13 Low Calorie Recipes For Deliciously Easy Weight Loss by Medical Weight Loss Philadelphia

weightlossphiladelphia diet pills diet doctorsHere are 13 delicious low calorie recipes to help you lose 2-5 lbs a week with our medically supervised prescription weight loss program. Most patients tell us that our weight loss pills took away their hunger and cravings, but you still have to eat even if you are never hungry. For your free weight loss consultation call us at 215-821-7336.

Here are the delicious low calorie recipes:

Teriyaki Salmon and Vegetables Low Calorie Recipe*

Ingredients:

  • Low sodium soy sauce – ¼ cup
  • Rice wine vinegar – ¼ cup –
  • Splenda or Stevia, sugar substitute – ¼ cup
  • Garlic powder – ¼ teaspoon
  • Ground ginger – ½ teaspoon
  • Black pepper – ¼ teaspoon
  • Salmon fillets cubed – 1 pound
  • Sliced zucchini – 2 cups
  • Quartered onions –  1.5 cups
  • Red bell peppers – 1 ½ cups cubed
  • Cauliflower florets – 2 cups
  • Mushrooms sliced in half – 1 pound
  • Olive oil – 2 tablespoons
  • Cornstarch – 2 tablespoons

Combine your spices, soy sauce, vinegar and sugar substitute and stir until the sugar is totally dissolved. Place your fish in one plastic zip-lock type of plastic bag and vegetables in another one. Divide the sauce between the 2 bags. Then seal and marinate in the refrigerator for at least one hour, being sure to turn it while it is in the refrigerator occasionally. After it is chilled drain, keeping your sauce. Keep your oil in a wok or skillet and add the vegetables and stir-fry for approximately 5 minutes add the fish and stir-fry one more minute. Stir the cornstarch into the marinade you have set on the side and added to the walk and cook and stir until it’s thickened. This makes approximately 4 servings each having about 375 calories

Spicy and Sweet Fish*

Ingredients:

  • Salmon fillets cut three-quarter inch thick – 1.5 pounds
  • Honey – ¼ cup
  • Low sodium soy sauce – ¼ cup
  • Lemon juice – 2 tablespoons
  • Sesame oil – 1 tablespoon
  • Red pepper flakes – ¼ teaspoon
  • Black pepper – ½ teaspoon
  • Cooked brown rice – 3 cups
  • Vegetable mix of broccoli and cauliflower steamed until it’s crisp and tender – 3 cups

Let’s begin by placing our fish in a glass or ceramic baking dish. Next combine the honey, soy, lemon juice, sesame oil, red pepper flakes and black pepper and pour this over top of your fish. Then cover with plastic wrap and marinate for approximately 30 minutes before cooking. Next add olive oil to skillet and heat and then place your fish into the skillet but the skin side down cover with a lid and let it cook checking every few minutes. Before the fish is totally cooked drizzle the marinade over top and cook for about another 3 minutes until your fish is thoroughly cooked. You can serve this with the cooked rice and your steamed vegetables. This makes approximately 6 servings each having about 400 calories.

Mexican Fish Under 400 Calorie Recipe*

Ingredients:

  • Instant brown rice – 1.5 cups
  • Salsa – 16 ounces
  • Dried thyme – 1 teaspoon
  • Red bell pepper sliced – 1 cup
  • Yellow bell pepper sliced – 1 cup
  • Catfish fillets – 1.5 pounds
  • Black pepper – ¼ teaspoon
  • Paprika – ½ teaspoon
  • Fresh cilantro – 4 tablespoons

In a microwavable casserole dish stir your rice, salsa and thyme. Cover and microwave on high for 7 minutes, stirring about once or twice. Next starring the red bell pepper in place to fish fillets on top of the rice. Sprinkle with black pepper and paprika. Then cover and microwave on high for 4 – 5 minutes. Let this stand for about 5 minutes and garnish with your cilantro. This makes approximately 4 servings each having about 360 calories.

Teriyaki Fish with Rice and Broccoli*

Ingredients:

  • All-purpose flour – ¼ cup
  • Black pepper – ⅛ teaspoon
  • Catfish fillets cut into 1 inch cubes – 12 ounces
  • Olive oil – 2 tablespoons
  • Low sodium soy sauce – ¼ cup
  • Sugar substitute like Stevia or Splenda – ¼ cup
  • Sesame oil – ½ teaspoon
  • Chopped chives – ¼ cup
  • Broccoli florets steamed until crisp and tender – 6 cups
  • Cooked brown rice – 3 cups

Let’s start this great recipe by combining the flour and black pepper in a Ziploc plastic bag. Add your fish and shake it well to coat thoroughly. Heat the oil in a large skillet and add the fish and cook until it’s done. Next remove the fish from the skillet. Add the soy sauce and sugar substitute to the pan and cook and stir until the sugar substitute is melted. Then stir in the sesame oil and add the fish and chives and stir to make sure that your fish is coated well. Serve with broccoli over your rice. This makes 4 servings each having approximately 420 calories.

Tuscan Shrimp with White Beans*

Ingredients:

  • Cannellini beans – 3 cups
  • Olive oil – 4 tablespoons
  • Peeled shrimp – ¾ pound
  • Minced garlic – 1 teaspoon
  • Diced green bell pepper – ½ cup
  • Diced no salt added tomatoes – 2 cups
  • Basil leaves – 10
  • Lemon juice – 2 tablespoons
  • Fresh parsley – 2 tablespoons

Let’s begin this great recipe by draining the beans over a bowl and keep the liquid. Put the white beans in a large skillet with just enough of their liquids to cover them. The next step is to add half of your olive oil to the pan and take it to a simmer. Heat the remaining oil in a large skillet over high heat and add the shrimp and cook for approximately one minute, tossing frequently. Remove the shrimp with the tongs to a bowl and add the garlic to the pan and sauté until the garlic is browned. Add the green bell pepper and cook for one minute next add the tomato and basil and stir briefly and then add the lemon juice. Cook for about one minute and then stir in the shrimp. Toss this well and cook briefly to reheat your shrimp. Then spoon your white beans onto a platter or for individual plates and top with the shrimp and sprinkle with parsley. This makes 4 servings each having about 430 calories.

This is a really good recipe because of all the vegetables in the beans it definitely satisfies your hunger and because of the shrimp gives your body lots of fantastic protein. It’s a great combination meal because it gives your proteins and lots of vegetables with lots of fiber and nutrients.

Shrimp with Peppers Low Calorie Recipe Under 400 Calories*

Ingredients:

  • Cooked brown rice – 2 cups
  • Red bell pepper thinly sliced – 1 cup
  • Green bell pepper thinly sliced – 1 cup
  • Thinly sliced lemon – 1
  • Fresh thyme – ¼ cup
  • Scallions halved lengthwise and sliced into 1 inch pieces – ¼ cup
  • Red pepper flakes – ¼ teaspoon
  • Olive oil  – 2 tablespoons
  • Peeled and deveined large shrimp – 1.5 pounds
  • Paprika – ½ teaspoon
  • Black pepper – ¼ teaspoon

Let’s begin this delicious recipe by preheating our oven to 450°F. Cook your rice. Then in a large bowl toss the red and green bell pepper, lemon, thyme, scallions, crushed red pepper and 1 tablespoon of the oil. Then spread on a baking sheet. Add the shrimp to the bowl and toss with the paprika, the remaining  tablespoon of oil and black pepper. Add the shrimp into the red and green bell pepper on the baking sheet and roast until the shrimps are cooked through and the bell peppers are nice and tender, this should take approximately 10 – 12 minutes. When it’s done serve it over the rice. This makes 4 servings each having approximately 380 calories.

Shrimp Tacos with Citrus Cabbage Slaw*

Ingredients:

  • Sugar-free orange juice – ¼ cup
  • Lime juice – 2 tablespoons
  • Low-fat sour cream – 2 tablespoons
  • Black pepper – ¼ teaspoon
  • Shredded cabbage – ½ pound
  • Capricorn – 1 cup
  • Chopped jalapeno pepper – 2 tablespoons
  • Olive oil – 1 tablespoon
  • Peeled and deveined medium shrimp – 1 pound
  • 8 whole wheat tortillas – each 6 inches, warmed
  • 2 cups of refried beans, see the recipe below this one

We’re going to start by whisking the orange and lime juices, sour cream and black pepper in a large bowl. Add the cabbage, corn and jalapeno peppers and toss to combine everything nicely together. Let this sit for about 10 minutes. While this is sitting heat the oil and a large skillet over top medium – high heat. Cook the shrimp until it’s opaque throughout, this normally takes anywhere from 2 – 3 minutes. Serve the shrimp with the tortillas, the slaw and the refried beans. This makes 4 servings each having about 380 calories.

Low-Calorie Refried Beans only 100 Calories*

Ingredients:

  • Pinto beans – ½ pound
  • Water – 2 cops
  • Coffee – ½ cup
  • Minced garlic – 1 teaspoon
  • Diced onion – 1 cup
  • Ground cumin – 1 tablespoon
  • Chili powder – 2 teaspoons
  • Dried oregano – 1 ½ teaspoons

This is a great recipe and let’s start by rinsing our beans and place them in a large ball covered with water overnight. The next morning train and placed the beans in a slow cooker along with the remaining ingredients. Stir  well then cover and cook this for approximately 8 – 10 hours or until the  beans are tender. When it’s cooked you can use a large spoon or a potato masher to mashed the beans until there the texture that you like. This makes about 8 serving each having approximately 100 calories.

Shrimp Pasta Salad*

This is a really great recipe it’s loaded with shrimp and vegetables which means it provides lots of great nutrition, will eliminate your hunger and cravings and it’s very very low in calories.

Ingredients:

  • Shrimp – 2 pounds
  • Whole-wheat pasta  – 1 pound, you can use any shape of your choosing
  • Dillweed – 1 tablespoon
  • Chopped fresh basil – 1 tablespoon
  • Low-fat mayonnaise – 2.25 cups
  • Tarragon vinegar – 2 tablespoons
  • Capers – ¼ cup
  • Cooked peas – 2 cups
  • Diced cucumber – 2 cups
  • Diced red bell pepper – 1.5 cups
  • Finely chopped scallions – ¾ cup

Let’s start by cooking and peeling and then deveined your shrimp. Cut the shrimp into bite-size portions. Cook your pasta and then drain a letter cool slightly. Grind the dill and basil together. Mix the mayonnaise, vinegar and capers with the dill and basil. In a large bowl mix your shrimp, pasta, peas, cucumbers, red bell pepper and scallions. Pour the dressing over top of the mixture toss everything gently and refrigerate. This taste the best when you make it the day before you are planning on serving it. So it’s best to keep it in the refrigerator for a full 24 hours before serving it will give you the best taste and flavor. This will make approximately 8 servings each having about 320 calories.

Shrimp Fried Rice*

Yes you heard me right I did say rice but it is acceptable to have a little bit of rice on the weight loss plan and this recipe is very good for us because the shrimp is definitely low in calories and does provide a good source of protein and the little portion of brown rice and the lots of extra vegetables provide the bulk fiber and nutrition to  keep our body going all day long.

Ingredients:

  • Cooked brown rice – 3 cups
  • Sesame oil – 2 tablespoons
  • Low sodium soy sauce – 2 tablespoons
  • Minced garlic – 1 teaspoon
  • Fresh ginger grated – 1 tablespoon
  • Shrimp – three-quarter pound
  • Bok choy – 4 cups
  • Chopped snow pea pods – 1 cup
  • Diced water chestnuts – ½ cup
  • Shredded carrot – 1 cup

You’re going to first sauté the cooked brown rice, sesame oil, low-sodium soy sauce, minced garlic and fresh ginger for approximately 3 minutes. Then add the remaining ingredients and cook for about another 5 minutes or more children shrimp are pink and the vegetables are crisp and tender. This makes 4 servings each having approximately 390 calories.

Seafood Alfredo*

Ingredients:

  • Shrimp – 8 ounces
  • Scallops – 8 ounces
  • Salmon fillets cubed – ½ pound
  • Chopped garlic – 1 teaspoon
  • Olive oil – 3 tablespoons
  • Onions that you cut into wedges – 1 cup
  • Sliced red bell pepper – 1 cup
  • Broccoli florets – 1 cup
  • All-purpose flour – 3 tablespoons
  • Skim milk – 1 ½ cups
  • Italian seasoning – 1 teaspoon
  • Parmesan cheese – ¼ cup
  • Cooked whole-wheat spaghetti – 8 ounces

Start by taking a large saucepan and sauté your shrimp, scallops, salmon, and garlic in 2 tablespoons of the olive oil until it’s cooked all the way through. Then remove and sauté your vegetables and the remaining oil, she together the flour and skim milk. Add to the pan along with the Italian seasoning. Cook and stir until thickened and just beginning to boil. Stir in the cheese and serve over top of the pasta. This makes 6 servings each having approximately 400 calories.

