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
As needed	Cajun spice blend
1 15-ounce	can chick peas, drained & rinsed
1 14 1/2-ounce	can reduced-sodium, fat-free chicken broth
2 medium	carrots, peeled and cut into 1/2-inch pieces
As needed	chopped chives for garnish
6 servings	couscous
1 Box (18.3 Ounce)	creamy portobello mushroom soup
1 teaspoon	dried rosemary
1 teaspoon	dried thyme
2 Bunches	fresh cilantro, stems removed
1 Cup	garlic cloves, peeled
2 teaspoons	garlic, minced
1/4 cup	golden raisins
1 Each	green bell pepper, coarsely chopped
1 large	green pepper, seeded and cut into 1-inch pieces
5 Each	jalapeno peppers, coarsely chopped
1 3 1/2-ounce	jar capers, drained & rinsed
12	kalamata olives, pitted
1 large	lemon, thinly sliced
12 Ounces	mixed mushrooms, cleaned, stems removed and sliced
2 tablespoons	olive oil
1-1/2 Tablespoons	olive oil, DIVIDED
1 large	onion, chopped
1 4-ounce	package Feta cheese, crumbled
1/4 teaspoon	pepper
1 Each	red bell pepper, coarsely chopped
1 Each	red onion, coarsely chopped
2 tablespoons	red wine vinegar
3	Roma tomatoes, cut into quarters
1/2 teaspoon	salt
To Taste	salt and pepper
24 Ounces	sour cream
5 Pounds	tomatillos, peeled and coarsely chopped
1/2 teaspoon	tumeric
2 (1 pound each)	TURKEY TENDERLOINS, cut crosswise in 1-inch thick slices
24 Each	TURKEY TENDERS, patted dry
3 Pounds	unsalted butter
1 Each	yellow bell pepper, coarsely chopped
1 large	zucchini, cut into 1/2-inch pieces