Amount	Ingredient
1 Cup	alfalfa sprouts
1/3 Cup	apricot preserves
4	Bagels, sliced
1	Bay leaf
5	Black peppercorns
2 Tablespoons	brandy
1 Cup	broccoli flowerettes
1 Teaspoon	butter
1	Carrot, cut in chunks
1	Carrot, peeled and cut into 1/2-inch slices
1 Stalk	celery, cut into 1/2-inch slices
5 Cups	cold water
1 Ear	corn, cut into 1/2-inch slices
As needed	fresh cilantro sprigs
1/2 Cup	fresh lime juice
1/2 Cup	fresh or frozen peas
1-1/2 Teaspoons	fresh oregano, chopped; or 1/2 teaspoon dry
3 Tablespoons	fresh parsley, chopped; or 1 tablespoon dry
3/4 Teaspoon	freshly ground black pepper
1 Clove	garlic, mashed with 1/4 teaspoon salt
1-1/2	jalapenos, seeded and diced small
1-1/2 Teaspoons	jerk seasoning
2 Tablespoons	jerk seasoning
1 Medium	leek, well rinsed and thinly sliced
1/2 Cup	lima beans
2 Cubes	low-sodium chicken bouillon, or TURKEY BROTH
2 Tablespoons	minced green onion
1 Tablespoon	mixed peppercorns
2 Teaspoons	olive oil, divided
2	Onions, quartered
4 Slices (1 ounce each)	part-skim Monterey Jack cheese
3 Tablespoons	pearl barley
1/3 Cup	pecan pieces
3 Cups	pineapple chunks
6 Cups	prepared black beans, heated
1/4 Cup	prepared chutney
3 Quarts	prepared couscous, heated
3 Tablespoons	red wine vinegar
1/4 Cup	reduced-calorie Ranch dressing
1 Package (8 ounces)	SMOKED TURKEY BREAST SLICES
1 Cup	sugar-snap peas or green beans
1-1/2 Cups	sweet red onion, finely chopped
4 Medium	tomatoes, peeled and cut into quarters
1/4 Cup	TURKEY BROTH
12 4-Ounce	TURKEY CUTLETS, pounded to an even thickness
1 Pound	TURKEY TENDERLOINS, cut into 3/4-inch medallions
2-1/2 Pounds	TURKEY WINGS
3/4 Cup	vegetable oil
6 Cups	watermelon, seeded & cubed into 1-inch pieces
1 Medium	zucchini, cut into 1/2 to 3/4-inch slices