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32 Easy Chicken Recipes for Dinner Tonight

15 Surprising Ways to Use Greek Yogurt

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Just about everyone loves Greek yogurt. It’s rich and creamy with a great tangy flavor, plus it’s low in calories, high in protein, and a good source of calcium. What’s not to like?

Greek yogurt is also incredibly versatile when it comes to snacking, cooking, and baking. Don’t believe me? Here are 15 ways to use Greek yogurt that you probably haven’t tried!

 

Breakfast
Top a bowl of oatmeal with a big scoop for added creaminess and protein to help you feel full all morning.

Stir maple syrup and cinnamon in vanilla-flavored Greek yogurt for a dessert-like topping on fresh berries.

Try it in your post-workout shake instead of protein powder to help refuel tired muscles.

Lunch
Swap it for the mayo in chicken, tuna, and egg salads to cut down on calories and saturated fat.

Combine with Dijon mustard, minced garlic, lemon juice, salt, and pepper for a healthy salad dressing.

Mix it with parsley, chives, dill, lemon zest, and tarragon, and use it to dress this Fall Salad With Green Goddess Dressing.

 

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Dinner
Mix it with steamed vegetables, fresh herbs, and squeeze of fresh lemon for an incredibly flavorful and satisfying side dish.

Swap Greek yogurt for heavy cream in soups and sauces to cut calories while also increasing thickness and protein content.

Try it instead of sour cream in recipes for a lower-calorie version.

Add chopped cucumbers, dill, and a pinch of sea salt to Greek yogurt for a quick and easy Tzatziki sauce.

Heat shredded cheese and Greek yogurt over medium-low heat for a slimmed-down cheese sauce.

Whisk it with mustard, horseradish and thyme to make a sauce for a beautifully Seared Tenderloin.

Snacks
Blend with creamy nut butter for a slimmed-down version.

Blend with canned pumpkin, chopped walnuts, and pumpkin pie spice—or, in a pinch, cinnamon—for a tasty pumpkin pie-inspired snack.

Dessert
For a simple, low-calorie frozen yogurt, place flavored Greek yogurt (or the plain kind with fresh fruit added) in the freezer overnight.

Replace one-third to one-half of the butter in baking recipes with Greek yogurt to cut down on calories and fat without losing that soft, moist texture.

Stir in vanilla extract, shredded coconut, and chocolate chips for a crazy simple, delicious dessert.

Grab a muffin pan and make Mini Coconut-Chai Cheesecakes by mixing the yogurt with vanilla and ginger, and baking over a coconut-almond crust.

Read Tina’s daily food and fitness blog, Carrots ‘N’ Cake.

More Than 600 People Say Eating Chipotle Made Them Sick—But Officials Still Don’t Know the Cause

More than 600 people said they got sick after eating at a Chipotle outside Columbus, Ohio, health officials said Monday. And they still don’t know what has caused it.

The Delaware General Health District began investigating the restaurant, located in Powell, Ohio, on July 31 after it received numerous reports from patrons who ate there between July 26 and July 30. The location was briefly closed for an investigation.

On Aug. 3, health officials put out an update saying that they had received nearly 700 inquires and had interviewed over 500 people.

On Monday, they provided another update on Twitter saying that officials had identified 624 people who had “self-reported gastrointestinal symptoms.”

Many people reported “gastrointestinal symptoms” like nausea, vomiting and diarrhea on the website IWasPoisoned.com during the time period identified by the District.

In the update on Monday, health officials did not provide any further information on the pathogen behind the illnesses, saying “data analysis is still ongoing and laboratory test results are still pending.” On Thursday, officials tweeted that tests for salmonella, shigella, norovirus and E. coli had all come back negative.

More than 120 people were sickened by norovirus in 2015 after eating in a Boston Chipotle. That same year saw many outbreaks of E. coli stemming from Chipotle locations.

Officials said no additional illness had been reported since the Chipotle opened back up on July 31.

Almond Milk in 28 States Recalled for Containing Actual Milk

 

More than 145,000 half-gallons of the popular Blue Diamond Vanilla Almond Breeze nut milk, manufactured by HP Hood LLC, have been voluntarily recalled from 28 states because the product accidentally contains actual milk, according to a statement released by the manufacturer.

