Medical Weight Loss Philadelphia Reviews

Medical Weight Loss Philadelphia Reviews

Sunday, January 31, 2016

How To Lose Weight Fast in Philadelphia

Key steps you can do to slim down and be healthy.

The adhering to suggestions are several of the usual qualities amongst individuals that have actually efficiently dropped weight and also preserved that loss in time.

View Your Diet plan
Be Energetic
Remain on Program
Enjoy Your Diet plan
Adhere to a healthy and balanced and also practical consuming pattern.
You have actually started a more healthy way of life, currently the difficulty is keeping the favorable consuming routines you have actually created en route.

In research studies of individuals that have actually slimmed down as well as maintained it off for at the very least a year, the majority of remained to consume a diet plan lower in calories as compared with their pre-weight loss diet regimen.

Even more Points You Can Do To Drop weight Healthy and balanced!

Maintain your consuming patterns constant.

Comply with a healthy and balanced consuming pattern despite adjustments in your program. Strategy in advance for weekend breaks, holidays, and also unique celebrations. By making a strategy, it is more probable you'll have healthy and balanced types of foods accessible for when your regular adjustments.

Consume morning meal daily.

Consuming morning meal is a typical quality amongst individuals that have actually reduced weight as well as maintained it off. Consuming a healthy morning meal could assist you stay clear of obtaining "over-hungry" and afterwards eating way too much later on in the day.

Be Energetic
Obtain daily exercise. Individuals that have actually reduced weight and also maintained it off generally take part in 60-- 90 mins of modest strength exercise most days of the week while not surpassing calorie demands. This does not always indicate 60-- 90 mins at once. It may imply 20-- HALF AN HOUR of exercising 3 times a day. For instance, a quick stroll in the early morning, at lunch time, and also at night. Some individuals might have to speak to their doctor prior to taking part in this degree of exercising.

Remain on Training course
Display your diet regimen as well as task. Maintaining a types of food as well as exercise journal could aid you track your progression and also area fads. For instance, you may observe that your weight approaches throughout events when you have a great deal of company traveling or when you need to work overtime. Identifying this propensity can be a signal to attempt various actions, such as loading your personal healthy types of food for the aircraft and also making time to utilize your resort's workout center when you are taking a trip. Or if working overtime, perhaps you could utilize your breaks for fast walks the structure.

Track Your Weight
Examine your weight on a regular basis. When handling your fat burning, it's a smart idea to track your weight so you could prepare appropriately as well as readjust your diet plan and also workout strategy as essential. If you have actually gotten a couple of extra pounds, return on the right track rapidly.

Obtain assistance from family members, good friends, and also others.

Individuals that have actually efficiently reduced weight as well as maintained it off commonly rely upon assistance from others to aid them remain on program and also overcome any sort of "bumps." In some cases having a close friend or companion that is likewise reducing weight or keeping a weight management could aid you remain encouraged.

Improving Your Consuming Behaviors

Your consuming practices might be causing weight gain; as an example, consuming also quick, constantly removing your plate, consuming when you not starving as well as avoiding dishes such as morning meal.

You cannot just wish yourself skinny. It takes effort and a blueprint. And you should work with a weight loss and diet doctor if you want to really lose weight safely.

Being over weight is a health issue that could cause major health problem so if you have tries to lose weight and are stuck and not losing weight you should consult the medical weight loss doctors at Medical Weight Loss Philadelphia. With our Doctors education and clinical results in helping people lose weight you are in good hands.

Call now for a free weight loss consultation and let the Philly Diet Doctors help you lose weight. Call them at 215-821-7336

Doctor Supervised Medical Weight Loss in Philadelphia

Medical Weight Loss Philadelphia is the best  Philly clinical fat burning facility is a doctor managed clinical weight reduction and also health facility focused on taking care of real reasons for weight gain consisting of the metabolic, dietary, hormone, tension, and also various other associated variables under the mindful guidance of a doctor learnt the brand-new area of weight problems medication or clinical weight reduction.

Philly weight loss - Our clinical supervisor, and medical weight-loss physician, Dr. Duffield and Dr. Kenny our the main doctors of Medical Weight Loss Philadelphia clinical weight reduction facilities in Philly as well as Bucks County.

