Sloppy Joe…Slop Sloppy Joes

Happy Hump Day!

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We’ve finally got some consistent sunshine in these parts.  Woo Hoo!  After my work day, I had to get out and enjoy it.  I walked for a bit while chatting with my SIL. 

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Truth, my workouts have been lacking this week due to my work schedule, so I figured any exercise will help my body and mind.  Our food this week, on the other hand, has been pretty on point!

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This week was a bit different because we started the week with a delicious meal at Wildfire.  My Monday was pretty fantastic, and I was able to whip up some Buffalo Chicken Chili and a new Sloppy Joe recipe.  Thank you Adam Sandler for inspiring my post title!

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Funny Story…the store was out of green peppers, but I remembered that I had a small can of diced green chili peppers in my pantry.  I figured that’d be perfect and dumped them into my turkey.  They looked a bit off and when I looked at the can on it’s way into the recycling, I realized that I just poured a ton of jalapeno peppers into my pan!

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Not surprising as I make mistakes a bunch in the kitchen!  To try to fix it, I pulled out about 75% of them and hoped that they’d add flavor and not be too spicy.

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Instead, when I did my initial taste test, I felt there was an overwhelming mustard flavor.  I am new to eating mustard so may have used the wrong kind.  I poured in more ketchup and BBQ sauce, and the end result was superb!

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So I should admit that growing up I was never that into sloppy joe’s while the BOY claims that he was a huge Manwich fan.  I had to ask him for his opinion of this recipe.  Was it good?  Yes!  Did it taste like sloppy joe’s?  Kind of!  So take that for what it’s worth…a tasty dinner (he made a sandwich while I did a quinoa bowl with avocado), but it may not replicate your childhood favorite meal : )

Would love to chat more about the intricate details of sloppy joe’s, but I’ve got a Blackhawks game to watch!

 

Do you like Sloppy Joe’s?

 

Meal Planning 4/11/16

Monday: Out to Eat

Tuesday: Sloppy Joe’s

Wednesday: Sausages and Veggies

Thursday: Buffalo Chicken Chili

 

Slow Cooker Turkey Sloppy Joes

From SkinnyMs

Ingredients

  • 1 pound (454 grams) ground turkey breast (raw)
  • 1 cup onion, diced
  • 1/2 cup green pepper, diced
  • 3 cloves garlic, minced
  • 1 Tbsp yellow mustard
  • 1/4 cup natural ketchup
  • 1 8 oz can no-salt added tomato sauce
  • 1 Tbsp BBQ sauce

Note: I would recommend combing your sauce well before putting it into the crockpot.  I ended up adjusting my quantities.

Directions

Mist a skillet with oil and brown raw turkey, onions and green pepper over medium heat. (You could skip this step, but you will get a better flavor.)  Place turkey meat, onions & green pepper in the slow cooker. Add all the other ingredients and mix well. (See Note Above!)  Cover and cook on LOW for 3-4 hours or HIGH for 2-3 hours. If you don’t brown the meat first, then cook on LOW for 5-6 hours or HIGH for 3-4 hours.

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If I Were Telling You About My Day…

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It would start with some yoga.  Not tropical paradise yoga as pictured above, but sweaty studio hot yoga.  I didn’t sleep so great last night, my monkey mind was running wild, and I struggled to stay focused throughout this morning’s challenging class as well.  In the end, I worked hard to stay present but left feeling grounded and empowered.  I love starting my day on my mat!

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I got to go into work a little later than usual and had planned to spend the extra hour enjoying a latte at Starbucks.  When I got home, I realized that I also had time to prep tonight’s dinner (meatloaf in my new meatloaf pan), so I would just have to bake it when I got home at night.  This meant that I wouldn’t have time to do my hair, so I sacrificed my hair for dinner.  I am in desperate need for a cut so I ended up with a ‘crazy hair…don’t care’ situation!