Milk is considered an allergen, and needs to be listed on all products that contain it, as some people can have severe reactions. As of Thursday, one person has reported an allergic reaction, though no one has had to be hospitalized, according to the Food and Drug Administration.

The affected milk alternative is found in the refrigerated section, and has a use-by date of September 2, 2018. Shelf-stable varieties are not, at this point, part of the recall. Products are being recalled from the following states: Alabama, Arkansas, Connecticut, Florida, Georgia, Iowa, Illinois, Indiana, Kentucky, Louisiana, Maryland, Maine, Michigan, Minnesota, Missouri, Mississippi, North Carolina, Nebraska, New Jersey, New York, Ohio, Oklahoma, Pennsylvania, South Carolina, Tennessee, Texas, Virginia, and Wisconsin. Should you have an affected half-gallon, federal agencies are asking you to return it to the store where you purchased it for a full refund, or contact Blue Diamond at bluediamond.com or by phone at 1-800-400-1522.

Here’s more information about food recalls:

Alternative milks have been in the news recently as the FDA is considering restricting the word “milk” to only products that contain actual animal milk. There are many different milk alternatives, made out of everything from almonds to oats, which has been a boon to vegans and those with dairy allergies, though they have vastly different nutritional values.

We will update this story with more information as it becomes available.

Chicken Is the Number One Cause of Foodborne Illness Outbreaks. Here’s How to Stay Safe

More than 100,000 people were sickened by food-related illness outbreaks between 2009 and 2015, according to a new analysis by the U.S. Centers for Disease Control and Prevention (CDC). And the food that made more people sick than any other? Chicken. It was confirmed as the cause of more than 3,000 (about 12%) of those cases.

Pork and seeded vegetables came in second and third for number of illnesses caused, both with more than 2,500 cases or about 10% each. Fish and dairy caused more individual outbreaks than any other food groups, according to the analysis, but those outbreaks were smaller and sickened fewer total people.

The report’s findings may not be surprising for anyone who’s ever taken a cooking class or cut into their chicken dinner to make sure it’s cooked all the way. Just last week, a court case made headlines after a healthy and fit mother of two died after eating uncooked chicken at a hotel in Greece. (A coroner said the woman likely contracted E. coli from the raw poultry.)

But the CDC says that its deep data dive, published in the agency’s Morbidity and Mortality Weekly Report, is important for the food-safety industry: Only a small percentage of the 9.4 million foodborne illnesses reported each year are associated with recognized outbreaks, the CDC said in its report—but studying those outbreaks can still provide valuable insight into how to keep consumers out of harm’s way.

RELATED: Symptoms of Salmonella Poisoning–and How to Avoid It

Between 2009 and 2015, according to the report, 5,760 outbreaks were reported to the CDC. (An outbreak is defined as anytime two or more cases of a similar illness result from the ingestion of a common food.) Those outbreaks resulted in 100,939 illnesses, 5,699 hospitalizations, and 145 deaths, and they occurred in all 50 states as well as Washington D.C. and Puerto Rico.

About half of those outbreaks were traced back to a single virus, bacterium, or other type of toxin. Norovirus, which can be transmitted when infected people handle and contaminate a food supply, was the leading cause—which highlights the need for food-safety improvements “targeting worker health and hygiene in food service settings,” the CDC’s report states. Specifically, it says, rules that keep sick workers away from food, prohibit bare-hand contact with ready-to-eat food, and ensure appropriate hand washing need to be better enforced.

Salmonella—a bacteria that’s commonly found in raw chicken, eggs, red meat, and contaminated produce—was the second most common cause of outbreaks. Together, outbreaks caused by Listeria, Salmonella, and E. coli were responsible for 82% of all hospitalizations and 82% of deaths.

The report also sheds some light onto where these outbreaks begin. Of the outbreaks that reported a single location of food preparation, 61% cited restaurants as their starting point. Catering and banquet facilities were cited in 14% of those outbreaks, and private homes in 12%. Institutions (such as schools) were responsible for a smaller number of outbreaks but sickened more people per outbreak than any other source.

