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Weight loss has never been this easy and delicious. Our medical weight loss programs provides you with great tasting recipes to make your weight loss fun and easy.
STIR FRIED SEAFOOD WITH ASPARAGUS Weight Loss Special Prep and Cook Time: 25 min. Ingredients: 1 medium onion cut in half and sliced medium thick 1 TBS chicken or vegetable broth 1 TBS minced fresh ginger 3 medium cloves garlic, chopped 2 cups fresh sliced shiitake mushrooms 1 bunch thin asparagus cut in 2" lengths (discard bottom fourth) 1⁄4 cup fresh lemon juice 2 TBS soy sauce 2 TBS mirin wine pinch red pepper flakes 3/4 lb snapper fillet cut into 1 inch pieces 8 large scallops 8 large shrimp, peeled and deveined 1 cup cherry tomatoes cut in quarters 1⁄4 cup chopped fresh cilantro salt and white pepper to taste Directions: Heat 1 TBS broth in a stainless steel wok or 12 inch skillet. Healthy Stir Fry onion in broth over medium high heat for 2 minutes, stirring constantly. Add ginger, garlic, mushrooms and asparagus. Continue to stir fry for another 3 minutes, stirring constantly. Add lemon juice, soy sauce, mirin, red pepper flakes, snapper, scallops, shrimp and stir to mix well. Cover and simmer for just about 5 minutes stirring occasionally on medium heat. Toss in tomatoes, cilantro, salt and pepper. Serve. Serves 4 15 MINUTE ASIAN TUNA Extreme Weight Loss Recipe Prep and Cook Time: 15 min. Ingredients: 4 6oz tuna steaks 1 TBS fresh lemon juice to rub on tuna 1 cup minced scallion 3 medium cloves garlic pressed 1 TBS minced fresh ginger 2 cups thick sliced fresh shiitake mushrooms (remove stems) 1 TBS chicken broth 1 cup fresh squeezed orange juice 2 TBS soy sauce 2 TBS chopped cilantro salt and pepper to taste Directions: Rub tuna with lemon juice and season with a little salt and white pepper. Set aside. Heat 1 TBS broth in a 10-12 inch stainless steel skillet. Healthy Sauté scallion, garlic, ginger and mushrooms in broth for about 2 minutes, stirring constantly over medium heat. Add orange juice and cook for another 2 minutes, and add rest of ingredients. While sauce is simmering, preheat another non-stick skillet big enough to hold tuna over medium high heat for 3-4 minutes and place tuna in it. Cook for about 11⁄2 -2 minutes and turn. Cook for another 1.1⁄2 -2 minutes. This is our (Stovetop Searing) cooking method. Place on plates and pour mushroom sauce over each steak. Or you can lay a bed of mushroom sauce on each plate and place tuna on top. Call us for a FREE weight loss consultation at 267-314-7888 HEALTHY CAESAR SALAD Prep and Cook Time: 10 min. Ingredients: 2 large head romaine lettuce, outer leaves removed & discarded * (optional) 1/4 cup walnuts Dressing: 2 TBS roasted tahini 1 2oz can anchovies, drained of oil, rinsed and chopped 4 medium cloves garlic, chopped 3 TBS lemon juice 2 TBS balsamic vinegar 2 TBS extra virgin olive oil salt & cracked black pepper to taste Directions: Rinse lettuce, cut into bite size pieces, and dry. Try to get lettuce as dry as possible so dressing is not diluted. If you have a salad spinner it is best. Blend dressing ingredients together for 1-2 minutes, drizzling olive oil at end a little at a time. Toss romaine with desired amount of dressing and walnuts if using them. There will be dressing left over. It saves very well in your refrigerator for 2 weeks. Serves 4 BBQ MEATBALLS Prep and Cook Time: 22 min. Ingredients: 1 lb. hamburger 1 cup minced onion 1 egg 1/4 cup milk 1/4 cup bread crumbs 1 tsp. salt 1/4 tsp. pepper 2 tbl. cooking oil 2 (8 oz.) cans tomato sauce 1/2 cup brown sugar 2 tbl. vinegar 1 tsp. seasoned salt Directions: Combine first seven ingredients and shape into 12meatballs. Brown in oil in skillet, remove excess fat. Combine tomato sauce, brown sugar, vinegar and seasoned salt. Pour over meatballs. Simmer over low heat 10-15 minutes, turning frequently until meatballs are well glazed. Serve over rice or noodles. 