Share Your Favorite Healthy Recipes!!

[NWFlyer 2]

Okay, right about now the Belly-Offers are getting bored with what they're eating. They're thinking about being baaaaaad. Let's post our favorite healthy recipes to give people some ideas and inspiration.

I posted two here yesterday. Here's a couple more:

Chicken, Okra, and Sausage Gumbo

1 broiler-fryer chicken, about 3 lbs, cut up
4 cups chicken broth, canned or homemade
2 cloves garlic, finely chopped
1 bay leaf
1 1/2 tsp salt
1 tsp leaf thyme, crumbled
1/2 tsp pepper
1/2 lb turkey sausage links
2 cans (16 oz each) tomatoes, broken up
1 large onion, chopped
1 lb okra, fresh or frozen, cut into 1/2 inch pieces
1 c. frozen whole-kernel corn
1/4 tsp. tabasco

1. Combine chicken, broth, garlic, bay leaf, salt, thyme, and peper in a large Dutch oven or saucepan. Bring to boiling over high heat. Lower heat; cover and simmer 25 minutes or until chicken is tender. Remove chicken from broth using slotted spoon. Skim fat from broth. When cool enough to handle, remove bones and skin from meat; discard. Cut meat into bite-size pieces. Leave broth in pan.
2. Meanwhile, cook sausages in small skillet over medium-high heat until brown all over. Drain on paper towel. When cool enough to handle, cut into 1/2 inch thick slices.
3. Add tomato, onion, and sausage to broth in pan. Cover and simmer 10 minutes. Add okra, corn, tabasco, and reserved chicken. Cover and simmer 10 minutes or until okra is tender. Remove bay leaf.

8 servings. Per serving: 227 calories, 26 g protein, 7 g fat, 15 g carb

Most of the time I just make this with a couple of boneless chicken breasts because I'm lazy, and at Thanksgiving I almost always make this with the leftover turkey. It freezes really well and has a lot of flavor.


Chicken with Basil-Mustard Sauce

2 tbsp flour
1/4 tsp salt
1/4 tsp pepper
4 boneless, skinless chicken breasts, about 1 lb
1 to 1 1/4 cups reduced-sodium chicken broth
1/4 c. white wine
1 tbsp dijon mustard
2 tbsp olive oil, divided
2 tbsp chopped shallots
2 tbsp chopped basil

Stir together flour, salt, and pepper in a shallow bowl. Lightly dredge chicken breasts in the flour mixture, reserve remaining flour. In a bowl, combine 1 cup broth, the wine, and mustard; set aside.

Heat 1 tbsp oil in a large skillet over high heat until hot but not smoking. Add chicken breasts, reduce heat to medium-high, and saute chicken until light golden, about 2 minutes per side. Transfer chicken to a plate.

Put remaining tbsp of oil into skillet. Add shallots and cook over medium heat until beginning to brown, about 30 seconds. Stir in reserved flour and cook 30 seconds. Pour in wine mixture and bring to a boil over high heat. Return chicken to skillet with any juices that have accumulated on plate. Reduce heat to medium, cover and cook 2 minutes per side or until chicken is just done. If sauce is too thick, whisk in remaining 1/4 cup broth. Add in basil.

Nutrition info: 1 breast, 1/4 c. sauce
223 calories, 8 g fat, 1 g saturated fat, 5g carbs, 28 g protein.

I haven't actually tried this one, but it sounds REALLY good.

"There is only one basic human right, the right to do as you damn well please. And with it comes the only basic human duty, the duty to take the consequences." -P.J. O'Rourke

[karenmeal 0]

Here are my favorite two. You use one pork tenderloin and divide it between the dinners. Each recipe serves two:

Crusty Pork Tenderloin with Sweet Potato and Apple

1 tbsp chopped fresh parsley
1 tspn grated lemon zest
1 garlic clove minced
1 tspn extra-virgin olive oil
1/2 tspn salt
1/2 tspn coarsely ground black pepper
1 (1 pound) pork tenderloin trimmed of visible fat
1 large (10 oz) sweet potato, peeled and cut crosswise into 8 slices
1 tbsp water
1 apple cut into 6 wedges
1 tspn packed dark brown sugar
1/8 tspn cinnamon

1. Preheat oven to 450. Spray a 9 x 13 inch baking pan with non-stick spray
2. Mix parsley through pepper into a paste in a small bowl. Place pork in baking dish and spread the mixture on top of the pork and let stand 5-10 minutes.
3. Place sweet potato slices and water in a small microwaveable casserole dish. Cover and microwave on high until parcooked, 3 minutes. Drain.
4. Place sweet potato slices and apple wedges around the pork. Lightly spray the sweet potato and apple with non-stick spray and then sprinkle with the sugar, cinnamon and remaining saltt. Roast until an instant-read thermometer inserted in the center of the pork registers 160. About 30 minutes. Cover the pork with a foil tent and let stand for 5 minutes.
5. Cut the pork in half and wrap half and refrigerate for use up to 3 days later. Cut remaining pork into 6-8 slices and serve with sweet potato and apple.

