Slow Cooker Honey Soy Chicken

Slow Cooker Honey Soy Chicken

Serves 4-6

Easy-peasy and tasty too. I served over a brown rice and quinoa blend from Costco, but plain white or brown rice would work well too!
Source: Just a Taste

3 large bone-in, skinless chicken breasts (2 1/2 to 3 pounds total)

1/2 cup honey

1/2 cup low sodium soy sauce

1/4 cup blackberry jam

1/4 cup hoisin sauce

2 Tablespoons olive oil

3 cloves garlic, minced

1/2 cup diced onion

1/4 teaspoon crushed red pepper flakes (optional)

1 Tablespoon cornstarch

Sliced scallions, for garnish

Sesame seeds, for garnish

1. Arrange the chicken breasts in the slow cooker so that they are not overlapping.
2. In a medium bowl, whisk together the honey, soy sauce, blackberry jam, hoisin, olive oil, garlic, onion and crushed red pepper flakes, and then pour the sauce over the chicken. Cover the slow cooker and cook the chicken on LOW for 4 to 5 hours until the chicken is fully cooked.
3. Using tongs, remove the chicken from the slow cooker (reserving the liquids) and place it on a cutting board. Remove the bones then use two forks to shred the chicken into smaller pieces. Place the shredded chicken in a large bowl.
4. In a small bowl, whisk together the cornstarch with 3 tablespoons of cold water to make a slurry.
5. Transfer the liquids from the slow cooker into a small saucepan set over medium-high heat and whisk in the slurry. Bring the sauce to a boil and cook it until it reduces and has thickened slightly, about 3 minutes. Pour the sauce over the chicken, tossing to combine. Serve the chicken topped with sliced scallions and sesame seeds.

Amazing Crock Pot Pork Carnitas

Amazing Crock Pot Pork Carnitas

Serves 10.

These were so so good! Baking in the oven as the last step is key! Don't omit that!
Slightly adapted from: Weary Chef

3-4 lbs. pork shoulder roast
1/2 cup taco sauce
1/2 cup beef broth
4 cloves garlic, minced
1/2 sweet onion, sliced
1 T. chili powder (optional)
2 t. dried oregano
2 t. cumin
2 t. kosher salt
1/2 t. cayenne pepper, or to taste
1 cup water
1/2 cup milk (do not add to crock pot)
Small tortillas

Cut roast into 3-4 large pieces. Pierce meat all over with a knife.

Stir together taco sauce, garlic, onion, chili powder, oregano, cumin, salt, cayenne, and water. Add pork pieces, and spoon liquid over the meat to coat all sides.   

Cover crockpot and cook on high 6-8 hours or low 8-10 hours, until meat shreds easily.   

When meat is done, preheat oven to 275 degrees. Take pork out of the slow cooker and shred on a large-rimmed baking sheet lined with foil or a baking mat to make cleanup easier. Discard any large pieces of fat. (Leave most of the onion behind, but it’s OK if some is incorporated with the meat.)   

 

Pour ½ cup of cooking liquid and ½ cup of milk over shredded pork. Bake in preheated oven for 45 minutes until brown and crispy. Remove meat for serving with tongs to leave excess fat behind.   

 

Serve with tortillas, finely shredded cabbage, guacamole or avocado, and green salsa.

Crispy Tofu Rice Bowls with Thai Peanut Sauce

Crispy Tofu Rice Bowls with Thai Peanut Sauce

Serves 4.

Branched out a little with this one, but we both really liked it!
Source: Coffee and Quinoa

For the tofu:

• 16 oz extra firm tofu, sliced into small triangles
• 1/4 cup cornstarch
• 1 tsp kosher salt
• about 2 Tbsp high-heat oil such as safflower or canola oil

For the peanut sauce:

• 1 cup full-fat coconut milk
• 1/4 cup sweet soy sauce (also called kecap manis, such as ABC brand)
• 2.5 Tbsp creamy peanut butter*
• 1 Tbsp minced fresh ginger
• 1 tsp red Thai curry paste

For serving:

• steamed rice
• steamed broccoli
• sliced green onions
• chopped peanuts

To make the crispy tofu:

1. Mix together the cornstarch and salt in a bowl. Coat each tofu triangle in the mixture and set on a plate. (Also: you can skip the cornstarch and salt if you prefer; the result won't be as crispy but will still be delicious.)
2. Heat a large pan over medium-high heat. Add 2 teaspoons of oil and, once hot, add tofu triangles. (You will want to do this in batches so that the pieces don't touch each other.) Fry until golden brown, about 6 minutes per side. Remove to a plate covered in paper towels to drain. Repeat with remaining tofu, using 2 teaspoons of oil per batch.

