1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon pepper
6 chicken drumsticks (about 1 1/2 pounds)
1/4 cup margarine or 1/4 cup butter, melted and cooled
Directions: Heat the oven to 425 degrees. Mix flour, salt, paprika and pepper in a bowl. Dip chicken drumsticks into margarine; roll in flour mixture to coat. Arrange in an ungreased square pan, 8x8x2 inches. Bake uncovered until juice of chicken is no longer pink when centers of thickest pieces are cut, about 50 minutes.
http://www.food.com/recipe/delicious-drumsticks-40832
Thai Noodles with Peanut Sauce
12 ounces linguine
4 tablespoons sesame oil
Sauce
1/2 cup green onion, chopped
1 cup finely shredded carrot
2 cups frozen stir fry vegetables
3 tablespoons minced fresh garlic
1/2 tablespoon ground ginger or 1 tablespoon fresh ginger, minced
1/4 cup honey
1/4 cup creamy peanut butter
1/4 cup soy sauce
3 tablespoons rice vinegar
1/2 tablespoon chili-garlic sauce
Directions:
Cook pasta in a large pot of salted water according to package directions. Drain and return to pot. Add 2 TBSP sesame oil and toss to coat. Set aside.
Heat remaining 2 TBSP sesame oil in heavy pot over medium-high heat. Add green onions, carrots, stir-fry veggies, garlic and ginger. Saute until vegetables soften, about 4 minutes. Add honey, peanut butter, soy sauce, vinegar and chili-garlic sauce and mix well. Simmer sauce 2 minutes. Pour sauce over pasta and toss well.
Transfer to platter and serve warm. Garnish with additional green onions, if desired.
Yields 8 side dish servings or 4 main dish servings.
**Chili-Garlicsauce can be increased or decreased depending on how spicy you like your dish.
*Personal Note: I didn't follow the recipe exactly- I used it for rough measurements for the sauce, and did use the sesame oil for the noodles. I added in a little but of peanut sauce from a jar and stirred in some cilantro at the end. It was a lot lighter than other peanut sauces I've tried and was delicious!
http://www.food.com/recipe/thai-noodles-with-spicy-peanut-sauce-99918
Parmesan Crusted Tilapia
3 -4 tilapia fillets, depending on size
1/4 cup breadcrumbs or 1/4 cup crushed Ritz cracker
1/4 cup grated parmesan cheese
1 tablespoon italian seasoning
1 teaspoon garlic powder
1 tablespoon lemon juice
salt
pepper
garlic powder
olive oil
Thaw and wash tilapia fillets if frozen. Pat dry on paper towels.Combine crumbs, parmesan, italian seasoning and garlic powder on a plate, mixing well.
On a different plate, pour 1 tbsp lemon juice.
Working 1 at a time, place a fillet on the plate in the lemon juice, sprinkle with desired amount of kosher salt (be careful about how much salt is in your parmesan, crumbs, and other seasonings), black pepper, and garlic powder. Turn the fillet over in the lemon juice and sprinkle seasoning on the other side.
Dredge fillet in the parmesan mixture patting it all over to coat.
Place in an oiled baking dish, repeat with remaining fillets.
Sprinkle a little lemon juice over fillets and drizzle or spray them lightly with olive oil.
Bake at 425ºF for about 20 minutes or until they easily flake with a fork and edges are browning (you can sprinkle some more parmesan on top if desired). You can also bake these faster at 450ºF.
*Note: You really need to get it that hot so that it will get nice and crispy and not soft and mushy!
GLAZED PORK CHOPS (http://budgetbytes.blogspot.com/2010/08/glazed-pork-chops-655-recipe-163.html)
| INGREDIENTS | COST | |
| 4 thick cut | pork chops (bone-in or boneless) | $5.97 |
| 1/4 cup | brown sugar | $0.12 |
| 1/2 tsp | cayenne powder | $0.05 |
| 1/2 tsp | garlic powder | $0.05 |
| 1/2 tsp | paprika | $0.05 |
| 1/2 tsp | salt | $0.05 |
| 1/2 tsp | black pepper | $0.05 |
| TOTAL | $6.55 | |
STEP 1: Preheat your oven to 350 degrees. In a bowl combine the brown sugar and spices (salt, pepper, cayenne, paprika and garlic powder or whatever spice blend you like).