Our modern, Fat burning Centers in Philly and also Bucks Area supplies the very best weight-loss supplements, diet plan sickness and also hunger suppressant drugs.

Our medical professional weight loss clinic in Philadelphia is created to assist stop over 50 weight problems associated problems consisting of diabetes, heart problem, cholesterol irregularities as well as cancers cells as weight problems is a danger aspect for several persistent clinical troubles.
Our Medical Weight Loss Philadelphia clinical fat burning program assists you with the following:
Helps you establishing a practical, sensible weight management objective: Supply you with a minimized calorie, nutritionally-balanced diet regimen strategy.

Workout prescription based upon normal exercise -Cravings reductions or diet plan tablet drug to assist decrease appetite, rise metabolic process to reduce weight - An actions adjustment strategy to aid you remain on track with your objectives.

Why should you reduce weight in Philly?

Based on existing studies getting rid of extra bod fat could bring about a huge improvement in wellness and multiple positive aspects consisting of decreasing health threat for over 50 various clinical issues such as decreasing danger of heart disease, stroke, apnea, anxiety, stress and diabetes, joint issues, also lowered threat of lots of kinds of cancers cells as excessive weight is a threat element for lots of intestinal as well as genitourinary cancers cells!

This is what you should do  prior to slimming down in Philadelphia?

Inspect your Physical body Mass Index (web link is outside) (BMI)-- an indication of physical body fat-- and also see where it matches within the BMI groups.

Bear in mind that also a percentage of weight reduction could cause huge wellness advantages.
Figure out the number of calories required each day to keep your existing weight. To shed r 1 extra pound each week, substract from you diet about 500 calories each week, and if you want to shed 2 extra pounds each week, deduct 1000 calories weekly.

Take your weight loss medicine as recommended if an appetite s suppressant drug is suggested.

Exactly how Do I Know Which Weight management Physician in Greater Philly is Right For Me?

You should establish a new way of life practices that will certainly assist you keep your weight in a healthy and balanced array. A temporary "diet regimen" that you "take place" and afterwards "go off" is not the solution to lasting weight administration.

In picking ways to deal with slimming down, remember crucial routines of individuals that have actually dropped weight as well as kept in off. These individuals are called "Effective Losers" by the weight control specialists that have actually researched them.

Why should you utilize our Medical Weight Loss Philadelphia doctor weight management program in Philly?

Our fat burning program in Philly is special in several methods!

We make use of clinically proven medication to aid you drop weight secure and also quick under clinical guidance

FDA authorized prescription diet plan supplements for fat burning in Philly
When ideal, we provide FDA accepted prescription hunger suppressants or diet regimen tablets in Philly workplace and also Bucks Area weight loss center
We take care of both fat burning as well as rest conditions as they fit.
Our fat burning medical professionals in Philly has training as well as encounter in weight-loss administration
Our clinically monitored prescription weight-loss program is the most economical as well as probably the least expensive method to reduce weight in Philly
We offer inexpensive and also scrumptious dish substitute supplements and also VLCD and also LCD diet plan prepare for fast weight reduction in Philly. Our weight management outcomes are just one of the very best in the better Philadelphia location. Lots of practical places for rapid weight management in better Philadelphia We have a number of weight management facilities consisting of in North East Philly and also Bucks Area, PA.

For your totally free clinical weight-loss examination call us at 215-821-7336.

Thursday, January 28, 2016

Easy Weight Loss Recipes

Here are some great recipes to help heal and regenerate your body. And improve your metabolism and help you lose weight.

  • 3 whole chicken breast, split, skinned and boned
  • 3 slices (4 oz.) Swiss cheese, cut in half
  • 3 slices (4 oz.) boiled ham, cut in half
  • 2 tbsp. margarine
  • 1 can cream of chicken soup
  • 1/4 c. milk
  • Chopped parsley

Flatten chicken breast. Top each with 1/2 slice cheese, then ham. Secure with
toothpicks. In skillet brown chicken side down in margarine or butter. Stir in soup, milk
and cover. Cook over low heat for 20 minutes. Stir now and then. Top with parsley.