15 MINUTE TURKEY CHEF'S SALAD Prep and Cook Time: 15 min. Ingredients: 1⁄2 lb mixed salad greens 1 cup fresh basil leaves torn into pieces 3⁄4 lb sliced turkey breast 1 small jar of prepared roasted peppers, (about 7 oz) 4 oz Kalamata olives 1⁄2 basket cherry tomatoes, cut in half 1 medium avocado cut into cubes *optional 4 oz goat cheese Dressing: 2 TBS balsamic vinegar 2 TBS extra virgin olive oil Salt and cracked black pepper to taste Directions: Rinse and dry salad greens. This is done best in a salad spinner. Divide between 4 plates and top with rest of ingredients. Whisk together vinegar, oil, salt and pepper and drizzle on top of salad. Serves 4 POACHED EGGS, COLLARD GREENS & SHIITAKE MUSHROOMS Prep and Cook Time: 20 min. Ingredients: 6 cups chopped collard greens (stems removed) 1 medium onion cut in half and sliced thin 6 fresh shiitake mushrooms, sliced medium thickstems removed 4 fresh free range chicken eggs about 4 cups water 1 TBS apple cider vinegar, or any white winevinegar Dressing: 1 TBS fresh lemon juice 1 TBS minced fresh ginger 3 medium cloves garlic pressed 1 TBS soy sauce 1 TBS extra virgin olive oil salt and white pepper to taste Directions: Bring lightly salted water to a boil in a steamer.Rinse greens well, fold leaves in half and pull or cut out stem. Discard stems. Chop leaf and steamfor about 7 minutes. Add mushrooms, onion and steam for another 5 minutes. While steaming greens, get ready for poaching by bringing water and vinegar to a fast simmer in a small, shallow pan. You can start on high heat, and once it comes to a boil, reduce heat to a simmer before adding eggs. Make sure there is enough water to cover eggs. Mix together lemon juice, ginger, garlic, soy sauce, olive oil, salt, and pepper in a small bowl. When greens are almost done poach eggs until desired doneness. This will take about 5 minutes, or just until the white is set and the yolk has filmed over. Press greens with the back of a spoon slightly to remove excess water. Remove vegetables from steamer and toss with dressing. Remove eggs from water with a slotted spoon and place on plate of tossed greens. Serves 4 ITALIAN TOFU FRITTATA Prep and Cook Time: 30 min. Ingredients: 1 cup onion, chopped fine 4 cloves garlic, minced 1 cup zucchini, diced 1 cup red bell pepper, diced 2 cups finely chopped kale, (remove stems) 1 cup chopped fresh tomato 1⁄4 .cup chicken or vegetable broth 2 TBS red wine vinegar 5 oz firm light tofu, drained 4 egg whites 1 TBS dried Italian seasoning 1⁄4 tsp turmeric salt and white pepper to taste 2 TBS chopped fresh parsley Directions: Prepare vegetables by chopping them and having them ready. Pureé tofu with egg whites, Italian seasoning and turmeric in blender. In 10 inch stainless steel pan, Healthy Sauté onion, garlic, zucchini, bell pepper, kale, and tomato for about 1 minute over medium low heat, stirring often. Add broth and red wine vinegar. Pour tofu mixture over vegetables, cover and cook over low heat until mixture is completely firm and cooked, about 12 minutes. Top with chopped parsley. Serves 4 Call 267-314-7888 for a weight loss consultation. |
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