4-6 slices roasted turkey breast
3T nonfat cream cheese*
2T canned whole-berry cranberry sauce*
1 handful fresh spinach
2 slices whole wheat bread
2t honey mustard

Directions:

1. Open the can of cranberry sauce and dump it into a tupperware. Add 6 shakes of cinnamon, 2 shakes of nutmeg and 2 shakes of pumpkin pie spice. Mix well. For the cream cheese, open up the tub, get a knife and mix/stir it very well until it is whipped, light and creamy – this makes all the difference in the world.

2. Cover each slice of bread with honey mustard (about 1t for each). Lay the turkey on top of one slice and spread the cream cheese on top. Then spread the cranberry sauce over the cream cheese and lay the spinach on last. Top with the other slice of bread and consume or wrap for lunch. I often prepare it at night for the following day’s lunch.

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