Fiesta Taco Bubble-Up

First of all, this is a Weight Watcher's recipe - yay! I love these bubble-up dishes made with biscuits. I would make this every week - it's that good. The leftovers were super good too; I had those for lunch today.

Check out these other Bubble-Up dishes I've made:
Bubble-Up Enchiladas (WW recipe)
Chicken & Biscuits Alfredo Bubble-Up (not as healthy, but delicious of course)

1 lb extra lean ground beef
1 7.5 oz package refrigerated biscuits, (10 biscuits to the pack) (I had to buy 2 5-packs)
taco seasoning packet
1⅓ c salsa
2 c diced peppers, I used red, orange and yellow
1 c diced onion, I used red onion
1 c light shredded cheese, I used 2% Mexican blend
green onions
fat-free sour cream for topping, optional


Preheat oven to 350F, spray a 9x13 casserole dish and set aside.

Brown your ground beef and add taco seasoning. Mix ground beef and salsa together in a bowl. Cut up peppers & onion, and cut your biscuits into 6 pieces each.


Place half of your biscuit pieces in the bottom of your casserole dish, top with half of your meat mixture, half of your peppers and onions and half of your cheese. Repeat layers and finish with your chopped green onion on top.

Loosely cover with foil and bake in oven for 35 minutes, remove foil and continue baking for 15 minutes. Let cool for 5 minutes then cut into 6 servings. Top with a spoon of fat free sour cream (optional)



Original recipe found here.

Mexcian Cabbage Rolls

Y'all, these are basically enchiladas made with cabbage leaves instead of tortillas. The lean ground beef is mixed with lots of veggie to help lighten it up as well. The tomato sauce is tasty and creamy, the mixture is delicious, and the gooey cheese tops it off. I'm not saying it replaces real enchiladas made with tortillas, but it is a delicious lower carb alternative!!

1 head of cabbage

1 tbsp olive oil
3 cloves garlic, divided, minced
2 tbsp flour, divided
1 c skim milk
1 – 14.5 oz can tomato sauce 

2 tbsp chili powder, divided 

4 tsp ground cumin, divided 

1 lb extra lean ground beef (I used 96/4)
1/2 yellow sweet onion, diced
1 red bell pepper, diced 

1 small yellow squash, diced 

2 jalapeños, seeded and minced 

2 tbsp water 

3/4 c 2% shredded Mexican cheese blend

Bring a large pot of salted water to boil. Cut a small circle around the core of the cabbage head and remove. Once the water is boiling, drop the cabbage head in. In a few minutes, the outside leaf will come lose. Using tongs, pull it out and lay to to dry. A minute or so later another leaf will come off. Repeat this until you have 10-12 leaves. There will probably be a couple you can't use anyway. Set leaves aside to cool.

In a sauce pan, heat 1tbsp of olive oil and 1 tsp of the minced garlic over medium heat until the garlic is fragrant. Add 1 tbsp of flour and whisk, cooking the flour for a minute. Add the cup of milk, and whisk to combine with the flour mixture. Bring to a boil, stirring occasionally. Reduce the heat to medium-low and add the tomato sauce, 1tbsp of chili powder, and 2 tsp of ground cumin. Stir to combine, and simmer while preparing the filling.

Preheat oven to 375 degrees. Spray a 9x11" baking dish with cooking spray. Brown the beef in a large skillet over medium heat. Add the onion, bell pepper, yellow squash, remaining 2 tsp garlic, and jalapeños. Cook for 4-5 minutes until the vegetables are tender. Add the remaining 1 tbsp of flour, remaining 1 tbsp of chili powder, and remaining 2 tsp of ground cumin. Add the 2 tbsp of water, and stir to combine. Reduce the heat to medium-low, and simmer for 5 minutes.

Ladle some of the tomato sauce into the baking dish, coating the entire bottom of the dish. Spoon some of the beef mixture into the center of each cooked cabbage leaf. Roll the cabbage leaf, tucking in the sides, similar to wrapping a burrito. Place each cabbage roll seam side down in the baking dish. Pour the remaining sauce over the cabbage rolls. Sprinkle with the shredded cheese. Bake uncovered for 25 minutes. Let stand for 10-15 minutes prior to serving.

Original recipe found here.

