Ingredients
- 1/4 cup butter
- 3 tablespoons whole-wheat flour
- 2 teaspoons salt
- 1/2 teaspoon paprika
- 1/4 teaspoon curry powder
- 1/4 teaspoon ground black pepper
- 2 cups low-fat milk
- 3 cups diced cooked turkey breast
- 1 cup sliced or chopped almonds
- One 9-ounce package frozen baby peas
- thawed
- or one 15-ounce can baby peas
- rinsed and drained
- 1/2 cup half-and-half
- 8 slices stone-ground whole-wheat bread
Instructions
- Melt the butter in a 3-quart nonstick saucepan over medium heat.
- Blend in the flour, salt, paprika, curry powder, and pepper.
- Stir in the milk.
- Stirring constantly, cook until slightly thickened, about 5 minutes.
- Add the turkey, almonds, and peas.
- Reduce the heat to medium-low and cook, uncovered, for 10 minutes.
- Stir in the half-and-half and cook to heat through, 1 to 2 minutes more.
- Serve over the toast slices.
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