You may not think you can lose weight while on a diet which includes hatch green chile sauce but it is obtainable. It is pivotal to not eat hatch green chile sauce or other high calorie sauces & ingredients every day but in moderation.

For instance, I allow myself moderately high calorie food one meal per week. I eat a low calorie diet for 6 days of the week, say 1500 to 1600 calories each day, and then one day, I eat whatever I like – without going crazy of course.

I have been eating like this for the last month and it has aided me to lose 5 kilos. I have not increased my exercise routine or taken any supplements or diet aids. 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 some support when trying to lose weight and for that I registered with the Biggest Loser club. They have several tools to enable you to 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 mexican food. I never imagined|thought|believed I could lose 5 kilos while eating mexican 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 mexican food, I suggest|advise|propose you make hatch green chile sauce which is one of my favourite|most admired|most adored|best loved mexican recipes.

Hatch Green Chile Sauce

Source: The Border Cookbook by Cheryl Alters Jamison and Bill Jamison

3 tablespoon vegetable oil
1 large onion, chopped
3 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups chopped roasted mild green chile, preferably
    New Mexican or Anaheim, fresh or frozen
2 cups chicken stock
1 teaspoon salt
1 teaspoon ground coriander

in a heavy saucepan, warm the oil over medium heat. add the onion and saut? until well softened, about 5 minutes. Stir in the garlic and saut? for an additional minute, then add the flour and continue cooking for another 1 or 2 minutes. Mix in the chile. pour in the stock and add the seasonings. Bring the mixture to a boil. Reduce the heat to a low simmer and cook for about 15 minutes, until thickened but still very pourable.

Serve warm with enchiladas or other dishes. The sauce keeps, refrigerated, for about 5 days and freezes well.

Note from Linda: I buy loads of the fresh Hatch chiles from Hatch, New Mexico when they are shipped to Arizona each year. They are wonderful in this sauce and for everything else!

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%.