In large nonstick skillet, melt butter over medium-high heat. Add turkey; cook until browned on both sides.

Add mixed vegetables, onions with cream sauce and mustard; bring to boil. Reduce heat to medium-low; cover and simmer 6 to 8 minutes or until vegetables are tender and turkey is no longer pink in center.

This recipe yields 4 servings.

Exchanges Per Serving: 3 Meat, 1 Vegetable.

Nutrition Facts: Calories 218; Calories from Fat 20%; Total Fat 5g; Saturated Fat 3g; Protein 35g; Carbohydrates 7g; Cholesterol 105mg; Sodium 299mg; Dietary Fiber 1g.