Serves 6.

  • 1 c. soy sauce
  • 1/3 c. lemon juice
  • 1/4 c. dry sherry or wine
  • 1/4 chopped green onion
  • 1 garlic clove
  • Pinch of pepper

Combine all ingredients in a glass or ceramic container and mix well. Marinate chicken
for 12 to 24 hours then either grill or broil. Makes enough for 4 to 6 pieces of chicken.

  • 3 boneless chicken breasts
  • 2 jars baby juice (Apple or peach juice)
  • Teriyaki sauce
  • Fresh garlic crushed
  • One clove
  • 2 jars baby food peaches
Mix juice, peaches, garlic and teriyaki sauce in 13 x 9 dish. Add enough teriyaki to your
taste. Cut chicken in pieces to place on skewer. Put in marinade overnight. Put
chicken on skewers. Cook over grill. While cooking baste well with marinade. Serve
with vegetables over rice.

  • 1 pkg. dry onion soup
  • 8 oz. bottle red Russian dressing
  • 8 oz. jar apricot preserves
  • Cut up chicken pices

Place chicken in baking pan. Combine ingredients and pour over chicken. Bake at 350
degrees for 1 hour.

  • 1 (10 oz.) pkg. frozen broccoli
  • 4 lg. slices cooked turkey or chicken
  • 1 can cream of chicken or celery soup
  • 1/3 c. milk
  • 1/4 c. Parmesan grated cheese

Cook and drain broccoli. Arrange in 10 x 6 x 2 baking dish. Combine sour and milk.Pour over turkey. Sprinkle with cheese. Bake at 425 degrees oven about 15 to 20
minutes until brown and bubbly. 3 or 4 servings.

  • 1 lb. chicken boned breast
  • 2 tbsp. cornstarch
  • 1/2 tsp. ground ginger
  • 1/4 tsp. garlic powder
  • 1 tsp. sugar
  • 4 oz. bamboo shoots
  • 3 tbsp. soy sauce
  • 1/2 tsp. salt
  • 2 tbsp. butter
  • 2 tbsp. soy sauce
  • 1/4 c. apple juice
  • 1/4 c. apple juice

Combine, cornstarch, ginger, garlic, sugar and salt. Roll chicken in mixture. Brown
chicken in butter and combine 2 tablespoons soy sauce, one half-cup water and onequarter
cup apple juice. Pour liquid over browned chicken. Cover and simmer 20 minutes or until fork tender. Stir once, add bamboo shoots. Combine one quarter cup water, one quarter cup apple juice and 3 tablespoons soy sauce with cornstarch mix. Left over, add to chicken stir until thick. Serve hot
garnished with French fried walnuts. Make by heating one half cup or more walnuts in
boiling water five minutes. Remove skins, dry and fry until brown.

  • 1/2 loaf white bread cubed
  • 1 1/2 c. cracker crumbs, divided
  • 3 c. chicken broth
  • 3 eggs, lightly beaten
  • 1 tsp. salt
  • 3/4 c. diced celery
  • 2 tbsp. chopped onion
  • 3 c. cubed cooked chicken
  • 1 can (8 oz.) sliced mushrooms, drained
  • 1 tbsp. butter or margarine

In a mixing bowl, combine bread cubes and 1 cup cracker crumbs. Stir in broth, eggs,
salt, celery, onion, chicken and mushrooms. Spoon into a greased 2 quart casserole.
In a saucepan, melt butter, brown remaining cracker crumbs. Sprinkle over casserole.
Bake at 350 degrees for 1 hour. Yield: 6 to 8 servings.

  • 3 - 4 lbs. chicken parts
  • 1 (10 oz.) jar apricot preserves
  • 1 (8 oz.) bottle Kraft Creamy French Dressing
  • 1 pkg. Knorr's Onion Soup Mix

Mix ingredients together and pour over chicken. Bake at 350 degrees for 1 hour. Serve
with rice.

