Slow Cooker Spaghetti With Meatballs

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This Slow Cooker Spaghetti with Meatballs recipe is so simple that I hesitate to even call it a recipe. But, for whatever reason, it never dawned on me to try it out before so I thought maybe you’d missed this easy meal deal too. The best part is, you can have it for dinner early in the week, then easily make up some Mini Meatball Subs later in the week and get two meals easily done with one days worth of cooking.

 

And the cooking? Well, you’re literally just popping it all in Mrs. Potts, so not much cooking to even fool with. Here’s what you’ll need to get started. . .

Slow Cooker Spaghetti With Meatballs

Ingredients

  • 28 oz jar spaghetti sauce
  • 14.5 oz can diced tomatoes
  • 1 large onion, diced
  • 1 tsp Italian seasoning
  • 1 tbsp minced garlic
  • 1 lb frozen meatballs
  • 12 oz spaghetti noodles
  • parmesan cheese

Instructions

  1. Put spaghetti sauce, undrained tomatoes, onion, garlic, and Italian seasoning in slow cooker.
  2. Pour in frozen meatballs.
  3. Cook on low 6-8 hours, or high 3-4 hours.
  4. Before serving, cook spaghetti.
  5. Serve sauce and meatballs over pasta ~ enjoy!
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Here are the best sales I see to watch for this week (as of 10/9/13):

  • Armour Meatballs Buy One Get One Free at Publix, use $1/2 Armour products from the 8/18 Red Plum insert
  • Mueller’s Pasta Buy One Get One Free at Publix, use $1/2 Mueller’s Pasta
  • Classico Pasta Sauce Buy One Get One Free $2.89, use $1/3 Classico Pasta Sauce
  • Prego $.98 at Kroger, use $.40/2 from the 9/8 Smart Source insert
  • Winn Dixie Barilla Pasta Buy One Get One Free, use $1/2 Barilla Pasta or from 9/8 Smart Source insert
  • Winn Dixie Armour Meatballs Buy One Get One Free, use $1/2 Armour products from the 8/18 Red Plum insert
  • Cole’s Garlic Toast Buy One Get One Free at Publix, use $.50/1 Cole’s

 

Thanks to I Heart Publix for the coupon matchups! If you need a little more menu inspiration, go HERE

Slow Cooker Pork Chops

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Since Publix has Pork Chops on sale this week Buy One Get One Free (making them $2.49/lb., which is a rare deal these days!) and Kroger also has them for $2.99/lb., I figured I’d share our all time favorite pork chop recipe with you! I actually haven’t re-made this one this week (so pardon the picture ~ goodness, my photography has never been great but in the early days it was just downright pitiful), however I promise your family will love this one.  I’ve got nothing but positive reviews on it, and we just love it so I think I’m going to add it to the menu plan for the weekend  . . . even if just so I can re-do the pictures!

 

 

(Do you know how weird it is to take a picture of just about every single recipe you make? My family hasn’t had a hot meal in at least three years. . . but I digress.) ;)

 

Slow Cooker Ranch House Pork Chops

Ingredients

  • 6 pork chops, 1/2 inch thick
  • 1 packet dry Ranch Dressing Seasoning
  • 10 oz. can cream of chicken soup
  • 4 lbs. potatoes, peeled
  • 5 tbsp. butter or margarine
  • 6 cloves roasted garlic
  • 1 1/2 cup warm milk, skim is fine
  • 1 tbsp. salt optional, to taste
  • 1 tsp. fresh cracked pepper optional

Instructions

  1. (for the pork chops)
  2. Place pork chops, ranch seasoning & soup in slow cooker and heat on high four hours or low six hours. (Ours cooked on high for four hours, and were even a little frozen when they went in.)
  3. (for the potatoes)
  4. Roast garlic. To roast the garlic, cover the entire garlic bulb including skin in aluminum foil and bake at 350 for one hour. Then let cool, remove from skins and mix into a paste to add to your potatoes.
  5. While garlic is cooling, cook peeled potatoes in large pot of water for about 15-18 minutes, until ready to mash. Mash potatoes, then add garlic, salt, and pepper.
  6. Slowly add in milk until the potatoes are the consistency that you’d like them (mine only needed about 1 cup of the milk.)
  7. Add potatoes to plate, then cover with pork chops from slow cooker and use the sauce for your gravy. . . yummmm!
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Here are a few more of our family’s favorite pork chop recipes . . .