To make the peanut sauce:

1. Blend together all ingredients. Warm in the microwave or on the stove before serving.

To serve:

1. Layer bowls with rice, broccoli, and crispy tofu. Top with peanut sauce, green onions, and chopped peanuts. Enjoy!

One Pot Roasted Red Pepper and Sausage Alfredo

One Pot Roasted Red Pepper and Sausage Alfredo

Serves 4.

Delicious.  Easy.  Impressive.  Perfect for when friends come over!
Source: Host the Toast

¾ lb Italian sausage

4 cloves garlic, finely chopped

1 tablespoon olive oil

1½ cups milk, plus ¼ cup for the sauce

1½ cups chicken broth, plus ¼ cup for the sauce

1 (16 oz) jar roasted red peppers, drained and pureed (you can do this in a food processor or blender)

8 oz goat cheese

½ cup grated parmesan

Salt and pepper, to taste

3 handfuls fresh spinach

Kosher salt and freshly ground black pepper, to taste

12 oz pasta of your choice

Remove the casing from the sausage and discard the casing. To do this, simply cut along the side of the sausage with a sharp knife and peel off the pierced casing with your fingers.

 

In a large pot or high-walled pan, saute the sausage meat with the garlic and olive oil over medium heat, until browned.

 

Stir in chicken broth, pureed roasted red pepper, milk and pasta. Season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 12 minutes. If the liquid has all been absorbed, add the additional milk and chicken broth.

 

Stir in spinach, 1 handful at a time, and cook until wilted and hot.

Stir in the goat cheese and parmesan. Continue to stir until melted. Remove from heat and serve.

Gnocchi, Sausage, and Spinach Soup

Gnocchi, Sausage, and Spinach Soup

Serves 4-5.

Delicious.  I will make this again and again!
Source: Cinnamon-Spice and Everything Nice

1 yellow onion, diced

1 roasted red pepper, diced

olive oil, for sauteing

sea or Kosher salt and fresh black pepper

1 pound Italian sausage, ground or removed from casings, hot or sweet

4 cloves garlic, minced

1 teaspoon dried basil, crushed between fingers

32 ounces low-sodium chicken broth

1 pound potato gnocchi

2 cups fresh baby spinach leaves, rough chopped

3/4 cup half & half or heavy cream (light is ok)

1 heaping tablespoon fresh basil, chopped

fresh grated Parmesan cheese, for serving

In a large sauce pan or soup pot saute onion and red pepper in a couple of tablespoons olive oil over medium-low heat until tender. Season well with salt and pepper. In a separate, large skillet brown the sausage, breaking it apart as it cooks. Add garlic to onion mixture and saute until fragrant.

 

Drain sausage and add to onion mixture along with the basil and chicken broth. Season with salt and pepper, simmer for 20 minutes.

 

Add gnocchi and spinach, bring to a simmer and cook until gnocchi puff up and start to float (check package for cooking time). Add half & half and fresh basil, bring to a simmer for three or four minutes. Serve with Parmesan cheese.

BBQ Chicken Chopped Salad

BBQ Chicken Chopped Salad

Serves 2

A delicious, healthy, fresh option for lunch or dinner.
Source: me

romaine lettuce, chopped
1 large chicken breast, grilled and chopped
1/2 cup corn, cooked and chilled
1/2 cup shredded cheddar cheese
1/2 cup chopped red onion
1/2 avocado, chopped
6-7 cherry tomatoes, chopped
4 baby carrots, chopped

To make dressing: combine equal parts Ranch dressing and BBQ sauce

Cover lettuce with toppings, then serve with BBQ Ranch dressing.

Penne with Pancetta and Spinach

Penne with Pancetta and Spinach

Serves 8-10.  I usually cut this one in half.