Foodborne illness outbreaks have been reported voluntarily by state and local health departments since the 1960s, but 2009 was the first year the CDC launched a web-based reporting platform. The report mentioned a few specific outbreaks that occurred during its study period, including ones linked to pine nuts, cucumbers, eggs, cantaloupes, caramel apples, and, yes, chicken.

RELATED: 14 Types of Food That Can Make You Sick

What this really means for our health

The CDC’s report concludes that, despite recent advances in food safety in the United States, “foodborne disease outbreak remains a serious public health problem.” It also notes an important caveat: Because the agency only looked at illnesses that affected two or more people, it’s unclear how much of a role these specific food sources and outbreak locations play in individual illness that aren’t associated with outbreaks. (In other words, foodborne illnesses can be caused by many different foods in many different settings—not just uncooked chicken at restaurants.)

Byron Chaves-Elizondo, PhD, assistant professor and food safety extension specialist at the University of Nebraska-Lincoln, says it’s important to put the CDC’s findings in perspective. (He was not involved in the new report.) Yes, he says, the percentage of illnesses in this report attributed to chicken is significant—”but so is the burden attributed to fish, dairy, or produce, for example, so we can’t get carried away by the numbers,” he adds.

Plus, he points out, many of the outbreaks included in the study were not able to be traced to a specific food. “That is concerning, and public health authorities continue to make great strides to reduce that gap,” he says.

The fact that most illnesses in the report were linked to restaurants also isn’t surprising, says Chaves-Elizondo, since they serve so many more people than private residences. “We often don’t have 100 people at home, and if we do, we typically cater the food from a restaurant,” he says. But home cooks “should not get too comfortable,” he adds, since contamination can and does occur in all types of kitchens.

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How to stay safe when cooking at home

Two ways to protect yourself from foodborne illnesses are to always cook poultry and ground beef thoroughly, the CDC advises, and to refrigerate leftovers promptly after eating. (Cooking poultry to 145 degrees and red meat to 160 degrees will kill most foodborne pathogens.) “Using a food thermometer is the best way to know the internal temperature of the product reached the safety value,” says Chaves-Elizondo. “Pink/not pink or chewy/not chewy don’t really cut it.”

It’s also smart to avoid recipes that call for raw eggs (including mayonnaise, salad dressings, ice creams, and cake frostings), and if you marinate raw meat or poultry, do so in the fridge—and don’t use leftover juices to baste the finished product. “Definitely do not assume that meat marination is an effective antimicrobial intervention,” says Chaves-Elizondo.

Watch out for cross-contamination, too—another common way that pathogens can be transmitted. For starters, don’t wash raw chicken before cooking it: “The droplets and aerosols can actually spread Salmonella and Campylobacter& to clean surfaces, and they can establish a niche in your sink if you don’t sanitize it often and properly,” says Chaves-Elizondo. “Rather, remove any unwanted tissue with shears, discard in the trash, and cook your poultry thoroughly.”

If you’re worried about the juices that chicken is often packaged in, sanitize the package before opening it and drain it carefully to avoid splashes, says Chaves-Elizondo. Those juices could in fact harbor Salmonella if the chicken itself is infected, he says, “but chances are actually very slim.”

Finally, keep uncooked meats and poultry separate from everything else in your kitchen, use separate cutting boards when preparing them, and make sure to wash your hands—and all surfaces and utensils involved—with soap and water after you handle them.

Ina Garten Shares Her ‘Secret’ to Perfect Guacamole (That Won’t Turn Brown)

Leave it to Ina Garten and her expertise to save you from a kitchen disaster — this time offering up a simple, crowd-pleasing guacamole recipe that you can whip up for those last-minute summer guests.

The Barefoot Contessa host shared her personal guac tips with her 1.2 million Instagram followers Thursday, suggesting plenty of citrus as her key ingredient. But while most recipes have a zip of lime juice, Garten opts for something a little different.

“Can you ever make too much guacamole??” she captioned the video. “My secret is lots of freshly squeezed lemon juice to keep the guacamole bright green. And I always buy the avocados a few days in advance so they’re perfectly ripe when I’m ready to use them.”

Her full beginner recipe adds red onion, garlic, kosher salt, black pepper, tomato and Tabasco sauce to round out her personal twist on the dip.