Poultry Bowl
  • 4 c. chicken broth
  • 1 (15 oz.) can garbanzo beans, drained
  • 1 c. chicken, cubed and cooked
  • 1 - 2 chipotle peppers, minced, or 1 tsp. dried pepper flakes
  • Dash Liquid Smoke
  • 1/2 tsp. paprika
  • 1/2 tsp. dried oregano, crushed
  • 1 med. avocado, sliced
  • 1 c. rice, cooked and hot
  • 1 c. monterey jack cheese, cubed

Bring broth to boil; add beans, chicken, chili peppers, Liquid Smoke, paprika and
oregano. Cover and simmer 5 to 10 minutes. Add avocado slices. Mound rice and
chunks of cheese in soup bowls. Ladle in hot soup. Serves 6.

  • 2 tbsp. veg. oil
  • 2 1/2 lb. chicken, cut up
  • Salt and pepper, to taste
  • 16 baby carrots, peeled, or 2 lg. carrots, peeled and cubed
  • 1 med. red onion, sliced, or 16 pearl onions, peeled
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • 16 sm. mushrooms, sliced
  • 3/4 c. Lea and Perrins White Wine Worcestershire Sauce
  • 1/4 c. yogurt or light cream

Heat oil in a large skillet, season chicken and brown pieces over moderately high heat
until golden on all sides, about 15 minutes. Add vegetables and turn to glaze. Drain
excess fat. Pour white wine worcestershire sauce over all. Cook 15 minutes more,
basting occasionally, until chicken and vegetables are tender. Stir in yogurt or cream
and warm through. Serves 4.

  • 1 c. chicken breast, diced and cooked
  • 1 can cream of chicken soup
  • 1 c. sliced almonds
  • 1/2 c. mayonnaise
  • 1 c. celery, chopped
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1 tsp. lemon juice
  • 3 eggs, hard-boiled
  • 1 c. cracker crumbs (I use Zesta)
  • 2 1/2 tsp. butter

Mix together cracker crumbs and butter; set aside. Combine chicken, chicken soup,
almonds, mayonnaise, celery, salt, pepper, eggs and lemon juice. Grease a deep
casserole dish and pour mixed ingredients in alternating layers with 3/4 cup of buttered
cracker crumbs. Bake at 400 degrees for 20 to 30 minutes or until bubbly. Cover with
remaining buttered crumbs and brown. Serves 6.

  • 1 1/2 c. water
  • 1 1/2 c. Minute Premium long grain rice
  • 1 lb. chicken breasts, boned and cut into strips
  • 2 tbsp. oil
  • 1 (10 3/4 oz.) can cream of chicken soup
  • 1/2 can milk
  • 2 tbsp. Dijon style mustard
  • 1/2 c. cheddar or Swiss cheese, grated
  • 1 1/2 c. broccoli cuts
  • 2 tbsp. pimento, chopped (optional)

Bring water to a boil. Stir in rice. Cover, remove from heat, let stand 5 minutes.
Meanwhile, cook and stir chicken in hot oil until lightly browned. Stir in soup, milk,
mustard and cheese, Add broccoli and pimento. Bring to a full boil. Reduce heat and
simmer 2 minutes. Pour over rice. Serves 4.

  • 1 stewing chicken, cut into pieces
  • 4 c. water
  • 3 stalks celery with leaves, cut into chunks
  • 1 carrot, peeled and sliced
  • 1/2 c. onion, coarsely chopped
  • 2 tsp. salt
  • 1/4 tsp. pepper
  • 1/3 c. flour
  • 1 c. milk
  • 2 tsp. parsley, minced
  • Biscuit dumplings (below)

Combine first seven ingredients in a large covered pot. Bring to a boil. Reduce to a
simmer for 2 1/2 hours. Remove chicken to plate. Strain broth, measure and add
enough water to make 3 cups liquid. Mix together flour and milk. Return broth to pan
and bring to a boil. Stir in flour and milk mixture.

Cook until thickened, stirring constantly, and simmer 3 to 5 minutes. Return chicken
pieces to gravy and cover. Prepare dumplings. Drop by spoonfuls into gently bubbling
gravy. Cover pan and cook 20 to 25 minutes. Before serving, sprinkle with parsley.

  • 1/4 c. Crisco
  • 2 c. self-rising flour
  • 1/3 c. milk

Cut Crisco into flour then stir in milk. Drop by spoonfuls into broth. Cover and simmer
for 20 minutes.

