medical weight loss philadelphia 39.9500° N 75.1667° W diet doctors weight loss pillsIf you are sick of starvation diets and would like to be able to eat real delicious food like Fettuccine Alfredo, Lasagna, Penne Pasta with Roasted Vegetables, Rigatoni with Gorgonzola sauce,Rice Pilaf, Ice Cream and even Fish and Chips then our medical weight loss program is possibly exactly what you are looking for.

In our medically supervised prescription weight loss program we help people achieve their weight loss goals by providing them with the finest weight loss pills and appetite suppressant medications that do an excellent job in helping to decrease your appetite, hunger and cravings  and we also take the time to educate you, to teach you the proper way to eat so that you can eat real delicious food and lose weight at the same time. We also use a very high quality vitamin B12 injection, and we have found that when you combine everything that we offer; the weight loss pills, the vitamin B12 injection, the low calorie recipe meal plans and increase your physical activity a bit (walking a few days a week), most of our weight loss patients lose weight and reach their weight loss goals.

If you are already one of our weight loss patients you already know this. But if you’re medical doctor referred you to us for weight loss, or a family member, coworker or friend referred you to us or even if you just found us online while doing your research for a weight loss center with doctor supervision, I invite you to call and set up your free  weight loss consultation. Call me now at 215-821-7336 and ask for your free weight loss consultation with Dr. Kenny.

For the weight loss pills, there are lots of good medications being used and it seems that almost every few months a new diet medication is getting FDA approval or they are recommending other medications that have been used for a long time to treat other health issues can now be used to help people lose weight. This is especially true of the diet medications like metformin. In my mind this just proves how serious the issue of people being overweight has become.

If you have performed your due diligence and research online you have probably discovered that these pills are the most commonly used and prescribed by most weight-loss doctors.

  • Phentermine
  • Adipex
  • Bontril,
  • Phendimetrazine
  • Belviq
  • Qsymia
  • Topamax
  • Topiramate
  • Contrave
  • Saxenda
  • Xenical

In our own personal experience and in our weight loss center we have found that phentermine and phendimetrazine seem to be the most successful in helping people lose weight and in our opinion  our weight loss patients seem to have less side effects from these two medications as compared to lots of the other weight-loss medications. The most common side effects that we see from people taking phentermine are: dry mouth, more energy, decrease in appetite, decreased cravings, and constipation. This is why we always recommend that you drink lots of water and increase your fiber intake.  These two simple things definitely help with the dry mouth and constipation. And when you come in for your weight-loss consultation we will definitely have this discussion with you.

Finally, here are your low-calorie recipes! I hope you enjoy them.

Low Fettuccine Alfredo*


  • Fettuccine – 1 pound cooked
  • ½ pound of green being sliced in half crosswise
  • 1 large onion habit and sliced crosswise
  • ½ pound of portobello mushroom caps – sliced
  • 4 ounces of ⅓ less full fat cream cheese
  • 1 cup of nonfat milk
  • 1 cup of nonfat milk
  • 1 teaspoon of salt
  • 1 finely chopped small garlic clove
  • ½ teaspoon of dried basil
  • ¼ teaspoon of black pepper
  • 7 ounces roasted peppers cut into strips
  • ½ cup of grated Parmesan cheese

First you should cook your fettuccine. And then coat a skillet with olive oil cooking spray then placed this over medium – high heat. Next add the onion and mushrooms and cook this for about 8  minutes,continuously  stirring. Then stir in the cream cheese until it begins to melt. Next stir in the milk, salt, black pepper, basil, garlic and roasted peppers and let this simmer for approximately 2 minutes. When this is finished cooking and your fettuccine is finished cooking put everything into a large bowl in mixed nicely together. You should mix in about ¼ cup of the Parmesan cheese into this mixture and use the rest to sprinkle over top. This makes about 6 serving each of them having 340 calories, 9 g of fat, 16 g of protein and 32 g of carbohydrate.

