Fat Burning Recipes Breakfast to Dinner by Weight Loss Philadelphia

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medicalweightlossdietdoctorsweightlossrecipes

Lose 2-5 lbs a week in our medical weight loss program with these delicious recipes. In our weight loss plan you get to enjoy real food while losing weight. While the weight loss pills suppress your appetite.

Here are a few of my favorite recipes from breakfast to dinner.

Enjoy!

Roasted Fish Recipe

Ingredients

  1. 6 – 8 ounces of tilapia, salmon, trout, bass or cod fillet
  2. salt and pepper to taste
  3. 2 teaspoons of olive oil

Directions

Place a small roasting pan in the oven and preheat to 450°F – 500°F. Season the fish on both sides with salt and pepper any other spices that you may like. Coat a piece of foil with the olive oil and set the fish on it. place the foil with the fish on it on the hot pan in the oven and roast for approximately 8 – 10 minutes. There should be no need to turn the fish it should roast quite nicely on the foil. Take out the fish and let it sit for a minute.

You can use the fish to put overtop a huge salad or a plate of roasted vegetables, you can make a fish sandwich using lettuce leaves, you can make a great soup of placing the fish and a huge bowl of candy low-salt chicken broth and veggies.

Tuna Salad

  • 1/4 cup of finely diced onion
  • 1/4 cup of diced tomato
  • 1 tablespoon of chopped fresh parsley or basil
  • 1 teaspoon of olive oil
  • 2 tablespoons of freshly squeezed lemon juice
  • a pinch of salt
  • a pinch of black pepper
  • 2 large hard-boiled eggs, sliced
  • 4 – 6 ounces of canned water packed tuna, drained

combine all the ingredients except the 8 and tune it in a bowl and toss gently. Place the egg slices and tuna on top of everything and enjoy.

Herb Roasted Chicken Breast

  • 1/2 tablespoon of mixed fresh herbs, oregano – Parsley – chives – thyme – etc…
  • 2 teaspoons of freshly squeezed lemon juice
  • 5 ounces of boneless skinless chicken breast

We are going to preheat or oven to 350°F. Then in a small bowl we are going to combine herbs, lemon juice and oil. Add the chicken and coat with the herb mixture. place in a baking dish and bake for 12 – 15 minutes until the chicken is no longer pink in the center.

Hummus

  • 2 tablespoons of freshly squeezed lemon juice
  • 1/4 teaspoon of salt
  • one15.5 ounce low-sodium canned of garbanzo beans, drained and rinsed
  • 1/2 garlic close cut into several smaller pieces
  • 1/4 cup of low sodium veggie broth or water just to make things a bit more thin

place all of the ingredients in a food processor and process until smooth. Refrigerate in an airtight container for no more than 5 days. This makes approximately 6 servings with a serving size measuring approximately 1/3 cup.

Regular Dinner Salad

  • 2 cups of next screens
  • 1/4 cup of 4 different vegetables and the ones that you like

you can have this salad with any type of protein and you can have one of our delicious vinaigrette dressings overtop the salad.

Cobb Salad

  • supersized portions of spinach, lettuce and arugula
  • supersized portions of shredded carrots and chopped tomatoes
  • 1/2 ounce of grated cheddar cheese
  • 3 large hard-boiled egg whites sliced
  • 1 cup of cubed or shredded chicken

next we are going to toss the greens, carrots and tomatoes together in a large ball and top them with the cheese, egg whites and chicken and drizzle with your favorite balsamic vinaigrette dressing.

Stir-Fry

You can have this dish also with a pound of protein – chicken – beef – fish or even tofu.

  • olive oil spray
  • 6 – 10 shiitake mushrooms
  • a minimum of 1 pound of assorted vegetables – you can try the broccoli, carrots, baby corn, asparagus, snow peas, being sprouts, water chestnuts
  • 3 garlic cloves minced
  • 1/4 cup of raw cashews
  • 2 tablespoons of diced jalapenos
  • 1 teaspoon of red pepper flakes
  • 1 tablespoon of freshly squeezed lime juice
  • 2 cups of cooked quinoa

we are going to spray in large skillet with olive oil and heat over medium – hygiene. Add the mushrooms and sauté for 4 minutes. toss in the rest of the veggies, garlic, cashews, jalapenos and red pepper flakes and cook for about 5 minutes stirring occasionally. When the veggies are nice and tender toss with lime juice. You can put the quinoa over the vegetables.

Roasted Tomatoes

  • 3 pounds of ripe tomatoes with the cores removed
  • 1 whole head of garlic card and half encoded with olive oil
  • 1 tablespoon of olive oil
  • a pinch of salt and freshly ground black pepper
  • 1 tablespoon of fresh herbs

we will then preheat the oven to 450°F. Toss everything together except the herbs. Place all the ingredients in a roasting pan and cover with foil and roast for approximately 1 hour and 15 minutes. Then remove and let it cool. Then press the garlic from the skin and combine with the tomatoes and fresh herbs.

You can use these to blend into a soup, serve as a sauce or condiment or combine with chicken and more veggies for a complete meal.

Roasted Yam Hashbrowns

  • 1 cup of cubed sweet potatoes
  • a pinch of salt
  • a pinch of freshly ground black pepper
  • 1 teaspoon of your favorite dried herb
  • 2 teaspoons of olive oil

Start by preheating the oven to 400°F. Put the sweet potatoes in a ball and season with salt and pepper and the herb of your choice. Spray with olive oil and toss to coat. Then place on a sheet of aluminum foil for a cookie sheet. Roast for approximately 30 minutes or until soft when proved that the tip of the knife.

For more information on our medical weight loss program call us at 215-821-7336

Veggie Omelette

  • 3 medium eggs
  • 1 ounce of cream
  • 1 tablespoon shredded cheese
  • 1/4 cup of chopped mushrooms
  • 1/4 cup of chopped red onions
  • 1/4 cup of chopped red peppers
  • talked with 2 ounces of sliced avocado
  • topped with 2 tablespoons of fresh salsa

Mega Salad

  • 2 cups of mixed salad greens
  • 2 ounces of chopped onions
  • 2 ounces of chopped carrots
  • 2 ounces of jicama
  • 2 ounces of cherry tomatoes
  • 3 ounces of chopped or shredded chicken
  • 1/3 ounce of sesame seeds
  • 1/2 ounce of chopped walnuts
  • 2 tablespoons of oil based dressing

Salmon and Vegetables

  • 6 ounces of broiled salmon
  • 6 ounces of steamed asparagus with 1 tablespoon of butter
  • 6 ounces of steamed zucchini with 1 tablespoon of butter

Chicken Club Lettuce Wrap

  • 3 large lettuce leaves
  • 4 ounces of cooked a chicken
  • 1/2 cup of sliced red pepper
  • 1 medium plum tomato
  • 1/2 of the whole avocado
  • 1 teaspoon of mayonnaise
  • Mix everything together and place in lettuce leaves instead of bread.

Beef Stir-Fry

  • 4 ounces of sliced beef steak
  • 2 tablespoons of olive oil
  • 1 medium sliced zucchini
  • 1 cup sliced mushrooms
  • 1 cup of spinach
  • 1/2 cup of sliced bamboo shoots
  • 1/4 ounce of sesame seeds

Coat a large stir-fry pan with coconut oil. Then cook the beef first then add the vegetables.

If you you like a free weight loss consultation call us at 215-821-7336.