You might not accept that you could lose weight while on a diet plan which includes sizzling onion fajitas but it is feasible. It is crucial to not eat sizzling onion fajitas or other high calorie fajitas every day but in moderation.

For example, I allow myself moderately high calorie food one day per week. I eat a calorie controlled diet 6 days a week, say 1400 to 1800 calories per day, and then 1 day, I eat anything – without going overboard of course.

I have been eating this way for the last few weeks and it has enabled me to lose 5 kilos. I have not changed my exercise routine or taken any vitamins or diet food. I have simply been aware of what I eat on most days and then eat whatever I feel like one day per week.

I also find it makes things easier if you have a little support when trying to lose weight and for that I registered with the Biggest Loser club. They have numerous tools to show you how to monitor your progress and reach 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 sizzling onion fajitas which is one of my favourite|most admired|most adored|best loved southwestern recipes.

Sizzling Onion Fajitas

1 (1 1/2 pound) top round or flank steak
Marinade
2 medium (8 to 10 ounce each) sweet Spanish onions
2 medium green peppers
1/2 teaspoon lemon pepper
Seasonings
Corn or flour tortillas
Hot pepper-onion relish
Guacamole
1/4 cup butter or margarine

NOTE: Boned chicken breasts may be used in place of beef.

Place steak in shallow dish and cover with marinade. Refrigerate 4 to 6 hours, turning occasionally.

Peel onions and slice thin to measure 5 to 6 cups onion rings. Cut green peppers into julienne strips. Saut? in butter or margarine until tender. Season with lemon-pepper seasoning. Keep hot while cooking meat.

Remove steak from marinade, reserving marinade. Place on grill over hot coals or flame or on rack of broiler pan. Cook steak to desired doneness, turning once. Or sear meat in cast iron skillet to desired doneness. Cut into 1/2-inch strips and heap with onion and pepper on sizzling hot platters or in individual iron skillets.

To serve, fill heated tortillas with sizzling meat and vegetables and top with guacamole and hot pepper onion relish. Serve with refried beans.

Marinade
1/2 cup soy sauce
1/4 cup water
1/4 cup vinegar
1/4 cup vegetable oil
1 clove garlic, minced
1/4 teaspoon pepper

Combine ingredients and blend well. Makes 1 1/4 cups.

Hot Pepper-Onion Relish
1 tablespoon vinegar
1/2 cup chopped sweet Spanish onion
1 jalapeno pepper, minced
2 large tomatoes, chopped
Season to taste with salt

Combine all ingredients together. Makes 2 cups.

Guacamole
2 large avocados
1 tomato, chopped
2 tablespoon minced sweet Spanish onion
Dash garlic powder
Salt
Hot pepper sauce

Peel and mash avocados. Mix with tomato, onion and a dash of garlic powder. Season to taste with salt and hot pepper sauce. Cover and chill.

Makes about 2 cups.

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%.