Turkey Chili

I got this recipe from my healthy-eating boss, and it is so good! Even my picky in-laws ate it up. Although, they did add cheese and tortilla chips.. I plugged it into WW's recipe builder, and here are a few different "theories" on the points. I'm not sure how many it serves (they dont' eat normal portions), but I'm calling 1 cup a serving, so...

POINTS/Servings:
* 10 servings = 3 points
* 8 servings = 4 points
* 6 servings = 5 points

Ingredients
* 1 lb turkey
* 1 chopped onion
* 1 can chopped green chiles, drained
* 3 TBSP flour
* 2 tsp cumin
* 2 cans white beans, drained
* 1 can chicken broth

Directions
* Brown turkey and drain. Add onion and sautee.
* Add chilies, flour, cumin. Stir, cooking for 2 min
*Add beans & broth
* Simmer for 10 min and serve!

Skillet Macaroni and Cheese

Here's another YUMMY recipe for you! I don't usually like Mac & Cheese because it tastes over processed... the homemade mac & cheese that I grew up on was, well, eh..... not so good. But, this? This is healthy AND yummy!

POINTS: 6
Serves:4

Ingredients (see the note at the bottom)

8 oz whole-wheat macaroni (I couldn't find whole-wheat macaroni, so I used whole-wheat rotini)
1 TBSP butter
5 tsp all-purpose flour
1 1/2 cups fat-free milk
1 cup shredded reduced-fat sharp cheddar
1/2 tsp salt
1/8 tsp black pepper
1 TBSP plain dried bread crumbs
1 TBSP grated Parmesan

Directions

Cook the macaroni according to package directions, omitting the salt if desired; drain.

Meanwhile, melt the butter in a large ovenproof skillet over medium heat. Add the flour and cook, whisking constantly for 1 minute. Gradually whisk in the milk. Increase the heat and cook, whisking constantly, until the mixture comes to a boil and thickens slightly, about 5 minutes. Remove from the heat and add the cheddar, salt, and pepper, whisking until the cheese is melted. Add the pasta to the ceese sauce, stirring to coat.

Preheat the broiler.

Stir the bread crumbs and Parmesan together in a small bowl; sprinkle over the macaroni and cheese in the skillet. Broil 5 inches from the heat source, until the crumbs are browned, about 1 minute.

(NOTE) Now, for my meat-eating husband..... We added 1 grilled chicken breast that I shredded. It added just enough extra that made it even yummier! We added 1 POINT for the chicken. Next time, I want to saute onion, green/red pepper, and mushrooms and throw that in also. We LOVE fresh veggies and I think it would have been the perfect addition! I can't wait to make it again with the add-ins.

Rocky Road Brownies

Um, YUM! These were really, really rich, but SO good. I'm not sure if they are worth 3 points for the 2-3 bite brownie you get, but we will definitely make them again! And I did take a picture, but I haven't downloaded it yet. Sorry!

POINTS: 3
Servings: 16

Ingredients

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon salt
3/4 cup sugar
1/2 cup apple butter
1/4 cup canola oil
2 large eggs
2 teaspoons vanilla extract
1/2 cup mini-marshmallows
1/4 cup semisweet chocolate chips
1/4 cup chopped walnuts

Directions

Preheat the oven to 350*. Line an 8-inch square baking pan with foil, allowing the foil to extend over the rim of the pan by 2 inches. Spray with nonstick spray.

Whisk the flour, cocoa, baking powder, and salt together in a large bowl. whisk the sugar, apple butter, oil, eggs, and vanilla together in a medium bowl. Add the sugar mixture to the flour mixture; stir just until blended.

Scrape the batter into the baking pan and spread evnely. Sprinkle with the marshmallows, chocolate chips, and walnuts. Bake until a toothpick inserted into the center comes out with moist crumbs clinging, 20-25 minutes. (I had problems with this part because the crumbs got lost in the melting chocolate chips. So, I just went by when the marshmallows were browned, but not burned. It worked.) Let cool completely in the pan on a rack. Lift from the pan using the foil as handles, cut into 16 squares.

Surf & Turf Pizza

Yet another successful recipe from the new cookbook! The only problem? It's TOO good! I had to put the last 2 portions in the fridge before finishing my portion so that I wouldn't go back for seconds!!!!