 

5 Ingredient Grilled Pork Chop Marinade

Slow Cooker Sour Cream Pork Chops

Here are the best sales I see to watch for this week (as of 10/9/13):

  • Pork Chops Buy One Get One Free ($2.49/lb.) at Publix
  • Pork Chops $2.99/lb. at Kroger
  • Cream soups on sale $59 at Aldi
  • Potatoes $1.99/5lb. bag at Bi Lo
  • Red Potatoes $1.99/lb. bag at Winn Dixie
  • Russet Potatoes $3.99/lb at Kroger

Thanks to I Heart Publix for the coupon matchups. If you need a little more menu inspiration, go HERE

Slow Cooker Whole Chicken {including 10 easy recipes using cooked chicken}

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It’s been a while since I’ve sung the praises of cooking a whole chicken in the crockpot, so I figured it was high time I give it a bit of attention.  Now, I know it’s kinda gross to tackle cooking a whole chicken if you’ve never done it before (be sure to grab some kitchen gloves!), but the meat is so delicious, and you can’t beat the price.

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Sam’s Club has Tyson Whole Chicken Breast for around $.99/lb., so if you see a deal less than that while you’re out and about it’s worth stocking up. I’ve started purchasing 3-4 when they’re on sale and cooking them two at a time in my slow cooker so that I have a bunch of meat when I need it in a hurry!  And believe it or not, this recipe really doesn’t require any liquid ~ your chicken will make plenty of juices on it’s own. If you have any suggestions on other ways to cook whole chicken, I’d love to hear them!

Recipe

Ingredients

  • 2 1/2 tsp salt
  • 2 tsp paprika
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper
  • 1 whole chicken (I usually look for the largest one I can find)

Instructions

  1. In small bowl, mix together first 5 ingredients.
  2. Rinse chicken and pat dry.
  3. Place whole chicken in slow cooker (be sure to remove the package of giblets from inside the bird prior to cooking)
  4. Rub seasoning mixture into chicken.
  5. Cook on low 5-8 hours, until chicken is cooked through and reaches an internal temperature of 180 degrees. Remove from slow cooker.
  6. If you'd like to brown the skin a bit, cook under broiler in oven for about 5 minutes, until skin is golden brown.
  7. Enjoy!
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After your chicken cooked, serve it up with some mashed potatoes and veggies for dinner, then save all the extra meat to use in other recipes  Here are my top 10 recipes to use leftover chicken in. . .

  1. Slow Cooked Chicken Tortilla Soup
  2. Barbecue Chicken Quesadillas
  3. Savory Cream Cheese Chicken Rolls
  4. Chicken & Broccoli Braid
  5. Chicken & Dumpling Casserole
  6. Homemade Chicken & Dumplings
  7. Chicken and Noodles
  8. Almost Homemade Chicken Pot Pie
  9. Chicken Tettrazini
  10. White Chicken Chili
  11. Sweet Southern Chicken Salad

 

 

 

If you’d rather cook your chicken in the oven, this Roast Sticky Rotisserie Style Chicken is divine also . . .  I’m thinking I might just have to make a Sam’s Club run to stock up!

 

Looking for more recipe ideas? Start HERE

Slow Cooker London Broil With Brown Gravy

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I’ve never made London broil in the slow cooker (we’ve only grilled it a few times), but when I saw Publix had them on sale I knew I had to see if there was any easy way to cook it.  After reading through the comments HERE, I couldn’t wait to try out this recipe, and oh my goodness I’m so glad I did!

