Monthly Archives: March 2016

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

Best Weight Loss Pills and Diet For Fast Weight Loss by Medical Weight Loss Philadelphia

medicalweightlossphiladelphia drsprogramsWith our medical weight loss program we help people lose weight fast by using the top and most effective diet pills and appetite suppressant medications that help get rid of your appetite and rev up your fat burning metabolism.

Our weight loss program includes…

  • The best weight loss pills like:
  • Phentermine
  • Adipex
  • Bontril
  • Phendimetrazine
  • Belviq
  • Qsymia
  • Topamax
  • Topiramate
  • Contrave
  • Combined with Vitamin B12 injection therapy and a diet and exercise plan made specifically for your metabolism and body type.

In all of the years that we have been helping people lose weight we have found that most of our patients lose the greatest amount of body fat when they take the appetite suppressant medications and weight loss pills Phentermine and Phendimetrazine.  We do use  the other weight loss pills but Phentermine and Phendimetrazine always seem to be the most effective.

In our weight loss program we give you the best weight loss pills, energy boosting vitamin B12 injections, custom diet and exercise plans and even recipes to help you lose weight fast. We help you lose weight and show you how to keep it off.

If you would like to schedule a free weight loss consultation call us at 215-821-7336

Here are a few of the recipes that helped me lose over 80 lbs and keep it off.

Yes you can eat steak and lose weight on our program just make sure that you combine it with lots of good healthy vegetables like we do in this recipe.

Steak Zucchini*

  • 2 tablespoons of olive oil
  • 1 1/2 pounds of sirloin steak
  • 1/2 teaspoon of black pepper
  • 6 small zucchini cut in half lengthwise
  • 1 teaspoon of grated lemon zest
  • 1/2 teaspoon of chopped garlic
  • 3 tablespoons of parsley cilantro or basil
  • 2 tablespoons of breadcrumbs
  • 12 ounces of whole wheat couscous

Let’s start by heating 1 tablespoon of the olive oil in a skillet over heat. Then we’re going to massage the black pepper into the steak and cook your steak to the temperature level that you like. When your steak is finished cooking you want to just let it sit for 12 minutes or so and then slice it. While your steak is resting you want to add 2 teaspoons to that same pan in which you just cooked the steak  and cook the zucchini until it’s nice and brown and tender this usually takes about 6 minutes or so. Then you want to cut the zucchini halves into small pieces a put them on your plates. In a battle you want to combine the bread crumbs, lemon zest, herbs, garlic and the remaining oil and mix it together nicely and then sprinkle this over the zucchini and finally serve this together with the steak.  this makes approximately 6 portion sizes and each one has about 413 calories.

Steak And Noodles*

  • 2 pounds of beef round steak
  • 1 package of onion soup mix
  • 1/4 cup of water
  • 1 can of low-sodium cream of mushroom soup
  • 4 cups of  cooked noodles
  • 3 cups of green beans

This is a really great recipe and we are going to start by cutting the steak into 6 servings size pieces and then placed them in a slow cooker and add the dry onion soup mix, water and soup. We then cover and cook this for about 6 – 8 hours.  Cook the noodles like you would normally and serve everything together over the noodles and green beans. This makes 6 servings and each one has approximately 379 calories

Steak and Wine*

This is an awesome dinner and it definitely  satisfies the biggest appetite.

  • 2 pounds of beef round steak
  • 2 tablespoons of all-purpose flour
  • 1/2 teaspoon of black pepper
  • 2 tablespoons of olive oil
  • 1 cup of chopped onion
  • 1/2 cup of sliced carrots
  • 14 ounces of no salt added tomatoes
  • 3/4 cup of dry red wine
  • 1/2 teaspoon of minced garlic
  • 1/4 cup of water
  • 2 tablespoons of all-purpose flour
  • 3 cups of cooked brown rice

We begin this fantastic recipe by cutting your meat into 6 equal portions and coat the beef with a mixture of your flour and black pepper. Next we want to pound the stick to approximately a half inch thickness using a meat mallet. Then we brown the meat in the hot oil and then drain off the oil. Then you should place the onion and carrot in the slow cooker and place to meet on top. Now you want to combine the tomatoes and wine and garlic and poor the server the meat. Cover your slow cooker and cook this on your low heat setting for about 8 – 10 hours. When it’s done you want to put your meat and vegetables on your serving platter. You want to be sure to have set aside 1 1/2 cups of your cooking liquid to make your wine sauce. So poor this one and a half cups of your cooking mixture into a pan and blend the cold water slowly into the flour and stir this into the liquid. You should cook and stir this until it’s thick and bubbly. Serve your meat and vegetables over ice and you can spoon your sauce over top of the meat as generously as you like. This makes 6 servings in each one should normally have about 410 calories.