Shrimp Pasta Primavera*

Ingredients:

  • Whole wheat fettuccine pasta – 8 ounces
  • Olive oil – 1 tablespoon
  • Broccoli florets – 2 cups
  • fresh green beans – 4 ounces
  • cut into strips red bell pepper – 1/2 cup
  • peeled and deveined shrimp – 1 pounds
  • Lemon juice – 1/4 cup
  • low-sodium chicken broth – 1/2 cup
  • 1 tablespoon of any type of sugar substitute like Stevia or Splenda

Let’s start this great recipe by first cooking or fettuccine and then draining all of the water. Next heat the oil in a large skillet and add your vegetables and cook for 3 to 4 minutes being sure to stir frequently. Stir in the shrimp and continue to cook for approximately four more minutes. Then in a small bowl combine the remaining ingredients into the shrimp mixture and cook 1 to 2 minutes or longer until it is thickened and bubbly. Finally start in the fettuccine and cook until it’s heated all the way through. This makes approximately four servings each having 380 cal.

Shrimp Bake*

  • Ingredients:
  • Cooked brown rice 1 cup
  • Low sodium chicken broth – 2 cups
  • Sliced celery – 1 Cup
  • Chopped onion – 1/2 cup
  • Olive oil – 2 tablespoons
  • No salt added stewed tomatoes – 16 ounces
  • Shelled shrimp – 1 & a half pounds
  • Crumbled feta cheese – 3/4 cup
  • Sliced ripe olives – 1/2 cup
  • Dill weed – 1 teaspoon

First cook your rice using chicken broth instead of using water. Then in a large pan you are going to cook your celery and onion in oil until they’re tender. Next add the tomatoes, stir in the rice, one half of the shrimp, cheese, half of the olives and dill weed. Pour this into a 2-quart casserole dish and top with the rest of the shrimp and then bake uncovered at 350 degrees Fahrenheit for 25 minutes. When you’re ready to serve it you can garnish it with the rest of the olives, it makes 6 servings each having about 370 calories.

Some of the appetite suppressant medications and weight loss pills we use in our program our:

  • Phentermine
  • Adipex
  • Bontril,
  • Phendimetrazine
  • Belviq
  • Qsymia
  • Topamax
  • Topiramate
  • Contrave
  • Saxenda
  • Xenical

*These recipes are taken from the cookbook 500 400 – Calorie Recipes by Dick Logue. It’s an awesome book for your kitchen.

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11 Fat Burning Recipes To Lose Weight Fast by Medical Weight Loss Philadelphia

weight loss philadelphia weight loss recipes tips plansWith our weight loss pills and diet plans most patients lose 2-5 lbs a week And they still are able to eat great tasting foods like pasta, lasagna, ice cream (sugar-free) and even cake (we have great recipes if you like to bake). If you need help losing weight call us for your free consultation. Call us at 215-821-7336

Here are 11 fantastic recipes all under 400 calories per serving to help you lose weight and burn belly fat.

Southwestern Stuffed Pork Chops and Sweet Potatoes*

  • Ingredients:
  • Pork loin chops – 4 of them, 1 inch thick
  • Cornbread stuffing mix – 4 ounces
  • Low-sodium chicken broth – 2 tablespoons
  • Orange juice – 1/3 cup
  • Pecans – 1 tablespoon finely chopped
  • 4 sweet potatoes
  • 2 tablespoons of orange  juice concentrate
  • 1/4 cup of sugar substitute like Stevia
  • Let’s begin making this tantalizing dish by cutting a horizontal split in the side of each chop so that you form a pocket for the stuffing. Mix together the stuffing with the broth, orange juice, pecans and orange peel. Stuff the pockets with the stuffing and place in a 9 x 13″ glass baking dish. Next peel your sweet potatoes into 1 inch cubes and put them in an 8 in.² baking dish. Then we can borrowing your orange juice concentrate and Stevia and pour this over the sweet potatoes. And placed both the pains in an oven set at 350°F and bake until the potatoes are nice and tender and the pork chops are cooked thoroughly. This normally takes anywhere from 45 – 60 minutes. This makes 4 servings each with about 390 calories.

Barbecue Pork Chops*

  • Ingredients:
  • 4 pork chops each approximately 1 inch thick
  • Onion finely chopped – 1 cup
  • 2 tablespoons of vinegar
  • Canola oil – 1 tablespoon
  • Dry mustard – ½ teaspoon
  • Worcestershire sauce – 1 tablespoon
  • Black pepper – 1 teaspoon
  • Stevia – 1 tablespoon
  • Paprika – 1/2 teaspoon
  • Baked potatoes – 2 medium-sized potatoes
  • Coleslaw: 2 cups of coleslaw mix combined with 1/2 cup of sugar free ranch dressing.

Let’s begin by scoring the edges of the pork chops and place them into a large baking pan and set this on the side. Combine all of the other ingredients together and mix them well. Next pour them over the pork chops and make sure that your chops are thoroughly coated. Then cover and chill the pork chops for 2 – 4 hours.  Grill your chops until they are cooked thoroughly and be sure to baste them while they are grilling.  Serve your pork chop with half of a big potato in the coleslaw boats topped with your ranch dressing. This makes approximately 4 servings each having about 390 calories.

Tuna Casserole – Slow Cooker Style*

  • Ingredient:
  • Tuna in water – 16 ounces
  • Low-sodium cream of mushroom soup – 20 ounces
  • Skim milk – 1 cup
  • Fresh parsley chopped – 2 tablespoons
  • Sliced mushrooms 8 ounces
  • Thawed frozen mixed vegetables – 16 ounces
  • Thawed frozen broccoli carrots and cauliflower – 16 ounces
  • Cooked egg noodles – 10 ounces
  • Sliced almonds toasted – 1/4 cup

Mix together your soup, parsley, skim milk, tuna, and vegetables and mix in the noodles. Pour this into a greased slow cooker and top with the almonds, cover it and cook on low for 7 – 9 hours or on high for 3 – 4 hours. This makes approximately 6 servings each having about 364 calories.

Broccoli Fish Bake*

  • Ingredients:
  • Fat-free sour cream – 1 cup
  • Low-fat mayonnaise – 1 cup
  • Dried onion – 1 tablespoon
  • Lemon pepper – 2 teaspoons
  • White pepper – 1/4 teaspoon
  • Celery flakes – 1 tablespoon
  • Dried parsley – 1 tablespoon
  • Lemon juice – 2 teaspoons
  • Black pepper – 1/8 teaspoon
  • Broccoli – 20 ounces
  • Lemon juice 2 tablespoons
  • Catfish fillets – 6
  • Breadcrumbs – 1/4 cup

Mixed together your sour cream, mayonnaise, dried onion, lemon pepper, white pepper, celery flakes, dried parsley, lemon juice and black pepper and put them on the side. Next spread your broccoli in a shallow casserole dish and pour over top 1 tablespoon of your lemon juice. Layer your fish fillets on the broccoli and then spread the sour cream mixture. Sprinkle your breadcrumbs over top of this and the remaining lemon juice. Cover this and bake it at 350°F for approximately 45 minutes and then uncovered for an additional 15 minutes until its brown. This makes approximately 6 servings each having about 372 calories.

Tuna Broccoli Roll Ups*

  • Ingredients:
  • Skim milk – 1/4 cup
  • Lemon juice – 1 tablespoon
  • Low-sodium cream of mushroom soup – 1 can
  • Drained tuna – 7 ounces
  • Broccoli – 10 ounces
  • Low-fat shredded cheddar cheese – 4 ounces
  • Whole wheat tortillas – 3 tortillas 8 inches each
  • Chopped tomato – 1 cup

Combine your mushroom soup, lemon juice and skim milk. Mix together your broccoli, tuna ends one half of the cheese in a separate bowl. Next star three-quarter cup of the soup mixture into your tuna. Divide this mixture evenly among the tortillas and roll them up. Stir the tomatoes into the remaining soup mixture and spoon this over top of each individual rollup. Place the rollup in a greased baking dish and bake them covered  at 350°F for 35 – 40 minutes. Top the center of each tortilla with the remaining cheese and then return it to the oven and bake for approximately another 5 minutes uncovered. This makes three  servings each having about 398 calories.

Pasta with Fish And Vegetables*

  • Ingredients:
  • Olive oil – 2 tablespoons
  • Cubed salmon fillets – 12 ounces
  • Cubed cod fillets – 12 ounces
  • Minced garlic – 1 teaspoon
  • White wine – 1/2 cup
  • Minced onion – 1/2 cup
  • Chopped red bell pepper – 1 cup
  • Chopped green bell pepper – 1 cup
  • Broccoli florets – 1 cup
  • Dried oregano – 1/2 teaspoon
  • Dried rosemary – ½ teaspoon
  • Dried parsley – 1 teaspoon
  • Whole-wheat fettuccine cooked – 8 ounces
  • Parmesan cheese shredded – 6 tablespoons

Let’s begin this amazing recipe by heating oil in a skillet and then add the fish and garlic and sauté for a few minutes until it’s almost cooked all the way through. Next we add the wine, vegetables and spices and continue to cook until the sauce has been reduced by about half. Then serve over top of the pasta and garnish it with your Parmesan cheese. This makes 6 servings each having about 383 calories.

Salmon with Mediterranean Relish*

  • Ingredients:
  • Black pepper – 1/2 teaspoon
  • Salmon fillets – 1 pound
  • Ground cumin – 2 teaspoons
  • Uncooked instant brown rice – 2 cups
  • Water – 2 1/4 cups
  • Asparagus – 1/2 pound
  • Diced tomatoes – 2 cups
  • Chopped green olives – 1/4 cup
  • Chopped fresh basil – 2 tablespoons

First we are going to heat our oven to 425°F then coat a large baking sheet with nonstick olive oil spray. Next we are going to sprinkle the black pepper on both sides of our salmon fillets and rub the cumin, using about ½ teaspoon  for each fillet, in to the meaty side of your salmon. Place the salmon with the skin down on your baking sheet that is been sprayed with her olive oil. Roast this for approximately 10 minutes until the fillets are tender when you stick a fork in them. While your salmon is roasting combine your brown rice and 2 1/4 cups of water in a microwave safe bowl with the lid cover and microwave on high for about 5 minutes then let this sit for approximately 5 minutes. And then flip it with a fork. Place the asparagus in a microwave safe dish with a lid. Cover and microwave on high for 3 minutes until it’s crisp and tender. Let’s make the relish by combining your tomatoes, basil and olives in a medium bowl and toss to combine everything. Serve the salmon with the relish spooned over top in the rice and asparagus on the side. This makes about 4 servings each having approximately 360 calories.

Salmon Vegetables and Everything Else*

  • Ingredients:
  • Uncooked instant brown rice – 2 cups
  • Low-sodium chicken broth – 2 cups
  • Zucchini sliced thinly – 1 1/2 cups
  • Shredded carrots – 1 1/2 cups
  • Sliced red bell pepper – 1 1/2 cups
  • Sliced mushrooms – 8 ounces
  • Salmon fillets – 1 pound
  • Black pepper – 1/2 teaspoon
  • One lemon sliced

We are going to start by heating a grill to medium heat and spray for large pieces of heavy-duty aluminum foil with nonstick olive oil spray. Then in a bowl mix together the broth and rice and let this stand until most of the broth is absorbed, this usually takes about 5 minutes. Then stir in your vegetables. Place your salmon filet in the center of each piece of aluminum foil and sprinkle with your black pepper and placed the lemon slices over top. Place the rice mixture around the fish and fold up the foil and bring the edges together. You should fold over several times to seal it. Fold in the ends allowing some room for your rice to expand and then place it on your grill  until your salmon is thoroughly cooked. This can take anywhere from 10 – 15 minutes. This makes 4 servings each having about 395 calories.

Hungry Man Catfish Creole*

  • Ingredients:
  • Unsalted grass fed butter – 2 tablespoons
  • Chopped onion – 1/2 cup
  • Chopped celery – 1 cup
  • Chopped green bell pepper – 1 cup
  • Minced garlic – 1/2 teaspoon
  • No salt added tomatoes – 2 cups
  • Sliced lemon – 1 lemon
  • Worcestershire sauce  – 1 tablespoon
  • Paprika – 1 tablespoon
  • Bay leaf 1
  • Dried thyme – 1/4 teaspoon
  • Tabasco sauce – 1/4 teaspoon
  • Catfish fillets – 2 pounds
  • Cooked brown rice – ½ cups
  • Cauliflower florets steamed until their crisp and tender – 2 pounds

We are going to start by melting the butter in a large skillet over medium heat. Then add in the onion, green bell pepper, garlic and celery and cook until everything is soft. Next add the tomatoes and their liquid and make sure that you break the tomatoes with a spoon. Next add the lemon slices, Worcestershire sauce, paprika, bay leaf, dried thyme and Tabasco sauce. Start this occasionally while cooking everything For approximately 15 minutes or until the sauce is slightly thickened. Make sure that while it’s cooking that you use a spoon and press the fish pieces down a bit into the sauce and spoon over that great tasting sauce over top of your fish. This way the fish will absorb that great tasting flavor of the sauce. Then cover the pan and simmer gently until the fish flakes when you stick a fork in it. Remove the bay leaf and serve over your hot cooked rice with your steamed cauliflower. This makes 6 servings each having about 360 calories.

