Category Archives: Diet Doctors in Bucks County

3 Recipes To Melt Fat Fast By Medical Weight Loss Philadelphia

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medical weight loss in philadlephia weight loss diet doctors where can i get phentermine in philadelphia

Hi everyone if you are one of our weight loss patients in our Philadelphia Medical Weight Loss Center or our Bucks County Medical Weight Loss Center  you know that I have lost over 80 pounds on our program and I have kept it off.

Keeping the weight off for all of this time has taken some dedication to planning and/or preparing my meals ahead of time. Personally, I like to have 2 – 3 meals a day that taste good and are also loaded with good healthy nutrition. So these meals satisfy my tastebuds and eliminate my hunger because I’m giving my body exactly what it needs  In the form of good healthy nutrition and nourishment in the form of delicious food.

If you are new to our weight loss program I invite you to call us and schedule your free  medical weight loss consultation, call us now at 215-821-7336 and schedule your free consultation. In our weight-loss program we provide you with high-quality FDA approved appetite suppressant medications – weight loss pills, vitamin B12 injection therapy and we also instruct you in a sensible eating plan that will have you eating real delicious foods that will assist you in losing weight. If you are able to I will also review an exercise program with you. In this  post I am going to give you the recipes for meals that I’m having for breakfast lunch and dinner today. So here are the three great recipes that will tantalize your taste buds and satisfy your hunger and cravings.

Breakfast – Scrambled Eggs

  • Ingredients:
  • eggs – 3
  • butter – 2 ounces
  • salt and pepper to taste

Start by taking three large eggs cracking them open and beating them with some salt-and-pepper. Next,   take a pan add the butter to it and set it overtop a medium heat. When the butter has melted add eggs to the pan and stir this for at least 2 minutes. I like my eggs thoroughly cooked.  You can even add some type of protein like chicken, beef or fish. Often times I add bacon , avocados and some cheese. If you are super hungry you can add more butter to the recipe.

Lunch – Mega Salad

  • Ingredients:
  • beef, chicken, fish or any other protein of your choice – 4 ounces
  • leafy greens – 1 ounce
  • cherry tomatoes – 1 ounce
  • bell pepper – 1 ounce
  • cucumber – 1 ounce
  • scallion – 1/2
  • olive oil or mayonnaise – 1/4 cup

Chop your vegetable then add your greens to the bowl and then add the other vegetables. I like to add broccoli, red and green cabbage for a nice crunch to my salads.

Shred or chop vegetables of your choice. First, put dark leafy greens such as spinach or arugula at the bottom of the jar. Iceberg lettuce or romaine works too. Green and red cabbage gives a fresh crunch. Chopped broccoli or cauliflower also works great. You can also add avocado, bell peppers – red- green and yellow, carrots and any other vegetables that you like. Then top this with your protein – beef, chicken or fish. I also like to add cheese, olives, and a small amount of nuts and seeds. For the dressing I like olive oil, vinegar and herbs and spices, but sometimes I may have some mayo or lemon as a dressing.

Cheese-Filled Chicken

  • chicken breasts – 4
  • olive oil – 2 tbs
  • bell pepper – 1
  • garlic clove -1
  • pickled jalapeños, finely chopped – 2 tbs
  • ground cumin – 1/2 tsp
  • cream cheese – 3 ounces
  • shredded cheese – 5 ounces
  • salt and pepper – to taste
  • tooth picks – 4

Guacamole

  • avocados – 2
  • garlic cloves – 1-2
  • the juice of ½ lime
  • olive oil – 3 tbs
  • white onion – 1/2
  • fresh cilantro 1/3 cup
  • tomato – 1 diced
  • salt and pepper to taste
  • For serving
  • sour cream 2/3 cup
  • leafy greens or lettuce – 1/2 pound

Instructions

First preheat your oven to 350°F (175°C).

Take your garlic and bell peppers and chop them up nicely. Then place them in a pan with olive oil and saute. When they are soft set them on the side in a bowl. Then stir in the cheeses, spices and japenos. Slice your chicken down the middle and spread it apart like you open the newspaper. Take a large spoonful of the mixture and place it into the middle of the chicken. Add the salt and peer to taste and any other spices you like. Fold the chicken breast and secure it with the toothpick.

Do this with all of the chicken breasts then fry them a bit. Then put them in a baking pan and bake them until they are totally cooked. You can add the remaining batter overtop of the chicken breasts before baking them. When they are cooked you can add some good health fats like guacamole or sour cream. And please add lots of vegetables. To make the guacamole all you have to do is mash the meat of the avocado, (just like mashed potatoes – but without all of the carbs), and mix in some diced tomatoes, lime juice and olive oil. You can also add other herbs and spices to give it more flavor.  Make sure you remove the toothpicks before serving this delicious dish.

I hope you enjoy these recipes! If you, a friend or love one call us and schedule your free weight loss consultation. Call us at 215-821-7336.

How To Get Fit & Lose Weight by Medical Weight Loss Philadelphia

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medical weight loss in philadlephia weight loss diet doctors where can i get phentermine in philadelphia

Hello everyone and Happy New Year!
With the new year comes new beginnings. A time to start over and make anew. A moment to feel and imagine all of what you want to accomplish this upcoming year. It’s the time to truly appreciate where you are and how far you have come. This is your year! 2017 is the year that you achieve your goals and become the best you that you can possibly be.

And if your New Year’s resolution is to lose weight, improve your overall health and wellness and become more physically fit I invite you to call us for a free consultation and see if we can help you achieve all of your goals. Call us now at 215-821-7336 and schedule your free weight loss health and wellness consultation.

One of the most popular new year resolutions is to lose weight. But if you don’t have the proper plan, the correct information and realistic guidance most people do not achieve their goals. And this is why I believe that our weight loss programs are so successful. Because we try our best to work with our weight loss patients in developing a realistic weight loss plan that they are able to do in their hectic and crazy busy life.

We also try to have people eat foods that they really enjoy. So our medical weight loss program goes way beyond weight loss pills, appetite suppressant medications, diet pills and vitamin B-12 injections therapy. In addition we will instruct you in a plan that will include the proper types of food that you should be eating for your metabolism, body type, how many calories you should be eating in a day and recommending the proper type of physical activities/exercise that will help you lose weight, burn body fat and not be bulky and blocky.

It’s unbelievable how many people come into our office and are exercising almost every day and they are just getting heavier, bigger and developing a body that looks like a block or a square. And most of the time this is because they are doing the wrong types of exercises.

