You may not accept that you can lose weight while on a diet plan which includes chicken fricassee but it is achievable. The key is to not eat chicken fricassee or other high calorie poultry every day but in moderation.

This is what I do, I allow myself rich food once per week. I eat a reduced calorie diet for 6 days of the week, say 1500 to 2000 calories each day, and then on the 7th day, I eat what I please – without going crazy of course.

I have been eating like this for the last 2 weeks and it has enabled me to lose 5 kilos. I have not changed my exercise plan or taken any pills or diet food. I have simply been conscious of what I eat on most days and then eat whatever I like one day of the week.

I also believe it makes things easier if you have a little support when on a weight loss program and for that I joined the Biggest Loser club. They have numerous tools to enable you to monitor your progress and achieve 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 German & Austrian food. I never imagined|thought|believed I could lose 5 kilos while eating German & Austrian 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 German & Austrian food, I suggest|advise|propose you make chicken fricassee which is one of my favourite|most admired|most adored|best loved German & Austrian recipes.

Chicken Fricassee

1 (3 pound) chicken
1 stalk celery, chopped
2 carrots, chopped
1 turnip, peeled and chopped
1 small onion, finely chopped
Water to cover
Pinch of salt
Pinch of pepper
2 tablespoons butter
2 tablespoons flour
1 egg yolk
1 cup cream or half-and-half
1 can artichoke hearts, drained and halved
Salt
Pepper
Pinch of nutmeg
1 tablespoon chopped fresh parsley
1 ounce Tilsit cheese, thinly sliced

Place chicken in a large stockpot with the vegetables and enough water to cover. Cook over medium heat for about 1 hour, or until chicken is tender and juices run clear when the thigh is pierced with a fork. Remove chicken from stockpot and allow to cool. Strain stock and reserve it. Keep vegetables to add to the sauce. When the chicken has cooled, skin it and remove the meat from the bones. Discard skin and bones and chop the meat roughly.

Melt butter in a large pan and stir in the flour off the heat. Place the pan back over low heat and cook until the flour is a pale straw color. Pour in about 2 cups of the strained stock gradually. Whisk well and bring the sauce to the boil. Add the chicken, reserved vegetables and the artichoke hearts. Cook for about 10 minutes over low heat and then remove to a heated serving dish with a slotted spoon.

Mix egg and cream or half and half together and combine with a few spoonsful of the hot sauce. Put egg and cream back into the sauce and stir well. Heat gently, but do not allow to boil. Season with salt, pepper and nutmeg.

Cut cheese into strips or triangles and arrange attractively on top. Place under a preheated broiler to brown the cheese.

Sprinkle with chopped parsley and serve immediately.

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%.