Penne Pasta with Roasted Vegetables* Only 250 Calories


  • One eggplant, approximately 1 pound cut into 1 inch pieces
  • One butternut squash, approximately 1 pound, peeled and seeded and cut into 1 each pieces.
  • 2 zucchinis, approximately 1 pound, cut in half to one to and then to into 1 inch pieces
  • 1 red onion cut into ¼ inch wedges
  • Salt – 1 teaspoon
  • Black pepper – ¼ teaspoon
  • Penne pasta – ¾ pound
  • Balsamic vinegar – 3  tablespoons
  • Minced cloves of garlic – 3

Begin by  heating the oven to 450°F and coat  2 shallow roasting pans with olive oil cooking spray. Combine the egg plant, zucchini, onion, sweet peppers, squash, ½ teaspoon of salt and ⅛ teaspoon of pepper into a large bowl. Coat the vegetables with the cooking spray and toss to coat everything evenly. Divide this between your 2 pans. Roast them for approximately 35 minutes or until the vegetables are browned and tender. While your vegetables are bursting cook your penne pasta in a pot of lightly salted water and then drain the liquid. After that when everything is totally cooked. Mixed together your pasta, roasted vegetables, vinegar, garlic and the rest of the salt and pepper. You can add as much liquid as you have set on the side if you need to moisten the dish. This recipe makes 6 servings each of them having 250 calories, 1 g of fat, 9 g of protein and 54 g of carbohydrates.

Rigatoni with Gorgonzola Sauce* 320 Calorie Recipe


  • 1 pound of cooked rigatoni
  • 3 sweet peppers, cored, seeded and cut into ¼ inch slices
  • 1.5 cups of fat-free half and half
  • ⅓ pound of Gorgonzola cheese, crumbled
  • ½ cup of grated Parmesan cheese
  • ¼ teaspoon of salt
  • ¼ teaspoon of black pepper
  • ¼ teaspoon of ground nutmeg
  • ⅛ teaspoon of cayenne
  • ¼ cup of fresh basil leaves, ripped into pieces

First cook your pasta in a large pot of lightly salted boiling water. While your pasta is cooking could a medium-sized saucepan with all of oil cooking spray. Next place this over medium – high heat and add the sweet peppers and cook stirring occasionally. Cook them for about 5 – 7 minutes or until the peppers are a bit softened. Then remove the  peppers and set them on a plate.

Using the same pan, heat the half-and-half over medium – high heat. When it begins December stir in the Gorgonzola and Parmesan cheese, salt, pepper, and not make and cayenne. Continue stirring until the cheeses have melted in the sauce is nice and smooth. When your pasta is done drain all of the liquid and in a large bowl toss together the rigatoni with the cheese sauce. Stir in the basil. Arrange the sweet pepper strips over top and garnish with the rest of the basil.  This recipe makes 8 servings each of them has approximately 320 calories 8 g of fat, 15 g of protein and 47 g of carbohydrates. If you like you can always make the sauce ahead of time and just reheated when you are ready to use it.

Tricolor Fusilli Lasagna* – Only 260 Calories Recipe


  • Tricolor fusilli – ¾ pound
  • Prepared fat-free spaghetti sauce – 1.5 cups
  • Baby spinach – 6 ounces
  • Fat-free ricotta cheese – ½ cup
  • Grated Parmesan cheese – ¼ cup
  • Salt – ½ teaspoon
  • Black pepper – ½ teaspoon
  • Ground nutmeg – ⅛ teaspoon

This is a very good recipe start by cooking your pasta in a large pot of lightly salted water, while this is cooking heat the spaghetti sauce in  a medium sized saucepan over medium heat until it’s heated all the way through then stir in the spinach and heat until the spinach is wilted. This normally takes about 3 minutes. In a large serving bowl mix together your ricotta cheese and Parmesan cheese, pepper, nutmeg and salt until it’s blended well together. After that all you have to do is add the cheese mixture to your pasta and then add this sauce mixture and toss everything together nicely to combine it. Then enjoy! This wonderful recipe makes about 6 servings each of them having approximately 260 calories, 2 g of fat, 13 g of protein and 47 g of carbohydrates.

Tuna Puttanesca And Baked Potatoes*


  • Large baking potatoes – 4
  • Olive oil – 2 teaspoons
  • 2 garlic cloves – finely chopped
  • 3 scallions – chopped nicely
  • Dried basil – ¾ teaspoon
  • Dried oregano – ¼ teaspoon
  • Pasta – ready tomatoes – 1 can approximately 14 ounces
  • Black olives – 1.5 tablespoons diced, of course with the pit removed
  • Drained capers – 1 tablespoon
  • Liquid hot pepper sauce – ¼ teaspoon
  • Light tuna packed in water – 1 can – drained