Tuna Gumbo*

  • Ingredients:
  • Cooked brown rice – 2 cups
  • Tuna – 13 ounces
  • Cut okra – 10 ounces
  • No salt added stewed tomatoes – 2 cups
  • No salt added tomato paste – 8 ounces
  • Diced green chilies – 4 ounces
  • Onion that is cut very fine – 1 cup
  • water – 1 cup

Of course you are going to first cook your rice and then mixed together all of the ingredients, except for the rice, and cook them in a large saucepan until the okra is totally cooked. And when the okra is caulked you can serve everything over top of your rice. This makes 4 servings each having about 350 calories.

Salmon and Pasta Caesar Salad*

  • Ingredients:
  • Whole-wheat pasta – 8 ounces
  • Canned salmon broken into pieces – 16 ounces
  • Thinly sliced zucchini – 1/4 cup
  • Thinly sliced celery – 1/4 cup
  • Pimento – 1 cup
  • Olive oil – ¼ cup
  • White wine vinegar – 1 tablespoon
  • Dijon mustard – 1/2 teaspoon
  • Lemon juice – 1/2 teaspoon
  • Garlic powder – 1/8 teaspoon
  • Lettuce leaves

Start this delicious recipe by cooking your pasta as you normally would and set this on the side and let it cool down in  large bowl. Then you’re going to combine your canned salmon, zucchini, pimento and olive oil and mix this together nicely with your pasta. Then combine the following ingredients in a blender and blend them until they are nice and creamy, blend the white wine vinegar, Dijon mustard, lemon juice and garlic powder.  For this over top of your pasta combination and mix everything together nicely and then cover it and put it in your refrigerator and let it chill for several hours. When you are finally ready to enjoy this fantastic register be just take your lettuce leaves and put them on a plate and spoon over top your pasta  combination. This makes 4 servings each having approximately 356 calories.

*These recipes are taken from a great cookbook by Dick Logue called 500 400 – Calorie Recipes. It has lots of great low calorie recipes and should definitely be in your kitchen.

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12 Mouthwatering Low Calorie Recipes For Our Medical Weight Loss Patients

medical weight loss philadelphia weight loss programs diet doctorsHere are 12 great low calorie recipes for our medical weight loss programs. These are some of my favorite Italian, Mexican and Asian recipes that range from 300 calories to 400 calories per serving.  For more information on our medically supervised prescription weight loss program or to schedule your free medical weight loss consultation call us at 215-821-7336. 

Here are the low calorie weight loss recipes:

Lasagna Pie – Low Calorie*

  • Ingredients:
  • Extra lean ground beef – 1 pound
  • Low-sodium spaghetti sauce – 1 cup
  • Ricotta cheese – 1/3 cup
  • Grated Parmesan cheese – 3 tablespoons
  • Skim milk – 1 tablespoon
  • Sliced zucchini – 1 cup
  • Red bell pepper – 1 cup sliced
  • Sliced onion – 1 cup
  • Fresh mozzarella cheese grated – 1 cup
  • All-purpose flour – 1/2 cup
  • baking powder – 3/4 teaspoon
  • Unsalted butter – 2 tablespoons
  • Skim milk – 1 cup
  • Egg substitute – 1/2 cup

Let’s start by preheating are all been to 400°F and grease a 9 inch pie plate. Cook the beef in a skillet over medium heat stirring often until it’s nice and brown then drain. Stir in 1/2 cup of the spaghetti sauce and heat this until it’s bubbly. Next stir in the ricotta cheese, Parmesan cheese and 1 tablespoon of skim milk.  Then spread half of the beef mixture into a pie plate and drop the cheese mixture by splitting it onto the beef mixture and top this with the vegetables. Then we sprinkle with a half cup of mozzarella cheese and then taught this with the remaining beef mixture. Stir together the flour and baking power and add the butter and stir in the skim milk and egg substitute until it’s blended nicely together. Pour into the pie plate and bake this for 30 – 35 minutes or until when you’re able to insert a knife into the center and it comes out nice and clean. Finally sprinkle with the remaining 1/2 cup of mozzarella cheese and bake this for approximately another 2 – 3 minutes or until the cheese is melted. This makes approximately 4 servings each having 369 calories.

Low Calorie Beef Southwest Style with Chili Dumplings*

  • Ingredients:
  • Beef round steak – 1/2 pounds
  • All-purpose flour – 1/4 cup
  • chili powder – 1 teaspoon
  • Ground cumin – 1/2 teaspoon
  • black pepper – 1/4 teaspoon
  • 2 tablespoons of olive oil
  • Chopped onion – 1 cup
  • Cooked kidney beans – 2 cups
  • 10 ounces of frozen corn
  • Dumplings:
  • All-purpose flour – 2 cups
  • Chili powder – 1 teaspoon
  • Baking powder – 1 tablespoon
  • Unsalted butter – 3 tablespoons
  • Skim milk – three-quarter cup

Start by trimming the  fat from the beef and cut the beef into 1 inch cubes. Shake the meat with the flour just like you would the good old-fashioned shake and bake along with the chili powder, cumin and black pepper Iin his zipper baggie to coat everything nicely. Next heat the oil in a large Dutch oven and add the beef cubes to the oil if you added time and make them brown. Stir in the onion and sauté until it soft then return the beef to the pot. Drain the liquid from the beans into a large measuring container and add water to make 3 cups. Stir this into the beef mixture and cover. Heat this until it’s boiling then lower the heat and simmer for approximately 2 hours or until the beef is tender. Stir in the corn and beans and heat till it’s boiling again. In a large bowl combine the flour, chili powder and baking powder adding the butter and mix everything together until it looks like breadcrumbs. Then add the skim milk all at once and stir using a fork until it’s  is moist throughout. Then using a tablespoon add the batter on top of the boiling stew and cook this uncovered for approximately 10 minutes and then cover it and cook for another 10 minutes or as long as it takes until the dumplings are done. This makes approximately 8 servings each having about 412 calories.

Mexican Tortilla High-Rise*

  • Ingredients:
  • Extra lean ground beef – 1 pound
  • One package of taco seasoning
  • Whole wheat tortillas  – 6 inches size – 5 of them
  • Low-fat cheddar cheese grated – 5 ounces
  • Low-fat Monterey jack cheese grated – 5 ounces
  • 4 ounces of sliced olives
  • 4 ounces of chopped green chilies
  • 1/2 cup of chopped onion
  • 1 Teaspoon of olive oil

Start by preheating are all been to 350°F. Brown the meat and then add the taco seasoning by following the instructions of course on the packet. Later your tortillas in a 9 inch pie pan that you have sprayed where nonstick olive oil spray. We start with the tortillas, spread with one quarter of the meat, cheese, chilies, onions and olives and repeat this 4 times. Brush the top of 30 or to use with olive oil and bake this for approximately 30 minutes or until the top is golden brown. This makes approximately 6 servings each having about 420 calories.

Fajita Tacos – Low Calorie Recipe – under 400 Calorie Recipe*

  • Ingredients:
  • Olive Oil – 2 Tablespoons
  • Ground Cumin – 2 Teaspoons
  • Beef Round Steak – 1 Pound Cut Into Strips
  • Green Bell Pepper – 1 1/2 Cups
  • Red Bell Peppers – 1 1/2 Cups
  • Sliced Onion – 1 Cup
  • 8 Corn Tortillas
  • Salsa – ½ Cup
  • Sour Cream – 1/4 Cup

Let’s  begin by sautéing the garlic, cumin and olive oil in a skillet for about one minute and then add the steak strips and cook for approximately 5 minutes. Next add the green pepper, red pepper and the sliced onions and cook for approximately another 8 minutes. Place the mixtures into the tortillas, fall them up and then top with the salsa and sour cream. This makes approximately 4 servings each with about 390 calories.

Enchiladas – Casserole Slow Cooker Style*

  • Ingredients:
  • Extra lean ground beef – 1 pound
  • chopped onion – 1 cup
  • Chopped red bell pepper – 1 1/2 cups
  • Chopped green bell pepper – 1 ½ cups
  • Frozen corn – 10 ounces
  • Pinto beans – 2 cups
  • Black beans – 2 cups
  • No salt added tomatoes – 2 cups
  • Diced green chilies – 4 ounces
  • Chili powder – 1 teaspoon
  • Ground cumin – 1 teaspoon
  • Black pepper – 1/2 teaspoon
  • Low-fat cheddar cheese shredded – 3 ounces
  • Low-fat Monterey Jack cheese shredded – 3 ounces
  • 6 whole wheat tortillas – 6 inches

Let’s begin this fantastic recipe by browning the beef, green and red bell peppers and the onions in a skillet. Add all of the remaining ingredients of course except for the cheese and tortillas and bring to a boil, reduce the heat and cover it and let it simmer for about 10 minutes. Then while this is happening combine all of the cheeses and the ball and mix them together nicely. In the slow cooker let’s layer about 3/4 cup of the beef mixture, one tortilla and about 1/4 cup of the cheese. Repeat these layers until all of your ingredients are used then cover it and let it cook for approximately 5 – 7 hours. This makes about 8 servings each having approximately 406 calories.

Steak Salad Mexicans Style*

  • Ingredients:
  • Sour cream – 1/2 cup
  • Salsa – 1/2 cup
  • 2 tablespoons of cilantro divided separately
  • 1 cup of kidney beans that have been rinsed and drained
  • Low-fat Monterey Jack cheese – 1/2 cup
  • Sliced green onion – 1/4 cup
  • 8 ounces of beef round steak – cooked and sliced
  • One small head of shredded iceberg lettuce
  • 5 thinly sliced radishes
  • one peeled and sliced avocado
  • 2 ounces of tortilla chips

This recipe is so tasty it’s almost unbelievable that one serving is only 368 calories. Start the recipe by combining your sour cream, salsa and 1 tablespoon of cilantro in a bowl, mix it together nicely and then set this on the side. In another bowl combine the beans, green onions, cheese and the other tablespoon of cilantro and mix this nicely. When you’re ready to serve a ring bean mixture, beef, lettuce, radishes, avocado and  tortilla chips on 4 separate dishes and topped them with the sour cream and salsa mixture. As you would expect 4 separate dishes means this makes 4 servings each having approximately 368 calories.

Dutch Oven Mexican Beef Stew – Low Calorie Recipe*

  • Ingredients:
  • Olive oil – 2 tablespoons
  • Red wine vinegar – 3 tablespoons
  • Beef round steak, cubed – 1 1/2 pounds
  • Red wine – 1 cup
  • Minced onion – 1 cup
  • One bay leaf
  • One garlic clove, minced
  • ½ teaspoon of dried oregano
  • 1 teaspoon of ground cumin
  • Black pepper – 1/4 teaspoon or to your taste
  • No salt added tomato sauce – 1/2 cup
  • 4 medium potatoes that you have cut into cubes
  • Sliced carrots – 1/2 cup

Start by  sautéing your onion, garlic and oil in a Dutch oven. Then add everything else except for the potatoes and carrot. Cover this and let it simmer for about 1 1/2 hours or until the meat is thoroughly tender. About half an hour before the meat  is ready add your carrots and potatoes. This makes 6 servings each having 414 calories.

Steak and Vegetables Spanish-Style*

  • Ingredients:
  • Beef round steak – 1 pound
  • Sliced onion – 1 cup
  • Chopped celery – 1/2 cup, divided
  • Green bell pepper sliced into rings – one cup, divided
  • Dried parsley – 2 teaspoons
  • 1 tablespoon of Worcestershire sauce
  •  Dry mustard – 1 tablespoon
  • Chili powder – 1 tablespoon
  • No salt added tomatoes – 4 cups, divided
  • 2 1/2 teaspoons of minced garlic, divided
  • 2 medium baking potatoes
  • Green beans – 1 pound fresh
  • Let’s begin by cutting your steak into serving size pieces and place the steak pieces in an ovenproof casserole. Top the steak with the onion, celery and green bell pepper. Combine the parsley, dry mustard, chili pepper, 2 cups of tomatoes, 2  teaspoons of minced garlic and the Worcestershire sauce. Pour the server to mee and cover. Cook at 300°F until the steak is tender. This usually takes about 1 1/2 hours. Why all your steak is cooking you can bake microwave the potatoes. Combine the beans, 2 cups of tomatoes and 1/2 teaspoon of minced garlic in a sauce pan and simmer until the beans our done, approximately 30 minutes or so. Then place one quarter of the beans and steak and half of the potatoes on each plate. You can even serve the sauce from the steak over the top of your steak and potatoes because it’s really delicious. This makes’s 4 servings each having approximately 374 calories.