Casserole – Barley and Beef*

This is an amazing recipe it’s super simple and easy to make and it’s totally delicious and it’s one of our favorite go to recipes when you’re have an appetite and you want some comfort food.

  • 1/3 cup of pearl barley
  • 1 pound of ground beef –  that you have browned ahead of time
  • 1 cup of chopped up onion
  • 1 cup of sliced or chopped carrots
  • 2 tablespoons of sugar-free molasses
  • 2 tablespoons of low-sodium soy sauce

Okay, start by placing in aid 2 quart casserole dish your barley, onion, browned beef, sugar-free molasses and carrots and mix them together. You then want to add enough water to cover everything and then bake this act 350°F for approximately 1 hour covered. You should check on this while it’s cooking because you money have to add additional water while was baking. And before you serve this you should store in the low sodium soy sauce. This makes 4 servings each one with approximately 384 calories.

Beyond Hamburger Helper Casserole*

This is a fantastic quick and easy recipe that’s going to totally tantalize your taste buds and stuffed your tummy.

  • 16 ounces of ground beef
  • 6 cups of diced or chopped zucchini
  • 1 cup of chopped onion
  • 1 teaspoon of oregano
  • 1 teaspoon of garlic powder
  • 2 cups of cooked brown rice
  • 16 ounces of cottage cheese – fat-free
  • 10 ounces of low-sodium cream of mushroom sauce
  • 1 cup of low-fat cheese, you can use mozzarella cheese cheddar cheese or monterey jack cheese, whichever you prefer

First cook your squash and drain it. Then sauté your beef and onion and add the rice and seasoning to beef. After this is Don you’re going to put half of your squash in a 2 1/2 quart casserole dish and then add the beef mix and then the cottage cheese. Next we add the  rest of the squash and the soup and finally generously sprinkle the cheese over top and bake this at 350°F for approximately 35 – 45 minutes uncovered.  This makes 4 servings each having approximately 445 calories.

Meat And Potatoes*

  • 1 1/2 pounds of ground beef
  • 8 ounces of tomato juice unsalted
  • 1 cup of chopped cabbage
  • 10 ounces of frozen green beans
  • 1 medium diced potato
  • 1/4 teaspoon of dried thyme
  • 1 bayleaf
  • 6 cups of water
  • 1/4 tablespoon of dill weed
  • 1 cup of chopped onion
  • 1 cup of tomatoes
  • 1/4 teaspoon of black pepper
  • 1/2 teaspoon of garlic powder
  • 1/2 teaspoon of dried basil
  • 1 cup of diced green bell peppers
  • 10 ounces of frozen corn
  • 1/2 cup of sliced carrots

Let’s get this started by browning your meat first in a large skillet. Then add all the remaining ingredients and bring everything to a portal. Then we should reduce the and cover and let simmer for approximately 1, a little bit more or less time just until the vegetables are tender and cooked. Be sure to check on this and started occasionally because you want to keep everything blended together nicely and everything to cook evenly throughout. Before we serve this of course we should remove the bay leaf. This normally makes about 6 serving each of them having approximately 400 calories.

Stuffed Peppers*

This is a really fantastic recipe and it has lots of great flavor.

  • 6 green bell peppers  or red peppers
  • ¾ cup of chopped onion
  • 1 cup of nonfat evaporated milk
  • ½ cup of breadcrumbs
  • 1 ½ pounds of  ground beef
  • 2 cups of water
  • ¼ cup of scallions

We are going to start by blanching your peppers and cut off the chops. Then we are going to combine the evaporated milk and bread crumbs and let them soak together. Next cook the onion until it’s nice and tender and combine all of the ingredients together and stuff your peppers. Place them in a dish at a water and cook them at 375°F for 1 hour. This makes 6 servings each with approximately 380 calories.

