This is a simple, yummy way to use up leftover turkey.  A tangy,
creamy sauce dresses up the turkey, and vegies, too.  If you don't
care for the vegies mentioned, use your favorites.  We used
carrots and broccoli.

Turkey and Vegetables in Dijon Cream

1 T (15 ml) butter
1 shallot, finely minced
1/2 cup (120 ml) nonfat milk
4 oz (112 g) Neufchatel cheese
1-1/2 T (22.5 ml) Dijon mustard
2 T (30 ml) vermouth
1/8 teaspoon (.63 ml) freshly ground pepper
Vegetable salt (regular ok)
1 pound (450 g) turkey breast, sliced and warmed
8 oz (224 g) baby carrots, steamed
8 oz (224 g) snap peas, steamed
8 tiny potatoes, steamed and sliced
2 T (30 ml) fresh parsley, snipped

Melt butter over a low heat in a small skillet.  Add shallot and toss
for about 30 seconds.  Pour in milk, add Neufchatel cheese, and
continue to stir over a low heat until it becomes creamy.  Stir in
mustard, vermouth, pepper and salt to taste if desired.  Set the
resulting Dijon Cream aside but keep warm.

Arrange turkey slices, carrots, snap peas and potatoes on a
serving platter, and pour Dijon Cream over the top.  Sprinkle with
snipped parsley.

Makes 4 servings.

Per serving: 417 cal., 48 g protein, 16 g fat, 22 g carbo.