Chicken Taquitos (for the freezer)

And don't forget to check out my Mother's Day Clearance Apron sale here!

You know those taquitos you buy in the frozen foods? And it's like $3 for 24 or so soggy taquitos? They say chicken or beef, but you aren't quite convinced? Ya, stop buying them, it's time to make your own. These are so delicious, the tortilla is nice and crispy and hello cheap!! My husband loves to grab 3 or 4 taquitos, microwave them on a paper towel for 1 minute and dash off to work. I have been known to eat them while driving too:) It took me an hour and a half to make 110 taquitos, check out my price break down below. (Oh, and in case you weren't on board yet, I bake these crispy babies instead of frying in oil, so yeah, healthier too!)

Husband Rating: 5 stars

These are my directions to make 110 taquitos, obviously use less if you're just making a pan full for dinner.

6 cups cooked, shredded chicken (for my easy chicken shredding directions click here)
1 8oz. brick cream cheese
1 lime
1 bunch cilantro
1 1/2 cups Monterrey jack cheese, grated
110 white corn tortillas (Guerrero is my fave brand, made with no lard)

Soften cream cheese in microwave for 15-20 seconds. In a large bowl stir together cream cheese, chicken and Monterrey jack cheese. Finely chop cilantro and stir into chicken mixture. Squeeze lime juice and stir. Warm tortillas (microwave or skillet) so they don't break when rolling. Preheat oven to 425. Cover a cookie sheet with foil (easy clean-up) and spray with cooking spray. Place a spoonful of chicken mixture in each tortilla and roll, place seam side down on pan. When the pan is full, lightly spray the tops of the taquitos with cooking spray. Bake for 12-14 minutes, or until crispy.


You will get a nice system going here quickly. I baked about 20 and a time, and you will have the next pan ready to pop in and soon as they're done.

To freeze: Cool taquitos completely. Place in a large ziploc bag, label and freeze. You will want to eat all of the taquitos within 3 months. Mine have never lasted more than a month, we love them too much:) To reheat, microwave on a plate or paper towel for 1 minute. Serve with salsa, guacamole or sour cream. So there you have it, a perfect on-the-run snack or heat up a pan full for a last minute dinner.



Pricing:
Cilantro: .68 cents
Lime: .50 cents
Cream Cheese: .98 cents
Monterray Jack: $1 (used a coupon)
Corn tortillas: $4
Chicken: $5.50 (I bought it on sale)
Total: $12.66

Linking up with Tempt my Tummy Tuesday, Blue Cricket Show & Tell, Idea Sharing Wednesday, and We did it Wednesday at Sew Much Ado.

Lemon Linguine

This pasta is truly heavenly. The linguine is great on it's own, but I like to add some grilled chicken on the side. It's also good with fish, I did a lemon pepper Tilapia last time, mmmm. There are lots of recipes for lemon linguine out there, trust me I've made a lot of them, but this one is the best. Some use lots of olive oil, or cream and one you used the starchy cooking liquid from the noodles to make the sauce. This recipe isn't too heavy, has lemon in every bite and you don't feel like you're just eating oily noodles. It makes a lot, so I usually half the recipe and we still have leftovers (it's even good cold as a pasta salad). Pile on the Parmesan (make sure to get the fancy shredded stuff) and enjoy!

Husband Rating: 5 stars (duh!)

1 lb linguine
4 Tbsp. butter
2 Tbsp. olive oil
2 cloves garlic, minced
1 lemon, juiced and zested
2 cups sour cream
1/2 tsp. salt (or to taste)
3/4 cup. fancy shredded Parmesan cheese
Parsley to garnish

Preheat oven to 375. Cook linguine according to package directions. In a skillet over low heat melt butter. Stir in minced garlic, cook 1-2 minutes. Add lemon juice and olive oil, turn off heat. Add sour scream and stir until smooth and creamy. Sprinkle with lemon zest and salt. Pour in the linguine and stir until combined. Pour creamy linguine into baking dish and bake, covered, for 15 minutes. Remove lid and bake for 5 minutes more. Squeeze lemon juice over the top and top with Parmesan cheese and parsley.


I got this great little juicer in the $1 bins at Target, it makes juicing the lemon sooo much easier. To get the zest I used a little cheese grater. You can't have too much lemon in my opinion, so I add about 2 Tbsp. of lemon zest to the sauce.


