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Eating low carb isn’t tough, especially when it comes to snacks. Chef George Stella makes easy low carb options like turkey and Swiss BLT roll-ups, "Mock Raisinettes" with unsweetened chocolate and blueberries, and cinnamon pecans and almonds. George’s youngest son, Christian, also joins in to make his favorite, Philly Steak Salad with cheese. George finishes it off with a beverage everyone will love, a lemon lime slushee, perfect for after school or work. Top 5 Tips 1. Use whole or real mayonnaise. Low-fat or lite is usually an indication that sugar has added to make up for the loss of body and flavor from fat. 2. Most nuts are low carb, but overeating them is a problem. Avoid this by portioning them out. 3. Frozen blueberries can be used as a substitute for raisins. 4. You can set a good example for your kids by eating the right foods. It's also fun to cook with your kids. 5. Keep your fridge full of good low carb foods such as cheese and sliced meats. When anybody in the house is hungry or having a craving, they can just go and find some great low carb selections.

It's a quiet dinner at home, filled with some of your all-time favorite comfort foods and served TV dinner style! With Michael's recipes for Cup of Quick Minestrone , Turkey Polpettone Sandwich in Marinara, Parmesan Fries oven baked, Warm Bananas w/Brown Sugar & Bay leaf over Chocolate Cake Gameplan Day Before Party: Assemble and sauté soup (without pasta) for Super Quick Minestrone. Mix and simmer sauce (without sliced bananas) for Warm Bananas with Brown Sugar Sauce to top Chocolate Cake. Skim the simmering Minestrone and refrigerate it overnight. Remove Warm Bananas with Brown Sugar Sauce from the heat and refrigerate overnight. Prep, par-boil, drain, coat and refrigerate the potatoes for Parmesan Fries. Mix raw turkey with other ingredients and for Turkey Polpettone, refrigerate overnight. One Hour Before Party: Boil Pasta for Super Quick Minestrone, remove from pot and cover with olive oil to keep moist until ready to add to soup. Put Super Quick Minestrone on the stove to get back up to a boil. Take Par boiled potato sticks and bake them in the oven to bake. Begin to sauté the turkey patties for the Polpettone, and place the marinara on the stove to heat to combine with sandwich. Grate parmesan and top baking fries in the oven for Parmesan fries, place them back in the oven to melt cheese. Flip the turkey patties to brown on the other side, then lift and put them in the heated marinara sauce. Top with extra mozzarella. Slice crostini bread and place sauteed patties from the sauce in the sandwich bread for serving. Pull fries form oven to cool. As Guests Arrive: Add pasta to Super Quick Minestrone. Reheat and add bananas to Warm Bananas with Brown Sugar Sauce. Eat and enjoy, serving in TV Dinner trays if possible. Eat and Enjoy! Wine Recommendation 2001 Trefethen Merlot  

Don't miss this classic he-man, meat and potato meal as Michael hosts a monthly get together of men who love to cook. It's easier than it looks with Michael's special chef's secrets. While the men flex their culinary muscles, the women sit back and enjoy the show! Gameplan Day Before Party: Prepare and mix Arborio rice coating for onion rings and white beans Cook and cool white beans 2 Hours Before Party: Prepare Crispy White Beans in Chili Oil Hour Before Dinner: Prepare Onion Rings for Heirloom Tomato Stack Make Heirloom Tomato Stack with Onion Rings and Blue Cheese Caramelize onions for Asparagus Pasta dish Make Asparagus Pesto sauce, boil pasta Cut and prepare steaks At Party: Assemble Asparagus Pesto with Tiny Potatoes and Pasta Serve, Eat and Enjoy Wine Recommendation Gargiulo Vineyard Chianti

