To all of our Stance readers, Happy March 1st! Although the happy feelings of Valentine’s Day are over, that doesn’t mean that we can’t continue showing our love for others. For me, I’ve never seen Valentine’s Day as only one noteworthy day of love to […]
Author: Stance Studies on the Family
In honor of Black History Month, we wanted to do an article about an important African American figure in history from the realm of families, whether it be science, education, research, etc. I found a woman whose biography touched me, and she has touched the […]
This recipe has become one of my go-tos. It’s super easy, tasty, and makes me feel healthy because of all the vegetables I’m eating! It’s a great quick and low-maintenance dinner for your family—or, if you’re a college student like me, it can be dinner and leftovers for the rest of the week!
1 ½–2 lbs. boneless, skinless chicken breasts
1 yellow straight-necked squash
1–2 bell peppers
1 C broccoli
(You can really use whatever vegetables you want; just make it about 4 cups total. Some other good vegetables to try are carrots and cauliflower.)
3–4 cloves of garlic
1 packet marinade
(I like to use Grill Mates Mesquite marinade, but again, you can choose to your liking. Along with the marinade, you’ll need whatever ingredients are needed to make it—usually about ¼– ½ cups of oil and some water.)
- Cut the chicken into bite-sized pieces.
- Make the marinade following the instructions on the packet, then let the chicken marinate for at least 15–20
- While the chicken is marinating, chop all the vegetables.
- Mince the garlic.
- Place the chicken and garlic in a medium skillet. Sauté on medium-high heat until chicken is browned and cooked all the way through.
- Remove the chicken from the skillet and add all the vegetables. Sauté until browned.
- Add the chicken back into the vegetable mixture and stir over low heat for 3 minutes.
Note: You can use 1–2 T of coconut oil to sauté the chicken and vegetables if you want, but I’ve found that there’s usually enough oil in the marinade already to get the job done.
By Natasha Andersen
My family and I love these rolls; and the best part is, they’re super easy! I whip them up whenever I want to impress people with my cooking skills, but don’t want to stress about it. Bread, butter, cheese, garlic—mmm. You cannot fail with this […]
When I was in high school, my parents went on a low-carb diet. It turned out to be great for them, but it was kind of disappointing for my sister and I because it meant my mom stopped cooking the delicious comfort foods we had grown up with.
Okay, I guess a person can live like that. But not me—especially because my favorite holiday has always been Thanksgiving—the holiday of carbs, pretty much. I had been known for taking everything on my Thanksgiving plate and making it into a big delicious sandwich on my roll. It was great.
Anyway, that first Thanksgiving rolled around, and my mom decided she wasn’t going to slave away in the kitchen all day making delicious foods that she couldn’t eat.
But she knew my love for Thanksgiving, and she didn’t want to just throw away the holiday, so we started a new Thanksgiving tradition. We decided that we’d all go to Golden Corral, and my sister and I would eat all the carbs we wanted, and my parents would stick to the meat and vegetables.
It. Was. Great.
Granted, it didn’t have all the cherished family recipes, but it had some pretty darn good mashed potatoes and gravy, and the turkey was nice and moist. And on top of all that, it had cotton candy.
So for the next three years before I left for college, we went to Golden Corral for Thanksgiving, and we took a picture every year of me eating cotton candy, because I’m a dork.
We always had a really great time on Thanksgiving, and the point is that it doesn’t matter what you do for Thanksgiving. The point is that whatever traditions you have, no matter how “traditional” they may or may not be, you can always have fun while you spend time with your family and think about all the things you’re grateful for.
This Thanksgiving, I’m thankful for my awesome husband and the time I get to spend with his family, participating in their Thanksgiving traditions. I’m thankful for my Heavenly Father who has given me all of the wonderful blessings I usually take for granted. Oh, and I’m really grateful, too, for carb-a-licious food.
BY CARI AVERETT
The word finances makes many newly-married couples cringe in fear. While everyone recommends budgeting, saving, watching credit scores, and tracking financial growth, these tasks bring with them extra time and energy demands that are often unrelenting. New and old families alike know they are supposed […]
Every Saturday while I was growing up, my dad would make either pancakes, crepes, or waffles. The waffles were always my favorite. As I got older I began to pay more attention to how he made the waffles, and I asked him to teach me. Eventually I would make the waffles for the family whenever Dad wasn’t there for whatever reason. The recipe is pretty easy and it makes a lot of food! The number of waffles the recipe makes depends on the size of your waffle iron, but a medium sized iron will make around 20.
1 stick butter
2 c. flour
½ c. sugar
2 Tbsp baking powder
1 tsp. salt
2 c. water
- Preheat waffle iron.
- Melt the butter and beat all of the ingredients together into a big bowl until smooth.
- Pour into waffle iron and cook for four minutes.
BY MONICA ALLEN