 

My family loved it (seriously, loved it). And I loved it because it took precisely three minutes to prepare everything except the potatoes. It works out great with the London Broil sale at Publix this week and Aldi’s great price on potatoes, so go ahead and pull Mrs. Potts out and let her do the cooking for you!

 

Recipe

Ingredients

  • 1 packet brown gravy
  • 1 packet ranch seasoning mix
  • 1 packet italian dressing
  • 1 1/2 cup water
  • 1 London broil (2-3 lbs.)

Instructions

  1. Place London broil in slow cooker.
  2. Add seasoning packets and slightly rub them into the meat.
  3. Pour water around the meat in the slow cooker.
  4. Cook on low 7-8 hours.
  5. Serve with mashed potatoes and use the juices as the gravy.
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Here are the best sales I see to watch for this week (as of 9/11/13):

Recipe adapted from Cooks.com.  Thanks to I Heart Publix for the coupon matchups. If you need a little more menu inspiration, go HERE

Olive Garden Pasta Fagioli Soup Recipe {Slow Cooker}

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Have I mentioned lately I love Mrs. Potts? I don’t know about you, but our afternoon schedule this fall is about to make me bonkers, and if it weren’t for her doing the cooking at least one night a week I’m pretty sure we’d rarely manage a real meal around here. Thankfully all I have to do is throw in the ingredients in the morning, and she finishes up the work for me throughout the day!

 

 

When a friend of mine shared this Olive Garden Pasta Fagioli Soup recipe with me,  I couldn’t wait to try it.  It makes a ton of soup (seriously ~ my large crockpot was filled to the brim last night), so you can easily make a batch up now, enjoy leftovers later this week, and still have some to pop in your freezer for another busy night. (Success!)

 

(And, if you really want to treat your family, try out these Olive Garden Breadsticks too. My daughter Reagan is just about to lose her first baby tooth ~ I know I’ll be glad to have this picture of that wiggly bottom tooth one of these days!)

 

Olive Garden’s {Slow Cooker} Pasta Fagioli Soup

Ingredients

  • 2 lbs ground beef
  • 1 onion
  • 3 carrots
  • 4 stalks celery
  • 2 (28 oz) cans diced tomatoes
  • 1 (16 oz) can red kidney beans, rinsed and drained
  • 1 (15 oz) can white kidney beans, rinsed and drained
  • 3 (10 oz) cans beef stock
  • 3 tsp oregano
  • 2 tsp pepper
  • 5 tsp parsley
  • 1 tsp Tabasco sauce optional ~ we left this out)
  • 1 20 oz. jar spaghetti sauce
  • 8 oz pasta

Instructions

  1. Brown ground beef.
  2. Drain fat from beef and add to the slow cooker with everything except the pasta.
  3. Cook on low 7-8 hours or high 4-5 hours.
  4. Add pasta and cook an additional 30 minutes on high or 45 minutes on low.
  5. Sprinkle with parmesan cheese (we love the DiGiorno brand) and enjoy!
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Here are the best sales I see to watch for this week (as of 9/4/13):

  • Mueller’s Pasta BOGO $1.59 at Publix, use $1/2 Mueller’s Pasta
  • Kraft Grated Cheese BOGO $3.60 at Publix
  • Del Monte Tomatoes BOGO $3.50 at Publix
  • Publix Ground Round $3.99/lb.
  • Swanson Broth On Sale $2 at Publix
  • Ragu Pasta Sauce $1.50 at Publix, use $1/2 Ragu Pasta coupon from the Best Meals Happen At Home insert
  • Celery $1 at Kroger
  • Carrots $1 at Kroger
  • Ground Chuck 80% in 5 lb. roll $13.45 at Kroger
  • Prego Pasta Sauce $1.67 at Kroger

Recipe adapted from Food.com.  Thanks to I Heart Publix for the coupon matchups. If you need a little more menu inspiration, go HEREThis post is linked up to Thrifty Thursday at Living Well Spending Less. Thanks for the opportunity to link up!