First Baker potatoes in a 400°F oven for approximately 45 minutes. You can even cook them in a microwave at full power. Usually if I am using a microwave I poke holes in the potato with a fork and I set the timer for approximately 3 minutes. It usually takes a good 15 – 20 minutes to totally cook a raw potato in the microwave. Next heat the oil in a large skillet and add your garlic, oregano and scallions and salty this for approximately 1 minute. After that add the olives, capers, tomatoes and pepper sauce and cook this until it is slightly reduced, this usually takes about 3 minutes. After that add the tuna and remove from the heat. Now this gets fancy. Score the top of your potatoes with a fork in a cross pattern then push the ends of the potatoes together. This will cause the potato to open up and then you just spoon the tuna mixture over top of your potato and serve. This is a fantastic recipe it makes 4 servings and each of them has approximately 340 calories, 6 g of fat, 17 g of protein and 50 g of carbohydrates. This is definitely not a low-carb recipe.

Roasted Salmon* Just 170 Calories!!!!


  • Sugar – 1 Tablespoon
  • Grated Lemon Rind – 1 Tablespoon
  • Salt – 1 Teaspoon
  • Black Pepper – ¼ Teaspoon
  • One Salmon Filet – Approximately 1.5 Pounds

First mix together the sugar, lemon rind, pepper and salt in a bowl and rub this all over your salmon. After that cover your salmon and let it refrigerate for a good half hour. When you are ready preheat your oven to 425°F and coat a baking dish with some type of olive oil cooking spray. Cut the salmon into 4 beautiful pieces. Next placer salmon with the skin side down in a baking dish and roast this for approximately 10 – 12 minutes, plus or minus a few minutes until the fish is cooked thoroughly. This is one of my favorite recipe it makes 4 servings each of them having 177 calories, 5 g of fat, 28 g of protein and 3 g of carbohydrate. For me because I am diabetic instead of using a tablespoon of sugar I prefer to use 1 tablespoon of Stevia that way it does not spike my sugar levels in my bloodstream as much as a normal sugar does.

Moroccan Style Salmon*: if you would like a Moroccan flavor for this recipe all you have to do is add 1 teaspoon of ground cumin, 1 teaspoon of ground coriander and ½ teaspoon of ground cinnamon to the rub that’s noted in the roasted salmon recipe above and then follow the rest of the directions as I have laid out in the roasted salmon recipe.

Latin Style Salmon*: for more of a Latin flavor just do not add salt to the rub and instead add 1 tablespoon of jarred bitter orange flavored adobo seasoning. Then just roast the fish as you would in the above recipes. You can usually find the adobo seasoning in the Spanish food section and even the spice section of your local supermarket like Acme or giant.

Smoked Lemon Salmon*


  • 2 Cups of Mesquite Wood Chips

Green Mayonnaise:

  • Light mayonnaise – ½ cup
  • Fresh lemon juice – 1 tablespoon
  • Chopped fresh dill – 2 tablespoons
  • Snipped fresh chives – 1 tablespoon
  • Salt – ⅛ teaspoon


  • Grated lemon rind – 1 tablespoon
  • Chopped fresh dill – 1 tablespoon
  • Salt – ½ teaspoon
  • Black pepper – ¼ teaspoon
  • 2 pounds of salmon fillets with the bones removed but leave the skin on
  • Vegetable oil – 1 tablespoon

Start by soaking the wood chips by following the package directions for at least one hour. To make the green mayonnaise in a food processor or a blender pulls together the mayonnaise, lemon juice, dill, chives and salt and blend us all nicely together. When it’s finished just scoop it out into a bowl. Then just cover this and let it refrigerate. Next drain the -soaked woodchips and put them in a small foil pan. Set up your outdoor grill with hot coals like you normally would for indirect grilling. Placed a foil pan with the chips in the corner of the grill and over direct heat.

Or you can heat your gas grill for indirect grilling but the foil pan. The girl is ready when the chips begin the smoke, this usually takes about 5 minutes. For the salmon combined the lemon rind, salt and pepper and dill. Next a brush the salmon with your oil and rub the lemon mixture over the salmon.  

When I make this recipe I like to place the fish in a fish basket and then grill the salmon over indirect heat, covered for about 30 minutes or so. When the fish is totally cooked just serve it with your green mayonnaise. If you are going to use your oven, instead of a grill, just preheat your oven to 375°F and place your salmon filet in your broiler pan and bake the salmon for about 20 minutes or as long as it takes for the salmon to cook totally through.

