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Old 07-25-2013, 08:23 PM   #1201
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I hope you like it, Kimmy. I make it with full fat sour cream as well, it's good both ways
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Old 07-26-2013, 03:35 PM   #1202
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kimmie--I am making the pumpkin protein bars and following the above ingredients. I get 72.5 calories per bar rather than 41. Is it 8 servings for sure? Could you double check for me?
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Old 07-26-2013, 05:38 PM   #1203
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DD Pizza Omelete

B's Down Day Pizza Omelet
270 calories

1 egg, large
1 egg white, large
Olive oil release spray
Salt and coarse grind black pepper
Hand full of chopped fresh chives
1/3 c. small chopped fresh green beans
1 oz. Boar’s Head Turkey Pepperoni
1 tbs. Parmesan cheese
1/4 c. homemade marinara sauce (or low cal/carb)
Dash of Italian seasoning (to taste)
4 cherry tomatoes cut in half
3 black olives cut in half
Butter lettuce

Mix up egg and white, add 2 tsp. water. Set aside
Spray a non-stick 8” skillet with olive oil spray.
When hot, add green beans, and chives. Cover and allow
to steam for about 3 minutes. Remove lid and add eggs,
Let them set up about half way through. Now add your
pepperoni , marinara and cheese and seasonings.
Lid it and let it steam a few minutes. Remove to your plate.
Decorate with butter lettuce around plate, add your cherry tomatoes
And black olives. Eat this beautiful food.
*If your program allows; add ½ to 1 tsp. x-virgin olive oil as a drizzle.
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Old 07-26-2013, 06:19 PM   #1204
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B'S DOWN DAY FISH CAKES
DD FISH CAKES FROM BARBO

1 lb. fresh white fish (I use bass from DH's fishing days)
1 egg
1/3 c. red onion
1/3 c. shredded carrot
Squeeze of lemon
Tb. horseradish
Salt and Pepper (we like a lot of coarse grind pepper)
2 tbs. oat fiber (to bind)
1 tbs. Simply Asia (sweet ginger garlic seasoning) optional.
2 tsp. peanut oil
Place cut up fish into bowl of food processor. Using s blade
chop the fish until it looks a bit like mousse paste. Remove.
Add the onion, carrot, lemon juice, horseradish and seasonings.
When finely chopped add the fish back in the bowl with oil,
the egg and the oat fiber. Pulse until well combined.

Make balls and mash down a bit. If need be use a bit of water
on your hands while forming the balls.

Spray a non-stick pan and fry the fish cakes for a couple minutes
each side. Don't overcook as these will dry out.
Serve with Cole slaw, shredded cooked cabbage or any stir fry.
Shirataki noodle bowl with chicken broth would be good as well

1/2 half of recipe is only 140 calories.
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Old 07-27-2013, 06:01 AM   #1205
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Quote:
Originally Posted by Barbo View Post
B'S DOWN DAY FISH CAKES
DD FISH CAKES FROM BARBO

1 lb. fresh white fish (I use bass from DH's fishing days)
1 egg
1/3 c. red onion
1/3 c. shredded carrot
Squeeze of lemon
Tb. horseradish
Salt and Pepper (we like a lot of coarse grind pepper)
2 tbs. oat fiber (to bind)
1 tbs. Simply Asia (sweet ginger garlic seasoning) optional.
2 tsp. peanut oil
Place cut up fish into bowl of food processor. Using s blade
chop the fish until it looks a bit like mousse paste. Remove.
Add the onion, carrot, lemon juice, horseradish and seasonings.
When finely chopped add the fish back in the bowl with oil,
the egg and the oat fiber. Pulse until well combined.

Make balls and mash down a bit. If need be use a bit of water
on your hands while forming the balls.

