About George Stella

George Stella has been a member since October 27th 2012, and has created 67 posts from scratch.

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This Author's Website is http://stellastyle.com

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3 Complete George Stella Low Carb Cookbook downloads ONLY $5.99 !!!

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Welcome to our newly remodeled website!

Hi All!

Happy Holidays and Welcome to our newly remodeled website!

We are still under construction here at stellastyle.com, but go ahead and take a look around, and you will find many new features such as FREE videos and recipes!  

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George and Rachel


Crazy Egg Meatloaf

Crazy Egg Meatloaf
I had just invented the recipe and cut the first slice when Christian exclaimed, “That’s a crazy looking meatloaf!” That was all I needed to hear, and the recipe had a name! It’s a fitting name, too, because of the crazy way this recipe was invented; after Easter, we had tons of leftover colored hard-boiled eggs, and I decided to just stuff a meatloaf with them. The result was a very unique dish that demands conversation. It’s easy and quick to make–just make sure to follow the recipe…eggs-actly!


Recipe by:
Category: meats
Serves: 8
Prep time: 
Cook time: 
Total time: 

  • 2 pounds ground chuck (may use meat loaf mix with ground pork)
  • 2 large eggs
  • ½ cup grated Parmesan cheese
  • ¼ cup small diced red onion
  • ¼ cup diced roasted or fresh red bell peppers
  • 2 tablespoons chopped fresh parsley leaves
  • 2 cloves garlic, minced
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 5 hard-boiled eggs, peeled
  • 4 tablespoons Quick and Easy Ketchup, optional (Recipe Separate)

  1. Preheat oven to 350° F.
  2. In a large bowl, mix together the beef, eggs, Parmesan, vegetables, herbs, and seasonings.
  3. Place ½ the mixture into a 5 by 9-inch loaf pan.
  4. Line the hard-boiled eggs end to end down the center and cover with the remaining beef mixture and press down lightly.
  5. Spread the no-sugar ketchup, if desired, over the top of the meatloaf and bake for about 1 hour and 15 minutes, or until the temperature on a meat thermometer registers 165° F. Drain fat and let rest at least 10 minutes before cutting into 8 equal slices.

Helpful Tip
The vegetables in this recipe will help keep this dish moist, so a very lean ground beef such as ground sirloin can be used to limit fats. Leave off the sugar-free ketchup and use low fat cheese to lighten it up even more.

Nutrition Information
Calories: 220   Fat: 10   Net Carbs: 2   Fiber: 0   Protein: 29  


Homemade Whipped Cream

Homemade Whipped Cream
This is a super-quick and easy dessert you can whip up in no time. It’s great on it’s own to help stop cravings for something sweet or can be used to top some sugar-free Jell-O or our Quick and Easy Crêpes!


Recipe by:
Category: desserts
Serves: 12
Prep time: 
Total time: 

  • 1 cup heavy cream
  • ⅓ cup sugar substitute (we use Splenda)
  • 1 teaspoon no sugar added vanilla extract

  1. With an electric mixer on high speed whip the heavy cream until frothy. Add the sugar substitute and extract and whip on high speed until soft peaks form. Be careful not to overwhip, or the cream will break down.

Helpful Tip
Store leftovers in a pastry bag or glass dish with a lid and refrigerate

Nutrition Information
Calories: 70   Fat: 7   Net Carbs: 1   Fiber: 0   Protein: 0  


Blackened Salmon or Chicken Breast

Blackened Salmon or Chicken Breast
I cannot begin to tell you all the uses for blackened salmon or chicken breast. There are just way too many options –and it’s so easy and quick to make! I suggest making extra, and individually wrapping the leftovers. Great for the microwave or for grab-and-go gourmet meals! Make sure to turn your overhead exhaust fan on before starting to cook.


Recipe by:
Category: seafood
Serves: 2
Prep time: 
Cook time: 
Total time: 

  • 2 (6-ounce) skinless, boneless salmon fillets or 2 (8-ounce) skinless, boneless chicken breast halves, pounded thin.
  • 3 tablespoons Blackening Spice, (ingredients below)
  • 2 tablespoons canola oil
  • 1 lemon, cut into 8 wedges
  • Blackening Spice Ingredients:
  • 5 tablespoons kosher salt
  • 5 tablespoons paprika
  • 1 tablespoon dried thyme
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon garlic powder
  • ½ teaspoon cayenne pepper
  • ½ teaspoon ground white pepper

  1. Mix all the blackening spice ingredients well. Store in a sealed container or spice canister.
  2. Coat the salmon or the chicken filets with about 1½ tablespoons of the blackening spice.
  3. Add the oil to a large cast-iron skillet and place over high heat until almost smoking hot.
  4. Place the salmon filet or chicken breast gently in the skillet and sear for about 3 minutes on one side and then flip over and turn the heat down to medium. Cook the salmon until it’s slightly pink in the center, about 2 minutes more; or cook the chicken until cooked through, about 3 to 4 minutes more. Garnish with lemon wedges and serve as an entrée with your favorite vegetables or over a fresh salad!

Helpful Tip
Using flavorful spices like the blackening spice recipe below to season everything from vegetables to meats allows for less use of fats like butter while still tasting great.

Nutrition Information
Calories: 310   Fat: 14   Net Carbs: 3   Fiber: 1   Protein: 38