With our medical weight loss program we help people lose weight fast by using the top and most effective diet pills and appetite suppressant medications that help get rid of your appetite and rev up your fat burning metabolism.
Our weight loss program includes…
- The best weight loss pills like:
- Phentermine
- Adipex
- Bontril
- Phendimetrazine
- Belviq
- Qsymia
- Topamax
- Topiramate
- Contrave
- Combined with Vitamin B12 injection therapy and a diet and exercise plan made specifically for your metabolism and body type.
In all of the years that we have been helping people lose weight we have found that most of our patients lose the greatest amount of body fat when they take the appetite suppressant medications and weight loss pills Phentermine and Phendimetrazine. We do use the other weight loss pills but Phentermine and Phendimetrazine always seem to be the most effective.
In our weight loss program we give you the best weight loss pills, energy boosting vitamin B12 injections, custom diet and exercise plans and even recipes to help you lose weight fast. We help you lose weight and show you how to keep it off.
If you would like to schedule a free weight loss consultation call us at 215-821-7336
Here are a few of the recipes that helped me lose over 80 lbs and keep it off.
Yes you can eat steak and lose weight on our program just make sure that you combine it with lots of good healthy vegetables like we do in this recipe.
Steak Zucchini*
- 2 tablespoons of olive oil
- 1 1/2 pounds of sirloin steak
- 1/2 teaspoon of black pepper
- 6 small zucchini cut in half lengthwise
- 1 teaspoon of grated lemon zest
- 1/2 teaspoon of chopped garlic
- 3 tablespoons of parsley cilantro or basil
- 2 tablespoons of breadcrumbs
- 12 ounces of whole wheat couscous
Let’s start by heating 1 tablespoon of the olive oil in a skillet over heat. Then we’re going to massage the black pepper into the steak and cook your steak to the temperature level that you like. When your steak is finished cooking you want to just let it sit for 12 minutes or so and then slice it. While your steak is resting you want to add 2 teaspoons to that same pan in which you just cooked the steak and cook the zucchini until it’s nice and brown and tender this usually takes about 6 minutes or so. Then you want to cut the zucchini halves into small pieces a put them on your plates. In a battle you want to combine the bread crumbs, lemon zest, herbs, garlic and the remaining oil and mix it together nicely and then sprinkle this over the zucchini and finally serve this together with the steak. this makes approximately 6 portion sizes and each one has about 413 calories.
Steak And Noodles*
- 2 pounds of beef round steak
- 1 package of onion soup mix
- 1/4 cup of water
- 1 can of low-sodium cream of mushroom soup
- 4 cups of cooked noodles
- 3 cups of green beans
This is a really great recipe and we are going to start by cutting the steak into 6 servings size pieces and then placed them in a slow cooker and add the dry onion soup mix, water and soup. We then cover and cook this for about 6 – 8 hours. Cook the noodles like you would normally and serve everything together over the noodles and green beans. This makes 6 servings and each one has approximately 379 calories
Steak and Wine*
This is an awesome dinner and it definitely satisfies the biggest appetite.
- 2 pounds of beef round steak
- 2 tablespoons of all-purpose flour
- 1/2 teaspoon of black pepper
- 2 tablespoons of olive oil
- 1 cup of chopped onion
- 1/2 cup of sliced carrots
- 14 ounces of no salt added tomatoes
- 3/4 cup of dry red wine
- 1/2 teaspoon of minced garlic
- 1/4 cup of water
- 2 tablespoons of all-purpose flour
- 3 cups of cooked brown rice
We begin this fantastic recipe by cutting your meat into 6 equal portions and coat the beef with a mixture of your flour and black pepper. Next we want to pound the stick to approximately a half inch thickness using a meat mallet. Then we brown the meat in the hot oil and then drain off the oil. Then you should place the onion and carrot in the slow cooker and place to meet on top. Now you want to combine the tomatoes and wine and garlic and poor the server the meat. Cover your slow cooker and cook this on your low heat setting for about 8 – 10 hours. When it’s done you want to put your meat and vegetables on your serving platter. You want to be sure to have set aside 1 1/2 cups of your cooking liquid to make your wine sauce. So poor this one and a half cups of your cooking mixture into a pan and blend the cold water slowly into the flour and stir this into the liquid. You should cook and stir this until it’s thick and bubbly. Serve your meat and vegetables over ice and you can spoon your sauce over top of the meat as generously as you like. This makes 6 servings in each one should normally have about 410 calories.
Casserole – Barley and Beef*
This is an amazing recipe it’s super simple and easy to make and it’s totally delicious and it’s one of our favorite go to recipes when you’re have an appetite and you want some comfort food.
- 1/3 cup of pearl barley
- 1 pound of ground beef – that you have browned ahead of time
- 1 cup of chopped up onion
- 1 cup of sliced or chopped carrots
- 2 tablespoons of sugar-free molasses
- 2 tablespoons of low-sodium soy sauce
Okay, start by placing in aid 2 quart casserole dish your barley, onion, browned beef, sugar-free molasses and carrots and mix them together. You then want to add enough water to cover everything and then bake this act 350°F for approximately 1 hour covered. You should check on this while it’s cooking because you money have to add additional water while was baking. And before you serve this you should store in the low sodium soy sauce. This makes 4 servings each one with approximately 384 calories.
Beyond Hamburger Helper Casserole*
This is a fantastic quick and easy recipe that’s going to totally tantalize your taste buds and stuffed your tummy.
