Simple Spaghetti Casserole

Background on 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!

 

Vegan & Ground Turkey Slow Cooker Bread Casseroles

Why the Slow Cooker Casserole?

Well, as you have probably figured out by now, there can’t be any cooking going on in this house without a little bit of drama attached to it.  A couple of weeks ago, my daughter called me while I was over my friend’s house, and she stated that the oven had been on preheat for 40 minutes, but still didn’t come on.  Hmmm.  Okay, breathe.  She proceeded to tell me that she didn’t realize we had just ran out of oil, so the meal that she tried cooking stuck to the bottom of the skillet, and she had to end up throwing it out.  Okay, breathe.  I definitely had to take a few minutes to process this one.  This became number 4 on our list of repairs that needed to be done, and will have to wait.

 vegan, ground turkey, bread casserole

Fast forward, my son and I were in the grocery store early last week, and I decided that I would make two breakfast bread casseroles.  They would last for a week, and the kids could heat them up in the microwave and head out to school.  After getting all of the ingredients except the tin foil pans from Dollar Tree, I thought, “Wait a minute.  The oven doesn’t work.”  This is when Plan B went into effect.  My grandmother used to always say, ” There’s more than one way to skin a cat.”  Although I don’t think anyone would do that.  Back to the story.  I kept thinking to myself would it be possible to make a bread casserole in a slow cooker.  I checked Pinterest, but their slow cookers were rectangular shaped, and their casseroles were not like mine.  Well, you know me by now.  I decided that the worst thing that could happen is that the casserole didn’t come out right.  Praise God!  It was delicious!  I hope you feel brave enough to try my concoction.  My kids loved it.  I made a vegan one, and then the next night, I made a non-vegan one.  Please feel free to email me with your favorite slow cooker recipes with permission, and I will post it for others to see.  Have a blessed night, and happy cooking!

 

Activity:  Making a Vegan & Ground Turkey Slow Cooker Casserole

vegan, ground turkey, healthy eating, bread casserole

Total Prepping and Cooking Time:  2.5 hours

vegan, ground turkey, healthy eating, bread casserole

Ingredients:

  • 1 pack of hash browns
  • 1 pack of ground turkey
  • 1 pack of Lightlife Meatless Mexican Crumbles (vegan casserole)
  • 1 can of fire-roasted salsa style diced tomatoes
  • 1 can of cut-leaf spinach
  • 3 tablespooons of oil
  • 3 tablespoons of nutritional yeast
  • 2 cups of low sodium vegetable broth (vegan casserole)
  • 2 cups of unsalted chicken broth
  • 3 teaspoons of onion powder
  • 3 teaspoons of garlic powder
  • 3 teaspoons of cumin
  • 3 teaspoons of turmeric
  • 3 teaspoons of marjoram
  • 3 slices of vegan bread
  • 3 slices of non-vegan bread
  • 1 cup of water
  • 3 cups of milk

vegan, ground turkey, healthy eating, bread casserole

Directions:

  • Make a layer of eight to ten hash browns for layer 1.
  • Add the layer of uncooked meat, making sure to even distribute across.
  • Add half of the can of spinach.
  • Add half of the can of tomatoes.
  • Break up three slices of bread into cubes.
  • Add the water, broth, nutritional yeast, oil, and all the rest of the seasonings.
  • Add 1 1/2 cups of milk.  (I used oat milk.)
  • Cook on high for 2 1/2 hours.
  • Hope you enjoy it as much as I did!

vegan, ground turkey, healthy eating, bread casserole

I was glad when they said unto me, Let us go into the house of the LORD. Psalms 122:1, KJV

vegan, ground turkey, healthy eating, bread casserole

Coconut Grits Casserole

Good evening everyone!  Just about a week ago, I posted a grits with quinoa casserole brunch dish.  And of course, this week I made it again, with a little twist.  Thought I would let you know, just in case you thought you were losing it.  I hope that you are feeling brave about trying it out.  What I love about this version, is the crunch on top, along with the smell of the cheese, sunflower seed, and coconut mix in the oven.  Enjoy and be blessed!