 

{Six Ingredient} Slow Cooker Beef Stroganoff

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Easy Slow Beef Stroganoff

I’m all for figuring out how to make homemade comfort food and easily as I can, with the absolute least amount of prep work possible. This Slow Cooker Beef Stroganoff recipe fits the bill.

It literally has six ingredients that you dump in your crockpot, then walk away and let it do the work for you. No fuss, no frills, just quick and easy get-dinner-on-the-table-tonight kind of food.

 

That’s just about as good as it gets around here. (Luckily it turned out to be delicious, too!)

 

 

{Six Ingredient} Slow Cooker Beef Stroganoff

Ingredients

  • 1 lb. cubed beef stew meat
  • 1 can condensed golden mushroom soup
  • 1/2 cup chopped onion
  • 1 tbsp Worcestershire sauce
  • 1/4 cup water
  • 4 oz cream cheese

Instructions

  1. Place stew meat, soup, onion, Worcestershire and water in slow cooker.
  2. Cook on low 8 hours or high 4-5 hours.
  3. Add cream cheese after the meat has cooked, and mix well, until heated through.
  4. Serve over noodles ~ enjoy!
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This recipe is linked to Slow Cooker Saturday at Crock-Pot Ladies – thanks for the opportunity to link up! Recipe adapted from All Recipes.  If you need a little more menu inspiration, go HERE

Slow Cooker Chicken Enchiladas

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Oh my heavens, you’ve got to make thisSeriously.

 

I worked diligently Sunday coming up with a menu plan for the week and making a grocery list. I was even so ahead of the game that Tuesday afternoon I left the house for carpool duty at 2 and returned at 6 with dinner in the oven, all baked up and ready to go. {We have an oven that you can set ahead of time ~ such a nice gift when I remember to use it!}

 

It was perfect. And easy. And, to be honest, all that organization even impressed me. ;)

 

Ummmm . . . until my hubby walked in the door, took a deep whiff, and said “Hmmm. . . are we having Mexican?”

 

To which I excitedly replied “YES!!!”

 

He then informed me that he’d had Mexican ~ for the last two days ~ while on business meetings for lunch.

 

Here’s a hint to all the men out there {all three of you}:  never, ever {EVER!}, tell your wife-that-cooks-and-cleans-and-shops-and-taxis-your-children-around-all-day-long that you’re not all that excited about her cooking because you’ve had something similar ~ with other living, breathing adults ~ for lunch. It just doesn’t bode well for you. ’Nuf said.

 

You can bet he’s eating leftover Mexican again tonight. ;)

Slow Cooker Chicken Enchiladas

Ingredients

  • 4-5 boneless skinless chicken breasts
  • 1 package taco seasoning (I used the store brand)
  • 1 tsp garlic powder
  • 4 oz can green chilis
  • 1 tsp lime juice
  • 1/4 cup water
  • 1 can cream of chicken soup
  • 1 can enchilada sauce
  • 1 cup sour cream
  • 2 cups shredded cheese (I used mozzarella because that's what was in my fridge)
  • green onions
  • sliced olives
  • tortillas (10-12)

Instructions

  1. Spray slow cooker with cooking spray.
  2. Place chicken on the bottom of the slow cooker.
  3. Pour garlic powder, green chilis, lime juice, taco seasoning, and water on top of chicken. Cook on low 5-6 hours or high 3-4 hours.
  4. Shred chicken (it should shred easily.)
  5. Mix together can of cream of chicken soup and sour cream.
  6. Put half of the sour cream mixture on the bottom of a 9x13 casserole, and mix the other half in with the shredded chicken.
  7. Place about 1/4 cup chicken mixture into each tortilla along with 2 tbsp shredded cheese.
  8. Roll up tortilla and place seam side down in casserole dish.
  9. Repeat again with all the tortillas.
  10. Pour enchilada sauce over the entire casserole and then cover with remaining cheese.
  11. Top with green onions and sliced olives.
  12. Cover with aluminum foil and bake at 350 for 25 minutes. Remove foil and bake an additional five minutes.
  13. Enjoy!
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Note: This is the BEST slow cooker Mexican chicken I’ve ever made, and you could easily use the recipe for taco salads or regular tacos.  When I make it again I’ll double the slow cooker part of the recipe, and freeze the meat to easily have dinner on a busy night!  Also, be sure to pick up sliced black olives, not chopped black olives. Oops.

