Two-Sided Dinner Hack: Just 5 ingredients. Split the crock down the middle with foil and get two scrumptious courses in one pot.

Black pepper, to taste

Lightly grease the inside of a 5- to 6-quart slow cooker with cooking spray or butter.

Lay a long strip of aluminum foil down the center of the slow cooker, folding it up slightly to create a divider that splits the pot into two sections.

Pour the frozen diced potatoes into one side of the slow cooker and the frozen mixed vegetables into the other side, keeping them separated by the foil divider.

In a bowl or measuring cup, whisk together the brown gravy mix and water until smooth. Pour the gravy evenly over the potatoes only. Sprinkle with a little black pepper and dot the top with the pieces of butter.

Cover the slow cooker and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the potatoes are very tender and the gravy has thickened. The vegetables will steam and soften on their side without getting lost in the gravy.

Just before serving, carefully remove the foil divider. Stir the potatoes gently to coat them fully in gravy, and give the vegetables a light stir if needed.

Serve hot, keeping the gravy potatoes and vegetables separate on the plate or mixing them together at the table, family-style.