Medical Weight Loss Philadelphia Reviews

Medical Weight Loss Philadelphia Reviews

Thursday, January 28, 2016

Philadelphia's Weight Loss Recipes - 12 Dinners to Help Lose Weight

Here our some of my favorite recipes that I ate to lose weight. Some are quick to make and others may take a bit more of your time for cooking prep, etc... but they are all delicious.

Healthy Chicken Lerou

  • 15-20 cut up chicken pieces
  • 1 can cream of chicken soup
  • 1 can cream of celery soup
  • 1 green bell pepper
  • 1 red or yellow pepper
  • 1 can water

Wash chicken. Season with pepper and your favorite seasoning salt. (I like
McCormick's.) Refrigerate chicken overnight allowing seasonings to soak throughout.
Cut peppers into slices and set aside.
Mix soups and water in bowl. Add peppers and pour over chicken. Bake at 350
degrees for about 1 hour and 15 minutes.
NOTE: The broth from this dish may be used as gravy for dressing.

  • 2 c. diced, cooked chicken
  • 1 med. onion, chopped
  • 4 boiled eggs, grated or chopped
  • 2 cans mixed vegetables, drained
  • 2 cans cream of chicken soup
  • 1 can cream of celery soup
  • 1/2 c. chicken broth

  • 1 c. sweet milk
  • 1 c. mayonnaise
  • 1 c. self-rising flour

Layer first three ingredients in dish. Mix soup, broths and vegetables. Pour over
chicken. Mix milk, mayonnaise and flour; spread over soup mix for crust. Bake at 350
degrees for 1 to 1 1/2 hours until golden brown.

Start with a layer of turkey wings in a larger roasting pan. Top with 2 cans cream of
chicken soup. Then sprinkle with 1 envelope of Lipton onion soup mix.
Then repeat the same two more times. Add 1/2 cup of water and seal with foil paper
and bake at 350 degrees for 3 to 4 hours or until tender.

  • 1 chicken, cut up or 2 lbs. Teriyaki beef or top sirloin steak sliced thin
  • 2 tsp. grated fresh ginger
  • 1 clove garlic, chopped fine
  • 1 medium onion, chopped
  • 1/3 c. soy sauce
  • 1/4 c. sugar
  • 1/4 c. sake


  • 1 c. soy sauce
  • 1 1/2 - 1 1/4 c. brown sugar
  • 1 tsp. oyster sauce
  • 1 tsp. mirin (sweet rice wine)
  • 1 clove chopped garlic
  • Grated fresh ginger
Mix all ingredients except meat. Stir and cook over low heat until sugar is dissolved.
Cool. Pour over meat and marinate for at least 1 hour. Best when cooked over
charcoal. Use remaining marinade for basting. If you use the Quick Teriyaki
Marinade, mix together and marinate meat for about 1/2 hour. Best when meat is
cooked over charcoal. Baste often.

  • 2 whole chicken breasts, boned skinned and pounded to 1/4 inch thickness
  • All purpose flour
  • 4 tbsp. butter, divided
  • 1/2 lb. sliced mushrooms
  • 2 tbsp. all purpose flour
  • 1 c. chicken broth
  • 1 1/4 tsp. minced fresh tarragon or 1/4 tsp. dried tarragon
  • 1/2 c. half and half
  • Salt and freshly ground black pepper to taste
2-4 Servings. Dredge chicken breasts in flour and brown in 2 tablespoons butter.
Remove chicken to warm platter. Add remaining 2 tablespoons butter and saute
mushrooms. Sprinkle mushrooms with 2 tablespoons flour, blend well. Gradually add
chicken broth, then tarragon, cook until thickened. Slowly add half and half, and season
with salt and pepper.


  • 8 chicken breasts (boneless and skinless)
  • 1 pkg. chipped beef or 1 jar smoked chipped beef
  • 1 can undiluted cream of chicken soup
  • 1/2 pt. sour cream
  • (if desired - wrap each piece of chicken with 1 piece of bacon)
Cover bottom of flat, greased baking dish (8x12) with chipped beef. Arrange chicken on
top of beef. Mix soup and sour cream. Pour over chicken. Bake at 275 degrees for 3
hours uncovered. Serves 8.
Put into oven when you leave for Sunday School and church. When you get home,
cook vegetables, prepare salad and dinner is on the table in 20 minutes.

  • Chicken, with or without skin, bone or boneless
  • 2 tbsp. butter
  • 1 tsp. curry powder
  • 1 clove garlic, minced
  • 1 can onion soup
  • 2 tbsp. flour
  • 1 1/2 c. of water
  • 1/2 c. of ketchup
  • 1 tbsp. honey
  • 1 tsp. Worcestershire sauce

In large skillet melt butter with curry powder and garlic. Add chicken and brown.
Remove chicken. Into drippings, stir soup and flour together. Gradually stir in
remaining ingredients. Return chicken to pan. Cover and cook over low heat until
chicken is done. About 1 hour. Serve with rice or noodles.

  • 1 1/2 c. Minute Rice, uncooked
  • 1 chicken, cut up or pieces
  • 1 pkg. dry onion soup mix
  • 1 can cream of mushroom soup
  • 1 can cream of celery soup
Mix dry rice with mushroom and celery soup. Rinse out cans with a little water and add
to mix. Place chicken on top of rice mixture. Sprinkle onion soup on chicken rice
mixture. Seal pan completely with tin foil. Bake at 325 degrees for 1 hour. Do not peek
or uncover until done.