Remember do not place the woodchips in the oven, that is definitely a no-no.

This recipe makes 8 servings each of them having 230 calories, 14 g of fat, 23 g of protein and 2 g of carbohydrates. If you are watching your sugar intake and like to keep your diet to some type of low carbohydrate program this is definitely a low-carb recipe. For those of you that have been reading about the trending and very popular ketosis diet this recipe definitely is a ketosis recipe.

Basque Style Fish*


  • 2 onions that you are going to cut in half to sliced cross line to into ½ inch  thick slices
  • Green peppers – 2 sweet green peppers. Be sure to remove the seeds and core and cut them into ½ inch thick slices.
  • Read peppers – to sweet to peppers can to remove the seeds and the core and cut the peppers into ½ inch thick slices.
  • 1 pound of red potatoes. Clean them but keep the skin on and then cut them into ½ inch thick slices.
  • Olive oil – 3 tablespoons
  • Salt – 1 teaspoon
  • Black pepper – ½ teaspoon
  • 4 garlic cloves smashed
  • Fresh lemon juice – 2 tablespoons 2 cans of diced tomatoes. Each can should be about 14 ounces
  • Liquid hot pepper sauce – ½ teaspoon
  • 6 cod fillets
  • Fresh parsley leaves – ⅓ cup

Start by heating your oven to 375°F. Mixed together your potatoes, oil, onions, sweet peppers and half of the salt and pepper into a large bowl and then spread this into a 13 x 9 x 2” baking dish.  Bake this uncovered for about 40 minutes stirring halfway through the cooking.  After the initial 40 minutes add the garlic, one can of tomatoes, lemon juice and hot sauce and mix everything nicely to combine it together. Season the fish with the remaining salt and pepper and then just spoon the server top of your potato mixture. Then take the rest of your tomatoes and spoon over top of the fish and your vegetables. Then cover the baking dish and bake this for another 30 minutes. Then take it out of the oven and let it set on the side for approximately 10 minutes before serving. Don’t forget to garnish this wonderful meal with your parsley. This recipe makes approximately 6 servings each of them having about 230 calories, 8 g of fat, 17 g of protein and 27 g of carbohydrates.

Curry Ginger Salmon with Rice Pilaf*

Salmon Ingredients:

  • 2 chopped garlic cloves
  • 1 piece of fresh ginger – peeled and chopped
  • Curry powder – 1 teaspoon
  • Fresh lemon juice – 1 teaspoon
  • Paprika – ½ teaspoon
  • Salt – ½ teaspoon
  • Ground cinnamon  – ⅛ teaspoon
  • Cayenne pepper – ⅛ teaspoon
  • 1.5 pounds of salmon filet


  • ½ cup of the low-fat plain yogurt
  • 1 have large cucumber that you have peeled, seeded and cut into very thin slices
  • Fresh lemon juice – 1 teaspoon
  • Salt – ⅛ teaspoon


  • 1 can, approximately 14.5 ounces of reduced sodium fat-free chicken broth
  • Salt – ¼ teaspoon
  • Black pepper – ⅛ teaspoon
  • 1 cup of basmati rice
  • 2 chopped garlic cloves
  • 2 chopped large scallions
  • 1.5 cups of thawed frozen peas
  • ¼ cup of chopped parsley

To make your salmon in a small bowl combine the ginger, garlic, curry powder, lemon juice, paprika, salt, cayenne pepper and cinnamon. Mix this nicely together and then place the salmon in a glass baking dish and spread your spice mixture over top of the salmon. Then cover the salmon and let this refrigerate for approximately 30 minutes.


In a bowl stir together the yogurt, lemon juice, salt and cucumber then cover this and let it refrigerate for approximately 30 minutes.

You should probably preheat your oven now to 450°F. To make the pilaf take a medium-size saucepan and can bind the salt, pepper, rice and chicken broth and bring this to a boil. Lower the heat and then cover and let it gently simmer for approximately 10 minutes.

Then stir in the garlic and scallions and let this cook covered for approximately 5 minutes. Then stirring your peas and let this cook covered until the peas are warmed to all the way through and all of the liquid is absorbed. This usually takes approximately 3 – 5 minutes. Then stir in the parsley. While the rice is cooking you can bake the salmon until it’s thoroughly cooked. In most ovens this takes about 15 minutes. When your salmon is finally cooked you can serve it with the raita and the pilaf.

