INGREDIENTS
2
Turkey breast tenderloins
2
Carrots, sliced (1 cup), medium
1 can
Corn, whole kernel
2 tsp
Dill weed, dried
1
Onion, chopped (1/2 cup), medium
6
Potatoes, new
2 1/2 cups
Progresso chicken broth
3 tbsp
Cornstarch
3/4 tsp
Garlic-pepper blend
1 tsp
Salt
1 cup
Half-and-half