Fat Burning Recipes to Get Rid of Belly Fat by Weight Loss Philadelphia

Want to lose weight fast? Tired of horrible tasting diet food? Then enjoy these recipes for fast and yummy weight loss.

These are fantastic recipes from Dana Capender’s book 1001 Low Carb Recipes.

Spicy Salsa Chicken

  • 1 1/2 pounds boneless skinless chicken breast
  • 2 tablespoons of olive oil
  • 4 ounces of Monterey Jack, pepper jack or shredded Mexican cheese blend
  • 1/2 cup of mild – medium salsa

Pound the chicken breast to 1/2 inch thick and divide into portions. Place a large heavy skillet over medium – high heat and the oil and sauté the chicken breasts for about five minutes or until the bottom is golden. Turn and sauté for another 3 – 4 minutes. Top the chicken breast with cheese, turn the heat down to medium – low then cover the skillet and let the whole thing cook for about another 3 – 4r minutes or until the cheese is melted. While the cheese is melting put the salsa in a microwavable dish and cook it for about a minute or less. Remove the chicken to serving plates and top with the salsa and serve. This should make approximately 4 – 5 servings.

Golden Crispy Chicken

  • 1 1/2 pounds boneless skinless chicken breast
  • sprinkle on barbecue dry rub
  • 1/2 cup of crushed barbecue flavored pork rinds
  • 2 tablespoons of olive oil

Pound the chicken breast until they are about 1/2 inch thick all over and cut into three – four servings. Sprinkle both sides of each piece liberally with the seasoning. Then sprinkle each side of each serving with 1 tablespoon of the pork rind crumbs and press them into the surface with a clean palm. Heat the oil in a large heavy bottomed skillet over medium – high heat. Add the chicken breast and sauté for 5 – 6 minutes per side or until crispy and cooked through. This should make approximately 4 servings.

Chicken Parmesan

  • 1/2 pounds of boneless skinless chicken breast
  • 1 cup of grated Parmesan cheese
  • 4 teaspoons of dried oregano
  • 1 teaspoon of garlic powder
  • 1 teaspoon of paprika
  • 1 teaspoon of pepper
  • 2 eggs
  • 4 tablespoons of butter

Start by pounding the chicken breast until they are about 1/4 inch thick and cut them into six portions. Set them on the side and then combine the cheese with the oregano, garlic, paprika and pepper on a plate. On another plate or in a shallow bowl, beat the eggs and the chicken in the egg and then the cheese mixture coating both sides. Melt the butter in a heavy skillet over medium – low heat and sauté for 4 – five minutes per side or until cooked all the way through. This should make approximately 5 – 6 servings.

Spicy Skillet Chicken

  • 3 boneless skinless chicken breast
  • 3 tablespoons of olive oil
  • 1 medium onion chopped
  • 1/2 teaspoon of coriander
  • 1 tablespoon of ground cumin
  • 1/4 teaspoon of ground cinnamon
  • 1/2 teaspoon of turmeric
  • 1/4 teaspoon of black pepper
  • 1 tablespoon of freshly grated ginger
  • 14 ounces of diced tomatoes
  • 2 garlic cloves crushed
  • 1 cup of chicken broth

Cut the chicken breasts into cubes and he did olive oil over medium heat in a heavy skillet and add the chicken and onions. Sauté these for a few minutes and then stir in the coriander, cumin, cinnamon, turmeric and pepper. Cook until the chicken is weight all over. Add ginger, tomatoes, garlic and broth and stir. Cover and turn heat to low and simmer for about 15 minutes just make sure that everything is cooked thoroughly. This should make approximately 3 servings.

These recipes are taken from the book 1001 low-carb recipes by Dana Carpender.

I hope you enjoy these recipes as much as I do.

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