1. In a large nonstick skillet, melt margarine; add mushrooms, broc- coli, carrots, and scallions. Cook, stirring frequently, 2-3 minutes until just tender. Add turkey; stir to combine.

2. Sprinkle flour, dry mustard, and thyme over vegetables; cook 1 minute. Whisk in broth; bring to a boil. Reduce heat to low and simmer 4-5 minutes, until liquid thickens.

3. Preheat oven to 350F. In a medium bowl, combine milk, egg white, Dijon mustard, and baking mix; mix until batter is thoroughly com- bined.

4. Spray an 8" pie plate with nonstick spray. Spoon turkey mixture into plate, spreading evenly. Spread batter evenly over turkey. Bake 15-20 minutes, or until golden.

Each serving provides: 1/2 Fat, 2 protein, 2 vegetables, 1 bread, 20 optional calories.

Per serving: 256 calories