Amount	Ingredient
1-1/2 pounds	BONELESS TURKEY BREAST, cut into 1-inch cubes
1 pound	butternut squash (1 small), peeled and cut into 1/2-inch pieces
1 15-ounce	can chick peas, drained & rinsed
1 14 1/2-ounce	can reduced-sodium, fat-free chicken broth
1 Tablespoon	canola oil
2 medium	carrots, peeled and cut into 1/2-inch pieces
1 Cup	celery, cut into 1/4-inch cubes
1 Teaspoon	chili powder
1 Can (10-1/2 ounces)	condensed French onion soup
2 Packages (8 ounces each)	cornbread stuffing mix
6 servings	couscous
1 teaspoon	dried rosemary
1 teaspoon	dried thyme
2 teaspoons	garlic, minced
1/4 cup	golden raisins
1 Cup	green onions, thinly sliced
1 large	green pepper, seeded and cut into 1-inch pieces
To Taste	hot pepper sauce
1 3 1/2-ounce	jar capers, drained & rinsed
12	kalamata olives, pitted
8	large flour tortillas
1	large green pepper, seeded and thinly sliced
1 large	lemon, thinly sliced
1/4 Cup	margarine
1/2	medium red onion, thinly sliced
3 Cups	Monterey Jack cheese, shredded
3 Tablespoons	oil
2 tablespoons	olive oil
1 large	onion, chopped
1 4-ounce	package Feta cheese, crumbled
1/4 teaspoon	pepper
1-1/2 Teaspoons	poultry seasoning
2 tablespoons	red wine vinegar
3	Roma tomatoes, cut into quarters
1-2 Cups	Salsa
1/2 teaspoon	salt
To Taste	salt and pepper
1/2 teaspoon	tumeric
8 Ounces	TURKEY BREAST, cut into thin strips
	vegetable cooking spray
1 Soup Can	water
1 large	zucchini, cut into 1/2-inch pieces