Medical Weight Loss Philadelphia Reviews

Medical Weight Loss Philadelphia Reviews

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.