Amount	Ingredient
3 Tablespoons	chopped spinach, squeezed and patted dry
1 Tablespoon	cilantro, minced
4 Teaspoons	cilantro, washed, drained and chilled
1 Cup	cornstarch
1/4 Teaspoon	cornstarch
2 Tablespoons	crunchy peanut butter
1-1/2 Pounds	dried red kidney beans
1 Teaspoon	dried thyme leaves
16 Large	egg whites OR 2-1/4 cups liquid egg white product, well beaten
1 Teaspoon	fresh garlic, minced
1 Teaspoon	fresh ginger root, peeled and minced
12 Sprigs	fresh thyme, leaves pulled
1 Cup	fresh tomatoes, peeled, seeded & chopped fine
1/3 Cup	freshly ground allspice
1/3 Cup	freshly ground allspice
1 Tablespoon	freshly ground black pepper
3/4 Teaspoon	freshly ground white pepper
9 Cloves	garlic, peeled and coarse chop
2 Tablespoons	green onion, minced
2 Ounces	lettuce, washed, drained, chilled and shredded
2 Teaspoons	light brown sugar
1 Large	lime, zested and juiced
6 Slices	Mozzarella cheese, cut in half on the diagonal
As needed	nonstick cooking spray
1/4 Cup	olive oil
1-1/4 Cups	olive oil
3 Medium	onions, peeled and coarse chop
3 Medium	onions, peeled and diced
1 Pound	OVEN ROASTED TURKEY BREAST, sliced thin
60	plantain strips, fried and cooled
2 Ounces	red onion, sliced thin
1/4 Teaspoon	red pepper flakes
2 Tablespoons	reduced-sodium soy sauce
2 Tablespoons	salt
3 Bunches	scallions, coarse chop
1 Cup	scallions, minced
1-1/2	Scotch bonnet chile pepper, seeded
3 Tablespoons	shredded Parmesan cheese
4-1/2 Cups	soy sauce
12 (5-Inch)	squares multigrain flatbread with flax seeds, cut in half on the diagonal
1 Cup	sweet onions, chopped fine
1-1/2 Cups	tomato paste
6 Medium	tomatoes, peeled, seeded & diced
30	tortilla shells, fried and cooled
6 Ounces	TURKEY BREAKFAST SAUSAGE, cooked and crumbled into small pieces
1-1/2 Gallons	TURKEY STOCK
1 Cup	water
20-22 Pounds	WHOLE TURKEY
4 8-inch	whole wheat tortillas (high protein)