Breakfast
Whole-wheat waffles (see 4/4--these were leftovers from the same batch, thawed and popped into the toaster oven)
Unsweetened frozen strawberries, heated and mashed into a sauce

Dinner
Rotisserie chicken from the grocery store
Raw broccoli florets with "Greek goddess" dressing (see 4/16)

Dessert
Apple crisp

Recipes:

APPLE CRISP
2 to 2 1/2 lbs. sweet-tart apples, peeled, cored, and sliced
2 Tbs. fresh lemon juice
1/3 c. sugar
1/2 tsp. cinnamon
2 Tbs. all-purpose flour
handful of walnuts
1/3 c. all-purpose flour
heaping 1/2 c. brown sugar
1/2 tsp. cinnamon
1/4 tsp. salt
2 Tbs. cold unsalted butter
3/4 c. old-fashioned rolled oats
1 egg white

Preheat oven to 375 degrees F.
Toss the sliced apples with lemon juice, sugar, 1/2 tsp. cinnamon, and 2 Tbs. flour. Pile this mixture in a large glass pie plate or similar baking dish.
Combine the remaining ingredients in the bowl of a food processor and pulse briefly until they are blended and even-textured. Cover the apple mixture with this topping.
Bake about 35 minutes, until apples are simmering and topping is crisp and brown.