Eating Stella Style: Low-Carb Recipes for Healthy Living

by George Stella, Christian Stella

Overview

Professional chef George Stella serves up a feast of inspiration and 125 delicious recipes to kick-start any weight-loss plan!

George Stella lost more than 250 pounds on a low-carb eating plan and has turned thousands of fans on to Stella Style -- eating fresh, natural foods prepared with minimum effort for maximum taste. In Eating Stella Style, he shows readers how to tailor his recipes to fit any personalized weight-loss plan, whether it's low carb, low fat, or low calorie. He inspires even the most jaded dieters to begin a new eating lifestyle and shows them how to stay on track.

But Eating Stella Style is really about mouthwatering recipes: How does a Hot Ham and Cheese Egg Roll sound for breakfast? Or Strawberry and Mascarpone Cream Crêpes, Stella Style Baked Eggs Benedict, or Coconut Macaroon Muffins? For lunch or dinner, choose Grilled Portabella and Montrachet Salad, Wood-Grilled Oysters with Dill Butter, Kim's Stuffed Chicken Breasts with Lemony White Wine Sauce, Shaved Zucchini Parmesan Salad, or Spaghetti Squash with Clams Provençal Sauce. Satisfy your snack cravings with Better Cheddar Cheese Crisps, Devilish Deviled Eggs with Tuna, or Cheesy Pecan Cookies. And for dessert, try Pumpkin Pound Cake, Lemon Meringue Pie, Honeydew and Blackberry Granita, or Chocolate Pecan Truffles.

Perfect for both devoted Stella Style fans and new converts, Eating Stella Style will tempt you with tasty, flexible recipes that satisfy everyone!

Product Details

ISBN-13:	9781416590491
Publisher:	Simon & Schuster
Publication date:	11/01/2007
Sold by:	SIMON & SCHUSTER
Format:	eBook
Pages:	272
File size:	10 MB

About the Author

George Stella, a professional chef for more than twenty years, is the author of George Stella's Livin' Low Carb and the host of the Food Network's Low Carb and Lovin' It. He lives with his wife and sons, Anthony and Christian, in Norwalk, Connecticut.

Read an Excerpt

Introduction: Getting Started

Where to start, where to start?

Let's start fresh.

I'm George Stella, professional chef and champion of fresh, healthy foods that taste great! I call it Stella Style.

It seems like only yesterday that I tipped the scales at a whopping 467 pounds. That's right, 467 pounds!

Now, I'm healthier than I've ever been!

What do you have to lose?

Over the past seven years, my family and I have dropped a combined total of 560 pounds. We've exchanged our old habits for new, healthier ones, and we've never felt better! I'm traveling in airplanes without having to ask for a seatbelt extender. I'm fitting into smaller and smaller clothes, and no longer have to shop from specialty "big men's" catalogs.

I feel like I'm finally living the life I always should have had.

Even now, after losing more than 260 pounds and keeping the weight off for years, it's still painful for me to think back to what my life was like then. When my whole family was overweight, we couldn't do anything without attracting attention -- the stares of strangers were something we came to expect! Now, when I'm spotted in the fresh produce section of my local grocery store, I'm not getting glaring looks, and children aren't hiding behind their mother's legs. When people point at me, it isn't because I'm fat; it's because I'm the low-carb chef from TV.

Sometimes, when I need a few ingredients for my newest recipe, a trip to the store can take hours! Seems everyone knows my name! Seems everyone has been inspired by my family's weight loss and are hungry for more. More often than not, they'll ask --

Where should I start? Or...

How do I get started? Or...

How did you start?

Stella Style...A Fresh Start

Stella Style is, quite simply, how we did it. It is our recipe for weight-loss success.

My family's fresh start began the moment my wife and I decided to give the low-carb lifestyle a try. We swapped our sugar-filled highly processed packaged foods for wholesome fresh foods that were naturally low in carbohydrates. We rethought the way we cooked, shopped, and ate. We rethought the way we lived.

Over the years, our eating philosophy evolved into something we call Stella Style. What began as a strict low-carb "diet" has grown into a flexible lifestyle that allows us to eat a broad range of healthy and fresh foods that taste great.

For me, Stella Style means preparing simple meals using the best kind of food -- fresh food. There's no reason to sentence yourself to tasteless, monotonous menus: With Stella Style, you'll eat low-carb meals, snacks, and desserts that are delicious and satisfying. Most important, you'll eat food that you love, without pinching on the portions!

