Amount	Ingredient
1/2 Cup	Amaretto
1 14-Oz. Can	black beans, drained and rinsed
12 to 16	cherry tomatoes, cut in half
3 Tablespoons	chili powder
1/4 Cup	chili sauce
	coarsely ground black pepper
1	cucumber, peeled, seeded and diced
1/3 to 1/2 cup	Dijon mustard dressing, commercial or homemade*
1 Tablespoon	dried rosemary, crumbled
1 Cup	dry breadcrumbs
1 Cup	finely chopped carrot
1 Cup	finely chopped celery
1 Cup	finely chopped onion
1 10-inch	flour tortilla
1 Tablespoon	freshly squeezed lemon juice
1/4 Cup	freshly squeezed lime juice
1/2 teaspoon	garlic juice or 1 garlic clove, peeled and minced
1/4 Teaspoon	garlic powder
1 Ounce	goat cheese, crumbled
2 Teaspoons	grated lemon rind
3 Tablespoons	grated Parmesan cheese
1 Teaspoon	ground cumin
4 Teaspoons	ground cumin
2 Teaspoons	ground red pepper
1 Pound	GROUND TURKEY
As needed	guacamole and salsa
3/4 Cup	jellied cranberry sauce
2 14-Oz. Cans	kidney beans, drained and rinsed
1 Large	lime, cut into slices
1/2 Cup	mayonnaise
1	medium sweet red pepper, cored, seeded and cut into long thin strips
3 Ounces	MESQUITE SMOKED TURKEY BREAST
1/4 Cup	minced red onion
1/2 Cup	Monterey Jack cheese, shredded
2 Ounces	Mozzarella cheese, shredded
1/2 Teaspoon	paprika
1/2 cup	parsley, coarsely chopped
1/4 Teaspoon	pepper
1-1/2 teaspoon	prepared Dijon-style mustard
2	ripe mangos, peeled and diced
1 Ounce	roasted red pepper strips, well drained
2/3 cup	salad oil
1 Teaspoon	salt
1/2 Teaspoon	salt
To Taste	salt and pepper
	Salt and pepper to taste
12 to 16	small mushrooms, cut in half
1	small red onion, peeled, thinly sliced, separated into rings
1/2 teaspoon	sugar
1 Tablespoon	sweet corn kernels
1 (1.25-ounce) Package	taco seasoning
1 12-Oz. Can	tomato sauce
4 cups	torn mixed salad greens, chilled and divided
1 Pound	TURKEY BREAST CUTLETS, cut into 3/4-inch strips
1 Pound	TURKEY BREAST TENDERLOINS or CUTLETS, grilled
1-1/2 Pounds	TURKEY TENDERLOINS
1 Tablespoon	vegetable oil
1/3 cup	white wine vinegar
2 14-Oz. Cans	whole peeled tomatoes, drained