Wallet-Friendly Dishes, 3589 Ward Road, New York, NY (2025)

08/18/2025

Grilled Chicken Caesar Salad 🥗🍗

Crisp romaine, creamy dressing, and tender grilled chicken come together in this classic Caesar salad that’s a total crowd-pleaser!
Ingredients

1 chicken breast (6 oz) 🍗
1 tbsp olive oil 🫒
1 tsp salt 🧂
1 tsp black pepper 🌶️
2 cups romaine lettuce, chopped 🥬
1/2 cup Caesar dressing 🥄
1/4 cup Parmesan cheese, grated 🧀
1/2 cup croutons 🍞
1 tsp garlic powder 🧄
1 tbsp fresh parsley, chopped 🌿

Instructions

Grill the Chicken: Season the chicken breast with olive oil, salt, pepper, and garlic powder. Heat a grill pan over medium heat and cook the chicken for 5-6 minutes per side until golden and cooked through. Let it rest, then slice. 🔥
Prepare the Salad Base: In a large bowl, toss the chopped romaine lettuce with Caesar dressing until evenly coated. 🥗
Add Toppings: Sprinkle Parmesan cheese and croutons over the lettuce. Place the sliced grilled chicken on top. 🧀
Garnish & Serve: Finish with a sprinkle of fresh parsley for a pop of color and flavor. Serve immediately for the best crunch! 🍽️
Enjoy! This timeless salad is perfect for a light lunch or a quick dinner. 🌟

Savor the creamy, tangy dressing paired with juicy chicken in this refreshing Caesar salad! 😋

08/18/2025

Chicken Tikka Masala 🍗🍛

Ingredients:

For the Chicken Marinade:

2 lbs boneless, skinless chicken breasts, cut into chunks 🍗
1 cup plain yogurt 🥛
1 tbsp lemon juice 🍋
2 cloves garlic, minced 🧄
1 tbsp ginger, minced 🧑‍🍳
1 tsp ground turmeric 🌿
1 tsp ground cumin 🌿
1 tsp ground coriander 🌿
1/2 tsp ground cinnamon 🌰
Salt and pepper to taste 🧂
For the Curry Sauce:

2 tbsp olive oil 🫒
1 onion, finely chopped 🧅
2 cloves garlic, minced 🧄
1 tbsp ginger, minced 🧑‍🍳
1 tbsp ground cumin 🌿
1 tbsp ground coriander 🌿
1 tsp garam masala 🌶️
1/2 tsp ground turmeric 🌿
1/4 tsp chili powder 🌶️ (optional for heat)
1 can (14 oz) diced tomatoes 🍅
1 cup heavy cream 🥛
Salt to taste 🧂
Fresh cilantro, chopped 🌿 (for garnish)
For the Naan Bread:

Store-bought or homemade naan bread 🍞
Instructions:

Marinate the Chicken:

In a large bowl, combine yogurt, lemon juice, garlic, ginger, turmeric, cumin, coriander, cinnamon, salt, and pepper. Add the chicken pieces and mix until evenly coated. Cover and refrigerate for at least 1 hour, or overnight for best flavor.
Cook the Chicken:

In a large pan, heat 1 tbsp of olive oil over medium-high heat. Add the marinated chicken and cook until browned and cooked through (about 7-8 minutes). Remove and set aside.
Make the Curry Sauce:

In the same pan, heat the remaining olive oil and sauté onions until soft and translucent. Add garlic, ginger, cumin, coriander, garam masala, turmeric, and chili powder (if using). Stir and cook for 1-2 minutes until fragrant.
Add the diced tomatoes and cook for 5-7 minutes until the sauce thickens. Stir in the heavy cream and bring to a simmer. Season with salt to taste.
Combine Chicken and Sauce:

Add the cooked chicken back into the pan and simmer for another 5-10 minutes, allowing the flavors to meld.
Serve:

Garnish with fresh cilantro and serve the Chicken Tikka Masala hot with naan bread on the side.
This creamy and flavorful curry is perfect for a comforting meal, especially when paired with soft naan! 😋