“I really wanted to do all those little things I’ve learned professionally over the years that will make people feel like they can cook with confidence,” she previously told PEOPLE. “It’s recipe-based but it’s really much more about the tips, which are woven throughout the episode.”

Garten’s recipe is pretty classic, but if you’re feeling crazy, try one of our quirky guac concoctions (which we’re still not sorry for).

Salads and Wraps Sold at Kroger and Trader Joe’s May Have Been Contaminated By a Parasite

Salads and wraps sold at major grocery chains may have been contaminated by an infectious parasite, according to a public health alert.

The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) warned consumers on Monday to stay away from certain beef, pork and poultry salads and wraps sold at stores including Kroger, Trader Joe’s, Gordon Food Service and Walgreen’s. Romaine lettuce used in these products may have been tainted by Cyclospora, a parasite that can cause gastrointestinal illness, according to FSIS.

The salads and wraps in question were produced by Indianapolis-based Caito Foods LLC between July 15 and 18, and labeled for consumption by dates between July 18 and 23. Some chopped romaine used by Caito Foods and supplied by Fresh Express has been recalled over feared Cyclospora contamination, according to the Food Safety and Inspection Service statement.

Representatives from Caito Foods, Kroger, Gordon Food Service and Chiquita Brands, Fresh Express’ parent company, did not immediately respond to TIME’s requests for comment.

In a statement, Trader Joe’s said no illnesses have been reported in connection with its products, and specified that they were sold only in Midwest stores. A Walgreens spokesperson told TIME that affected products were available only at a “limited number” of stores in Illinois, and were immediately pulled from store shelves upon learning of the recall.

FSIS is urging consumers to throw away and avoid eating any of the potentially affected salads and wraps, which it is working with Caito to remove from store shelves. Cyclospora can have an incubation period of up to two weeks, so illnesses could surface up until Aug. 6, according to Food Safety and Inspection Service.

Cyclosporiasis, the illness caused by Cyclospora exposure, typically includes symptoms such as diarrhea, cramping, bloating, nausea, fatigue, weight loss and appetite loss, according to the Centers for Disease Control and Prevention. It is not typically life-threatening, but symptoms can last a month or more.

Salad mixes supplied by Fresh Express were also implicated in a Cyclospora outbreak stemming from McDonald’s salads, the Food and Drug Administration confirmed.

Dessert Hummus Is Actually Amazing—Here’s How to Make It in Minutes

When I first heard about the dessert hummus trend, I was skeptical. After all, chocolate is sacred, and chickpeas have other important places to be, like in salads. But when I recently spotted a strategically placed container of brownie batter hummus by the supermarket cash register, I caved. Curiosity (and an unexpectedly straightforward ingredient list) got the best of me.

I was pleasantly surprised to find that the brownie batter hummus, made by Delighted By Hummus ($5, walmart.com), contained real ingredients like coconut milk and pure vanilla extract. My excitement intensified when I tasted the hummus at home. I genuinely enjoy healthy sweets (think: sweet potato brownies), but the brownie batter hummus tasted decadent to me, deeply chocolatey and smooth. It wasn’t long before I found myself spooning it straight from the container. No shame.

RELATED: 3 Tasty Desserts You Can Make With Chickpeas That Are Protein-Rich, Vegan, and Gluten-Free

My store-bought treat quickly convinced me that the dessert hummus trend is actually worth the hype, not to mention that the naturally vegan and gluten-free dessert serves up health benefits as well. A two-tablespoon serving of the brownie batter hummus I tried offered a small hit of plant-based protein and fiber from the chickpeas, plus some satiating fat from coconut oil and coconut milk, all for just 80 calories.

I’m not the only one drooling over dessert hummus; chefs are on board with the better-for-you dessert too. Pamela Salzman, a Los Angeles-based chef, included a recipe for chocolate hummus in her cookbook, Kitchen Matters ($23, amazon.com). Salzman, who is also a holistic health counselor and cooking instructor, says that while she’s experimented with legumes in baked goods, she stumbled upon dessert hummus by chance.

“I was tweaking the black bean cookie dough bites recipe for my cookbook and tasted the batter and I thought the texture was similar to hummus,” Salzman tells Health. That’s when the light bulb went off to make a chocolate hummus. Because why not?