We loved this.  Will be making it again for sure!
Slightly adapted from: Cooking Light

8 oz. French bread
6 oz. chopped pancetta
3/4 cup chopped onion
2 t. minced garlic
1/3 cup all-purpose flour
3-3/4 cups 1% milk
1/4 cup half-and-half
6 cups chopped fresh spinach
1/2 cup grated fresh Parmigiano-Reggiano cheese
1-1/4 t. salt
1/2 t. black pepper
8 oz. hot cooked penne (about a 1-lb. box, uncooked)
1/4 cup butter, melted

Preheat oven to 425 degrees.

Place bread in a food processor; pulse 10 times or until coarse crumbs measure 4 cups; set aside.

1. Heat a large nonstick saucepan over medium-high heat. Coat with cooking spray. Add pancetta, onion, and garlic; sauté 5 minutes or until onion is tender. Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a small bowl; gradually add 3/4 cup milk, stirring until smooth. Add flour mixture, remaining 3 cups milk, and half-and-half to pan; bring to a boil, stirring constantly. Reduce heat, and simmer 2 minutes or until thick, stirring constantly. Add spinach; cook 1 minute. Remove from heat. Stir in cheese, salt, and pepper, stirring until cheese melts.
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3. Place pasta in a large bowl. Add sauce mixture to pasta; toss well. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray. Combine breadcrumbs and butter; toss well. Sprinkle over pasta mixture. 
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5. Bake at 425° for 6 minutes or until crumbs are lightly browned.

Copy-Cat Panera Cream of Chicken and Wild Rice Soup

Copy-Cat Panera Cream of Chicken and Wild Rice Soup

Serves 8.

Super creamy.  Super delicious.  This soup really does taste a lot like Panera's.  It's fantastic!
Source: Food

6 cups chicken broth
2 chicken breast halves (cooked, boneless and cubed)
1 (6 ounce) package long grain and wild rice blend, quick cooking version (You will use the seasoning packet. I used Uncle Bens roasted chicken flavor)
1/2 teaspoon ground black pepper
1/2 cup all-purpose flour
3/4 cup butter (12 tbsp. or a stick and a half)
1 cup carrot, diced
1 cup celery, diced
1 cup onion, diced
3 cups light cream (can lighten by substituting part or all of the cream with fat-free evaporated milk, or half-and-half) -- I reduced this to 2 cups

Open rice, pull out seasoning packet and set aside.
In a small bowl, combine pepper and flour. Set aside.
In a large pot over medium heat, combine broth and chicken. Bring to a boil, then stir in rice. Cover and remove from heat.
In a medium saucepan over medium heat, melt butter. Add carrots, celery and onion and saute for 10 minutes. Stir in contents of seasoning packet, and continue cooking vegetables until softened, about 10 minutes more. Add seasoned flour gradually while constantly stirring, to form a roux. Saute roux for 3-4 minutes to cook out raw flour taste.

Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.

Stir cream mixture into broth and rice. Cook over medium heat until heated through and rice is done,15-20 minutes.

Alternatively, for those who cannot get the quick-cooking version of the rice, I have put the broth on to boil and cooked the 25-minute version of long grain and wild rice blend according to the directions, while sauteeing the veggies in the butter. I tend to cook the veggies longer this way, and I like them quite soft. I then follow the rest of the directions above, adding the rice/broth to the cream mixture. I've also used fat-free half and half with no appreciable difference in flavor. Enjoy!

Creamy Chicken and Wild Rice Soup #1

Creamy Chicken and Wild Rice Soup #1

Serves 6-8.

A wonderfully tasty soup made easier with the crock pot!
Adapted from: This Gal Cooks

2 boneless skinless chicken breasts
4 cups of chicken broth
1 cup of Wild Rice Blend
1 cup sliced carrots
1 cup diced celery
1 t. dried oregano
1 t. dried rosemary
1 t. dried thyme
1 packet Ranch dressing mix
1/2 cup white wine
1 cup water

For the cream base:
2 T. butter
2 T. cornstarch
1 cup milk
1/2 cup heavy cream

Place everything but the cream base ingredients into the crockpot.  Cook on low for 7-8 hours.
Shred chicken.

In a saucepan, melt the butter and then whisk in the cornstarch.  Add the milk and heavy cream and bring to a simmer, whisking occasionally.