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I cut a few corners with the meatloaf recipe form SkinnyTaste, but kept it as written below. In case you are short on time, just know that you can use Oregano instead of Marjoram and you don’t NEED to sauté your onions (although it will be a bit different).

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With dinner ready to go in the fridge, I drove over to Starbucks with my book, brackets, and a gift card.  I ordered a ginormo latte while I picked a few teams and then dove into my book.  What a fun way to start the day!

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My work day was fairly typical…you know…just working!  However, on my way home I was chatting with my best friend when I changed my mind about parking in the garage.  I switched into reverse looked right, looked left, looked right, looked left and BAM! off went my right side mirror.  Oopps!  I was pretty bummed but what can you do?!

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Objects in mirror are sadder than they appear.  Cooper is just sad because he hadn’t eaten dinner yet : )  I should probably clean my mirror before reattaching it tonight.  The BOY arrived home not too much later with a treat to cheer me up.  It’s tradition to have at least one Shamrock Shake every March!

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Meanwhile, I put dinner in the oven with some roasted cauliflower and made another batch of energy bites.

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Yea, it was just that kind of day!  So my meatloaf turned out amazing!  Let’s just hope we can say the same for my bracket…ha ha!

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We ate dinner after our shakes and are currently debating if we should watch the play in basketball games or a movie.  My vote is Spy with Melissa McCarthy!

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Okay, now to end my day, I have to finish my bracket and find some duck tape to reattach my car mirror.  And maybe try to relax, just a bit.

Tell me about your day…

 

Turkey Meatloaf

From SkinnyTaste

Ingredients

  • 1/4 cup plus 2 tbsp ketchup
  • 2 tsp worcestershire sauce
  • 1/2 small onion, minced
  • 1 tsp olive oil
  • 1.3 lb 99% lean ground turkey
  • 1/4-1/2 cup seasoned breadcrumbs
  • 1 egg
  • 1 tsp marjoram (or oregano)
  • salt to taste

Directions

    Preheat the oven to 350°. In a small bowl combine 2 tbsp ketchup with worcestershire sauce.
    Sauté olive oil and onion on low until translucent, remove from heat.  In a medium bowl mix turkey, onion, breadcrumbs, egg, 1/4 cup ketchup, salt and marjoram. Place mixture into a loaf pan or shape into a loaf and place on a baking pan. Spoon sauce on top.
    Bake uncovered for 55-60 minutes, remove from oven and let it sit for 5 minutes before slicing.

    Random Wordy Wednesday and a Recipe

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    1. THE BLOG

    So although I have blogged a bit less this year, I am still blogging.  Why does this matter?  It came time to renew my domain and despite the fact that blogging does not play as big of a role in my day to day life, I seem to like it enough to sign back up without thinking twice about it.  Speaking of blogging…I do need to update a few pages.  Perhaps that will be part of my 2016 goals.

     

    2. RECIPES

    Speaking of the year ahead…I took the easy way out last week with 2 Ingredient Chicken, but between the BOY and I and all our new kitchen toys, I think we will have more new and unique recipes on LWYD this year.  I am already loving this Cleansing Carrot Ginger Soup (topped with raisins…Mmm!).  This week, I also made turkey meatballs.  Believe it or not I didn’t use my crockpot (it was busy), so I used my other favorite kitchen tool.

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    I should admit that there are people who were made to make meatballs and then there is me.  Have you ever seen meatballs so not round?!  Thankfully, they tasted amazing (even though I left out the bread crumbs).

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    3. WORKOUTS

    Tuesday morning, I was running circles around the track again watching the cold, miserable snow through the windows.  Thank goodness for Serial to keep me company!  I am all caught up and already downloaded a bunch of podcasts for our trip.

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    4. WEATHER

    Brrr!  Baby…it’s cold outside!

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    5. TRAVEL

    Thankfully, it’s getting REALLY close to honeymoon time…

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    Sunshine, here we come!!!  I’ve ordered us TONS of sunscreen, water shoes, snorkels, and more in prep for the big trip which is less than a week away.