STEP 2: Remove the pork chops from their package and rub the brown sugar/spice mix all over both sides. Use all of the spice mix.
STEP 3: Heat 2 Tbsp of olive oil in a skillet over medium/high heat. When the oil is nice and hot (it will look wavy in the pan), add the pork chops. Cook the chops for about 5 minutes on each side or until they are nicely browned.
STEP 4: If you are using an oven safe skillet, place the skillet in the oven for an additional 5 minutes to make sure they are cooked through. If your skillet is not oven safe (most plastic handled skillets and teflon are not safe in the oven), transfer the chops to a baking sheet lined with foil then place in the oven.
STEP 5: Remove the chops from the oven and drag each side around in the thick glaze that has formed around the chops in the pan prior to serving.
ROASTED RED PEPPER SAUCE (food.com)
1 lb uncooked bow tie pasta
Cook the pasta according to package directions, omitting salt and fat.
Heat oil in a large skillet over medium heat. Add onion and cook 8 minutes or until tender, stirring frequently.
Add bell peppers, cook 2 minutes or until heated through. Increase heat to medium-high. Stir in vinegar, cook 1 minute or until liquid evaporates. Remove from heat, cool 5 minutes.
Place bell pepper mixture in a blender; process until smooth. Return bell pepper mixture to pan, cook over low heat until warm. Combine half and half and tomato paste in a small bowl, stirring with a whisIk until well combined. Stir in ground red pepper.
Combine pasta and bell pepper mixture in a large bowl. Add 1/2 cup cheese, tossing to coat. Spoon 1 1/3 cups pasta into each of 6 bowls, top each with about 1 1/2 Tbs cheese.
Garnish with basil if desired.
Note: I really liked this sauce overall, BUT... I did a few things differently, and would do others differently too. First off, I didn't have any half and half, so instead I used cream cheese w/chives since that was what I had on hand. Instead of chopping the onion I grated it. I also didn't have parmigiano-reggiano cheese, so I used a shredded mix I had. I also added a little brown sugar. It also needed salt to taste. It was a little bland, but not too bad for a first try!
CHICKEN TIKKA MASALA MARINADE
1 1/2 lb chicken, cut into 1 inch pieces
1 c. plain yogurt
2 TB lemon juice
2 tsp ground cumin
2 tsp ground red pepper
2 tsp black pepper
1 tsp cinnamon
1 tsp salt
1 piece minced ginger
Combine all ingredients and marinate chicken for at least an hour. I modified my own a bit because of the ingredients I usually have on hand. I don't usually have plain yogurt, so I subbed in sour cream and used closer to 1/2 c. and I don't usually have fresh ginger, so I used 1 tsp ground ginger. I marinated mine for probably about 2-3 hours (because I finally remembered to get it done a head of time!).
The original recipe skewers the chicken, I didn't. I just cooked it like I cook chicken for a stir-fry in my skillet. The recipe says to discard the marinade, to that I say, Don't Do It!! It made the sauce sooo yummy!
I also didn't actually make the sauce from this recipe, I intend to, but it's one of those not-having-the-ingredients thing. I happened upon a jar of tikka masala at Walmart for about $3.50, next to all the Asian and Thai cuisine. Given I don't have to slave over the stove any longer, or buy all the extra ingredients, I think it's totally worth it! I dumped the whole jar into the same skillet once my chicken was cooked. The extra marinade from the chicken had already made its own little sauce and mixed perfectly with the jarred sauce. I won't have the jarred sauce by itself now, that's how good it is!
Here's a link to the original recipe on food.com http://www.food.com/recipe/chicken-tikka-masala-25587
GARAM MASALA RECIPE (Ann Arbor 2nd Ward Cookbook)
makes about 1/4 c.
1 T cinnamon powder
1 T cardamom powder
1 T coriander powder
1 T cumin powder
1/4 tsp clove powder
Mix together until evenly blended. Store in airtight container for up to 1 month.