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Coconut Grits with Quinoa Casserole

 

Activity:  Making Coconut Grits with Quinoa Casserole for Breakfast and/or Brunch

Total Prepping and Cooking Time:  40 minutes

Ingredients: 

  • (2) cups of grits
  • (1/2) cup of quinoa
  • (1) teaspoon of onion powder
  • (1) teaspoon of garlic powder
  • (1/2) cup of  cheddar cheese or vegan cheese
  • (1/4) cup of grapeseed, butter, or whatever oil you have
  • (1/2) cup of soymilk or almond milk
  • (1) tablespoon of parsley
  • (1/4) cup of rice
  • (1/4) cup of sunflower seeds
  • (1/4) cup of cheddar cheese or vegan cheese for the top
  • (1/4) cup of  coconut flakes

Directions: 

  1. Bring three cups of water to a boil.
  2. Bring one-fourth cup of rice to a boil.
  3. Boil the quinoa for twenty minutes.
  4. Add two cups of grits to the boiling water.
  5. Stir the grits ever so often with a whisk.
  6. Add the milk, butter, cheese, quinoa, seasoning, and parsley to the pot and whisk together.
  7. Sprinkle the rice, then sunflowers seeds and coconut flakes on top.
  8. Add an extra layer of cheese and parsley to the top.
  9. Bake at 365 degrees for 22 minutes in a casserole dish.
  10. Cut into squares after ten minutes.
  11. Makes 7 servings.
  12. Enjoy!

But his delight is in the law of the Lord; and in his law doth he meditate day and night.

And he shall be like a tree planted by the rivers of water, that bringeth forth his fruit in his season; his leaf also shall not wither; and whatsoever he doeth shall prosper.

Psalms 1: 2-3, KJV

Grits And Quinoa Casserole Pie

Going for the Grits

When it comes to breakfast, most of us eat the same few things every morning.  I know I do.  I am one who has always needed the extra protein boost.  I always start off by munching on two to three brazil nuts in the morning.  If there’s orange juice available, you can believe that a small glass is just enough to get me going.  Sometimes, I immediately figure out what I am going to eat for breakfast.  However, most times it’s just too early to process everything, and so, if it’s a weekday, I then proceed to figure out what I can make my kids really quick so that they can head out the door for school.  Then, I can take my time to fix myself something to eat.  This time, I decided to something different with grits.

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Photo by Pixabay on Pexels.com

I love cheesy grits.  On this past Monday, I wanted to do something with a little bit of a twist than the usual, so after making the grits the regular way, I decided to add quinoa and bake it for twenty minutes.  I liked the end result, and I hope that you do too.  Have a blessed rest of your week!

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Activity:  Grits & Quinoa Casserole Pie for Breakfast and/or Brunch

Total Prepping and Cooking Time:  40 minutes

Ingredients: 

  • (2) cups of grits
  • (1/2) cup of quinoa
  • (1) teaspoon of onion powder
  • (1) teaspoon of garlic powder
  • (1/2) cup of  cheddar cheese or vegan cheese
  • (1/4) cup of grapeseed, butter, or whatever oil you have
  • (1/2) cup of soymilk or almond milk
  • (1) tablespoon of parsley

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Directions: 

  1. Bring three cups of water to a boil.
  2. Boil the quinoa for twenty minutes.
  3. Add two cups of grits to the boiling water.
  4. Stir the grits ever so often with a whisk.
  5. Add the milk, butter, cheese, quinoa, seasoning, and parsley to the pot and whisk together.
  6. Bake at 365 degrees for 22 minutes.
  7. Cut into triangle pie wedges after ten minutes.
  8. Makes 6 servings.
  9. Enjoy!

For the Lord shall be thy confidence, and shall keep thy foot from being taken.

27 Withhold not good from them to whom it is due, when it is in the power of thine hand to do it.

28 Say not unto thy neighbour, Go, and come again, and to morrow I will give; when thou hast it by thee.

Proverbs 3: 26-28, KJV