If your goal is to lose pounds and inches there were certain type of exercises that work best for this. And they are totally different from exercises that are designed to increase muscle mass. So if you are exercising to lose weight and body fat and are just getting heavier and more bulky you’re probably doing the wrong type of exercises. So call us for your free consultation and let us help you design a plan that will assist you in achieving your goals. Call us now at 215-821-7336 and set up your totally free weight loss consultation.

If you are already a patient in our Philadelphia medical weight loss program or our Bucks County medical weight loss program you have probably come here for more recipes. And today I have for you a very nice chicken casserole recipe that my wife Elyse is going to make for us today.

Chicken Casserole – Low Carb Recipe*
Ingredients:
bacon – 8 slices
zucchini – one medium-sized zucchini cut into,1/2 inch cubes
eggs – two large eggs
Dressing Ingredients:
mayonnaise – 1/2 cup
chicken broth – 1/4 cup
chives – 1 tablespoon of snipped chives
fresh dill – 1 1/2 teaspoons finely chopped
flat leaf parsley – 1 1/2 teaspoons finely chopped
onion powder – 1/2 teaspoon
garlic powder – 1/2 teaspoon
black pepper and sea salt to taste
cooked chicken thigh meat – 2 cups cooked and chopped up
avocado – one half of an avocado diced
tomato – one tomato seeded and diced
cheddar cheese – 2 ounces

Use an oven safe skillet and fry the bacon until it’s nice and crisp. When it’s finished cooking remove the bacon from the pan but leave the drippings from the bacon in the pan. Then crumble the bacon and set it on the side. Next take your cubed zucchini and add to the pan and let it fry for about five minutes or so until the zucchini is tender and has soaked up all of the bacon drippings. Then remove the zucchini from the pan and allow it to cool down. Preheat the oven to 350°F. Then place your eggs in a saucepan cover with water and then set it atop a flame and let it boil and when it starts to boil cover it with a lid and remove it from the heat. Just keep the eggs sitting in the hot water for about 11 or 12 minutes. Next remove the eggs from the hot water cool and them down in ice water or under cold running water. When they are cool peel them and slice them. In a very large bowl combine all of the ingredients for the dressing and stir them all together well. After that stir in the hard-boiled eggs, tomato, cheese, chicken, avocado, bacon crumbles and the zucchini cubes. Mix everything so that it’s combined together well. After that, move this mixture into and 8 in.² baking dish. Place it in the oven and let it cook for approximately 20 minutes. When it’s done you can garnish it with anything that you like before serving. This recipe makes eight servings each of them has approximately 270 cal, 10 g of protein, about 3 g of carbohydrates in 1 1/2 g of fiber.

May this year bring you the best in health, wellness, prosperity and love. I wish you all much love and many blessings in life.

And if you would like us to help you with your weight loss for this new year call us and set up your free weight loss consultation call us at 215-821-7336.

This recipe is from the book the ketogenic cook book written by Jimmy Moore and Maria Emmerich. It is an awesome book especially for those of us that are looking to keep our blood sugar levels relatively low. It should definitely be part of your cookbook library.

Cookies and Cream Zero Belly Fat Recipe by Medical Weight Loss in Philadelphia

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medical weight loss in philadlephia weight loss diet doctors where can i get phentermine in philadelphia

Hi everyone this is Dr. Kenny. I hope everyone is having a wonderful holiday season. In this blog post I’m going to give you an awesome recipe for a mug cake. It’s another twist on the recipe for a cookies and cream cake. This recipe is great because it’s loaded with cookie chunks and it’s super simple and quick to make. It has lots of good healthy protein, fiber and it’s also gluten-free,  dairy free and paleo friendly.

During the holiday season of November and December statistics tell us that people can gain anywhere from 10 pounds and is much as 20 pounds during these two months.

Between family dinners, get-togethers and celebrations with friends and family and even people bringing lots of delicious but fattening goodies into the workplace it’s very difficult to maintain any type of healthy eating program let alone a weight loss eating nutrition program.

So that is why during these next few weeks I’m going to step up my game and try to add at least three new recipes to our website. Some of these recipes may be low carbohydrate and low sugar and others will be low-calorie versions of foods that we love to eat. I am also going to try to add some healthy ingredients to foods that are normally loaded with sugar and lots of calories.

And that’s exactly what I’m doing with this recipe for this cooking cream mug cake. Usually this type of recipe has nothing but lots and lots of sugar in calories and provide no nutritional value. But by using coconut flour and almond flour we are adding good healthy fiber and significantly decreasing the amount of sugar that we would normally be eating if this recipe was made from good old white processed flour. And because we are using Stevia or swerve instead of regular sugar we are decreasing the amount of sugar that would normally be in this type of recipe. By using unsweetened almond milk or coconut milk we are also increasing its nutritional value and eliminating lots of allergic reactions that are associated with normal regular dairy products such as milk.

If you want to make this recipe totally good for you you should probably decrease the amount of optional ingredients like in the unsweetened sugar-free chocolate or vanilla chips. I just added these in their because my son Noah saw me making this recipe this morning and he wanted to add some additional flavor to the recipe. If you like the addition of the unsweetened/sugar free chocolate or vanilla chips make sure you tell Noah when you see him working in the office this summer.

If you are not one of our Philadelphia medical weight loss patients or Bucks County medical weight loss patients and would like information on our weight loss program, I invite you to call us and schedule your free medical weight loss consultation. Call us now at 215-821-7336 and Lisa will be more than happy to schedule your free consultation.

Here is the recipe:

Creamy Cookie Cake Recipe – Low Carb

  • Ingredients
  • coconut flour – 1&1/2 TBSPS
  • almond flour – 1 TBSP
  • sea salt – just a dash
  • baking powder – 1/2 TSP
  • Swerve or Stevia – 1 TBSP
  • Paleo cookie – any kind of 1-3 paleo cookies
  • egg – 1 large egg
  • unsweetened almond or coconut milk any flavor – 1/4 cup
  • 1/2 tsp vanilla extract – 1/2 TSP
  • Optional – unsweetened/sugar free chocolate or vanilla chips – 1 TBSP

Instructions:   In an oversized mug or even a bowl mix together your coconut flour, salt, baking powder, almond flour, swerve or Stevia and your cookie.

Take another bowl and mix together your unsweetened coconut milk or almond milk, eggs and vanilla extract. Make sure that you blend this well together. Now that you have your dry ingredients in one bowl and your wet ingredients in another were going to combined the two of them and stir everything until it’s mixed together nicely.

Next get an over-sized mug or even better a nice sized ball and for everything into it. Place it in the microwave and cook it for about 45 seconds. Then take it out of the microwave and check it. At this point you can add your chocolate chips and place it back to the microwave and cook it for as long as it needs to cook everything thoroughly.

