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