Breakfast
Cold cereal with fresh strawberries

Lunch
Leftover barbecue

Dinner
Chicken soup
Grilled cheese sandwiches

Recipes:

CHICKEN SOUP
It would probably be redundant to write out a formal recipe for this soup. It's the same basic type of soup we usually make, i.e., simmer the carcass of a chicken and add whatever else seems attractive. Today's includes:
an onion
a few cloves of garlic
1/2 c. fresh peas
a turnip
5 baby carrots
1/2 c. sliced fennel
a little fresh parsley
1/2 a green bell pepper
2 potatoes
a bay leaf

GRILLED CHEESE SANDWICHES
Like all decent folks, my mother believes in using real butter where it's called for. But she used to (and, I think, still does) keep tubs of spreadable margarine in the fridge specifically for making grilled cheese sandwiches, because if you don't get even coverage, all is lost. I prefer to zap butter in the microwave for just a very, very few seconds until the butter is softened but not melted.

good whole-wheat bread
softened unsalted butter
sharp Cheddar cheese, sliced in 1/4-inch-thick slices

Spread one side of each slice of bread evenly with softened butter. Heat a nonstick skillet over medium heat. For each sandwich, place a slice of bread, butter-side-down, on the skillet. Cover with sliced cheese and top with the other slice of bread, butter-side-up.
Use a turner to lift up the edge of the bottom slice and check its progress. You'll want to turn the entire sandwich (quickly and carefully, as a unit) when the bottom is dark-brown and crispy, but not burnt.
Cook the second side of the sandwich until it, too, is dark-brown and crispy.

Note:
If you have time to saute some pieces of green pepper and/or slices of tomato and mushroom separately, the veggies can be tucked in on top of the cheese layer when you're assembling the sandwiches. You have to saute them separately first, though, or they won't cook.