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Shopping List
| Amount | Ingredient |
| 10 Ounces | alfalfa sprouts, washed and dried |
| 2 Each | bay leaf |
| 1 Tablespoon | canola oil |
| 8 Ounces | carrots, peeled and diced |
| 1-1/4 Teaspoon | celery seed, ground |
| 8 Ounces | celery, diced |
| 1 Teaspoon | chili powder |
| 1 Pound, 14 Ounces | cucumbers, thinly sliced |
| 1 Teaspoon | dried thyme |
| 10 Ounces | egg noodles, dry |
| 1/4 Cup | fresh parsley, chopped |
| To Taste | hot pepper sauce |
| 8 | large flour tortillas |
| 1 | large green pepper, seeded and thinly sliced |
| 1/2 | medium red onion, thinly sliced |
| 3 Cups | Monterey Jack cheese, shredded |
| 3 Tablespoons | oil |
| 8 Ounces | onions, diced |
| 4 Pounds, 6 Ounces | OVEN ROASTED TURKEY BREAST, shaved |
| 14 Ounces | peas, IQF |
| 1 Pound | PULLED TURKEY, 3/4-inch diced |
| 1 Pound, 14 Ounces | ranch dressing, prepared |
| 1 Pound, 4 Ounces | red or yellow bell pepper, seeded and cut into strips |
| 1-2 Cups | Salsa |
| To Taste | salt and pepper |
| 10 Ounces | spinach leaves, washed and dried |
| 80 Slices | tomato, (about 14 tomatoes) |
| 8 Ounces | TURKEY BREAST, cut into thin strips |
| 1-1/4 Gallons | TURKEY STOCK |
| 1/2 Teaspoon | white pepper |
| 20 Each | whole wheat pita |
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