POINTS: 7

Serves: 4 (2 slices)

Ingredients

1 tube (13.8 ounces) refrigerated pizza dough

1 (6 1/2 ounces) can minced clams, drained

1 small zucchini, thinly sliced

1 ounce prosciutto, chopped

1/2 cup grated Parmesan

1/4 cup torn basil

Directions

Preheat the oven to 475*.

Unroll the dough onto a pizza pan or a baking sheet, gently pulling on the dough to form a 12 inch circle. (I left it in a rectangle and it turned out fine.) Sprinkle the dough evenly with the clams, zucchini, and prosciutto. (I think next time I will put the zucchini on the bottom, but you can do it however!) Lightly spray the top of the pizza with olive oil cooking spray. (We were out of spray, so I just brushed a little olive oil on.) Sprinkle with the Parmesan and bake until crisp and browned, 10-12 minutes. Sprinkle with the basil and cut into 8 wedges. (I misread the recipe and cooked it with the basil. It turned out great!)

A few weeks ago, someone suggested I take pictures of the food. For the first time, I actually remembered to take a picture before I inhaled! So, here you are:

Next time I'll put the clams and prosciutto on top of the zucchini, but it really doesn't matter in the end. Yummy, yummy, yummy!

Frozen peanut butter and chocolate pie

Wow! That's all I have to say. Wow! This was dessert from my "Suzie Homemaker" night, also from the new cookbook. David actually asked if I had really made this -- he said "you're a good cook, but did you REALLY make this?" Yep! I did!!

POINTS: 3
Servings: 12 (small portion, but worth every ounce)

Ingredients

1 1/2 cups fat free milk
1/4 cup granulated sugar
1/2 cup + 1 TBSP reduced-fat creamy peanut butter
3/4 tsp vanilla extract
1/2 cup frozen thawed fat-free whipped topping
1 prepared reduced-fat graham-cracker crust
1 TBSP chopped dry roasted peanuts
1/2 ounce semisweet chocolate, coarsely grated

Directions

Combine the milk and sugar in a medium saucepan and set over medium-high heat. Cook, stirring constantly, until the sugar is completely dissolved, about 2 minutes; remove from the heat. Whisk in the peanut butter and vanilla until smooth. Pour into a medium bowl and refrigerate until completely cooled, about 1 hour. (The milk never got really warm before the sugar dissolved so the PB had trouble melting and it didn't take long to "completely cool.")

Gently stir the whipped topping into the chilled milk mixture; spoon into the crust. Sprinkle with the peanuts and grated chocolate. Loosely cover the pie with wax paper, hen with heavy-duty foil. Freeze until completely frozen, at least 4 hours or up to 2 days.

Let the pie soften at room temperature 15 minutes before serving.

Chili-spiced thick oven "fries"

Yep, another recipe from the new cookbook! We served these with the burgers and it was perfect!

POINTS: 2
Serves: 4 (6 fries per serving)

Ingredients

3 large (8 oz) russet potatoes, scrubbed
2 tsp olive oil
1/2 tsp sugar
1/4 tsp ground cumin
1/4 tsp chili powder
1/4 tsp salt
1/4 tsp black pepper

Directions

Preheat the oven to 450*. Spray a large rimmed baking sheet with nonstick spray.

Halve the potatoes and cut each piece lengthwise into quarters; place on the baking sheet. Drizzle with the oil (I used 1 tsp extra because it didn't look like enough, but probably would have been), and toss to coat. Rearrange the potatoes in a single layer and bake until the bottoms are deep golden and crisp, about 15 minutes. Turn the potatoes onto the opposite cut side and bake until crips, 10-15 minutes longer.

Meanwhile, combine the sugar, cumin, chili powder, salt, and pepper in a large bowl. When the fries are done cooking, sprinkle the seasoning mixture over and toss to coat. (I didn't think that it would be enough seasoning, but it was. You could easily add more if you wanted more seasoning.)

Cheese-stuffed chicken burgers

Here's another recipe from the Classic Comfort's book. SO yummy!! Someone asked me to take pictures of my food. Sorry, I ate it too fast! Yes, there was 1 left (David had 2), but it didn't look as yummy in the ziploc baggie as it did on my plate with the muffin!

