You might not accept that it is possible to lose weight while on a eating plan which includes shrimp creole cornbread with creole sauce but it is feasible. It is fundamental to not eat shrimp creole cornbread with creole sauce or other high calorie seafood 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 1600 calories a day, and then on the 7th day, I eat whatever I like – without going crazy of course.

I have been using this method for the last 2 weeks and it has enabled me to lose 5 kilos. I have not accelerated my exercise routine or taken any supplements or diet aids. I have just been careful of what I eat 6 days per week and then eat whatever I want one day a week.

I also find it helps to have professional support when dieting and for that I registered with the Biggest Loser club. They have several tools to show you how 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 cajun food. I never imagined|thought|believed I could lose 5 kilos while eating cajun 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 cajun food, I suggest|advise|propose you make shrimp creole cornbread with creole sauce which is one of my favourite|most admired|most adored|best loved cajun recipes.

Shrimp Creole Cornbread with Creole Sauce

Cornbread
2 eggs
1/4 cup vegetable oil
8 ounces sour cream (about 1 cup)
1/2 cup milk
1 1/2 cups self-rising cornmeal mix
4 ounces (1 cup) shredded Monterey jack cheese
2 to 3 teaspoons dried Creole seasoning
2 teaspoons chopped fresh parsley
1 pound shelled, deveined uncooked medium shrimp
4 ounces cream cheese, cubed

Creole Sauce
2 tablespoons butter or margarine
1/4 cup chopped onion
1/3 cup chopped celery
3 cloves garlic, minced
2 (14 1/2 ounce) cans diced tomatoes, undrained
1 bay leaf
2 teaspoons salt
1 tablespoon granulated sugar
3 tablespoons Worcestershire sauce
2 teaspoons hot pepper sauce

Preheat oven to 400 degrees F. Grease a 10-inch cast iron skillet; place in oven to heat.

In a large bowl, beat eggs. Blend in oil, sour cream and milk. Add remaining cornbread ingredients except cream cheese; stir until blended. Pour batter into hot skillet. Dot evenly with cubed cream cheese; press into batter. Bake at 400 degrees F for 30 to 35 minutes or until golden brown.

Meanwhile, melt butter in a medium saucepan over medium heat. Add onion, celery and garlic; cook until vegetables are tender, stirring frequently. Add remaining sauce ingredients; mix well. Heat until bubbly; reduce heat and simmer 20 to 30 minutes. Remove and discard bay leaf.

To serve, cut cornbread into wedges and serve with sauce.

Makes 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%.