Spray a non-stick pan and fry the fish cakes for a couple minutes
each side. Don't overcook as these will dry out.
Serve with Cole slaw, shredded cooked cabbage or any stir fry.
Shirataki noodle bowl with chicken broth would be good as well

1/2 half of recipe is only 140 calories.
This looks like a winner! Great calorie bargain. I'm making this tonight.
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Old 07-31-2013, 11:56 AM   #1206
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I made a yummy mocha frappé last night when I wanted something a bit sweet - 1 cup Trader Joe's coconut milk that comes in the aseptic 1 quart carton (60 cals), 1 heaping tsp. Hershey's Special Dark cocoa powder (< 5 cals), 1 heaping tsp. instant decaf coffee powder 0, 1/4 tsp. NuNaturals NuStevia No Carbs powder, 1/2 tsp. glucomannan powder 0, and about 6 ice cubes. Blended up in the Vitamix. Filled up my 16 oz. glass with deliciousness for about 65 calories!
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Old 07-31-2013, 05:11 PM   #1207
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Thanks Char,
I am making this right now.
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Old 07-31-2013, 08:08 PM   #1208
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Hope you enjoy it as much as I did, Barbo!
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Old 08-01-2013, 05:01 AM   #1209
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Cucumber Sandwiches from Getting Fit at Fifty:

Cucumber, lean turkey lunch meat, green onion, laughing cow cheese

cucumber sandwiches.jpg
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Old 08-01-2013, 07:10 AM   #1210
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Saving my place.
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Old 08-01-2013, 10:13 AM   #1211
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Quote:
Originally Posted by Redeemed View Post
Cucumber Sandwiches from Getting Fit at Fifty:

Cucumber, lean turkey lunch meat, green onion, laughing cow cheese

Attachment 50857
That is a great idea!
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Old 08-01-2013, 05:04 PM   #1212
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Quote:
Originally Posted by LoCarbGal View Post
That is a great idea!
.

I was just going through the food porn thread and see that a while back Dottie had aready posted this recipe (minus the green onion) - so it must be good!
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Old 08-01-2013, 07:30 PM   #1213
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Potato wedges - I baked up 5 medium russet potatoes last night. Tonight, I took one and quartered it lengthwise and put on a foil-lined baking pan. Sprayed lightly with olive oil spray, then sprinkled with garlic salt, paprika, and just a smidge (less than a teaspoon total) of green-can Parm. Roasted in a preheated 400* oven for 15 minutes and then ate 2 wedges with white cheese SCQ and 2 wedges with SF ketchup. Smack-a-lip good!
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Old 08-04-2013, 09:22 AM   #1214
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Very Low Cal eggwhite and celery dish

Ingredients

4 large Egg Whites, beaten
1 cup Chopped Celery, chopped (I find this is about 3 stalks)
2 stalk Fresh GREEN ONIONS, chopped
1/4 cup Chicken Broth
2 tsp Parmesan Cheese
1 second Butter Flavored Cooking Spray

Directions

Beat egg whites, cheese and 2T broth, salt and pepper.
Spray a non-stick skillet with cooking spray (I prefer butter flavor) and saute the celery and onions until soft, adding 1-2T broth as needed.
Pour the beaten egg whites over and scramble into the veggies. Cook to desired doneness.

Serves 1 @ 107cals; 1.5g fat; 6g carbs; 3g fiber; 17g protein

Make it a meal: use 1 whole egg and 3 whites for a total of 160 cals instead.
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Old 08-05-2013, 08:34 AM   #1215
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Char your potatoes sound amazimg will pick up potatoes next time UI go shopping
thanks
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Old 08-09-2013, 06:02 PM   #1216
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Zucchini Casserole

It's not actually my recipe, so I can't take credit, but it *is* great, and easily modifiable to taste, or calories.

1 lb. zucchini (approximately 2 medium)
1 Tbsp olive oil
1/3 cup chopped onion (about 1/2 of a medium onion)
3 cloves garlic
3/4 lb. tomatoes (fresh or canned - about a one lb. can of whole tomatoes, drained)
1 tsp Italian herbs or oregano
Salt and pepper
1 cup Italian cheese mixture (packaged, or a mix including, for example, Mozzarella, Parmesan, provolone)
Preparation:
Heat oven to 400° F.

