You might not believe you can lose weight while on a diet plan which includes home-smoked chipotle chiles but it is obtainable. It is crucial to not eat home-smoked chipotle chiles or other high calorie vegetables & salads every day but in moderation.

This is what I do, I allow myself moderately high calorie food one meal per week. I eat a calorie controlled diet for 6 days of the week, say 1200 to 2000 calories each day, and then 1 day, I eat what I please – without going crazy of course.

I have been using this method for the last 2 weeks and it has aided me to lose 5 kilos. I have not accelerated my exercise routine or taken any supplements or diet drinks. I have just been conscious of what I eat on most days and then eat whatever I like one day per week.

I also find it helps to have some support when on a weight loss program and for that I joined the Biggest Loser club. They have several tools to show you how to monitor your progress and attain your goals.

.

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 home-smoked chipotle chiles which is one of my favourite|most admired|most adored|best loved southwestern recipes.

Home-Smoked Chipotle Chiles

Source: Recipe by W. Park Kerr in Burning Desires

Chunks or logs of fragrant hardwood, preferably
     a combination of oak and mesquite
1 1/4 pounds red-ripe jalapeno chiles with stems
1/2 cup dried red New Mexico chile puree or commercial
    chile paste, such as Santa Cruz
1/3 cup water
2 tablespoons tomato paste
2 tablespoons cider vinegar
1 teaspoon packed dark brown sugar
1 clove fresh garlic, peeled and crushed
1/4 teaspoon salt

Prepare a smoker according to the manufacturer’s directions, using the wood chunks and achieving a steady temperature of 275 to 300 degrees F.

Place the chiles directly on the smoker rack (or use a shallow disposable foil pan) at the cooler end of the smoking chamber or on the upper rack if your smoker has one.

Lower the cover and smoke the chiles for 2 1/2 hours, or until they are soft, brown, and slightly shriveled.

Remove the chipotles from the smoker. In a medium nonreactive saucepan, combine them with the chile puree, water, tomato paste, vinegar, brown sugar, garlic, and salt. Set over medium heat and bring to a simmer. Cook, stirring once or twice, until the sauce is very thick, about 15 minutes.

Cool to room temperature.

Transfer the chipotles to a covered storage container and refrigerate for at least 24 hours before using. They can be refrigerated for up to 2 weeks or frozen for up to 2 months.

Unsauced Dried Chipotles

After removing the chiles from the smoker, place them on a rack and leave them, loosely covered, at room temperature, until crisp, light, and dry, 1 to 2 weeks, depending on the humidity. Store airtight at room temperature.

NOTES : Green jalapenos can be used, but red ones are more beautiful and have a deeper, sweeter flavor. Grow your own, or in the store, select chiles that have begin to turn red; they will eventually ripen. (Those picked without any red at all in their peels will always remain green.)

It might help you to know that I just weighed 1 1/4 pounds of jalapenos, and it took 30 peppers. But since my jalapenos were on the small side, I’d think that 20-25 dried chipotles would be about the right amount.

Makes about 3 cups.

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%.