  • 3 acorn squash, halved
  • 1/2 c. almonds, natural sliced
  • 1/4 c. margarine
  • 2 tbsp. maple syrup
  • 1 c. long grain rice
  • 1 c. chicken broth
  • 1/4 c. raisins
  • 2 tsp. orange peel
  • 2 chicken breasts, cubed
  • 2 tbsp. margarine
  • Pepper
  • Garlic powder

Bake squash at 350 degrees for 45 minutes in 1" water. When squash is baked, brush
with butter and syrup. Bake 5 minutes more. Melt 2 tablespoons margarine in skillet and cook chicken slowly. Season with pepper and garlic powder. Cook rice in chicken broth until done. Add raisins, almonds, orange peel and chicken to rice. Scoop into squash, using squash as a bowl. Serves 6.

  • 6 chicken breasts, split and boned
  • 2 c. sour cream
  • 1/4 c. lemon juice
  • 2 tsp. salt
  • 4 tsp. worcestershire sauce
  • 3 tsp. garlic salt
  • 1/2 tsp. paprika
  • 1/2 tsp. pepper
  • 1 c. breadcrumbs
  • 1/2 c. margarine, melted
  • 1/2 c. butter, melted

Rinse chicken breasts and pat dry. In bowl, combine sour cream, lemon juice and
seasonings. Roll chicken breasts in sour cream mixture, place in bowl and top with any
remaining sour cream. Cover; refrigerate overnight. Remove chicken breasts, taking
up as much of sour cream mixture as possible. Roll chicken in breadcrumbs to coat
well. Place in baking dish. Mix margarine and butter; pour half the melted butter and
margarine over chicken and bake at 350 degrees for 45 minutes. Pour remaining butter
sauce over chicken and bake 5 minutes more. Serves 6.

  • 2 sm. fryer chickens, cut up
  • Salt and pepper, to taste
  • 1/4 lb. butter or margarine
  • 3 c. milk
  • 2 tbsp. parsley, chopped
  • 1/4 c. sherry
  • 1 1/2 c. sour cream

Season chicken with salt and pepper. Saute in butter until golden brown. Place
chicken and drippings in casserole. Cover with milk. Cook very slowly (about 325 to
350 degrees), about 30 minutes or until tender. Add parsley and sherry. Cook 5 to 10
minutes more. Add sour cream & stir into gravy. Keep in oven another 5 minutes or
more. Check to make sure it is totally cooked.

  • 4 whole chicken breasts, halved
  • 1 (4 oz.) can sliced mushrooms, drained
  • 1 can cream of mushroom soup
  • 1/2 soup can sherry wine
  • 1 c. sour cream
  • Paprika

Arrange chicken in a shallow baking dish so that pieces do not overlap. Cover with
mushrooms. Combine undiluted soup, sherry and sour cream, blending well. Pour over
chicken, completely covering it. Dust with paprika. Bake at 350 degrees for 1 1/2
hours. Serves 4.

  • 1 c. dry white wine
  • 4 tbsp. soy sauce
  • 1/4 tsp. garlic powder
  • 4 chicken breasts, skinned, boned and cut into pieces
  • 4 tbsp. veg. oil
  • 1/2 c. honey
  • 1/2 c. flour
  • 1 tsp. salt
  • 1/2 tsp. pepper

In a large bowl, mix the wine, soy sauce and garlic powder. Add the chicken pieces, stir
to coat, and marinate for 1 hour in the refrigerator. Drain chicken, reserving marinade.
In a shallow dish, mix the flour, salt and pepper. Lightly dredge chicken, one piece at a time, in the flour. In a large frying pan, heat the oil until moderately hot. Add chicken and cook, turning, until brown on all sides. Add honey to reserved marinade and pour over chicken. Cover and simmer for about 15 to 20 minutes or until tender. Transfer chicken to serving platter and spoon sauce over it. Serve over buttered noodles. Serves 4.