Asian Beef & Vegetable Stir-Fry

This was the best! A favorite out of all the Asian stir-fry dishes I've made. (Click here for other Asian stir-fry recipes!) I found this super thin flat sliced sirloin at HEB. Side note - HEB is the best. Anyway, all I had to do was slice the thin, flat pieces into strips. The beef in takeout is always so thin, and that's one of the things I love. Most of the time I'm not able to get mine that thin, but thanks to HEB this was perfect!

The original recipe just included mushrooms and snow peas. I went ahead and added additional vegetables like bell peppers, broccoli, and then squash & green beans from my mom's garden! Steak delicious, sauce delicious, veggies delicious. Thumbs up big time!

Oh also - the original recipe called for serving over rice, which would be delicious. But trying not to cook with as many carbs right now. The extra veggies made it perfect and filling!

Homemade Asian Sauce:
1/2 cup light soy sauce (or low-sodium soy sauce)
5 tbsp brown sugar
6 garlic cloves, minced
1/2 tsp ginger (I use the tube kind)
2 tap rice vinegar

Beef:
10 oz snow peas
4 tablespoons olive oil
10 oz mushrooms, sliced thinly
* Add whatever veggies - I added squash, green beans, broccoli, and bell peppers
1 lb beef, thinly sliced (sirloin steak strips, flank steak, or any other steak)


Combine all the sauce ingredients in a bowl - whisk to combine. Set aside.

Heat a large skillet until hot, add 2 tablespoons of olive oil, let it sizzle. Immediately add thinly sliced meat. You might want to do this in 2 batches, because you will want each slice of meat to touch the bottom of the skillet and for meat slices not to be crowded - I was able to do all of mine in a really large pan. This will ensure that meat will brown on high heat. Cook meat on one side until it browns nicely. Turn over all meat slices to the opposite side, and cook more, on high heat, until all slices brown nicely. Remove this batch to a bowl. Add a second batch of meat, and repeat (if needed).

With meat sitting aside, add a little oil to the pan. Add in garlic and let cook for about 30 seconds. Then add your veggies you have - first I added the broccoli and green beans, cooked those for about 2 min. Next I added in the squash and snow peas, cooked those for maybe another 2 minutes. Last I put the mushrooms in, continued stir-frying for about 1 minute.

Return all of the cooked meat back to the skillet. Add in your prepared Asian sauce. On high heat - stir everything to combine, for about 1 minute. Turn off heat. Cover the skillet with a lid.
Serve over rice (if you want to!),

Original recipe found here.

Spinach Stuffed Shells with Meat Sauce

Another delicious dish from SkinnyMom. This was perfect for a Sunday meal!

12 oz box jumbo shells pasta
10 oz bag frozen spinach
8 oz part-skim Ricotta cheese
¼ c Parmesan-Reggiano cheese, grated
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
1 Tbsp low moisture, part-skim, shredded mozzarella cheese
2½ cups Skinny Meat Pasta Sauce (below)

Skinny Meat Pasta Sauce
1 lb lean ground beef
1 onion, chopped
1 green bell pepper, chopped
1 Tbsp minced onion
2 — 6 oz cans tomato paste
8 oz can tomato sauce, no salt added
14.5 oz can basil and oregano diced tomatoes
1 tbsp Italian seasoning
2 fresh basil leaves, snipped small
2 tsp Stevia (or sweetener of your choice)
1 tsp salt
1 tsp garlic powder

Instructions for Meat Sauce:
In a large skillet, brown lean ground beef for 4-5 minutes. Add chopped onion, green pepper, and garlic and continue cooking meat until no longer pink and the onions and peppers start to soften. Next, add tomato paste, tomato sauce, and diced tomatoes to meat and onions. Add in 1/4 cup water and stir sauce. Add garlic powder, Italian seasoning, salt, and Stevia to sauce and stir until well mixed. Add in basil leaves and turn heat down to low. Cover and let simmer for 20-25 minutes, stirring occasionally. 

Instructions for Shells:
Heat oven to 350 degrees. Add pasta shells to boiling water and cook for 8-10 minutes until almost al dente. Drain pasta shells and spread pasta shells onto a sheet of wax paper to dry.

Place spinach in microwave and cook for 5-6 minutes as directed on package. Drain spinach and make sure to remove all of the moisture from spinach until it is dry. In a medium sized bowl, mix spinach, fat-free ricotta cheese, Parmigiano-Reggiano Cheese, salt, garlic powder, and pepper.

