf. Continue sauteing until onion is translucent.
Add turkey, tomatoes, corn, and barley and bring to a boil. Reduce heat and simmer until vegetables and barley are soft.
Season with Worcestershire, pepper, and salt and simmer for a few more minutes to blend flavors.