Chicken and Asparagus Stir-Fry

This is one of our favorite meals. Chad and I Chinese food. So I'm always looking for new things to make to help our cravings so we're not eating out all the time. This recipe is not only yummy, but extremely easy!

the goods:

2 T. cornstarch

1/4 c. cooking wine (optional)

1/4 c. vinegar

1 T. oil

1 clove garlic, minced

1 tsp. dried ginger

2 chicken breasts, sliced

1/4 c. green onions

6 1/2 oz. fresh asparagus (i usually put the amount that we like as a family in)

2 T. soy sauce

1/4 c. water

1/3 c. slivered almonds

brown rice

1. Heat pan or wok over high heat, add oil and swirl to coat.


2. "Velvet" chicken. Add cornstarch, cooking wine, and 1/4 c. vinegar in a bowl. Mix. Add sliced chicken and coat with mixture.


3. Meanwhile, add garlic, ginger, and chicken. Stir-fry for 1-2 minutes, or until the chicken changes color.

4. Add green onions and asparagus and stir fry for a further 2 minutes or until onion is soft.
5. Stir in soy sauce and 1/4 c. water. Cover and simmer until chicken is tender and veggies are tender crisp. Sprinkle with almonds.

Serve over brown rice or noodles.

Chicken and Spinach Pasta

picture compliments of rachael ray

the goods:

1 lb. whole wheat penne rigate

3/4 lb. boneless skinless chicken breasts

1 bay leaf

1 T. EVOO

2 T. butter

1 onion, finely chopped

3-4 large cloves garlic, finely chopped

black pepper

2 slightly rounded Tablespoons flour

1/2 c. dry white wine (or chicken stock)

1 c. chicken stock

1 c. cream or whole milk

a few grates of nutmeg

1 c. grated asiago cheese or provolone

1 (10 ounce) box chopped frozen spinach, defrosted, wrung dry and separated

1 (14 ounce) can artichoke hearts in water, drained well and chopped

freshly grated parmigiano-reggiano

1. Bring a large pot of water to a boil for your pasta. Salt you water and cook pasta al dente.
2. Meanwhile, poach chicken. Place chicken in a small pan, and add water to top of meat but do not cover completely. Add bay leaf and bring to a boil, reduce heat and gently simmer to cook through 10-12 minutes. Shred meat into small pieces with 2 forks.
3. While chicken cooks heat EVOO in a large, deep saute' pan over medium heat. Melt butter into oil and add onion and garlic, season with salt and pepper and cook 8-10 minutes, stirring occasionally. Sprinkle flour over cooked onions and garlic and stir one minute then whisk in white wine (or chicken stock). Add 1 c. stock and cook 1 minute and then add cream and season with nutmeg. Let sauce thicken for a couple of minutes over low heat then stir in spinach and artichokes and heat through. Melt asiago or provolone cheese into sauce and turn off heat.
4. Drain pasta and toss with sauce and chicken to combine, adjusting salt and pepper to your taste. Garnish with freshly grated parmigiano reggiano cheese.

Chicken and Brown Rice

This meal is SO super simple, you only have to use ONE pot, and it is scrumptious! Enjoy!

the goods:

1 T. olive oil
4 bone-in, skin-on chicken thighs (i just used boneless skinless chicken breasts)
1 large yellow onion, cut into 8 wedges
2 celery stalks, cut into 1 and 1/2 inch pieces
3 medium carrots, cut into 1 and 1/2 inch pieces
1 bay leaf
1 c. brown rice

1. In a large Dutch oven or heavy pot, heat oil over medium-high heat. Pat chicken dry with paper towels; season with salt and pepper, and place, skin side down, in pot.
2. Cook until golden brown on both sides, 10-12 minutes total. Add onion and celery. Reduce heat to low, cover and cook, 20 minutes.
3. Add carrots, bay leaf and 1 and 3/4 cup water. Stir in rice and season with salt and pepper. Bring to a boil, then reduce heat to low. Cover and cook until the rice absorbs almost all the liquid, 40-45 minutes.

Let stand, covered, for 10 minutes before serving.

ENJOY!!!