08/18/2025

🥗🔥 Fully-Loaded Chopped Cobb Salad Box 🧀🍳🥓
This isn’t your sad desk salad. It’s bold, balanced, and built to satisfy with layers of seasoned protein, crisp veggies, and all the toppings your heart desires. Perfect for meal prep, lunch on-the-go, or when you’re trying to eat light but still eat good. 💪

📌 Ingredients
The Base:

4 cups mixed greens (romaine, spinach, arugula, or spring mix)

Salt, pepper & Italian seasoning (to lightly season the greens)

The Toppings (Layered in Rows):

2 hard-boiled eggs, sliced & seasoned (try Cajun seasoning or paprika on top)

1 cup diced ham

1 cup diced tomatoes

1 grilled chicken breast, chopped (seasoned with garlic, pepper, and a little lemon)

1 cup cucumber, diced

½ cup shredded cheddar cheese

½ cup crispy bacon crumbles

🥣 Optional Dressings:
Ranch, honey mustard, balsamic vinaigrette, or creamy Caesar

Try a drizzle of hot sauce mixed with ranch for a lil kick 🔥

🔥 Assembly Instructions
1. Start with the Greens:Lay down a bed of mixed greens in a tray or large bowl. Lightly season with salt, pepper, and a sprinkle of Italian herbs for that extra base flavor 💅
2. Line it Up:
Neatly layer each topping in rows — eggs, ham, tomato, chicken, cucumber, cheese, then bacon. You’re going for that clean, organized flex 👌
3. Finish & Serve:Serve with your fave dressing on the side or drizzle it right on top before eating. Add croutons if you like that crunch, or avocado for a creamy upgrade 🥑
😍 Pro Tip:
Chop everything small and evenly — that way every bite is loaded with all the flavors. Perfect for meal prep: keep dressing separate until ready to serve so it stays fresh and crisp.

08/17/2025

🥙 Grilled Chicken Power Bowl with Hummus & Veggies
A protein-packed Mediterranean-inspired bowl with juicy grilled chicken, creamy hummus, roasted sweet potatoes, fresh avocado, and more. Perfect for meal prep or a healthy, satisfying lunch!

🧾 Ingredients (Serves 2)
For the Chicken:

2 boneless, skinless chicken breasts

1 tbsp olive oil

1 tsp smoked paprika

1 tsp garlic powder

½ tsp cumin

Salt and pepper, to taste

Juice of ½ lemon

For the Bowl:

1 cup cherry tomatoes

1 avocado, sliced

1 cup sweet potato, diced

½ tsp paprika (for sweet potatoes)

1 tbsp olive oil (for roasting)

½ cup kalamata olives

½ cup hummus (store-bought or homemade)

2 tbsp chopped parsley (for garnish)

Optional: drizzle of olive oil + sprinkle of paprika over hummus

🍳 Instructions1. Prep & Roast Sweet Potatoes:

Preheat oven to 400°F (200°C).

Toss diced sweet potatoes with olive oil, paprika, salt, and pepper.

Spread on a baking sheet and roast for 20–25 minutes or until golden and tender.

2. Marinate & Grill Chicken:
In a bowl, mix chicken with olive oil, paprika, garlic powder, cumin, lemon juice, salt, and pepper.

Let sit for at least 10 minutes (or up to 1 hour for max flavor).

Grill or pan-sear over medium-high heat for 6–7 minutes per side, until cooked through.

Let rest, then slice into strips.

3. Assemble the Bowls:

In each bowl, arrange grilled chicken, sweet potatoes, cherry tomatoes, sliced avocado, and olives.

Add a generous scoop of hummus.

Garnish with chopped parsley, olive oil drizzle, and a pinch of paprika on the hummus.

✨ Pro Tips:
Add a grain base like quinoa, brown rice, or couscous for extra heartiness.

Swap chicken for falafel or tofu for a plant-based version 🌱

Pickled red onions or tzatziki sauce make great extra toppings!

