1 4 - 5 lb. beef brisket (Not Corned Beef)
Kitchen Bouquet (This is a flavoring, browning liquid that you can pour on meats or add to gravy. It is really not that big of a deal if you cannot find it)
2 tsp. garlic powder
Salt and pepper to taste
1 cup catsup
1/2 cup Worcestershire sauce
1/2 cup fresh mushrooms, sliced or 3 small cans of chopped mushrooms.

Brown brisket under broiler for about 15 minutes each side. Brush with Kitchen Bouquet, sprinkle with garlic powder and salt and pepper to taste. Mix catsup and Worcestershire sauce and pour over brisket. Cover with aluminum foil, sealing edges. Bake at 325 degrees for approximately 30 minutes per pound or until fork inserts easily. Beef brisket tends to be somewhat tough so you want to make sure that you do not undercook the meat. You really want to cook the meat for a long time. Remove meat from broth and refrigerate both. Slice brisket into thin slices (against the grain) and place in large baking dish. Skim the fat from the top of the broth, add the mushrooms and pour over the brisket. Cover and bake at 325 degrees for about an hour or until bubbly.

The Skinny: Don't have seconds.

Parmesan Mashed Potatoes

3 - 4 pounds red potatoes, washed and quartered
1 tsp. salt
3 cloves garlic, minced
1/3 cup Fresh Parmesan cheese, grated
1/4 cup butter
1/4 cup cream
Salt and pepper to taste

Cook potatoes in salted water until tender. Drain off water. Add garlic, cheese, butter, cream and salt and pepper and mash potatoes until smooth. These potatoes are great. Some folks swear by cooking the potatoes whole and then cutting them before mashing. If you choose this method, you can check the doneness by sticking the whole potatoes with a sharp knife. We also like to leave the skin on because it is supposed to contain most of the vitamins and minerals.

The Skinny: Cheese, butter and cream. Whoa, that's not very skinny. Use low fat milk or evaporated milk or fat free Half and Half rather than the cream.

Vegetable Salad

1 16-oz. can shoepeg corn
1 16-oz. can peas
1 16-oz. can green beans
1 cup celery finely chopped
1 cup apple cider vinegar
1 cup sugar
1/2 cup vegetable oil
2 cloves garlic
Salt and pepper to taste
1 Tbsp. lemon juice

Combine all ingredients together in a large bowl. Refrigerate overnight and serve chilled.

The Skinny: Use your favorite sugar substitute.