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Simple Spaghetti Casserole

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This morning was the Christmas party celebration for my Moms’ Ministry small group.  We had a ton of food and a ton of fun.  This year has definitely been an eye opener from God to me, in realizing that yes, gifts are nice.  They are wonderful.  However, the best gifts in life do not come wrapped with a pretty bow.  Because of God’s love toward us, we are indeed able to share this gift of love. 

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There is something about friendship, fellowship, food, and laughs that makes you appreciate all the wonderful blessings that life has to offer.  I think the craziest part of the morning was when we played charades, which featured words that centered around winter and Christmas time.  The highlights of this game was when I tried acting out Christmas stockings, and did a goofy swirl with my body.  Then, we had the other team recreating the nativity scene.  What fun!

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Last night, it dawned on me that I had signed up to bring cookies and a cold pasta dish to this celebration.  What I decided to do was to make spaghetti to eat, and then this morning, my wheels started turning, and that spaghetti transformed into my “Simple Spaghetti Casserole”.  You can find the last simple recipe that I made here.  I hope that you enjoy it as much as I did.

God bless!

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Activity:  Making Simple Spaghetti Casserole

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Total Prepping and Cooking Time: 1 1/2 hours

 Ingredients:

  • 3 tablespoons of chili powder
  • 1 can of corn
  • 1 can of French cut green beans
  • 2 tablespoons of vegan butter
  • 1/4 cup of olive oil
  • 1 box of spaghetti
  • 1 can of pasta sauce
  • 5 tablespoons of parsley
  • 1/2 cup of vegan or non-vegan cheese
  • 2 tablespoons of onion powder
  • 2 tablespoons of garlic powder

Directions:

  • Boil one box of spaghetti in five cups of water.
  • Pour the olive oil into the water so that the spaghetti won’t stick.
  • Saute the corn and french green beans with butter and chili powder.
  • Rinse the spaghetti when done, then add the pasta sauce, and simmer for 5 minutes.
  • Add all of the rest of the seasonings except for the cheese and parsley.
  • Cook for 10 ten minutes, and then dump into a large casserole pan, at 425 degrees for 25 minutes, completely covering with the shredded cheese and the parsley on top.
  • Enjoy!

 

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Vegan Sunflower and Chia Seed Pancakes

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For the last five mornings, I have been making pancakes for breakfast.  On the first two mornings, I used bananas as a filling.  My mom and niece took the train out here to spend some time with us, and I ended up using the last of the bananas on Saturday morning when I decided to make us pancakes for brunch after my Writer’s Group.

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On yesterday morning, I used chia seeds, and then today, I used a combination of chia seeds and sunflower seeds.  Believe it or not, it was filling.  I got full after eating the second thick pancake.  Another new thing that I tried was using honey instead of syrup for a topping, along with vegan butter.  They were delicious!!

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Ingredients

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  • 2 cups of Bob’s Red Mill Pancake & Waffle Mix
  • 4 tablespoons of olive oil or vegan butter for the mix (2 for bowl mixture) (2 for skillet)
  • 1/3 cup of sunflower seeds
  • 1/4 cup of chia seeds
  • 2 cups of Almond or Soy milk
  • Jar of honey or syrup
  • vegan butter for the topping

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Directions

  • Dump the pancake mix into a bowl.
  • Toss the seeds, 2 tablespoons of olive oil/butter, the milk and 2 tablespoons of flaxseed meal.
  • Mix all the ingredients with a whisk, wooden spoon, or whatever you have.
  • Heat up 2 tablespoons of oil or vegan butter in a skillet or pan.
  • Use a 1/3 cup measuring cup to pour the scoops of batter into the skillet, turning the pancakes over once you see the holes coming through.
  • Drizzle honey or syrup and butter on top.
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Send me a line letting me know if you try it.  You definitely won’t be disappointed!

2 Corinthians 4:7-18

But we have this treasure in jars of clay to show that this all-surpassing power is from God and not from us.

Have a blessed night!

 

Katina