5POINTS
per serving

Ingredients:

2 cans (about 14 oz.) fat-free reduced-sodium chicken broth
1 medium onion, diced
1-1/4 pounds turkey tenderloins, cut into 3/4-inch pieces
3 cups diced red potatoes
1 teaspoon chopped fresh rosemary or 1/2 teaspoon dried rosemary
1/4 teaspoon salt
1/8 teaspoon black pepper
1 bag (16 ounces) frozen mixed vegetables
1 bag (10 ounces) frozen mixed vegetables
1/3 cup fat-free (skim) milk plus additional if necessary
3 tablespoons cornstarch
1 package (8 ounces) refrigerated reduced-fat crescent rolls

Instructions:

Bring broth to a boil in large saucepan. Add onion; reduce heat and simmer 3 minutes. Add turkey; return to a boil. Reduce heat, cover and simmer 7 to 9 minutes or until turkey is no longer pink. Remove turkey from saucepan with slotted spoon; place in 13X9-inch baking dish.

Return broth to a boil. Add potatoes, rosemary, salt and pepper; simmer 2 minutes. Return to a boil and stir in mixed vegetables. Simmer, covered, 7 to 8 minutes or until potatoes are tender. Remove vegetables with slotted spoon. Drain in colander set over bowl; reserve broth. Transfer vegetables to baking dish with turkey.

Preheat oven to 375°F. Blend 1/3 cup milk with cornstarch in small bowl until smooth. Add enough milk to reserved broth to equal 3 cups. Heat in large saucepan over medium-high heat; whisk in cornstarch mixture, stirring constantly until mixture comes to a boil. Boil 1 minute; remove from heat. Pour over turkey-vegetable mixture in baking dish.

Roll out crescent roll dough and separate at perforations; arrange dough pieces decoratively over top of turkey-vegetable mixture. Bake 13 to 15 minutes or until crust is golden brown.

Yield: 8 servings
5 POINTS per serving

Nutritional Information:
Calories 285, Total Fat 6 g, Sat. Fat 1 g, Protein 20 g, Carbohydrates 37 g, Cholesterol 28 mg, Sodium 458 mg, Dietary Fiber 5 g

Dietary exchanges:
2 Starch, 2 Meat, 1 Vegetable