Michael liberates the tired (of cafeteria food), poor (from expensive lunches) and hungry masses with a brown baggin' party where everyone gets together to make lunch. Plus, special tips on transporting these delectable dishes and keeping them fresh! Gameplan 1 Day Before the Lunch Party: Toast Barley for Roasted Barley Salad. Simmer barley in chicken stock. Core and chop tomatoes for Roasted Tomato Soup. Roast chopped tomatoes with garlic, balsamic vinegar and olive oil. Mince and sauté onions, basil, and roasted tomatoes for Roasted Tomato Soup. Drain barley and set aside to cool. Puree roasted tomato mixture to soup consistency and cover and refrigerate overnight until ready to serve. Slice and roast zucchini for Frittata and Tomato Sandwich. Blend egg mixture for Frittata Sandwich. Remove roasted zucchini from over, chop into large pieces and stir into egg mixture. Cook frittata in a large skillet. Finish frittata by cooking under a broiler. Sprinkle with Provolone cheese. Set aside to cool. Cover and refrigerate overnight. Slice bread and line up on sheet pan. Drizzle with olive oil and season with salt and pepper. Toast bread slices in the oven. Cool and set aside. Chop and cook smoked bacon for Roasted Barley Salad. Chop zucchini, garlic, thyme and carrots for Roasted Barley Salad. Saute chopped vegetables in leftover bacon fact. Add apple cider vinegar to the pan to create dressing for salad. Assemble Roasted Barley Salad with barley, bacon, and dressed vegetables. Chop parsley and set aside for Roasted Barley Salad. Morning of the Lunch Party: Slice bread for Frittata and Tomato Sandwiches. Pack in paper bag. Pack toasted bruschetta slices into paper bag. Reheat Roasted Tomato Soup and pour into thermoses. Slice tomatoes thickly for Frittata and Tomato Sandwich. Pack into small plastic container. Pack salt and pepper and chili flakes. Stir reserved parsley into Roasted Barley Salad. Pack up salad. Slice Frittata and pack into container. Pack basil leaves into small container. At the Party: Assemble Frittata and Tomato Sandwiches. Serve Roasted Tomato Soup in mugs. Top with bruschetta slices. Serve Roasted Barley Salad. Eat and Enjoy!

Whether you catch and release or just spend a lazy Sunday on a lake, our picnic is the perfect thing to take on a boat or a hike in the great outdoors. With recipes for Pappa Al Pomodoro ; Corn on the Cobb Salad WRAPS ; Aqua Fresca di Fruitta (drink). Gameplan Day Before the Party: Peel and slice onions for Blue Cheese Dressing. Season and grill onions. Chop. Blend mayonnaise, sour cream, Tabasco, Worcestershire, blue cheese, salt and pepper, olive oil for dressing. Finish with chopped grilled onions. Pack dressing for picnic. Chop, puree and strain watermelon for Aqua Fresca di Fruitta. Season with sugar, salt, lime juice, water. Pour into individual drink containers. Reserve in refrigerator. Day of the Party (1 ½ hours before the picnic): Boil eggs for Corn on the Cobb Salad. Season and grill chicken breast for Cobb Salad. Cool, peel and chop hard boiled eggs. Cut grilled chicken into bite size pieces. Chop onions and slice garlic for Pappa al Pomodoro. Sauté garlic and onions and add chopped tomatoes, bread, water, basil and olive oil. Simmer soup. Day of the Party (1 hour before the picnic): Sauté the prosciutto for the Corn on the Cobb Salad. Slice fresh corn from cob. Chop tomatoes, avocados, romaine lettuce, iceberg lettuce. Pack corn, watercress, grilled chicken, hard boiled eggs, romaine lettuce, iceberg lettuce, prosciutto, avocados, tomatoes into a picnic container. Pack a small container of salt and pepper. Pack Pappa al Pomodoro soup into individual containers. Top with grated Parmesan. Pack some extra grated Parmesan. Pack sandwich wraps, Cobb Salad ingredients, Aqua Fresca di Fruitta, and soup. Eat and Enjoy!