  • 2 c. chicken, cooked and cut into small pieces
  • 1/4 lb. egg noodles
  • 1 can cream of chicken soup
  • 4 c. Stove Top Stuffing mix
  • 1 stick butter, melted
  • 1/2 c. milk

Butter 1 1/2-quart casserole dish. Cook noodles according to package, drain and pour
into dish. Top with cooked chicken and chicken soup. Mix butter with stuffing mix and
put on top of soup. Pour milk over the top of casserole. Bake at 350 degrees for 25
minutes. Serves 4 to 6.

  • 1 (10 oz.) box Wheat Thins, crushed
  • 2 c. chicken, cooked and diced
  • 1 (15 oz.) can asparagus, cut spears
  • 1 (8 oz.) can water chestnuts, sliced
  • 2 cans cream of chicken soup
  • 1 c. Hellmann's mayonnaise
  • 1 c. cheddar cheese, grated
  • 1 stick butter or margarine

Combine soup and mayonnaise. Place 1/2 of crushed Wheat Thins in the bottom of a
9" x 13" greased baking dish. Place 1/2 of the soup and mayonnaise mixture, then
asparagus, mushrooms, diced chicken, water chestnuts and cheddar cheese. Top with
remaining soup and mayonnaise mixture. Melt butter and combine with remaining Wheat Thins. Sprinkle evenly over casserole. Bake at 350 degrees for 35 to 40 minutes, or until hot and bubbly around the edges.

I hope you enjoy these yummy recipes and that they help improve your overall health.

Weight Loss Tips and Recipes in Philadelphia

  • 6 pieces boneless breast of chicken
  • 4 tbsp. olive oil
  • 2 tbsp. butter
  • 1 clove garlic
  • Breadcrumbs
  • 2 eggs
  • 1 bouillon cube
  • 1 can chicken broth
  • 6 slices of Mozzarella cheese
Dip boneless, skinless chicken breast in breadcrumbs and eggs. In a large skillet, heat
olive oil, butter, garlic and melt bouillon cube. Make sure to put heat on low so oil
doesn't burn. When oil is hot, brown chicken on both sides in oil, increase heat so
chicken gets nice and brown on both sides, lower heat and add chicken broth. Simmer
until hot. Add Mozzarella cheese to top chicken.

  • 2 tbsp. olive or vegetable oil
  • 2 1/2 to 3 lb. chicken, cut into serving pieces
  • 1 (14 oz.) can whole tomatoes, peeled, undrained
  • 1 (4 1/2 oz.) jar sliced mushrooms, drained
  • 1 garlic clove, minced
  • 1 env. Lipton Recipe Secrets onion soup mix
  • Hot cooked noodles
In a 12 inch skillet, heat oil and brown the chicken; drain. Stir in tomatoes, mushrooms
and garlic combined with soup mix. Simmer covered for 45 minutes or until chicken is
tender. Serve, if desired, over hot noodles. *Lipton Recipe Secrets beef mushroom
soup mix would be a delicious substitute in this recipe.

  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 1 c. milk
  • 5 lbs. cut up cooked chicken
  • 1 pt. sour cream
  • 1 pkg. Pepperidge Farm stuffing mix
Mix soups, sour cream and milk. Add chicken. Mix all ingredients and layer in baking
dish alternating with stuffing mix. Bake at 350 degrees for 1 hour.

  • 1 frying chicken, cut up
  • 1 tbsp. melted butter
  • Dash of salt, pepper, ginger
  • 3 celery stalks
  • 1 can pineapple (chunk)
  • 2 tbsp. brown sugar
  • 3 tbsp. water
  • 1 1/2 tbsp. soy sauce
  • 1 tbsp. vinegar
  • 1 tbsp. cornstarch
  • 1 red pepper (optional)
Rinse chicken, place skin side up in oiled pan. Pour melted butter over chicken.
Sprinkle chicken with salt, pepper, ginger, diced celery. Bake chicken at 325 degrees
for about 20 minutes. Drain pineapple juice into cup. Blend in brown sugar, water, soy
sauce, vinegar, cornstarch. Pour mixture over chicken in pan. Top with pineapple
chunks and pepper.