 

 

Here are the best sales I see to watch for this week (as of 8/21/13):

 

Looking for more slow cooker recipe ideas? Here are a few of my favorites:

 

This post is linked up to Crock Pot Ladies Slow Cooker Saturday – thanks for the opportunity to link up!  Recipe adapted from Six Sisters Stuff.  Thanks to I Heart Publix for the coupon matchups. If you need a little more menu inspiration, go HERE

Chicken Burrito Bowls

I’m so thankful to have some very sweet bloggers sharing recipes here as we’re on our way home from vacation!  This is a guest post from Katie at Cultivating Trio. Be sure to also try out her Caramel Pecan Bars, Chicken Artichoke Pasta, and Taco Stuffed Shells. (Yum!)

 

Chicken Burrito Bowls are a great weeknight meal! It is quick, easy and sure to please even the pickiest of eaters. I love being able to throw a few things into the crockpot, walk away and let it cook while I work on my To Do List.

I also love that the chicken is so versatile. You can use it in regular burritos, tacos, quesadillas, or atop loaded nachos.

When I make this, I usually double the chicken and put half in the freezer for a busy day. I store it in a Ziploc freezer bag for easy storage. Then when I need a quick meal, I just grab it out of the freezer, cook up some rice and see what toppings I have in the fridge.

 

Ingredients

  • 4 Chicken Breasts
  • 16oz jar Salsa
  • 1 Envelope Taco Seasoning Or 2 Tbls Homemade Taco Seasoning
  • 3 C Cooked Rice
  • 8oz Shredded Cheddar Cheese
  • Shredded Lettuce
  • Sour Cream
  • Salsa
  • Optional: Diced Tomatoes, Jalapenos, Onion, peppers

Directions

1.  Mix together salsa and taco seasoning right in the crockpot.

2.  Add chicken breasts and coat them with the salsa mix.

3.   Cover and walk away! Cook on LOW for 3-4 hours. And enjoy with wonderful aromas all afternoon!

4.  After 3-4 hours your chicken will be so tender and smell amazing!

5.  Here is a time saving cooking tip. This was revolutionary to me!

Place the chicken in a Kitchen Aid Mixer.

Put the mixer on low and 30 seconds later it looks like this:

I know, amazing right? No more shredding forever with 2 forks! Of course if you don’t have a mixer, you can still shred the chicken the old fashion way. It is totally worth the extra dish to wash!

3.  Make 3 cups of rice (white or brown)

4.  Prepare your toppings: (here’s our favorites) shredded Cheddar Cheese, shredded Lettuce, Sour Cream and Salsa.


5. Assemble your Burrito Bowl to your liking and enjoy!


*You can also eat it with tortilla chips instead of a spoon!

Recipe

Ingredients

  • 4 Chicken Breasts
  • 16oz jar Salsa
  • 1 Envelope Taco Seasoning Or 2 Tbls Homemade Taco Seasoning
  • 3 C Cooked Rice
  • 8oz Shredded Cheddar Cheese
  • Shredded Lettuce
  • Sour Cream
  • Salsa
  • Optional: Diced Tomatoes, Jalapenos, Onion, peppers

Instructions

  1. Mix together salsa and taco seasoning in the crockpot.
  2. Add chicken breasts and coat them with salsa mix, cook on low 3-4 hours.
  3. Place chicken in mixer and shred or shred with forks.
  4. Make 3 cups of rice (white or brown).
  5. Prepare your favorite toppings (here's our favorites: cheddar cheese, shredded lettuce, sour cream and salsa.)
  6. Assemble your Burrito Bowl to your liking and enjoy.
  7. *You can also eat it with tortilla chips in stead of a spoon!
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Katie blogs at Cultivating Trio and is a working mother of a 2 and 3 1/2 year old, and wife to an amazing husband. She’s also a registered nurse by profession, but enjoys family, baking, creating new recipes, learning new things, making lists, scrapbooking, blogging, gardening, crocheting, and traveling. She also strives to make new goals, achieve some of them, and work on all of them while setting new goals. 

