Medical Weight Loss Philadelphia Reviews

Medical Weight Loss Philadelphia Reviews

Thursday, January 28, 2016

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.

Come back next week for some more great weight loss tips and recipes.