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

　　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.

　　Cooks' Note

　　Although low in fat, calories, and cholesterol, turkey is high in protein, phosphorus, and niacin. Make sure to use the tiny sweet variety of peas; there is no need to precook them since they will cook sufficiently with the turkey.

　　Sugar Busters! Quick & Easy Cookbook