This could possibly take another minute or so. Total microwaving time is anywhere from 1 – 2 minutes. But again depending upon the strength of your microwave it might be a little bit more or even a little bit less time. When it’s thoroughly cooked take it out of the microwave let it cool down quite a bit before attempting to eat it. This recipe makes one serving.

So there you have it another fantastic low-carb recipe that not only taste good but it’s also very good for your waistline.

If you would like more information on our medical weight loss program again I invite you to call us at 215-821-7336 and Lisa will be happy to schedule your totally free weight loss consultation. In your free weight loss consultation we will review the various type of weight loss programs and services that we offer and review your personal health and physical decision the determine which of our weight loss program would be the best for you in the safest.

Our goal is to help you lose weight safely and as quickly as possible and also improve your overall health and wellness.

2 Holiday Dessert Recipes To Lose Weight by Medical Weight Loss in Philadelphia

medical-weight-loss-in-philadelphia-weight-loss-pills-diet-pillsHappy holidays everyone! During this holiday season it’s almost impossible not to enjoy the delicious feasts, cakes and desserts with family and friends.  So to help  you maintain your weight loss during this holiday season I’m going to give you two phenomenal recipes that are low-carb and low in sugar.

The recipes are for my favorite Oreo and cream cheesecake and one of my favorite cookie recipes.  And please remember that In our Philadelphia Medical Weight Loss Program and our Bucks County Medical Weight Loss Program our goal is to have you enjoying lots of good healthy delicious food  while you are losing weight and improving your health.  If you are new to our weight loss program and would like more information just call us and schedule your free medical what was consultation at 215-321-7336 and Lisa will set up your free consultation for you. Once again happy holidays and here are those great recipes I told you about.

If you need help achieving your weight loss goals I invite you to call us and schedule your free medical weight loss consultation at 215-821-7336. Call now and Lisa will be glad to schedule your free consultation for you.

Biscotti Low Carb & Gluten Free

  • Ingredients:
  • 1 large egg
  • Swerve – ⅓ cup
  • stevia extract – ¼ tsp
  • butter – ¼ cup
  • vanilla extract, sugar free – ½ tsp
  • almond flour – 1 and ¾ cups
  • xanthan gum – ¼ tsp
  • unsweetened cocoa – ½ cup
  • baking soda – ½ tsp
  • salt – ¼ tsp
  • cinnamon – 1 tsp
  • Optional items include chopped nuts and sugar free chocolate chips

Instructions:

First we should preheat our oven to 325 F. Then in a bowl, stir or blend together the eggs, butter, vanilla extract, swerve and stevia. In another bowl stir together the remaining ingredients until they are mixed nicely. Then combine the ingredients of both bowls and you can add the sugar free chocolate chips and the nuts if you would like to.

Mold this into a nice big dough ball. Next grease a cookie sheet and spread the dough out and form your typical biscotti. Next we bake this for about 25 minutes, just until it’s slightly browned. Take it out of the oven and decrease the temperature to 275 F. Allow the biscotti to cool down for about 14 minutes and cut it into strips that are approximately one half inch wide. Then put the individual biscotti on their side onto the cookie sheet and bake them for another 25 – 30 minutes, or for as long as to takes for them to cook to a nice crispness.

This recipes makes about 15 biscotti and each has approx 2 grams of carbohydrates.

Oreo Cookies and Cream Cheesecake Low Carb

  • Ingredients:
  • Low carbohydrate chocolate cookies – one pound (the above cookie recipe is perfect for this)
  • butter – ½ cup
  • cream cheese – 8 ounces
  • Swerve – ⅔ cup
  • stevia extract – ½ tsp
  • heavy cream – 1 cup
  • eggs – 6 large
  • coconut flour – 2 tbsps
  • vanilla extract – sugar free – 2 tbsps

This is a really fantastic recipe. To start just take a 9 inch spring form pan and grease it. Then preheat your oven to 350°F. Next break up your cookies into very tiny crumbs. You can use your hands or just use your food processor to do this. Divide your cookie crumbs into two separate bowls and stir one half into your melted butter. You are going to take this butter and cookie crumb mixture and line the bottom of your springform pan with it.  

After doing this place the pan in your refrigerator. Next you want to blend together your swerve, whipping cream and cream cheese. Make sure that you use a large bowl for this.  When it’s nice and smooth you can add the vanilla, coconut flour and eggs and stir everything until it’s creamy smooth. Then take your springform pan out of the refrigerator and pour half of your cream cheese mixture over top of the crust. Then take the other half of your cookie crumbs and pour that over top and then just pour the rest of the creamy mixture over top of that. Next place this in the oven and let it bake for about an hour or so. You want to bake it for as long as it takes for the center to become very firm.

Finally take the cheesecake out of the oven and let it cool down. Personally I like to let it cool down for at least one hour and then you can remove it from the pan. For the best tasting cheesecake I like to leave it in the refrigerator until the next day. This is one of those recipes where there cake will actually taste better the next day.  This recipe makes 12 servings each of them having about 3 – 4 grams of carbohydrates.

If you need help achieving your weight loss goals I invite you to call us and schedule your free medical weight loss consultation at 215-821-7336. Call now and Lisa will be glad to schedule your free consultation for you. Happy holidays and I hope you enjoy these recipes is much as I do.

Botox in Philadelphia

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Hi everyone! I am happy to announce that we have added Botox and fillers to our practice! So call us now for your free consultation for Botox, fillers or weight loss – Call 215-821-7336.

If you are one of our patients in our Philadelphia medical weight loss center or our Bucks County medical weight loss center you know that we are always evolving to provide you with the best possible services to help you lose weight, improve your health and wellness and also to help slow down the aging process so that you can look fit and healthy and truly be fit and healthy. We like our patients to look good and also feel good.

And that is why we have added Botox and fillers to the list of services that we provide our patients.

So, this is just a quick announcement that we have added Botox and fillers to our services in addition to the weight loss, health and wellness services that we provide our patients. In another article I will add more information about Botox and fillers. But for now if you would like more information just call us and schedule your free consultation and we will be glad to help you in any way that we possibly can and answer all of your questions.

Now, to get back to our normal recipe post, here is a great recipe for you. With the holiday season upon us I know that all of us will probably be at a party or family gathering where the food choices may not be the best if you are trying to lose weight. So today I’m going to give you a really fantastic recipe for a low-carb spinach dip. It’s quick and easy to make and you can whip it up before you are heading out to a social gathering and you have something that you can enjoy while you are enjoying time with family and friends. Without having the stress over not following your nutritional diet plan.

