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!
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
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!
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.
-6 corn on the cob, shucked
-4 tablespoons butter, melted
-1 tablespoon garlic, minced
-1 teaspoon italian seasoning
-6 sheets of foil
-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.
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.
-1 bag baby potatoes (or cube up some red potatoes)
-1 package zesty Italian dressing mix
-extra virgin olive oil
-grated Parmesan cheese
-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.