You might not accept that you could lose weight while on a diet which includes south louisiana chicken spaghetti but it is feasible. The key is to not eat south louisiana chicken spaghetti or other high calorie potatoes, rice, starches every day but in moderation.

For example, I allow myself moderately high calorie food one meal per week. I eat a reduced calorie diet for 6 days of the week, say 1400 to 1800 calories per day, and then one day, I eat what I please – within reason of course.

I have been sticking to this diet for the last month and it has enabled me to lose 5 kilos. I have not changed my exercise regime or taken any pills or diet food. I have simply been conscious of what I eat most days of the week and then eat whatever I want one day a week.

I also believe it makes things easier if you have some support when dieting and for that I joined the Biggest Loser club. They have lots of 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 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 south louisiana chicken spaghetti which is one of my favourite|most admired|most adored|best loved cajun recipes.

South Louisiana Chicken Spaghetti

4 tablespoons vegetable oil
4 tablespoons flour
1 (4 ounce) can tomato sauce
1 (4 ounce) can tomato paste
Salt and pepper
Meat tenderizer
Accent?
Season-All?
Cayenne pepper
3 large onions
1/2 bunch celery
1 bunch shallots
1/4 green bell pepper
1 large can mushrooms stems and pieces
1 cup packed brown sugar
5 bay leaves
1/2 squeezed lemon, with rind
Accent?
1 teaspoon oregano
1 teaspoon Tabasco? sauce
Salt and pepper
1 cup sweet red wine

In a large, iron pot, slowly heat oil and flour, very slowly and stirring all the while. Keep fire low as possible and stir constantly with a spatula, for this roux burns easily. Cook until the roux is the color of milk chocolate.

Meanwhile, prepare an additional roux of tomato sauce and tomato paste. In another iron skillet, combine tomato paste and tomato sauce and cook over very low flame, stirring constantly. This usually takes longer than the flour roux. The roux will be done when it turns a dark brown color.

While the roux is being cooked, season chicken that has been cut into small pieces by sprinkling on salt and pepper, meat tenderizer, Accent?, Season-All and cayenne pepper. Dip each piece in flour and brown on all sides. Set aside.

Finely chop onions, celery, shallots and bell pepper. Saut? in the finished flour roux until vegetables are tender, stirring constantly. If the roux begins to stick, add a very small amount of oil.

Add the browned chicken, mushrooms, tomato roux and enough water to give a good liquid consistency, but not watery. Bring to boil, then immediately turn down to simmer. Add brown sugar, bay leaves, lemon juice with rind, Accent?, oregano, Tabasco? sauce, and salt and pepper. Simmer, stirring occasionally, for 3 to 4 hours, or until chicken begins to fall off the bone.

Fifteen minutes before the chicken is done, add 1 cup of any sweet red wine, the sweeter the better.

Serve over cooked spaghetti.

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%.