Spinach Dip*

  • Ingredients for the Dip:
  • roasted garlic – one head
  • frozen chopped spinach – a 10 ounce package – make sure it is drained and thawed
  • chopped green onions – 1/2 cup
  • cream cheese or sour cream – 1 cup
  • mayonnaise – 1 cup
  • chopped fresh thyme – 1 teaspoon
  • fish sauce – 1 teaspoon
  • Sea salt – 1/2 teaspoon
  • smoked paprika – 1/4 teaspoon
  • cayenne pepper – just a pinch

Let’s start by squishing the roasted garlic from the head and to either your food processor or even a blender. After that add the sour cream or cream cheese (whichever one you have chosen to use), spinach, thye, salt,  paprika, spinach, mayonnaise and fish sauce. I would recommend that you take a small taste of this mixture while you are making it so that you could add more ingredients if necessary. Now, you can use this as a great addition to any meal, party event, watching football on Sunday and even watching the 76ers as they evolve into a major powerhouse. If you like you can search our website and find the recipe for the low-carb breads that we have listed here and you can use this for your dip. But for maximal health and weight loss I suggest that you try eating this with some cucumber slices, celery, broccoli, carrots or any other vegetable of your choice.

I hope you enjoy this recipe as much as I do and if you would like help with achieving your weight loss goals and/or improving your overall health and wellness please call us and schedule your free consultation. Call Lisa at 21582173362 be glad to schedule your free consultation.

The Best Weight Loss Diet Doctors Program in Philadelphia and Bucks County

medical-weight-loss-in-philadelphiaEver since we started our weight loss programs in Philadelphia and Bucks County it is always been my goal to be the best weight-loss program in Philadelphia and Bucks County.

And we strive to do this by giving you the best quality FDA approved medical weight loss pills and appetite suppressant medications combined with lots of individualized attention.  

Any doctor can give you diet, pills but taking diet pills alone does not guarantee that you are going to be able to lose weight and successfully keep the weight off.

That is why we differentiate ourselves from the rest of the medical weight loss centers by spending  a tremendous amount of time educating our weight loss patients on the proper nutrition plan that is best for their metabolic type to assist them to  safely lose as much weight as possible. 

We will also review the best type of exercise program that is best for you to burn as much body fat as possible.  for some reason lots of people are doing the wrong type of exercises for weight loss.

They are doing exercises that are designed to build muscle and bulkiness. Suffice to say people are spending hours in the gym and doing programs that are just making them bulky and increasing their body weight. 

For a regular person like you and me it’s literally impossible to burn fat and build muscle at the same time. That’s why I design programs that are made up of phases. Phase 1 is designed to lose pounds and inches, to burn body fat. When you come in and we agree that you have lost enough weight and that it is now time to start building muscle we will switch into the toning phase of our program. In this phase  the exercises you will be doing are intended to develop nice long lean tone quality muscle. 

 Even when you’re done with us and no longer need to come into our weight loss centers you can still come back to this website each and every week and benefit from the various recipes that I post here for our patients. 

I admit that it can be quite boring eating the same thing each and every day that is why I post different fantastic recipes here every week  that are totally delicious and will tantalize your taste buds.  So even if you are not one of our weight loss patients, I invite you to come back to our website once a week and just copy these recipes and postings in your Gmail account as a Google document so you have an ever growing and expanding cookbook of recipes that are going to be low-calorie, or low carbohydrate and low sugar; depending on the individual type of nutritional weight loss plan I have made for you. 

If you are not one of our weight loss patients I invite you to call us and schedule your free medical weight loss consultation. Call us at 215-821-7336 and Lisa will be glad to schedule your free weight loss consultation. 

Now, finally here is another one of our great recipes for a low carbohydrate pizza. 

Pizza Noah’s Favorite Barbecue Chicken Pizza*

  • Pizza Crust Ingredients:
  • eggs – take 6 large eggs and separate the whites and the yolks and place them in different bowls
  • cream of Tartar – 1/2 teaspoon
  • vegan protein powder – 1/2 cup
  • cream cheese – 3 ounces
  • Ingredients for the Sauce and the Toppings:
  • Bacon – 3 slices diced up
  • yellow onion – 2 tablespoons diced
  • chicken breast – to boneless and skinless chicken breast cut in to cubes
  • tomato sauce – 1 cup
  • tamari sauce – wheat free – 1/4 cup
  • swerve – 1/3 cup
  • Coconut vinegar – 1/4 cup
  • cloves of garlic – 3 cloves smashed
  • liquid smoke – 2 teaspoons
  • shredded cheese – 1 cup, I like mozzarella cheese but you could choose any cheese that you prefer

 Let’s start this great recipe by first preheating our oven to 325°F. After that take a 12 inch skillet preferably a cast-iron skillet and grease it with a cooking spray of your choice. Then mix together the cream of Tartar and egg whites for about five minutes or so.

Then add in our protein powder, incrementally, blending every time you add a portion. After that  mix in your cream cheese. This will give you your dough mixture and then just spread this out into your skillet. After that let’s bake this for about 15 minutes or so until the crust is nicely browned. While the crust is baking we can start making the toppings and the sauce.

Take a sauté pan and sauté the onion and the bacon until the bacon is nice and crisp. Then add the chicken pieces and cook them all away through. After that removed cooked chicken from the pan. Make sure that you leave the onions and the bacon in the pan and stir in the tomato sauce, vinegar, garlic, liquid smoke and tamari sauce and stir this all together until it’s nice and smooth.

You can also just put this whole thing in a blender and let it blend until it’s nice and smooth. Using a blender is actually be a bit more efficient. When your crust is ready remove it from the oven and top it with your chicken, shredded cheese and the sauce and then increase your oven temperature to about 400°F.

Put the pizza crust with everything on top of it back into the oven and let it bake until the cheese melts and it starts to become golden brown. This usually takes about 5 minutes. This should give you a nice size 12 inch pizza and I would suggest that you cut this into six slices. Each of these slices has approximately 600 calories, 52 grams of protein and 5 grams of carbohydrates.

I hope you enjoy this recipe is much as Noah does. If you are a loved one or friend need help with achieving your weight loss goals I invite you to call us for totally free consultation. Call Lisa now at 215-821-7336 and schedule your free weight loss consultation. 

Call us at 215-821-7336

*Source: The Ketogenic Cook Bookby jimmy moore and maria emmerich. It’s an awesome book and should definitely be pary of your library.

Low Calorie Recipes to Lose Weight, Boost Energy and Satisfy Your Hunger by Medical Weight Loss Philadelphia

weightlossinphiladelphia As part of our medically supervised prescription weight loss program we give you the best weight loss pills and appetite suppressant medications to help eliminate your hunger, vitamin B12 injections to boost your metabolism and delicious recipes for a safe and sensible weight loss meal plan. So that you can save money and buy your own food at the supermarket. For more information about our weight loss plan call us and schedule your Free Medical Weight Loss Consultation – call 215-821-7336.