1) Heat the oil in a medium saucepan. Sauté the onion in the oil for 2 to 3 minutes, then add the garlic and cook for another 30 to 60 seconds, until the garlic is fragrant. Cut tomatoes in 3 to 5 pieces, and add, along with the herbs and spices.

2) Cook over medium heat until the liquid is mostly gone (but not dry), stirring occasionally -- it should end up being about a cup. This should take about 5 to 10 minutes.

3) Meanwhile, cut the zucchini into slices approximately ¼ inch thick. Take the largest slices and line the bottom of a 9 X 9" or 8 X 8" pan.

4) Spread about ¼ of the tomato mixture on the zucchini (don't even try to spread evenly; it won't work), followed by ¼ cup of the cheese.

5) Continue layering. It should come out to four layers, but if it only makes three, just try to divide things relatively evenly. Don't put the final layer of cheese on yet.

6) Bake for 20 minutes. Top with the rest of the cheese, and lower the temperature to 375 F. Bake for about 20 more minutes, or until cheese is golden brown.
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Old 08-11-2013, 03:15 PM   #1217
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I just read this recipe for something that sounds awesome. Grilled or baked (or pan cooked) chicken breast/thigh with 1 wedge of LC blue cheese spread on top drizzled with Frank's Hot Sauce.

ETA: Some please share how you get your LC cheese to melt with cabbage. I have done it several times and it just ends up clumpy, and not distributed evenly at all. I've tried adding water, but that didn't help much at all either.

Last edited by Librarygirl; 08-11-2013 at 03:17 PM..
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Old 08-14-2013, 03:33 PM   #1218
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Today is a DD or Down Day for JUDDD program.
This soup is so good and filling and low calorie/carb/points
that I wanted to share it with you all.

Asian Chicken Noodle Soup
1 serving
1 quart plus 1 pint homemade chicken broth
3 oz. chicken tenders, bite size
1 garlic clove very fine chopped
Ginger if you like it (to taste)
2 tbs. or to taste of Tamari soy sauce
Celery heart thinly sliced
Bean sprouts if you have them (raw for the bowl of soup)
White pepper
1 bag Shirataki spaghetti*cooking instructions
3 tbs. egg whites (optional)

Garnishes and seasonings:
Asian hot sauce
Tamari if needed
Cilantro, chopped
*1/2 lemon for garnish
1/4 c. chives or scallions, finely chopped

*Shiratake:
Rinse the noodles very well. Use a colander and have
a small bowl handy. Now squeeze 1/2 lemon over the noodles.
Fluff with hands and then rinse. They will smell neutral.
Place them in a 2 c. Pyrex measure, add a tsp. of chicken
bouillon paste or cube, stir around and microwave for 2 min.
Noodles are ready for use.

Bring broth up to a boil, turn down to simmer and drop in chicken,
celery, garlic and cook for 3 minutes. Add Tamari, ginger, white
pepper, stir well. While broth is simmering, add the egg whites as
you would for egg drop soup, then add your noodles.
All done. This does not take long at all. Especially when you just
organize your products.

For the bowl:
Ladle in as much as you want, add the chopped cilantro, the
Asian hot sauce, scallions or chives, bean sprouts. and eat.
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Old 08-16-2013, 05:48 PM   #1219
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Portobello Cap Single-serve Pizza

1 4" Portobello mushroom cap (32)
1 TBSP pizza sauce (18)
1/3 C "Go Veggie!" Mozzarella (70)
3-4 raw baby spinach leaves (3)
1/4 tsp garlic powder

Bake mushroom cap only for 5 minutes at 375. Remove and add sauce and toppings. Replace in oven for 20 min.

This version is 123 calories and vegan. Feel free to use pepperoni instead of spinach, real cheese instead of lactose free vegan, and any other favorite toppings. It's so small, you can't do much harm, and the mushroom cap is very filling.

Turkey pepperoni and black olives 138 cal.