Add the milk mixture to the soup and mix well.  Serve.

Chopped Thai Chicken Salad

Chopped Thai Chicken Salad

Serves 6.

A crunchy, yummy, fresh and tasty salad.
Source: Pinch of Yum

Salad:

• 2 boneless skinless chicken breasts
• 1 small head green or white cabbage (2 cups shredded)
• 1 large carrot (1½ cups shredded)
• 1 green papaya (1½ cups shredded)
• ½ cup fresh cilantro
• ½ cup green onions
• ½ cup chopped peanuts

Dressing:

• 2 cloves garlic
• 3 bird’s eye chili peppers (sub ½ teaspoon minced hot pepper)
• 2 tablespoons soy sauce
• 2 tablespoons vinegar
• 2 tablespoons sugar
• 1 tablespoon fresh lime juice
• 1 tablespoon oil
• ½ teaspoon fish sauce
• ¼ cup peanut butter
• ¼ cup water

Directions:

1. Bring a large pot of water to boil. Add the chicken breasts, cover, and cook for 15-20 minutes. When the chicken is done, remove from heat, drain water, let cool, and shred with two forks.
2. Chop the cabbage into very thin pieces, like it would be for coleslaw. I did this by rolling up several leaves together and making thin vertical slices across the roll and then chopping them once horizontally. Peel and grate the carrots. Cut off the skin, remove the seeds, and grate the papaya. Roughly chop the cilantro and green onions. Toss the chicken and vegetables in a large bowl and keep chilled.
3. Mince the garlic and chili peppers. Place garlic and peppers in a small mixing bowl with the soy sauce, vinegar, sugar, lime juice, oil, and fish sauce. Whisk until smooth. Add the peanut butter and water and whisk again until smooth and creamy.
4. Toss the salad with the dressing. Add the crushed peanuts. Serve chilled. Leftovers can be stored in the fridge for up to one day. For best results, keep the leftover salad and dressing separate until ready to serve.

Oriental BBQ Pork Tenderloin

Oriental BBQ Pork Tenderloin

Serves 4.

A tasty pork tenderloin recipe that we all loved!
Source: Easy Weekly Menus

12 oz. pork tenderloin
3 T. red wine vinegar
2 T. olive oil
2 T. soy sauce
2 T. ketchup
1/2 t. garlic powder
1/2 t. rosemary

Put all ingredients except pork into a bowl and mix well using a whisk.

Pour over pork and let marinate for at least 15 minutes. 

When ready, cook pork on barbecue for 25 - 30 minutes, depending on thickness.  Turn occasionally to brown on all sides and baste frequently with marinade.  Quit basting after 15 minutes.

Pork is done at 145 F.  It will be slightly pink in the center which is perfect.  If you don't have a thermometer (instant or remote read) check it after 20 minutes by slicing into middle for a peak.  When done let it rest for 3 - 4 minutes, then slice at an angle, into 1" thick slices and serve.

Note:  Could also be roasted about the same amount of time, turning and basting, 400F

"Buffalo Balls"

"Buffalo Balls"

I forget how many this makes.

A recipe you could use for dinner or as an appetizer at your next party.
Source: Amazing Pinterest World


For the meatballs:1lb ground chicken or turkey2 oz cream cheese, softened2 eggs2 Tbl chopped celery3 Tbl crumbled blue cheese1/2 tsp black pepper

For the sauce:1/2 cup Frank's Red Hot1/2 stick (4 oz) unsalted butter

Combine all of the meatball ingredients in a medium bowl. Don't add salt because The Frank's is super salty as is the blue cheese so trust me you don't need to add more.   Form into balls and place them on a greased cookie sheet (with sides) and bake at 350 degrees (F) for 10 minutes.  

Meanwhile, combine the Frank's and butter in a small saucepan on medium heat, or place in a microwave safe bowl for 2 minutes on high.  After 10 minutes, remove balls from oven and dunk carefully (they are tender from the cream cheese and could fall apart if you are too rough) in the buffalo sauce.  ***I used a basting brush for this step.  

Put back onto the cookie sheet and bake for another 13 minutes.  If you have leftover sauce you could pour it over the meatballs and bake for another 3 to 5 minutes if you want them really saucy. Serve with celery stick.