This time I made it I didn't have any linguine noodles, so I used spaghetti. Still delicious! Linguine noodles are flat, so they hold the sauce really well, but they are thinner and easier to eat than fettuccine. You can't go wrong!

Rescuing a box of gross crackers

You've done it too right? Bought a box of whole grain, healthy crackers only to discover they dry and kinda gross. I hate that, because I'm just too frugal to throw them away. I got a little creative and rescued that box that was destined for staleness in the back of the pantry.

Husband Rating: 5 stars (amazing!)

Here's what I did:

Cut 6 six boneless skinless chicken breasts into bite-size nugget pieces

Pour crackers into ziploc bag and crush. I used a rolling pin so they would be finely crushed, or you could take our your diet aggression and bang them on the counter:) To the cracker crumbs at 1/4 cup of parmesan cheese, 3 Tbsp. flour, dash of pepper and garlic salt.

Melt 1/4 cup of butter. Dip chicken pieces in butter, then put in the ziploc bag. Toss to coat. Preheat oven to 400 degrees. Lightly spray cookie sheet with cooking spray and arrange chicken nuggets. Bake 15-20 minutes or until chicken is cooked and breading is golden.

No joke here, they are quite delicious and crunchy! I served a handful with fries, carrots and ranch for lunch, so good. I divided the remaining nuggets into freezer containers (shown above) and tossed them in the freezer for a quick meal for later.

To reheat the frozen nuggets you can microwave them (since they're fully cooked) but it does make them a little soggy, I prefer the oven so they keep their crunch. I put them in for 15 minutes and 400* and they were piping hot and crunchy.

A few weeks later I served this meal w/ the same nuggets. I served mashed potatoes, chicken gravy, maple-glazed carrots and the very same chicken. I'm calling it Harvest Baked Chicken, because that sounds better than "Gross Cracker Chicken."

Now, go crush some crackers!

Chicken Sale? Now what?

Have you found a great chicken sale? What comes next? How can you make it useful?

I know I've bought a big package of chicken at some great price, forgot about it or didn't get it all used and ended up throwing half of it away. *gasp* I know, I'm so embarrassed:) I want to share my easy ideas for using chicken, listen up.

This picture is an average 1 month chicken supply. It's roughly 7 lbs, and cost me just under $14. I only buy chicken if I can find it for under $2/lb, that's my rule. I always purchase it from the meat counter instead of the aisle, that way they will package it for me however I want for free.

First, I have them pack 2 chicken breasts in one package, 2 chicken breasts in another and all the rest together. The wrapped packages you see have 2 pieces of chicken and are going right in my freezer. These are perfect for when I want to make something like Honey Dijon Chicken, Ritzy Chicken Nuggets, or Chicken Stir Fry. Simply put the chicken in your fridge the day before and you're good to go.

Next, you see the ziploc bags on the right? I get several marinades ready to go for a fast meal. Here I made Lemon Pepper Chicken (delicious on the grill), Sun-dried Tomato Basil (which is delicious with Asparagus Alfredo or for Smothered Grilled Chicken) and Teriyaki Chicken (which I use for my Teriyaki Noodle Bowls or a quick stir fry. And really, all I do is dump in the bottled marinades, you could totally make your own or go coupon some cheap Kraft marinades. After I add the chicken to the marinade I label and put right in the freezer. The night before I want to use it, I toss it the fridge to thaw. Delicious!

Finally, the last thing I do with the chicken it to cook and shred it. Click here to read my easy instructions on boiling and shredding chicken. I usually put 1 1/2 - 2 cups in each ziploc bag. Shred it or dice it, or some of each. It's soooo handy to have pre-cooked chicken to whip out right before dinner. I confess, sometimes I don't even have time to thaw the chicken. A few turns in the microwave and I'm in business. The cooked chicken is essential for quick meals like Chicken Quesadillas, Chicken/Rice/Bean Burritos and Chicken Tostadas. Throw it on Garlic Chicken Flatbread Pizza or make BBQ Chicken Sandwiches.

So what do you think? If you spend a few extra minutes prepping your chicken, you have a month full of chicken meals that are ready to roll.



Now go make something delicious with chicken!