POINTS: 8
Servings: 4

Ingredients
3/4 cup shredded reduced-fat sharp cheddar
1 TBSP Dijon mustard
1 lb ground chicken breast
1/3 cup plain dried bread crumbs
1/4 tsp salt
4 light multigrain English muffins, split and toasted
1/4 cup ketchup
4 lettuce leaves
4 tomato slices
12 bread and butter slices

Directions

Stir the cheese and mustard together in a small bowl. Stir the chicken, bread crumbs, and salt together in a medium bowl just until blended. Form into 4 balls. With your index finger, make a deep indentation in each ball. Fill each indentation with 3 TBSP of the cheese mixture (ends up being just under 3 TBSP for each burger). Fold the chicken mixture around the cheese to seal; shape each one into a 3 in diameter patty.

Spray a nonstick ridged grill pan with nonstick spray and set over medium heat. Place the burgers in the pan and cook until an instant-read thermometer inserted into the side of each burger (without touching the cheese) registers 165*; about 6-7 minutes on each side.

Serve the burgers in the muffins topped with the ketchup, lettuce leaves, tomato slices, and pickles (we used cucumbers instead of pickles).

Cheesy Chicken Carbonara with Fettuccine

Sounds unhealthy, doesn't it? Well, guess what! It's NOT!! I bought the new WW cookbook, Comfort Classics, last night and promised David a home cooked meal tonight. I plan on making LOTS of these recipes, so be prepared for some updates!

This recipe was super easy to make and really yummy! I paired it with homemade cheese bread (slice of 1 pt toast, 1/8th cup reduced fat cheese - 1 pt, and garlic salt) and some steamed veggies. Oh, and a glass of wine (duh!).....

Points: 7
Serves: 4

Ingredients

6 ounces fettuccine
3/4 cup fat-free milk
1/3 cup grated Parmesan
1 large egg, lightly beaten
1/4 teaspoon salt
1/8 teaspoon black pepper
4 slices center-cut bacon, chopped
1 small onion, chopped
1 garlic clove, minced
1 cup chopped cooked chicken breast (I cooked mine on George Foreman while the pasta water started boiling)
(we added 1 red pepper, chopped, and a few mushrooms, chopped)

Directions

Cook the pasta according to package directions, omitting the salt if desired. Drain and keep warm.
Meanwhile, whisk the milk, Parmesan, egg, salt, and pepper in a bowl until blended.
Cook the bacon in a large nonstick skillet over medium-high heat, stirring occasionally, until the bacon begins to brown, 3-4 minutes. Add the onion and garlic (and red pepper and mushrooms) and cook, stirring often, until the onion begins to brown, 2-3 minutes.
Add the chicken and cook until heated through, 1-2 minutes. Reduce the heat to medium-low, add the fettuccine and the milk mixture. Cook, tossing, until the sauce is thickened and creamy, 2-3 minutes.

Crispy Crab Cakes

I know, I know... It's been a while since I gave you all a recipe... well, not THAT long, but longer than I'd like! David and I are working on deep cleaning our house, and David found a WW magazine from May/June 2008... He was avoiding cleaning and started looking through it.

I LOVE Crab Cakes. My sister and brother in law introduced me to their wonderful-ness when I nannied Chris's daughter several summers ago.... Now, granted, these crab cakes are not as awesome as the ones on the East or West Coast, but they are pretty damn good!

The funny thing....? We had crab cakes as an appetizer at a restaurant today. It was $12 for 2! Really? They were so small. Now, they were good, but SO not worth the money. These were comparible to the restaurant ones in taste, healthier, and bigger! And they were cheaper!

POINTS® Value: 4
Servings: 4

Ingredients
1/4 cup fat-free mayonnaise
1 egg white
1 tsp. Dijon mustard
1 tsp. Old Bay seasoning (I used Seasoning Salt because we didn't have Old Bay)
1 tsp Worchestershire sauce
3/4 lb. imitation crabmeat, chopped
1/2 lb. medium peeled and deveined shrimp, chopped (I used the canned tiny shrimp so I didn't have to chop them!)
3/4 cup fresh whole-wheat bread crumbs
1 Tbsp olive oil
1 (5-oz) bag mixed spring greens
4 lemon wedges