Pesto Presto Italian Flag Chicken

the goods:


3 T. pine nuts
8-10 leaves of basil, about half a cup
1/4 c. flat leaf parsley leaves
1 (5.4 oz) round of Boursin garlic and herb soft cheese
1/2 c. grated Parmigiano-Reggiano cheese
4 T. EVOO
salt and pepper
4 boneless skinless chicken breast
12 slices, 1/2 inch thick of vine ripe tomatoes

1. Preheat oven to 450 degrees. In a small pan over medium heat lightly toast the nuts then.
2. In the bowl of a food processor, combine the basil, parsley, pine nuts, Boursin cheese, 1/4 c. Parmigiano-Reggiano, and some salt and pepper. Process into a smooth paste. Reserve.
3. Butterfly each of the chicken breasts and pound them out lightly in a plastic bag with a dash of water, using a skillet or meat mallet. Season both sides of the chicken and divide the herb cheese mixture between the four breasts, placing a scoop on one half of each breast. Fold the flap over to enclose the cheese mixture.
4. Transfer the chicken pockets to a baking sheet and shingle 3 slices of tomato over each breast. Season with some salt and pepper, drizzle with EVOO, and sprinkle with remaining Parmigiano-Reggiano cheese.
5. Bake the chicken pockets until cooked through and light golden brown, 20-25 minutes. Serve with garlic and cheese orzo alongside.

Chicken with Artichokes & Sun-Dried Tomato Pesto

the goods:

4 chicken breasts
salt and pepper to taste
2 Tbls. olive oil
1 1/2-2 cans petite diced tomatoes
1 can rotel tomatoes
1/2-3/4 c. sun-dried tomato pesto (you can buy it at Target)
1 can artichokes, drained and chopped
Brown Rice

1. Take thawed chicken and dice it it up. In a skillet, over medium-high heat, warm olive oil. Add diced chicken and season with salt and pepper. Cook until chicken is browned and cooked through.
2. Remove from skillet and set aside.
3. Now add tomatoes to skillet. Warm for 1 minute, stirring constantly. Add pesto and artichokes and cook for 5 minutes. Return chicken to pan and cook all together for 5-10 minutes. Serve over brown rice.

My dear friend Melissa served this to us when we first moved to Kansas. It was really good. I sort of made some changes to it, but it is really good. We have this alot! If you don't like spicy food, then I wouldn't add the Rotel tomatoes. =) You can also serve this meal with couscous and have the chicken as a side, if you don't dice up the chicken.

Penne Rustica and Salad

We really enjoy this pasta dish! Very flavorful and just plain delicious!!! I know it might look like alot of ingredients, but it's really not. It's actually pretty easy to put together and even more worth it when you take a bite! This is a great meal.

the goods:

3 T. butter

2 T. minced garlic

1 T. Marsala wine (I used chicken broth)

1/2 tsp. minced thyme

1/2 tsp. salt

1/4 tsp. ground cayenne pepper

2 c. heavy cream

1 c. grated parmesan cheese

1/2 c. milk

2 tsp. minced rosemary

1/2 c. chicken broth

1 T. cornstarch

1 T. dijon mustard

1 lb. whole wheat penne pasta

1/2 c. (2 oz) thick sliced smoked prosciutto (I used turkey bacon this time)

2 boneless, skinless chicken breasts

12 medium shrimp, peeled and deveined (I don't like shrimp, so I don't ever add it)

Topping:

3 T. grated parmesan cheese

1 1/2 tsp. paprika

Garnish:

1/2-1 roasted red bell pepper

4 sprigs rosemary (optional)

1- Preheat barbecue grill to high. Start cooking noodles, then drain and set aside. Also start to cook bacon.

2. Prepare sauce by melting 3 T. butter over medium low heat. Add garlic and sweat it for about 5 minutes. Be sure the garlic doesn't brown. Add the Marsalad wine (or chicken broth) and cook for another 5 minutes. Add the remaining ingredients for the sauce---except chicken, bacon, and noodles--- and whisk well until smooth. Bring mixture to a simmer and keep it there for 10 minutes or until it's thick.

3. Cover sauce and remove it from the heat.

4. Pound the thick end of your chicken breasts a bit to make them uniform thickness. Rub with olive oil, sprinkle with salt and pepper. Spear the shrimp on skewers, then rub them with oil and sprinkle with salt and pepper.