(And for all your ladies from fabulesslyfrugal.com, I'm excited to be picking up my Zaycon Foods all natural chicken this weekend. I can't believe I got 40 lbs, of chicken for $1.48 per lb. I'm splitting it with my mom, but still, that is going to last me for months!!!)

Teriyaki Noodle Bowls

This meal fit nicely into my August menu because it was so cheap to put together. It's that time of year when lots of neighbors are giving you garden produce, so I was able to throw lots of yummy veggies in there that didn't cost me a penny. There are so many variations on this meal, but it's just so darn delicious:) I'm going to give you 2 sets of cooking directions; one for grilled chicken, and one for cooking the chicken right in with the vegetables.

Husband Rating: 4 stars

2 chicken breasts

1/4 cup + 2 Tbsp. Teriyaki sauce

2 cloves garlic

1/4 cup onions, sliced

2 carrots, slivered

1/4 cup green pepper, sliced

Your choice additional vegetables like: mushrooms, zucchini, squash or broccoli

2 pkgs. ramen noodles (use just the noodles, not the spice packet)

Grilled Chicken Directions:

Face it, grilled chicken tastes better. If you have the time and/or grill, do it. Marinate chicken at least 20 minutes (I did all day) in 1/4 cup teriyaki sauce. Grill until no longer pink. Meanwhile, in a pan over medium heat add drizzle of olive oil. Saute garlic, onions, carrot, green pepper and other veggies about 5 minutes or until tender. Stir in 2 Tbsp. teriyaki sauce. Cook noodles according to package directions (microwave or boil on stove). Pour noodles into a bowl, top with veggies and chicken. Serve with additional teriyaki sauce if needed.

Here are my veggies cooking up in the skillet. Good looking right?

One Pan Chicken Directions:

Marinate chicken for at least 20 minutes in 1/4 cup of teriyaki sauce. Slice chicken into long, thin strips. Drizzle a small amount of olive oil into a skillet over medium heat. Add chicken, garlic, onions, carrots, green pepper and other veggies. Cook and stir until chicken is no longer pink and veggies are tender, about 7 minutes. Cook noodles according to package directions. Place noodles in a bowl and cover with teriyaki chicken and vegetables. Serve with additional teriyaki sauce if needed.

My husband didn't want to try it with ramen curly noodles, so I made a handful of angel hair for him. He liked it just fine. The second time I made this I made a bowl of minute rice for his, he liked that better. Above is the angel hair. Also, I made this recipe with pork chips sliced in to strips the other day, quite delicious as well.

Grilled Chicken Tostadas

Yes, delicious tostadas. This recipe is amazing on the grill, but since we had wannabe hurricane winds outside, I just went for broiling in the oven. Tostada shells are just like hard shell tacos, except round and flat. I love the "Guerrero" brand, they should be right by tacos and tortillas at your grocery store. I covered the chicken and melted cheese with chunky guacamole, but you could go the lettuce/olives/salsa route too.

Note: I used some of my diced chicken that I always keep in the freezer. Makes for some speedy dinner prep! Click here for my easy instructions on getting chicken ready for your freezer. I just chop it, separate in to 2 cup portions, label and freeze. The night before simply place in your fridge to thaw, or if you are super last minute, give it a minute in the microwave and then right to your warm skillet. Simple pimple!

Husband Rating: 4 stars (he said refried beans would have made it a 5, lol, I'll work on that!)

2 cups cooked, diced chicken
1 Tbsp. fajita seasoning
1/2 tsp. favorite Mrs. Dash seasoning
1 1/2 cups grated cheese
8 tostada shells
1 avacado
1 large tomato
1/4 cup red onion
1 tsp. lemon juice
Pinch of Salt
Sour cream, optional

Add fajita seasoning and Mrs. Dash to your chicken. (My chicken was still partially frozen, so I added a Tbsp. of butter to a warm skillet and stirred it around w/ the seasoning.) Heat oven to broil. Layer tostada shells on a cookie sheet.

Spread around 1/4 cup of chicken on to each tostada.

Add a handful of cheese to each tostada.

Broil for 4-5 minutes, or until cheese is melted and tostada shell is warm and golden. Top with guacamole, sour cream and favorite toppings.

Chunky Guacamole:

I threw 1 avacado, 1 large tomato and 1/4 cup of red onion into my magic bullet and pulsed for a few seconds. Stir in lemon juice and a dash of salt. If you don't have a food processor, mash avacado and add in diced tomatoes and onions. Yummy stuff!