     

    6. COOPER

    He is just so darn cute!  Except when he lays on your face in the middle of the night : )

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    What’s on your mind today?

    Crockpot Turkey Meatballs

    From Sally’s Baking Addiction

    Ingredients

    • 1 large egg
    • 1 pound 97-98% lean ground turkey1
    • 1 pound 92-93% lean ground turkey1
    • 2/3 cup (40g) Panko (I omitted this)
    • 3 Tablespoons (45ml) olive oil
    • 1/4 cup (22g) grated parmesan cheese
    • 3 cloves garlic, minced
    • 2 teaspoons dried oregano
    • 2 teaspoons dried basil
    • 1 teaspoon salt
    • 1/2 teaspoon fresh ground black pepper
    • 1 large onion sweet onion, sliced
    • two 28-ounce cans crushed tomatoes

    Directions

    1. Beat the egg in a large mixing bowl. Add the ground turkey, Panko, 2 Tablespoons olive oil, parmesan, garlic, oregano, basil, salt, and pepper. Mix everything up just so the ingredients are combined – avoid overmixing. Roll into desired size balls – mine were slightly larger than a golfball. Place all rolled meatballs on a large baking sheet.
    2. Place onion slices in the bottom of the crockpot, topped with 1 can of crushed tomatoes.
    3. Coat a large skillet with remaining Tablespoon of olive oil and bring to medium-high heat. Lightly brown the meatballs (only 6-8 meatballs at a time) for about 1 minute on each side. Do not skip this step – read above for why. Layer the meatballs into the crockpot as you’re browning each batch. Once all browned meatballs have been added to the crockpot, pour remaining can of tomatoes on top.
    4. Cover and cook on low for 6-6.5 hours. Serve with pasta, as meatball subs, plain, etc. No matter how I serve them, I always top with a little chopped fresh basil. Store leftovers covered tightly in the refrigerator for up to 1 week.

    Sally has a ton of notes, including how to make this without the crockpot like I did, so check them out!

    Chipotle Apple Turkey Chili + Pumpkin Cornbread

    Wow, I’ve been blogging up a storm recently.  Are you sick of me yet?

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    We had the most gorgeous 70 degree fall day here!  It felt wonderful to be getting back into my no work Monday routine.  First stop was the gym for a session with my trainer. 

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    Afterwards, I dropped off a car load of household stuff at GoodWill (from our weekend of cleaning) and then went to the grocery store.  I made a quick stop at home for a shower and to unload my groceries.  Then I was out and about for a few more errands and returns.  I ended up at Whole Foods for tasty salad bar lunch.

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    When I got home, I opened all the windows to let in the clean, fresh air, threw in some laundry, and dove into this week’s recipes.  We brought a whole bunch of stuff back from Door County including a huge bag of apples.

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    For this reason, my interest was peaked when I found a chili recipe that uses apples.  I got all the ingredients at the store and had some fresh cider in the fridge (also from the farm).

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    This is a stove top recipe and really quite easy.  The flavors are odd but seem to blend together beautifully!

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    Once my chili was simmering, I was ready to make M&M Cookie Bars.  I was super sad to discover that I did not read the recipe carefully enough to realize that I needed more oats and two different types of oats.  But, I moved on quickly with my softened butter to corn muffins.

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    Only to discover that I bought too small of a package : (  I was having so much fun in the kitchen, between the sun light, clean cabinets, and new wedding gifts that I still wanted to make something.  So I cut the recipe in half and turned it into a bread.  I left the original recipe for muffins as written below.  Just know that you can half it if you buy the tinny 55 cent Jiffy package on accident.

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    I have never made a pumpkin cornbread before, but I loved the idea and the smell.

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    And again as odd as the combinations sound, both worked together to create a delicious meal…for tomorrow night.  But I had to try it for a pre dinner snack tonight.

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    The BOY came home to grill, one last time it seems, as the grill ran out of juice.  He was able to make dinner in the oven.  We’re planning to have the chili tomorrow since we both work later and the rest of the week, I planned out on our newish chalkboard.  I’m hoping to have the M&M Cookie Bars made (and shared) sooner rather than later!