CHICKEN DIABLO (Ann Arbor 2 ward cookbook)
2 boiler fryer chickens, cut into parts
4 TB butter
1 c. honey
1/2 c mustard
2 tsp salt
2 tsp curry powder
Wash and dry chicken. Remove skin if you wish. (If you leave on the skin, omit butter.) Combine remaining ingredients in foil lined 9x13 pan, mixing thoroughly, then add the chicken. Flip around till well coated, ending meaty side down. Bake at 375 for 30 minutes. Flip meaty sides up and finish baking, 20-30 minutes. You may serve as is or strain sauce into a small pan an boil down to thicken. Serve with jasmine rice and sauteed vegetables.
CHICKEN MILAN (from Macaroni Grill, Ann Arbor 2nd Ward Cookbook)
2 chicken breasts boiled and chopped
4 cloves garlic
8 oz. fresh mushrooms
1-2 sprigs rosemary (or dried)
1/2 c. sun-dried tomatoes in oil, chopped
Salt, pepper, thyme, and cayenne to taste
Alfredo Sauce:
1 cube butter (1/2 c.)
1/2 c. cream, at room temperature
3/4 c. parmesan cheese
8 oz. bow tie pasta
Prepare the alfredo sauce by mixing the butter, cream, and parmesan.
Saute the following in this order: garlic, mushrooms, rosemary, sun-dried tomatoes, then seasonings. Mix the chicken into the vegetables, then add the pasta, then mix in the sauce.
LEMON CREAM SAUCE (Ann Arbor 2nd Ward Cookbook)
2 tsp. olive oil
3 cloves garlic, minced
2 TB fresh lemon juice
3/4 c. chicken broth
1 c. evaporated low-fat or skim milk
3/4 tsp. grated lemon zest
1/2 tsp. salt
1 1/2 tsp. cornstarch, mixed with 1 TB cold water
1/4 c. fresh chopped parsley
Saute the garlic. Add the lemon juice to a skillet, stirring to incorporate the garlic. Add the broth and cook for 1 minute to blend the flavors. Stir in the milk, lemon zest, and salt and bring to a boil. Stir in cornstarch mixture and cook, stirring constantly until slightly thickened, about 1 minute. Add in any desired meat, vegetables, and/or pasta. Add the parsley, toss well, and serve. Serves 4.
FINGER-LICKING CHICKEN MARINADE (Food.com)
1 cup oil
1/2 cup vinegar
2 TB Miracle Whip or 2 tablespoons Miracle Whip light
3 TB Worcestershire sauce
2 TB lemon juice
1 TB salt (to taste)
1 TB pepper
2 TB thyme
1 TB garlic salt
Whisk together all ingredients in a small bowl. Use to marinate chicken pieces at least 30 minutes (I marinaded for 4 hours and it was wonderful)and then to baste the meat as it cooks in the oven or over hot coals.
MEATY ITALIAN SPAGHETTI SAUCE
1 lb ground beef
1 lb italian sausage
1 small onion, diced
2 cloves of minced garlic
2 cans italian diced tomatoes (do not drain!)
S&P
1 can tomato paste
1 can tomato sauce
2 TB brown sugar
1 can mushrooms (fresh is better, but it was all I had on hand. I would also use diced fresh peppers if I had them on hand too!)
Brown meat with S&P, onion, and garlic and drain fat. Add in the rest and simmer! Add water or tomato sauce if it's too thick.
*Note: Instead of simmering, you can also add everything together (after the meat is cooked and drained) in a crockpot on low for approx 4 hours.
MY MADE-UP SAUCE
1 small onion
1 green or red pepper
1-2 cloves of garlic
1/4 fresh mushrooms diced
S&P
1 can cream of mushroom soup
1/2 c. milk
1/2 c. parmesean cheese
Saute onion, pepper, garlic, and mushrooms in extra virgin olive oil. Season with salt and pepper. Add cream of mushroom soup. Add milk to thin (it will me really thick). Stir in cheese at the end. Toss with your choice of pasta and serve!!
SLOW-COOKED ORIENTAL CHICKEN
2-3 chicken breast
2 TB oil
2/3 c. soy sauce (I like a little less)
4 TB brown sugar
4 TB water
2 garlic cloves, minced
2 tsp ground ginger
1/2 c. slivered almonds (optional)
In a large skillet, over medium heat, brown the chicken in oil on both sides. Transfer to a slow cooker. Combine the soy sauce, brown sugar, water, garlic, and ginger. Pour over the chicken.