With Stella Style, you'll learn to:

• Eliminate all the "white stuff" from your diet. This means refined sugars, white flour, and potatoes.
• Replace processed foods with fresh, healthy choices.
• Shop the outer aisles of your grocery store for fresh, healthy foods.
• Select the right, high-fiber veggies.
• Get into your kitchen and COOK!
• Reinvent your high-carb favorites with low-carb alternatives.
• Eat well-rounded meals.
• Surround yourself with a strong support system.
• Identify the right foods without obsessing over each and every carb.
• Keep menus simple while still staying creative.
• Eat until you're satisfied.

Living by these simple guidelines gave my family and me a fresh start and a new lease on life. I want this book to do the same for you. I want to give you your fresh start toward success. Hey, I feel so great, I'm eating such delicious food, how could I not tell the world?

This book is put together for anyone who's trying to lose weight.

In Stella Style, I'll give you all the information you need to make each and every recipe your own. I'll show you how to reinvent old favorites and create a few new ones along the way, so you'll never get bored or hungry. I think you'll find Stella Style to be simple, satisfying, and extremely flexible. I wouldn't have it any other way! What I know works for everyone is food that just tastes good.

I've included not only carb counts for each and every recipe, but the calories, fat, protein, and fiber content as well, so whether you're just starting out or heading into the home stretch, you can tune the recipes to your liking. My sons have stepped in to offer some Healthful Hints, so you can lower some of those calorie and fat counts without sacrificing flavor.

The recipes in this book are for everyone. They all make the most of fresh, wholesome ingredients. Once you give them a try, I'll bet you never go back to your old eating habits again.

I sure didn't.

Copyright © 2006 by George Stella, Inc.