-Makes 2 servings, each serving: 325 cal, 6 g fat, 5 g fiber.

Pork Fried Rice

1/2 pound reserved cooked pork from previous recipe
1 tspn sesame oil
2 scallions thinly sliced
1 celery stalk thinly sliced
1 tspn grated peeled fresh ginger
1 cup frozen peas and carrots, thawed
1 cup cooked white rice
2 tspns reduced-sodium soy sauce
1 tspn bottled oyster sauce
pinch of crushed red pepper
1/4 cup fat free egg substitute
1/8 tspn salt

1. Cut pork into thin strips, set aside.
2. heat sesame oil in a medium non-stick skillet over med-high heat. Add scallions, celery, and ginger. Stir fry until softened, about 2 minutes. Add the pork strips, peas and carrots, rice, soy sauce, oyster sauce and red pepper. Stir fry until heated through, about 3 minutes. Transfer mixture to a warm serving bowl.
3. Spray the same skillet with more non-stick spray and set on med-high heat. Add egg substitute and salt, cook until scrambled. Stir the egg into the rice mixture and serve at once.

Makes 2 servings, each serving: 347 cal, 8 g fat, 4 g fiber.



I love these two meals because they are easy and FILLING!! We make this meal combo probably twice a month or so.

"Life is a temporary victory over the causes which induce death." - Sylvester Graham

[misskriss 0]

Bare Bones Low-Fat Chicken Salad

This is from my Ultimate New York Body Plan book. Very simple but great to just have in the fridge.

4 oz poached chicken breast cut into one inch cubes
1/4 cup coarsely chopped celery
1 teaspoon finely chopped parsley
1 tablespoon sliced almonds, coarsley chopped
2 teaspoons dijon mustard
2 tablespoons chicken stock
1 or 2 dashes hot pepper sauce
salt and pepper to taste


This is one serving but you can double or triple the recipe very easily.

[stitch 0]

Oranges

Wash off
Peel
Eat

"No cookies for you"- GFD
"I don't think I like the sound of that" ~ MB65
Don't be a "Racer Hater"

[Shell666 0]

Do the Chunky Chicken

Dressing:
3/4 cup lemon flavoured yogurt
1/4 cup fat free mayonnaise
3 tbsp white vinegar
2 tbsp minced fresh dill
1 tbsp Dijon mustard
1/2 tsp salt
1/4 tsp freshly ground black pepper

Salad:
4 cups chopped cooked chicken breast
1-1/2 cups diced celery
1 cup chopped red bell pepper
1/2 cup chopped green onions (with white parts)
1/2 cup frozen green peas, thawed
1/3 cup chopped fresh parsley
4 hard boiled eggs, sliced

For the dressing, whisk together all the ingredients in a medium bowl. Cover and refrigerate until ready to use.

Combine all salad ingredients in a large bowl. Mix well, add dressing and toss gently. Cover and refrigerate for at least one hour before serving.

Makes 6 servings.

Tip: if you can't find lemon yogurt, use plain yogurt (NOT vanilla!) and add 1 tbsp lemon juice plus 1 tbsp sugar.

'Shell

[Shell666 0]

I've posted this one before but it's yummy and healthy!

The Nutcrocker (Crock pot recipe)

Sauce
1 cup medium salsa (or hot if you like it hot)
1/3 cup light peanut butter
2 tbsp frozen orange juice concentrate
2 tbsp reduced sodium soy sauce
2 tbsp honey
1 tbsp grated ginger root
1/2 tsp curry powder

12 boneless skinless chicken thighs or 4 to 5 skinless chicken breasts (about 1 kg) - I prefer the chicken breasts - cut them in half if you use them

Chopped green onions and chopped peanuts for garnish

Whisk together all sauce ingredients in the crock pot. Place chicken over sauce. Turn pieces to coat both sides in sauce.

