| Amount | Ingredient |
| 2 Ounces | Brie cheese, sliced thin |
| 20 | buttermilk biscuits, split |
| 2 Teaspoons | chili powder |
| 1/3 cup | chopped fresh basil |
| 1 Tablespoon | chopped green bell peppers |
| 1/3 Cup | chopped plum tomatoes |
| 8 Cups | corn kernels |
| 2 Teaspoons | dried basil |
| 1 Teaspoon | dried marjoram |
| 2 Teaspoons | dried oregano |
| Dash | each salt and freshly ground pepper |
| 1 Large | egg yolk, lightly beaten |
| 16-Ounces | fat- free cream cheese, softened |
| 2 Cups | fresh basil, julienned |
| 2 Teaspoons | fresh cilantro, chopped |
| 4 Ounces | fresh fettuccine |
| 2 Tablespoons | fresh pineapple, peeled, cored and diced |
| 4 Large | fresh tomatoes, peeled & chopped |
| 1/2 Teaspoon | freshly grated nutmeg |
| 1/4 Teaspoon | freshly ground black pepper |
| 1 Teaspoon | freshly ground black pepper |
| 2 Teaspoons | freshly squeezed lime juice |
| 1 Ounce | grated Parmigiano-Reggiano |
| 4 Large | green leaf lettuce leaves, washed, dried and chilled |
| 2 Teaspoons | ground cumin |
| 1 Pound | GROUND TURKEY, recommend blend of white/dark turkey or all dark |
| 4 Tablespoons | guacamole |
| 4 Ounces | half and half cream |
| 4 | Hamburger buns, split and toasted |
| 1 (10.5-Ounce) | jar red pepper jelly |
| To Taste | kosher salt and freshly ground black pepper |
| 2 | Large eggs |
| 1 Cup | light cream |
| 1 Cup | light sour cream, spoon off liquid |
| 8 Cups | lima beans, shelled |
| 1/4 Teaspoon | minced fresh garlic |
| 1/2 Teaspoon | minced fresh jalapeno, seeds removed |
| 1 Tablespoon | minced sweet onion |
| 1/4 Teaspoon | olive oil |
| 3 Ounces | OVEN ROASTED TURKEY, sliced thin |
| 1/2 Cup | Parmesan cheese, shredded |
| 1 Cup | part-skim Ricotta cheese |
| 1 Tablespoon | prepared cranberry horseradish mustard |
| 4 Slices | reduced-fat Monterey Jack cheese, (1 ounce each) |
| 1/4 Teaspoon | salt |
| 1/2 Teaspoon | salt |
| 1 Teaspoon | salt |
| 4 Ounces | smoked Cheddar cheese, grated |
| 2 Pounds | SMOKED TURKEY BREAST, chopped |
| 3 Ounces | SMOKED TURKEY BREAST, julienne |
| 1/4 Cup | spicy taco sauce |
| 4 to 5 | Tender arugula leaves, well washed, dried and chilled |
| 4 (4-Ounce) | TURKEY BURGERS |
| 1/4 Cup | unsalted butter |
| 1 Tablespoon | unsalted butter |
| As needed | unsalted melted butter |
| 4 Cups | Vidalia or Maui onions, finely chopped |
| 2 Slices | walnut bread |
| 4 Each | whole grain roll, split |