08/17/2025

🧀 Herb-Baked Chicken with Roasted Potatoes and Green Beans 🍗🥔🌱

🔥 Oven-Baked Perfection

🛒 Ingredients (Serves 4)

For the Chicken:

4 boneless, skinless chicken breasts (about 1.5 lbs)
2 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
1 tsp dried thyme
1 tsp dried rosemary
1 tsp paprika
Salt & black pepper, to taste
1 tbsp fresh parsley, chopped (for garnish)

For the Potatoes:

1.5 lbs baby potatoes, halved
2 tbsp olive oil
1 tsp garlic powder
1 tsp dried rosemary
Salt & black pepper, to taste

For the Green Beans:

1 lb fresh green beans, trimmed
1 tbsp olive oil
2 cloves garlic, minced
Salt & black pepper, to taste

🔪 Prep the Ingredients
Prep the Potatoes:

In a large bowl, toss the halved baby potatoes with 2 tbsp olive oil, garlic powder, rosemary, salt, and pepper.
Spread them evenly on a large baking sheet or in a baking dish.

Prep the Chicken:

Pat the chicken breasts dry with paper towels.
In a small bowl, mix 2 tbsp olive oil, garlic powder, onion powder, thyme, rosemary, paprika, salt, and pepper to make a marinade.
Rub the marinade evenly over the chicken breasts.

Prep the Green Beans:

Toss the green beans with 1 tbsp olive oil, minced garlic, salt, and pepper in a bowl. Set aside.

🔥 Bake Time!

Preheat your oven to 400°F (200°C).
Place the potatoes in the oven and roast for 15 minutes.
Remove the baking sheet, push the potatoes to one side, and place the seasoned chicken breasts in the center.
Bake for 20 minutes.
Take the sheet out again, add the green beans alongside the chicken and potatoes, and bake for another 10-15 minutes, until the chicken reaches 165°F (74°C) internally, the potatoes are golden, and the green beans are crisp-tender.

🍋 Serve It Like This:

Let the chicken rest for 5 minutes, then slice it.
Garnish with fresh chopped parsley.
Serve the sliced chicken with roasted potatoes and green beans on the side.
Pair with a light salad or crusty bread 🥗🍞

🔥 Pro Tips:

Add a squeeze of lemon juice over the green beans for a zesty kick.
For extra flavor, drizzle the chicken with a bit of melted butter or honey in the last 5 minutes of baking.

08/17/2025

🍗 Grilled Chicken Caesar Salad 🥗

🌟 A Fresh and Hearty Classic

🛒 Ingredients (Serves 4)

For the Grilled Chicken:

4 boneless chicken breasts
1 tbsp olive oil
1 tsp garlic powder
1 tsp smoked paprika
1 tsp dried Italian seasoning
Salt & black pepper, to taste

For the Caesar Salad:

2 heads romaine lettuce, chopped
1/2 cup Caesar dressing
1/2 cup grated Parmesan cheese
1 cup croutons
Black pepper, to taste

🔪 Prep the Ingredients
Make the Caesar Salad:

In a large bowl, toss the chopped romaine lettuce with Caesar dressing, Parmesan cheese, croutons, and black pepper. Set aside.

Prep the Chicken:

Pat the chicken breasts dry. Rub with olive oil, then season with garlic powder, smoked paprika, Italian seasoning, salt, and pepper. Let sit for 10 minutes.

🔥 Grill the Chicken:

Preheat your grill or a skillet to medium-high heat (about 400°F / 200°C).
Grill the chicken for 5-6 minutes per side until cooked through (165°F / 74°C internal temperature). Let rest for 3 minutes, then slice against the grain.

🍴 Serve It Like This:

Arrange the Caesar salad on a large platter.
Place the sliced grilled chicken on top of the salad.
Sprinkle with extra Parmesan or a drizzle of dressing if desired.
Serve with a lemon wedge on the side 🍋🥗

🔥 Pro Tips:

For extra flavor, marinate the chicken in the seasoning mix with a splash of lemon juice for 30 minutes before grilling.
Add a few anchovies to the salad for an authentic Caesar touch.

