Breakfast
Yogurt

Lunch
Grilled cheese
An orange

Dinner
Pot stickers
Chinese meatballs

Recipes:

CHINESE MEATBALL MIX/POT STICKER FILLING
1 lb. lean ground pork
2 Tbs. soy sauce
2 Tbs. dry sherry
2 tsp. minced ginger
1/2 tsp. ground white pepper
1 Tbs. sesame oil
1 tsp. Tabasco sauce
1 tsp. sugar
1/2 a small onion, minced
1 c. baby greens (kale, arugula, and/or cabbage...we just thinned the rows of our garden a little), chopped fine
1 egg white
1 Tbs. cornstarch
4 Tbs. water chestnuts, chopped fine
2 cloves garlic, minced

Combine all ingredients in a large bowl and mix well.

POT STICKERS
1 package ready-made gyoza/pot sticker wrappers
about 2/3 batch pot sticker filling (above)
peanut oil for frying
chicken stock
water

Place a teaspoon or so of the filling in the middle of each wrapper. Use your finger to moisten the edge of the wrapper with a little water, then seal into a half-moon, pressing out any air. Repeat until all the wrappers are filled.
In a large skillet, heat a tablespoon or two of peanut oil over medium heat. Place a single layer of potstickers in the pan and fry them until they're golden-brown on the bottom.
Mix 1/4 c. chicken stock with 1/4 c. water and add to the pan. Cover and steam until the potstickers have absorbed all the liquid. Remove potstickers to a plate.
Repeat the frying and steaming process until all your potstickers are cooked. Serve with soy sauce or the dipping sauce of your choice.
Extra uncooked potstickers can be frozen between sheets of parchment paper for cooking at a later date.

CHINESE MEATBALLS
A great use for leftover filling...
potsticker filling
flour

Preheat oven to 350 degrees F and grease a cookie sheet.
With floured hands, shape potsticker filling into 1-inch balls. Place them on the cookie sheet and bake until bottom side is browned, then turn and bake until browned on second side and cooked through.