Hands-off cooking is ideal for busy weekenights. Try Cola-Braised Brisket that's cooked in the slow-cooker. Enjoy any leftovers of this tender brisket by shredding the meat, and stirring it into the gravy. Serve brisket and gravy over cooked egg noodles (6oz is plenty for 4 of us).
We love a good throwback dish, and chicken pot pie is no exception. But if you're cooking for one or practicing the art of self-deception in the name of weight loss, killing an entire pie by yourself might be a tad, well, excessive (not that we'd ever judge!). Consider the following recipe by Twisted, which stuffs all the delicious flavors of a classic pot pie into a smaller, more sensible package.
Refrigerator Pickles ~from Savoring Time in the Kitchen's Mom Printable Recipe 1 cup white vinegar 1 cup granulated sugar 1 cup water 1-2 teaspoons celery seed (I use 2) 1 teaspoon salt 3 cups sliced cucumber 3 small onions, thinly sliced Place sliced cucumber and onions in a large container or bowl. In a separate bowl, stir vinegar, sugar, water and salt together until dissolved. Add celery seed. Pour mixture over cucumber and onions and refrigerate. Keeps for 2-3 months.