Mix ground beef, onion, celery, salt, oats, and egg together using your hands. Shape into 1” balls and place in skillet. Cook meatballs until cooked through, turning occasionally to brown evenly. Remove from heat onto a paper towel-lined plate. Pour pasta sauce into a saucepan, add meatballs and heat. Lower heat and simmer. While sauce is simmering, bring water to boil in a large saucepan. Add ½ tsp salt and pasta; stir. Cook until pasta is al dente, approximately 8-10 minutes. Drain and rinse, first with cold and then with hot water. Set aside half of sauce and meatballs for Day 5. Serve remaining sauce over full amount of noodles, sprinkled with 1 Tbsp Parmesan.

Cut Ciabatta roll in half, horizontally. Spread each half with 1 pat butter, sprinkle with garlic salt and broil.

Heat ½ can green beans in a small saucepan. Save remaining half for Day 3. Eat 1 carrot raw.