Cover and cook on low heat setting for 5 to 6 hours, or on high heat setting for 2-1/2 to 3 hours, until chicken is tender.

Garnish with chopped green onions and chopped peanuts

Makes 6 servings.

YUMMY if served over a bed of rice!

'Shell

[wildfan75 1]

Here is my ultimate favorite soup, and it's easy as all heck!

Chicken Tortilla Soup
1 1/2lbs boneless chicken, cooked and shredded
1 can (15oz) whole tomatoes
1 can (10oz) enchilada sauce
1 medium onion, chopped
1 can (4oz) chopped green chilies
1 clove garlic, minced
2 cups water
1 tspn cumin
1 tspn chili powder
1 tspn salt
1/4 tspn black pepper
1 bay leaf
1 package (10oz) frozen corn (I used canned)
1 tbsp dried chopped cilantro

Put all contents in the crock pot, stir, cover and cook on low 6-8 hours or high 3-4 hours.

Tortilla strips
6 corn tortillas
2 tbsp oil

Preheat oven to 400F. Lightly brush both sides of tortillas with oil, cut into stripsand place on baking sheet, stirring occassionally until crisp (about 5-10 minutes).

Sprinkle tortilla strips and a little grated parmasan cheese over soup before serving.

Makes 6-8 servings
268 calories per serving
9 grams fat
25 grams protein
29 grams carbs
68 grams cholesterol

I make it every once in a while, and freeze left overs in individual containers for easy meals down the line (if I decide that I don't want it to eat it for three or four days staight...which usually happens).

[Michele 1]

Chicken in White Wine

Chicken breasts, boneless and skinless
One large onion, sliced into large chunks
4 oz. mushrooms, washed and sliced
White wine, generally less dry than not
Flour

In a non-stick skillet, brown chicken, turning so that it is equally brown on all sides. Add onion, mushrooms, and enough white wine to cover the chicken. Simmer until the chicken is done and the veggies are soft. Add wine as needed to keep chicken covered.

Remove about 1/2 C of the liquid, and put into a cup. Add flour until the liquid is the consistency of sour cream (generally about 1 good sized tablespoon, but add slowly and stir constantly to prevent lumps). Add this to the pan, and cook for about 3 additional minutes, stirring often.

Serve with fresh steamed green veggies, with the sauce from the chicken poured over it. I like asparagus and/or zuchini like this. Sometimes I make extra sauce to use with rice, potatoes, or other veggies; it keeps well, and freezes well, too. (And yes, I made this up, and make it often. It's a delightful dinner...and it tastes like it's not lowfat).


And then, my favorite Skinny Mashed potatoes

Peel and quarter a few potatoes. Add a whole thing of garlic, or two if you like garlic. Boil them until just soft. Drain all liquid, and return tates to the pot. Add low-fat, or non-fat sour cream and mocha mix or other non-fat liquid creamer, and smash these tates until they are smooth, creamy, and ready to eat. Spritz with that butter spray, if you like, but I like them just like this.

Ciels-
Michele

~Do Angels keep the dreams we seek
While our hearts lie bleeding?~

[JENNR8R 0]

Cock a Leekie Soup

4 pounds boneless, skinless Chicken Thighs, cut into bite-size pieces
10 cups Water
1 Onion, chopped
1/3 cup Barley
1 (10.5 ounce) can condensed Chicken Broth
7 Leeks, sliced (I only used three very large leeks)
2 stalks Celery, thickly sliced
1 sprig fresh Thyme, chopped
1 tablespoon chopped fresh Parsley
1 teaspoon salt
½ teaspoon ground black pepper

Directions

In a large pot over high heat, combine the chicken, water, onion and barley. Bring to a boil, reduce heat to low and simmer for one hour.

Add the chicken broth, leeks, celery, thyme, parsley, salt and ground black pepper. Simmer for 30 more minutes, or until all vegetables are tender.

Servings: 12
Calories: 243
Protein: 32.4g
Total Fat: 6.5g
Sodium: 503mg
Cholesterol: 126mg
Carbos: 12.4g
Fiber: 2.1g

What do you call a beautiful, sunny day that comes after two cloudy, rainy
ones? -- Monday.

