Breakfast
Apple slices with peanut butter

Lunch
Vegetarian nachos

Dinner
Spring chicken-vegetable soup

Recipes:

VEGETARIAN NACHOS
one-third to half a bag of large white-corn tortilla chips
about 10 oz. refried beans
several oz. shredded cheddar cheese
half an onion, minced
half a large jalapeño, minced
1 medium tomato, seeded and diced
a handful of arugula, chopped
salsa

Preheat oven to 350 degrees F.
Arrange chips on a jelly-roll pan; they should cover about half or three-quarters of it. With a teaspoon and your finger, dollop the refried beans onto the chips as if you were making small drop cookies. Scatter cheese on top, then sprinkle with onion, jalapeño, and tomato.
Bake until cheese is melted and just barely beginning to bubble and brown.
Scatter arugula on top and serve with salsa.

SPRING CHICKEN-VEGETABLE SOUP
2 Tbs. vegetable oil
1/2 an onion, chopped
3 stalks celery, chopped
2 medium carrots, chopped
2 large cloves of garlic, minced
1 medium turnip, cut into 1/2-inch pieces
1 medium potato, cut into 1-inch pieces
1 medium zucchini, cut into half-moons
leftover chicken breastbones with a little meat still on them
several cups of water
greens from the above turnip, chopped
a handful of frozen baby lima beans
15-oz. can tomatoes
a bay leaf
2 Tbs. Worcestershire sauce
a sprinkling of dried parsley and marjoram
salt and freshly ground pepper to taste
3 stalks asparagus, cut into 1-inch pieces

Saute the onion, celery, and carrot in the oil for about five minutes. Continue sauteing as you chop the garlic, turnip, potato, and zucchini (in that order). Add each of them to the pot as you finish chopping them. Saute a few minutes more.
Add the chicken breastbones and cover with water. Add the greens and baby limas. Simmer half an hour. Remove the bones, pull the meat off them, and return the meat to the pot.
Add the remaining ingredients and simmer until vegetables are soft and flavors are melded.