This recipe makes about 6 servings each of them having around 340 calories, a grams of fat, 31 g of protein in 35 g of carbohydrates.

Fish and Chips*

  • 2 tablespoons of olive oil
  • 2 tablespoons of all-purpose flour
  • 1 teaspoon of Old Bay Crab Boil seasoning
  • 1.5 teaspoons of salt
  • 1/8 teaspoon of cayenne pepper
  • 2 large egg whites
  • 1 cup of corn flake crumbs
  • 1 teaspoon of chili powder
  • one and a half teaspoons of dried oregano
  • 6 cod fillets approximately 2.25 pounds
  • 1.5 pounds of red potatoes cut into thin slices 6 cloves of garlic
  • one quarter teaspoon of black pepper

Start by preheating your oven to 450 degrees Fahrenheit and then take your oil and pour it into a roasting pan then place the pan on the lowest rack in the oven while it’s heating. While your pan is heating, line a jelly-roll pan with foil and lightly coat this with cooking spray. Then, when a sheet of wax paper put together your flower, crab seasoning, one half teaspoon of salt and the kind. Then in a small bowl beat together the eggs until they are nice and stiff period when another sheet of wax paper combine the crumbs, chili powder and 1 teaspoon of oregano.

Then dip the filet and the flour mixture to coat both sides evenly. Then spread the beaten eggs on one side of the floured fillets and then cover the egged sides with the crumbs. Repeat this with all of the other fillets until they are breaded nicely. Then place the fish on the foil lined pan. When the oven is heated properly add the potatoes, garlic, remaining 1/2 teaspoon of oregano, the rest of the 1 teaspoon of salt and the black pepper to the hot roasting pan and mix everything nicely. then put this back in the oven and place the fish on a pan and put the pan on the middle rack of your oven.

Bake fish until it’s crisp and cooked all the way. This should take approximately 15 minutes. Then remove from the oven just make sure that it stays warm. Finish baking your potatoes until they’re nice and tender. This makes about 6 servings each of them having 270 calories, 5 grams of fat, 25 grams of protein and 36 grams of carbohydrates.

Blackened Swordfish with Empress Sauce and Potato Salad*

Empress Sauce ingredients are as follows:

  • one third cup of reduced-fat mayonnaise dressing
  • 1/3 cup of light sour cream
  • 2 tablespoons of red wine vinegar
  • 1 tablespoon of fresh lemon juice
  • 1/2 teaspoon of salt
  • 1/8 teaspoon of black pepper
  • 2 tablespoons of finely chopped fresh parsley leaves
  • 2 finely chop scallions approximately
  • one-quarter cup to tablespoons of snipped fresh chives

To make your sword fish and potato salad you will need:

  • one and a half pounds of potatoes – just peel the skin off and cut them into 1-inch cubes
  • 2 tablespoons of lemon pepper dry marinade
  • 6 swordfish steaks this is normally about 2 pounds

To make the sauce just mix together in a bowl the sour cream, mayo, lemon juice, vinegar, pepper and salt. Next mix in your parsley, chives and scallions and then cover this mixture until you are ready to finally use it.

To make the sword fish and potato salad place the potatoes in a saucepan and cover them with cold water and bring them to a boil over high heat. When they are boiling reduce the heat to a medium – high heat and let them simmer until they become a bit soft. Normally this takes about 8 minutes or so.

After that drain the water from the potatoes and then place the potatoes in a bowl and let them cool down. Take your sauce and set aside 1/2 cup to serve later with the fish. Add the rest of the sauce to the potatoes and stirring thing nicely together. next all you have to do is cover this and refrigerate it for about an hour or more.

Set up the broiler pan by spraying with olive oil cooking spray and place the season swordfish steaks on the rack in your broiler pan. I normally broil this for about 8 – 10 minutes in total.

Make sure before you place your fish in the broiler that you mix in the half teaspoon of lemon pepper to give it a nice taste. Normally this makes 6 servings and they usually have about 270 calories, 10 grams of fat, 23 grams of protein in 24 grams of carbohydrates.

Remember call us at 215-821-7336 and schedule your free weight loss consultation with Dr. Kenny. If you’d like to bring a coworker, family member, significant other and friends for support or even to do the program together that’s perfectly fine with us and we will be happy to accommodate all of you.
*These recipes are taken from the book eat what you love and lose by Peggy Katalinich

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