A weeknight supper built on deli turkey, turned into a cream sauce that's quick and mild enough for tired cooking. Toast takes the place of a plate, peas add colour and texture, and the whole thing comes together in under twenty minutes.

Serves 2. 20 minutes, 18 at the stove.

About 390 calories a serving, 23 g protein, 30 g carbohydrate, 20 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Melt 2 tablespoons butter in a medium skillet over medium heat. Whisk in 1 tablespoon flour and cook, stirring often, until the raw flour taste is gone, about two minutes.2 min
2. Pour in 1 cup whole milk slowly, whisking as you go to smooth out any lumps. Keep whisking until the sauce thickens and coats the back of a spoon, about five minutes. Taste and season with salt and pepper.5 min
3. Tear the 6 oz deli turkey into bite-sized pieces and stir into the sauce along with 1 cup frozen peas. Warm through just until the peas are heated, about two minutes, then remove from heat.2 min
4. While the sauce heats, toast two thick slices of bread until golden and crisp. Set one slice on each plate and spoon the turkey and peas over the top, letting the cream run down onto the bread.

Note Swap canned peas if frozen are not on hand. Leftovers will keep refrigerated for two days in a covered container and can be reheated gently in a skillet or topped over fresh toast. Serve with a simple green salad or a bowl of lightly dressed greens on the side if you have them.