London Broil Extravaganza*

This is an awesome recipe and it’s one of my favorites. I totally love London broil.

  • 1 pound of London broil
  • 1 teaspoon of minced garlic
  • 4 teaspoons of crushed rosemary
  • 2 tablespoons of olive oil
  • 1 cup of sliced onions
  • 1 pound of asparagus cut into pieces
  • 1 pound of sliced  mushrooms
  • ⅛ teaspoon of black pepper
  • 1 tablespoon of lemon zest

This part is very important and make sure that you score both sides of your London broil. You want to do this diagonally making sure that you are cutting out a diamond pattern.  You want to make sure that you’re going fairly deep because you want all of the spices to go deep into the beef. Now let’s get started by rubbing half of the garlic and 2 tablespoons of the rosemary into both sides of your meat. Heat a tablespoon of the oil in a skillet, you should probably use a medium heat and add the steak and cook it. Usually it takes about 4 minutes per side for a medium rare temperature but I do suggest that you cook it a bit longer then to medium rare temperature. Because of various health issues it’s always best to each your meat more cooked and not undercooked. When your London broil is thoroughly cooked you want to put it in a plate and cover this with foil to make sure that it stays nice and warm. Then you want to add the oil that’s left over to the skillet and put in your onion and cook this stirring it making sure that it’s sautéed nicely, you should do this I would say for approximately 2 minutes. Next add the remaining garlic and cook this for approximately 35 – 40 seconds and then add your mushrooms and asparagus, continuously stirring it until the asparagus is cooked until it’s tender and crisp. It usually takes about 5 minutes or so. Then start in your rosemary that’s left over, your black pepper and lemon zest. Finally you get to cut the steak into slices, I prefer thin slices and serve the London broil with the vegetables. This is a wonderful recipe. When my children are home from school my wife makes this at least twice a week. It’s one of my children’s favorites. This makes 4 servings and each serving is approximately 360 calories.

Yummy Stew*

Here is a really good recipe that’s super simple to make and it’s actually quite a hit with lots of our college students that are trying to lose weight while going through the stress and strains of college life.

  • 2 tablespoons of all-purpose flour
  • 1 pound of beef round steak – cubed
  • 2 tablespoons of olive oil
  • 1 cup of sliced carrots
  • 3 medium potatoes – cubed
  • 2 cups of cubed zucchini
  • ½ cup of chopped onions
  • 1 cup of low-sodium beef broth
  • ½ cup of water
  • 2 cups of no salt added tomatoes
  • 2 tablespoons of Stevia
  • 1 tablespoon of worcestershire sauce
  • 1 ½ teaspoon of instant coffee
  • 1 tablespoon of vinegar
  • ¼ teaspoon of ground allspice
  • 1 teaspoon of ground ginger

This recipe is so easy it’s ridiculous. First we’re going to place the flour in a plastic bag and add the beef and shake it up to coat the beef. Then brown the beef on all sides in a skillet. Put the carrots, potatoes, zucchini and onion in a slow cooker and topped this with the beef. Mix together all of the remaining ingredients and pour over top meat in the vegetables. Cover your slow cooker and let this cook on low for 8 – 10 hours or if you send it on high it should probably cook for approximately 4 – 5 hours. This makes 6 servings each with the just under 400 calories.

I hope you enjoy these recipes is much as I do and if you’d like help achieving your weight loss goals I invite you to call us and schedule your free medical weight loss consultation. Call us now at 215-821-7336

Diet Pills That Work For Fast Weight Loss by Medical Weight Loss Philadelphia

weightlossphiladelphiadietpillsIn our medical weight loss program our patients are able to lose weight fast because our weight loss pills are super effective  at  suppressing your appetite and reducing your hunger and cravings. Most of our patients lose about 2–5 pounds per week and they tell us that our diet pills totally eliminate their appetite, so they are never really hungry.

And because they are not hungry they are able to follow our simple and effective weight loss program.  Not only do we give you the best diet and weight loss pills to eliminate your cravings and hunger but we give you a totally comprehensive weight loss plan.

In our medical weight loss program we give you the best weight loss and diet pills to help decrease and eliminate your hunger and cravings in combination with energy boosting vitamin B12  injections and a total weight loss blueprint that outlines everything from the types of food you should be eating, how often you should be eating and even the type of exercise you should be doing.