Cover and cook on high for 1 hour. Reduce heat to low. Cook 4 hours longer or until the juices run clear. Remove chicken to a serving platter. Sprinkle with almonds. Spoon juices ofver chicken or thicken if desired.
NAPOLI
3-4 T Pimento or Red Pepper finely diced
1 1/2 cups sliced mushrooms
3/4 cup coarse chopped onion
2 cups sliced zuchinni
3 cups pasta (cooked and drained)
1 lb. browned italian sausage
2 cups shredded cheese (mozarella is good)
1/3 cup butter
1/3 cup flour
1 1/4 cup water
2 chicken bullion cubes
1/2 cup milk
1/4 cup parmesan cheese
Saute pimento, mushrooms, onions, and zuchinni. Cook pasta and brown italian sausage. Mix butter, flour, water, bullion, milk, and parmesan and heat slowly until smooth; then, turn up the heat and bring to a boil stirring constantly. Mix sauce with the rest of the ingredients (mix half of mozarella in and top with other half). Bake in a 9x13 pan for 1 hour at 350 degrees.
KOREAN STYLE SHORT RIBS
5 lbs beef short ribs or 5 lbs pork ribs
1/2 cup low sodium soy sauce
1/2 cup packed light brown sugar
2 tablespoons sesame oil
2 tablespoons rice vinegar
2 tablespoons minced fresh ginger
4 garlic cloves, crushed
1/2 teaspoon red pepper flakes
I actually used 1 lb. of bonesless, skinless, country-style ribs I got on sale! With my 1 lb. of meat I halved the rest of the sauce and it turned out to be just right.
Blend soy sauce, sugar, oil, vinegar, ginger, garlic and red pepper in bowl. Place ribs in 5 quart slow cooker (or smaller if you're not using as much meat. It goes really dry if your crock pot is too big). Add sauce. Cover, cook on High for 6 hours or Low for 9 hours, until meat is tender. Transfer ribs to a platter. Skim and discard excess fat from liquid. Combine 3 TB cornstarch and 3 TB water to make a slurry, blend with leftover sauce in a saucepan. Bring to a boil over high heat and cook for 2 minutes, stirring, until thickened.
Kevin and I thought this tasted similar to the teriyaki beef at Tucanos!!
CROCK POT ROAST WITH POTATOES AND CARROTS
2 lb roast
1 can cream of mushroom soup
1 pkg onion soup mix
2/3 c water
potatoes
baby carrots
onion
Wisk together the cream of mushroom soup, onion soup mix, and water in the crock pot. Cube potatoes (I like bigger chunks), dice the onion, then add the potatoes, onion, and carrots to the crock pot. I mixed it together with the sauce. Put roast in the veggies surrounding it. (I also did a little salt, pepper, basil and rosemary rub on the roast, but I couldn't really taste the basil and rosemary- maybe more next time?) I left it in the crock pot on low for 8-9hours (or high for 3-4 hrs). It was reall yummy and really moist! *The gravey left was really watery, would have been best if I thickened it a little, but it was full of flavor!!
THAI CHICKEN SATAY WITH PEANUT SAUCE
Chicken Satay
bamboo skewer
2 lbs boneless skinless chicken thighs (I used breasts or tenderlions and cubed instead of using skewers)
1/4 cup soy sauce
1 tablespoon honey
2 tablespoons oil (omit if not grilling)
Sauce Ingredients
1 tablespoon oil
1/2 teaspoon dried red pepper flakes
3/4 cup crunchy peanut butter
1/2 cup coconut milk
1 tablespoon soy sauce
2 tablespoons sweet chili sauce
1/2 cup water
1/4 teaspoon salt
To prevent scorching, soak bamboo skewers in cold water for at least 30 minutes. Trim off any excess fat and tendons from chicken. Slice chicken into strips about 3/4 inch wide and thread onto skewers and place in a shallow glass dish. Mix the soy sauce, honey, and oil, and pour over the chicken, making sure all of the chicken is coated with the marinade. Cover dish with plastic and refrigerate for at least 2 hours. Sauce: Heat oil in a small pan. Add remaining ingredients, mix well, and cook until heated through. Set aside sauce to await the chicken. Drain the chicken (save the marinade). Cook chicken over a medium to high heat for about 8 minutes on the grill, turning often and brushing with marinade. Serve with the peanut sauce while hot. (I really only use this for the sauce!)