Here are 9 fantastic low calorie recipes to help you lose weight and satisfy your cravings:

Charlie’s Nachos*

Ingredients:

  • ½ pound of shredded imitation crab meat or even real crabmeat.
  • ½ pound of cooked shrimp that you are going to chop up.
  • One can, approximately 4.5 ounces of chopped green chilies.
  • 1 teaspoon of hot chili powder.
  • ⅓ teaspoons ground cumin.
  • ¼ teaspoon of salt.
  • Baked corn tortilla chips – one bag approximately 8.5 ounces.
  • Prepared salsa – 1 cup.
  • Reduced fat Monterey Jack cheese approximately 1 cup shredded.
  • Chopped black olives – ¼ cup
  • 2 sliced scallions.

This is a phenomenal recipe and we are going to start by heating our oven to 350°F. After that we are going to mix together in a very large bowl your imitation crab meat, your chilies, or hot chili powder cumin and salt and your shrimp. Then line the bottom and the sides of a baking dish that is approximately 13 x 9 x 2” with your tortilla chips. After that spoon out your crabmeat mixture evenly over the entire mass of corn chips and then after that pour over top your cheese, olives, scallions and the salsa. This is a really unbelievable recipe! You should bake this for approximately 15 minutes or until it is heated all the way through and all the cheese is melted nicely. This is definitely not a low-carb recipe. This recipe makes 6 servings each of them having 310 cal, 7 g of fat, 22 g of protein and 43 g of carbohydrates. So if you’re watching your carb intake eat this maybe once a week and only eat half of the serving just like I do.

Vegetable Pasta Bake*

Ingredients:

  • Bow-tie Pasta- 6 ounces
  • Broccoli Florets- 4 cups
  • Nonfat sour cream- 1 cup
  • Light alfredo sauce- 1 container
  • Onion (finely chopped)- 1
  • Salt- ½ teaspoon
  • Cayenne- 1/8 teaspoon
  • Ground nutmeg- ⅛ teaspoon
  • Frozen peas (thawed)- ½ cup
  • Shredded carrots- ½ cup
  • Shredded reduced-fat american cheese- ½ cup

Let’s start out cooking this dish by heating the oven to 375 degrees and spraying the casserole dish with cooking spray. Cook the bow ties in large pot until they are softened a bit.  Add broccoli for last 2 minutes. As that is boiling, stir the sour cream, alfredo sauce, onion, salt, cayenne, and nutmeg in a large bowl. Then add the bow ties, broccoli, peas, and carrots and toss everything around altogether. Pour into the prepared casserole and bake for 30 minutes or until bubbly. Cover it with a sprinkle of cheese and return to oven for 5 minutes and enjoy!

Broccoli and Cheese Stuffed Shells*

Ingredients:

  • Jumbo pasta shells- 24 from 12 ounce package
  • Low-fat cottage cheese- 1 lbs
  • Shredded Mozzarella cheese- 1 cup
  • Egg white- 1 large
  • Grated parmesan cheese- 1 tbs
  • Garlic powder- ½ tsp
  • Dried basil- ½ tsp
  • Salt- ⅛ tsp
  • Black pepper- ⅛ tsp
  • Frozen chopped broccoli- 2 10 ounce packages
  • Shredded carrots- ½ cup
  • Fat-free marinara pasta sauce- 2 cups

Start out by preheating the oven to 375 degrees, as you’re cooking the shells in a large pot until tender. Pulse together cottage cheese, ½ cup mozzarella, egg white, parmesan, garlic powder, basil, salt, and pepper until well blended and smooth. Transfer mixture to large bowl. Stir in broccoli and carrots.

Tortilla Soup*

  • Ingredients:
  • 1 tablespoon of olive oil
  • 1 finely chopped medium onion
  • 1 finely chopped clove of garlic
  • 2 peeled, seeded and chopped tomatoes
  • 2 seeded and finely chopped jalapeno chiles
  • 1 teaspoon black pepper
  • ¾ crushed cumin seeds
  • 4 corn tortilla cut into wide strips of ¼
  • Pinch of chilli powder
  • 1 can (2 pints, 14 ounces) 5 ¾ cups of chicken broth
  • ¾ cups of Monterey Jack cheese
  • 2 tablespoon chopped cilantro (optional)

First you want to heat your oven to 400 degrees F. Then take a large skillet and heat this over top medium heat and add the onion and garlic and saute until it’s nice and soft. Next mix in your black pepper, cumin, jalapeno and your tomatoes. And cook this for approximately 10 minutes. Next sprinkle the chilli powder over top of your tortilla chips place them on the baking sheet and cook them for about 10 minutes plus or minus a few minutes until they are nice and crispy.   While your tortilla chips are baking spoon the broth to your large skillet and let this simmer on low heat for about 10 minutes. After that just set four bowls on your table and spoon in the soup and then over top of that sprinkle your tortilla chips, cilantro and cheese. This recipe makes four servings each of them has about 190 calories, 6 grams of protein and 17 grams of carbohydrates.

Crab Cakes with Corn Relish*

This is an unbelievably tasty recipe it makes six servings with two crab cakes equaling one serving. Each serving has approximately 240 cal, 3 g of fat, 24 g of protein and 25 g of carbohydrates.

Ingredients:

To make the crabcakes you will need:

  • 1 pound of crabmeat, with all of the shells and other cartilage materials removed.
  • ½ sweet red pepper with the core and the seeds removed. Cut this into small pieces.
  • 3 scallions cut into small pieces.
  • 2 carrots peeled and sliced into small pieces.
  • 2 large eggs.
  • ⅓ cup of reduced fat mayonnaise dressing.
  • ½ teaspoon of salt.
  • ¼ teaspoon of black pepper.
  • 1 teaspoon of fresh chopped tarragon.
  • 1 cup of packaged unseasoned breadcrumbs
  • Non-stick cooking spray.

For the corn relish ingredients you will need:

  • 2 ears of corn of course with the kernels removed from the cob. This makes approximately 1.5 cups of kernels were even a little bit more.
  • 2 chopped scallions.
  • ½ of a sweet red pepper with the  core and scenes removed and then chop The pepper into pieces.
  • ½ cup of cherry tomatoes sliced in half.
  • 2 tablespoons of fresh lime juice.
  • ¼ teaspoon of salt.
  • A pinch of black pepper.
  • A dash of liquid hot pepper sauce or you can put as much you like to your taste.