Winger's Sticky Fingers

There's a restaurant around here called Winger's. They serve this amazing sauce on their wings and chicken, it's so spicy and sweet and delicious! My aunt in Portland can't visit Idaho or Utah without hitting Winger's. A student of mine gave me this recipe for one of his demos during class, I finally tried it out this week. Amazing!!! Husband couldn't believe how much it tasted like the original Winger's sauce, but it didn't cost $12 for an entree! I want to have a party now and serve these . . .

Husband Rating: 5 stars

Note: You have to use Frank's hot sauce, no other brand. Target often has internet coupons you can print for 50 cents off a bottle. Every grocery store has them, has to be Frank's!

2 Tbsp. Frank's hot sauce

3/4 cup brown sugar

2 Tbsp. water

In a saucepan over medium heat stir together Frank's, brown sugar and water. Cook and stir until sugar is dissolved, then cook and stir for 2 minutes longer. Remove from heat. Sauce will thicken as it cools. In a tupperware container add sauce and chicken, seal and shake to coat.

We used Tyson Crispy Chicken Strips from the freezer section. You could make your own or toss it with wings or chicken breasts instead. The sauce makes enough to cover about 10 chicken strips, so double or triple as needed.

Here is the gooey plate in all its deliciousness. I can't wait to make it again, it was finger-licking amazing!

Garlic Chicken Pizza

Pizza is so delicious, and since there are a million ways to serve it, I don't mind making it 3 or 4 times a month. Last night we enjoyed this Garlic Chicken Pizza, with tomatoes, spinach and red onions. It was amazing, truly amazing. I sent the leftovers with my husband to work and the other guys wanted to know where he bought it. He said he was proud to admit that his wife made it:) Love that! Sorry the pictures are kind of bright, but you get the idea.

Husband Rating: 5 stars

Note: I used my Best Ever Bread Dough for the crust. It made enough dough for one large cookie sheet of pizza and there was enough leftover for 10 breadsticks. You could make 2 medium pizzas, or one large and some breadsticks. Don't forget, you can also make a dessert pizza or cinnamon sticks with melted butter and sprinkled with cinnamon and brown sugar.

1 recipe of Best Ever Bread Dough or your favorite pizza crust

1 cup cooked, diced chicken

1 Tbsp. butter, melted

2 Tbsp. Parmesan cheese

1/4 red onion slices

3/4 cup fresh spinach, chopped

1/4 cup Caesar salad dressing

1 1/2 cups cheese, grated

1 tsp. Italian seasoning or Mrs. Dash garlic seasoning

Preheat oven to 400 degrees. Roll out your dough in pizza pan, poke 10-15 holes with a fork, this helps your crust cook evenly. Bake the pizza dough for 10 minutes. In the meantime, stir together melted butter, cooked chicken, parmesan cheese and seasoning. After dough has baked for 10 minutes, assemble the pizza. Spread a thin layer of the Caesar dressing over the dough. Sprinkle the cheese. Spread around diced chicken, spinach, red onion and tomatoes. Bake for another 5-7 minutes or until cheese is melted and crust is golden brown.

Baking the crust first is a little trick that makes your pizza perfect every time. If you baked the chicken in the oven for the whole 15 minutes it would dry out and get a little crusty, while 5 minutes is just enough to make your cheese melty and finish off making the crust golden. Yum!

Stuffed Chicken Breasts (provolone & asparagus)

First of all, let me begin by saying HAPPY 100 POSTS TO ME! My blog is getting bigger and better so thanks for sticking around:) I always enjoy a chicken when it's baked with gooey cheese. The provolone is so heavenly melty, the chicken is tender and the asparagus is tender flavorful. I considered breading the chicken, so it's more like a cordon bleu, but I decided to keep things lighter and simpler. I really liked the lemon drizzle sauce over the chicken and potatoes, but husband enjoyed it without. I only used 4 chicken breasts here, but some where kind of fat or weird shaped so I split them, you can see my mini creations on the pan. Yummy!!!