08/15/2025

🍗 Grilled Chicken Salad Bowl 🥗

🌟 A Fresh and Flavorful Meal

🛒 Ingredients (Serves 4)

For the Grilled Chicken:

1 lb boneless chicken breasts
1 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
1 tsp chili powder
Salt & black pepper, to taste

For the Salad Bowl:

4 cups mixed greens
1 cup black beans, rinsed and drained
1 cup pico de gallo (diced tomatoes, onion, cilantro, lime juice)
1 avocado, mashed with a pinch of salt for guacamole
1/2 cup sour cream

For Garnish:

1 lemon, cut into wedges
Optional: drizzle of zesty apple cider vinaigrette

🔪 Prep the Ingredients
Make the Pico de Gallo:

In a bowl, mix diced tomatoes, onion, cilantro, a squeeze of lime juice, salt, and pepper. Set aside.

Grill the Chicken:

Pat the chicken dry. Rub with olive oil, smoked paprika, garlic powder, chili powder, salt, and pepper.
Preheat a grill or skillet to medium-high heat (about 400°F / 200°C). Grill the chicken for 5-6 minutes per side until cooked through (165°F / 74°C). Let rest for 3 minutes, then cut into bite-sized pieces.

🔥 Assemble the Bowl:

Divide the mixed greens into 4 bowls.
Top each with black beans, grilled chicken pieces, a dollop of guacamole, a dollop of sour cream, and a spoonful of pico de gallo.

🍴 Serve It Like This:

Garnish each bowl with a lemon wedge for squeezing over the top.
Drizzle with zesty apple cider vinaigrette if desired.
Serve with a refreshing drink like ginger beer 🍋🥤

🔥 Pro Tips:

Add a dash of hot sauce, like green Tabasco, to the chicken for extra heat.
For a crunch, sprinkle some tortilla strips or crushed chips on top.

08/15/2025

🍗 Chicken Tender Salad with Bacon 🥗

🌟 A Loaded and Flavorful Meal

🛒 Ingredients (Serves 4)

For the Chicken Tenders:

1 lb chicken tenders
1 cup all-purpose flour
2 large eggs, beaten
1 cup panko breadcrumbs
1 tsp garlic powder
1 tsp smoked paprika
Salt & black pepper, to taste
Vegetable oil, for frying

For the Salad:

4 cups mixed greens
1/2 cup cooked bacon, crumbled
2 hard-boiled eggs, sliced
1 cup shredded cheddar cheese
1/2 cup black olives
1/4 cup pickled jalapeños
1/2 cup diced tomatoes
1/2 cup diced cucumbers
1/4 cup red onions, thinly sliced

For Serving:

Herb ranch dressing

🔪 Prep the Ingredients
Fry the Chicken Tenders:

Set up a breading station: one bowl with flour, one with beaten eggs, and one with panko mixed with garlic powder, smoked paprika, salt, and pepper.
Dredge each chicken tender in flour, dip in egg, then coat with panko mixture.
Heat 1/2 inch of vegetable oil in a skillet over medium heat. Fry the tenders for 3-4 minutes per side until golden and cooked through (165°F / 74°C). Drain on paper towels.

Prep the Salad Components:

Hard-boil the eggs: boil for 10 minutes, then cool in ice water, peel, and slice.
Cook bacon until crispy, then crumble.

🔥 Assemble the Salad:

In a large bowl or on a platter, spread the mixed greens as the base.
Arrange the chicken tenders, bacon, sliced eggs, cheddar, black olives, pickled jalapeños, tomatoes, cucumbers, and red onions on top.

🍴 Serve It Like This:

Serve the salad with a side of herb ranch dressing for drizzling or dipping.
Pair with a refreshing drink like iced tea or lemonade 🍋🥤

🔥 Pro Tips:

For extra crunch, toast the panko breadcrumbs lightly before breading the chicken.
Add a pinch of cayenne to the panko mixture for a subtle kick.

08/15/2025

salad with Shrimp and Vegetables 🤤😋
Ingredients (Serves 4)For the Seasoned Shrim
1 lb (450g) shrimp, peeled and deveined
1 tbsp olive oil
1 tsp paprika
1 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper

1/4 tsp cayenne pepper (optional, for heat)
For the Sautéed Vegetables:
1 red bell pepper, diced
1 green bell pepper, diced
1 medium onion, sliced
1 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
For the Cheesy Spaghetti:
8 oz (225g) spaghetti
1 tbsp butter
1 cup (100g) shredded cheddar cheese
1/4 cup milk
1/2 tsp salt
For the Accompaniments:
4 slices bacon, cooked and crumbled
3 hard-boiled eggs, sliced
1 cucumber, sliced into rounds
1 cup lettuce, chopped
Salt and pepper for seasoning
Instructions
1. Prepare the Seasoned Shrimp:In a bowl, toss the shrimp with olive oil, paprika, garlic powder, salt, black pepper, and cayenne pepper.
Heat a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side until pink and cooked through. Set aside.