5. Grill chicken for 5-6 minutes per side. Grill shrimp for 2 minutes per side. When cicken is done, slice into strips.

6. Preheat oven to 500 degrees. In a 3 qt. casserole dish layer the cooked noodles, then chicken, shrimp, prosciutto (or bacon), and then drizzle the sauce over top. Toss to coat!!

7. For the topping, combine the parmesan and paprika and spinkle evenly on over the noodles.

8. Bake @ 500 degrees for 10-12 minutes until top begins to brown. Arrange roasted bell pepper on top of each dish (and rosemary if you like). Serve with a side salad and french bread, and enjoy.

Parmesan Chicken, Macaroni and Cheese and Green Beans

The recipe for the chicken and for the macaroni and cheese are both from miss Cherise. I've never had better homemade mac-n-cheez in my life! Very good meal.

the goods:

For the chicken:

Chicken tenders, I buy mine frozen at Costco

1/2 c. butter, very soft, almost melted
1/2 c. lite sour cream, maybe a bit more
1-1 1/2 tsp. garlic (freshly pressed or the kind you keep in the fridge)
1 roll of Ritz crackers
1/2-3/4 c. grated Parmesan cheese

• In a small bowl, mix the butter, sour cream and garlic together. Then in a separate bowl add crushed Ritz crackers and grated Parmesan cheese.
• Dip chicken tenders in sour cream mixture first and then dip them into the cracker mix. Place them on a baking sheet so they are not touching.
• Bake @ 425 degrees for 20-25 minutes.

For the mac-n-cheez:

4 T. butter, divided

3 slices white bread, broken in pieces

2 3/4 c. milk

1/4 c. flour

1 tsp. salt

1/8 tsp. nutmeg

1/8 tsp. black pepper

1/8 tsp. cayenne pepper

2 1/4 c. shredded Sharp cheddar cheese

3/4 c. Parmesan Romano cheese, shredded

1/2-3/4 lb. macaroni noodles

Pre-heat oven to 375 degrees.

• Start cooking pasta. When done, drain and rinse under cold water. Drain out cold water.
• In a bowl mix together 2 T. melted butter and broken up bread.
• In a small pot, warm milk or medium heat.
• In a separate pot, melt remaining 2 T. butter. Add flour and mix. Then slowly add the hot milk. Stir over heat until thickened.
• Remove pan from heat and stir in remaining ingredients. Keep out enough cheese to put on the top of the noodles.
• Put macaroni noodles back in pot and add cheese mixture. Mix well until all noodles are coated.
• Pour into a 3 quart casserole dish and top with remaining cheeses. Then top with buttered bread crumbs.
• Bake @ 375 for 30 minutes or until the crumbs are golden brown.
• After cooking, remove from oven and set aside for 5 minutes.

Chicken and Broccoli with Rice

I know that there are some people out there who can't stand casserole type meals. I'm not one of them. Of course there are some casseroles out there that are just plain nasty. =) This is one my mom would make all the time. We're huge fans. My kids LOVE this meal. They are rice people AND broccoli people, so they scarf this down.

the goods:

2-4 chicken breasts
10 oz. package of broccoli (I use more)
1 can cream of chicken
1/2 c. milk
1/2 c. mayo
1 c. cheddar cheese, shredded
1 tsp. lemon juice
1/2 c. Perpperidge Farm bread crumbs
Brown Rice

• Cook and shred chicken. Cook broccoli.
• Arrange broccoli in 9x13 pan and then arrange cooked chicken over top of broccoli.
• In a seperate bowl, mix cream of chicken, milk and mayo. Mix well. Add cheese and lemon juice. Stir.
• Cover with foil.
• Bake @ 350 degrees for 30 minutes.
• Sprinkle bread crumbs on top when it is done baking.
• Serve over rice.

Chicken and Spinach Penne

the goods:

8 oz. penne rigate

2 boneless, skinless chicken breasts, cut into 1-inch chunks

2 plum tomatoes, seeded and diced

4 tablespoons tomato paste

2 garlic cloves, minced

1 tablespoon extra-virgin olive oil

1/4 teaspoon red pepper flakes

6 cups baby spinach

2 tablespoons fresh lemon juice

• In a large pot of boiling salted water, cook penne for 3 minutes, add chicken and continue to cook until both pasta and chicken are both done. Reserve 1/4 pasta water. Drain pasta and chicken.