Using a 9x13 casserole dish, spoon a small amount of Skinny Spaghetti and Meat Sauce to cover the bottom of dish.

Next, fill pasta shells with spinach mixture by using a spoon to place mixture inside each pasta shell.
Place filled pasta shells face up into casserole dish. Top filled pasta shells with Skinny Spaghetti Meat Sauce and sprinkle reduced-fat Mozzarella cheese on top. Heat pasta shells in oven for 15-20 minutes and serve hot.

Original recipe found here.

Skinny Sloppy Joes

So one day, I asked Will what he wanted for dinner... Sloppy Joes. Well, of course I searched for a "skinny" recipe... and of course, I found one from SkinnyTaste! It was SO GOOD. Will even said the best sloppy joe he's ever had. Big deal, guys. I love that it uses so many minced up veggies!

1.25 lbs very lean ground beef
1 tbsp steak seasoning or seasoned salt
1 carrot, minced
1 medium onion, minced
2 cloves garlic, minced
1/4 cup red bell pepper, minced
4 oz mushrooms, minced
1 tbsp red wine vinegar
1 tbsp Worcestershire sauce
2 cups tomato sauce
2 tbsp tomato paste

I minced all the veggies up in my Ninja.

Chop all the vegetables really fine, using a chopper or food processor. Heat a large skillet over medium high heat. Add the meat to the pan and break it up as it cooks. Season with steak seasoning and cook the meat until it browns, then add onion, garlic, carrots, mushrooms and red peppers to the skillet. Reduce heat to medium and add red wine vinegar and Worcestershire sauce, cook 5 more minutes. Add tomato sauce and paste to pan, stir to combine. Cover and reduce heat to simmer and cook an additional 5 minutes. Using a measuring cup, pile 1/2 cup of sloppy meat onto toasted buns.

Original recipe found here.

Ginger Beef, Mushroom, & Kale Stir-Fry

I wish Will would write about how much he loved this dish, because I can't describe it. It was amazing! Very easy too. MUST MAKE!

Marinade:

• 1/3 c light soy sauce
• 1/2 c vegetable broth
• 3 tbsp rice wine vinegar
• 2 tbsp corn starch
• 2 tsp ground ginger
• 1/4 tsp black pepper

Stir-Fry:

• 1 lb thinly sliced flank steak or sirloin, cut diagonally across the grain into thin strips
• 2 garlic cloves, minced
• 2 tbsp olive oil
• 12 oz baby portobello or button mushrooms, halved
• 3 c chopped kale
• 2 green onions, thinly sliced

To make marinade: Add all marinade ingredients to a bowl and whisk to combine. Pour marinade into a large bowl or ziplock bag, then add in the steak and gently toss to combine. Cover/seal and refrigerate for at least 15 minutes.

To make the stir-fry: 

Once steak has marinated, heat 1 tbsp oil in a large saute pan over medium-high heat. Remove steak from marinade with a slotted spoon, reserving the marinade, and add to saute pan with garlic. Saute for about 2-3 minutes until browned, stirring occasionally. Remove steak with a slotted spoon and set aside.

Add mushrooms, kale, and reserved marinade to saute pan, and stir to combine. Cook for 3-4 minutes, until the kale is wilted, the sauce has thickened, and the mushrooms have cooked, stirring regularly so that sauce does not burn. Add in the steak, and toss to combine.

Serve immediately over rice or quinoa, garnished with chopped green onions.

Original recipe found here.

I made this with brown rice, honey roasted carrots, and roasted Parm asparagus. 

Healthy Slow-Cooker Steak Fajitas

Well, I have a little over a week left of summer, so of course I'm starting to look for more healthy slow-cooker recipes. I knew I was going to be busy most of the day Tuesday, so I googled "skinny crock pot recipes" and found this "10 Skinny Crock Pot Recipes" from Texas Fit Chicks.

I did prep it the night before: I sliced up the onions & peppers, and Will went ahead and sliced the steak for me. I even mixed the marinade so it would just be ready to pour on. That made it really quick and easy to get ready in the morning. I was able to find my favorite 60 calorie low-carb tortillas, which made these a healthy, delicious dinner. This recipe will be utilized often during the school year!

