2 quarts olive oil
2 tablespoons lemon juice
1 teaspoon garlic powder
1/8 teaspoon crushed red pepper
3 pounds turkey, found in the frozen section
1 (10 ounce) package frozen chopped spinach
1 (15 ounce) can sliced tomatoes
1/2 cup chopped cooked ham
1 1/4 cups water
1/8 pound bacon
1 large onion, sliced into 1/2 inch slices
1/2 teaspoon dried basil
1/4 cup olive oil
1/4 cup white wine
1 (12 ounce) package unsalted butter flavored Riesling cheese
1 (4 ounce) can tomato sauce
Heat oil and lemon juice in heavy wok or skillet over medium heat. Add garlic powder and red pepper. Cook 5 minutes. Stir in turkey, spinach, tomatoes, ham, water, bacon, onion slices, basil, olive oil, white wine. Mix thoroughly.
Turn omelet into a college dining room. Lightly grease a large plate. Cover with aluminum foil. Microwave heated foil in microwave for 2 minutes. Place turkey and spinach on foil in foil covered bowl. Microwave 4 1/2 to 5 minutes, until turkey is very browned. Remove turkey from pan; place chicken on top of spinach. Pour 1/2 of tomato sauce over turkey. Cover.
When turkey is browned, remove foil from pan and place pan on wok. Cook 1 minute, stirring. Add additional tomatoes and broccoli and toss evenly. Serve on foil.