Lunch
Quick ramen vegetable soup

Dinner
Thin spaghetti with marinara sauce (from a jar)
Mild Italian sausage sauteed in olive oil with sliced green peppers and onions
Rosemary focaccia

Recipes:

QUICK RAMEN VEGETABLE SOUP
1 Tbs. vegetable or peanut oil
a small carrot, sliced very thin
a small handful shredded green cabbage
1 large or two small scallions, both white and green parts, sliced
a handful of diced firm tofu
2 1/4 c. water
1 pkg. Oriental-flavor ramen noodles
a couple dashes of soy sauce
a dash of hoisin sauce
a couple dashes of Texas Pete hot sauce

In a large saucepan, heat the oil and stir-fry the carrot, cabbage, and scallions until crisp-tender. Add the tofu and toss briefly, then add the water and bring to a boil. Add ramen noodles and cook 3 minutes.
Add half the spice packet that came with the ramen (throw the other half away). Add soy sauce, hoisin sauce, and hot sauce. Stir. If desired, use kitchen scissors to cut noodles shorter.

ROSEMARY FOCACCIA
3 1/2 c. all-purpose flour
1 tsp. sugar
1 tsp. salt
1 pkg. yeast
1 c. water
2 Tbs. olive oil
1 egg
3 to 4 tsp. olive oil
1 tsp. dried rosemary

In a large bowl, combine 1 c. flour with sugar, salt, and yeast. Mix well.
In a small saucepan, heat water and 2 Tbs. olive oil until it's between 120 and 130 degrees F. Add the warm liquid to the flour mixture. Blend at low speed unti moistened, then beat 2 minutes at medium speed.
By hand, stir in an additional 1 3/4 c. flour until dough pulls away from sides of bowl. On a floured surface, knead in 3/4 c. flour until dough is silky and elastic, about 5 to 10 minutes. Cover with bowl and let rest 5 minutes.
Divide dough into two equal portions. Place dough on greased cookie sheets and press into two 6-inch circles. Cover loosely with greased plastic wrap and a cloth towel. Let rise in a warm place until light and doubled in size, about 30 minutes.
Heat oven to 400 degrees F. Uncover dough. With fingers, poke divots in dough at one-inch intervals. Drizzle 3 to 4 tsp. olive oil over top of dough. Sprinkle evenly with rosemary.
Bake at approximately 390 degrees F for about 20 minutes, or until golden brown. Immediately remove from cookie sheets and cool on wire racks.