Salzman recommends pairing the sweet spread with apple slices and topping them with a pinch of flaky sea salt. Also genius: Remix her dessert hummus recipe (below) using your favorite mix-ins. “There are limitless ways to adapt this hummus,” she says. “You can add a drop of peppermint extract for a chocolate mint hummus, a pinch of cayenne pepper and cinnamon for a Mexican-inspired hummus, instant coffee powder for a mocha version, or top it with mini marshmallows and serve it with graham crackers for a healthier take on s’mores.”

RELATED: The 6 Healthiest Sugar Substitutes, According to Food Bloggers

Unlike other legume-based dessert recipes like black bean brownies or chickpea blondies, this one doesn’t require you to turn on the oven, making it the perfect treat for summer. Simply throw a few easy-to-find ingredients into your food processor, hit blend, and you’re done. Just beware you may want to lick the “batter” straight from the blender. 

Chocolate Hummus

Makes: about 2 cups

1 ½ cups cooked chickpeas, or 1 (15-ounce) can, drained and rinsed (or sub white beans)

2 Medjool dates, pitted

⅓ cup unsweetened, unsalted, raw, or roasted almond butter

¼ cup pure grade A maple syrup

¼ cup raw cacao powder or unsweetened cocoa powder

½ teaspoon sea salt

½ teaspoon pure vanilla extract

¼ cup warm water

1. Place all the ingredients, except the water, in a food processor or high-speed blender. Process until smooth.

2. With the motor running, add the warm water and process until combined.

3. Serve at room temperature or chilled. Store leftovers, covered, in the refrigerator for up to 4 days.

Mom of 2 Dies After Eating Uncooked Chicken at a Hotel Restaurant

A British family is suing after the mother died from eating uncooked chicken at a hotel restaurant in Corfu, Greece.

Natalie Rawnsley, 37, was dining at a hotel buffet while on vacation with her family in August 2017.

The mom of two, from Hertfordshire, England, selected a piece of chicken from the buffet and brought it back to the table.

“Natalie started to eat hers and as she cut the chicken the chicken oozed red blood to which point I commented it looked bloody,” her husband, Stewart, said in court, according to the Hertfordshire Mercury. “She got up took it back replaced the chicken with a different piece and came back and ate it. She had had a few mouthfuls of the other piece of chicken.”

Stewart said that Natalie started feeling sick that night, and began throwing up around 3 a.m. The couple called a doctor the next day, who diagnosed her with gastroenteritis. But she continued vomiting and asked for a second opinion a few hours later.

“The second doctor said because she had been sick for so long she needed additional medical help so she was going to the medical center a number of kilometers away from the hotel,” Stewart said.

That evening, she was moved from the medical center to a hospital on the island as her condition worsened.

“There was pain in her legs and she had also had a number of red blotches all over her,” Stewart said.

Doctors wanted to airlift Natalie to a hospital on Greece’s mainland, but she was not well enough to move. With her family by her bedside, she continued to deteriorate and her family called for help.

“We were outside the door and they were in there five or ten minutes and then the same nurse came out and apologized as there wasn’t anything more she could do, and Natalie died,” Stewart said.

An infections expert called to testify at the trial explained that though Natalie was a fit triathlete, there are some people who are genealogically predisposed to react badly to food poisoning.

“It depends on what your genes are,” the expert, Professor Sebastien Lucas, said. “It seems like Mrs. Rawsley had the wrong genes — to put it crudely.”

He explained that food poisoning can escalate to a condition called disseminated intravascular coagulation, or DIC, which affects the body’s ability to clot blood and stop bleeding.

The assistant coroner, Dr. Shirley Radcliffe, agreed that Natalie most likely contracted E. coli from uncooked chicken.

“The timeline fits very well with her having developed initially gastroenteritis, but then this additional condition DIC that certain individuals can develop,” Radcliffe said. “We have to consider it’s very patient-specific; some patients will be susceptible to this and some will not.”

9 Keto Snacks You Can Get from Trader Joe’s

If you’re tempted to try the ketogenic (keto) diet, or if it’s old hat by this point, you may realize that snacks are some of the trickiest elements of sticking to this ultra-low-carb diet. That’s because most snacks, at least the shelf-stable kind you buy in a grocery store, are loaded with carbs and hidden sugar. Crackers, chips, cookies? They’re all off limits. Fresh fruit? With a few exceptions, they’re a no-go. Carrots and hummus? Keep the carrots; kick out the hummus. It’s a tricky game, which is why it’s important to find a source—and some options—you can trust and turn to time and time again.

