Cheesy Grits Casserole


2 cups water, boiling
1/2 cup Instant Grits

2 oz mild Hatch chilies

4 oz grated Velveeta cheese

2 TB margarine

1/16 tsp Garlic Salt

1/2 cup Beyond Beef, browned


Add grits to boiling water.

Cook for 5 minutes, stirring often.

Add cheese, margarine and salt.

Stir until melted.

Add Beyond Meat and chilies.
Mix well and let cool for a few minutes.

Sprinkle tiny bit of sugar on top if you like sweet grits.

Rotel Chicken Spaghetti

4 oz uncooked spaghetti

oz  Velveeta cheese

1 can mild Rotel tomatoes (drained)

1/4 tsp minced garlic

1/2  can cream of mushroom soup

1 small can mushrooms, drained

1 can black olives, drained

1/4 cup frozen onions, thawed

2 oz cream cheese, softened

1 pkg chicken fajitas, chopped

1 pkg pretend chicken strips, chopped 

1/4 cup shredded Monterey Jack cheese


Preheat the oven to 350°F. 

Cook pasta and drain, pour into large bowl.

Add Velveeta and blend until cheese is melted.

Stir all other ingredients (minus chicken and MJ cheese) in large bowl, then add to pasta bowl.

Mix thoroughly.

Divide into two  8 X 8 baking dishes.

Stir chicken into each dish.

Top with Monterey Jack cheese.

Bake for 30 minutes.


Melt one stick margarine in the bottom of a large stock pot.
Cut up one head of cabbage into medium size chunks.
After margarine is melted, pour in cabbage.
Stir and cover, then cook on medium to low heat.
Allow it to cook down, stirring occasionally.
After it cooks down a bit, stir in 1/2 tsp of minced garlic.
The bottom bits will get almost carmelized, so stir often.
I season with salt and Perfect PInch Roasted Garlic/Bell Pepper.
This seasoning is the bomb!! I use it for everything.