  • 2 tbsp. corn oil margarine
  • 4 tbsp. flour
  • 3/4 c. defatted chicken stock
  • 1/2 c. skim milk
  • 1 tbsp. canola oil
  • 3 whole chicken breasts, boned, skinned, split, about 1 1/2 lbs. total
  • 8 oz. fresh mushrooms, sliced, about 3 cups
  • 1 c. each, dry white wine, water
  • 1/2 c. 2% milk
  • 3/4 tsp. salt
  • 1/4 tsp. dried tarragon leaves, crushed
  • Dash garlic powder
  • 1/4 tsp. freshly ground black pepper
  • 2 tbsp. each, chopped green onions, fresh parsley
Heat oven to 350 degrees. Melt 1 tablespoon of the margarine in medium saucepan.
Add 3 tablespoons of flour and stir over medium heat for 1 minute; do not brown. Add
chicken stock and skim milk. Using a wire whisk, stir the mixture over medium heat until
it comes to a boil. Continue to cook 1 minute more; set aside. Melt remaining
1 tablespoon margarine in a large skillet along with canola oil. Add chicken and cook
over medium heat until brown on both sides, about 5 minutes. Remove chicken and
place in baking dish sprayed with non-stick vegetable coating.
Cook mushrooms in same skillet 5 minutes. Stir in remaining 1 tablespoon flour, the
sauce, and the wine and water. Simmer, stirring, until thickened about 10 minutes. Stir
in 2% milk, salt, tarragon, garlic powder and pepper. Pour over chicken and bake,
uncovered until

  • 2 whole chicken breasts, skinned, boned, halved
  • 1/4 c. flour
  • 3/4 c. dry bread crumbs
  • 1 tsp. dried oregano leaves
  • 1/4 tsp. salt
  • 1 egg, beaten
  • 1 tbsp. water
  • 1 (8 oz.) can tomato sauce
  • 1/4 tsp. dried basil leaves
  • 1/8 tsp. garlic powder
  • 1/4 c. oil
  • 4 slices (4 oz.) Mozzarella cheese
  • 1/4 c. grated Parmesan cheese
Place 1 chicken breast half, boned side up, between 2 pieces of plastic wrap or waxed
paper. Working from center, gently pound chicken with rolling pin or flat side of meat
mallet until about 1/4 inch thick. Repeat with remaining chicken pieces, making 4
cutlets. Coat chicken cutlets with flour.
In shallow dish, combine bread crumbs, oregano and salt. In another shallow dish,
combine egg and water. Dip each cutlet in egg mixture; coat with crumb mixture. In
small saucepan, combine tomato sauce, basil and garlic powder. Cook over low heat
until thoroughly heated, stirring occasionally. Meanwhile, heat oil in large skillet over
medium high heat until it ripples. Add cutlets; cook until crisp and golden brown on one
side, 6 to 8 minutes. Turn; cook other side about 2 minutes or until chicken is no longer
pink. Top each cutlet with cheese slice. Cover skillet to melt cheese, about 1 minute.
Place cutlet on serving plate. Serve with sauce and Parmesan cheese. 4 servings.

  • 1 tbsp. olive or vegetable oil
  • 1 medium onion, chopped
  • 1 green or sweet red pepper, chopped
  • 6 lg. fresh mushrooms, thinly sliced
  • 1/3 c. chicken broth
  • 2 tbsp. red wine vinegar
  • 1 (29 oz.) can tomato sauce
  • 2 garlic cloves, minced
  • 1 tsp. sugar
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1 lb. boneless skinless chicken breasts, cut into chunks
  • 2 tbsp. chopped fresh basil or 1 tsp. dried basil
  • 1 tbsp. chopped fresh sage or 1/2 tsp. dried sage
  • 1 lb. dry linguine, cooked and drained
  • 2 to 3 tbsp. grated Parmesan cheese
  • 2 tbsp. chopped fresh parsley
In a skillet, heat oil over medium high. Saute onion, peppers and mushrooms until
tender. Add broth and vinegar; bring to a boil. Boil 2 minutes. Add tomato sauce,
garlic, sugar, salt and pepper. Bring to a boil. Reduce heat; cover and simmer 25
minutes. Add chicken, basil and sage.
Cook, uncovered, 15 minutes more or until chicken is done and sauce is lightly
thickened. Serve chicken and sauce over pasta. Sprinkle with cheese and parsley.
Yield: 4 servings

  • No-stick cooking spray
  • 2 tsp. oil
  • 3 whole chicken breasts, halved, skinned and boned
  • 1 tbsp. cornstarch
  • 2 tsp. sugar
  • 1/4 tsp. marjoram
  • 1/8 tsp. salt
  • 1/8 tsp. onion powder
  • 1 1/4 c. unsweetened orange juice
  • 1 tbsp. grated orange peel
Spray large non-stick skillet with cooking spray, add oil. Heat over medium high heat
until hot. Cook chicken breasts in hot oil until well browned. In small bowl, combine
cornstarch, sugar, marjoram, and salt and onion powder. Gradually stir in orange juice;
stir until well blended. Pour over chicken. Reduce heat, cover and simmer 15 to 20
minutes or until chicken is no longer pink, turning chicken halfway through cooking and
stirring occasionally. Sprinkle with orange peel.

Enjoy these recipes on your way to a skinny you!