BBQ Deals Blog

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George lost weight with Stella Style: “eating fresh foods, using low-carb ingredients to reinvent your old favorites, developing better eating habits, and, most of all — eating food you love!” And he wasn’t the only one: The entire Stella family shed more than 560 pounds.

In Livin’ Low Carb, George has brought together more than 125 of the Stella family’s favorite recipes. For breakfast there are Blueberry Pancakes or George’s Gorgeous Macadamia Banana Muffins. For lunch or dinner try Low-Carb Pizza, Tequila Chicken Quesadillas, Spaghetti Squash Alfredo, Lasagna, Anaheim Shrimp Scampi, and Southern Fried Chicken. And don’t forget soups, salads, and vegetables! You’ll find recipes here for Key West Caesar Salad, Turkey Vegetable Soup, and Garlic Mock Mashed Potatoes. If it’s sweets you crave, try Chocolate Pecan Brownies or New York Ricotta Cheesecake. There are also party recipes (Nutty Muddy Trail Mix, Teriyaki Sesame Tuna Skewers), tasty drink concoctions (Strawberry Milkshakes, Lemon-Lime Slushees), and a wide array of condiments and dressings (including Quick and Easy Ketchup and Thousand Island Dressing).

These recipes feature easy-to-find, low-carb ingredients that will fit any budget. More than just a cookbook, Livin’ Low Carb is a practical guide to a sustainable low-carb lifestyle.Amazon.com Review
George Stella’s Livin’ Low Carb has little in common with diet books: In fact, it’s got more in common with a cookbook you might have bought for yourself when you first moved out on your own. The style is casual and approachable, with no tense lists of diet-related details or overly-complex recipes, and cooking techniques require little more than a working stove and a frying pan.

George Stella (along with pastry chef-wife Rachel) have developed a wide range of recipes designed to compliment Atkins and other low-carb diet regimens. Rather than relying on packaged convenience foods that meet these dietary standards, they focus on home-cooked meals that satisfy the demands of low carb life without tasting like they were baked up in a factory. Flavors include Chinese (Szechuan stir-fry), Italian-American (clams casino), Southern (fried chicken), and American sweets (chocolate chip muffins and no-bake Key lime cheesecake). Snacks, salads, entrees, and desserts all see equal amounts of attention.

There’s a heavy reliance on the sugar substitute Splenda, but in general this is real food for daily life. The condiment chapter contains homemade versions of ketchup, mustard sauce, barbecue sauce and even Thousand Island dressing, and makes a simple place to get started even if the only kitchen appliance you’re comfortable with is a can opener. Each recipe clearly notes “special equipment” (like 8-inch square pans) as well as the yield, net carbs per serving, and separate times needed for prepping and cooking.

Because of the sugar substitute and number of recipes that alter classics in ways that compromise traditional textures in favor of lowering carbs (such as noodle-free lasagna), the book is most likely to be used by dieters, rather than all home cooks. Still, if you’re looking for easy ways to tinker with your food intake that doesn’t involve packaged mixes from the diet industry, Stella offers plenty of tasty options. –Jill Lightner

George Stella’s Livin’ Low Carb: Family Recipes Stella Style

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King of the ring and king of the grill, George Foreman joins forces with chef Barbara Witt to provide zesty, all-new dishes for grill and rotisserie cooking.

Let George Foreman and Barbara Witt show you how you can easily make delicious meals that will satisfy your need for speed and your family’s need for a good, home-cooked meal. Foreman and Witt have created tasty recipes for meats, poultry, seafood, vegetables, innovative grilled salads, pasta sauces — even pizza — that can be prepared indoors, using an electric or stovetop grill; or outdoors, on an electric, charcoal, or gas-powered barbecue.

Complete with nutritional information, the recipes in the Big Book of Grilling, Barbecue, and Rotisserie reflect an international range of flavors — Caribbean, Pan-Asian, and Latin — and provide new twists on All-American favorites. There are even suggestions for side dishes, some of which can be prepared on the grill right alongside the main course. You’ll find everything you need to know about equipment; ways to maximize flavor by using rubs, pastes, marinades, and brines; and how to find and use the best meats and ingredients.

Whether you want a quick-fix family meal, a backyard barbecue feast, or an elegant dinner party, you’ll find the perfect recipe in George Foreman’s Big Book of Grilling, Barbecue, and Rotisserie.

Recipes Include:

Fiery Orange Sesame Flank Steak • East Indian Lamb Patties • Butterfly Pork Chops with Apricots Tuna Tostadas • Barbecued Baby Back Ribs • Ham Steak with Peach Chutney • Spicy Lime and Cilantro Chicken • Prosciutto-Wrapped Scallops on Creamy Spinach • Herb- and Parmesan-Crusted Chicken Breasts • Moroccan Cornish Hen • Duck Out of Africa • Crispy Cajun Catfish with Sun-Dried-Tomato Sauce • Linguine with Lobster Tarragon • Carib Beef and Mango Burger .White Pizza Portobello • Carol’s Tropical Turkey Salad • Mixed Mushroom Fettuccine • and many more!

Amazon.com Review
George Foreman is a world boxing champ–and a cookbook author. For his Big Book of Grilling, Barbecue, and Rotisserie, the genial endorser of the widely popular Grilling Machine offers 75 recipes for meat, poultry, fish, vegetables, and more–dishes devised by his coauthor, Barbara Witt. “In this cookbook you will travel with me and visit Europe, Mexico, the Caribbean, Africa, Latin America, and finally home to America,” says Foreman. That’s a lot of travel, but Witt’s accessible recipes are full of big, exciting flavor and should become favorites of outdoor and indoor grillers alike.

Beginning with useful information about grilling equipment–the recipes are tailored to work using rotisseries, open-flame, and indoor and outdoor electric grills–the book then dishes up winners like Kingwood Skirt Steak with Grilled Bananas, Barbecued Spicy Lime and Cilantro Chicken, and Ginger Shrimp with Mango Mayonnaise. A chapter on burgers and pizza offers a particularly innovative assortment of those treats, among them the Open-Face Catfish Burger and grilled pizzas like the knockout (how else to put it?) pie topped with charred red and white onions, prosciutto, and black walnuts. Throughout, the book provides useful tips and nutritional breakdowns for the recipes, which take advantage of the microwave and other timesaving preparation techniques. This is another Foreman winner. –Arthur Boehm

George Foreman’s Big Book of Grilling, Barbecue, and Rotisserie: More than 75 Recipes for Family and Friends