Voluntown House Wife

Voluntown House Wife

 

I have noticed that I am still getting hits on this blog. I have not posted here in a while as I have started a new blog, Voluntown House Wife. There are so many things in my life that I enjoy, trying to find healthy recipes, gardening, vacationing, ect. I couldn't just narrow my posts to food! Although many of my posts are food related I wanted to share all of the things I love with others! Hope you are enjoying your journey to a healthy life!

Edna's Delish Cheese Potatoes

  Growing up my grandmother used to make the best cheese potatoes. I enjoyed them so much that at Christmas I would ask her to make them for me. I adjusted her recipe to help me adjust my waist size! I do on occasion make it just the way she did.
  I could only get reduced fat Cabot cheese in yellow at my local grocery store. She always used the white Cabot so feel free if you can find it to use either.
 Eat Delish!!!

Edna's Delish Cheese Potatoes

Serves: 12

Serving Size: 1/12 of an 8x8in baking pan

Old Points: 3

Points +: 4

2 Tablespoons Butter

2 Tablespoons Flour

1 Cup of Fat Free Milk

8oz. Grated 50% less Fat Cabot Sharp Cheddar Cheese

1/2 Onion Finely Chopped

1 Garlic Clove

1 Pound of Potatoes Peeled and Thinly Sliced

1. Melt butter on low heat in a quart size sauce pan.

2. Add onions and garlic and cook on medium heat until tender.

3. Add flour and stir until blended.

4. Turn heat to med./high and add all the milk. Stir continuously until thick and boiling.

5. Remove from heat and add the cheese. Stir until the cheese is melted.

6. Spray an 8x8 baking dish with non stick spray and cover the bottom with a thin layer of cheese sauce.

7. Add a layer of potatoes and cover with sauce, continue to layer the potatoes and sauce until they are gone ending with sauce.

8. Cover with foil and bake at 350 degrees for 1 hour or until fork tender. Remove foil and allow to brown. 

Chicken with Onion Saffron Sauce and Whipped Potatoes

  One of my down falls is sauce. I love sauce and cheese, I mean really who doesn't???

  Saffron comes from the Saffron Crocus. It is used in all types of cuisines around the world. It gives off a great yellow color. It has a great sweet flavor and really makes this dish delish! Saffron is a little pricey but it will keep for a long time. The first time I used Saffron I was pleasantly surprised with how much I enjoyed the flavor and the great color it gives off is just an added bonus.
Eat Delish and Enjoy!!

Chicken with Onion Saffron Sauce

Servings: 6

Serving Size: 3oz of Chicken with Sauce
Old Points: 5
Points +: 6

1 lb. Boneless, Skinless, Chicken Breast

2 Tablespoon Olive Oil

Salt

Pepper

1/2 Tablespoon Garlic Powder

1/4 of a Sweet Onion, Diced

1 Garlic Clove

1 Tablespoon Flour

1/4 cup Sweet White Wine

3/4 cup Chicken Broth

1/4 Cup Light Cream

1/2 Teaspoon Saffron Threads

1. Pound out the chicken into thin cutlets. Divide into 3oz servings

2. Season the cutlets with the salt, pepper and garlic powder.

3.Over med-high heat, heat the oil in a large pan. Add the chicken and cook for 3 min. on each side. I had to do this in two batches.

4. Place the chicken on an oven safe serving plate and cover with foil. Place in a warmed oven. I usually heat my oven to 200 degrees and then shut it off allowing me to have a place to keep stuff warm.

5. Reduce the heat to med. Add the garlic and the onions. Allow the onions to cook until soft.

6. Add the wine and cook until it is almost evaporated. Once the wine has evaporated add the flour to create a rue.

7. Add the chicken broth, the saffron and the cream. Bring to a simmer and let it thicken.

8. Salt and pepper to taste.

9. Pour the sauce over the chicken and serve with a vegetable ( I serve it with asparagus) and whipped potatoes. ( The recipe below)

Whipped Potatoes

Servings: 8

Serving Size: 1/2 cup

Old Points: 2

Points +: 3

1 Pound Yukon  Gold Potatoes

1 Fluid Ounce of Reduced Fat Butter Milk

6 Fluid Ounces of Skim Milk

1. Peel and cut the potatoes into 1 inch pieces

2. Fill a Medium pot with water and add potatoes. Bring to a boil and cook until fork tender.

3. Pour the potatoes into a strainer and return to the pot.

4.With an electric mixer mash the potatoes until no large pieces remain.