Table of Contents

Contents

Acknowledgments

Introduction: Getting Started

How to Get a Fresh Start Stella Style

Breakfast Best Bets

Savories

Riviera Omelet

Hot Ham and Cheese Egg Roll

Asparagus and Cheese Soufflé

Rachel's Birthday Omelet

Stella Style Baked Eggs Benedict

Greek Frittata

Southwestern Breakfast Bites

Sweets

Cinnamon Toast Pancakes

Strawberries and Mascarpone Cream Crêpes

Cranberry Pumpkin Muffins

Coconut Macaroon Muffins

Christian's Banana Bread Muffins

April's Recipe for Success

Satisfying Snacks

Curried Walnuts

Boiled Spiced Edamame

Fresh Raspberry Fruit Dip

Herb Boursin Cheese Spread

Turkey Divan Roll-Ups

Devilish Deviled Eggs with Tuna

Stella Style Goldfish Crackers

Better Cheddar Cheese Crisps

Cheesy Pecan Cookies

Starters

Jamaican Jerk Sea Scallop and Shrimp Brochettes

Ham, Asparagus, and Boursin Pinwheels

Buffalo Shrimp Cocktail

Bueno Jalapeños

Wood-Grilled Oysters with Dill Butter

Chicken Pesto Skewers

Bacon-Wrapped Teriyaki Scallops

French-Style Mussels

Clams Parmesan

Melon and Prosciutto Bites

Condiments, Spices, and Dressings

Almond Flour

Dressings and Marinades

Basic Vinaigrette

Wasabe Ginger Vinaigrette

Basil Pesto

BBQ Rub

Herb Rub

Salsas and Sauces

Cool Cucumber Chipotle Chutney

Easy Tzatziki Sauce

Foolproof Hollandaise Sauce

Low-Fat Hollandaise Sauce

Mornay Sauce

Dill Butter

Quick and Easy Ketchup

Summer Squash Salsa

Totally Tartar Sauce

Jenny's Recipe for Success

Salads and Soups

Liz's Fast Fiesta Salad

Blackened Salmon Salad Niçoise

Grilled Portabella and Montrachet Salad

Grilled Rosemary-Ginger Pork Tenderloin and Peach Salad

Iceberg Prairie Salad with Smoky Green Chile Ranch Dressing

Stella Style Chef's Salad

Chicken Fajita Salad

Shaved Zucchini Parmesan Salad

Jicama Slaw

Cream of Asparagus Soup

Mushroom Florentine Soup

Meats

Pork Souvlaki with Easy Tzatziki Sauce

Jamaican BBQ Ribs

Mojo Pork Roast

Uncle Al's Sausage and Peppers Casserole

Cuban Lettuce Wraps

Crazy Egg Meatloaf

Ernie's Greco-Roman Rib Eyes

Boredom-Bashing Burger Ideas

Grilled Marinated Flank Steak

Ground Beef Stroganoff

Herbed Filet Mignon with Red Wine Mushrooms

Steph's Chuck Pot Roast

Grilled Herb Lamb Chops

Ginger Pan-Fried Pork Chops

Herb-Roasted New York Strip Sirloin

Poultry

Kim's Stuffed Chicken Breasts with Lemony White Wine Sauce

Family-Style Chicken

Herb-Roasted Chicken Breasts

Easy Cheesy Chili Chicken

Turkey Fajita Wraps

Gourmet Chicken Stir-Fry

General Tso's Chicken

Chicken Saltimbocca

Curried Chicken Thighs

Grilled Basil-Marinated Chicken

Fish and Seafood

Blackened Salmon (or Chicken Breast)

Chili-Rubbed Baked Salmon

Roasted Pecan and Herb-Crusted Salmon

Thai Scallop and Prawn Stir-Fry

Monkfish Kebabs

Fried Ipswich Clams

Spaghetti Squash with Clams Provençal Sauce

Baked Stuffed Shrimp Mornay

Tilapia and Prawn Mousse Roulades

Kristy's Recipe for Success

Vegetables

Green Beans Casserole

Grilled Portabellas, Peppers, and Squash

Roasted Vegetables

Spinach, Roasted Peppers, and Artichoke Sauté

Summer Squash Sauté

Braised Texas Cabbage

Wild Mushroom Brochettes

Baked Zucchini Fries

Cauliflower Rice Pilaf

Vegetarian Entrées

BBQ Baked Soybeans

Cauliflower "Mac" and Cheese Casserole

Italian Marinated Vegetables

Eggplant Rolatini Casserole

Cauliflower Hash Browns

Beverages

Spiked Tea

White Wine Sangria

Frozen Margaritas

Anthony's Berry Good Smoothies

Fresh Fruit Slushees

The Danny Cocktail

Dinah's Recipe for Success

Desserts

Bites

Chocolate Pecan Truffles

Rachel's Marvelous Macaroons

Chocolate Almond Finger Cookies

Baked Meringue Cookies

Cinnamon Crisps

Slices

Pumpkin Pound Cake

Breadless Bread Pudding

Tiramisù for You

Lemon Meringue Pie

Spoonfuls

Balsamic-Grilled Strawberries and Cream

Fresh Berries and Sabayon

Frozen Custard Ice Cream

Panna Cotta and Cranberry Martinis

Honeydew and Blackberry Granita

Index

Editorial Reviews

The host of the Food Network's Low Carb and Lovin' It turns his popular show into text, punctuated by many exclamation points. He has a lot to be excited about: in the introduction, Stella offers his own case history as encouragement, explaining how he lost 260 pounds and helped his wife and children trim down, too, by avoiding sugar, flour and other insulin elevators. The first chapters share tips on building a strong support system and eating until you're satisfied, reading labels and shopping the outer aisles of the supermarket. Most of these will be self-evident to anyone who's tried to diet before; what Stella brings to the equation is a folksy optimism and a Dad-like sense of humor. Building on the Atkins diet, Stella's plan emphasizes fresh whole foods, and most of the recipes are starchless versions of casual restaurant cuisine, like Chicken Fajita Salad, Chili-Rubbed Baked Salmon, and Lemon Meringue Pie. Stella acknowledges the importance of moderation and shows readers how to prepare the occasional sweet, plate of pancakes or cocktail. While neither the diet nor the food are innovative, this work will surely resonate with some readers. (Jan.) Copyright 2005 Reed Business Information.

Publishers Weekly

The old adage of writing about what you know still holds true. In this case, Stella is a chef and also a successful dieter, having lost 260 pounds and kept it off; his family lost a combined total of 300 additional pounds. They did it with low-carbs and fresh foods. The emphasis of this book is staying away from processed foods, whatever their carb counts, and returning to the kitchen. The author outlines his plan and the difficulties with weight that led him and his entire family to it in a substantial introduction. This is followed by approximately 125 recipes ranging from appetizers to desserts, yes, low-carb (often using almond flour and sugar substitutes). Each recipe is accompanied by a sidebar detailing servings, prep time and cook time, and nutritional information. Ways to lower the fat content for each recipe are also provided for those trying to reduce calories as well as carbs. Overall, recommended for cookery collections where low-carb is still of interest.-Susan Hurst, Miami Univ. Libs, Oxford, OH Copyright 2005 Reed Business Information.

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