Stance: Studies on the Family

Brigham Young University Student Journal

Tag: easy recipe

30-Day Bran Muffins

bran mufin

Picture from here.

These bran muffins are the easiest breakfast-on-the-go! They are so delicious and so filling, and don’t even need anything to go with them (although they are delicious with butter or jam).

See what I mean? Picture from here.

Picture from here.

 

The best part? The batter literally lasts 30 days in the refrigerator so you can have delicious muffins all month! But let’s be honest, you’ll eat them way quicker than that.

 

 

 

Ingredients:

3 cups sugar (minus 1 TBS per cup…don’t ask why)

1 cup vegetable oil

4 eggs, beaten

1 quart buttermilk

5 cups flour

1 teaspoon salt

5 teaspoons baking soda

6 cups Kellogg’s All-Bran (long sticks)

2 cups boiling water

Mix together 2 cups of the All-Bran with 2 cups boiling water. Let cool.

In a large bowl, mix together the sugar, vegetable oil, eggs, and buttermilk. In a separate bowl, stir flour, salt, and baking soda together. Then add dry mixture to the large bowl with the wet mixture; stir together.

Add the remaining 4 cups of All-Bran to the large bowl, add the cooled All-Bran and water combination to the large bowl and stir until ingredients are just blended. Grease muffin pan and fill.

Bake at 400 degrees for 15-27 minutes or until toothpick inserted in the muffin comes out clean.

Remaining batter may be kept in a sealed container in the refrigerator for up to 30 days!

Yield: 4 dozen muffins.

—Morgan Lewis, Stance

Easy Peasy Lasagna Recipe

Psst. Let me let you in on a little secret. Below, you’ll find my very very very favorite lasagna recipe in the whole wide world. It has a classic taste, and the best part? It’s deliciously easy and practically no-fail. AND, you don’t even have to cook the noodles ahead of time. Perfect for those busy days with no time (or desire) to slave over the stove.

Fill your grocery cart with:

15 oz ricotta cheese

shredded mozzarella cheese

1 egg

1 lb ground beef (or more if you like it really meaty)

2 jars spaghetti sauce

1 package oven ready lasagna noodles

Lasagna

Picture from here.

 

The easy peasy instructions:

  1. Cook up your ground beef until brown.
  2. Drain the grease and add the two jars of spaghetti sauce to the meat.
  3. Take out your trusty crockpot.
  4. In a separate bowl, mix together the egg, about a cup of the mozzarella cheese, and the ricotta cheese.
  5. Scoop a layer of the meat and sauce mixture into the bottom of the crock pot.
  6. Cover with a layer of the oven ready noodles. Break them as needed to fit and cover the entire meat mixture.
  7. Top the noodles with a layer of the cheese mixture.
  8. Cover the cheese mixture with noodles.
  9. Repeat until all ingredients are gone. You should end with a layer of meat sauce.
  10. Then, top with as much or as little mozzarella cheese as you’d like.
  11. Set your little magic machine on high and cover with the lid. Go watch a movie/take a nap/go for a walk/do some laundry/cross whatever you have off of your to-do list, and when you come back three hours later, your lasagna will smell and taste heavenly. Serve immediately.

Hope you enjoy it as much as I do!

—Courtney Johansson, Stance

Pinterest Win: Hearty Chicken Stew with Butternut Squash and Quinoa

This is a recipe I’ve seen pinned fairly often, and to be honest, the main reason I want to share it with you is because it is DELICIOUS. It’s perfect for fall (and pretty much any other time) and the ingredients aren’t too crazy.

ButternutQuinoaStewSquareSmall

Photo from here.

The original recipe can be found here. I made a few small adjustments (of course) to make it even easier on my limited pantry and my tastebuds.

Firstly, I did not have any quinoa on hand, so I substituted white rice for it. I cooked the chicken and white rice ahead of time to save me an extra half hour; the recipe has you cook both of those in the same pot (which is nice if you have the time).

The only other thing that takes a little bit of extra time is the cooking and mashing of the butternut squash. But trust me, it’s WORTH IT.

Also I left out the olives, because who likes those? (Sorry olive lovers.)

This is such a comforting meal. It is a “hearty stew” as the name implies, but it doesn’t feel heavy after you eat it (unless you consume the entire pot, as I came close to doing). The chunks of squash give the soup a creamier texture than it would have without, and you don’t even have to feel guilty because you didn’t use cream! Use this recipe on a crisp fall day and you will be more than satisfied.

By Sam Lund

 

Pinterest Win! One Pot Zucchini Mushroom Pasta

If you’re like me, which is to say, addicted to Pinterest, then I’m sure you’ve seen a lot of the same recipes floating around. Certain recipes get pinned hundreds of thousands of times.

But I want to know, do they actually work? Or is it just a pretty picture with a bogus recipe? So I tried this one out for you. You’re welcome.

One Pot Zucchini Mushroom Pasta

zucchini pasta

The recipe can be found on the original blog here.

I made a few adjustments to the recipe, because I was only cooking for two (the recipe calls for 1 pound of pasta? Whew). Basically, I just added the amounts of ingredients that looked like enough to me, and luckily the recipe easily accommodates those changes. So if you’re cooking for one, two, or for all five of your roommates, this recipe is really adjustable.

Don’t have thyme? Don’t worry, I didn’t either. I used a couple dashes of oregano, which I really liked. Basil or Italian seasoning would work well with this dish.

Now for the most important part; how did it taste? I think that every dinner should have a protein, but I didn’t even miss it with this dish. It has a light, creamy, Italian taste.  All of the vegetables work really well together, and parmesan is always a winner. Those things, along with the pasta, fill you up better than I thought just vegetables and pasta would.

The only thing to be careful of is how much water you use, because otherwise, your sauce turns out a little watery and not so delicious. If I made this again, I would be sure to salt the water that everything boils in, add the other seasonings sooner, and drain off some of the water to avoid the watery taste my sauce had a hint of.

All in all, this recipe is easy to follow, easy to adjust, and you only have to clean one pot afterwards! Win win win.

By Sam Lund