And believe it or not, the only exercise that most of our patients are doing is walking and they are losing lots of weight.  

When you come in for your initial weight loss consultation we will ask you what your goal is. If you want to lose body fat and lose pounds and inches there is a specific way to exercise to achieve this.

I hate to tell you this but most of the people that come to us wanting to lose pounds and inches are exercising on their own (before they come to us) and doing everything totally wrong. They don’t realize that part of the reason why they’re not losing weight and just getting bigger is because the type of exercises that they are doing  develops muscle.

And we all know that muscle weighs more than fat. So they are doing all these crazy intense exercises and just getting heavier and fatter. So basically they are building muscle and keeping a layer of body fat over top of this muscle.

This is why lots of you are working out hard several days of the week and just getting a blocky look.

So if you’re looking to lose weight, lose body fat and lose pounds and inches give us a call and let us help you get the body that you want. Call us now at 215-821-7336.

And on our weight loss program you are able to eat lots of good delicious tasting food. We give you recipes for everything from appetizers, entrées, desserts snacks and  smoothies. That are all designed to help you lose weight fast. So here are a few recipes that when combined with our total weight loss program will help you lose weight quickly without being hungry and help boost your metabolism and  improve your overall health.

Lemon Mousse Cup*

  • 1 package – 4 serving size of sugar-free lemon gelatin
  • ¾ cup of boiling water
  • 3 ounces of cream cheese, softened
  • ½ cup of cold water
  • 1 teaspoon of grated lemon rind
  • ¾ cup of heavy cream
  • 2 teaspoons of sugar free vanilla instant pudding mix
  • 2 tablespoons of almond meal
  • ½ teaspoon of stevia sweetener

Put the gelatin and the boiling water in a blender and run it for a minute or so to dissolve the gelatin. Cut the cream cheese into chunks and added to the blender and again run the blender until the mixture is smooth this should take about one minute or so. Next add the cold water in the grated lemon rind and run the blender one more time to blend everything together nicely. Pour the gelatin mixture from the blunder into a mixing bowl and put it in the refrigerator and let this chill until it thickens.  Use an electric mixer to with the heavy cream with the vanilla pudding mix until you have a  stick whipped topping. When the gelatin starts the 2nd folds ½ cup of the whipped topping gently into the gelatin until everything is blended together nicely. Then pour into 4 different dishes and put the dessert dishes and leftover whipped topping in the refrigerator.  Please let the mousse chill for a few hours.  Let it show for at least 2 hours. Before you plan on enjoying this delicious treat stir the almond meal with the stevia sweetener in a skillet over medium heat until it gets just a touch of gold in color and then remove it  from the heat. When it’s time for dessert top each serving of the moose with a little of the leftover whipped topping and about 1.5 teaspoons of the toasted almond meal and enjoy. This makes approximately 4 servings each with about 4 g of carbohydrates.

Sugar-Free Chocolate Mousse*

  • 1 package of chocolate sugar-free instant pudding mix
  • 1 package of soft tofu
  • 1 heaping tablespoon of unsweetened cocoa powder
  • ¼ – ½ teaspoon of instant coffee crystals
  • 1 – 1 ½ cups of heavy whipped cream, chilled

Use an electric mixer to beat the pudding mix, tofu, cocoa powder and coffee crystals until they are very smooth. In a separate bowl with the cream until it’s a little bit stiff. Then turn the mixer to its lowest setting and blend in the pudding mixture and turn off the mixture quickly. You do not want to over beat this mixture.  Is you use 1 cup of heavy cream to make this recipe you will have approximately 6 servings and each serving has about 8 g of carbohydrates. If you use 1.5 cups of heavy cream you should make at least 2 7 servings and each one should have approximately 7.5 g of carbohydrate.

Espresso Smoothie

  • 1 cup full fat greek yogurt
  • 1 cup whipping cream
  • 1 tablespoon instant espresso powder
  • 1 teaspoon vanilla extract
  • Combine in a blender & enjoy! Makes 3 servings

Fruity Garden Smash Smoothie

  • ½ cup cantaloupe chunks
  • 1 clementine, peeled & seeded
  • ½ red apple – seeded
  • 1 handful spinach leaves
  • 1 handful kale
  • 1 cup broccoli florets
  • Combine in a blender & Enjoy!

