cans (about 14 oz.) fat-free reduced-sodium chicken
1 medium onion, diced
1-1/4 pounds turkey tenderloins, cut into 3/4-inch
3 cups diced red potatoes
1 teaspoon chopped fresh rosemary or 1/2 teaspoon
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
3 tablespoons cornstarch
1 package (8 ounces) refrigerated reduced-fat
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.
5 POINTS per serving
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
2 Starch, 2 Meat, 1 Vegetable