5. Add all the milk and mix with the mixer until light and fluffy.

NOTE: Weight Watchers is a registered trademark of Weight Watchers International, Inc. Points are trademarks of Weight Watchers International, Inc. Authentic information about the program is only available at your local Weight Watchers meeting. This site is not affiliated with Weight Watchers International in any way, and Weight Watchers has not reviewed this site for accuracy or suitability for WW members. Information on this site is based on recollections and assumptions of its author and is not warranted for any purpose by its author. All readers are encouraged to go to a Weight Watchers meeting for actual WW info. This site is presented under the rights of the First Amendment; rights worth fighting for.

All information is intended for your general knowledge only and is not a substitute for medical advice or treatment for specific medical conditions. You should seek prompt medical care for any specific health issues and consult your physician before starting a new fitness regimen

Delish Brownies

    I love brownies. I love chocolate. I have tried a lot of "diet" brownies and a lot of them are rubbery and dry. I have tried a combination of ingredients to get the "perfect" brownie, fudgy and moist. Until now nothing has met my expectations.
  This brownie has met all of my expectations and more. I hope you enjoy it. Eat Delish.

Delish Brownies

Yields:12 Brownies

Serving Size: 1 Brownie

Old Points: 2

Points +: 3

~1/4 Cup Butter

~1/4 Cup Apple Sauce

~1oz Semi Sweet Baking Chocolate, chopped

~1/2 Cup Unsweetened Coco Powder

~2 Eggs

~2 Tsp Vanilla

~2/3 Cup Flour

~1/4 Tsp Baking Soda

1. Preheat the oven to 350 degrees

2. Grease an 8x8 baking pan; set aside.

3. Over low heat place the butter and baking chocolate in a medium sauce pan. Stir constantly until melted. Remove and let cool.

4. Add sugar and apple sauce to the chocolate. Stir until combined.

5. Add eggs and vanilla; stir until combined.

6. In a small bowl mix the coco, flour, and baking soda together.

7. Add the flour mixture to the chocolate and stir until combined. Spread the batter into the baking pan.

8. Bake in the oven for 26 min.

If you have enough of points and would really like to enjoy a great brownie sundae add Delish Monkey Butter Chip on top of a Delish Brownie.

1/2 Cup of Monkey Butter Chip Ice Cream
1 Delish Brownie

Old Points: 6
Points +: 7

NOTE: Weight Watchers is a registered trademark of Weight Watchers International, Inc. Points are trademarks of Weight Watchers International, Inc. Authentic information about the program is only available at your local Weight Watchers meeting. This site is not affiliated with Weight Watchers International in any way, and Weight Watchers has not reviewed this site for accuracy or suitability for WW members. Information on this site is based on recollections and assumptions of its author and is not warranted for any purpose by its author. All readers are encouraged to go to a Weight Watchers meeting for actual WW info. This site is presented under the rights of the First Amendment; rights worth fighting for.

All information is intended for your general knowledge only and is not a substitute for medical advice or treatment for specific medical conditions. You should seek prompt medical care for any specific health issues and consult your physician before starting a new fitness regimen

Delish Monkey Butter Chip Ice Cream

   Once the weekend gets here I can't wait to relax and enjoy delish food. I follow weight watchers and stick to my daily points allowance each day and I save my bonus points for the weekend so I can stay up late and enjoy ice cream and brownies with my boys!!

 While sitting around on a Friday night I was craving ice cream. So I put together Delish Monkey Butter Chip Ice Cream. I can't take full credit for the name my husband helped me out.

  Butterfat is a large part of making ice cream and this version has very little butterfat so it needs to be eaten right away. It does not freeze well. When it's frozen it becomes extremely icy. This ice cream is not thick and creamy it's more of a light airy texture but we found it to be delish!

   I hope that you are all finding success in eating healthy and eating delish. Enjoy.

Delish Monkey Butter Chip Ice Cream

Yields: 1 Quart

Servings: 8

Serving Size: 1/2 Cup

Old Points: 4

Points +: 5

~2 Eggs

~1/2 Cup Sugar

~1 1/2 Cups Milk

~1/2 Cup Light Cream

~1 Cup Skim Milk

~1 Tbsp Vanilla

~1 Banana (Mashed)

~2 Tbsp Peanut Butter

~1 Tbsp Mini Chocolate Chips

1. In a chilled bowl whisk the eggs for 2 minutes until they are light and fluffy.

2. Pour in the sugar slowly, and whisk until blended.

3. Whisk in the remaining liquid ingredients.

4. Pour mixture into an ice cream maker. Because of the low butterfat content the mixture will take longer to start to thicken don't panic!!