Last edited by jayjay; 08-16-2013 at 05:49 PM.. Reason: added image
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Old 08-16-2013, 08:07 PM   #1220
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Jay Jay

Your big pizza mushroom looks delish.
Boar's Head brand makes a very low carb/calorie turkey pepperoni for
those that want to indulge in a bit of meat.
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Old 08-17-2013, 09:19 PM   #1221
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Gasp! Dottie I have never seen you before! I love it. You look great!

So does that Portobello pizza.
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Old 08-18-2013, 08:15 AM   #1222
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Thank you
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Old 08-18-2013, 08:28 AM   #1223
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Love the porta pizza!! I want to try that and the cucumber sammy!
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Old 08-19-2013, 07:05 PM   #1224
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This is a take on the original Atkins Revolution rolls, but using flax in place of cottage cheese.
The texture is a little sturdier and this doesn't "mound", it makes a flat sheet that you cut into six slices @ 56 calories and just 1.5g carbs (1.3g of fiber!) it's a good low-carb option that doesn't have the real eggy taste of the originals, and no dairy.

Flax-o-lution Sheet Bread

Ingredients

3 Large Egg
1/5 tsp Salt
3 tbsp Golden Flax Meal
3 g Cream Of Tartar

Directions

Separate eggs.
Beat whites and tartar until stiff.
Mix flax and yolks along with a pinch of salt and just a drop of sweetener and fold into the whites.
The whites will deflate somewhat and this comes out like a thick pancake batter once it sits for about 1 minute after mixing.
Spread onto a parchment lined 9x 13 cookie sheet with a lip and bake at 350 for 25 minutes.
You want this to feel dry to the touch in the center, it should brown lightly and feel "springy".
Cool on a rack and cut into 6 pieces.

Nutrition Facts
Serving Size: 1 slices
Amount per Serving
Calories 56
Calories from Fat 30.6
% Daily Value *

Total Fat 3.4g
5%
Saturated Fat 0.7g
3%
Cholesterol 87.5mg
29%
Sodium 134.8mg
5%
Total Carbohydrate 1.53g
0%
Dietary Fiber 1.2g
4%
Sugars 0.2g

Protein 3.75g
7%
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Old 08-23-2013, 09:10 AM   #1225
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Hellooooooo Dottie!!!
Nice Pic!
Thanks for the Flax Flat bread recipe, I think i'll pass it along to my mom, since she doesn't care for the 'eggy' taste of oopsies. I don't know what I'm doing but mine aren't eggy, but it's good to have options.

I've made "white" bread by just whipping egg whites into meringue and baking them dry in flat sheets. They are just like sheets of white crustless bread that has been flattened for finger sandwiches. Great with cucumber and deli sliced meat.
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Old 08-23-2013, 09:16 AM   #1226
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Thank you
Make sure about the parchment or else this sucker will stick like crazy
Still makes decent "bread crumbs" that way, but hard to hold a sandwich together
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Old 08-25-2013, 01:41 PM   #1227
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I've been reading paleo/primal blogs and chia jams are very popular but usually have added honey or agave, which I don't care for.
I was playing around today and came up with this DD JUDDD acceptable variation that's "clean eating" and tasty
I'm going to pick up some frozen or fresh blueberries this week and try one with blueberry, lemon zest and poppy seeds

Stevia is adjust to taste. I used Vanilla stevia, about 1/2 a dropper full because the berries were sweet enough.

Double Berry Chia Jam

Ingredients

3 cups Whole Frozen Strawberries
1 cup Fresh Cranberries
5 drops Stevia Glycerite**
6oz water
3 tbsp chia seeds
1 tbsp Lemon Juice Raw
pinch of salt

Directions

Simmer the berries, water, salt and a little of the stevia (or sweetener of your choice) until the berries break down and thicken.
Add a little more water, if needed.
This should only take about 3 minutes once it starts to boil, stir constantly.
Remove from heat and add lemon juice. Taste and add more sweetener if you need it.
Puree to desired consistency, though you can leave it as-is once the berries are broken down.
Stir in the chia seeds and spoon into a lidded container.
Refrigerate 30 minutes, then stir well.
At this point, add 1T more chia if needed.
Check again at 30 minutes.
It's now ready to use, but I'm going to chill it overnight