Husband Rating: 4 stars

4 chicken breasts

12 stalks asparagus (thin, or slice them lengthwise)

4 slices provolone cheese

4 cloves garlic, finely chopped

1 tsp. thyme

Heat oven to 400. Steam asparagus in hot water in the microwave or stove top for about 2 minutes. Pound chicken until thin. Fill each flattened chicken breast with cheese and 3 spears of asparagus and sprinkle with thyme. Roll and secure with a toothpick. Lightly spray the bottom of baking dish with cooking spray. Toss minced garlic over the bottom of the baking dish and place rolled chicken in dish over garlic. Bake for 25 minutes or until chicken is done and cheese is melted.

Lemon Drizzle Sauce (optional)

1 cup chicken broth

3 Tbsp. butter

1/4 cup flour

1/4 cup lemon juice

Bring butter, chicken broth and lemon juice to a simmer. Add 1/4 cup of flour and whisk until smooth. Drizzle over chicken.

Joining Blessed with Grace for:

Crispy Chicken Strips

Did you stock up on yummy tortilla chips too? And now you're stuck with 6 bags of crumbly crushed chips that nobody will eat? Don't throw them out - make crispy chicken strips!

I made a whole pan full of these crunchy, crispy yummies and froze half. Most tortilla chips are pretty salty on their own, so I didn't even add any seasoning. The lemon juice really helps keep the chicken tender while you bake, I couldn't really taste the lemon, but it made the chicken soft. Low fat, practical and delicious!

Husband Rating: 4 stars

4 boneless skinless chicken breasts
6 Tbsp (3/4 cup) butter, melted
1 tsp. lemon juice
1 1/2 cups crushed tortilla chips
1/3 cup flour

Preheat oven to 400 degrees. Slice chicken into long, thin strips. (My Albertsons chicken breasts were pretty fat, so I cut them in half both ways, if you need to pound them out to be an even thickness go for it.) Place flour in a shallow dish. In another dish combine melted butter and lemon juice. Pour tortilla chips into a large ziploc bag, run over with a rolling pin to make tortilla chips finely crushes and even sizes. Place chicken in flour dish and lightly cover then submerge in butter lemon juice mixture. Toss chicken into ziploc bag, shake to coat. Layer on a lightly greased baking sheet and bake for 17-20 minutes or until chicken is no longer pink and coating is golden.
Serve with cucumber stacks, carrots and your favorite dipping sauce.

Freezer Instructions: Place cooled chicken into a ziploc bag, label and date. To reheat microwave for 1-2 minutes or warm in skillet. Use within 2 months.

Buffalo Chicken Fingers

This recipe is super easy to double or triple if you have a crowd coming over. I like to dip these in ranch with celery on the side, but any yummy sauce will do! Husband usually sneaks in a dash or two of Frank's Hot Sauce, yum!

Husband Rating: 5 stars

2 boneless skinless chicken breasts
1/3 cup flour
1/4 tsp. salt
1/8 tsp. pepper
1 egg
1 tsp. onion salt
1/4 tsp. garlic salt
1 tsp. chili powder
Oil for frying

Slice chicken into strips, about 8 strips per piece.
In a bowl beat egg with a fork. In a separate bowl
combine flour, salt, pepper, onion salt, garlic powder
and chili powder. Dip chicken into egg and then coat
with the flour mixture. Fry in 1/2 inch oil until golden
brown, about 4-5 minutes on each side.

Sweet n Sour Chicken

This is another one of those recipes that I used every year while teaching high school Home Ec. I'm not to crazy about the whole sweet and sour thing, but my students raved about it. This recipe is so easy and you can't mess up (I promise, if sophomore boys more concerned about flirting with senior girls could make this meal a success- you can too!) You can purchase bags of frozen Asian vegetables, these are convenient, but I have a picky husband so I'm sticking to the recipe here. This recipe is easy to double or triple, this makes about 2-3 servings.

Husband Rating: 4 stars

1 large boneless chicken breast
2 carrots, sliced
2 TB onion, sliced
1 1/2 tsp. vegetable oil
3 TB cornstarch
1/8 tsp. pepper
1 can 8 oz. pineapple (chunks, not crushed)
1/3 cup pineapple juice (save from can above, don't drain!)
2 TB lemon juice
2 TB soy sauce
1/4 of a green pepper, sliced
3 TB ketchup
3 TB sugar
1 cup chicken broth
2 cups hot, cooked rice

In a skillet over medium heat cook chicken, onion, carrot and green pepper in oil until veggies are tender and chicken is no longer pink. In a bowl stir together sugar, cornstarch, pepper, pineapple juice and chicken broth until smooth. Whisk in soy sauce, lemon juice and ketchup. Pour over chicken in skillet and stir together. Add pineapple chunks. Bring to a boil and stir for 3 minutes. Serve over warm rice.