3 bell peppers, any color (I used red, orange, yellow) (cut into 1/2 in strips)
1 onion (cut into 1/2 in strips)
2 lbs beef (cut into thin strips - skirt steak is perfect)
3/4 c water
2 tbsp red wine vinegar
1 tbsp lime juice
1 tsp ground cumin
1 tsp chili powder
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp ground black pepper
1/2 tsp cayenne pepper
8 tortillas
1/2 c salsa
1/2 c shredded reduced fat cheddar cheese
light sour cream (or plain nonfat Greek yogurt)diced green onions

Place the peppers & onion in slow-cooker. Top with beef. Combine the water, vinegar, lime juice, seasonings; pour over meat. Cover & cook on low for 8-9 hrs or until tender. I cooked mine on Low for about 6 hrs and it was perfect! Using a slotted spoon, place a little meat mixture down center of each tortilla. Top with salsa, cheese, light sour cream (we use plain nonfat Greek yogurt), green onions.

Original recipe found here.

I made Roasted Okra and baked jalapenos stuffed with Laughing Cow cheese. 

Easy Mexican Tostadas

Ok, so I already have a recipe for some pretty amazing Skinny Mexican Pizzas. These are very similar, but easier and I guess more like a tostada! So I will call these Easy Mexican Tostadas. I didn't have a recipe for these, so I kind of just threw some stuff together! We loved how crispy and delicious these were.

4-6 low carb tortillas (60 cal)
marinara/hot sauce (or salsa)
1 lb very lean ground beef
1/2 c canned corn
shredded red-fat Mexican cheese
diced tomatoes
diced avocado
green onions
chili powder
cumin
salt/pep

Brown your ground beef, and add some chili powder, cumin, and salt/pep.

Preheat your broiler to low. Put tortillas on a baking sheet and spritz with olive oil spray. Broil tortillas 3-4 min on each side until crisp. Watch them closely!

Once crisp, spread a little marinara and hot sauce (or salsa) on your tortillas. Add some ground beef, a little corn, some cheese, tomatoes, and green onions. Put back in the oven and broil until cheese is melted and tomatoes start to get wilted. Remove from oven, top with avocado, and enjoy!

Philly Cheesesteak Sloppy Joes

These are amazing! My dad and Will ate a ton. So good, so easy, and so yum!! Must make!

1 lb lean ground beef
1 tbsp olive oil
1 small onion, chopped
1 green pepper, chopped
1 tbsp cornstarch
1 c beef broth
1/4 cup A-1 steak sauce
2 tsp peppercorn steak seasoning (like McCormick Montreal Steak Seasoning)
1/4 tsp salt
1/4 tsp ground black pepper
Sliced Provolone or Mozzarella
Hamburger Buns

Brown beef in a large skillet. Drain fat & set aside. In the same pan heat olive oil & sauté onion & pepper for 4 minutes until starting to soften. Return beef to the pan with the vegetables.

Whisk cornstarch with a little bit of water, and add into beef broth. Add the steak sauce & beef broth/cornstarch mixture to the meat. Add steak seasoning, salt & pepper. Simmer for 10 minutes, stirring occasionally, until most of the liquid is absorbed.

Toast hamburger buns (if desired) & top with meat mixture & a slice of cheese. (I placed my slice of cheese in the warm pan with the meat, waited until it melted & scooped up the cheesy meat mixture onto my bun.)

Original recipe found here.

Stuffed Cabbage Casserole

I could eat this every week! YUM! I can't wait to take the leftovers for lunch tomorrow.

2 tsp olive oil, divided
1 lb lean ground beef
1 large onion, chopped fine
1 tbsp finely minced garlic
1/2 tsp dried thyme
1 tsp sweet Hungarian Paprika
salt and fresh ground black pepper to taste 
1 1/2 heads green cabbage, coarsely chopped
1 can (14.5 oz) petite dice tomatoes with juice
1 can (15 z.) tomato sauce
1/4 c water
2 c cooked brown rice (I just used a bag of the boil-in-bag brown rice)
2 c low-fat mozzarella cheese

Preheat oven to 350°F. Spray a large glass casserole dish with non-stick spray. Heat a large frying pan on medium heat; add ground beef and cook until it's browned and cooked through, breaking it apart as it cooks. Remove ground beef and set aside. In the same pan, add 1 tsp olive oil, chopped onion and cook over medium heat until the onion is translucent and starting to brown, about 5 minutes. Add the minced garlic, dried thyme, and paprika and cook about 2 minutes more. Then add the diced tomatoes with juice, tomato sauce, and ground beef. Add water to the pan. Simmer until it's hot and slightly thickened, about 15-20 minutes.

