Week 11 review, and Roasted tomatillo and chipotle chili!

Well, I gained half a pound this week. I'm not sure why, but I'm not stressing about it. We're talking 8oz here, which is not much to speak of. I'm not really surprised to see a bit of fluctuation when it comes down to it though: it happens. I lost a total of 5lbs in the previous two weeks.  I've stayed on track with my diet, and I'm getting excercise in where I can, so hopefully it will average out in the end if I just keep doing what I should be doing.  

I go to see the podiatrist about my feet on Wednesday, so hopefully that will give me some answers, and she can give me some guidance as to what sorts of excercise I can safely do.

I'm trying to get back into the habit of cooking a new recipe each week. This week we hit a cold snap here in Vegas, and I decided to try my hand at a Roasted tomatillo and chipotle chile. I cobbled it together from a few different recipes I found. I'm considering it a work in progress, but it came out pretty tasty! I think next time I may add some roasted corn just before serving.

	2 Tbsp olive oil
	1 lb Tomatillos, Roasted, skinned, and pureed
	1 orange bell pepper, roasted and skinned
	2 green bell peppers, roasted and skinned 1 yellow bell pepper, roasted and skinned 5 medium Anaheim chiles, roasted and skinned
	2 medium  white onions, chopped (save some for garnish)
	6 cloves garlic, diced 1 Can kidney beans, drained and rinsed 2 cans Cannellini beans (white kidney) drained and rinsed 2 cans diced tomatos 1 small can (about 5 oz) chipotle peppers in adobo sauce 1 small can tomato sauce 1 small can veggie broth Start by peeling the papery wrapper from your tomatillos, and rinse them well under warm water to remove the sticky residue. Roast your chiles, tomatillos, and pepppers under a broiler until the skins are blacked, turning as needed to cook evenly (about 10-15 minutes.) Once cooked, place in a bowl and cover with plastic wrap for 10 mnutes or more. (This traps the steam and makes them easier to peel.)  Peel skins and remove seeds (for less heat) and dice. Set aside. Sautee onions and garlic in olive oil in a large pot for aprox. 5 minutes.  Puree tomatillos, chipotles in adobo, and 1 cup hot water, then add to onions and garlic, crushed tomatos, 1 can veggie broth, and tomato sauce.. Simmer for a few minutes to integrate, then add roasted peppers and chiles. Add rinsed beans, cumin, salt, pepper, chili powder, oregano, basil, sage, and (aprox 4 tbsp) balsamic vinegar to taste. Simmer at least 45 minutes or longer. Add water or simmer down to your desired thickness. Garnish with chopped onions, garlic, cilantro, low fat cheese, and sour cream as desided. Lean ground beef, turkey, or pork may be added or cooked separately for your omnivores, but be sure to adjust the point value. Makes aprox. 8 two cup servings 6 points per serving
	As with all of my recipes, if you have ideas for how to make them better, or if you try it, let me know what you think! See you next week!

Weeks down: 11

Weeks to go: 41

Starting weight: 271.5 lbs

Current weight: 265.5 lbs

This week's GAIN .5 lbs

2012 weight loss: 6 lb

2012 goal: 219.5 lbs

Starting BMI 40.00

Current BMI 39.2

Started WW on 11/28, @ 281.5 lbs 

Total loss: 16 lbs