Sweet and Sour Beef*

  • Ingredients:
  • Beef round steak – 2 pounds cut into 1 inch cubes
  • 2 tablespoons of olive oil
  • No salt added tomato sauce – 16 ounces
  • Chili powder – 2 teaspoons
  • Paprika – 2 teaspoons
  • Stevia – ¼ cup
  • Cider vinegar – 1/2 cup
  • Sugar-free Molasses – 1/4 cup
  • 2 cups of sliced carrots
  • 2 cups of chopped onion
  • Green bell pepper – 3 cups cut into squares
  • Start this yummy recipe by browning your meat in hot oil in a skillet and then move it over to a slow cooker. Next add all of the other ingredients and mix everything well. Cook this for approximately 6 – 7 hours on the low setting. This makes 6 servings each having approximately 366 calories.

Stir-fried Beef and Spinach*

  •  Ingredients:
  • Brown rice – 6 cups cooked
  • 1/2 pound of beef round steak with the fat trimmed off
  • 2 tablespoons of low-sodium soy sauce
  • 1/4 teaspoon of 5 spice powder
  • 1/4 cup of low-sodium beef broth
  • 2 teaspoons of cornstarch
  • 1 tablespoon of olive oil
  • 1 teaspoon of grated ginger root
  • 1 pound of fresh spinach
  • 1/2 cup of sliced water chestnuts

Start by cooking your rice and then cut the beef and thin strips. Combine the soy sauce, beef and 5 spice powder and let them blend together at room temperature for about 5 minutes. In a bowl blend the broth and cornstarch and set his own side. Preheat the walk or even just a large skillet over high heat and add the oil, stir-fry the ginger root for approximately 30 seconds then add half of the beef and stir-fry for 2 – 3 minutes until the beef is brown. Remove the beef and stir-fry the rest. Return all of the beef to the walk, stir in the cornstarch and cook until it’s thick and bubbly. Then stir in the spinach and chestnuts and cook for 1 – 2 minutes. Finally serve it over top of the rice. This makes approximately 6 servings each having about 419 calories.

Grilled Soy and Ginger Flank Steak with Vegetables*

  • Ingredients:
  • Flank steak – 1 pound
  • Minced fresh ginger – 1 tablespoon
  • Minced garlic – 2 teaspoons
  • Low sodium soy sauce – 1/4 cup
  • Dry red wine – 3 tablespoons
  • Honey – 1 tablespoon
  • 4 ears of corn
  • 4 red bell peppers, halved
  • 8 ounces of whole mushrooms

We are going to begin this delicious recipe by placing your steak  in a 1 gallon plastic freezer bag and add all of the remaining ingredients except the vegetables. Seal the bag and turn and shake the bag to code everything. Then lightly oil a barbecue grill and preheat to very hot. Open the plastic freezer bag and remove the steak and keep the marinade for the vegetables. Next to cook the steak turning once, until it’s done to your liking. Usually it takes about 15 minutes total for medium – rare. When you are ready to serve slice the beef diagonally across the grain into very thin slices. Add the husk corn, the red bell peppers that you have cut in half and removed the seeds  and the mushrooms all to the marinade after removing the steak and then cook on the grill. Turning occasionally until it’s all slightly browned. This makes about 4 servings each having approximately 418 calories.

Asian Pot Roast and Vegetables*

  • Ingredients:
  • Beef chuck roast – 2 pounds
  • 1 tablespoon of olive oil
  • Low-sodium beef bouillon – 2 teaspoons
  • Low sodium soy sauce – 1/2 cup
  • 2 tablespoons of Sherry
  • 1/2 teaspoon of garlic powder
  • 1/4 teaspoon of ground ginger
  • 1 cup of sliced onion cut into strips
  • 1 cup of red bell pepper sliced into strips
  • 1 cup of sliced carrots
  • 1/2 pound of green beans
  • 3 tablespoons of cornstarch
  • 3 tablespoons of cold water

This is a great recipe  it has an Asian flavor and it’s cooked in a slow cooker instead of the usual stir-fry type of Asian recipe. Start by browning the beef on all sides in a skillet in the oil. Mix together your soy sauce, broth, Sherry and your spices. Place your vegetables at the bottom of your slow cooker and place the meat on top. Pour the sauce over top and cook on low for 8 – 10 hours or on high for 5 – 6 hours. Remove the meat and the vegetables, turn the heat to high stir the cornstarch into water and add to the slow cooker. Cook until the sauce is slightly thickened, this usually takes about 15 – 20 minutes. Separate the meat into 6 serving pieces and spoon the sauce over top of the meat and vegetables. Again this makes 6 servings each having about 415 calories.

If you need help losing weight call us for your free medical weight loss consultation at 215-821-7336.

Our medical weight loss program includes 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.

Most of our patient seem to lose the most weight with the Phentermine and Phendimetrazine appetite suppressant medications.

These recipes are taken from a great cookbook by Dick Logue called 500 400 – Calorie Recipes. It has lots of great low calorie recipes and should definitely be in your kitchen.

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Lose 5 lbs in 3 Day With Medical Weight Loss Philadelphia

weightloss philadelphia .In our medical weight loss program most people lose approximately 2 – 5 pounds a week. But sometimes you may need to lose weight a bit more quickly. And that’s what our 3 day fat cleanse is for. Most of the patients doing our three-day fat cleanse along with our weight loss pills lose about 3 – 5 pounds in 3 days.  

Just make sure that you do not do this cleanse for more than 3 days because you do not want to lose too much weight too quickly. And do not start this cleanse without discussing it with us first. Whenever you are doing any type of cleansing program you need to discuss it with a medical doctor first.

The weight loss program starts first with 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.
  • Most of our patient seem to lose the most weight with the Phentermine and Phendimetrazine appetite suppressant medications.

I am going to give you the rules of the program first. Followed by the foods you are allowed to eat on the plan and then I will give you the daily menu for each day – what you should be eating for breakfast, lunch, dinner and snacks.

There are a few rules that you must follow when doing this three-day cleanse. Please make sure that you follow each and every rule.

Here are the rules:

  • Only eat the foods on the list. DO NOT eat foods that are not on the list.
  • The only type of exercise you may do during the three day cleanse is low-intensity cardiovascular exercise; like walking or riding a stationary bike.
  • For lunch and for dinner females may eat 3-4 ounces of protein per meal; and males may eat 4-5 ounces of protein at lunch and at dinner time.
  • Depending upon your body type and size, if you have a piece of beef, chicken or fish that is about the size of your palm – that is usually the correct amount for you to eat.
  • You can eat an unlimited amount of the vegetables on the list. You are allowed to eat the vegetables on the list until you are full. Salads with these vegetables can be eaten until you are full.
  • You can use olive oil, freshly squeezed lemon juice and Bragg Apple Cider Vinegar with your herbs and spices.
  • You are only allowed to eat 2 pieces of small fruit a day.
  • Nuts and seeds should be limited to ¼ ounce a day for both men and women.
  • Do not eat peanuts.
  • Take your body weight and divide that in half and that is the number of ounces of water you should be drinking daily.
  • Do not drink alcohol for the 3 days doing the cleanse.
  • For sweeteners you can use Stevia & Xylitol.
  • No flavored creams like french vanilla cream in your coffee.
  • No bread, pizza, egg rolls, ice cream, candy bars, pasta, rice, oatmeal, grains or foods that contain gluten. If it is not on the allowed food list do not eat it for the 3 Day Cleanse.

Here are the foods you may eat during the 3 day cleanse. Do not eat foods that are not on this list.

Proteins:

  • Eggs
  • Beef
  • Venison
  • Chicken
  • Turkey
  • Wild Game
  • Fish

Fruits 1-2 a Day – Limit of 1-2 pieces of fruit daily. A small piece of fruit or a ½ cup of fruit is 1 portion size

  • Strawberries
  • Acai Berries
  • Lime
  • Kiwi
  • Blueberries
  • Goji Berries
  • Apples
  • Grapefruit
  • Raspberries
  • Cherries
  • Pears
  • Rhubarb
  • BlackBerries
  • Lemon
  • Cranberries

The Following Fruits May Be Eaten in Moderation:

  • Orange
  • Mangoes
  • Pineapple

Vegetables – Unlimited

  • Asparagus
  • Brussel Sprouts
  • Collard Greens
  • Ginger Root
  • Olives
  • Water Chestnuts
  • Bell Peppers
  • Cabbage
  • Cucumber
  • Green Beans
  • Onions
  • Beats
  • Cauliflower
  • Egg Plant
  • Green Lettuces
  • Swiss Chard
  • Zucchini
  • Broccoli
  • Celery
  • Garlic
  • Kale
  • Radishes
  • Avocado
  • Carrots
  • Corn

The Following May Be Eaten in Moderation:

  • Squash
  • Pumpkin
  • Tomatoes

Nuts and Seeds – NO more than ¼ cup a Day:

  • Almonds
  • Walnuts
  • Pistachios Unsalted
  • Sunflower Seeds
  • Chia Seeds
  • Pecans
  • Brazil Nuts
  • Cashews
  • Pine Nuts
  • Chestnuts
  • Sesame Seeds
  • Macadamia Nuts
  • No Peanuts Are Allowed They Are a Moldy  Biotoxin

Beans – DO NOT eat more than ¼ to ½ cup of beans a day.

  • Pinto Beans
  • Black Beans
  • White Beans
  • Lima Beans
  • Adzuki Beans

Condiments:

  • Guacamole
  • Braggs Liquid Aminos
  • Herbs and Spices Basil, Rosemary, Curry, Cinnamon Etc.
  • Bragg Apple Cider Vinegar
  • Hummus
  • Organic Flavorings – Vanilla, Almond Etc.
  • Balsamic  Vinegar
  • Mustard
  • Pepper
  • Sea Salt

Oils:

  • Olive Oil & Coconut Oil

Beverages:

  • Purified, Non-Chlorinated Water
  • Herbal Teas – Organic Green Tea, Yerba Mate Tea, Oo-Long Tea and,  Chamomile Tea
  • Raw Vegetable Juices
  • Club Soda with Stevia Flavors
  • Black Coffee – With 2 – 3 Teaspoons of Light or Heavy Cream or Half-And-Half. No flavored coffees and coffee creams.

Sweeteners:

  • Stevia & Xylitol

Here is your daily menu:

DAILY MENU

Weight Loss Pills

60 Minute Walk  

Breakfast:

  • Small Fruit or ½ cup of fruit
  • Pure Water Black Coffee (organic preferred)
  • Green Tea – Oolong Tea – Yerba Mate Tea
  • * Throughout the day drink 1⁄2 your body weight in ounces of water (Glass Water Bottle Preferred)

Lunch:

  • Protein – Females 3-4 ounces. Male 4-5 ounces.
  • Veggies – unlimited for the vegetables listed above.
  • Pure Water – Green Tea – Oolong Tea – Yerba Mate Tea

Afternoon Snack:

  • Nuts or 2 ounces of Protein or Healthy Fat
  • Pure Water – Green Tea – Oolong Tea – Yerba Mate Tea

Dinner:

  • Protein – Females 3-4 ounces. Male 4-5 ounces.
  • Veggies – unlimited for the vegetables listed above.
  • Pure Water

Evening Snack:

  • Hard-boiled Egg – Nuts –Veggies – Choose one
  • Chamomile Tea

Today I drank 1⁄2 my body weight in ounces: □ Yes □ No

Today I ate at least 3-4 cups of leafy green vegetables- romaine lettuce, spinach,etc:□ Yes □ No

If you need help losing weight call us for your Free Medical Weight Loss Consultation. Call us at 215-821-7336

Call us at 215-821-7336

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Lobster Mac and Cheese + 9 Other Low Cal Recipes For Fast Weight Loss by Medical Weight Loss Philadelphia

weight loss philadelphia doctor supervised weight loss programYou can lose up to 20 lbs in 4 weeks with our medical weight loss program while enjoying great food like Lobster Mac and Cheese and even desserts.  Our weight loss program is a Doctor supervised prescription weight loss program that uses weight loss pills, diet pills and appetite suppressant medications to help control your appetite, plus vitamin B12 injections and of course a diet and nutrition plan.

 

Current Weight Loss and Diet Pills Include:

  • Phentermine
  • Adipex
  • Bontril
  • Phendimetrazine
  • Belviq
  • Qsymia
  • Topamax
  • Topiramate
  • Contrave
  • Saxenda
  • Xenical
  • The Medical Doctor, Dr. Duffield, will decide which medication is the best for your after your consultation and evaluation with him.