Chicken Bundles

Chicken Bundles

Makes 4 bundles.

One of my favorite recipes.  Easy, delicious, and a kid-pleaser for sure.  This is a great meal to take to new moms (especially if they have other children already), but is also a great option for a busy weeknight.  Leftovers reheat well, or you can pop them in the freezer for a future meal.
Adapted from: Allrecipes

8-oz. canister refrigerated crescent roll dough (buy the seamless sheet option to make things even easier!)
3-oz. pkg. cream cheese, softened
1 lb. chicken breasts, cooked and shredded (about 2 cups)
2 T. minced onion
Salt & pepper
1 T. milk, if needed

Preheat oven to 350 degrees.

Unroll crescent dough.  If you are working with the seamless sheet, simply cut into 4 rectangles.  If you have the traditional dough, separate into four rectangles, while simultaneously pinching together some of the triangles to form those rectangles.  That was wordy... hope it makes sense!  Basically, you want 4 equally-sized rectangles from the one sheet of dough.

Make chicken filling by mixing together cream cheese, shredded chicken, onion, salt and pepper, and a little bit of milk, if needed.  Place chicken mixture evenly on top of each rectangle.  Pull corners up and together to form little pockets, pinching together any open ends.

Place onto greased baking sheet.  Bake in a preheated oven for 25-30 minutes, or until golden brown.

Baked Oven Tacos

Baked Oven Tacos

Makes 18-20 tacos.

I used flour tortillas instead of the recommended hard taco shells.  They still tasted great, but, as you can imagine, they didn't hold their shape while baking.  This made for a messy eating experience, and not nearly as nice of a presentation, but do whatever floats your boat!
Slightly adapted from: Mommy, I'm Hungry

2 lbs ground beef (or turkey/chicken)
1 small onion diced1 small can diced green chilies2 T. taco seasoning1 (8 ounce) can low sodium tomato sauce 1 (16 ounce) can fat free refried beans 2 cups shredded reduced fat Colby-jack cheese 18-20 hard taco shells

Optional Condiments- Lettuce (shredded) Tomato (diced) Salsa Guacamole Sour CreamOlives, sliced  

Preheat the oven to 400 degrees.  
In a large skillet brown ground beef and onion over medium-high heat. Drain off any excess liquid. Return to pan, add chilies, refried beans, tomato sauce, and taco seasoning. Mix well and cook for a few minutes if mixture seems runny. 
Spoon the taco meat mixture into the taco shells and place into a 9 x 13 inch baking dish, standing up. Sprinkle cheese over the top of the taco meat in each shell. Place into the oven and bake at 400 degrees for 10-12 minutes or until the cheese has melted and the tacos are heated through. Remove from the oven and top with any optional condiments for serving. 

Classic Chicken Salad

Classic Chicken Salad

Makes enough to fill about 40 slider sandwiches.

I love a classic chicken salad... who doesn't??  This is as classic as classic can be, so feel free to jazz it up if you prefer grapes, or dried cherries, or nuts, or any additional ingredients.
Inspired by: Hezzi D's Books and Cooks

3.5 lbs. boneless, skinless chicken breasts
1 c. mayo
2 T. Dijon mustard
2 T. lemon juice
4 celery ribs, minced
1/4 c. red onion, minced
1/4 c. green onion, minced
Salt and pepper

Poach chicken breasts and then chop into small pieces.  Combine with remaining ingredients and fill sandwich buns, or refrigerate until you are ready to serve.

Avocado Chicken Salad

Avocado Chicken Salad

Makes 3-4 sandwiches, or 6-8 "sliders"

Avocado is super tasty and heart-healthy.  After snapping the photo above, I realized crushed red pepper would have given this chicken salad the extra kick it needs, so be sure to add it!
Slightly adapted from: Key Ingredient

2 chicken breasts, cooked and shredded
1 avocado
2 T. mayo
1/4 onion, diced
1/8 c. diced celery
1/2 lime, juiced
Salt & pepper
Crushed red pepper
Sliced provolone cheese, if desired

If chicken is not already cooked, poach in water until no longer pink.  Shred with two forks.

Meanwhile, mash avocado in a large bowl.  Stir in mayo, onion, celery, lime juice, and chicken.  Season with salt, pepper, and crushed red pepper.