Directions
Preheat the oven to 350*

Combine the mayonnaise, egg white, mustard, seasoning, and Worcestershire sauce in a large bowl, beating with a whisk until blended. Add the crab meat and shrimp; mix well. Add the bread crumbs, stirring until blended. With lightly moistened hands, form the mixture into 8 (2 1/2 inch) patties

Heat the oil in a large nonstick skillet over medium-high heat. Add the patties and cook until lightly browned, 3-4 minutes on each side. (We have an electric oven, and medium-high was too hot for mine. They got a little burned on the one side, but still edible!) Transfer to a baking sheet. Bake until cooked through, 8-10 minutes. (I think closer to 10 minutes - I only did 8 and they tasted a little too "crabby", which usually means they aren't completely done.) Arrange the cakes on the greens and serve at once with the lemon wedges.

The Green Monster

So, I'm sitting here, looking through my blogs while I wait for dinner to finish grilling, and I realize something.... I haven't dedicated a post to my new favorite breakfast! I know that I talked about it here before I had actually tried it.

Now, I've tried the Green Monster and I'm in LOVE! I even got David to try it, and he likes it too! Even he will tell you that you do NOT taste the spinach!!

The recipe I used was:
1 cup milk
1 banana
1 TBSP peanut butter
1 cup spinach (or a couple handfuls - I don't really measure, and it's 0 points, so that part doesn't matter)
A couple handfuls of ice (this took me a couple tries to get the right amount of ice to make it the right thickness)

So, I figure 6 points, and this is SO filling! The first morning, I drank it around 8:00 and wasn't hungry until almost 12:00!!! This continued pretty much every morning. I think one morning, I needed to have a small snack (yogurt), but other than that... I'm set for the day!

Tomorrow, I'm going to try it with Mango and Vanilla Whey. I love my banana and peanut butter, but I feel like changing it up a little! Plus, I'm counting the mango as an "unusual" food - I've had it before, but only in tropical fruit mixes!

Check out the website for other people's versions of the same recipe. Some use yogurt, soy milk, etc... Any fruit works - same with protein! Be creative and find what works for you! And if you try something that works well, you are REQUIRED to report back here! :-)

Cheesy Chicken Spaghetti

This was another recipe I got from the Recipe Review board on WW. It's definitely a "comfort food" recipe, and super easy. We used regular spaghetti noodles, but you could use other shapes for different textures/variety. The picky eaters? Loved it! David's dad was told the "brown specks" (mushrooms) were black olives (he thinks he doesn't like many vegetables; if only he knew!), and his nephew didn't even question what it was. We also made garlic cheese bread with hamburger buns, a little melted butter, garlic salt, and just a touch of mozzarella cheese!

POINTS® Value: 6
Servings: 6

Ingredients

8 oz uncooked whole-wheat pasta
1/2 pound(s) Kraft Velveeta Light Reduced-Fat Pasteurized Processed Cheese Product
6 oz uncooked boneless, skinless chicken breast
10 3/4 fl oz canned cream of chicken soup made with fat-free milk, undiluted
4 oz mushroom(s), sliced or diced
10 oz canned tomatoes with green chilies, drained
2 tbsp whole wheat bread crumbs
1 tbsp Parmesan cheese

Instructions

Cook and drain pasta. Cook chicken, and cut into bite-sized pieces (We're going to try shredding it next time, just for something different!)
Mix velveeta, soup, chicken, mushrooms, and Rotel. Stir to combine and melt over low heat. Add spaghetti.
Pour into a casserole dish (sprayed with PAM. Sprinkle with bread crumbs and cheese.
Cook at 350* for 30 min or until bubbly. (It only took 10-15 minutes for me)

Buffalo Chicken Pasta

I got this recipe on WW's chat boards. It was super yummy! Just the right level of "kick" but if you're with someone who doesn't like spice you can easily take it out!

POINTS® Value: 6
Servings: 4

Ingredients
1/2 cup(s) fat-free blue cheese dressing
1/2 cup(s) reduced-fat sour cream
1 tbsp hot pepper sauce
1/2 cup(s) fat-free skim milk
8 oz uncooked boneless, skinless chicken breast, cut into bite sized pieces
2 tsp olive oil
6 oz uncooked whole-wheat pasta (I used Ronzoni's Healthy Harvest)

Directions
Season and cook chicken breast in olive oil. (I left the olive oil out and just did it on the George Foreman)Cook pasta according to package directions ad drain.
Place all ingredients together and heat thoroughly.

