You may not believe you can lose weight while on a diet which includes green corn tamales but it is achievable. It is crucial to not eat green corn tamales or other high calorie soups every day but in moderation.

For instance, I allow myself high calorie food once per week. I eat a reduced calorie diet for 6 days of the week, say 1400 to 1600 calories each day, and then on the 7th day, I eat whatever I like – without going overboard of course.

I have been eating like this for the last 6 weeks and it has enabled me to lose 5 kilos. I have not accelerated my exercise regime or taken any pills or diet food. I have only been conscious of what I eat 6 days per week and then eat whatever I want one day a week.

I also find it is helpful if you have professional support when trying to lose weight and for that I registered with the Biggest Loser club. They have lots of tools to help you monitor your progress and reach your goals.

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On my one day off|non diet day|free day per week, I like|prefer|tend|usually like to eat southwestern food. I never imagined|thought|believed I could lose 5 kilos while eating southwestern meals but am very pleased|happy|glad|elated to see it is possible|does work|can work|can happen. If you would like to try|want to try|feel like trying some southwestern food, I suggest|advise|propose you make green corn tamales which is one of my favourite|most admired|most adored|best loved southwestern recipes.

Green Corn Tamales

From the kitchen of Judy Wilson, Arizona

Yields 24 servings.

12 ears fresh white or yellow corn
1 pound Monterey jack cheese, grated
1 pound pure lard
1/2 pound butter
1/2 cup (scant) sugar
1/4 cup light cream, or more
2 green chiles, parched and peeled
1 pound Cheddar or Longhorn cheese
Salt

Chop stalk end of each ear of corn flush with the base of the ear. Shuck, being careful to keep corn husks intact for later use. Wash husks, and drain.

Cut corn off cobs. Grind corn with the Jack cheese in a meat grinder, blender or food processor.

Cream lard and butter to a smooth and fluffy consistency with an electric mixer at medium speed. Add the ground corn and cheese mixture, sugar, cream and salt to taste. Continue to mix with the electric mixer until mixture looks like whipped cream. Add more cream if mixture is dry.

Cut the roasted green chiles into long strips. Spread about 2 tablespoons of the corn mixture on each corn husk. Spread mixture out into a rectangle and allow at least 2 inches of husk to extend below the corn mixture and a few inches of margin on both sides of the husk. Place about 2 strips of green chile down the center of the corn mixture, then sprinkle with a few pinches of the grated Cheddar cheese.

Hold the two sides of the tamale together to make the corn mixture fold up around the filling. Then tuck one edge of the husk over the top of the tamale and roll, tying the ends with strips of corn husks. If preferred, the bottom end of the husk can be folded up before rolling. If you plan to freeze the tamales, freeze them at this point.

Place the tamales upright on a rack in a pressure cooker or large steaming kettle. Before the rack is completely filled with tamales, pour 1 to 2 cups water into the bottom of the pan, about 1/2 inch deep.

Steam at 15 pounds pressure for 25 minutes, or in a conventional steamer for 45 minutes. Serve warm with Green Chile Sauce, plain, or with beef, pork or chicken added. These may be kept in the refrigerator for 3 to 4 days.

Makes 24 tamales.

Freezing Hint: Package tamales in plastic bags, 12 per package or other suitable quantity. If packaging large quantities, keep track of the contents on a card. Maximum Recommended Freezer Storage: 1 year

You can vary|alter|change|adjust|adapt the recipe to make it a little|a little bit|quite a bit healthier or with fewer|less|not so many calories as this can help|aid|assist you to lose 5 kilos quickly|rapidly|easily. It worked|did work|was successful for me and could help|aid|assist you to lose weight too|also|as well%.