 

Slow Cooker Ribs

Trying to decide what to make this Memorial Day? Try out these yummy ribs on the grill, or if you’d rather keep the cooking inside, make these Simple Slow Cooker Ribs in your crockpot.

 

Here’s the trick to these ribs:  do NOT just put the ribs in the slow cooker.  (I know, I know . . . that takes a little of the fun out of slow cooking, but I promise spending a few minutes to prepare those ribs in the morning will reward you with some fall-apart-heavenly ribs!)  Allow just thirty minutes in the morning to pre-bake them in the oven, and then let your slow cooker to the rest of the cooking for you.  These were so good that my husband declared them better than Logan’s Roadhouse, and liked them as much as our favorite rib recipe for the grill.

 

Slow Cooker Barbecue Ribs

Ingredients

  • Salt
  • Pepper
  • Garlic Salt
  • Barbecue Sauce (we used Sweet Baby Rays)
  • 3-4 lbs. Pork Long Country Style Ribs, or Pork Sirloin Chops

Instructions

  1. Season ribs with salt, pepper and garlic salt.
  2. Bake at 350 in oven for 15 minutes, then turn ribs over and bake another 15 minutes.
  3. Transfer ribs to slow cooker (you may need to cut them to fit into Mrs. Potts!) :)
  4. Pour bottle of barbecue sauce over top of the ribs.
  5. Cook for 6-7 hours on low.
  6. Serve along with extra barbecue sauce (optional).
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Here are a few sales you’ll want to watch for this week:

  • Kraft Barbecue Sauce $.68 at Publix after BOGO sale
  • Pork Loin Back Ribs $1.99/lb. at Publix, $2.99/lb at Kroger, or $1.99/lb. at Sam’s Club

Thanks to I Heart Publix for the coupon matchups, and if you need a little more menu inspiration, go HERE.  

Slow Cooker Salsa Chicken

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This Slow Cooker Salsa Chicken recipe has been on my slow-cookin’ Pinterest board forever, but when my friend Mary mentioned last week that she tried it out and loved it, I knew I needed to make it at our house too! And, when I looked over what was in my pantry and fridge yesterday to make dinner, I realized this is one of those simple recipes that calls for ingredients I already had at home. (I love that.)

 

While I love coupon shopping, I absolutely hate making a second trip for things that weren’t on my list the first time around, so if I can find a meal with what I have at home I’m always so happy to try it out. This one was great for a busy weeknight meal, and having Mrs. Potts do the cooking after I spent five minutes filling her up of course makes life easier around here. Let me know what you think if you make it for dinner sometime soon!

Slow Cooker Salsa Chicken

Ingredients

  • 4 boneless skinless chicken breast (can be frozen)
  • 1 cup salsa
  • 1 can condensed cream of chicken soup
  • 1 packet taco seasoning
  • 1/2 cup sour cream
  • tortillas

Instructions

  1. Place chicken in the crock pot.
  2. Sprinkle taco seasoning over chicken.
  3. Mix together soup and salsa and pour over chicken.
  4. Cook on high 3-4 hours or low 6-8 hours.
  5. Shred chicken and mix in sour cream.
  6. Serve on tortillas, or you could use it as a dip with chips or even over rice.
  7. Enjoy!
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Here are a few sales that you’ll want to watch for this week on these items if you don’t have them at home: 

 

Recipe adapted from Mostly Homemade Mom.  Thanks to I Heart Publix for the coupon matchups, and check out $5 Dinner Mom for more bargain meal deals!  If you need a little more menu inspiration, go HERE



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