Banana Chai Smoothie 

  • ¾ cup of brewed black tea
  • ¼ cup canned coconut milk unsweetened
  • 1 banana
  • ¼ tsp ground ginger
  • ¼ tsp ground cinnamon
  • ¼ tsp vanilla extract
  • Combine in a blender & Enjoy!

Pregaming Vacation Smoothie

  • 1 tangerine – peeled & seeded
  • ½ cup mango
  • ½ cup vanilla yogurt sugar free
  • 6 ice cubes
  • 2 handfuls of spinach
  • Combine in a blender & Enjoy!

I hope you enjoy these recipes as much as we do and if you need help with achieving your weight loss goals us a call for your free medical weight loss consultation. Call us now at 215-821-7336 for your free weight loss consultation.

*Recipes are taken from the book “1001 Low Carb Recipes” by Dana Carpender. It’s a great recipe book you should at it to your library.

Eliminate Pounds and Inches w/ Our Diet Pills and These 9 Medical Weight Loss Diet Recipes

medicalweightlossphiladelphia dietdrs 2In our medical weight loss program most people lose 2 to 5 pounds a week because our diet weight loss pills do a really great job of decreasing your appetite and eliminating your hunger and cravings. The vitamin B12 injections help boost your metabolism and we give you lots of recipes that turn your body into a fat burning machine. These are the same recipes that helped me lose over 80 pounds last year; and I have still kept it off.

So here are 9 delicious recipes to help you lose weight. In our medical weight loss program we help you eat great to look great.

Weight Loss Recipe Version for Crispy Chicken and Garlicky Collards*

  • Ingredients:
  • 4 boneless skinless chicken breasts
  • 2 tablespoons of Dijon mustard
  • 2 cups of bran flakes cereal, crushed
  • ½ teaspoon of black pepper
  • 1 pound of collard greens with the stems removed and the leaves cut into bite sized pieces
  • ½ teaspoon of garlic thinly sliced 1 lemon cut into wedges
  • 3 cups of mashed potatoes

Preheat the oven to 400°F. Then in a  place the chicken and mustard in a large bowl and coat nicely. In another bowl, mix the cereal, 1 tablespoon of the olive oil and ¼ teaspoon of black pepper. We then apply this mixture to the chicken and coat it well and bake on a baking sheet until golden and cooked all the way through; this should take approximately 45 – 50 minutes. As the chicken is cooking we should cook the collards in a large pot of boiling salted water until they are tender; this should take approximately 10 minutes. Then drain, rinse and squeeze out the excess water. Heat the remaining oil in a skillet over medium heat and add the garlic, collards and ¼ teaspoon of black pepper and cook for approximately 2 – 3 minutes. Serve this with the chicken and lemon and your mashed potatoes. This makes approximately 4 servings each with about 392 calories.

If you need help losing weight call us for your free medical weight loss consultation call us now at 215-821-7336.

Under 400 Calorie Chicken Breast Cacciatore*

  • Ingredients:
  • 1 cup of onion sliced
  • 6 boneless chicken breast
  • 12 ounces of no salt added tomato paste
  • ¼ teaspoon of black pepper
  • ½ teaspoon of garlic powder
  • 1 teaspoon of dried oregano
  • 1 teaspoon of dried basil
  • ¼ cup of dry white wine
  • ¼ cup of water
  • 4 ½ cups of broccoli florets steamed until they are crisp and tender
  • 4 ½ cups of cauliflower florets steamed until they are crisp and tender
  • 12 ounces of whole-wheat pasta

Place the onions in the bottom of a slow cooker and place the chicken on top. Combine all of the other remaining ingredients and pour over top of the chicken. We then cook on low for approximately 8 – 10 hours and serve with the steamed broccoli and cauliflower and pasta. This makes approximately 6 servings each with about 385 calories.

