You may not think you can lose weight while on a diet which includes grilled vegetable fajitas but it is possible. It is pivotal to not eat grilled vegetable fajitas or other high calorie fajitas every day but in moderation.

For instance, I allow myself these kinds of food one day per week. I eat a calorie controlled diet for 6 days of the week, say 1400 to 1800 calories each day, and then on the last day, I eat whatever I want – within moderation of course.

I have been eating this way for the last few weeks and it has aided me to lose 5 kilos. I have not accelerated my exercise plan or taken any supplements or diet aids. I have simply been aware of what I eat most days of the week and then eat whatever I want one day per week.

I also think it makes things easier if you have a little support when trying to lose weight and for that I signed up with the Biggest Loser club. They have lots of tools to enable you 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 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 grilled vegetable fajitas which is one of my favourite|most admired|most adored|best loved southwestern recipes.

Grilled Vegetable Fajitas

1 medium eggplant, cut lengthwise
    into 1/4-inch thick slices
1 medium zucchini, cut lengthwise
    into 1/4-inch thick slices
1 medium sweet red bell pepper,
    cut into wedges
6 scallions
1/3 cup Southwestern Butter Baste
8 (6-inch) flour tortillas
8 small lettuce leaves
2 cups shredded Monterey jack cheese
    with hot peppers

Lightly brush rack of outdoor grill or broiler pan with vegetable oil. Preheat grill or broiler. Place batches of vegetables on rack 3 to 4 inches from heat; cook until nearly crisp-tender, about 3 minutes. Turn and brush with Southwestern Butter Baste. Cook until crisp-tender, and place on a large cutting board; repeat with remaining vegetables. Slice vegetables into bite-size pieces; place in a serving bowl. Drizzle with any remaining Southwestern Butter Baste; toss to coat.

For each serving: Heat flour tortillas according to package directions. Place two tortillas on an individual serving plate; top each with one lettuce leaf. Place 3/4 cup vegetables and 1/4 cup Monterey Jack cheese down the center of each tortilla. Fold flour tortillas toward center; repeat.

Makes 4 servings.

Southwestern Butter Baste
In a small saucepan, melt 1/4 cup butter. Add 2 tablespoons chopped cilantro, 1 teaspoon chili powder, 1 teaspoon salt and 1/4 teaspoon ground red pepper. Cook and stir over low heat for about 2 minutes to blend flavors. Stir in 2 tablespoons lime juice; remove from heat. Makes 1/3 cup.

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%.