1 pkg. (about 1 lb.) turkey breast slices
1 tsp. lemon pepper
2 med. carrots, cut into 3" julienne strips
1 sm. zucchini, cut into 3" julienne strips
1 sm. onion, chopped
1 tbsp. olive oil

SAUCE:

2 tbsp. white wine
1 1/2 tsp. cornstarch
1 tsp. lemon juice
1/4 tsp. grated lemon rind

Pound turkey between pieces of plastic wrap. Sprinkle turkey with lemon pepper; set aside. Combine vegetables and 1 cup water in saucepan. Bring to a boil; turn down heat. Cover. Simmer 5 minutes until crisp-tender. Remove vegetables, reserving liquid in pan. Place vegetables on turkey. Roll up and secure with toothpicks. Cook in olive oil on medium 15 minutes, turning frequently until evenly browned.

Meanwhile, add sauce ingredients to 2/3 cup reserved liquid. Cook on medium, stirring constantly until thickened. Serve over turkey. 4 servings, about 230 calories per serving.