BACK-UP THAI PEANUT SITRFRY SAUCE
2 1/2 tablespoons chunky peanut butter
2 tablespoons vinegar
2 tablespoons soy sauce
1 tablespoon brown sugar
1 teaspoon garlic powder
1/4 teaspoon ground ginger
dash cayenne pepper
Combine above ingredients and stir until creamy. Add sauce to the stir-fry during the last minute of cooking, stirring to coat food evenly. Make about 4 servings
Note: I cooked some chicken and set it aside. Then I put some oil and garlic in the fry pan for a couple minutes. Them, I added a mix of diced cabbage, mushrooms, peppers, and slivered carrots. While it was cooking I added a couple teaspoons of chili sauce and one packet of red pepper flakes. After it had cooked down I added the chicken and the stir-fry sauce. It was really yummy and not spicy at all- we could have made it spicier, but we like it just as it was!! Served over rice because we didnt have any rice noodles. YUMMMMMM!!!!
VEGGIE CHICKEN ALFREDO SKILLET
5 chicken tenderlions
1 medium zucchini
1/2 green pepper
2 green onions
1 pkt alfredo sauce mix
1 cup milk
salt and pepper to taste
cajun!
pasta of your choice, cooked and drained(I used penne)
Heat some oil in a skillet. Cook chicken thoroughly. Add salt, pepper, and cajun to taste. While chicken is cooking, dice up zucchini, green pepper, and onion. Remove chicken from skillet. Add in veggie mix. Cube chicken and add back in to skillet. Saute until zucchini is no longer crunchy. In a separate bowl mix milk and alfredo pkt until all lumps are dissolved. Pour mixture into skillet with chicken and veggies. Bring to a boil for a couple minutes. Mix in pasta, toss, and serve!!
NACHO CHICKEN BAKE
1 bag (7 oz) nacho flavored chips
1 medium onion, diced
2-3 chicken breast cooked and cubed
1 can cream of mushroom soup
1 cup chicken broth
1 can cream of chicken soup
1 can diced tomatoes
1 can diced green chilies
1 cup cheddar cheese
Coarsly crush chips. Mix in all remaining ingredients except for cheese. Top with cheese. Cover with tinfoil. Bake at 350 for 30 minutes or until heated through.
CHICKEN BROCCOLI CURRY
3 chicken breast or 4-6 chicken tenderlions, cooked and cubed
2-3 heads broccoli, cut into bite-size pieces
1 can cream of mushroom or chicken soup
2 tsp curry powder
1/2 miracle whip
1-2 TB milk
salt and pepper to taste
Spread chicken and broccoli evenly in a 9x13 pan. Mix remaining ingredients and pour over top. Cover with tinfoil. Bake at 350 for 45-60 minutes or until broccoli is no longer crunchy. Serve over rice.
SUMMER SAUSAGE ZUCCHINI STIRFRY
1 big any flavor sausage link (pre-cooked)
1 medium zucchini
1/2 white onion
1/2 green bell pepper
1/2 C. sliced mushrooms
1 packet brown gravey mix
salt and pepper to taste
Heat 2 TB olive oil in frying pan. Add zucchini, onion, pepper, and mushrooms. Place lid over, stirring every so often. Meanwhile, slice sausage into bite-sized pieces. Add to stir-fry. After veggies have cooked down, there will be some juices in the pan. Stir the brown gravey mix a little at a time- if you want more sauce add a little water and more gravey mix. Let simmer for a few minutes. Sauce will thicken as it cools. Serve over rice or noodles.
ALFREDO LASAGNA
9 uncooked lasagna noodles
2 jar alfredo sauce
1 well-beaten egg
1 container cottage cheese
2 TB italian seasoning
2 cups frozen broccoli, thawed
1/2 shredded carrots
1/2 lb ground beef (I actually used leftover meatballs)
Mix together egg, cottage cheese, and italian seasoning. I wanted the veggies to be not so noticable, so I blended the broccoli, carrots, and meatballs. Now, layer just like lasagna! I poured a little alfredo sauce in the bottom of a 9 x 13 pan and then added three noodles. Next, add the egg mixture. Then the meat/veggie mixture. Then noodles, etc. End with noodles. Top with shredded cheese if desired. Cover with tinfoil. Bake at 350 for about and hour, maybe an hour and a half- until noodles are tender.
