| Amount | Ingredient |
| 1/2 Cup | Amaretto |
| 1 14-Oz. Can | black beans, drained and rinsed |
| 3 Tablespoons | chili powder |
| 1/4 Cup | chili sauce |
| 1 | cucumber, peeled, seeded and diced |
| 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 |
| 1/4 Teaspoon | garlic powder |
| 1 Ounce | goat cheese, crumbled |
| 2 Teaspoons | grated lemon rind |
| 3 Tablespoons | grated Parmesan cheese |
| 4 Teaspoons | ground cumin |
| 1 Teaspoon | 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 |
| 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 |
| 1/4 Teaspoon | pepper |
| 2 | ripe mangos, peeled and diced |
| 1 Ounce | roasted red pepper strips, well drained |
| 1/2 Teaspoon | salt |
| 1 Teaspoon | salt |
| To Taste | salt and pepper |
| 1 Tablespoon | sweet corn kernels |
| 1 (1.25-ounce) Package | taco seasoning |
| 1 12-Oz. Can | tomato sauce |
| 1 Pound | TURKEY BREAST CUTLETS, cut into 3/4-inch strips |
| 1-1/2 Pounds | TURKEY TENDERLOINS |
| 1 Tablespoon | vegetable oil |
| 2 14-Oz. Cans | whole peeled tomatoes, drained |