Keep it simple today and prepare your own ROAST TURKEY BREAST. Add canned whole-berry CRANBERRY SAUCE on the side. Serve with NEW POTATOES AND GREEN BEANS WITH DILL SAUCE (see recipe). Add a ROMAINE SALAD and DINNER ROLLS. For dessert, make PEACH SHORTCAKE by spooning Nutella on shortcake shells and covering them with sliced peaches. Garnish with light whipped cream.

PLAN AHEAD: Save enough turkey, half the cranberry sauce, enough peaches and enough shortcakes for Monday.

Meanwhile, with the motor running, drop 2 medium peeled cloves garlic in a food processor fitted with the metal blade; process until minced. Stop the machine and add 1/2 cup toasted pine nuts and 4 cups arugula; process until finely minced. With motor running, add 5 tablespoons extra-virgin olive oil in a thin stream. Scrape down sides of bowl. Add 2 tablespoons fresh lemon juice and freshly ground black pepper. Toss sauce with spaghetti; add enough reserved pasta liquid to make the pasta a little more saucy. Divide among pasta bowls; garnish with 2 cored, seeded and diced plum tomatoes. Sprinkle with freshly grated parmesan if desired. (Adapted from "Melissa's 50 Best Plants on the Planet," Cathy Thomas; Chronicle Books, 2013.)

Add a SPINACH SALAD WITH HARD-COOKED EGG WEDGES and ITALIAN BREAD. Enjoy FRESH STRAWBERRIES for dessert.

Meanwhile, in a medium skillet, cook 1 (15-ounce) can chili with beans and 1 cup salsa or picante sauce on medium-high 4 minutes or until bubbly, stirring. Stir in 1 cup frozen corn; reduce heat to medium. Cook 7 minutes or until hot, stirring. Spoon chili sauce over hot pierogies; sprinkle with 1 cup shredded 50 percent reduced-fat sharp cheddar cheese.

Add a BOSTON LETTUCE SALAD and SOURDOUGH BREAD. For dessert, spoon fat-free HOT FUDGE SAUCE over fat-free VANILLA ICE CREAM.

Check out the recipe for this day!