Baked Spinach Chicken Parmesan

Muchas gracias to Kristi for introducing me to this delightful recipe. I don't throw creamy sauces in the oven very often so I was quite nervous about how it turn out. Wowee, this is one of those recipes that made my husband fall in love with me all over again. I served it over fettuccine noodles, his favorite. I can't wait to make this again, it was perfect in every bite. I used two large chicken breasts and cut them in half, so it made 4 servings. I baked this easily in an 8x8 glass dish. I do need to note that personally, I think canned and frozen spinach is disgusting, smells and oozes. I only use fresh spinach, it was delicious in this recipe. You will feel like a chef at Olive Garden when you present this outstanding dish!

Husband Rating: 5 stars

2 large boneless chicken breasts halved, or 4 small

1/3 cup + 1 Tbsp. Parmesan cheese

1/4 tsp. Italian Seasoning

1 clove garlic

3 Tbsp. onion, diced

1 Tbsp. butter

1 Tbsp. flour

1/2 cup milk

1/2 cup sour cream

1 cup fresh spinach, washed and chopped

Additional Parmesan cheese or roma tomato for garnish

8 oz fettuccine noodles, or your favorite

Preheat oven to 350. In a shallow dish combine Parmesan cheese and Italian seasoning. Roll chicken into Parmesan mixture and arrange in baking dish. In a saucepan, melt butter over medium heat. Saute onion and garlic until tender. Stir in flour. Whisk in milk and sour cream, stir until bubbly and smooth. Stir in 1 Tbsp. Parmesan cheese and chopped spinach. Pour over chicken. Bake, uncovered, for 35 minutes or until chicken is no longer pink. Halfway through baking, cook noodles according to package directions. Spoon chicken and sauce over noodles, garnish and serve.

BBQ Chicken Sandwich

It doesn't get any easier than this! If you have leftover chicken, tossing in BBQ sauce makes the perfect meal. Confession time: I've even used canned chicken for this recipe. I like to buy lots of chicken when it's cheap (like $1.88/lb this week at Albertsons) and cook it, shred it, then freeze it. For my easy shredded chicken directions click here. I'm pretty easy to please when it comes to BBQ sauce, fancy or store-brand satisfies me. I always give it a dash of black pepper and let it do its thing. Toasting the bun makes these even yummier, and serve with some crunchy veggies or fries.

Husband Rating: 4 stars

6 hamburger buns

2 cups cooked, shredded chicken

1/2 cup (approx.) BBQ sauce

Over medium heat, stir together chicken and BBQ sauce until hot. Toast buns. Spoon chicken over buns and serve.

(See, I told it you it was easy!)

Crunchy Honey-Dijon Chicken

Oh, what a delicious dinner. I am so hooked on honey dijon mustard. It's surprisingly light, still creamy and delicious in dinner recipes. The boneless skinless chicken breasts that I bought at Albertsons were kind of fat, so I sliced each one in half through the middle. They were thin and easier to work with, plus they cooked very quickly. So this recipe made 4 pieces of chicken, although it was 2 large chicken breasts. I buy the off-brand cheapest corn flakes available for homemade bread crumbs, they are yummy and crunchy, but don't buy anything fancy. Enjoy every bite:)

Husband Rating: 5 stars

2 large boneless skinless chicken breasts (sliced in half, or 4 small)
1 1/2 cups corn flakes
1/3 cup Parmesan cheese
3 Tbsp. Honey Dijon Mustard
2 Tbsp. butter, melted
1/8 tsp. Thyme

Preheat oven to 400. In a shallow dish stir together melted butter and honey dijon mustard. Sprinkle in thyme. In a ziploc bag crush corn flakes, I used a rolling pin on top of the sealed bag. Stir in Parmesan cheese. Dip each piece of chicken in butter/mustard mixture and then place in bag. Seal and shake to coat. Layer into a lightly greased dish and bake for 20 minutes or until chicken is no longer pink and breading is lightly toasted.

Linking up with Tempt My Tummy Tuesday!