Grilled Mojito Chicken

Grilled Mojito Chicken
Grilled Mojito Chicken

 

Recipe by:
Category: poultry
Serves: 6
 
Prep time: 
Cook time: 
Total time: 

Ingredients
  • 6 boneless, skinless chicken breasts
  • ½ cup lime juice
  • ¼ cup rum (may use sherry vinegar or red wine vinegar)
  • 2 tablespoons vegetable oil
  • ½ cup mint leaves, finely chopped
  • ¼ cup bulk sugar substitute (recommended: Splenda)
  • 1 tablespoon grated lime zest
  • 1 clove fresh garlic, minced
  • 1 tablespoon ground cumin
  • ½ teaspoon onion powder
  • ½ teaspoon cayenne pepper, optional
  • 2 teaspoons kosher salt
  • ½ teaspoon black pepper

Instructions
  1. Place the chicken breasts in a 1-gallon food storage bag or plastic container.
  2. Whisk together all remaining ingredients and pour over the chicken in the bag. Seal or cover, and refrigerate for 2 hours before cooking. (Do not marinate overnight when using lime juice as it will cook and break down the meat.)
  3. Once chicken is marinated, build a charcoal fire or preheat a gas grill or grill pan to high. Remove the chicken from the bag and discard the used marinade.
  4. Place the chicken breasts on the grill and cook about 10 minutes on each side, or until an instant-read thermometer stuck in the thickest piece reads 165°F. Serve garnished with lime and sprigs of mint.

Helpful Tip
The marinade in this recipe works great for pork or seafood as well. For extra-large or very thick chicken breasts, simply filet them in half and they will both marinate and cook in about ½ the time.

Nutrition Information
Calories: 300   Fat: 9   Net Carbs: 2.5   Fiber: 1   Protein: 48.5  

© George Stella. All rights reserved. Do not copy without permission.

Low Carb Southern Fried Chicken

Low Carb Southern Fried Chicken

5.0 from 2 reviews

Low Carb Southern Fried Chicken

 

Recipe by:
Category: poultry
Serves: 4
 
Prep time: 
Cook time: 
Total time: 

Ingredients
  • 3 to 6 cups vegetable oil, for frying
  • 3 large eggs
  • ¼ cup heavy cream, may use water
  • 2⅓ cups soy flour
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon poultry seasoning
  • 1 whole chicken, cut into 8 pieces, or 3 pounds boneless chicken breasts
  • Salt and black pepper

Instructions
  1. Preheat the oven to 350°F.
  2. Place a deep, heavy pot over medium-high heat and fill with at least 1 inch vegetable oil for boneless chicken, or at least 2 inches for whole pieces. Heat the oil to 350°F. It’s very important to monitor and maintain the temperature, or the soy flour breading, as well as your oil, will burn. (Portable deep fryers are great for this recipe, but if you don’t have one, you can use a candy thermometer. Be careful!)
  3. In a medium bowl, mix the eggs and cream to make an egg wash. In a larger bowl, mix the soy flour, salt, pepper, garlic powder, and poultry seasoning together to create the breading.
  4. Season the chicken well with salt and pepper. Dip each piece first in the breading, then in the egg wash, then back in the breading again, making sure to coat well on all sides. Shake off any excess breading.
  5. Carefully place the chicken pieces in the hot oil using a slotted spatula or spoon (wear mitts, please!) and fry until golden brown and crisp—usually just a few minutes is enough. Remove the chicken pieces and drain on paper towels.
  6. Place the chicken pieces on a baking sheet. Boneless chicken breasts, if thinly cut, may cook all the way with frying alone, but a cut-up whole chicken will not. Because the soy flour browns long before the chicken is cooked, it’s best to finish the chicken by baking in the oven. Bake boneless chicken for 10 minutes, or chicken on the bone for 20 to 25 minutes. A meat thermometer inserted into the thickest part of the chicken should register at least 165°F. Serve immediately.

Helpful Tip
Ask your grocery store’s butcher to cut a whole chicken into the breasts, thighs, wings, and legs if you don’t feel confident enough to do it yourself.

Nutrition Information
Calories: 425   Fat: 20   Net Carbs: 8   Fiber: 3.5   Protein: 50  

© George Stella. All rights reserved. Do not copy without permission.

Berry Good Smoothies

Berry Good Smoothies
Berry Good Smoothies

 

Recipe by:
Category: desserts
Serves: 3
 
Prep time: 
Total time: 

Ingredients
  • ½ cup frozen strawberries
  • ¼ cup frozen raspberries
  • ¼ cup frozen blueberries
  • 1 cup no sugar added soy milk
  • ¼ cup artificial sweetener
  • ¼ teaspoon imitation vanilla extract (no sugar added)
  • Special Equipment: Blender

Instructions
  1. Blend all ingredients in a blender until smooth.

Helpful Tip
Add a little water if it’s too thick to blend. Don’t add too much, or it’ll wash out the flavor.

Nutrition Information
Calories: 70   Fat: 2   Net Carbs: 3   Fiber: 3   Protein: 4  

 © George Stella. All rights reserved. Do not copy without permission.