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    Meal Planning 11/02/15

    Monday: Steak and Tilapia

    Tuesday: Chipotle Apple Turkey Chili + Pumpkin Cornbread

    Wednesday: Indian-Spiced Chicken Burgers

    Thursday: BBQ Pork tenderloin and Veggies

    Friday: TBD!

     

    What are you cooking this week?

    What’s the oddest ingredient you ever added to your chili?

     

     

    Chipotle Apple Turkey Chili

    From Pass the Sushi*

    *Recipe is mostly the same…I just rewrote it a bit to make it easier to follow!

    Ingredients

    • 2 tbs olive oil
    • 2 lbs ground turkey
    • 1 small can chipotle chiles in adobo sauce
    • Salt and pepper
    • 1 tbs ground coriander
    • 1 tbs ground cumin
    • 1 tbs smoked paprika
    • 1 red onion, chopped
    • 2 large cloves garlic, chopped
    • 2 green apples, (1 peeled and diced; 1 sliced) NOTE: I used a red apple
    • 1/2 lemon, juiced
    • 1 cinnamon stick
    • 2 bay leaves
    • 3 tbs tomato paste
    • 1 1/2 cups chicken stock
    • 1 cup cider
    • Shredded super sharp white cheddar cheese, toasted pumpkin seeds and/or honey corn bread, for serving

    Directions

    Heat the olive oil in a large dutch oven over medium-high heat. Add the turkey and cook until brown,  breaking it into chunks while cooking.

    Meanwhile, using a food processor, puree the chipotles and 2 tbs of the adobo sauce.

    Once turkey is browned, drain liquid.  Then stir 2 tbs of the chipotle puree into the ground turkey; season with salt and pepper. Reserve the remaining puree to adjust the heat at the end of cooking.  Stir in the coriander, cumin, paprika,  onion, and garlic.

    Peel and dice one apple into 1/2″ chunks, add it to the chili. Slice the remaining apple and toss with the lemon juice; Set aside.

    Add the cinnamon and bay leaves to the chili, cover and cook, stirring and lowering the heat, for 10 minutes. Stir in the tomato paste, then the stock and cider; bring to a boil.  Then lower to a simmer for at least 20 minutes and up to an hour.

    Top the chili with the cheese, reserved apple and the toasted pumpkin seeds if desired.

     

    Pumpkin Spice Corn Muffins

    From Together as Family

    Ingredients

    • 1 package (15 oz) Cornbread Baking Mix
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon nutmeg
    • 1/2 cup canned pure pumpkin
    • 2/3 cup milk, 2% or higher is best (I used coconut almond milk)
    • 1/3 cup butter, softened
    • 1 large egg

    Directions

    1. Preheat oven to 375 degrees. Spray a 12-cup muffin tin with cooking spray. (can also use 8×8 pan for cornbread and bake 15-20 minutes)
    2. In a large bowl combine the cornbread baking mix, cinnamon, nutmeg and whisk together.
    3. Add in canned pumpkin, milk, softened butter, and the egg. Whisk together gently just until combined.
    4. Using a large ice cream scoop or spoon, scoop batter and divide evenly into the muffin cups. They will about 2/3-3/4 full.
    5. Bake for 14-16 minutes.

    70 Degrees and Chili

    I started this morning with a fantastic 10 minute cuddle with Cooper after the BOY left for work. Cooper has been feeling a bit neglected lately!  So have a lot of things…including our house  : )  Before I met with my trainer, I did a bunch of cleaning, organizing, and laundry this morning.  Then headed off to the gym.

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    I warned my trainer that it’s been a long two weeks without exercise and some extra carbs, so it was good to get my muscles burning again.  On the way home, I did a Costco and grocery store run.  It was a HUGE success!