[JENNR8R 0]

Garbanzo Stew

6 tablespoons Olive Oil
3 medium-sized Onions, chopped
2 Bell Peppers, chopped (not finely)
8 large Garlic Cloves, minced
2 cans Garbanzo Beans, including liquid in can
1 can Stewed Tomatoes, diced
6 medium-sized Carrots, skinned and sliced
7-8 Potatoes, peeled and quartered
1 tablespoon Salt
1 tablespoon freshly ground Black Pepper
1 tablespoon Flour

- Heat olive oil in a large pot over medium heat
- Add onions, brown very well, stirring regularly
- Add peppers and garlic cloves, sauté for two minutes
- Add garbanzo beans and three cans of water
- Add stewed tomatoes, carrots, potatoes, salt and pepper
- Cover and simmer for 35 minutes, stirring every 10 minutes
- Add just enough water to flour to liquefy and stir into stew
- Cover and simmer for five minutes over low heat

Serves - 8

What do you call a beautiful, sunny day that comes after two cloudy, rainy
ones? -- Monday.

[ACMESkydiver 0]

Don't forget DESSERT!
JELL-O Strawberry Mousse Cups

Prep: 15 min.
Total: 2 hour 15 min. (incl. refrigerating)

3/4 cup boiling water
1 pkg. (4-serving size) JELL-O Brand Strawberry Flavor Sugar Free Low Calorie Gelatin
1 cup ice cubes
2 cups thawed COOL WHIP FREE Whipped Topping, divided
1 pt. strawberries, sliced (about 2 cups), divided

STIR boiling water into dry gelatin mix in large serving bowl at least 2 min. until completely dissolved. Add ice cubes; stir until completely melted. Gently stir in 1-1/2 cups each of the whipped topping and strawberries until well blended.

SPOON evenly into six small dessert dishes. Refrigerate 2 hours or until firm.

TOP with the remaining 1/2 cup whipped topping and remaining 1/2 cup strawberries just before serving. Store leftover dessert cups in refrigerator.

Makes 6 servings

Nutrition Information Per Serving: 50 Calories, 2.5g total fat

~Jaye
Do not believe that possibly you can escape the reward of your action.

[1969912 0]

Bengali Stufed Potato Patties

(from Flavors of India - Madhur Jaffrey)

4 med. peeled potatoes
1.25 tsp salt
1 tsp black peppercorns
.25 tsp fennel seeds
~1" piece of ginger root, peeled, chop fine
5 or 6 fresh green chilies, chop fine
4-5 tbl vegetable oil (try using less)
.5 cup defrosted frozen peas (or fresh)
.33 cup grated carrot
.5 - .75 cup pumpkin or squash, peeled, .5" dice
.5 - .75 cup cauliflower, .5" chop
.5 tsp sugar
1 cup AP flour
-------------------------------------

Boil then mash potatoes with .75 tsp. of the salt.

Grind fennel and peppercorns in CLEAN coffee grinder or mortar/pestle (or use a hammer).

Blend ginger, chilies, and fennel/pepper in blender with .5 cup water to make fine paste.

Heat 1 tbl of the oil in a small pan, med. heat. When nice and hot, add vegetables, spice paste,
remaining salt, and the sugar. It might start to smell pretty good at this point. Fry 6-8 min. 'till
vegs are tender, then remove from heat. If it wants to stick, throw in a sprinkle of water.

Mix well the mashed pots and vegs in a bowl. Form mixture into 1.5" spheres (balls, not bollocks). Flour
your hands and flatten balls to ~3" diam patties. Coat 'em with flour.

Heat 3 tbl of the oil in a saute pan, med. heat. When hot, cover bottom of pan with the patties, one
layer deep. Fry 'til golden. Add more oil for next batch if, needed. Eat them.

"Once we got to the point where twenty/something's needed a place on the corner that changed the oil in their cars we were doomed . . ."
-NickDG

[lawrocket 3]

The breast/teste ratio of this thread is 4:1. We can therefore assume that for every dude who knows anything about healthy meals, there are four wimminfolk who know about it.

Lessons:
1) Dudes - if you want to impress your girly date, cook some nuts and twigs. It's obvious they don't care how it tastes, so long as it's healthy
2) Chicas - if you wanna impress your man, deep fry steak, potatoes, and ice cream. It's obvious we won't care how it tastes, so long as it's unhealthy.

My wife is hotter than your wife.

[NWFlyer 2]

Hey, I've already posted my favorite unhealthy recipe, which, since it was posted has received the AggieDave Seal of Approval (TM) in the catgories of both Comfort Food and Wingloading Increasers.