• Return pot to medium heat, add oil and garlic; cook for 1 minute until fragrant. Add tomatoes, tomato paste, red pepper flakes, spinach and reserved pasta water. Cook until spinach is barely wilted.

• Add pasta and chicken back to pot. Stir to combine. Add lemon juice and season with salt and pepper. Toss and serve!

Chicken Pot Pie Pockets

It was really fun to make these. I really like chicken pot pie and thought these would be really fun for the girls to eat. It took some coaxing to get them to eat dinner that night, but they did finally eat it all gone. Chad and I really like these!

the goods:

2 tablespoons butter, plus additional to grease baking sheet
2 tablespoons flour, plus additional for rolling out pie dough
1/2 cup chicken stock
1/4 cup milk or half-n-half
Salt and ground black pepper
1 teaspoon Dijon mustard
1 cup finely chopped cooked chicken – I can use rotisserie, deli-sliced or leftovers
2 scallions, finely chopped
1/4 cup frozen tiny green peas
1 small carrot, grated and finely chopped
2 tablespoons fresh dill, finely chopped -- I didn't use fresh
2 sheets prepared pie dough
1 egg, lightly beaten with a splash of water

Preheat oven to 400ºF.

Heat a small skillet over medium heat with 2 tablespoons butter. When the butter has melted, whisk in the flour and cook for 1 minute. Whisk in the stock and milk or half-n-half and season with salt and pepper. Cook the sauce, whisking often, for a couple of minutes until is has thickened up, then stir in the Dijon and remove pan from heat. Add in the chicken, scallions, peas, carrot and dill and give it a good stir to combine everything. Set this mixture aside while you prepare your pie dough.

Grease a baking sheet lightly with butter. Lightly dust your work surface with flour and lay out the pie dough. You want it to be about the thickness of a nickel, so you may need to roll it out a bit to make it thinner. Cut the dough into eight evenly sized triangles (just like you’re cutting a pie). Transfer the triangles to the baking sheet and repeat the rolling and cutting with the remaining dough.

Divide the filling among the triangles on the baking sheet leaving a little room at the edges to seal the pockets. Brush the edges of each triangle with some beaten egg and then top each triangle with the remaining wedges of dough, pressing lightly around the perimeter to seal the filling inside. If you like, you can take a fork and lightly press the very ends of the tines into the border of each pocket to give it a fancy finish.

Brush the tops of the pockets with the remaining egg wash and cut a small x in the top of each one with a paring knife or pair of scissors to let the steam escape. Bake the pockets until they're deep golden brown and crisp, about 20 minutes. Serve hot.

Parmesan Dijon Chicken with Herb Roasted Potatoes and Green Beans

I called my friend Melessa today to ask her what she was fixing for dinner. That's when she gave me this recipe for the chicken. It's dee-lish! Thanks for the chicken recipe Melessa!

the goods:

Parmesan Dijon Chicken

4 chicken breasts (I used 2 because they were so thick and sliced them in half to make them thinner)

3/4 c. bread crumbs

1/4 c. grated parmesan cheese

Italian seasonings, just eye it to see how much you like

1/4 c. butter or margarine, melted

2 T. dijon mustard

Melt butter in a small bowl and then add dijon to it. In another small bowl, mix the bread crumbs, grated parmesan and Italian seasonings. Dip each chicken breasts in the butter mixture and then into the crumb mixture. Place on a lightly greased cookie sheet. Bake @ 350 degrees for 30-40 minutes.

Herb Roasted Potatoes

1/3 c. dijon mustard

1 clove garlic, minced

6 medium red potatoes, or 14-15 small red potatoes--that's what I used

2 T. olive oil

1/2 tsp. Italian seasoning

Clean potatoes and slice them so they make a wedge shape.

In a medium sized bowl, mix dijon, garlic, olive oil and italian seasonings together. Add potato wedges to the bowl and mix well.

Spread potatoes out onto a lightly greased cookie sheet.

Bake @ 425 degrees, or until potatoes are fork tender, stirring occasionally.