Praline Pumpkin Pie

Praline Pumpkin Pie
Praline Pumpkin Pie

 

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

Ingredients
  • CRUST
  • 2 tablespoons butter
  • ½ cup finely chopped pecans
  • ½ cup bulk sugar substitute (recommended: Splenda)
  • ⅛ teaspoon salt
  • ⅛ teaspoon ground cinnamon
  • FILLING
  • 1 (15-ounce) can pure pumpkin (not pumpkin pie filling)
  • ¾ cup bulk sugar substitute (recommended: Splenda)
  • 1 tablespoon plus a dash more pumpkin pie spice
  • 1¼ cups heavy cream
  • 4 large eggs

Instructions
  1. Preheat the oven to 350°F.
  2. To make the crust, melt the butter in a small saucepan or in the microwave and mix all the crust ingredients together in a small bowl.
  3. While the mixture is still warm from the butter, press it down evenly over the bottom of a 10-inch deep pie pan. Bake for about 5 minutes, until browned, and remove the crust from the oven. Turn the oven up to 425°F.
  4. To make the filling, place all the filling ingredients
  5. in a medium bowl and whisk together.
  6. Pour the filling into the crust. Bake for 15 minutes, and then reduce the heat to 350°F. Continue to bake for an additional 50 to 55 minutes until done. (To test for doneness, stick a toothpick in the center; if it comes out clean, the pie is done.) Cool on the counter for at least 30 minutes, and then chill for at least 3 hours before serving. Try serving with a dollop of sugar-free whipped cream.

Helpful Tip
While we often whip our own, most grocery stores now carry real “no sugar added” whipped heavy cream in a can (Land-O-Lakes brand).

Nutrition Information
Calories: 130   Fat: 11.5   Net Carbs: 2.5   Fiber: 1.5   Protein: 3  

© George Stella. All rights reserved. Do not copy without permission.

Fresh Fruit Pizza

Fresh Fruit Pizza
Fresh Fruit Pizza

 

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

Ingredients
  • NUT CRUST
  • 2½ cups almond flour
  • ½ cup bulk sugar substitute (recommended: Splenda)
  • 8 tablespoons butter, melted and warm
  • CREAM CHEESE FILLING
  • 16 ounces cream cheese, softened
  • 1½ teaspoons vanilla extract
  • 1 large egg, beaten until frothy
  • TOPPINGS
  • 2 cups strawberries, hulled and sliced
  • 1 Kiwi, peeled and sliced

Instructions
  1. Preheat oven to 350°F and line a 12-inch pizza pan with parchment paper.
  2. In a large bowl, combine the crust ingredients, mixing well.
  3. While crust mixture is still warm from the butter, spoon it onto the lined pan and use a piece of plastic wrap to press it evenly over the bottom. Discard the wrap and bake crust 12 minutes, until lightly browned. Remove and let cool 30 minutes.
  4. Meanwhile, make the filling by whisking together
  5. all filling ingredients.
  6. Using a spatula, frost the cooled crust with the filling like a cake. Bake 15 minutes at 350°F.
  7. Remove from oven and decorate the warm pizza with the sliced fruit toppings, pushing each piece down slightly to stick.
  8. Chill pizza in the fridge for a minimum of 3 hours (or the crust may not hold together) before slicing into 12 thin slices.

Helpful Tip
This pizza may be topped with almost any of your favorite in-season fruits such as blackberries, blueberries, raspberries, peaches, pears, or even figs.

Nutrition Information
Calories: 305   Fat: 28   Net Carbs: 5   Fiber: 2.5   Protein: 7  

 © George Stella. All rights reserved. Do not copy without permission.

Stella Style Ricotta Cheesecake

Stella Style Ricotta Cheesecake
Stella Style Ricotta Cheesecake

 

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

Ingredients
  • Vegetable oil spray
  • 24 ounces cream cheese, softened
  • 1 cup extra-fine ricotta cheese (see helpful tip below)
  • 1½ cups bulk sugar substitute (recommended: Splenda)
  • ⅓ cup heavy cream
  • 1 tablespoon pure vanilla extract
  • 1 tablespoon fresh lemon juice
  • 2 large eggs
  • 3 large egg yolks

Instructions
  1. Place the oven rack in the center position and preheat to 400°F. Spray an 8-inch springform pan with vegetable oil spray.
  2. Wrap the entire outside of the springform pan in aluminum foil to prevent any water from seeping into the cake.
  3. Make a water bath so the top of the cheesecake won’t split as it bakes: Pour about 1 inch hot water into a shallow roasting pan big enough to hold the cake pan and place it on the center rack of the oven to heat.
  4. With an electric mixer on low speed, beat the cream cheese, ricotta, and sugar substitute for about 1 minute, until well blended.
  5. In a separate bowl, whisk the cream, vanilla, lemon juice, eggs, and egg yolks until blended.
  6. Turn the mixer on medium speed and slowly pour the egg mixture into the cream cheese mixture. Beat just until blended; be careful not to over-whip.
  7. Pour the batter into the greased springform pan and smooth the top with a spatula. Place the pan in the heated water bath and bake for 15 minutes.
  8. Lower the oven temperature to 325°F. Continue baking for about 1 ½ hours, until the top is a light golden brown and the cake is pulling away from the sides of the pan.
  9. Remove from oven and let cool on counter for 1 hour, and then refrigerate at least 8 hours before slicing to serve.