2. Sauté the Vegetables:In the same skillet, add 1 tbsp olive oil. Add the bell peppers and onion, season with salt and black pepper.
Sauté for 5-7 minutes until the vegetables are tender but still crisp. Set aside.

3. Prepare the Cheesy Spaghetti:Cook the spaghetti according to package instructions in a large pot of salted boiling water. Drain and set aside.
In the same pot over low heat, melt the butter. Add the milk and shredded cheddar cheese, stirring until the cheese is fully melted and the sauce is smooth. Season with salt.
Return the spaghetti to the pot and toss to coat evenly with the cheese sauce.

4. Cook the Bacon and Prepare the Eggs:Cook the bacon slices in a skillet until crispy, about 5-7 minutes. Drain on paper towels and crumble.
Boil the eggs for 10 minutes, cool in ice water, peel, and slice.

5. Assemble the Mixed Food Box:In a box or serving dish, arrange the components in layers or sections:
Start with a layer of chopped lettuce.
Add the sliced hard-boiled eggs, sprinkled with salt and pepper.
Add a layer of crumbled bacon.
Place the cheesy spaghetti.
Add the seasoned shrimp and sautéed vegetables.
Finish with cucumber slices, sprinkled with salt and pepper.

6. Serve:Serve immediately, either by mixing all components together or allowing diners to mix as they eat.

NotesFor extra flavor, add a pinch of chili powder or cumin to the sautéed vegetables.
You can substitute spaghetti with short pasta like penne or fusilli.

Enjoy your Mixed Food Box with Shrimp and Vegetables!

08/14/2025

Chicken Avocado Veggie Salad
Ingredients (Serves 4)For the Grilled Chicken:
1 lb (450g) boneless, skinless chicken breasts
1 tbsp olive oil
1 tsp garlic powder
1 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper

For the Salad:6 cups mixed greens (spinach, arugula, or lettuce)
2 avocados, diced
1 cup cherry tomatoes, halved

1/4 cup red onion, thinly sliced (optional)
1/4 cup fresh cilantro, chopped
For the Dressing:
3 tbsp olive oil
2 tbsp fresh lemon juice

1 tsp Dijon mustard

1 garlic clove, minced
1/2 tsp salt
1/4 tsp black pepper
For Garnish:
Lemon wedges
Instructions
1. Prepare the Grilled Chicken:In a small bowl, mix olive oil, garlic powder, smoked paprika, salt, and black pepper. Rub the mixture over the chicken breasts.
Heat a grill pan or skillet over medium-high heat. Grill the chicken for 5-6 minutes per side, or until cooked through (internal temperature of 165°F/74°C). Let it rest for 5 minutes, then slice into strips or cubes.

2. Make the Dressing:In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, salt, and black pepper until well combined.

3. Assemble the Salad:In a large bowl, combine the mixed greens, diced avocados, cherry tomatoes, red onion (if using), and chopped cilantro.
Add the sliced grilled chicken on top.
Drizzle the dressing over the salad and toss gently to combine.

4. Serve:Divide the salad into 4 bowls or plates.
Garnish with lemon wedges for squeezing over the salad.

Serve immediately for the freshest taste.

NotesFor added crunch, sprinkle some toasted nuts or seeds, like almonds or sunflower seeds, on top.

You can substitute the lemon dressing with a store-bought vinaigrette if preferred.
Enjoy your Chicken Avocado Veggie Salad!