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    It was the warmest day we’ve had all year!  Oddly enough the BOY wanted chili for dinner tonight, which worked for me because I had just enough time to throw dinner in the crockpot, shower, and switch around laundry before I met my mom for an afternoon of shopping.

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    That was also a HUGE success!  I walked in the door moments before the BOY and we both dug right into the delicious chili!

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    It was a gorgeous 70 degree day today and spring is in the air!  Woo Hoo!

     

    What do you like to do when the weather gets warm?

    Do you eat chili in the spring/summer?

     

    Meal Planning 3/16/15

    Monday: Turkey Chili (with Fritos and avocado)

    Tuesday: Spaghetti/Zoodles and Sausage

    Wednesday: Tilapia and Veggies

    Thursday: Indian

     

     

    Slow Cooker Turkey Chili

    From Natasha’s Kitchen (adapted slightly from original)

    Ingredients

    • 1 lb lean ground turkey
    • 1 medium onion
    • 1 tsp Cumin powder
    • ½ tsp Chili Powder
    • ½ tsp Garlic Powder
    • ½ tsp Dried Oregano
    • Dash of red pepper flakes
    • 15 oz can Black beans, drained and lightly rinsed (or cook your own beans like we do)
    • 15 oz can red kidney beans with juice
    • 6 oz jar of diced green chilis
    • 1 can diced tomatoes (seasoned or plain)
    • 28oz of tomato sauce

    Directions

    In a large skillet over medium/high heat, add 1 Tbsp olive oil and sautee 1 lb ground turkey until cooked through.

    Add 1 medium finely diced onion along with 1 tsp cumin powder, ½ tsp chili powder, ½ tsp garlic powder, ½ tsp oregano, 1 tsp salt and ¼ tsp pepper (I added more seasoning). Saute until onions are softened and meat is lightly browned then transfer to a standard-sized crock pot, sprayed with cooking spray.

    Add drained black beans, pinto beans with juice, diced green peppers, and diced tomatoes.

    Add tomato sauce and stir to combine. Set on low for about 5 hours until piping hot. Taste and adjust for seasoning just before finished cooking.

    Getting into the Pumpkin Spirit

    I love pumpkin just as much as the next blogger and even though I’m a little late to the pumpkin game, I dove right into the spirit with a few orange recipes this week.

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    To start, I made a pumpkin chili in the crockpot.  With talk of the first PV (polar vortex) of the season on the horizon, I knew that I would want some chili this week.  Last year, I made an awesome Pumpkin Quinoa Chili, so I was willing to give the combo another try.

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    After I got everything in the crockpot, I busted out my food processor (I swear my kitchen does not have enough counter space or outlets to support all my toys).  I have been wanting to make some raw energy balls to bring into the office for an afternoon pick me up.

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    Of course I went with the pumpkin ones.  Although my texture was a little off, the flavor of these balls was great!  I will have to try them again…

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    You can check out this website for the full Pumpkin Pie Energy Bites Recipe.  If they turn out a little gooey, then I suggest freezing them. It worked like a charm!  Back to the chili…my pumpkin chili turned out thick and spicy!  I happen to love it, but it has a mushy texture.  So if you don’t like that kind of thing in your chili, then add in some extra beans or lentils.

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    And although they look pretty funny, check out the Whoopie Pies I made for the BOY’s 33rd Birthday today!  He ate 4 of them!

    Recipe to come…

     

    Meal Planning 11/11/14

    Monday: Chinese Leftovers

    Tuesday: Crockpot Pork

    Wednesday: Turkey Tacos

    Thursday: Leftovers

     

    What was the first pumpkin recipe you made this fall?

    Turkey Pumpkin Chili

    Adapted Slightly From Garnish with Lemon

    Ingredients

    1 tablespoon olive oil

    1 small onion, diced

    2 cloves garlic, minced

    1 pound ground turkey (lean)

    2 – 15 oz cans diced tomatoes (drained lightly)

    2 – 15 oz cans pumpkin puree

    1 15-ounce can tomato sauce

    4 tablespoons chili powder

    1 teaspoon dried oregano

    3 tablespoons cumin

    2 chipotle peppers in adobe sauce, chopped

    Directions

    In a large fry pan, cook onion and garlic in olive oil over medium heat until translucent. Add turkey and cook until meat is no longer pink.

