mango chimichangas
June 30th, 2008
You possibly will not accept that you can lose weight while on a diet which includes mango chimichangas but it is obtainable. It is crucial to not eat mango chimichangas or other high calorie deserts every day but in moderation.
This is what I do, I allow myself high calorie food once per week. I eat a reduced calorie diet for most of the week, say 1500 to 1800 calories per day, and then 1 day, I eat what I please - without going overboard of course.
I have been using this method for the last few weeks and it has aided me to lose 5 kilos. I have not increased my exercise routine or taken any vitamins or diet aids. I have just been aware of what I eat 6 days per week and then eat whatever I want one day of the week.
I also find it makes things easier if you have professional support when dieting and for that I registered with the Biggest Loser club. They have numerous 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 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 mango chimichangas which is one of my favourite|most admired|most adored|best loved mexican recipes.
Mango Chimichangas
6 ripe mangoes, peeled and diced, or
1 (26 ounce) jar sliced mangoes in syrup, diced
2 tablespoons granulated sugar, or more to taste
2 tablespoons Triple Sec
Juice of 2 Mexican limes
2 teaspoons butter
1/3 cup finely-ground toasted almonds
4 thin 7-inch diameter flour tortillas
Combine mangoes and sugar or canned mangoes with syrup in a heavy saucepan. Add Triple Sec and half of the lime juice and bring to a boil over medium-low heat. Simmer until mixture is very thick, stirring constantly toward the end. Stir in the butter, almonds, and as much of the remaining lime juice as needed to make the flavor sparkle. Set the mixture aside to cool. If refrigerated a day ahead of time, bring the filling back to room temperature before proceeding.
Warm the tortillas for a few seconds on a griddle. Transfer them to a plastic bag to stay soft. Spoon one-fourth of the fruit mixture onto the center of a tortilla. Fold the sides in, and then roll up into a tight package, securing the chimichanga with wooden picks. Repeat with the remaining tortillas and fruit.
Pour at least 3 inches of vegetable oil in a heavy, deep skillet. Heat the oil to 365 degrees F. Fry the chimichangas, one or two at a time, until light golden, 4 to 5 minutes. Drain and sprinkle with confectioners’ sugar shaken through a sieve. Serve immediately, topped with whipped cream if desired.
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%.
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