5. When the ice cream is just about ready add in the remaining ingredients. Once the ingredients are well blended. Eat Delish ice cream!

NOTE: Weight Watchers is a registered trademark of Weight Watchers International, Inc. Points are trademarks of Weight Watchers International, Inc. Authentic information about the program is only available at your local Weight Watchers meeting. This site is not affiliated with Weight Watchers International in any way, and Weight Watchers has not reviewed this site for accuracy or suitability for WW members. Information on this site is based on recollections and assumptions of its author and is not warranted for any purpose by its author. All readers are encouraged to go to a Weight Watchers meeting for actual WW info. This site is presented under the rights of the First Amendment; rights worth fighting for.

All information is intended for your general knowledge only and is not a substitute for medical advice or treatment for specific medical conditions. You should seek prompt medical care for any specific health issues and consult your physician before starting a new fitness regimen

Ciabatta Rolls

 I have had a lot of people tell me I should start a food blog. Here I am! I hope to include healthy recipes, entertaining ideas, wine suggestions and more! I am a stay at home mother of two boys and I have struggled with losing the baby weight. I LOVE to eat!! I have no plans to give up carbs, or cheese. I am Irish and a life with out cheese and potatoes would be so empty!! I have found great success with weight watchers so I will try to post the points to the foods I make. We all want to be able to enjoy what we eat and have what we eat taste delish! Eat Delish!!

If you are anything like me, nothing tastes better than home-made bread. This dough is very sticky and it is a mess but I promise you will enjoy the finished product. It is truly delish!

First you will have to plan ahead to make these since you will need to make a Biga. A Biga is used in many Italian breads. Using a biga helps you to achieve a lighter bread with more holes.

The Biga needs to be made 18 hours prior to making the bread.

Biga

1/4 Teaspoon Active Dry Yeast

1 Cup Warm Water

1 1/3 Cups Bread Flour

2/3 Cup Unbleached All-purpose Flour

Pour water into a large bowl. Sprinkle the yeast over the water. Let it sit for 10min. Do not mix.

Add both types of Flour, and stir.

Cover the Biga with plastic wrap, tightly

Let the Biga sit for 6 hours at room temperature.

Refrigerate for another 12 hours.

Ciabatta Rolls

Yields: 12 Rolls

Serving Size: 1 Roll

Old Points: 2

Points +: 3

4 Cups of Unbleached All Purpose Flour

1 1/2 Teaspoons Active Dry Yeast

2 Teaspoons Salt

 1 Biga Recipe

1 1/2 Cups Warm Water

Mix the 3 cups of flour, the yeast and salt in a large bowl. Add the Biga and water, mix until combined. The dough stays very wet and sticky. Use the remaining 1 cup of flour to create a floured surface. Knead the dough for 5 min on the floured surface adding in as little flour a possible. I am going to warn you it is very messy and sticky it should be that way.

Put a little oil in a bowl 3 times the size of the dough. Place the dough in the bowl and coat with oil. Cover tightly with plastic wrap and place in a warm spot for 3 hours.

Every 30 min. gently punch down the dough and turn it over.

After 3 hours cover a 2 baking sheets with a small amount of cornmeal or wheat flour.

Pull apart 12 chunks of the dough. Place 6 rolls on each cookie sheet. You may want to coat your hands in flour. Creating 12 rolls. Spray a little cooking spray on the tops and cover with a towel.

Pre-heat the oven to 450 degrees now.

Let rise for 45 min. the rolls will also rise more in the oven so don't panic on the size of the rolls.

Bake for 18 min. Rotating the baking sheets every 9 min.

I placed both sheets in the oven at once I placed the top rack as high as possible and the second rack right below it. I rotated the sheets from bottom to top.

Eat Delish! Enjoy! 

NOTE: Weight Watchers is a registered trademark of Weight Watchers International, Inc. Points are trademarks of Weight Watchers International, Inc. Authentic information about the program is only available at your local Weight Watchers meeting. This site is not affiliated with Weight Watchers International in any way, and Weight Watchers has not reviewed this site for accuracy or suitability for WW members. Information on this site is based on recollections and assumptions of its author and is not warranted for any purpose by its author. All readers are encouraged to go to a Weight Watchers meeting for actual WW info. This site is presented under the rights of the First Amendment; rights worth fighting for.

All information is intended for your general knowledge only and is not a substitute for medical advice or treatment for specific medical conditions. You should seek prompt medical care for any specific health issues and consult your physician before starting a new fitness regimen.