"There is only one basic human right, the right to do as you damn well please. And with it comes the only basic human duty, the duty to take the consequences." -P.J. O'Rourke

[1969912 0]

Tandoori Murgh
Tandoori Chicken

(From Flavors of India - Madhur Jaffrey)

Note: The best place to buy spices is at health food stores that have them in big bulk jars, not at the grocery store!

DRY SEASONINGS

1.5 tbl cumin seeds
1.5 tbl black peppercorns
Seeds from 3 black cardamom pods (big hairy brown-black pods)(cut pods open with knife)
Seeds from 1 tbl green cardamom pods (small green pods) (cut open with knife)
1 tsp cloves
-----------------

OTHER SEASONINGS

3 fresh hot green chilies, chop
2 cloves garlic, coarse chop
1.5" piece of ginger root, peeled, coarse chop
1.5 tsp salt
1 tbl Kashmiri chili powder or paprika or paprika/cayenne pepper mix
2 tbl plain yogurt, maybe more (recipe says to use hvy cream, I use yogurt per friend Vini)
4 tbl vegetable oil
------------------

OTHER STUFF

2.25 lb. chicken pieces, skinned (My Indian friend said thighs and legs are best, but recipe says breasts are OK too. He also says to leave the skin on)
3 tbl unsalted melted butter or oil or Ghee
1-2 tbl Chaat Masala (optional. recipe follows)
lime or lemon wedges
-------------------

Grind the DRY SEASONINGS in a CLEAN coffee grinder - make a fine powder
Blend the OTHER SEASONINGS into a fine paste in a blender with .5 cups water
Add the fine powder fron step one, blend again. put in a bowl

Cut deep diagonal slits into the chicken, every .375 to .5 inches

Rub the stuff from the bowl onto the chicken. Work it down into the slits really well
Put the chicken into the bowl of marinade. Refigerate 24-48 hrs.
---------------------

Shake as much marinade off the chicken as possible

Cook in your Tandoor. If you don't have one then:
Put a rack in the upper third of your oven and crank the temp as high as possible
Lay the chicken pieces one layer deep in a very shallow baking sheet
Brush the chick with a little Ghee, butter or oil
When the oven is blazing hot, put the pan on the upper rack
It might start to smell really good at this point
Cook 10-12 min. Thighs/legs might take 15-20

Sprinkle with Chaat Masala (optional - see below) and a little lime juice. Eat it.
-----------------------
-----------------------

CHAAT MASALA

This is a really good Masala. I love it on peanuts. Also good on cantaloupe. Good general spice.

(Note: To roast spices, put them in a hot frying pan (no oil). Shake/stir to avoid burning. When the spices start to roast, they will emit a burst of good odor and a little steam. A few seconds later they are done.)


4 tbl lightly roasted cumin seeds
3 tbl Amchoor (Dried mango powder from Indian/Paki store) (recipe says 1.5 tbl. I double it per friend Vini)
2 tsp cayenne pepper powder
1 tsp fine ground black pepper
.75 tsp. fine ground Black Salt (From Indian/Paki store. Strange stuff. Actually pink in color. Strong sulphur odor. Must be used)
1 tsp salt

I just grind everything together in a CLEAN coffee grinder. Store in jar. Sprinkle it on anything except chocolate.

Shit. Now i'm hungry as heck!

"Once we got to the point where twenty/something's needed a place on the corner that changed the oil in their cars we were doomed . . ."
-NickDG

[Tiger 0]

Saipan Chicken Salad

This is my recipe for a popular Saipan fast food. Measurements approximate and to taste.

2 C. shredded, cooked chicken
Juice of 1/2 a lemon
Pinch lemon zest
2 T. dessicated coconut
1/4+ tsp. red pepper flakes
1-2 T. mayo to just moisten (optional)
1/4 C chopped green scallions (optional)

Serve rolled in any flat bread or in a pita.

[popsjumper 2]

Peanut Butter & Jelly

2 slices of bread
1 large tablespoon of favorite peanut butter
1 large tablespoon of favorite jelly/marmalade

Spread peanut butter on one slice of bread and lay aside, peanut butter side up.
Spread jelly on other slice of bread and mount it on top of beanut-buttered bread slice, jelly side down.
Lightly mash the co-joined pieces of bread with the palm of your hand.

Serve with cold, cold milk.

