55697 minute boston healthy fat Recipes

heart healthy 7 layer bean dip recipe, refried beans, canned, hormel (in the jar) real bacon low-fat, chipotle powder , (or plain chili powder to taste), ground cumin, salt and pepper (if needed), shredded low-fat cheddar cheese, chopped green anaheim chiles (canned ) or a tbsp of chopped pickled jalapenos (more to taste), avocado, peeled and chopped (a healthy fat), tomato chopped, low fat sour cream, sliced ripe black olives (a healthy fat), heat the refried beans in a medium saute pan or cast iron skillet., stir in enough water to get a creamy, easily dip-able consistency, about 1/4 of a cup., you can use olive oil instead , in place of the low-fat bacon if you choose to help the consistency of the beans., mix in the chipotle chili powder (or tabasco, or adobo, or regular chili powder) and cumin to taste., note that the avocados and the sour cream will cool down the spiciness of the beans considerably, so you can afford to be a bit more spicy than you might think., stir in salt to taste. (if needed ), once the beans are hot and bubbly, spread them over the bottom of a warmed serving dish. immediately add the shredded cheese so that the heat from the beans helps melt the cheese. (the cheese doesn tsp need to be completely melted, but even if it is just a little, it will help the dip stay on the dippers.), layer on the chopped green chilies , chopped avocado, chopped tomato., spoon on the sour cream, top with sliced green onions and olives., serve immediately, folks this does have some of the healing and healthy variety of fats.

fat-free refried beans, avocados , core removed and finely mashed, tomato, diced, fat free sour cream, lime juice, fresh squeezed, shredded cheddar cheese, packaged fajita seasoning mix, scallions , both green and white sliced, cilantro, freshly chopped, black olives, chopped, salt , to taste, pepper , to taste

boston butt (fresh not smoked ), ginger ale (or 7-up ), vinegar, season salt

minute steaks (if you don tsp see this cut of meat, ask the butcher), oil, for frying, salt, self-rising flour , for dredging, cream of mushroom soup, milk, mushrooms or 1/2 lb fresh , sliced, butter

whole wheat flour, all-purpose flour, salt, baking soda, brown sugar , packed, molasses, low-fat buttermilk (for best results do not substitute milk), raisins (or chopped dates, can use more)

minute steaks, italian-style diced tomatoes, olive oil, oat flour (more if needed), garlic salt, pepper

fat-free sugar-free instant vanilla pudding mix, vanilla-flavored soymilk, fat free cream cheese, fat free butter substitute (i can tsp believe it s not butter for example), reduced-fat oreo cookies, cool whip free, gummy worms

boston lettuce, washed and dried, strawberries, washed, hulled and halved, mandarin segment, pear, peeled and sliced, mayonnaise, sour cream, grated coconut, drops lemon juice, fresh ground pepper

boston market chicken, canola oil, honey, lime juice, paprika, chicken breast halves, washed and patted dry

boston cream cheesecake, layer size) yellow cake mix, cream cheese, softened, granulated sugar, vanilla, divided, eggs, sour cream, unsweetened baking chocolate, milk, butter or margarine, powdered sugar, grease bottom of 9-inch springform pan. prepare cake mix as directed on package; pour batter evenly into springform pan. bake at 325of for 25 minutes if using a silver springform pan. (bake at 300of for 20 minutes if using a dark nonstick springform pan.) cool., beat cream cheese , granulated sugar and 1 tsp. of the vanilla with electric mixer on medium speed until well blended. add eggs, 1 at a time, mixing on low speed after each addition just until blended. blend in sour cream; pour over cake layer., bake at 325of for 40 to 45 minutes or until center is almost set if using a silver springform pan. ( 300of for 40 to 45 minutes or until center is almost set if using a dark nonstick springform pan.) run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan., place chocolate , milk and butter in medium microwavable bowl. microwave on high 2 minutes or until butter is melted, stirring after 1 minute. stir until chocolate is completely melted. add powdered sugar and remaining 1 tsp. vanilla; mix well. spread over cooled cheesecake. refrigerate 4 hours or overnight.

boston butt pork roast, trimmed, salt, garlic powder, pepper, all-purpose flour, divided, water, white vinegar, onion, chopped, garlic cloves, hot sauce, butter or margarine, low-sodium beef broth, red wine, salt and pepper to taste

fat-free cream of chicken soup, nonfat sour cream, skim milk, chili powder, cumin, chicken breasts, diced tomatoes with green chilies, corn tortillas, black beans, corn, red bell pepper, cheddar cheese

fat free greek yogurt, white wine vinegar, caraway seed, pineapple (diced ), carrot, shredded, deli ham (chopped ), head napa cabbage (thinly sliced ), whole-wheat tortilla

fat free greek yogurt, strawberries (fresh or unsweetened frozen ), splenda sugar substitute, chocolate chip (optional)

fat free greek yogurt, plain, fresh lemon juice, olive oil, red wine vinegar, worcestershire sauce, anchovy paste (more to taste), dijon mustard, pepper, freshly ground, garlic clove, minced

minute steaks, enough for 4, garlic powder , to taste, seasoned salt , to taste, margarine, onions, cut up, mushrooms, thickly sliced, red wine

minute rice, uncooked, broth (chikcen or beef), rotel or 1 (10 oz) can tomatoes and green chilies, mostly drained, cilantro, chopped, shredded cheddar cheese, chili powder