Last week I decided that I wanted to have a big breakfast at some point during the Memorial Day weekend since I had a three-day holiday from work. I made Belgian waffles, grits with cheese, eggs with cheese, oatmeal, and breakfast sausage. I was grateful to God that everything turned out good. I had been wanting to use the Belgian waffle snap-in plates for two months. Unfortunately, I allowed fear to get in the way of me jumping in and giving it a try. I used Amber Honey for the waffle topping, and it was soooo good.

Normally, when there’s a holiday involved, I usually start cooking early. However, this past Monday, Memorial Day, I didn’t start cooking my dish until around 4:15 p.m. or so. I wanted to have an easy Monday and not have to rush to do anything. My son and I were eating by 5:30 p.m., which was nice. The spaghetti casserole that I decided to make was a literal concoction that I came up with on the Friday before the holiday. I hope you are enjoying some beautiful weather this weekend. Bless you all!

Here’s the recipe:

Ingredients

• 2 bunches of swiss chard
• 1 (8 oz.) pack of sliced mushrooms
• 1 can of diced tomatoes (no salt)
• 2 red peppers
• 2 green peppers
• 1 box of whole wheat spaghetti
• 1 pack of Mexican shredded cheese
• 2 cans of Hunt’s pasta sauce (1 four cheese can & 1 garlic and herb can)
• Parmesan cheese
• 2 cups of avocado oil
• 5 tablespoons of each: garlic powder, curry, onion powder, chili powder, turmeric, cumin, parsley, ginger.

Directions

• Boil about four cups of water in avocado oil, then add the spaghetti.
• While the pasta is preparing, Saute the mushrooms, diced tomatoes, and peppers in the avocado oil. Add all the seasonings to the mixture.
• Once the above is ready, drain the spaghetti and dump it into a big bowl.
• Dump the vegetables on top and mix it as best you can. You don’t have to worry about it being perfect. It’s kind of like a “messy casserole mix”.
• Grab a 9 x 13 Casserole dish and cover the bottom with cheese.
• Dump the contents of the bowl into the casserole pan.
• Pour the two cans of pasta sauce on top.
• Place in the oven on 425 degrees for 30 minutes.
• Sprinkle Parmesan cheese on top before eating. Man, that was so good mixed with the Mexican cheese.
• Enjoy!