  • 1 pkg. chicken
  • 1/4 c. butter
  • 1/2 c. sherry
  • 15 oz. can stewed tomato bits
  • 1 (6 oz.) can mushrooms
  • 1 pkg. Italian dressing mix
  • 1/4 c. chopped green pepper
  • 1 tsp. Italian seasoning
  • Garlic powder, to taste
  • Bayleaf
Boil chicken until done. Save water (use this to boil rice in). Cut chicken into tiny
squares. Brown in butter and sherry. Add tomatoes, mushrooms, Italian dressing mix,
green pepper and other seasonings. Bring to boil and simmer for one hour. Serve over

  • 1 whole chicken or any combo of chicken pieces
  • 1 to 2 c. of flour for coating
  • Salt and pepper to taste
  • 4 tbsp. butter
  • 4 tbsp. Crisco
  • 2 beaten eggs
Wash and dry chicken parts. Combine salt, pepper, and flour and coat chicken. Dip
each piece in egg mixture and brown each side in hot, melted shortening and butter.
Lower heat and cook for about 15 minutes more on each side. Use heavy iron or
aluminum frypan if possible.
Remove from pan and drain on paper towels. Pour all but 3 tablespoons of fat from pan
and return to heat. Add 3 tablespoons flour to pan and stir with fat until lightly browned.
Add 2 cups of milk and some parsley or parsley flakes and cook on medium heat until
thick. Put in gravy boat and serve with the chicken that you have arranged on a platter.

  • 3 or 4 lbs. chicken, cut up
  • 1/2 c. margarine, melted
  • 1/2 c. honey
  • 1 tsp. salt
  • 1/4 c. prep. mustard
  • 1 tsp. curry
Pour over chicken. Bake at 350 degrees for 1 1/4 hours. Basting every 15 minutes.

  • 1/2 c. ketchup
  • 1/2 c. mayonnaise
  • 3 tbsp. minced onion
  • Bread crumbs or crushed corn flakes
  • 2 to 2 1/2 cut up chicken
Mix first three ingredients and dip chicken. Coat with crumbs or flakes. Bake on
greased pan or roll lined pan.
Bake at 375 degrees for 40 to 45 minutes.

  • 8 chicken breast halves, skinned
  • 8 slices Swiss cheese
  • 1 can cream of chicken soup
  • 1/3 c. white wine
  • 1 c. Pepperidge herb stuffing mix
  • 1/4 tsp. melted butter or margarine
Put chicken in very lightly greased baking dish. Top with cheese. Combine soup and
wine. Spoon over chicken. Sprinkle with stuffing. Drizzle melted butter over chicken.
Bake at 350 degrees 45 to 50 minutes. Serves 6 to 8.

  • 1 tbsp. plus 1 tbsp. saffron ace
  • 1 lg. onion, sliced
  • 1 lg. green pepper, sliced
  • 1/2 c. fresh mushberries, sliced
  • 1 1/2 lbs. boneless chicken cubed
  • 18 oz. can tomato sauce
  • 16 oz. tomatoes, chopped drained
  • 1 tsp. Worcestershire sauce
  • 1 tsp. oregano
  • 1/2 tsp. basil
  • 1/4 tsp. garlic powder
  • Lite salt and pepper to taste
Heat oil in large nonstick skillet. Add onions green pepper and mushrooms. Cook until
slightly tender. Add chicken. Cook, turning chicken frequently until pinkness is gone.
Add remaining ingredients.
Cover and simmer for 5 to 10 minutes until heated through. Serve over rice. Makes 4
servings (1 protein, 2 vegetables per serving).

  • 10 chicken breast halves
  • Salt and pepper
  • 1 (5 1/2 oz.) pkg. slivered almonds
  • 1 (10 1/2 oz.) can cream of mushroom soup
  • 1 (10 1/2 oz.) can cream of chicken soup
  • 1/4 to 1/2 c. dry white wine, or water or other liquid
  • Parmesan cheese
Spread chicken in very lightly greased baking dish. Cover with 2/3 of the almonds. Mix
soups with wine. Pour over chicken and almonds. Sprinkle Parmesan cheese on top
and then sprinkle remaining almonds over. Bake at 350 degrees for 2 hours
uncovered. Serves 8 to 10.