08/14/2025

Instant Pot Pork Loin with Mashed Potatoes and Peas
Ingredients (Serves 4)For the Pork Loin:
2 lb (900g) pork loin roast
1 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
1 tsp dried thyme

1 tsp smoked paprika

Salt and black pepper, to taste
1 cup (240ml) chicken broth
1/4 cup (60ml) soy sauce
2 tbsp honey
1 tbsp cornstarch (for gravy)
For the Mashed Potatoes:
2 lbs (900g) russet potatoes, peeled and cubed
1/2 cup (120ml) heavy cream
1/4 cup (60g) unsalted butter
1 cup (150g) frozen peas, thawed
Salt and black pepper, to taste
For the Steamed Peas:
1 cup (150g) frozen peas
1 tbsp butter
Salt, to taste

For Garnish:1/4 cup (10g) fresh parsley or chives, chopped

Instructions1. Prepare the Pork Loin in the Instant Pot:
Season the pork loin with garlic powder, onion powder, thyme, smoked paprika, salt, and pepper.
Set the Instant Pot to sauté mode and heat the olive oil. Sear the pork loin on all sides for 2-3 minutes per side until browned.
Remove the pork and add the chicken broth, soy sauce, and honey to the pot, scraping up any browned bits.
Return the pork to the pot, secure the lid, and set to high pressure for 20 minutes.

Once done, allow a natural pressure release for 10 minutes, then quick release any remaining pressure.
Remove the pork and let it rest for 5 minutes before slicing.
2. Make the Gravy:
Set the Instant Pot to sauté mode. Mix the cornstarch with 2 tbsp water to make a slurry, then whisk it into the liquid in the pot.
Simmer for 2-3 minutes until thickened. Adjust seasoning with salt and pepper if needed.
3. Prepare the Mashed Potatoes:
While the pork cooks, boil the potatoes in a large pot of salted water for 15-20 minutes, or until fork-tender. Drain and return to the pot.
Add the heavy cream, butter, salt, and pepper. Mash until smooth.
Stir in the thawed peas and keep warm.
4. Steam the Peas:
In a small saucepan, bring 1/2 cup (120ml) water to a boil. Add the frozen peas and cook for 3-4 minutes until tender.

Drain the peas, then toss with butter and a pinch of salt.
5. Serve:
On each plate, place a scoop of mashed potatoes with peas, a portion of steamed peas, and several slices of pork loin.
Drizzle the pork with the Instant Pot gravy and garnish everything with chopped parsley or chives.
Serving Suggestion:
Serve this comforting meal with a glass of white wine, like a Riesling, or a light apple cider for a cozy dining experience.

08/14/2025

🥘 Homestyle Shepherd’s (Cottage) Pie with Cheddar Mashed Potatoes
Ingredients
For the beef & veggie filling:

1½ lbs ground beef

1 small onion, diced

2 cloves garlic, minced

2 tbsp tomato paste

1 tbsp Worcestershire sauce

1½ tbsp flour

1 cup beef broth

1 tsp thyme

Salt & pepper to taste

2 cups frozen mixed vegetables (peas, carrots, corn)

For the mashed potato topping:

2 lbs potatoes, peeled and cubed

½ cup milk or cream

4 tbsp butter

1½ cups shredded cheddar cheese

Salt and pepper to taste

Instructions
Cook the beef filling:

In a large skillet, brown ground beef with onions. Drain excess grease.

Stir in garlic, tomato paste, Worcestershire, and thyme.

Sprinkle flour over mixture and stir well.

Slowly pour in beef broth, stirring constantly until thickened.

Add mixed veggies and simmer for 5–10 mins. Season with salt and pepper.

Prepare the mashed potatoes:

Boil potatoes in salted water until fork tender (about 15–20 mins).

Drain and mash with butter, milk/cream, and half the shredded cheese.

Season to taste with salt and pepper.

Assemble the pie:

Preheat oven to 400°F (200°C).

Spread beef and veggie mixture in a 9x13 baking dish.

Spoon mashed potatoes on top and spread evenly.

Sprinkle remaining cheese over the top.

Bake:

Bake uncovered for 20–25 minutes or until golden and bubbly.

Broil for 2–3 minutes at the end for extra browning (optional).

Serve with soft dinner rolls or biscuits.

Wallet-Friendly Dishes

08/18/2025

08/18/2025

08/18/2025

08/17/2025

08/17/2025

08/17/2025

08/15/2025

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08/14/2025

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08/14/2025

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