Pesto Chicken and Pasta – Weight Loss Recipe – Low Calorie Version*

  • Ingredients:
  • 8 ounces of whole-wheat pasta
  • 1 teaspoon of minced garlic
  • 30 cherry tomatoes – halved
  • 2 cups of cooked chicken breast
  • 1 tablespoon of olive oil
  • ½ cup of pine nuts
  • 1 cup of chopped basil

Cook your pasta and then sauté the garlic, tomatoes and chicken in olive oil for approximately 3 – 5 minutes until it’s warm and the chicken is cooked all the way through. We then add the cooked pasta, pine nuts and basil. Start everything to mix it nicely and continue cooking for a few minutes longer until the basil is soft. This makes approximately 4 servings each with about 378 calories.

Greek Salad – Super Weight Loss Recipe*

  • Ingredients:
  • ⅓ cup of red wine vinegar
  • 2 tablespoons of olive oil
  • 1 tablespoon of fresh oregano chopped
  • 1 teaspoon of garlic powder
  • ¼ teaspoon of black pepper freshly ground
  • 6 cups of romaine lettuce chopped
  • 2 ½ cups of chopped cooked chicken breast
  • 2 cups of chopped tomatoes
  • 1 medium cucumber – peeled seeded and chopped
  • ½ cup of finely chopped red onion
  • ½ cup of sliced ripe olives
  • ½ cup of crumbled faded cheese
  • 2 whole wheat pita breads – approximately 6 inches

First let’s whisk the vinegar, oregano, oil, garlic powder and black pepper in a large bowl and then add the lettuce, chicken, tomatoes, cucumber, onion, olives and feta cheese and mix everything nicely so the lettuce is totally coated with the dressing ingredients. We then toast the pita bread and serve with the salad. This makes approximately 4 servings and each serving has approximately 413 calories.

Low Calorie Cajun Chicken and Sausage Jambalaya Recipe*

  • Ingredients:
  • 1 pound of boneless chicken breast
  • 4 cups of water
  • 2 cups of chopped onion
  • 1 tablespoon of minced garlic
  • 1 tablespoon of olive oil
  • ½ pound of turkey sausage
  • 3 tablespoons of chopped green bell pepper
  • ¼ cup of green onion
  • 2 cups of no salt added tomatoes
  • 2 tablespoons of worcestershire sauce
  • ¼ teaspoon of dried sign
  • ¼ teaspoon of cayenne pepper
  • 1 ½ cups of brown rice

In a very large saucepan combine the chicken breasts, water half of the chopped onion, half of the chopped celery and one third of the garlic and bring this to a simmer over medium – high heat. Reduce the heat to medium – low and cook, partially covered until the chicken juices run clear when pierced with a fork, approximately 20 to 25 minutes. We then remove the chicken breasts from the cooking liquid. In a sieve set over a large bowl train and to cooking liquid. Should have about 4 cups of the liquid, add water if necessary. Chop the chicken breast meat and set this aside. Heat to the oil in a 5 quart Dutch oven. Add the sausage and cook over medium heat stirring often until lightly browned this should take about 5 minutes or so. Then stir in the remaining ingredients, breaking up the tomatoes with the spoon. Cook over medium – low heat, tightly covered until the rice has absorbed all the liquid; this should take approximately 45 minutes. Remove the Dutch oven from the heat, stir in the reserved chicken, cover and let stand for 5 minutes. This makes approximately 6 servings in each serving is approximately 416 calories.

Cajun Chicken and Rice*

This is a really fantastic recipe it’s almost like a quick jambalaya it has lots of amazing flavor and is a low-calorie meal that can be prepared quickly.

  • Ingredients:
  • 1 teaspoon of Cajun seasoning
  • 4 boneless skinless chicken breasts
  • 2 teaspoons of olive oil
  • ½ teaspoon of minced garlic
  • 1 cup of chopped onion
  • 1 cup of diced green bell pepper
  • 1 cup of sliced celery
  • 2 tablespoons of no salt added tomato paste
  • A few dashes of Tabasco sauce, more or less to your taste
  • 4 cups of cooked brown rice
  • Sprinkle the cajun seasoning  on the chicken and bake or grill. Add oil to the skillet and sauté the garlic, onion, green bell pepper, celery, tomato paste and tobacco sauce for approximately 2 – 3 minutes and the already cooked rice and sauté for 5 more minutes and finally serve chicken over top of the rice. This makes about 4 servings. Each serving is approx 352 calories.