    Spray the bottom of a crockpot and add the turkey mixture.  Layer on the tomatoes, sauce, pumpkin, spices, and chipotle peppers.  Stir and cook on low for 4-5 hours.

    Serve with avocado, cheese, sour cream, chips or corn bread.

    SYTYCD Monday Marathon (and Other Stuff)

    I finally had a few hours of down time today, so I spent them cuddled with Cooper catching up on this season of So You Think You Can Dance auditions.  Nothing says summer like my favorite reality show : )  And just in case you wanted to ask…yes, I do think I can dance!  And that Dad Dance Off had me laughing out loud.

     

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    I think Cooper may have missed that one.  He curled right up on my lap and then when I got up to move around the laundry, he stole my spot, where he slept with little kitty dreams and twitchy ears through most of the show.

     

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    Meanwhile, tomorrow’s dinner cooked in the crockpot as I delayed getting off the couch to make tonight’s dinner.

     

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    Eventually, I hit pause and dragged myself into the kitchen.  Thankfully, I had picked an easy recipe for tonight’s dinner, Greek Flavored Turkey Burgers.

     

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    Which were inspired by the pita and roasted red peppers hanging out in my pantry and expanded with some Costco favorites.

     

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    The BOY arrived home and packed up his pita quickly running off to eat it, so I didn’t get a good sandwich shot.

     

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    I did make it through most of the episodes on my DVR though, so that’s a win! 

    So much got packed into June that I almost couldn’t find the post with my 4 small goals written on the bottom of it. 

    June Goals

    1. Stay healthy and active on vacation

    2. Cook with farmer’s market produce

    3. Do some ab exercise daily (I’m working on the LC challenge)

    4. Keep strength training

     

    But I did.  And I am thrilled to say that I rocked 3 out of 4 of them!  I had active and healthy vacations and came home and dove right back into my daily ab work (which was a little lax on vacation) and strength training.  Missing this month was trips to the farmer’s market, but that’s what July is for right?!  On a totally different note, I finally reached my goal of doing a pull up!!!  And…I’m heading into the second half of this year feeling centered and grounded after a month full of yoga!

     

    July Goals

    1. Get stronger & continue with daily ab work

    2. Start half marathon training (I’m running a race in September)

    3.  Cook farmer’s market meals

    4. Do Yoga

     

     

    Meal Planning 6/30/14

    Monday: Greek Flavored Turkey Burgers

     

    Tuesday: Slow Cooker Chicken Parmesan Sandwiches

     

    Wednesday: Pork Chops with Veggies

     

    Thursday: Baked Potato Bar with Chicken

     

     

    Greek Flavored Turkey Burgers

    From Cooking Light JANUARY 2005

     

    Ingredients

    1 cup chopped red onion

    3/4 cup chopped fresh mint

    1/2 cup dry breadcrumbs

    1/3 cup (about 1 1/2 ounces) crumbled feta cheese

    2 tablespoons fresh lemon juice

    1 teaspoon dried dill (I ran out so I subbed in mystery Israeli spice)

    1 pound ground turkey

    Cooking spray

    4  hamburger buns or pita

    1 (7-ounce) bottle roasted red bell peppers, drained and cut into 1-inch strips

     

    Directions

    Place egg white in a large bowl; lightly beat with a whisk. Add onion and next 6 ingredients (through turkey); stir well to combine. Divide turkey mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. *I made smaller patties to fit into our pita pockets.

    Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook 6-8 minutes on each side or until done.

    Place patties on bottom halves of hamburger buns or into pitas. Divide peppers evenly among burgers; cover with top halves of buns.

     

     

    Are you setting summer goals?

    What are they?

    Do you watch SYTYCD?