Now, for the crab cakes combine in a food processor the crabmeat, scallions, sweet peppers and carrots. Pulse this combination until it’s blended nicely. After that add the eggs, salt, tarragon, pepper and mayonnaise and pulse until everything is  blended together. Next we move this mixture to another bowl.  Then heat your oven to 425°F. Then stir three-quarter cup of the breadcrumbs into the crab mixture and place the remaining crumbs in a shallow dish.

Mold your crab mixture into 12 patties or cakes whichever you prefer using about ⅓ cup of mixture for each. Then coat to cakes with the remaining crumbs. Next coat the baking sheet with the cooking spray and placed the crab cakes onto your sheet. Lightly coat the tops with the additional spray. Then bake the crab cakes for approximately 8 minutes just make sure that you turn them over halfway through so that it cooks evenly.

You can even place the crab cakes under broiler for 1 – 2 minutes per side to make it a bit more crispy. To make the corn relish all you have to do is stir together the corn, sweet pepper, scallions, cherry tomatoes, salt, black pepper and lime juice and season with the hot pepper sauce. Serve this relish with the crab cakes. I hope you enjoy this recipe just remember that two crab cakes combine for a total of approximately 25 g of carbohydrates. So if you are watching your carbohydrate intake just don’t eat too many of these.

Mustard Caper Chicken Extravaganza*

The Ingredients:

  • 6 boneless skinless chicken breast sliced in half – approximately 2 pounds overall.
  • Salt – ¼ teaspoon
  • Black pepper – ⅛ teaspoon
  • Chicken broth – 1 can approximately 14.5 ounces.
  • Dreams capers – ¼ cup
  • Dried rosemary – ½ teaspoon
  • Dried thyme – ¼ teaspoon.
  • Dijon mustard – 2 tablespoons
  • Honey – 1 tablespoon
  • Cooked hot couscous – 4.5 cups

Start this recipe by coding or skillet with the cooking spray. Place the skillet over medium – high heat and season the chicken on both sides with the salt and pepper. Next add the chicken to the skillet and cook this for about 5 – 6 minutes on each side or for as long as it takes until the chicken is cooked all the way through. When your chicken is thoroughly cooked removed from the skillet and place it on a platter to keep it nice and warm. The next step is to add the broth, capers, rosemary and thyme to a skillet and cook this over medium – high heat for approximately 5 minutes. Then remove the skillet from the heat and stir in your mustard and the honey. Serve the chicken with the couscous. This makes 6 servings each of them having about 320 cal, 5 g of fat, 36 g of protein and 30 g of carbohydrates.

Honey Mustard Chicken and Vegetables*

This is a really awesome recipe it makes 6 servings each of them has about 340 cal, 12 g of fat 32 g of protein and 30 g of carbohydrates.

The ingredients for this recipe are:

  • 4 small carrots that you were going to peel slice them in half lengthwise and cut them crosswise.
  • Three medium-sized parsnips that you are going to peel and slice them in half. And then cut them crosswise into 1 inch thick half-moon slices.
  • Two heads of Belgian endive that you were going to trim and cut them into 1 inch pieces.
  • 2 tablespoons of vegetable oil.
  • 1 teaspoon of salt.
  • ½ cup of honey mustard.
  • 2 tablespoons of fresh lemon juice.
  • ½ teaspoon of dried thyme.
  • Three large skinless chicken breast that you are going to slice in half. This is going to equal approximately 2 ½ pounds of chicken meat.
  • 4 medium-sized zucchini approximately 2 pounds in all you’re going to cut them into 1.5 inch pieces.
  • 2 cups of chopped broccoli rabe.

This is a really really good recipe and first we’re going to preheat our oven to 400°F. Place the carrots, parsnips, endive and onions into a very large bowl and then add your oil and toss everything nicely together. Next we are going to pour this mixture into a large roasting pan and season it with the ½ teaspoon of salt.

 Next in a small cup stir together the honey mustard, lemon juice and thyme. Then put the chicken in the pan on top of the vegetables. Sprinkle the chicken evenly with the remaining ½ teaspoon of salt. Then brush evenly with the 3 tablespoons of the  honey mustard mixture.  We are going to roast this for approximately 25 minutes and then remove the pan from the oven and add this zucchini. Increase the heat to 450°F and roast for approximately 10 minutes.

Remove the chicken and place it on your dishes and cover it with foil to keep it warm. Stir the remaining honey mustard mixture into the vegetables in the roasting pan and roast this for approximately 10 minutes. Then just divide the vegetable mixture between your blades and copies of them with a piece of chicken. While the vegetables are roasting you can steam the broccoli rabe until it’s nice and tender. This normally takes about somewhere between 2 – 3 minutes and then serve it on the side of the chicken and vegetables.

Lemon Chicken*

This is an awesome recipe that makes 6 servings each of them having 320 calories, 9 grams of fat, 30 grams of protein and 36 grams of carbohydrates. The ingredients are:

  • 1 quarter cup of fresh lemon juice this is approximately the juice from one whole lemon.
  • 1 tablespoon of finely chopped fresh ginger.
  • 1 tablespoon of soy sauce.
  • 1 tablespoon of sugar.
  • 1 tablespoon of cornstarch.
  • 6 skinless chicken breast that you were going to slice in half, approximately one and a half pounds in total.
  • 6 ounces of linguine.
  • 2 tablespoons of olive oil.
  • 2 sliced garlic cloves.
  • 1/8 teaspoon of red pepper flakes.
  • 3 quarter pound of cherry tomatoes.
  • 1 quarter teaspoon of salt.
  • 6 cups of shredded romaine lettuce.

To make your garnish you’re going to need

  • 2 finely chop scallions.
  • 1 quarter cup of finely chopped cilantro.
  • 6 cups of steamed green beans.

In a steam proof dish or glass pie plate stir together with the lemon juice, Ginger, soy sauce, sugar and cornstarch. Add the chicken and stir to coat it. Let this stand at room temperature for about 20 minutes. Place the dish with the chicken and the marinade on a rack over 1 inch of water in a wok or a very large skillet with a deep lid. Heat the water to simmer over medium heat. Cover this tightly and steam for about 5 minutes. Uncover and then with the tongues turn the chicken over and then cover it and steam over medium heat until the chicken is a opaque. This usually takes about 5 minutes. Meanwhile cook the linguine in a large deep pot of lightly salted boiling water until it’s al dente.

In a large Skillet heat oil over medium heat then add the garlic and saute this for about 1 minute. Next add the red pepper flakes and tomatoes and cook until the tomatoes just start to break apart, this takes about 3 minutes normally. Next add the linguine and salt.