This makes 3.5-4 cups of jam/jelly.
I calculated the nutrition based on 4 cups @ 64 tablespoons (yes you can freeze it, I think lol) @ 1T as a serving:

Nutrition Facts
Serving Size: 1 Tablespoon
Amount per Serving
Calories 6
Calories from Fat 1.9
% Daily Value *

Total Fat 0.21g
0%
Saturated Fat 0g
0%
Cholesterol 0mg
0%
Sodium 4.45mg
0%
Total Carbohydrate 1.05g
0%
Dietary Fiber 0.44g
1%
Sugars 0.49g

Protein 0.14g
0%

Est. Percent of Calories from:

Fat
%
Carbs
68%
Protein
9%
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Old 08-26-2013, 05:52 AM   #1228
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This tastes like a soft shortbread, so it could be stiffened up with a little more coconut flour and made into cookies, I'm thinking.

Coconut/almond flour rounds
Makes 4 rounds

Ingredients

1 tbsp Butter
1 Large Egg, beaten
2-3T Tap Water
1 drop Ez-sweetz
2 tbsp Coconut Flour
2 tbsp Almond Flour
1/8 tsp Baking Powder

Pinch of salt
1/8 tsp Cooking Spray


Directions

Mix dry ingredients and set aside.
Spray 4 cups in a muffin top pan very well with cooking spray and pre-heat oven to 350.
Melt butter in a mixing bowl then add the egg and other wet ingredients and mix well.
Stir in the dry and beat for a few seconds, you want it smooth.
Spoon equally into the 4 prepared pan wells.
Wet your hand and pat it down gently. They won't spread much, so try to pat the evenly.
Bake at 350 for 12-15 minutes, until golden brown.
Let cool completely before removing or they may crumble.
Once they're cool, they're a little more sturdy.

Serve as is or toast in a non-stick skillet sprayed with butter flavored cooking spray. (Or real butter if it's an up day).

Nutrition Facts
Serving Size: 1 rounds
Amount per Serving
Calories 79
Calories from Fat 54.0
% Daily Value *

Total Fat 6g
9%
Saturated Fat 2.43g
12%
Cholesterol 51.25mg
17%
Sodium 123mg
5%
Total Carbohydrate 3g
1%
Dietary Fiber 2.38g
9%
Sugars 0.47g

Protein 3.68g
7%

Est. Percent of Calories from:

Fat
69%
Carbs
15%
Protein
18%

**Note: you can reduce or eliminate the butter, but it adds a really nice flavor and improves the texture.
If you don't use it, subtract 25 calories per round (54 calories per round).
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Old 09-01-2013, 07:18 AM   #1229
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Mock-O Bell Steak Tacos

Steak:
4oz very lean sirloin steak, sliced in half so you have 2 thin pieces
2 tsp chili powder you like
1/4 tsp ground cumin
1/4 tsp garlic powder (or garlic salt, omit salt then)
1/4 tsp onion powder
1/8 tsp salt
pinch of mexican oregano, crushed, if you can fine it. If not, leave it out

Toppings:
1oz avocado
2T walden farms ranch dressing
1 cup shredded lettuce
1 small tomato, diced
1oz diced onion
2T 2% shredded cheddar cheese

"Tortilla":
1 Joseph's or other low-carb pita, split into 2 rounds


Mix the spices and rub on the steak, set aside at room temperature for 10 minutes.
Blend the avocado and dressing, add a little pepper, set aside.

Heat a skillet or foreman type grill. Spray lightly with cooking spray and sear the steak about 1 minute on each side. Cook an additional minute if it's not cooked as much as you like.
Slice thinly and divide among the 2 "taco" rounds.
Top with the remaining ingredients.
*I didn't include salsa, but you can mix 1T into the avocado ranch dressing for 5 more calories*

Whole recipe makes 2 tacos:
318 calories; 14.3g fat; 17g carbs; 7.6g fiber; 36.3g protein
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Old 09-01-2013, 09:09 AM   #1230
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YUMMY!!!!:yu mmy:
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