Amount	Ingredient
3-1/2 Pounds	all-purpose potatoes, peeled & cut into 2-inch chunks
7 Ounces	black olives, sliced
4 Pounds	BONELESS TURKEY BREAST, sliced into medallions
2 Packages (5 ounces)	Boursin cheese with garlic and herbs, softened
7 Ounces	butter substitute for broiling
4 Medium	celery roots, peeled, diced and blanched
1/2 Cup	celery, chopped
5 Cups	Cheddar cheese, shredded
2-1/2 Cups	cherry tomatoes, quartered
3 Medium	cucumber
1 Teaspoon	dried rosemary, crushed
2 Cups	dry plain bread crumbs
4 Cups	dry pumpkin seeds
3/4 Cup	dry white wine
1-1/2 Pounds	Feta cheese, crumbled
20 8 to 9 inch	flour tortillas, warm
1-1/2 Cups	fresh cilantro, cleaned, drained and chopped
As needed	fresh sage leaves
To Taste	freshly ground pepper
2 10-ounce Packages	frozen chopped spinach, thawed and well drained
1/4 Cup	green onion, chopped
1/4 Cup	green onion, chopped
7 Medium	green pepper
1/4 Teaspoon	ground allspice
5 Teaspoons	ground chipotle powder (OR 2-1/2 teaspoons each chili powder and mesquite grill seasoning)
2-1/2 Cups	guacamole, prepared
3 Medium	limes, juiced
13 Ounces	low-calorie Greek dressing, prepared
2-1/2 Pints	low-calorie Greek dressing, prepared
1-1/4 Cups	low-sodium poultry broth
As needed	mixed salad greens, well chilled
5 Cups	Monterey Jack cheese, shredded
As needed	olive oil
2 Tablespoons	olive oil
2-1/2 Cups	red onion, chopped
	Roasted Red Pepper Sauce
3 Heads	Romaine lettuce, washed and chilled
1/4 Teaspoon	rubbed sage
2-1/2 Cups	salsa, prepared medium/hot
1/2 Teaspoon	salt
To Taste	salt
To Taste	salt and freshly ground black pepper
1-1/4 Cups	sour cream
3-1/2 Cups	sweet corn kernels
4 Medium	sweet potatoes, peeled, diced and blanched
7 Medium	tomato
8 Slices	TURKEY BACON
1 Pound	TURKEY BREAKFAST SAUSAGE, squeezed from casings
25 4-Ounce	TURKEY BREAST CUTLETS
3 Pounds	TURKEY CUTLETS, 4-ounces each
2 Pounds	TURKEY CUTLETS, pounded to 1/4 -1/8-inch thick
20 Each (5 Pounds total)	TURKEY STEAKS, thawed
1/4 Teaspoon	white pepper
1/2 Cup	whole milk, or half-and-half, heated
25 Each	whole wheat pita bread