Here are 10 great weight loss low calorie recipes from 300 calories to just under 400 calories per portion:

Lobster Macaroni and Cheese Casserole*

Ingredients:

  • 6 ounces of whole-wheat ziti
  • 8 – 10 ounces of lobster tail
  • 2 cups of broccoli florettes
  • 1 medium red pepper, chopped up
  • ⅓ cup of chopped onion
  • 6.5 ounces of light semisoft cheese with garlic and herb
  • 2 cups of milk
  • 1 tablespoon of flour
  • 1 cup of shredded cheese blend
  • ½ teaspoon of lemon zest
  • ¼ teaspoon of black pepper
  • ⅓ cup of breadcrumbs, I use Japanese-style

Let’s begin by preheating the oven to 375°F. In a 4 quart Dutch oven cook the pasta, as you normally would following the instructions on its packaging, and then add the lobster tail for the last 7 minutes of cooking the pasta and then add the broccoli on the last 3 minutes of cooking the pasta. When this is finished drain the water. When you’re lost retail has cooled down and you were able to handle it, remove the lobster meat and chopped it up. Also you want to code a skillet some olive oil or coconut oil and heat to skillet over medium heat and sauté the peppers and the onions. This usually takes about 5 minutes or so, just until they are nice and tender. Then  spooning out the peppers and onion from the skillet and stir in the semi-soft cheese until it’s melted thoroughly. In another bowl whisk together the flour and milk until it’s nice and smooth. And when it’s mixed smoothly together added to the peppers and onion combination. After this

While continuously stirring over medium heat until it’s a bit thick and starts to bubble. Then reduce the heat to low and starving the cheese until it’s melted. Then storing your cooked pasta, chop lobster, broccoli, black pepper and lemon zest. Finally move this to a 2 quart casserole and sprinkle with your breadcrumb and bake this  until the top is golden; this unit takes approximately 15 – 20 minutes. This makes about 6 servings and each one has approximately 322 calories.

Black Beef Bean and Rice Salad*

  • Top sirloin beef steak – 1 pound cut one  inch thick
  • Southwest salt free seasoning blend – 2 teaspoons
  • Olive oil – 1 teaspoon
  • Green onions – 4 of them cut into 1 inch lengths
  • Skewers – 6 – 8 inches, 12 of them
  • Cooked brown rice – 1 ½ cups
  • 15 ounces of no salt added black beans, you may use canned black beans just make sure no salt is added and that you drain them
  • 1 tomato – chopped up
  • Fresh cilantro – ½ cup chopped up
  • Frozen whole corn kernel – 1
  • 1 chopped green sweet pepper
  • 1 diced small – medium-sized sweet onion
  • Olive oil – 2 teaspoons
  • Bottled salsa – ½ cup
  • Lime juice – ¼ cup
  • Ground cumin – ½ teaspoon

Let’s start this fantastic recipe by first cutting stage into 2 x 0.25” strips. Then toss the steak, seasoning blend and 1 teaspoon of olive oil together and mix nicely. Then thread the steak strips and green onions onto the skewers and put them on the side. Next in a large bowl mix together the black beans, rice, cilantro and tomato and set this on the side. In a large skillet cook these sweet pepper, corn and sweet onion with the 2 teaspoons of olive oil over a medium – high heat for approximately 5 minutes, or as long as it takes to  Turn the corn slightly blackened. Make sure you stir this frequently.  And then add this to the rice mixture. In a small bowl mix together the salsa, cumin and lime juice and add to the rice mixture, combine everything together nicely and set this on the side. Depending on how you’re going to grill the beef skewers make sure that they are cooked thoroughly all the way through and then when they are finished cooking just place them in a plate and spoon out all of the other ingredients into the plates as well. This makes approximately 6 servings. Each serving has about 32 g of carbohydrates.

Pasta and Beef Salad*

Ingredients:

  • Dry multigrain penne pasta – 1 cup
  • Sweet corn – 2 ears of course with the silks and husks removed
  • Boneless sirloin steak – 12 ounces cut into very this strips – bite sized pieces
  • Cherry tomatoes – 1 cup cut in half
  • Fresh basil – ¼ cup shredded
  • Grated parmesan cheese – 2 tablespoons
  • White wine vinegar – 3 tablespoons
  • Olive oil – 1 tablespoon
  • Minced garlic – 1 clove
  • Salt – 1/4 teaspoon
  • Black pepper – ⅛ teaspoon
  • More grated parmesan cheese – ¼ cup

In a Dutch oven, approximately – for that 6 quart size, cook the pasta and add the corn for the last 3 remaining minutes of cooking time. When the pasta is cooked, be sure to use tongs and move the corn to a large cutting board and drain the pasta. Make sure that you rinse the pasta in cold water and drain once again, then set this on the side. Let the warm cool until it’s easy to handle. Code and unheated large nonstick skillet with olive oil and add in the beef strips and cook them for approximately 4 – 6 minutes until they are just slightly pink in the center. Make sure that you stir this so that it cooks evenly. Next  on your cutting board use a knife and cut the corn from the cobs.  Do this for both of your ears of corn. Then in a bowl combine the pasta, tomatoes, basil, beef and your 2 tablespoons of Parmesan cheese. In a container combine your oil, vinegar, salt, garlic and pepper and cover and shake well mixing it together nicely. Then just for this over your pasta combination and mix nicely.  Then divide this for your for dishes and divide the corn evenly over top of each fish. This makes 4 servings each with approximately 28 g of carbohydrates.

Citrus Chicken and Arugula Salad*

  • 16 ounces of chicken breast
  • Salt – ¼ teaspoon
  • Black pepper – ¼ teaspoon
  • Olive oil – 1 tablespoon
  • Finely shredded orange peel– 1 tablespoon
  • Orange  juice – ⅓ cup
  • White wine vinegar – 1 tablespoon
  • Soy sauce sodium reduced – 2 teaspoons
  • Honey – 2 teaspoons
  • Toasted sesame oil – 1 teaspoon
  • Ground ginger – ⅛ teaspoon
  • Baby arugula – 6 cops
  • Apricots – ½ cup
  • Avocado – peeled and sliced or chopped
  • Dried apricots – ¼ cup, sliced

Let’s start by first cutting our chicken into ¼ inch slices and sprinkle with the salt and pepper. In a large skillet cook the chicken in the olive oil over medium – high heat until the chicken is  Just slightly pink in the center. It’s best to cook the chicken a half at a time. For the dressing, combine the juice and orange peel, vinegar, soy sauce, sesame oil, ginger and honey and mixed together well. You can do this in any type of container that has a lid. Just cover the container and shake well. Place the arugula on a serving plate and top with the chicken slices, apricots, avocado slices and dried apricots and drizzle with the salad dressing. This makes approximately 4 servings each having about 19 g of carbohydrates.

Peach and Grilled Chicken Salad*

  • 16 ounces of Skinless chicken breast – 16 ounces
  • Peaches – 2 medium sized
  • Honey – 2 tablespoons
  • Low-sodium soy sauce – 1 tablespoon
  • Curry powder – ½ teaspoon
  • Black pepper – ¼ teaspoon
  • Bib the lettuce – 3 cups torn
  • Baby spinach – 3 cups
  • Green onions – 2 sliced, this is about ¼ cup

Start by trimming the chicken and cut into 1 inch cubes. Remove the pit from the peaches and cut into one each cubes. Then thread  the chicken cubes on 4 skewers, each about 10 inches in length. Grill the chicken. Then grill the peaches for 8 – 10 minutes just until the peaches are browned. A large  bowl stir together the soy sauce, curry powder, orange juice, honey and pepper. When the chicken skewers are done remove the chicken and the peaches from this killer in place in the honey mixture and toss to coat evenly. Then place the lettuce and spinach on four serving plates ends the chicken and peaches over your leafy green vegetables evenly. You can then sprinkle with the green onions over top. This makes 4 servings each having approximately 20 g of carbohydrates. 

Honey Rosemary Vinaigrette*

In a container with a lid  combined ¼ cup of cider vinegar, 1 tablespoon of olive oil, 1 tablespoon of honey, 1 teaspoon of fresh rosemary and ⅛ teaspoon of salt. Cover and shake well until everything is mixed together. This makes approximately ⅓ cup of dressing.

Chicken and Corn Salad

  • Paprika – 1 teaspoon
  • Garlic powder – ½ teaspoon
  • Ground cumin – ½ teaspoon
  • Black pepper – ½ teaspoon
  • Salt – ¼ teaspoon
  • Skinless chicken breast – 16 ounces
  • 3 ears of fresh sweet corn, with the silks and husks removed
  • Baby spinach – 2 cups
  • Blackberries – 1 cup
  • Jicama– ½ cup

Start by preheating your oven to 400°F. Combine the paprika, cumin, garlic powder, salt and pepper in a small bowl and run this evenly over all of your chicken.  Add a little bit of olive oil to be skillet over medium – high heat and and the chicken and cook until the chicken is browned on all sides. You can then place the skillet in the oven and roast until the chicken is cooked all the way through. Then remove the chicken from the oven and cover its with foil and let it sit for about 3 minutes. Cut the corn kernels off of the columns in place the corn in a large bowl and add the blackberries, jicama and spinach. Add the honey rosemary vinaigrette and mix nicely. Then divide the corn mixture between four serving plates and top with the chicken that you have cut into slices.

This makes 4 servings each with about 24 g of carbohydrates.

Skinny Tangy Chicken Salad*

  • Light mayonnaise – 6 tablespoons
  • ¼ cup of chopped mango chutney
  • Cooked chicken breast – 2 cups
  • Seedless red grapes – ½ of a cup with the grapes cut in half
  • Celery – ½ cup chopped
  • Red onion – 2 tablespoons chopped
  • Salt – 1/4 teaspoon
  • Black pepper – ¼ teaspoon
  • Sliced almonds toasted – 2 tablespoons
  • Lettuce- optional

In a bowl combine the mango chutney and a chicken then add the chicken, celery, red onion and grapes. Season with the pepper and salt. If you like you can get spinach leaves or lettuce leaves and divide them between 4 serving plates and then just spoon the chicken mixture over top of each. And then finally just sprinkle the sliced almonds over top. This makes  2 – 4 servings depending on your portion size.  A serving size of three-quarter cup has approximately 13 g of carbohydrates.

Italian Roasted Vegetables and Chicken*

Ingredients:

  • Bone in chicken breasts – about 2 pounds
  • In baby carrots – 1 cup
  • Medium sized onion – cut into 8 wedges
  • Medium-sized zucchini – 2 of them cut into 1 inch chunks
  • One medium green pepper cut into 1 inch chunks
  • Fresh mushrooms – 8 ounces
  • Olive oil – 3 tablespoons
  • Salt – ¼ teaspoon
  • Black pepper – ¼ teaspoon
  • Balsamic vinegar  – 2 tablespoons
  • 1 teaspoon of dried Italian seasoning
  • 8 cups of a Mediterranean blend salad greens
  • Parmesan cheese – ¼ cup grated

Let’s begin by preheating our oven to 375°F  and coat a shallow roasting pan with either olive oil or in olive oil cooking spray. Place your chickens with the skin side up in half of the roasting plan and any other half of the pan arrange the carrots and onion wedges and roast this uncovered for approximately 25 minutes. Then remove the roasting pan from the oven add the zucchini, mushrooms, sweet peppers to the carrots and onions and drizzle the vegetables in the chicken with 2 tablespoons of the oil and sprinkle with the salt and black pepper. Then roast this uncovered for approximately 25 minutes or more until the chicken is cooked thoroughly. When it’s done cooking remove this and set it on the side until was cool enough to handle and move the vegetables to a very large bowl. Remove the chicken skin and throw it away and remove the bones as well. Pull the chicken part and and the chicken and whatever juices are left in the pan to the vegetables and mixed us altogether. In a small bowl whisk together the vinegar, the remaining 1 tablespoon of olive oil and the Italian seasonings and add this to the chicken mixture and blend everything nicely. When you are ready to serve this place the salad greens on a serving plates and spoon out the chicken mixture over the greens and then sprinkle this generally with the Parmesan cheese.  This makes approximately 6 servings each with about 10 g of carbohydrates.

For your Free Medical Weight Loss Consultation call 215-821-7336 and schedule your free consultation now.

*These recipes are taking from the ultimate diabetes cookbook. It’s an awesome book you should definitely make it part of your cookbook library.

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How I Lost Over 80 lbs & Keep It Off by Medical Weight Loss Philadelphia

medical weight los philadelphia

medical weight los philadelphia

In our Philadelphia Medical Weight Loss Program I have lost over 80 lbs this past year and have still kept it off. Our weight loss plan is a totally comprehensive program that includes the best weight loss pills and appetite suppressant medications like Phentermine, Adipex, Bontril, Phendimetrazine, Belviq, Qsymia, Topamax, Topiramate and Contrave along with Vitamin B12 injection therapy and a diet and exercise program designed specifically for your body type and metabolism.

