Creamed Turkey

2 teaspoons margarine
1 cup thinly sliced mushrooms
1/2 cup diced onion
1/2 cup red or green bell pepper
1 teaspoon all-purpose flour
1 cup skim milk
8 ounces skinned and boned turkey, diced
1/4 teaspoon salt

In small skillet heat margarine until bubbly and hot; add vegetables and saute, stirring occasionally until soft. Sprinkle flour over vegetables to combine, stirring constantly. Gradually add milk and bring to a boil. Reduce heat and let simmer until mixture thickens. Stir in turkey and salt and cook until turkey is heated.

Delicious served over mashed potatoes, rice or toast points.