While it simmers, cut cabbage in half, cut out the core, and remove any wilted outer leaves; chop the cabbage coarsely into 1 inch pieces.Heat remaining olive oil in a large frying pan; add the cabbage and cook over medium-high heat until the cabbage is wilted and about half cooked, turning it over several times so it all wilts and cooks. Season with salt and fresh-ground black pepper.

When the meat and tomato sauce mixture has cooked and thickened a bit, stir in the 2 cups of cooked rice and gently combine. Spray casserole dish with non-stick spray and the layer half the cabbage, half the meat mixture, remaining cabbage, and remaining meat mixture.

Cover tightly with foil and bake 40 minutes, or until the mixture is just starting to bubble on the edges. Remove foil and sprinkle on cheese. Bake uncovered an additional 20 minutes, or until the cheese is melted and starting to slightly brown.  YUM!

Original recipe found here.

Stuffed Cabbage Rolls

I lost 22 lbs between early July and mid October. Then Halloween, Thanksgiving, and Christmas came along. I weighed this morning and I've gained 5-6 lbs back. What does that mean? I will be buying massive amounts of produce, thus having veggie mania, plus logging everything in My Fitness Pal app again! I set a goal a couple lbs less than what I made it to last time. I feel pretty confident I can do it. There's nothing like putting on pants you wore in May-June, that are 2 sizes too big, and they hang off you. That's enough motivation right there!

In other news, I have 9 glorious days left of Christmas break. Main goal: Complete resume (ugh), and start application process. I am dreading this. I'm very excited about our move to Houston... but NOT excited about the process of getting there. In addition to the application process, I've been doing some major house cleaning... like scrubbing cabinets, floorboards, etc. Ahhh, the joys of getting a house ready to sell!

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Wow, that was like a journal entry above. Sorry about that. Let's get to THE RECIPE!! Y'all, this was seriously good. First of all, this was my first experience with a head of cabbage. I've always bought the shredded cabbage if I needed any. It was super easy to use it and then I cut up the leftovers. Also, the recipe called for raisins... I didn't have any so I used dried cranberries instead. Delicious! Don't leave them out. This is kind of like a mini meatloaf wrapped in cabbage! You can also prepare this beforehand, then just drizzle the tomato sauce mixture over the top when ready to bake.

olive oil spray
1 c diced onion
1 medium head green cabbage
1 lb lean ground beef (I use the 96/4%)
1/2 c cooked rice (I used some brown minute rice)
1/4 raisins (I didn't have any, I used dried cranberries)
1 tsp salt
1 can (15 oz) tomato sauce
1/2 c fat-free beef broth
1/2 tsp paprika (I used 1 tsp, we like spice!)

Preheat oven to 350 degrees. Spray a 9x13" dish with cooking spray. Spray a medium skillet and heat over med-high heat. Add the onion, cook about 5 min, then set aside to cool.

Meanwhile, bring a large pot of salted water to a boil. Using a small, sharp knife, cut in a circle all around the stem of the cabbage and remove the core. Place the cabbage in the boiling water. After about 2 minutes an outside leaf will come loose--pull it off and out of the water using tongs. After another minute the next leaf will come loose. Remove and repeat until you have 8 to 10 leaves. Pat the leaves dry with paper towels. Cut out the thick part of the rib from the bottom of each leaf, but don't cut more than a third of the way into the leaf.  **This was so much easier than I thought it would be. 

In a large bowl, combine the beef, cooled onion, rice, raisins, and salt - I used my (clean!) hands. With the stem side of the cabbage leaf facing you, place about 1/3 cup of the beef mixture in the center of each cabbage leaf. Fold the bottom edge over the mixture and then fold the sides over and roll into a little packet. Place the cabbage rolls, seam side down, in the prepared baking dish.

In a bowl, mix together the tomato sauce, broth, and paprika. Pour evenly over the cabbage rolls. Cover with foil and bake for 1 hour.