GARDEN SPAGHETTI SAUCE
1 lb. ground beef
1 small zucchini diced
1 small squash diced
1 green pepper diced
1 can italian diced tomatoes
1 can tomatoe paste
2 pkgs spaghetti seasoning packets
1 TB cajun
Salt and pepper to taste
Water
Brown and drain ground beef. Keep in skillet and add in zucchini, squash, and green pepper. Saute until soft. Add in tomatoes, tomatoes paste, seasoning packets, cajun, and salt & pepper. Mix together. Add about a 1-2 cups of water and mix again. Bring to a boil. Turn down the heat, cover and let simmer. Serve over noodles, top with cheese.
Note: I like it chunky and flavorful. If the flaver is too strong cut back on the cajun and add more water. If you dont it like it super chucky, blend up the veggies and sauce after you saute them, then add the hamburger in and let it simmer.
EASY CHEESY CHICKEN ENCHILDA BAKE
3 tortillas
3-4 chicken tenderloins, cooked and cubed
1 can italian diced tomatoes
1 can diced green chilies
1 pkg cream cheese
1/2 c. sour cream
1/2 c. shredded cheese
Salt and pepper to taste
Cream together the cream cheese and sour cream. Add chicken, tomatoes, chilies, and salt & pepper. Mix together thoroughly. I use an 8" corningware dish. Put a enough sauce to cover the bottom and shred one tortilla on top. Add half of the mixture on top. Layer another shredded tortilla and sauce mixture. Shred the last tortilla on top. Sprinkle shredded cheese on top. Cover and bake at 350 for 30-45 minutes. It comes out hot but cools off quickly!
EASIEST CHICKEN DINNER EVER
6-7 chicken tenders, raw
1 C. chicken broth
1 ( can italian diced tomatoes
1 can diced green chilies
1 cup white rice, uncooked
1 cup shredded cheddar cheese
1 to taste garlic powder
1 to taste salt & pepper
optional dash of cajun!
Using a large, deep skillet with a cover pour can of chicken broth and cans of tomatoes and chilies into skillet. Stir in cup of rice. Lay chicken tenders on top of rice and sprinkle with garlic, salt and pepper. Cover and cook over medium high heat for 20 minutes or until chicken is opaque. Remove from heat and sprinkle with the cheese. Stir lightly until cheese melts slightly. Serve with a nice salad or green beans.
CROCK POT SWEET AND SOUR CHICKEN
3 tablespoons ketchup
1 cup water
1/2 cup white vinegar
2 tablespoon soy sauce
1/2 cup packed brown sugar
1 tsp minced garlic
1 dash of cayanne pepper
1 dash of cajun
1 dash of onion powder
6 boneless skinless chicken tenderlions
2 tablespoons cornstarch
2 tablespoons water
Combine all ingredients in the list before the chicken. Whisk together well. Add chicken pieces and stir. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours. Combine cornstarch and second amount of water in a small bowl; stir into slow cooker when above times have been reached. Serve over rice.
MY FAVORITE SWEET AND SOUR SAUCE
1/4 C. ketchup
1 T soy sauce
1/4 C. vinegar
1/4 C. white sugar
3/4 C. water
1 1/2 T cornstarch
1/2 bell pepper chopped into bite-size pieces
1/2 can diced pineapple
Saute bell pepper and pineapple in skillet. Meanwhile, combine all other ingredients in a bowl. (Note, I used about 1/2 C. pineapple juice and 1/4 C. water to make it a little sweeter. Also, if you dont like pineapple or peppers- leave them out! If you want more veggies, add them in!) Once all ingredients are combined thoroughly, pour into skillet with veggies. Bring to a boil. Reduce heat and saute for about 5 minutes. Let sit to thicken. Serve over rice or as a dipping sauce.
YUMMY MEATBALLS
1 lb. lean ground beef
1/4 small onion diced SUPER small
1 tsp. garlic powder
1/4 tsp. salt
1/2 tsp. pepper
1/2 tsp. basil
1/2 tsp oregeno
1 TB worchestershire sauce
1- 1 1/2 C. oats
Combine and roll into balls. Spray sheet with cooking spray. Cook at 350 for 20 minutes. For us it made about 30 meatballs.