Our weight loss program uses the highest quality diet pills that help eliminate your appetite and turn your body into a fat burning machine. In our personal experience the weight loss medications Phentermine and Phendimetrazine work very well and most patients lose the most weight on these two diet pills; but we also use the other medications listed above.

In addition to the best weight loss pills we also give you a diet plan that allows you to eat delicious food. Real food! We make it easy for you and give you lots of great recipes for all different types of foods; ranging from, appetizers, main courses, snacks, deserts and smoothies.

If you would like to schedule a free weight loss consultation call us at 215-821-7336

Here are a few great recipes that I enjoyed dropping from 247 lbs down to 165 lbs.

Sweet and Sour Chicken  Weight Loss Recipe under 400 Cal per  Serving*

This is a super quick and easy recipe and it’s very simple to make. The chicken is stirf-ried instead of being deep-fried and battered so you can eat this and still maintain your diet and weight loss program.

  • Ingredients:
  • 8.5 ounces of pineapple chunks
  • 1/2 cup of duck sauce
  • 2 tablespoons of sugar substitute like Splenda or Stevia
  • 1/4 cup of rice vinegar
  • 1 teaspoon of low-sodium soy sauce
  • 1/4 cup of unsweetened  Orange juice
  • 1 pound of boneless skinless chicken breast that you are going to cut into 1/2 inch pieces
  • 1 pound of Asian vegetable mix you can get this in the frozen section of your supermarket
  • 1/4 teaspoon of ground ginger
  • 1 tablespoon of water
  • 2 teaspoons of  potato starch
  • 1/2 cup of long grain brown rice cooked

We are going to begin by mixing the juice from the pineapple with the duck sauce, sugar substitute, vinegar, soy sauce and orange juice. then let’s set this aside and in a large skillet with a tight fitting lid place the chicken and sauté until it’s no longer pink on the outside this should take approximately 5 minutes. Add 1/4 cup of the sauce, pineapple chunks, vegetables and ginger. Then cover and let this simmer until the chicken is done and the vegetables are crisp and tender. Stir together the water and the potato starch.  Add to the pan with the remaining sauce and cook until the mixture is thickened and bubbly. Serve this over top of the rice. This makes approximately 4 servings. Each serving has about 387 calories

Chicken in Orange Sauce 400 Calories Weight Loss Recipe*

This is a fantastic recipe it’s a little bit different tasting then the usual chicken and orange sauce but it’s really good.

  • Ingredients:
  • 4 boneless skinless chicken breast
  • 1 tablespoon tapioca
  • 3/4 cup of low-sodium chicken broth
  • 1/4 cup of unsweetened orange juice
  • 1/4 cup of teriyaki sauce
  • 1 tablespoon of mustard seed
  • 1 cup of pineapple chunks
  • 1 pound of chopped broccoli florets
  • 4 cups of brown rice

Let’s start by placing the chicken on the bottom of a slow cooker. Then mixed together enable the tapioca, broth, orange juice, teriyaki sauce, mustard seed and pineapple. Pour this over the chicken. Then cover and cook this on low for approximately 7 – 8 hours. Finally add the broccoli for the last 20 minutes of cooking so that it remains crisp. Cook the rice separately and then you can serve the chicken mixture over top of the rice. This makes approximately 4 servings each with about 400 calories.

Easy Bake Chicken Egg Foo Young*

This is a really great recipe that you are going to make in the oven and it’s a great dish that fills your tummy fall of eggs, chicken and vegetables and is just a little over 300 cal per serving.

  • Ingredients for your casserole:
  • 2 cups of egg substitute
  • 1.5 cups of sliced celery
  • 3 cups of cooked chicken breast
  • 1.5 cups of red bell pepper, chopped
  • 16 ounces of drained  bean sprouts
  • 1/2 cup of nonfat dry milk powder
  • 2 tablespoons of chopped onion
  • 1 tablespoon of chopped fresh parsley
  • 1/3 teaspoon of black pepper
  • Mushroom sauce ingredients:
  • 2.5 tablespoons of cornstarch
  • 1.5 cups of the low-sodium chicken broth
  • 1 tablespoon of low-sodium soy sauce
  • 4 ounces of sliced mushrooms
  • 2 tablespoons of sliced green onion

Stir together all of the casserole ingredients and pour them into a greased 12 x 8 x 2” baking dish. Bake at 350°F for approximately 30 – 35 minutes or until old you can insert a knife into the center and it comes out clean. To make the sauce, combine the cornstarch with 1/4 cup of broth. Heat the remaining broth to boiling in a saucepan and gradually whisk in the cornstarch, broth mixture and soy sauce. Cook, stirring until it’s thickened and smooth and then add the mushrooms and the green onion. To serve this all you have to do is cut the casseroles into squares, make 6 squares and top with mushroom sauce. Each serving has approximately 322 calories.

Low-Calorie Chicken Lo Mein*

  • Ingredients:
  • 8 ounces of whole-wheat spaghetti
  • 4 ounces of boneless skinless chicken breast
  • 6 ounces of sliced fresh mushrooms
  • 1/2 cup of sliced green onion
  • 3 tablespoons of unsalted butter
  • 2 cups of low-sodium chicken broth
  • 2 teaspoons of cornstarch
  • 6 ounces of snow Pea pods
  • 4 ounces of sliced water chestnuts
  • 1 pound of broccoli
  • 2 tablespoons of chopped  pimento
  • 2 tablespoons of low-sodium soy sauce
  • 1/2 teaspoon of ground ginger

We are going to begin by preparing the spaghetti as we normally would according to the package directions. In a large skillet cook the chicken, mushrooms and onion in butter until the chicken is tender and all of the liquid is absorbed. In the meantime stir together the broth and the cornstarch. Add to the chicken mixture along with the cook spaghetti and all of the remaining ingredients. Mix this well. Heat everything so that it’s warm all the way through and serve. This makes approximately 4 servings each with about 350 cal.

Traditional Sweet and Sour Chicken Low Calorie Version*

  • Ingredients:
  • 1 pound of boneless skinless chicken breast cut into strips
  • 16 ounces of frozen Asian vegetable mix
  • 2/3 cup of pineapple juice
  • 1/4 cup of rice vinegar
  • 4 teaspoons of cornstarch
  • 1 tablespoon of low-sodium soy sauce
  • 2 cups of pineapple chunks – in juice
  • 2 cups of cooked brown rice
  • First we want to spray a 10 inch skillet with nonstick olive oil spray and stir-fry the chicken until it’s done.  Cooked  in the frozen vegetables  according to the package directions. Then we want to combine the pineapple juice, rice vinegar, cornstarch and soy sauce in a bowl.  And the pineapple chunks to the cooked chicken and then add the cooked vegetables. Pour in the sauce mixture and cook over medium heat until it’s thick and bubbly. Then you conserve this over the rice. This should make approximately 4 servings each having about 380 calories.

Chinese Chicken Pasta Stir-Fry*

  • Ingredients:
  • 2 tablespoons of coconut oil
  • 1.5 cups of coarsely chopped onion
  • 1.5 cups of coarsely chopped red bell pepper
  • 2 cups of cauliflower florets
  • 2 cups of broccoli florets
  • 1 cup of cubed cooked chicken
  • 1 cup of snow pea pods
  • 8 ounces of whole-wheat cooked pasta
  • 1 teaspoon of minced garlic
  • 1/4 cup of soy sauce
  • 3 tablespoons of rice wine
  • 1.5 tablespoons of Stevia
  • 1.5 tablespoons of Worcestershire sauce
  • 1/2 teaspoon of ground ginger

We are going to begin by stating oil in a wok or a small skillet. Then sautéed vegetables in the hot oil until they are just about tender. Stir in the chicken and the pasta and mix together the remaining ingredients and stir in until the chicken, pasta and vegetables are well coded. This makes approximately 4 servings each having about 370 calories.

Chicken Curry Tommy Blaster Only 400 Calories*

  • Ingredients:
  • 4 medium diced potatoes
  • 1 cup of chopped green bell pepper
  • 1 cup of chopped onion
  • 1.5 cups of sliced zucchini
  • 1.5 cups of cauliflower florets
  • 1 pound of boneless skinless chicken breast, cubed
  • 2 cups of no salt added tomatoes
  • 1 tablespoon of coriander
  • 1.5 tablespoons of paprika
  • 1 tablespoon of ground ginger
  • 1/4 teaspoon of cayenne pepper
  • 1/2 teaspoon of turmeric
  • 1/4 teaspoon of cinnamon
  • 1/8 teaspoon of ground cloves
  • 1 cup of low-sodium chicken broth
  • 4 tablespoons of cornstarch
  • 2 tablespoons of cold water

We are going to place the vegetables in a slow cooker and placed the chicken on top. Mix together the tomatoes, spices and chicken broth and pour this over the chicken. Cook on low for 8 – 10 hours or on high for 5 – 6 hours. Remove the meat and vegetables. Turn the heat to high. Stir the cornstarch into the water and add to the cooker. Cook until the sauce is slightly thickened, this should take about 15 – 20 minutes. This makes approximately 5 servings each with about 406 calories.

Black Eyed Peas and Rice Salad*

This is a very simple and easy recipe to make. It definitely fills my stomach and satisfies my tastebuds.

  • Ingredients:
  • 3 cups of cooked brown rice
  • 1.5 cups of cooked black eyed peas
  • 1 tablespoon of Dijon mustard
  • 1/2 teaspoon of fresh ground black pepper
  • 1/4 cup of red wine vinegar
  • 1/4 cup of olive oil
  • 2 cups of cooked turkey
  • 1/2 cup of sliced red onion
  • 1/2 teaspoon of minced garlic
  • 1/2 cup of grated carrot
  • 4 cups of spinach torn into bite-size pieces

Start by cooking the rice and peas in advance. Then whisk the mustard, black pepper and vinegar until it’s dissolved and nicely. Drizzle in the oil while whisking. Toss the black eyed peas, rice and turkey with the vinaigrette. Mix in the onion, garlic, carrot and parsley. Serve over top of the spinach. This makes about 8 servings each having approximately 420 calories.

Thai Turkey Low Calorie Recipe*

  • Ingredients:
  • 3 cups of cooked turkey cut up into no more than 3/4 inch pieces
  • 1 cup of red bell pepper cut into short thin strips
  • 1 cup of chopped onion new 4 ounces of sliced mushrooms
  • 2 cups of broccoli florets
  • 1.25 cups of low-sodium chicken broth
  • 1/4 cup of low-sodium soy sauce
  • 3/4 teaspoon of minced garlic
  • 1/2 teaspoon of red pepper flakes
  • 2 tablespoons of cornstarch
  • 1/4 cup of green onion cut into half-inch pieces
  • 1/3 cup of peanut butter
  • 1.5 cups of brown rice cooked
  • 1/2 cup of fresh chopped cilantro

In a large sauce pan let’s place the turkey, red bell pepper, onion, mushrooms, broccoli, 1 cup of broth, soy sauce, garlic and red pepper flakes.  Cover and simmer until the vegetables are crisp – tender, this should take about 10 minutes or so. Mix the cornstarch with the remaining 1/4 cup of broth in a small bowl until it’s nice and smooth. Stir the green onion, peanut butter and cornstarch mixture into the turkey. Cook and stir until the sauce is thickened. Serve this rice and garnished this with the cilantro. This makes approximately 6 servings each having a bout 420 calories.

Okay, this next recipe is one of my favorites because it’s a pure comfort food.

Beef and Barley Casserole

This is a really great recipe especially if you are in need of comfort food and something that really fills your stomach.  I don’t know about you, but there are some days that I just need to eat something that will totally full my stomach. Luckily, this recipe does exactly that but if I keep to the portion size it does not make me fat, like comfort food normally does.

  • Ingredients:
  • 1/3 cup of pearl barley
  • 1 pound of extra lean ground beef, browned
  • 1 cup of cutup onion
  • 1 cup of sliced carrot
  • 2 tablespoons of molasses, sugar-free
  • 2 tablespoons of low-sodium soy sauce

I usually start with a 2 quart casserole and mix the barley, brown beef, onion, carrot and molasses. Just be sure to mix everything together well. Then add enough water to cover. They did this at 350°F for about one hour covered. Before serving this you should start in the soy sauce and mix it together nicely. Just be aware that you may have to add more water during baking. I usually will cut this into 4 servings and each one has about 380 calories.