- 16 ounces of ground beef
- 6 cups of diced or chopped zucchini
- 1 cup of chopped onion
- 1 teaspoon of oregano
- 1 teaspoon of garlic powder
- 2 cups of cooked brown rice
- 16 ounces of cottage cheese – fat-free
- 10 ounces of low-sodium cream of mushroom sauce
- 1 cup of low-fat cheese, you can use mozzarella cheese cheddar cheese or monterey jack cheese, whichever you prefer
First cook your squash and drain it. Then sauté your beef and onion and add the rice and seasoning to beef. After this is Don you’re going to put half of your squash in a 2 1/2 quart casserole dish and then add the beef mix and then the cottage cheese. Next we add the rest of the squash and the soup and finally generously sprinkle the cheese over top and bake this at 350°F for approximately 35 – 45 minutes uncovered. This makes 4 servings each having approximately 445 calories.
Meat And Potatoes*
- 1 1/2 pounds of ground beef
- 8 ounces of tomato juice unsalted
- 1 cup of chopped cabbage
- 10 ounces of frozen green beans
- 1 medium diced potato
- 1/4 teaspoon of dried thyme
- 1 bayleaf
- 6 cups of water
- 1/4 tablespoon of dill weed
- 1 cup of chopped onion
- 1 cup of tomatoes
- 1/4 teaspoon of black pepper
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of dried basil
- 1 cup of diced green bell peppers
- 10 ounces of frozen corn
- 1/2 cup of sliced carrots
Let’s get this started by browning your meat first in a large skillet. Then add all the remaining ingredients and bring everything to a portal. Then we should reduce the and cover and let simmer for approximately 1, a little bit more or less time just until the vegetables are tender and cooked. Be sure to check on this and started occasionally because you want to keep everything blended together nicely and everything to cook evenly throughout. Before we serve this of course we should remove the bay leaf. This normally makes about 6 serving each of them having approximately 400 calories.
Stuffed Peppers*
This is a really fantastic recipe and it has lots of great flavor.
- 6 green bell peppers or red peppers
- ¾ cup of chopped onion
- 1 cup of nonfat evaporated milk
- ½ cup of breadcrumbs
- 1 ½ pounds of ground beef
- 2 cups of water
- ¼ cup of scallions
We are going to start by blanching your peppers and cut off the chops. Then we are going to combine the evaporated milk and bread crumbs and let them soak together. Next cook the onion until it’s nice and tender and combine all of the ingredients together and stuff your peppers. Place them in a dish at a water and cook them at 375°F for 1 hour. This makes 6 servings each with approximately 380 calories.
London Broil Extravaganza*
This is an awesome recipe and it’s one of my favorites. I totally love London broil.
- 1 pound of London broil
- 1 teaspoon of minced garlic
- 4 teaspoons of crushed rosemary
- 2 tablespoons of olive oil
- 1 cup of sliced onions
- 1 pound of asparagus cut into pieces
- 1 pound of sliced mushrooms
- ⅛ teaspoon of black pepper
- 1 tablespoon of lemon zest
This part is very important and make sure that you score both sides of your London broil. You want to do this diagonally making sure that you are cutting out a diamond pattern. You want to make sure that you’re going fairly deep because you want all of the spices to go deep into the beef. Now let’s get started by rubbing half of the garlic and 2 tablespoons of the rosemary into both sides of your meat. Heat a tablespoon of the oil in a skillet, you should probably use a medium heat and add the steak and cook it. Usually it takes about 4 minutes per side for a medium rare temperature but I do suggest that you cook it a bit longer then to medium rare temperature. Because of various health issues it’s always best to each your meat more cooked and not undercooked. When your London broil is thoroughly cooked you want to put it in a plate and cover this with foil to make sure that it stays nice and warm. Then you want to add the oil that’s left over to the skillet and put in your onion and cook this stirring it making sure that it’s sautéed nicely, you should do this I would say for approximately 2 minutes. Next add the remaining garlic and cook this for approximately 35 – 40 seconds and then add your mushrooms and asparagus, continuously stirring it until the asparagus is cooked until it’s tender and crisp. It usually takes about 5 minutes or so. Then start in your rosemary that’s left over, your black pepper and lemon zest. Finally you get to cut the steak into slices, I prefer thin slices and serve the London broil with the vegetables. This is a wonderful recipe. When my children are home from school my wife makes this at least twice a week. It’s one of my children’s favorites. This makes 4 servings and each serving is approximately 360 calories.
Yummy Stew*
Here is a really good recipe that’s super simple to make and it’s actually quite a hit with lots of our college students that are trying to lose weight while going through the stress and strains of college life.
- 2 tablespoons of all-purpose flour
- 1 pound of beef round steak – cubed
- 2 tablespoons of olive oil
- 1 cup of sliced carrots
- 3 medium potatoes – cubed
- 2 cups of cubed zucchini
- ½ cup of chopped onions
- 1 cup of low-sodium beef broth
- ½ cup of water
- 2 cups of no salt added tomatoes
- 2 tablespoons of Stevia
- 1 tablespoon of worcestershire sauce
- 1 ½ teaspoon of instant coffee
- 1 tablespoon of vinegar
- ¼ teaspoon of ground allspice
- 1 teaspoon of ground ginger
This recipe is so easy it’s ridiculous. First we’re going to place the flour in a plastic bag and add the beef and shake it up to coat the beef. Then brown the beef on all sides in a skillet. Put the carrots, potatoes, zucchini and onion in a slow cooker and topped this with the beef. Mix together all of the remaining ingredients and pour over top meat in the vegetables. Cover your slow cooker and let this cook on low for 8 – 10 hours or if you send it on high it should probably cook for approximately 4 – 5 hours. This makes 6 servings each with the just under 400 calories.
I hope you enjoy these recipes is much as I do and if you’d like help achieving your weight loss goals I invite you to call us and schedule your free medical weight loss consultation. Call us now at 215-821-7336