Place your lettuce on top of the plates and spoon the chicken and sauce over top. Divide the linguini amongst your plates and garnish with scallions, cilantro and green beans.

Lettuce Wraps – Chicken Asian Style*

Ingredients:

  • shredded chicken – 2 cups
  • coleslaw mix of carrots and cabbage – 2 cups
  • one medium carrot cut up
  • Diced onion – 2 cups
  • unsalted peanuts – 2 tbsp
  • minced fresh ginger – 1 tsp
  • Asian salad dressing – one third cup
  • crushed pineapple – one third cup
  • bib lettuce – 12 leaves

This recipe is great for the summer time especially now but it’s very hot outside. This recipe makes approximately 4 servings each of them having about 220 cal, 12 g of carbohydrates and a grams of sugar. Put all of the above ingredients (except the pineapple and salad dressing) into a blender or food processor.

And pulse until it’s finely chopped. I usually do this by just using the pulse mode on my blender or you might just have to turn it off and on several times. My food processor is small so I have to process this in 2-3 batches , one at a time.

You may next add the salad dressing and pineapple into our mixture and toss everything nicely until it’s well combined. When you are ready to serve spoon about 1/4 cup of the chicken mixture onto each lettuce leaf and enjoy.

Call now and schedule your Free Medical Weight Loss Consultation, Call 215-821-7336

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.

Eat Bread To Lose Weight by Medical Weight Loss Philadelphia

weightlossphiladelphia dietdoctorsYes in our medical weight loss program you can eat bread and lose 2 to 5 pounds a week! In our weight loss program you can eat almost everything and still lose weight.  

For most of our weight loss patients eating everything in moderation is perfectly fine and they lose lots of weight.  

In fact most of our patients tell us that they eat more food now that they are doing our weight loss program than they ever did; and that now they’re finally losing pounds and inches.

Of course when you come into our office the doctor will review with you the proper diet that you should be following.  And we give you lots of great tasting recipes here at our website. We have recipes for cakes, pastries, smoothies, appetizers, main course dinner entrées, dessert and even snacks that will all help you lose weight.

So in our program not only do you get the best  appetite suppressant medications available but you also get a totally inclusive program where we tell you exactly what you should be eating.

If you need help losing weight call us and schedule your free weight loss consultation. Call us now at 215-821-7336

Here are 3 more great recipes to add to your cookbooks.

Elyse’s Cheesecake

Okay,  I know that if you are one of our weightless patients you are saying not a another  cheesecake recipe from Dr. Kenny but the truth is that I absolutely love cheesecake. So here is another cheesecake recipe.

  • 4 ounces of Philadelphia cream cheese
  • 1 cup of Stevia
  • 1 teaspoon of vanilla  extract
  • ⅓ cup of sour cream
  • 4 eggs

We are going start by preheating are our oven to 350°F and then we are going to whip the cream cheese until it’s fluffy, for about 4 minutes. Next we will combine the Stevia, sour cream and vanilla extract and mix this for about 4 minutes.  Next we will add the eggs one at a time mixing until everything is creamy for about a minute or so after each egg.  After this we grease a 9 inch springform pan and put the springform on a baking sheet and then pour the filling into it. We are going to bake this for approximately 50 – 55 minutes, plus or minus a few minutes until it’s lightly brown around the edges and fluffy. When it’s done you definitely want to let it cool down for a bit. I usually like to let it cool for approximately 2 hours. This makes about 10 servings.  I have tried eating it after only letting it cool for about 30 minutes but believe me it tastes much better if you let it cool for 2 hours. When my wife makes this for me she will usually make 2 at a time. Because I will always start eating one as quickly as possible and she lets the other one cool overnight. And it does taste much better the next day.

Blueberry Yogurt Bars

  • 1 cup  of full fat Greek yogurt
  • ½ cup of Stevia
  • ¼ cup of blueberries 

Mix the Stevia and yogurt together and pour this into a freezer safe dish. We are then going to put the blueberries over top of the yogurt and stevia mixture and then place it in the freezer and let it freeze until the yogurt is nice and solid. This may take anywhere from 2 – 3 hours. After its solid take it out of the freezer and let it just sit for about 10 minutes and finally break it into pieces. You can enjoy this immediately or you could put in freezer bags and save it for later.

Snack Bars

  • 1 cup of peanut butter
  • ½ cup of Stevia
  • ½ cup of flax seed meal
  • ½ cup of almond meal
  • ½ cups of sugar free chocolate chips
  • 2 eggs
  • ½ teaspoon of Chia seeds
  • ½ cup of almonds
  • ½ cup of cashews

Preheat our oven to 350°F and line 8 x 8 or baking dish with parchment paper. Then mix everything together until it’s totally combined. Pour this into the 8 x 8 pan and flatten it. Next we bake this for approximately 10 – 15 minutes and let it cool for a bit and then refrigerate for at least one hour. Then all you have to do is cut it into bars and enjoy. You can also keep whatever you have left over in the refrigerator so that it stays fresh.

I hope you enjoy these recipes. If you or a friend need help losing weight call us now for a free weight loss consultation at 215-821-7336

7 Recipes for a Flat Belly by Medical Weight Loss Philadelphia

weightloss flatbellyrecipes

In our medical weight loss program we help you lose 2 – 5 lbs a week with a total program that includes the best diet – weight loss pills and appetite suppressant medications, vitamin B12 injection therapy and a nutrition diet plan made specifically for you. 

And with our weight loss program you eat real food so you don’t have to spend tons of money on soups and shakes that taste like chalk.

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

Here are 7 great recipes that are big on portion sizes but small in calories. Each recipe ranges from 300 to 400 calories per serving size.

Hungry Man Sized Breakfast Casserole*

Ingredients:

  • 24 ounces of frozen hash browns
  • 1 cup of skim milk
  • 1 cup a big substitute
  • ½ cup of diced onion
  • ½ cup of red bell pepper diced
  • 4 ounces of diced green chilies
  • ¾ cups of swiss cheese grated
  • 6 slices of bacon that’s cooked and crumbled

Spray a 9×13” pan with nonstick vegetable oil spray. Add the hashbrowns and cook in 300°F for about 20 minutes. Next mixed all the remaining ingredients and pour over potatoes and cook for 30 minutes. This makes approximately 6 servings each with 414 calories.