I hope you enjoy these recipes and to schedule your free diet consultation call us now at 215-821-7336

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Best Weight Loss Pills and Diet For Fast Weight Loss by Medical Weight Loss Philadelphia

medicalweightlossphiladelphia drsprogramsWith 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

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Diet Pills That Work For Fast Weight Loss by Medical Weight Loss Philadelphia

weightlossphiladelphiadietpillsIn our medical weight loss program our patients are able to lose weight fast because our weight loss pills are super effective  at  suppressing your appetite and reducing your hunger and cravings. Most of our patients lose about 2–5 pounds per week and they tell us that our diet pills totally eliminate their appetite, so they are never really hungry.

And because they are not hungry they are able to follow our simple and effective weight loss program.  Not only do we give you the best diet and weight loss pills to eliminate your cravings and hunger but we give you a totally comprehensive weight loss plan.

In our medical weight loss program we give you the best weight loss and diet pills to help decrease and eliminate your hunger and cravings in combination with energy boosting vitamin B12  injections and a total weight loss blueprint that outlines everything from the types of food you should be eating, how often you should be eating and even the type of exercise you should be doing.

And believe it or not, the only exercise that most of our patients are doing is walking and they are losing lots of weight.  

When you come in for your initial weight loss consultation we will ask you what your goal is. If you want to lose body fat and lose pounds and inches there is a specific way to exercise to achieve this.

I hate to tell you this but most of the people that come to us wanting to lose pounds and inches are exercising on their own (before they come to us) and doing everything totally wrong. They don’t realize that part of the reason why they’re not losing weight and just getting bigger is because the type of exercises that they are doing  develops muscle.

And we all know that muscle weighs more than fat. So they are doing all these crazy intense exercises and just getting heavier and fatter. So basically they are building muscle and keeping a layer of body fat over top of this muscle.

This is why lots of you are working out hard several days of the week and just getting a blocky look.

So if you’re looking to lose weight, lose body fat and lose pounds and inches give us a call and let us help you get the body that you want. Call us now at 215-821-7336.

And on our weight loss program you are able to eat lots of good delicious tasting food. We give you recipes for everything from appetizers, entrées, desserts snacks and  smoothies. That are all designed to help you lose weight fast. So here are a few recipes that when combined with our total weight loss program will help you lose weight quickly without being hungry and help boost your metabolism and  improve your overall health.

Lemon Mousse Cup*

  • 1 package – 4 serving size of sugar-free lemon gelatin
  • ¾ cup of boiling water
  • 3 ounces of cream cheese, softened
  • ½ cup of cold water
  • 1 teaspoon of grated lemon rind
  • ¾ cup of heavy cream
  • 2 teaspoons of sugar free vanilla instant pudding mix
  • 2 tablespoons of almond meal
  • ½ teaspoon of stevia sweetener

Put the gelatin and the boiling water in a blender and run it for a minute or so to dissolve the gelatin. Cut the cream cheese into chunks and added to the blender and again run the blender until the mixture is smooth this should take about one minute or so. Next add the cold water in the grated lemon rind and run the blender one more time to blend everything together nicely. Pour the gelatin mixture from the blunder into a mixing bowl and put it in the refrigerator and let this chill until it thickens.  Use an electric mixer to with the heavy cream with the vanilla pudding mix until you have a  stick whipped topping. When the gelatin starts the 2nd folds ½ cup of the whipped topping gently into the gelatin until everything is blended together nicely. Then pour into 4 different dishes and put the dessert dishes and leftover whipped topping in the refrigerator.  Please let the mousse chill for a few hours.  Let it show for at least 2 hours. Before you plan on enjoying this delicious treat stir the almond meal with the stevia sweetener in a skillet over medium heat until it gets just a touch of gold in color and then remove it  from the heat. When it’s time for dessert top each serving of the moose with a little of the leftover whipped topping and about 1.5 teaspoons of the toasted almond meal and enjoy. This makes approximately 4 servings each with about 4 g of carbohydrates.

Sugar-Free Chocolate Mousse*

  • 1 package of chocolate sugar-free instant pudding mix
  • 1 package of soft tofu
  • 1 heaping tablespoon of unsweetened cocoa powder
  • ¼ – ½ teaspoon of instant coffee crystals
  • 1 – 1 ½ cups of heavy whipped cream, chilled

Use an electric mixer to beat the pudding mix, tofu, cocoa powder and coffee crystals until they are very smooth. In a separate bowl with the cream until it’s a little bit stiff. Then turn the mixer to its lowest setting and blend in the pudding mixture and turn off the mixture quickly. You do not want to over beat this mixture.  Is you use 1 cup of heavy cream to make this recipe you will have approximately 6 servings and each serving has about 8 g of carbohydrates. If you use 1.5 cups of heavy cream you should make at least 2 7 servings and each one should have approximately 7.5 g of carbohydrate.

Espresso Smoothie

  • 1 cup full fat greek yogurt
  • 1 cup whipping cream
  • 1 tablespoon instant espresso powder
  • 1 teaspoon vanilla extract
  • Combine in a blender & enjoy! Makes 3 servings

Fruity Garden Smash Smoothie

  • ½ cup cantaloupe chunks
  • 1 clementine, peeled & seeded
  • ½ red apple – seeded
  • 1 handful spinach leaves
  • 1 handful kale
  • 1 cup broccoli florets
  • Combine in a blender & Enjoy!

Banana Chai Smoothie 

  • ¾ cup of brewed black tea
  • ¼ cup canned coconut milk unsweetened
  • 1 banana
  • ¼ tsp ground ginger
  • ¼ tsp ground cinnamon
  • ¼ tsp vanilla extract
  • Combine in a blender & Enjoy!

Pregaming Vacation Smoothie

  • 1 tangerine – peeled & seeded
  • ½ cup mango
  • ½ cup vanilla yogurt sugar free
  • 6 ice cubes
  • 2 handfuls of spinach
  • Combine in a blender & Enjoy!

I hope you enjoy these recipes as much as we do and if you need help with achieving your weight loss goals us a call for your free medical weight loss consultation. Call us now at 215-821-7336 for your free weight loss consultation.

*Recipes are taken from the book “1001 Low Carb Recipes” by Dana Carpender. It’s a great recipe book you should at it to your library.

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Eliminate Pounds and Inches w/ Our Diet Pills and These 9 Medical Weight Loss Diet Recipes

medicalweightlossphiladelphia dietdrs 2In our medical weight loss program most people lose 2 to 5 pounds a week because our diet weight loss pills do a really great job of decreasing your appetite and eliminating your hunger and cravings. The vitamin B12 injections help boost your metabolism and we give you lots of recipes that turn your body into a fat burning machine. These are the same recipes that helped me lose over 80 pounds last year; and I have still kept it off.

So here are 9 delicious recipes to help you lose weight. In our medical weight loss program we help you eat great to look great.

Weight Loss Recipe Version for Crispy Chicken and Garlicky Collards*

  • Ingredients:
  • 4 boneless skinless chicken breasts
  • 2 tablespoons of Dijon mustard
  • 2 cups of bran flakes cereal, crushed
  • ½ teaspoon of black pepper
  • 1 pound of collard greens with the stems removed and the leaves cut into bite sized pieces
  • ½ teaspoon of garlic thinly sliced 1 lemon cut into wedges
  • 3 cups of mashed potatoes

Preheat the oven to 400°F. Then in a  place the chicken and mustard in a large bowl and coat nicely. In another bowl, mix the cereal, 1 tablespoon of the olive oil and ¼ teaspoon of black pepper. We then apply this mixture to the chicken and coat it well and bake on a baking sheet until golden and cooked all the way through; this should take approximately 45 – 50 minutes. As the chicken is cooking we should cook the collards in a large pot of boiling salted water until they are tender; this should take approximately 10 minutes. Then drain, rinse and squeeze out the excess water. Heat the remaining oil in a skillet over medium heat and add the garlic, collards and ¼ teaspoon of black pepper and cook for approximately 2 – 3 minutes. Serve this with the chicken and lemon and your mashed potatoes. This makes approximately 4 servings each with about 392 calories.

If you need help losing weight call us for your free medical weight loss consultation call us now at 215-821-7336.

Under 400 Calorie Chicken Breast Cacciatore*

  • Ingredients:
  • 1 cup of onion sliced
  • 6 boneless chicken breast
  • 12 ounces of no salt added tomato paste
  • ¼ teaspoon of black pepper
  • ½ teaspoon of garlic powder
  • 1 teaspoon of dried oregano
  • 1 teaspoon of dried basil
  • ¼ cup of dry white wine
  • ¼ cup of water
  • 4 ½ cups of broccoli florets steamed until they are crisp and tender
  • 4 ½ cups of cauliflower florets steamed until they are crisp and tender
  • 12 ounces of whole-wheat pasta

Place the onions in the bottom of a slow cooker and place the chicken on top. Combine all of the other remaining ingredients and pour over top of the chicken. We then cook on low for approximately 8 – 10 hours and serve with the steamed broccoli and cauliflower and pasta. This makes approximately 6 servings each with about 385 calories.

Pesto Chicken and Pasta – Weight Loss Recipe – Low Calorie Version*

  • Ingredients:
  • 8 ounces of whole-wheat pasta
  • 1 teaspoon of minced garlic
  • 30 cherry tomatoes – halved
  • 2 cups of cooked chicken breast
  • 1 tablespoon of olive oil
  • ½ cup of pine nuts
  • 1 cup of chopped basil

Cook your pasta and then sauté the garlic, tomatoes and chicken in olive oil for approximately 3 – 5 minutes until it’s warm and the chicken is cooked all the way through. We then add the cooked pasta, pine nuts and basil. Start everything to mix it nicely and continue cooking for a few minutes longer until the basil is soft. This makes approximately 4 servings each with about 378 calories.

Greek Salad – Super Weight Loss Recipe*

  • Ingredients:
  • ⅓ cup of red wine vinegar
  • 2 tablespoons of olive oil
  • 1 tablespoon of fresh oregano chopped
  • 1 teaspoon of garlic powder
  • ¼ teaspoon of black pepper freshly ground
  • 6 cups of romaine lettuce chopped
  • 2 ½ cups of chopped cooked chicken breast
  • 2 cups of chopped tomatoes
  • 1 medium cucumber – peeled seeded and chopped
  • ½ cup of finely chopped red onion
  • ½ cup of sliced ripe olives
  • ½ cup of crumbled faded cheese
  • 2 whole wheat pita breads – approximately 6 inches

First let’s whisk the vinegar, oregano, oil, garlic powder and black pepper in a large bowl and then add the lettuce, chicken, tomatoes, cucumber, onion, olives and feta cheese and mix everything nicely so the lettuce is totally coated with the dressing ingredients. We then toast the pita bread and serve with the salad. This makes approximately 4 servings and each serving has approximately 413 calories.

Low Calorie Cajun Chicken and Sausage Jambalaya Recipe*

  • Ingredients:
  • 1 pound of boneless chicken breast
  • 4 cups of water
  • 2 cups of chopped onion
  • 1 tablespoon of minced garlic
  • 1 tablespoon of olive oil
  • ½ pound of turkey sausage
  • 3 tablespoons of chopped green bell pepper
  • ¼ cup of green onion
  • 2 cups of no salt added tomatoes
  • 2 tablespoons of worcestershire sauce
  • ¼ teaspoon of dried sign
  • ¼ teaspoon of cayenne pepper
  • 1 ½ cups of brown rice

In a very large saucepan combine the chicken breasts, water half of the chopped onion, half of the chopped celery and one third of the garlic and bring this to a simmer over medium – high heat. Reduce the heat to medium – low and cook, partially covered until the chicken juices run clear when pierced with a fork, approximately 20 to 25 minutes. We then remove the chicken breasts from the cooking liquid. In a sieve set over a large bowl train and to cooking liquid. Should have about 4 cups of the liquid, add water if necessary. Chop the chicken breast meat and set this aside. Heat to the oil in a 5 quart Dutch oven. Add the sausage and cook over medium heat stirring often until lightly browned this should take about 5 minutes or so. Then stir in the remaining ingredients, breaking up the tomatoes with the spoon. Cook over medium – low heat, tightly covered until the rice has absorbed all the liquid; this should take approximately 45 minutes. Remove the Dutch oven from the heat, stir in the reserved chicken, cover and let stand for 5 minutes. This makes approximately 6 servings in each serving is approximately 416 calories.

Cajun Chicken and Rice*

This is a really fantastic recipe it’s almost like a quick jambalaya it has lots of amazing flavor and is a low-calorie meal that can be prepared quickly.

  • Ingredients:
  • 1 teaspoon of Cajun seasoning
  • 4 boneless skinless chicken breasts
  • 2 teaspoons of olive oil
  • ½ teaspoon of minced garlic
  • 1 cup of chopped onion
  • 1 cup of diced green bell pepper
  • 1 cup of sliced celery
  • 2 tablespoons of no salt added tomato paste
  • A few dashes of Tabasco sauce, more or less to your taste
  • 4 cups of cooked brown rice
  • Sprinkle the cajun seasoning  on the chicken and bake or grill. Add oil to the skillet and sauté the garlic, onion, green bell pepper, celery, tomato paste and tobacco sauce for approximately 2 – 3 minutes and the already cooked rice and sauté for 5 more minutes and finally serve chicken over top of the rice. This makes about 4 servings. Each serving is approx 352 calories.