Serve on sandwich buns, with provolone cheese, if desired.

Slow Cooker Chicken Phillies

Slow Cooker Chicken Phillies

Serves 4-6.

This is such a simple recipe, but for whatever reason, I loved it!  Having good buns, toasting them with a melty white cheese, and slathering them with mayonnaise is key.  YUM!
Slightly adapted from: Food, Family, & Finds

2 T. butter
1 large onion, sliced
1 green bell pepper, sliced
3 boneless, skinless chicken breasts, sliced (I forgot to slice and it still worked out fine)
2 T. Dale's steak seasoning (or any steak seasoning)
sliced mozzarella cheese
hoagie rolls

Spray a 3-4 quart slow cooker with non-stick cooking spray and turn to LOW heat.
Add butter, onion, and green pepper.
Toss chicken with steak seasoning, salt, and pepper, then add to slow cooker.
Cover and cook for 4-5 hours.
Shred chicken.
To serve, toast hoagie buns with mozzarella cheese in oven.  Slather with mayo.  Top with chicken mixture.

Eat and enjoy.

Balsamic Vinegar Chicken with Fresh Tomatoes & Goat Cheese

Balsamic Vinegar Chicken with Fresh Tomatoes & Goat Cheese

Serves 4.

A delicious meal, and fairly easy considering the presentation.
Adapted from: Coach Shelly Heim: Eating Clean and Staying Fit

4 skinless, boneless chicken breasts1 package of cherry or grape tomatoes, cut in half1/2 red onion, thinly sliced1 cup fresh basil, chopped1 tablespoon olive oil4 – 5 garlic cloves
1 tsp. balsamic vinegar1/4 cup water

Preheat oven at 375 degrees. Place chicken breasts in a baking dish that has been coated with nonstick spray and season with salt and pepper. Top with tomatoes, crumbled goat cheese, red onion, and basil.

In a small bowl, combine the garlic, olive oil, vinegar, water; pour over chicken.  Bake for about 40-45 minutes or until chicken is fully cooked. 

Ultimate Chicken Fingers

Ultimate Chicken Fingers

Serves 4.

Shown here with Parmesan Oven Fries, these chicken fingers were so so good.  We all LOVED them. I really need to make a batch and freeze them (to replace the store-bought chicken nuggets), but each time I make them, we just want to eat them!
Source: Betty Crocker

2/3 c. Bisquick mix
1/2 c. grated Parmesan cheese
1/2 t. salt or garlic salt
1/2 t. paprika
3 boneless skinless chicken breast halves, cut crosswise into 1/2" strips
1 egg, slightly beaten
3 T. butter, melted (I omitted this)

Heat oven to 450 degrees.  Line cookie sheet with foil; spray with cooking spray.

Mix Bisquick, cheese, salt, and paprika in a 1-gallon resealable plastic bag.  Dip the chicken strips into egg; place in bag of Bisquick mixture.  Seal bag; shake to coat.  Place chicken on cookie sheet.  Drizzle butter over chicken (if using).

Bake 12-14 minutes, turning after 6 minutes, until no longer pink in the center.

Gyro Burger Pitas

Gyro Burger Pitas

Serves 4.

These were fun, and different than our normal line-up for meals.  Both The Mr. and I both really enjoyed the change.  
Source: Our Best Bites

1 lb. lean ground lamb
4 cloves garlic, minced
1 1/2 tsp. dry onion
1 Tbsp. Dijon or coarse grain mustard
3/4 tsp. Kosher salt
1/4 tsp. black pepper
1 Tbsp. red wine vinegar
1/2 tsp. dry oregano
1 tsp. rosemary, dry or fresh and chopped
Tzatziki sauce
4 pitas or 6″ rounds of flatbread 
Fresh tomato and thin onion slices

Gently combine lamb, garlic, onion, mustard, salt, pepper, vinegar, oregano, and rosemary with your hands and shape into 4 oblong patties. Grill for 5-6 minutes on each side and remove from heat. Allow to stand for 5 minutes. Place on pitas or flatbread and add onions, tomatoes, and Tzatziki. Fold like a taco and serve immediately. For easy serving and clean-up, wrap in aluminum foil.

I sauted my onion slices instead of using fresh.  Use whichever is your preference!