Breakfast
Peanut butter and strawberry jam on homemade white bread
Milk

Snack
Rootbeer float (made with lowfat Breyer's vanilla ice cream)

Dinner
Grilled fajita chicken sandwiches
Zucchini, potatoes, and onions grilled on skewers
Watermelon

Recipes:

HOMEMADE WHITE BREAD
5 to 6 c. bread flour
3 Tbs. sugar
2 tsp. salt
2 pkgs. active dry yeast
2 c. water
1/4 c. vegetable oil
1 egg white
sesame seeds

In the bowl of a KitchenAid mixer, blend 2 c. flour, sugar, salt, and yeast. In a small saucepan, heat water and oil until 120 to 130 degrees F. Add warm liquid to flour mixture and blend at low speed until moistened. Beat 3 minutes at medium speed.
By hand, stir in additional 2 1/2 to 3 c. flour until dough pulls away cleanly from sides of bowl.
On a floured surface, knead in 1/2 to 1 c. flour until dough is smooth and elastic, about 5 minutes. Place dough in greased bowl and cover loosely with plastic wrap and cloth towel. Let rise in a warm place (80 to 85 degrees F) until light and doubled in size, about an hour.
Grease one large loaf pan and one sheet pan. Punch down dough several times to remove all air bubbles. Divide dough into two parts. Shape one half into a loaf and place in loaf pan; shape the other half into several hamburger buns and place on sheet pan. Cover and let rise until dough expands and top of loaf is about 1 inch above pan edge, 30 to 45 minutes.
Preheat oven to 375 degrees and place a pan of water on bottom rack. Uncover dough, brush with egg white, and sprinkle with sesame seeds. Bake breads until they sound hollow when tapped (40 to 50 minutes for the loaf; more like half an hour for the buns).

GRILLED FAJITA CHICKEN
I often just make this on its own, but today we shredded the meat and served it on homemade buns (see bread recipe above) with avocado, salsa, and lettuce.
Juice of one lime
1/3 c. Miracle Whip Light
Half a packet of low-sodium taco seasoning
4 skinless split chicken breasts

Stir together the first three ingredients, then coat the chicken breasts thickly with the mixture. Grill over hot coals until charred slightly and cooked through.