Mediterranean Pasta Salad

Here is a quick one for you.  Great for potlucks, picnics, or week day lunches.  This is really a no-fuss side that if you can boil water, you should have NO problems giving a try!

Mediterranean Pasta Salad - The Not So Desperate Chef Wife

Mediterranean Pasta Salad - The Not So Desperate Chef Wife

Ingredients
1 lb rotini pasta, al dente (or your favorite pasta salad pasta)
1 16 oz sundried tomato vinaigrette (I used Kraft)
1 8 oz jar of sundried tomatos in oil, drained, rinced, and chopped
1 14.5 oz can of artichoke quarters, drained and chopped
1 bell pepper, chopped
1 small  red onion, diced
8 oz of feta cheese
2 teaspoons dried oregano

Directions
Mix all of the ingredients in a large bowl or tupper ware and that’s it. 

Store in the fridge.

*This pasta salad tastes better if you make the night before and let it chill in the refrigerator.  It tastes even better 2 days later!

Crock Pot Corn on the Cob

Source: Practical Stewardship

Crock pot corn?  Yea you heard me.  This is my new favorite way to prepare corn on the cob.  I can’t wait to experiment with the seasonings to go with it!  The corn turned out tender and juicy, and was a sinch to make.  And unwrapping the corn from the foil was like opening up a present! Ahh, this is making me crave more corn.
Crock Pot Corn on the Cob - The Not So Desperate Chef Wife

Ingredients
-6 corn on the cob, shucked
-4 tablespoons butter, melted
-1 tablespoon garlic, minced
-1 teaspoon italian seasoning
-6 sheets of foil

Directions
-Shuck the corn.

-Mix butter, garlic, italian seasoning, salt and pepper in a small bowl.

-Place each ear of corn on a sheet of foil and fold the sides up so when to pour the butter mixture over, it doesn’t spill out.

-Drizzle a spoonful of the butter mixture over each ear of corn.

-Wrap the foil around the corn so that the juices won’t run out and place each in the crock pot.

-Cook on low for 4 hours or high for 2 hours.

Zesty Italian Potatoes

Another Pinterest find.  But I can not find the original source, so if someone knows it, please email it to me so I can give credit where credit is due!  Ever since having a baby, cooking has been a challenge.  Just getting to the grocery store takes some serious determination, and this has only happened once with baby in tow.  So I have been forced to get back to basics and find even simpler recipes to get us back in the groove with our new way of life with a  baby.  Oh, and living on one paycheck for 3 months has also made CHEAP a new MUST when trying a new recipe.

These potatoes flip the bill…cheap and easy.  And yes, of course, yummy…but that should be a given right?  I’ve found myself using zesty italian and regular italian dressing mixes on so many meals now.  Whenever I see it on sale I buy a ton of them to keep on hand!  It goes great with most veggies and meats…with the help of some melted butter.

Zesty Italian Potatoes - The Not So Desperate Chef Wife

   

Zesty Italian Potatoes - The Not So Desperate Chef Wife



Ingredients
-1 bag baby potatoes (or cube up some red potatoes)
-1 package zesty Italian dressing mix
-extra virgin olive oil
-minced onion
-salt
-pepper
-grated Parmesan cheese

Directions
-Preheat oven to 400 degrees F.
-Place potatoes in large bowl
-Drizzle with olive oil, sprinkle entire package of zesty Italian dressing mix, a pinch of salt, a pinch of pepper, and 2 pinches of minced onion.
-Stir to coat evenly
-Spread potatoes on baking sheet
-Bake in oven for 45 minutes or until fork tender.
-Top with grated Parmesan cheese.
Enjoy!