Thankfully, Trader Joe’s makes keto snacking much easier. They have a wide variety of snacks and foods you can keep with you, store in your desk drawer, or hide out in the fridge for those moments when you desperately need something to nosh. These choices make it easier to keep your carb count down while meeting your cravings. Here, nine of my favorite keto-approved snacks from Trader Joe’s.

Oven-Baked Cheese Bites ($2)

These oven-baked cheesy bites are made with just two cheeses, a semi-aged cheese and grana padano cheese. They also come in a perfectly portable two-ounce bag, so it’s easy to keep these on you when the need to nibble hits. Half the package contains less than one gram of carbs, but offers 12 grams of total fat and 15 grams of protein. Eat them as they are—they’re delightfully crispy bites with a tang—or toss them into salads for a pop of crunch.

Bacon Cheddar Ranch Dip ($3)

One of the great things about the keto diet is that you can easily continue hosting movie nights with friends or having the crew over for a game. So many party foods aren’t off limits. You just have to adjust the dippers you serve with them. Case in point is this Bacon Cheddar Ranch Dip, which has just two grams of carbs per two tablespoons, and cheddar cheese, applewood bacon, and herby ranch flavors. Serve with carrots, celery, or raw cauliflower for a keto-friendly snack.

All The Cheese!

The entire cheese case (with the exception of some sweetened options) is your oyster. No need for crackers or sugar-loaded fruits. Just pick a few options and slice into single-serve (about one ounce) pieces for quick snacking.

Truffle Marcona Almonds ($6)

Nuts are a great source of protein, healthy fats, and filling fiber. These roasted and salted marcona almonds are an especially luxurious treat thanks to the hefty dose of oil and truffle sea salt. A quarter-cup serving has three grams of net carbs and six grams of filling protein. If you like herbaceous rosemary, look for the Marcona Almonds with Rosemary on the next shelf.

Parsnip Chips ($3)

Do you miss the crispy crunch of fried potato pieces? Great news! Trader Joe’s Parsnip Chips are a crispy, delicately sweet chip alternative that fits within your keto guidelines. A one-ounce serving, or about 15 chips, has six net carbs. Serve these root vegetable crisps with deli meat-and-cheese roll-ups for an incredibly easy snack or light lunch.

Broccoli Florets ($3)

If your snack philosophy is “the more funk, the better,” you’ve got to try these Broccoli Florets. A flash fry process leaves broccoli pieces crispy, slightly sweet, and full of vegetal bite. An entire bag (an entire bag!) is just five net carbs, but it’s a very filling 1.4-ounce serving, so pace yourself. You’ll probably want to eat this one in small doses.

Wasabi Roasted Seaweed Snack ($3)

Dried, roasted seaweed is a crispy chip or cracker alternative for when you’re hankering for a crackling nosh. Reach for the wasabi-flavored variety for a little extra kick of heat. (It also helps mask the oceanic flavor if that’s at all off putting to you.) Teriyaki is also available and has a sweet-sour flavor profile that’s equally delicious and good at masking sea-flavored funk.

Organic Pitted Kalamon Olives ($3)

Salty, briny olives are an especially great keto snack. They’re low-calorie—four olives have just 20 calories—but they’re packed with fat and less than one gram of carbs per serving. Trader Joe’s offers a variety of olives, so try them all until you find your favorite, or start with this classic option.

Chomps Snack Sticks ($2)

Jerkeys, meat bars, and dried meat are a go-to snack for many keto eaters, but the flavors, textures, and price tags can vary greatly. The Chomps Beef and Turkey Sticks deliver deliciously meaty flavor without any unnecessary herbs—seriously, back off with the rosemary—and at a budget-friendly price. They also boast a crispy skin, which is reminiscent of a childhood favorite that rhymes with Flim Him (the ingredients in these are much less questionable). Keep these meat sticks in a desk drawer, pantry, or gym bag for a quick hit of no-carb protein and fat.

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