In our Philadelphia Medical Weight Loss Practice we try to bring you great recipes to help you lose weight while on our weight loss plan but you can also continue to enjoy these recipes after you have lost of the weight you needed to lose and have achieved your target body weight. So along with our weight loss pills appetite suppressant medications, vitamin B12 injections and our meal replacement programs we help you with great recipes so that you can eat real food and lose fat and hopefully maintain that weight loss.
And now that the end of summer is here, I thought you would enjoy. My wife and I made these this holiday weekend and they were phenomenal.
*Chicken and Vegetable Burritos
- Med-sized onion (chopped)- 1
- Med-sized carrot (peeled, cut into half moons)- 1
- Lean ground chicken- 1 lbs
- Garlic cloves (finely chopped)- 2
- Stewed tomatoes- 1 can
- Med-sized zucchini (cut into half moons)- 1
- Reduced-sodium, fat-free chicken broth- 1/2 cup
- Taco seasoning mix- 1 package
- Salt- 1/2 tsp
- Instant white rice- 1/2 cup
- 99% fat-free tortillas (burrito size)- 10
- Shredded taco-flavored cheese- 1 cup
Start by setting your heat to medium-high and spraying a large skillet with cooking spray. Cook onions and carrots for 6 minutes, or until softened. Mix in chicken and garlic, cook for 5 minutes, or until no longer pink. Now add in tomatoes, zucchini, broth, taco seasoning, and salt. Cover and cook for 4 minutes. Remove from heat and mix into rice. Cover and sit for 5 minutes while you preheat your oven to 375 degrees. Fill each tortilla with about 1/2 cup of the filling. Fold each side as you would wrap a package, then roll it up. With the seam side faced down in a baking dish, sprinkle cheese on top and bake for 10 minutes. Enjoy!
- Worcestershire sauce- ½ cup
- Cider vinegar- ½ cup
- Ground cumin- ½ tsp
- Cloves garlic (finely chopped)- 4
- Black pepper- 1 tsp
- Salt- 1 tsp
- Red-pepper flakes- ½ tsp
- Flank steak (1 ½ lbs)- 1
- Chili powder- 4 tsp
- Vegetable oil- 1 tbs
- Large sweet red peppers (cored, seeded, cut)- 2
- Medium-sized onions (halved and cut crosswise)- 2
- White mushrooms (sliced)- ¾ lbs
- Medium-sized zucchini (cut into matchsticks)- 2
- Corn tortillas (6 in)- 16
To begin use a plastic food-storage bag and combine Worcestershire, vinegar, cumin, garlic, black pepper and salt. Add steak to marinate, refrigerate for 2 hours. Heat grill or oven broiler to hot heat. Drain marinade into a 2 cup measuring cup, then add chili powder and oil. Grill or broil steak for 12-15 minutes, only turning once. Place meat on cutting board, let stand 10 minutes. While that sits, add marinade to a large nonstick skillet over medium-high heat until it sizzles. Next add in peppers and onions, cook 3 minutes. Now add mushrooms and zucchini, cook 6 minutes. Cut steak into thin slices cutting along grain. Add steak to skillet mixture and toss around to coat steak. Now you’re able to divide filling equally into tortillas. Enjoy!
I hope you enjoy these low calorie recipes and if you would like to set up your free medical weight loss consultation call us at 215-821-7336.
*These recipes were taken from Eat what you love and lose by Peggy Katalinich. It is a really great cook book and I really enjoy the recipes. It’s a great addition to your cook book library.