Cold cereal with fresh strawberries

Lunch
Cold meatloaf

Dinner
Baked ham glazed with pear chutney and brown sugar
Leftover collard greens
Fried sweet plantains

Recipes:

BAKED HAM GLAZED WITH PEAR CHUTNEY AND BROWN SUGAR
a smallish precooked ham
2 Tbs. brown sugar
1 c. pear chutney (below)

Preheat oven to 350 degrees F. Make slices at 1/2-inch intervals through the ham, cutting about half to three-quarters of the way through it. Cover with foil and heat 30 minutes or until mostly warmed through.
Remove the foil and smear the ham with brown sugar, tucking some into the slices. Pour chutney over the ham and bake 30 minutes more.

PEAR CHUTNEY
I canned a bunch of this last fall, and the ham seemed to be a perfect venue for it.

3 c. cider vinegar
2 lbs. brown sugar
6 lbs. firm pears, cored, peeled and chopped
2 medium onions, chopped
2 c. golden raisins
3 Tbs. chopped fresh ginger root
2 cloves garlic, minced
1 tsp. cayenne pepper
4 tsp. salt
1 tsp. cinnamon
1 tsp. ground cloves
4 tsp. mustard seed

In a large, heavy kettle, bring vinegar and sugar to a boil and stir until sugar dissolves. Add all remaining ingredients and bring back to a gentle boil. Lower heat and simmer, uncovered, over very low heat, stirring occasionally. Chutney should be thick and will take 1 1/2 hours or longer to reach correct consistency. Pour into sterilized jars and seal. Store in a cool place.

FRIED SWEET PLANTAINS
completely ripe (black-skinned) plantains
white sugar
peanut oil
salt

Cut the ends off the plantains, then cut them into two or three pieces and peel the pieces. Split each of these peeled chunks lengthwise into quarters. Roll the plantains in sugar.
Heat 1/4 to 1/2 inch of peanut oil in a skillet over medium-high heat until you see wavy lines in the oil. Fry the plantains, turning when needed, until browned and caramelized on all sides.
Sprinkle lightly with salt and serve.