Chicken Pasta Salad

I got this recipe from somebody on a WW chatboard. I changed some measurements for my liking, and adjusted the points appropriately (of course).

POINTS® Value: 3
Servings: 12
(This was hard to tell - as a side dish, I'm calling a portion about 1/2 cup. So, adjust accordingly if you feel your portion should be more/less points.)

Ingredients
3 chicken breasts, cooked, cooled enough to handle, and cut into bite size pieces
2 cups Rotini or other shell pasta, cooked, drained, cooled (We use the Ronzoni SmartTaste - it's the healthiest we've found that isn't wheat)
1 cup cherry tomatoes, cut in half
1 can artichoke hearts, quartered, not in oil
1 red pepper, diced
1 green pepper, diced
3/4 cup fat free italian dressing, or as much as you want to coat (we used the caesar variety)
3/4 cup fat free feta cheese, crumbled

Directions
Mix everything together. Toss salad in pasta to coat. You can use more/less dressing for your taste.
Refrigerate until ready to serve.

Black Bean Brownies

Yes, you read that right! Awesome way to get chocolate brownies and not kill yourself on points! And, if you make them for people who don't eat healthy, tell them they are chocolate brownies and they won't know the difference! David's brother, nephew, and dad LOVE these. His dad has NO clue what he's eating! :-)

POINTS® Value: 2
Servings: 12

Ingredients
1 box chocolate brownie mix (I try to find the reduced sugar/fat one)
1 can Black Beans, drain and rinse
1-2 cups water (depending on how moist you want them)

Directions
Mix black beans and water (I usually just fill the can with water, and that's how much I use). Puree black beans. If you want to leave it a little chunky, just tell your "unhealthy" people that they are chocolate chip brownies!

Mix black beans and brownie mix. Pour into greased 13x9x2. Bake as directed (including heat) on the brownie mix box.

Chicken and Rice Casserole

This is basically the same recipe we all grew up on. But, you'll be amazed at the portion size and points! Just by shredding the chicken it SEEMS like you get a much bigger portion and much more filling.

POINTS® Value: 3
Servings: 8

Ingredients

4 cooked chicken breasts (I cooked mine on George Foreman)
2 cups cooked white rice (You could use brown, but we haven't found a good brand of brown rice -- any suggestions?)
1 cup Campbell's Healthy Request Cream of Mushroom Soup *
1 cup Campbell's Healthy Request Cream of Chicken Soup *
2 second spray PAM
Salt and pepper to taste

Instructions
Shred chicken breasts, cook soups with water. Spray 13x9x2 inch baking dish with PAM. Cover dish with rice, layer shredded chicken on top. Pour soups over chicken. Bake at 350 until it bubbles (it took about 10 min before some of the chicken started browning a little).

* Using a whole can of both soups may have changed the points a little, but I was afraid it would be too dry. It was perfect this way!
* We also put a little fat free shredded cheese on the top - 1/4 cup over the whole thing.

Quick Black Bean and Sweet Potato Chili

I got this recipe from somebody on the WW message boards. This is seriously one of the best soups I have EVER - and I mean EVER - eaten! Chop time is a little high if you want something quick, but it is SO worth it!

POINTS® Value: 5
Servings: 6 (about a cup per serving)

Ingredients

2 large sweet potatoes
2 tbsp Extra virgin olive oil
1 cup chopped onion (I used a whole onion)
2-3 chopped garlic cloves (you could use jarred to save time if you wanted)
1 chopped green pepper
32 oz canned black beans - drain and rinse them
28 oz canned diced tomatoes - DO NOT drain
4 oz canned minced green chili peppers (you could use fresh but they were super expensive at the store)
2 tsp ground cumin
1/2 tsp dried oregano
Salt to taste

Instructions

Bake or microwave sweet potatoes until just firm, about 3-4 minutes per potato (it took mine about 9 minutes in the microwave). When cool enough to handle, peel and cut into 3/4 inch chunks. Set aside.

Heat the oil in a large soup pot. Add the onion and garlic. Saute over medium heat until golden. Add the bell pepper, beans, tomatoes, chilies, cumin, and oregano. Bring to a simmer. Cover and simmer gently for 15 minutes. Add the sweet potatoes and continue to simmer until the vegetables are tender, 10-15 minutes (mine was done after about 8). Season lightly with salt.

