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

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

 

Current Weight Loss and Diet Pills Include:

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

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

Lobster Macaroni and Cheese Casserole*

Ingredients:

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

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

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

Black Beef Bean and Rice Salad*

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

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

Pasta and Beef Salad*

Ingredients:

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

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

Citrus Chicken and Arugula Salad*

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

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

Peach and Grilled Chicken Salad*

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

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

Honey Rosemary Vinaigrette*

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

Chicken and Corn Salad

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

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

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

Skinny Tangy Chicken Salad*

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

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

Italian Roasted Vegetables and Chicken*

Ingredients:

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

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

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

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