Grilled Hawaiian Chicken Sandwiches with Sweet Potato Fries

Another meal Cherise made for us was this chicken sandwich. I'll have to admit though, I was a little hesitant to try this, only because it had pineapple on it. =0 But it was REALLY GOOD. I was nervous to see if Chad would like it too, and he LOVED it as well. It was all very good. Plus it's nice to have grilled meals, because there is less mess AND less for the mama to do. hehe.

the goods:

for the sandwich:

2 chicken breast

2/3 c. Italian dressing

1/3 c. soy sauce

Swiss cheese

Mayo

Avocado, sliced

Canned pineapple rings

Favorite BBQ sauce

whole wheat hamburger buns

• Slice chicken breasts in half to make them thinner. Place chicken in a double ziploc bag and pour in italian dressing and soy sauce. Marinade anywhere from 30 minutes to 2 hours.

• Heat up your grill. Grill chicken until cooked through. When finished cooking, place a slice of Swiss cheese on top of each chicken breast.

• Toast your buns until lightly browned. Add a small amount of mayo to the top and bottom side of each bun. Then start adding your layers. Start with your chicken, then add your pineapple ring, sliced avocado, and then drizzle on your BBQ sauce.

For the fries:

2 sweet potatoes

olive oil

salt and pepper

• Slice your sweet potatoes to look like french fries. Lay them on a cookie sheet so that they aren't touching. Brush olive oil on each potato slice. Sprinkle with salt and pepper.

• Bake at 425 degrees for 25-35 minutes. Depending on your oven.

Chicken Fajita Roll-up with knock off Cafe' Rio Rice

This might look like alot to do, but it is actually quite easy. You just have to prepare a few things ahead of time to allow the flavors to mix. Once it is time to put it all together, it's VERY easy.
When we went down to Dallas for spring break, Cherise made these for us! Chad loved the meal so much that not only is it one of his new favorites, but he wanted to have it again a week later! Yum. Me. Thanks Cherise!

the goods:

For the Fajitas:

Marinade for chicken:
2 c. water
1/3 c. soy sauce
3 T. sugar
1/2 tsp. salt
2 T. white distilled vinegar
1 T. ground chipotle pepper
(or 1 1/2 tsp. ground cayenne pepper)
2 tsp. hickory smoke flavoring
2 tsp. paprika
2 tsp. garlic powder
1 tsp. onion powder
1 tsp. ground black pepper
4 chicken breast fillets

**The chicken needs to marinade for 2 hours, so make the marinade first by combining the ingredients in a medium bowl. Stir well until the sugar has dissolved. Add four chicken breasts to the marinade, cover and chill for 2 hours. Don't let the chicken marinade for much longer than that, or the chicken could become tough. When it is finished marinading you will then grill the chicken and then shred it.

Mexi-ranch Dipping Sauce:
1/2 c. mayonnaise
2 T. onion, minced
2 T. tomato, diced small
1 T. buttermilk
1 T. white distilled vinegar
2 tsp. fresh cilantro, minced
1 tsp. canned green chilies (don't throw chilies away, you can use the remaining for the rice)
3/4 tsp. paprika
1/2 tsp. granulated sugar
1/4 tsp. salt
pinch dried dill weed
pinch cumin
pinch cayenne pepper

**While the chicken marinates, prepare the dipping sauce by combining the ingredients in a medium bowl. Stir well, then cover and chill. This will allow all the flavors to develop nicely while parked in the fridge.

Pico de Gallo:
2 medium tomatoes, diced
1/3 c. red onion, diced
1 jalapeno, seeded and diced
2 tsp. lime juice
2 tsp. fresh cilantro, minced
1/4 tsp. salt
1/4 tsp. ground black pepper

**The pico de gallo will also develop nicely in the fridge if you make it ahead of time. Combine all those ingredients, then cover and chill.

4 large flour tortillas
1 cup fancy shredded cheddar cheese
1 cup fancy shredded monterey jack cheese
4 cups shredded iceberg lettuce

When you're ready to make your roll-ups, preheat your grill to medium/high heat. Grill the chicken breast for 4 to 7 minutes per side or until done, and then shred.

Build each roll-up by first laying a large flour tortilla in a large skillet over low-heat. Sprinkle about 1/2 cup of the combined cheeses over the surface of the tortilla while it heats up in the pan. When the cheese begins to melt, remove the tortilla from the pan. Sprinkle about 1/4 c. shredded chicken across the center of the tortilla, followed by about 3 tablespoons of pico de gallo, and then drizzle mexi-ranch sauce over the pico. After you've done that, then add your shredded lettuce on top.

