You might not believe you could lose weight while on a diet plan which includes pot roast with vegetables (carne de res con legumbres) but it is feasible. It is crucial to not eat pot roast with vegetables (carne de res con legumbres) or other high calorie beef/pork/lamb/veal every day but in moderation.

This is what I do, I allow myself these kinds of food one day per week. I eat a reduced calorie diet 6 days a week, say 1200 to 2000 calories per day, and then 1 day, I eat what I please – within reason of course.

I have been using this method for the last 6 weeks and it has enabled me to lose 5 kilos. I have not increased my exercise routine or taken any pills or diet food. I have simply been conscious of what I eat 6 days per week and then eat whatever I feel like one day of the week.

I also find it helps to have some support when trying to lose weight and for that I registered with the Biggest Loser club. They have many tools to show you how to monitor your progress and attain 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 pot roast with vegetables (carne de res con legumbres) which is one of my favourite|most admired|most adored|best loved mexican recipes.

Pot Roast with Vegetables (Carne de Res con Legumbres)

2 tablespoons lard or vegetable oil
1 (3 pound) beef top round roast, tied
2 large white onions, cut into 3/8-inch thick slices
3 large cloves garlic, minced
3 cups beef stock or broth
4 dried pequ?n chiles or 1 dried seeded de ?rbol chile
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
2 pounds fresh tomatillos, husked, or 2 (13 ounce) cans tomatillos, drained
2 large fresh poblano chiles, roasted, peeled, seeded, de-veined,
    and cut into 1/2-inch wide strips
2 chayote squash
12 small new red potatoes, unpeeled
1/4 cup minced fresh cilantro

Heat lard or oil in large Dutch oven over medium heat until hot. Add beef; cook, turning occasionally, until brown on all sides, 10 to 15 minutes. Remove to plate. Add onions and garlic to pan; saut? over medium heat until soft, 6 to 8 minutes. Add stock, pequ?n chiles, thyme and oregano; heat over medium-high heat to boiling. Add tomatillos to pan. If using fresh tomatillos, cook over medium heat until fork-tender, about 10 minutes. Add beef to pan, pushing it down so it is surrounded by liquid. Place 3/4 of poblano chile strips on top of beef. Heat over medium-low heat to simmering; simmer, partially covered, 2 1/2 hours.

Pare and seed chayote; cut into 1 x 1 1/2-inch pieces. Add chayote and potatoes to beef; simmer, covered, over medium-low heat until potatoes and beef are fork-tender, 30 to 40 minutes longer. Remove beef, potatoes and chayote to warm serving platter; keep warm, covered. Process 1/2 the cooking sauce in blender at a time until smooth. Return sauce to pan; cook over medium heat, stirring occasionally, until reduced to 4 cups, 20 to 25 minutes. Stir in cilantro.

Garnish beef with remaining poblano chile strips. To serve, cut beef across grain into thin slices. Pass sauce separately.

Makes 6 to 8 servings.

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%.