Original recipe found here.

After I peeled 8 cabbage leaves off the head of cabbage, there was enough left over to make a side out of it. I immediately took it out of the water, easily chopped it up, let it dry, then just sauteed it with a little light butter & olive oil, plus salt, pepper, and garlic powder. We drizzled some of the tomato sauce from the cabbage rolls over it. Delish!!

I also made some mushroom pizza bites. They are just baby bellas, stems removed. You bake the mushrooms for about 7 min @ 350 degrees. Then pull them out, add a little marinara, part-skim mozz, sliced olives, and turkey pepperoni. Broil on low for a few minutes. Mmmm.

Crock Pot Stuffed Pepper Soup

I noticed I hadn't posted since Nov 29. I've been cooking tons - just not trying many new recipes. But I did tonight and it was a success!! (Last night's Skinny Chicken & Dumplings was good, but not good enough to post!).

This is like a stuffed pepper, in soup form! VERY tasty. I browned the ground beef and put everything together in the crock pot the night before. So this morning all I had to do was move it from the fridge to the crock pot, and set the timer! So awesome.

1 lb lean ground beef (I used Laura's Lean Beef 96/4%)
1 small onion, diced
2 green bell peppers, chopped
29 oz (2 cans) tomato sauce
29 oz (2 cans) petite-diced tomatoes
3 beef bouillon cubes
2 c water
1/2 tsp salt/pepper, each
1 bag instant rice (I used the Success brand brown rice)
shredded part-skim cheese (optional)

Brown the ground beef. Add ALL ingredients --except rice-- to your slow cooker. Cook on Low 5 hours. Remove lid and pour in the bag of instant rice. Replace lid and let cook about 30 more minutes. Top with cheese if you'd like, and enjoy!

Original recipe found here.

Slow-Cooker Vegetable Beef Soup

It's been a while since I had used my trusty crock pot. With a 12 hour days today because of conferences, I knew it was time to break out the crock pot again. But I wanted to stick with something healthy and with plenty of veggies. I came across this healthy soup on Pinterest. It includes lean ground beef, and of course you could leave the beef out, but I think it really added to it! This was so tasty and I can't wait to take leftovers for lunch tomorrow!

The original recipe is doubled for a larger size crock pot. I halved the recipe and it still made plenty! So what I have posted below is the recipe halved - how I made it.

1 lb lean ground beef
½ medium onion, diced
1 (15-ounce) can mixed vegetables, drained
1 (15-ounc)e can Lima beans, drained
1 (15-ounce) can niblet corn, drained
1 (15-ounce) can carrots, drained
2 (15-ounce) cans diced tomatoes
1 (15-ounce) can tomatoes and okra
1 c water

Brown your ground beef in a large skillet. Combine beef, along with all other ingredients in the crock pot. I put everything together the night before, put the crock pot bowl in the fridge, so I just had to put it in the crock pot this morning. Cook on Low 5-6 hours.

Original recipe found here.

Creamy Baked Tacos (Weight Watchers Recipe)

YUM! This was delicious! I don't know what makes these different from enchiladas... but they called them tacos... so I am too. Also, I'm not including this in the ingredients, but I did grate a tiny bit of pepper jack cheese over the top.

1 lb very lean ground beef
1 pkt low-sodium taco seasoning
1 green bell pepper, seeded & chopped
1 medium onion, chopped
1 tbsp minced garlic
salt/pepper
1/4 c water
8 tortillas (low carb 60 cal)
1 c shredded fat-free cheddar cheese, divided
1 can red-fat cream of mushroom soup
1/2 c hot taco sauce
1/3 c skim milk

Preheat oven to 325 degrees. Spray a 9x12" cooking dish with spray. In a large non-stick skillet, cook meat with onion, garlic and bell pepper until browned; drain fat well, then return to skillet. Add in the taco seasoning mix and water and simmer over medium-low heat stirring for 5-10 minutes. Remove from heat and stir in 1/2 c cheese.

Divide meat mixture between 8 tortillas. Roll them up and place seam side down in the baking dish. Sprinkle remaining 1/2 c cheese over tacos. In a bowl, mix together the taco sauce, soup, and milk. Pour over tacos. Bake 20 minutes.

Original recipe found here.