  • 6 chicken breasts, boned and skinned
  • 1 c. unsweetened apple juice
  • 1/4 tsp. ground ginger
  • 1 tbsp. cornstarch
  • 2 c. unpared red apples, chopped
  • 2 stalks celery, sliced
  • 3 tbsp. raisins
  • 1 tbsp. sliced green onion
  • 1 tbsp. lemon juice
  • 1/4 tsp. salt, opt.
Place chicken, 1/2 cup apple juice, and lemon juice, salt and pepper in non stick skillet.
Heat to boiling, cover and simmer for 20 minutes or until chicken is tender and done.
Remove chicken. Mix remaining apple juice and cornstarch. Stirring constantly. Add
remaining ingredients. Arrange chicken on plate. Top with sauce.

  • 1/4 c. chopped onion
  • 2 tbsp. chopped green pepper
  • 2 tbsp. margarine
  • 1 can cream of chicken soup
  • 1/2 c. milk
  • 1 1/2 c. cooked, cubed, chicken or turkey
  • 2 tbsp. diced pimiento
  • Dash red pepper
Cook onion and green pepper in butter until tender. Add soup and milk. Add chicken
and remaining ingredients. Heat and serve on toast or cooked rice. Serves 4.

  • 1 chicken breast, quarter, cut into slivers
  • 1/2 c. onion, sliced
  • 1/2 c. carrots, sliced
  • 1/2 c. mushrooms, sliced
  • 1 tbsp. peanut oil
  • 1 garlic clove
  • 2 tbsp. low, sodium soy sauce
Heat oil in a large skillet or wok. Saute all ingredients except soy sauce over high heat.
Stir fry for 13 minutes and lower heat to medium and cook until chicken is cooked
through and legs are tender and crisp about 10 minutes. Toss with soy sauce.

  • 1/2 pt. sour cream
  • 8 chicken breasts boned
  • 8 slices ham
  • 1 can cream of chicken soup
  • 1 can cream of celery soup
  • 1 can cream of mushroom soup
  • 1/4 c. sherry cooking wine, opt.
Bone chicken, wrap in slice of ham. Mix other ingredients together. Place chicken in
baking dish and pour other ingredients over top. Bake about 2 hours at 325 degrees.
(Yum Yum!!)

  • 4 chicken breast halves
  • 1/4 c. flour
  • Salt and pepper
  • 4 tbsp. margarine
  • 1 1/2 c. orange juice
Coat each half breast with seasoned flour. Melt margarine in pan and saute each side
over medium heat until lightly browned. Add orange juice and cover. Cook about 15 to
20 minutes more on reduced heat until done.
Serve over rice, if desired, with the sauce. Serves 4.

  • 3/4 c. rice
  • 2 cans cream of chicken soup
  • 1 pkg. Lipton cup soup cream of chicken
  • 2 c. water
  • Chicken pieces, about 2 lbs.
Mix rice, soups, water and put in greased 13 x 9 pan. Place chicken pieces on top and
cover with foil. Bake at 325 degrees for 90 minutes. Remove foil and let brown 15 to
20 minutes more.
Can be made the day before and refrigerated until you bake it.

  • 1 1/3 c. Minute Rice
  • 1 envelope onion soup mix
  • 1 can cream of mushroom soup
  • 1 1/2 c. boiling water
  • 4 tbsp. melted butter
  • Sprinkle pepper and salt
  • 4 pieces chicken
Combine all ingredients in an ovenproof dish. Brush chicken with melted butter and
sprinkle with salt and pepper.
Arrange on top of casserole mixture. Cover with aluminum foil and bake 1 hour and 15
minutes until chicken is done. Can be fixed ahead of time, and then baked.

  • 4 chicken breasts
  • 3 green peppers
  • 2 (3 oz.) cans mushrooms
  • 1 lg. onion
  • 4 potatoes
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1 1/2 tsp. paprika
  • Oil for browning
  • 1 c. water
Brown chicken and remove from pot; brown peppers sliced and remove from pot.
Brown onions and mushrooms together; add peppers and chicken, plus seasoning and
water. Cover and cook on slow flame after first boil, for 2 hours.
Remove chicken, should be soft. Add peeled potatoes in large chunks and cook for
additional 15 to 20 minutes until done in gravy.

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