Breakfast
Vanilla yogurt with quick strawberry-rhubarb sauce (just like 4/8, but substitute a few unsweetened frozen strawberries for part of the rhubarb)

Lunch
Tuna and egg salad
A few early peas from the garden

Dinner
Italian dinner salad

Recipes:

TUNA AND EGG SALAD
1 can water-packed tuna, drained
1 hard-boiled egg, peeled and chopped
1 large stalk celery, diced
1 medium carrot, diced
2 Tbs. Miracle Whip Light
a few grinds of pepper

Combine in a bowl and mix well. Serve on its own or use as a sandwich filling.

ITALIAN DINNER SALAD
about 4 handfuls young leaf lettuce
a few young spinach leaves
2 radishes, sliced
half a cucumber, peeled and sliced
Italian baked chicken (below), sliced and cooled slightly
Tomato vinaigrette (below)

Arrange lettuce, spinach, radishes, and cucumber on plates or in large bowls. Top with chicken. Serve with vinaigrette.

ITALIAN BAKED CHICKEN
2 Tbs. vegetable oil
2 large bone-in chicken breasts, skin removed
half a roasted green pepper, skin removed, sliced
coarsely ground kosher salt and black pepper, to taste
a sprinkle of dried oregano
olive oil for drizzling

Preheat oven to 400 degrees F.
Pour the vegetable oil in a baking pan, then roll the chicken breasts around in it so that they're well coated. Place chicken meaty side up, then arrange green pepper slices on chicken. Sprinkle with salt, pepper, and oregano.
Bake, uncovered, 30 minutes. Remove from oven, cut into the meat to see how much longer it'll take, and drizzle with olive oil. Return to oven and bake until cooked through (about 15 to 20 minutes).

TOMATO VINAIGRETTE
1 medium tomato, seeded and diced finely
1 garlic clove, minced
1/4 of a small onion, minced
2 Tbs. red wine vinegar
2 tsp. balsamic vinegar
4 Tbs. olive oil
salt and freshly-ground pepper to taste

Combine all ingredients in a bowl and stir briskly.