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Stewed Light or Dark Turkey Meat (Skin Eaten)
Cooked Vegetable Type Stew (Including Potatoes, Carrots, Onions and Celery, Fat Added in Cooking)
Cooked Vegetable Combinations (Broccoli, Carrots, Corn and Cauliflower, Fat Added in Cooking)
Cooked Vegetable Combination with Soy-Based Sauce (Including Carrots, Broccoli, and/or Dark-Green Leafy)
Vegetable Beef Soup with Rice (Prepared with Water or Ready-to-Serve)
Beef Rolls, Stuffed with Vegetables or Meat Mixture in Tomato-Based Sauce
Chicken Breast Meat (Broilers or Fryers)
Chicken Thigh Meat (Broilers or Fryers)
Chicken Wing Meat (Broilers or Fryers)
Chicken Light Meat (Roasting, Roasted, Cooked)
Related searches for: Meat and Vegetable Turnover
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