If time allows, let stand off the heat for 1-2 hours, then heat as needed.

Banana Couscous Pudding and Fruit Parfait

I got this recipe in my weekly WW email. Super easy, really yummy. I definitely want to try this with other fruits.

POINTS® Value: 3
Servings: 4

Ingredients

1/3 cup(s) water
1/4 cup(s) uncooked whole wheat couscous
1 oz fat-free sugar-free instant banana pudding and pie filling mix
2 cup(s) fat-free skim milk, cold
1 large banana(s), ripe, sliced
1 cup(s) strawberries, sliced
1/8 oz mint leaves, sprigs (for garnish)

Instructions
Bring water to a boil in a microwave-safe bowl in microwave. Carefully remove from microwave and stir in couscous. Cover with plastic wrap and let stand 5 minutes until couscous is tender.


Meanwhile, prepare pudding according to package directions using fat-free milk. Stir in couscous (it is okay if couscous is still warm). Let stand 5 minutes until pudding is set.


To make parfaits, layer about 2 tablespoons of pudding, then 2 tablespoons of bananas, 2 tablespoons of pudding and then 2 tablespoons of strawberries in each of 4 tall parfait or other tall thin glasses. Repeat layers once. Garnish with mint sprigs if desired. Serve immediately. Yields 1 parfait per serving.

Monterey Jack Turkey Burgers

I can't believe I haven't posted this recipe before! We make it all the time and it is SO yummy! My father-in-law, who "refuses" to eat ground turkey ate 3 of these one day. When we told him what was in it he said "Oh, these are actually good!"

POINTS® Value: 6
Servings: 4
Preparation Time: 5 min
Cooking Time: 20 min or so

Ingredients

3/4 lb ground skinless turkey breast
2 shallots, finely chopped
1 TBSP reduced-sodium soy sauce
1 TBSP ketchup
1 tsp minced fresh garlic
1/4 tsp freshly ground pepper
1/3 cup shredded Monterey Jack cheese
4 strips turkey bacon (we don't usually use bacon and adjust the points accordingly)
4 hamburger buns, split and toasted
1 tomato, cut into 4 slices

Directions

In large bowl, combine the turkey, shallots, soy sauce, ketchup, garlic, and pepper. Blend in the cheese, then form into 4 burgers.

Heat an indoor ridged grill sprayed with non-stick cooking spray. (Obviously, we use the outdoor grill when it's nice out but it takes a little more time to cook) Cook the burgers until cooked through, 6-8 minutes on each side. When you turn the burgers, add the bacon to the grill; cook until crisp, 3-4 minutes on each side. Serve the burgers in the buns, with the bacon and tomato slices.

We also add lettuce and cucumbers (instead of pickles). And I usually add a little ketchup or mustard to my bun.

Rice Krispie Meatloaf

David got this recipe from somebody on the WW boards. He tried it tonight and it was YUMMY! Unusual combo, but really yummy and low in points!

POINTS® Value: 3
Servings: 8
Preparation Time: 10 min
Cooking Time: 60 min

Ingredients

1 pound(s) uncooked ground turkey breast (If you use lean ground turkey, it will change the points a little)
2 clove(s) garlic clove(s)
1 medium onion(s)
1 egg white(s)
1 egg
1 cup(s) Kellogg's Rice Krispies
1 cup(s) ketchup

Instructions

Mix all ingredients except for ketchup together.
Put in loaf pan.
Bake at 350 for about one hour (until cooked in the middle).

Blackberry Cobbler

David got this recipe at weigh-in tonight. So yummy!!! You could use any fruit if you don't like blackberries. How easy can this be?????

POINTS® Value: 3
Servings: 12

Preparation Time: 5 min
Cooking Time: 40 min

Ingredients
1 pkg frozen blackberries (still frozen)
1 box Angel food cake mix
12 oz Diet 7Up

Directions
Preheat oven to 350. Spray a 9x13 baking dish.

Layer the dish with: blackberries, then cake mix, then pour Diet 7up. DO NOT MIX.

Bake for 40 minutes and serve! (I noticed there were a few spots that were still powdery from not having liquid. I was worried, but it tasted great that way. I might add a little more 7up next time, but who knows!)