Serves 1


(not recommended for dinner dates)

My reality and yours are quite different.
I think we're all Bozos on this bus.
Falcon5232, SCS8170, SCSA353, POPS9398, DS239

[McDuck 0]

Here's one of my favorites (Cora requests it frequently):

Tamale Pie

Ingredients-

Filling:
* 1 pound lean ground turkey
* 1 cup chopped onion
* 1 large green bell pepper, chopped
* 1 large can (15 ounces) tomato sauce
* 1 large can (28 ounces) tomatoes, cut up
* 1 can (16 ounces) whole kernel corn, drained
* 1 small can (4 ounces) sliced ripe olives
* 2 cloves garlic, minced
* 1 tablespoon sugar
* 1/2 teaspoon salt
* 2 heaping teaspoons chili powder
* dash black pepper
* several healthy dashes of cayenne pepper (if you want it spicy)
* 1 cup grated Cheddar or Mexican blend cheese
Crust:
* 3/4 cup yellow cornmeal
* 1/2 teaspoon salt
* 2 cups cold water
* 1/2 teaspoon chili powder
* 1 tablespoon butter or margarine
* 1/2 cup grated Cheddar or Mexican blend cheese, for topping (optional)

PREPARATION:
Brown ground turkey with onions and green pepper; drain well. Add tomato sauce, tomatoes, corn, olives, garlic, sugar, salt, chili powder and black pepper. Heat to boiling; reduce heat and simmer, uncovered, for about 20 minutes, or until thickened. Add cheese; stir until cheese is melted. Set filling aside.

In a saucepan, combine cornmeal, salt, water and chili powder. Cook over medium heat, stirring constantly, until thick. Stir in butter. Spread half of the mixture into a baking dish, about 12- x 8-inches. Spoon filling over bottom crust; spoon remaining cornmeal mixture over filling. Bake at 375° for 45 minutes. If desired, sprinkle 1/2 cup cheese over the crust about 5 minutes before casserole is done.

I usually double the amounts in this recipe and eat the excess filling as a stew until the pie is done baking. It lasts for a few days, and you still have the pie to eat.

Kevin - Sonic Beef #5 - OrFun #28
"I never take myself too seriously, 'cuz everybody know fat birds don't fly." - FLC
Online communities: proof that people never mature much past high school.

[Royd 0]

Everything has onions, garlic and hot peppers.

Here's what I cooked the other night.

1 small onion- chopped
2 cloves of garlic -crushed

hot peppers of choice and amount

olive oil

small amount of red wine

Dried mushrooms- presoak. Save some liquid
1 rutabaga with a few leaves- Slice to cook in 5 minutes.

1 can of smoked oysters-with oil
6 medium sized shrimp

proper amount of pasta of choice for 2-3 servings

Sautee oinions, garlic, and peppers in oil. I use a cast iron wok.

Add rutabaga with chopped leaves, and mushrooms.

Stir for a minute and add oysters.

Add wine, cover and simmer until rutabaga is done.

Add shrimp and cook until done.

Drain pasta, and add to mix.

Salt and pepper, maybe a little soy sauce.

Cover with a strong grated cheese.

Bon Appetit

[cocheese 0]

Ladyflyer77
1 can whipped cream
1 cherry
oxygen mask with 3 day supply oxygen
six pack of Gofast
Ice pack
bandages
helmet

Cover ladyflyer77 in whipped cream......

[ladyflyer77 0]

Quote

Ladyflyer77
1 can whipped cream
1 cherry
oxygen mask with 3 day supply oxygen
six pack of Gofast
Ice pack
bandages
helmet

Cover ladyflyer77 in whipped cream......

Oxygen and whipped cream, now those are great addition to any recipe

If I stand on my tip toes, I can see the weekend from here!

[cocheese 0]

So are you. but i don't want to highjack this thread when we should just get a room.

[ladyflyer77 0]

Quote

So are you. but i don't want to highjack this thread when we should just get a room.

Sorry nwflyer, we'll stop now!

If I stand on my tip toes, I can see the weekend from here!

[VectorBoy 0]

Pry scallop of rock with knife or tool. Scoop off shell and enjoy! Surfacing to the dive boat is optional and only required if there are scavenger fish trying to mooch your catch out of the corners of your mouth.

Thats pretty healthy.

[GravityJunky 0]

Honey Nut Cheerios & Michalob Lite!

*My Inner Child is A Fucking Prick Too!
*Everyones entitled to be stupid but you are abusing the priviledge
*Well I'd love to stay & chat, But youre a total Bitch! {Stewie}