Ham and Egg Casserole*

Ingredients:

  • 2 tablespoons of unsalted butter melted
  • 1 pound of low-fat Monterey Jack cheese shredded
  • 2 ½ cups of egg substitute beaten
  • 2 tablespoons of all-purpose flour
  • 16 ounces of fat-free cottage cheese
  • 2 cups of ham that you cut into cubes
  • ⅛ teaspoon of Tabasco sauce
  • 1 teaspoon of baking powder
  • 1 cup of shredded zucchini
  • 8 ounces of sliced mushrooms
  • 1 cup of chopped red bell pepper

we are going to preheat an oven to 400°F and put butter in a 9 inch pan and melt this in the oven. Next combine all the other ingredients and put them in the pan and bake this at 400°F for approximately 15 minutes and then at 350°F for another 15 to 20 minutes. This makes 6 servings and each with the calorie count of 413 calories.

Asparagus Omelette and Citrus Salad*

omelette ingredients:

  • 10 ounces of asparagus
  • 1 ½ cups of egg substitute
  • ⅓ cup of Parmesan cheese finely grated
  • ¼ teaspoon of black pepper
  • ¼ cup of scallions thinly sliced
  • salad ingredients:
  • 6 ounces of mandarin oranges
  • 2 grapefruits cut into sections
  • 3 cups of bib lettuce
  • 6 tablespoons of poppy seed dressing

Steam the asparagus until crisp and tender, approximately 5 minutes and then drain. Whisk the egg substitute, grated Parmesan cheese and black pepper in a large bowl to blend. Spray a skillet with nonstick vegetable oil. Sauté the sliced scallions for 3 minutes or until softened. Add the cooked asparagus and sauté until heated through. Reduce the heat to medium and spread the asparagus mixture in a single layer in the skillet. Next pour the egg mixture over the asparagus and cook until the eggs are softly set tilting the skillet and gently running a rubber spatula around edge to allow uncooked egg to flow underneath, for about 4 minutes. Slide the omelette onto a plate folding it in half, cut the omelette into wedges and serve. While the omelette is cooking combine the Mandarin oranges, grapefruit sections and lettuce in a large bowl and toss lightly with dressing and divide onto salad plates. This makes approximately 3 servings with each having 388 calories.

Spicy Omelette*

Ingredients:

  • 1 large potato
  • ¾ pound of turkey sausage
  • 1 small chopped onion
  • 1 teaspoon of chili powder
  • ¼ teaspoon of cayenne pepper
  • ¾ cup of egg substitute
  • 6  whole-wheat 8 inch tortillas
  • ½ cup of reduced fat Monterey Jack cheese
  • ½ cup of salsa
  • Cook the potato in boiling water for about 35 minutes until it’s tender. You can cook the potato in the microwave if you prefer. When cool, peel and cut the potato into cubes. Brown the sausage in a frying pan and add chopped onion, chili powder, and cayenne pepper. Cook this for about 10 minutes. Drain and discard any fat. Add the cubed cooked potato. Beat the egg substitute and add to the pan, stir until the eggs are set. Spoon the mixture into the center of the warm tortillas and then top with the shredded cheese and roll up the tortilla. Then place on a plate and serve with the salsa. This makes 6 servings each with 409 calories.

Breakfast Enchiladas Family-Style*

Ingredients:

  • 12 ounces of finely chopped ham
  • ½ cup of chopped green onions
  • 2 cups of chopped green bell peppers
  • 1 cup of chopped onion
  • 1 ½ cups of low-fat grated cheddar cheese
  • 8 whole-wheat 8 inch true tears
  • 1 ½ cups of egg substitute
  • 1 tablespoon of all-purpose flour
  • ¼ teaspoon of garlic powder
  • 1 teaspoon of Tabasco sauce
  • 1 avocado

Preheat our oven to 350°F. Mix together the ham, onion, green bell pepper and cheese. Divide the mixture among the tortillas and roll them up. Place the seam side down in a greased 12 x 7 x 2” pan. In a separate bowl beat egg substitute, skim milk, flour, garlic and Tabasco sauce. And pour this over the enchiladas. Place in the refrigerator overnight or for a few hours then cover with foil and bake for 30 minutes.  uncover for the last 10 minutes and then top with the slices of avocado to finally serve it. This makes approximately 8 servings each with about 385 calories.

Full Comfy  Tummy Breakfast Extravaganza*

Ingredients:

  • 1 pound of turkey sausage
  • 2 cups of egg substitute
  • 10 slices of whole wheat bread cubed
  • 3 cups of skim milk
  • 1 cup of low-fat shredded cheddar cheese
  • 1 cup of chopped onion
  • 1 cup of chopped red bell pepper
  • 10 ounces of  chopped broccoli
  • 2 tablespoons of all-purpose flour
  • 1 tablespoon of dry mustard
  • 2 teaspoons of dried basil

In a large skillet brown the sausage then drain. In a large bowl beat the egg substitute  then add the remaining ingredients and mix well. Spoon into a greased 13 x 9” baking pan. Cover and let this refrigerate for 8 hours or so. Then preheat the oven to 350°F and bake this for about 60 – 70 minutes or until it’s cooked all the way through. This makes about 8 servings each with approximately 391 calories.

Morning Sun Veggie Quesadilla*

Ingredients:

  • 1 slice of  turkey bacon
  • ¼ cup of chopped onion
  • ½ cup of chopped red bell pepper
  • ¼ cup of egg substitute
  • 2 tablespoons of black beans
  • 1 ounce of fat-free sour cream
  • 3 tablespoons of salsa
  • 1 whole wheat 6 inch tortilla
  • 3/4 ounces of switch cheese

Cook your bacon and then set it aside bring a medium large pan sprayed with nonstick vegetable oil spray to medium heat and add the red bell pepper and onion and cook until it softened, this should  should take about 3 minutes or so. Then add the egg substitute and scramble until fully cooked. Transfer the mixture to a bowl and set the pain aside to cool. Add the bacon, beans, 1 tablespoon of sour cream and 1 tablespoon of salsa to the egg scramble bowl and lightly mixed this and set it aside. Clean and dry the pan, spray with nonstick vegetable oil spray and bring to medium-high heat. Place the tortilla flat in the pan and sprinkle evenly with cheddar cheese. Spoon the egg mixture over half of the tortilla and  and then fold the other half of  Tortilla over top of the eggs. Make sure you press this down evenly with the spatula to seal everything and cook until both sides are crispy. This should be approximately 2 minutes per side. And then you could top this with the remaining salsa and sour cream. This makes one serving with approximately 400 calories.

I hope you and your family enjoy these recipes.

Remember if you need help with your weight loss plan, if you need just a jump start or if you can’t lose weight no matter what you do call us for your Free Weight Loss Consultation at 215-821-7336.

*These recipes are from the book 500 $00 Calorie Recipes by Dick Logue. It is a great book and has lots of really good recipes. You should add it to your cookbook library.