Low Calorie Cantonese Chicken Stir-Fry*

This is a fantastic recipe with a very nice sauce. It doesn’t have the usual soy sauce so it does not contain all of the sodium that will cause you to retain water and is loaded with good healthy vegetables that will fill you up and help eliminate your appetite and make your belly flat at the same time.

  • Ingredients:
  • 2 tablespoons of oil
  • 1 cup of sliced carrots
  • 2 cups of broccoli florets
  • 1 cup of chopped onion
  • 8 ounces of sliced mushrooms
  • 1 cup of chopped bok choy
  • ¼ teaspoon of ground ginger
  • ¼ teaspoon of garlic powder
  • ¼ teaspoon of black pepper
  • 3 boneless skinless chicken breast sliced thinly
  • 1 tablespoon of Sherry
  • 1 tablespoon of no salt added chili sauce
  • 1 cup of low-sodium chicken broth
  • 1 tablespoon of cornstarch
  • 1 cup of brown rice
  • In a wok we are going to heat the oil and add the carrots, broccoli, onion and half of the spices and stir-fry for approximately 2 minutes or so. Then add the mushrooms and  bok choy and stir-fry one additional minute. Remove the vegetables and add the remaining oil and heat and then add the chicken and remaining spices and stirf-ry until the chicken is no longer pink. Then return the vegetables to the wok and stir together the sherry, chili sauce, broth and cornstarch. Add to the walk and he until the mixture thickens and begins the bubble. Serve over brown rice that you have already cooked. This makes approximately 4 servings each containing approximately 375 calories.

Call us now to schedule a free weight loss consultation. Call 215-821-7336.

Chicken with Snow Peas and Broccoli*

  • Ingredients:
  • 2 tablespoons of olive oil
  • 1 pound of sliced boneless chicken breasts
  • ¼ cup of egg substitute
  • ¼ cup of cornstarch
  • 1 ½ cup of sliced onion
  • 1 cup of sliced green bell pepper
  • 12 ounces of snow peas
  • 1 ½ cups of broccoli florets
  • 2 tablespoons of honey
  • ½ cup of low-sodium chicken broth
  • 1 tablespoon of cornstarch
  • 2 tablespoons of slivered almonds

Heat 1 tablespoon of the oil in a wok. Dip half the chicken in the egg substitute and dust with the cornstarch. Stir – fry until just cooked for approximately 4 – 5 minutes. Remove and repeat with remaining chicken. Remove and add the rest of the oil to the wok. Stir – Friday onion until it begins to soften. Add the green bell pepper, snow peas and broccoli and stir – fry until crisp cooked this should take approximately 4 minutes. Stir together the honey, broth and cornstarch. Add to the vegetables and cook until slightly thickened. Add the chicken and toss until coated and heated through. Sprinkle the almonds over the top. This makes approximately 4 servings each with about 379 calories.

Skinnylicious Stir Fried Rice Weight Loss Recipe Weight Loss Recipe*

Yes! You can eat rice and still lose weight. Just remember the portion sizes I recommended for you during our nutrition diet consultation.

  • Ingredients:
  • 2 tablespoons of olive oil
  • 4 boneless skinless sliced into strips chicken breast
  • 1 cup of chopped red bell pepper
  • 1 cup of sliced water chestnuts
  • 2 cups of broccoli florets
  • ½ cup of chopped green onion
  • 3 cups of cooked brown rice
  • 1 tablespoon of rice wine vinegar
  • ¼ cup of low sodium soy sauce
  • 1 cup of bald frozen peas

Let’s start this recipe by heating a large nonstick skillet over medium heat. Add 1 tablespoon of oil. Add the chicken, red bell pepper, water chestnuts, broccoli and green onion and cook this for about 5 minutes until the chicken is cooked thoroughly. Remove to a plate. Heat the remaining tablespoon of oil in the skillet and add the rice and cook for approximately 1 minute. Stir in the soy sauce, vinegar and peas and cook this for approximately 1 minute. Stir in the chicken and vegetable mixture. Then enjoy! This makes approximately 4 servings. Each serving has about 395 calories.

If you need help losing weight call us for your free medical weight loss consultation call us now at 215-821-7336.

*These recipes are taken from the book “500 400 cal recipes by Dick Logue. It’s a fantastic book I highly recommend that you take a look at and purchase it for your home cookbook library.