Fold the ends of the tortilla over the filling, then roll the tortilla from the bottom. Make a diagonal cut across the center of the roll-up. Serve.

You can also use the mexi-ranch sauce for dipping as well.

Mexi-Rice (or knock-off Cafe' Rio rice):

3 c. non-instant white rice

6 c. water

4 chicken boullion

1 T. butter

1 T. garlic

1/2 bunch cilantro

1 can green chilies (I just used the rest of the green chilies from the mexi-dipping sauce)

3/4 tsp. salt

1/2 onion

In your food processor combine garlic, cilantro, green chilies, salt and onion. Chop well.

In a pot add water and chicken boullions. Bring to a boil and then add rice, butter, and green mixture.

Cook as directed on back of rice bag (you may need to check it when it is finished, you might have to cook it a little bit longer).

Chicken with Chunky Tomato Sauce

the goods:

1 (22 oz) pkg. frozen mashed potatoes (I made my own smashed potatoes)

3-4 chicken breasts

1 T. Cavender's Greek seasoning

2 T. EVOO

2 medium zucchini

1/2 c. onion, diced

1 (14.5 oz) can Hunt's fire-roasted tomatoes with garlic, undrained

2 T. cold butter, cut up

1 T. red wine vinegar

1/4 tsp. salt

1/4 tsp. pepper

Prepare mashed potatoes . Keep warm.

Meanwhile, sprinkle chicken with Greek seasoning. Cook chicken in hot oil in large skillet over medium-high heat 7-8 minutes on each side or until done. Remove from skillet, and keep warm.

Reduce heat to medium. Add zucchini and onion to skillet, and saute' 2-3 minutes or until tender. Add tomatoes, and cook, stirring often, 7-10 minutes or until slightly thickened. Remove from heat, and stir in butter and next 3 ingredients.

Serve chicken over potatoes. Spoon sauce over chicken and potatoes. Serve immediately.

Margot Chicken & Asparagus

the goods:

1 c. Apricot preserves (I used the sugar free kind)

8 oz. Russian dressing--Wishing Bone brand

1 envelope Lipton Onion Soup mix

3-4 chicken breasts, cubed

Mix together first 3 ingredients.

Cut up chicken and place in a 9x13 baking dish. Pour mixture over chicken and mix until chicken is coated. Cover dish with foil.

Bake @ 350 degrees for 40-45 minutes.

Serve over egg noodles or rice.

Chicken and Wild Rice Soup

My girls call this "Mimi's soup". We went down to visit last year and my mom fixed this for everyone. It's delicious and my girls loved it. Now they always say that they want "Mimi's soup."

the goods:

1/2 c. onion, chopped

1/2 c. celery, chopped

1/2 c. carrots, chopped

1/4 c. butter or margarine

1/4 c. flour
4 c. chicken broth

1 c. heavy whipping cream

1 pkg. Uncle Ben's 90 second Long Grain & Wild Rice, cooked (follow instructions on packet)

2 c. cooked chicken, shredded

Chop veggies. (I use my food processor!)

Put butter in soup pot and melt. Add veggies and cook until tender.

Add flour and mix. Add chicken broth. Cook until it begins to thicken.

Add cream, cooked rice, and chicken.

Heat through and serve.

**I make this soup whenever I need to bring dinner to families for whatever reasons. It's so fast and easy AND I always get comliments on it as well.

Mediterranean Chicken

the goods:

1 (5.6-ounce) package Near East pine nut couscous mix

3 cups chopped cooked chicken (about 1 rotisserie chicken)

1/4 cup chopped fresh basil

1 (4-ounce) package crumbled feta cheese

1 pint grape tomatoes, quartered

1 1/2 tablespoons fresh lemon juice

1 teaspoon grated lemon rind

1/4 teaspoon pepper

**If you have a family of 4-5, and not making anything else for dinner, then you might want to double this recipe.
-Prepare couscous according to package directions.
-While couscous is cooking, prepare and chop other ingredients.
-Fluff couscous with a fork; stir in chicken and next 6 ingredients. Serve.

***This meal is REALLY GOOD!! Thank you Melessa for the recipe. We enjoyed it alot.

I didn't use all the tomatoes or the whole 4 oz. of feta cheese. I also used a rotisserie chicken, but not the WHOLE chicken. Basically I just eyed everything to see what looked good and what I think my family would eat.