Low Calorie Cantonese Chicken Stir-Fry*

This is a fantastic recipe with a very nice sauce. It doesn’t have the usual soy sauce so it does not contain all of the sodium that will cause you to retain water and is loaded with good healthy vegetables that will fill you up and help eliminate your appetite and make your belly flat at the same time.

  • Ingredients:
  • 2 tablespoons of oil
  • 1 cup of sliced carrots
  • 2 cups of broccoli florets
  • 1 cup of chopped onion
  • 8 ounces of sliced mushrooms
  • 1 cup of chopped bok choy
  • ¼ teaspoon of ground ginger
  • ¼ teaspoon of garlic powder
  • ¼ teaspoon of black pepper
  • 3 boneless skinless chicken breast sliced thinly
  • 1 tablespoon of Sherry
  • 1 tablespoon of no salt added chili sauce
  • 1 cup of low-sodium chicken broth
  • 1 tablespoon of cornstarch
  • 1 cup of brown rice
  • In a wok we are going to heat the oil and add the carrots, broccoli, onion and half of the spices and stir-fry for approximately 2 minutes or so. Then add the mushrooms and  bok choy and stir-fry one additional minute. Remove the vegetables and add the remaining oil and heat and then add the chicken and remaining spices and stirf-ry until the chicken is no longer pink. Then return the vegetables to the wok and stir together the sherry, chili sauce, broth and cornstarch. Add to the walk and he until the mixture thickens and begins the bubble. Serve over brown rice that you have already cooked. This makes approximately 4 servings each containing approximately 375 calories.

Call us now to schedule a free weight loss consultation. Call 215-821-7336.

Chicken with Snow Peas and Broccoli*

  • Ingredients:
  • 2 tablespoons of olive oil
  • 1 pound of sliced boneless chicken breasts
  • ¼ cup of egg substitute
  • ¼ cup of cornstarch
  • 1 ½ cup of sliced onion
  • 1 cup of sliced green bell pepper
  • 12 ounces of snow peas
  • 1 ½ cups of broccoli florets
  • 2 tablespoons of honey
  • ½ cup of low-sodium chicken broth
  • 1 tablespoon of cornstarch
  • 2 tablespoons of slivered almonds

Heat 1 tablespoon of the oil in a wok. Dip half the chicken in the egg substitute and dust with the cornstarch. Stir – fry until just cooked for approximately 4 – 5 minutes. Remove and repeat with remaining chicken. Remove and add the rest of the oil to the wok. Stir – Friday onion until it begins to soften. Add the green bell pepper, snow peas and broccoli and stir – fry until crisp cooked this should take approximately 4 minutes. Stir together the honey, broth and cornstarch. Add to the vegetables and cook until slightly thickened. Add the chicken and toss until coated and heated through. Sprinkle the almonds over the top. This makes approximately 4 servings each with about 379 calories.

Skinnylicious Stir Fried Rice Weight Loss Recipe Weight Loss Recipe*

Yes! You can eat rice and still lose weight. Just remember the portion sizes I recommended for you during our nutrition diet consultation.

  • Ingredients:
  • 2 tablespoons of olive oil
  • 4 boneless skinless sliced into strips chicken breast
  • 1 cup of chopped red bell pepper
  • 1 cup of sliced water chestnuts
  • 2 cups of broccoli florets
  • ½ cup of chopped green onion
  • 3 cups of cooked brown rice
  • 1 tablespoon of rice wine vinegar
  • ¼ cup of low sodium soy sauce
  • 1 cup of bald frozen peas

Let’s start this recipe by heating a large nonstick skillet over medium heat. Add 1 tablespoon of oil. Add the chicken, red bell pepper, water chestnuts, broccoli and green onion and cook this for about 5 minutes until the chicken is cooked thoroughly. Remove to a plate. Heat the remaining tablespoon of oil in the skillet and add the rice and cook for approximately 1 minute. Stir in the soy sauce, vinegar and peas and cook this for approximately 1 minute. Stir in the chicken and vegetable mixture. Then enjoy! This makes approximately 4 servings. Each serving has about 395 calories.

If you need help losing weight call us for your free medical weight loss consultation call us now at 215-821-7336.

*These recipes are taken from the book “500 400 cal recipes by Dick Logue. It’s a fantastic book I highly recommend that you take a look at and purchase it for your home cookbook library.

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The Diet Pills Kill My Appetite Do I Still Have To Eat?

medicalweightlossphiladelphia drsprogramsIn our Philadelphia medical weight loss program where most of our patients lose about 2–5 pounds per week one of the most common questions we hear every day is,

“Do I still have to eat even though I am not hungry because the weight loss pills eliminate my appetite and cravings?”

And our answer is always yes.  Even though are weight-loss pills control your appetite and cravings you still do have to eat something.

In our weight loss program people lose weight fast by eating delicious foods that helps you lose pounds and inches quickly.  Not only do our weight loss patients lose the weight fast but they maintain the weight loss. In fact over the course of 2015 I personally lost over 80 pounds and I have still kept it off. So if I can do it – you can certainly do it.   and just so you know I lost all that weight while enjoying really good foods like all different types of chicken recipes, beef recipes, pasta and rice and even desserts like chocolate cake, chocolate mousse, cheesecake and even ice cream.  So I never felt  deprived of anything. In fact my wife laughs and tells me that I ate more desserts during the time I was trying to lose those 82 pounds than I ever did in my life.

Our weight loss plan is successful at helping you lose weight because our weight-loss pills are very effective at controlling your appetite and your cravings.

But in addition to that we teach you how to eat in a way that turns your body into a fat burning machine.

And we give you the recipes for these fat burning meals.  You would be eating all types of delicious foods just like I did and just like I’m still doing in order to maintain my weight loss.  Now just because I enjoy eating cheesecake it does not mean you have to. I don’t know how it’s possible but some people do not like cheesecake.  So whatever type of food that you like we have recipes that can help you. And you can lose this weight while still eating out at restaurants and diners.  

In the article that I wrote on this blog a week or 2 ago about “ How I lost 7 lbs in 5 Days.”  I detailed for you all the foods and meals that I eat throughout the day.  And I told you how I lost that weight while eating at Wawa, Panera bread, the diner down the block, ordering Chinese take-out and  even eating out at different types of restaurants.  

So you see even though we give you all types of great recipes for delicious foods you can still eat on the run and lose weight. In fact in all honesty if it wasn’t for my wife I would probably eat every meal at WAWA. Sadly my cooking skill is limited to eggs, omelettes and the great mug cake and cheesecake recipes that I give you in this blog.  So it doesn’t matter if you like to cook or eat out all the time if you stick to the basics of our program you will be fine.

Lots of people in our weight loss program have been challenging me to come up with some insanely delicious recipes.

So here are 5 insanely delicious recipes. I hope you enjoy them as much as I do when my wife makes them for our family.

Pasta with Chicken and Broccoli*

This is a fantastic recipe it’so simple all you need is a pan to cook it. It reminds me of when I was a child and my mom used to make hamburger and tuna helper. But this taste much better than that.

  • Ingredients:
  • ¼ cup of olive oil
  • 2 garlic cloves minced
  • ½ pound of boneless skinless chicken breast cut into  ½ inch strips
  • 1 ½ cups of broccoli florets
  • 1 teaspoon of dried basil
  • black pepper to taste
  • ¼ cup of white wine
  •  3/4 cup of low-sodium chicken broth
  • ½ pound of whole-wheat bowtie pasta cooked
  • optional dash of Parmesan cheese

Let’s start by heating the olive oil in a large skillet over a medium heat. Next we sauté the garlic for about a minute or so  continuously stirring.  We then add the chicken and cook the chicken until it’s well done. Next we add the basil, black pepper to taste, wine and chicken broth and cook this for approximately 5 minutes. Make sure that you train the cooked pasta and add this to the skillet and mix everything together nicely. After this let’s heat it for about 1 – 2 minutes. Now it’s ready to be served and if you like you could sprinkle some great tasting Parmesan cheese over top. This makes approximately yummy 4 servings.

Chicken and Stuffing*

This is a great creamy chicken and stuffing recipe served with veggies that is a holiday feast for any night of the week.

  • Ingredients:
  • 6 ounces of stuffing mix
  • 1 ½ pounds of boneless skinless chicken breast cut into  bite sized pieces
  • 1 can of low-sodium cream of chicken soup
  • ¼ cup of fat-free sour cream
  • 16 ounces of frozen mixed vegetables, thawed
  • ½ teaspoon of black pepper
  • ½ teaspoon of garlic powder
  • ½ teaspoon of onion powder
  • 4 ½ cups of broccoli florets that are steamed until they are crisp and tender

First we are going to preheat our oven to 400°F and then prepare the stuffing recording to the instructions on the box. We then mix the chicken, soup, sour cream and vegetables and place them in a 13 x 9” baking pan and and generously sprinkle black pepper, onion powder and garlic powder over top. Next let’s cover the chicken mixture with the stuffing and bake this for approximately 30 – 40 minutes or until the chicken is cooked thoroughly. You conserve this with the broccoli or with any other type of vegetables. I especially enjoy roasted Brussels sprouts with garlic and oil and also  sautéed string beans with garlic and oil. For a bit of a different  twist you can use coconut oil instead of olive oil when you are making the Brussel sprouts or string beans. This recipe makes approximately 6 servings.

Mega  Chicken Supreme*

  • Ingredients:
  • 8 ounces of whole-wheat pasta
  • 4 boneless skinless chicken breasts
  • 2 cups of chopped celery
  • 1 cup of chopped onion
  • 2 cups of peas
  • 1 cup of green bell pepper chopped
  • 2 cups of broccoli florets
  • 1 can of low-sodium cream of mushroom soup

start by cooking the pasta of course by following the directions on the packaging.  And then we cut the chicken breasts into small cubes and brown in a nonstick pan and we then set this on the side. The next step is to chop the vegetables and sauté them until they just start to turn soft and then add the mushroom soup and one can of water to the vegetables. After this we add the chicken and cook until the chicken is thoroughly done. Finally we add the pasta and mix everything together until it’s heated all the way through.

Barbecue Chicken Dinner*

  • Ingredients:
  • 4 boneless skinless chicken breasts
  • ¼ cup of barbecue sauce – preferably sugar-free barbecue sauce
  • 1 tablespoon of olive oil
  • 20 ounces of frozen mixed vegetables
  • 2 cups of cooked brown rice
  • 4 tablespoons of sliced almonds

Of course we going to start by grilling the chicken breast until the chicken is totally cooked. Usually this takes approximately 8 minutes and lightly brush the chicken with the barbecue sauce while you were growing. Let’s sauté the vegetables in olive oil until they are nice and tender and this should normally take approximately 8 minutes. Finally we add the rice  and heat everything until it’s warm all the way through.   Then topped this with the sliced almonds. This makes approximately 4 servings.

Noah’s Chicken*

This is a fantastic recipe that is totally delicious and nutritious and just happens to be my son’s Noah’s favorite dish.

  • Ingredients:
  • 4  boneless skinless chicken breasts
  • 2 tablespoons of olive oil or melted coconut oil
  • 2 avocados
  • 1 cup of chopped tomatoes
  • ½ cup of  shredded low-fat Monterey Jack cheese
  • 1 cup of broccoli florets steamed until crisp and tender
  • 1 cup of cauliflower florets steamed until they are crisp and tender
  • ½ cup of carrots sliced and steamed.

Okay let’s start by slicing the chicken into ½ inch thick cutlets and then in a large pan heat the oil on a medium to high heat. The next step is the add the chicken slices and salty for approximately 3 – 5 minutes until they start to turn brown. Preheat your oven to 350°F and then peel and pit your avocado and thinly slice it. We then cut the tomatoes into very thin wedges and in a medium casserole dish layer your chicken, avocado and tomato. Then topless with sour cream and sprinkle the cheese over top. Bake this for approximately 30 minutes and serve with your steamed vegetables. This should make approximately 4 servings.

So there you have it 5 great recipes that not only taste good but they will help you lose weight. I hope you enjoy them as much as I do.

If you or someone you know needs help with losing weight I invite you to have them call us and schedule a free consultation our telephone number is 215-821-7336.

Call us at 215-821-7336 and schedule your FREE weight loss consutation now.

*These recipes are taken from the book “500 400 cal recipes by Dick Logue. It’s a fantastic book I highly recommend that you take a look at and purchase it for your home cookbook library. 

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