Helpful Tip
We usually process the ricotta cheese with a hand-blender or food processor until it is nearly as smooth as sour cream. It only takes about a minute and helps make for the smoothest cake.

Nutrition Information
Calories: 270   Fat: 24   Net Carbs: 4   Fiber: 0   Protein: 8.5  

© George Stella. All rights reserved. Do not copy without permission.

Zucchini Muffins

Zucchini Muffins
Zucchini Muffins

 

Recipe by:
Category: breakfasts
Serves: 12
 
Prep time: 
Cook time: 
Total time: 

Ingredients
  • Vegetable oil spray
  • 1½ cups soy flour
  • ½ cup finely diced zucchini, with peel on
  • 3 large eggs
  • ¾ cup heavy cream
  • ½ cup club soda
  • ⅓ cup bulk sugar substitute (recommended: Splenda)
  • 1½ teaspoons baking powder

Instructions
  1. Preheat the oven to 375°F. Grease a 12-cup muffin pan with vegetable oil spray.
  2. In a large bowl, whisk the remaining ingredients until completely blended. Fill muffin cups about two-thirds full with the batter.
  3. Bake for 20 to 25 minutes, until the tops start to brown. (Be careful not to overcook or they will be very dry.) The muffins are done when lightly browned or when a toothpick inserted in the center of a muffin comes out clean.
  4. Remove the muffins from the oven and let them cool for 5 minutes before removing from the tin. Serve warm with a pat of butter or at room temperature with cream cheese. Refrigerate any leftovers in a sealed container.

Nutrition Information
Calories: 85   Fat: 4.5   Net Carbs: 4   Fiber: 1   Protein: 7  

 © George Stella. All rights reserved. Do not copy without permission.

Cinnamon Toast Pancakes

Cinnamon Toast Pancakes
Cinnamon Toast Pancakes

 

Recipe by:
Category: breakfasts
Serves: 12
 
Prep time: 
Cook time: 
Total time: 

Ingredients
  • Vegetable oil spray
  • BATTER
  • 2 large eggs
  • ¼ cup water
  • 1 tablespoon vanilla extract
  • ½ cup almond flour
  • ¼ cup milled flax seed
  • ¼ cup bulk sugar substitute (recommended: Splenda)
  • 1 teaspoon baking powder
  • ⅛ teaspoon salt
  • CINNAMON SPRINKLE
  • ¼ teaspoon cinnamon
  • 1 tablespoon bulk sugar substitute
  • Butter (may use light, trans-fat free buttery spread)
  • Fresh blueberries or strawberries, for garnish

Instructions
  1. Grease a griddle or large skillet with vegetable oil spray and heat over medium-high heat.
  2. Mix all the batter ingredients in a bowl with a wooden spoon until well blended.
  3. Pour approximately 16 mini-cakes onto the hot griddle, and cook on the first side for 3 to 4 minutes until almost done, and then flip and cook for just another minute or so to finish. You may need to do this in 2 to 3 batches (as we use a very large electric griddle).
  4. Combine the cinnamon and sugar substitute and sprinkle over the hot cakes before serving. If desired, top with a pat of melted butter or fat-free margarine and garnish with fresh berries.

Helpful Tip
For a real treat, top with no sugar added whipped cream. While we often whip our own, most grocery stores now carry real “no sugar added” whipped heavy cream in a can (Land-O-Lakes brand).

Nutrition Information
Calories: 160   Fat: 11   Net Carbs: 4   Fiber: 4   Protein: 7  

 © George Stella. All rights reserved. Do not copy without permission.

Raspberry Drop Scones

Raspberry Drop Scones
Raspberry Drop Scones

 

Recipe by:
Category: breakfasts
Serves: 6
 
Prep time: 
Cook time: 
Total time: 

Ingredients
  • 2 large eggs, beaten until frothy
  • 1 cup almond flour (see recipe here)
  • ⅓ cup bulk sugar substitute (recommended: Splenda)
  • 1½ teaspoons baking powder
  • 1½ teaspoons vanilla extract
  • ½ cup fresh raspberries

Instructions
  1. Preheat the oven to 375°F and line a sheet pan with parchment paper.
  2. In a large bowl, combine all of the ingredients, except for the raspberries, and mix well to create a batter.
  3. Gently fold the raspberries into the batter and use a tablespoon to drop 6 evenly spaced scones on the lined pan (about 2 heaping tablespoons for each scone).
  4. Bake for about 15 minutes until scones begin to lightly brown. Let cool for 10 minutes before removing from the parchment paper and serving warm.

Nutrition Information
Calories: 125   Fat: 9.5   Net Carbs: 3   Fiber: 2.5   Protein: 5.5  

 © George Stella. All rights reserved. Do not copy without permission.