~Tempt My Tummy Tuesday~ Chicken Tetrazzini & Apple Salad

CHICKEN TETRAZZINI ~ Low Fat

1 1/4 cups skim milk
3/4 cup water
2 T cornstarch
2 t chicken bouillon
dash pepper
2 cups cooked chicken, cubed
2 T dry white wine
3 oz spaghetti, broken
Frozen Broccoli, corn, pepper mixture
1/4 cup parmesan cheese
2 oz sliced mushrooms, drained


In medium saucepan combine milk, water, cornstarch and pepper. Cook and stir until mixture boils. Remove from heat, stir in chicken and wine.

Cook spaghetti, add vegetable mixture last 3 minutes of cooking, drain. Stir in 1/2 of parmesan cheese and mushrooms in chicken mixture.

Place in pan and cover with remaining cheese. Bake 375 for 30 minutes or until heated.
* * * *
Apple Salad

1 can (20 oz) unsweetened pineapple chunks
¼ cup butter or margarine
¼ cup sugar
1 tablespoon lemon juice
2 tablespoons cornstarch
2 tablespoons cold water
1 cup mayonnaise
8 cups chopped tart apples
2 cups green grapes
2 teaspoons poppy seeds
¾ cup chopped toasted pecans

Drain pineapple, reserving juice; set pineapple aside. Place juice in a saucepan/ add butter, sugar and lemon juice. Bring to a boil. Combine cornstarch and cold water until smooth; add to the saucepan, stirring constantly. Return to a boil; cook and stir for 2 minutes. Chill. Stir in mayonnaise. In a large bowl, combine pineapple, apples, grapes, poppy seeds and cooked dressing. Fold in pecans just before serving.

For more Tempt My Tummy Tuesday, hop over to Lisa and Lana.

Have a great Tuesday. I'll leave you with this picture of Ripley while in the car today!