Chef George Stella whips up a tasty breakfast that won’t even make you miss the carbs. He makes what he calls The World’s Tallest Omelet filled with steak, spinach and some grated cheddar cheese; a plate of blueberry muffins made from soy flour; and low carb maple pecan pancakes topped with a little bit of butter. To finish off the meal he makes some fresh whipped cream (with a sugar substitute) to accent the subtle sweetness of a small bowl of strawberries. Top 5 Tips 1. Soy flour has only a quarter of the carbs of white flour, making it a great alternative for low carb baking. But be careful: Soy flour can become dried out, so don't over bake! 2. Club soda is a low carb breakfast staple. Add it to eggs when making an omelet for fluffier results, and to muffin and pancake batters to help them rise. 3. Extracts are a great alternative to the real thing. Try maple, vanilla or almond to get the flavor without the sugar or fat. Just be sure to double check the nutrition label for added sugars. 4. Heavy cream is useful in low carb meal, particularly if you use brands that are labeled "low carb." It can be whipped with or without sugar substitute for a sweet treat with fruit or on its own! 5. A lot of low carb recipes use wheat bran instead of flour. If you are allergic to wheat, oat bran is a great option.

Jack learns that eggs aren't just for breakfast anymore when Frederic shows her some exciting new egg dishes. Recipes include: Onion, Ham and Cheese Frittata; Potato, Leek and Bacon Casserole. Episode Guide Below you’ll find a helpful episode guide for cooking along with Frederic and Jack, as well as tips and recipe rescues. Equipment List: Chef’s knife Dry measuring cups Liquid measuring cup Measuring spoons Small saucepan Colander 8 x 8-inch casserole dish Medium non-stick skillet Medium skillet Whisk Cheese grater Rasp or nutmeg grater Heat-proof rubber spatula Mixing bowl Pepper mill Cutting board Tips How to choose eggs: Eggs are graded AA, A, and B, in descending order of quality and freshness. Buy eggs from busy stores with high turnover. Check eggs in carton for any cracks or soiled shells. A fresh egg will have a very round yolk and a thick white that does not spread out that much. As eggs age, they become runnier. Pre-cooking ingredients for casseroles: Firmer ingredients like potatoes, leeks, etc. need to be pre-cooked because the cooking time of the casserole is not adequate. Softer ingredients like tomatoes and most vegetables often do not need to be pre-cooked. Cleaning leeks: No matter where you buy them or how clean they look on the outside, leeks are very dirty and need to be cleaned thoroughly. Peel and discard the outer layer of each leek. They are easier to clean if you slice them beforehand, or you will probably need to clean them again after cutting. Wash leeks under running water, letting the water get in between the layers of leeks. Or, rinse them in a large bowl of water, changing the water several times. Then spin them in a salad spinner. Cooking eggs – for both casseroles and frittatas: Eggs are very versatile; you can use almost any combination of meat, cheese, vegetables, etc. with eggs. If eggs seem dry while cooking, add more liquid – either milk, cream, half-and-half, etc. Recipe Rescues If your frittata is too browned on the bottom, carefully slice a thin layer off to remove the burnt part. Next time, cook over lower heat.If the casserole or frittata is too dry, it was cooked for too long a time or at too high a heat. Next time, reduce cooking time or temperature, and add slightly more liquid. Use overcooked eggs in a sandwich or salad.If the cheese on top burnt while under the broiler, reposition your broiler rack so that it isn’t quite so high, and watch the dish closely while under the broiler; leave the oven door slightly open so that you can see it.If the casserole or frittata is too dense, be careful not to over-beat the eggs. You also may have needed a little more liquid, or you may have over-cooked it.If the casserole or frittata is too runny, return it to the oven or stovetop, and let cook for a few more minutes over low heat. Next time, you may need to use a little less liquid and let cook slightly longer.

It's another faceoff between the Italian Stallion, Michael Chiarello and the Ragin' Cajun, Jan Birnbaum. The challenge this time? We're going all American with a contest to make the best burgers ever. Gentlemen, start your grills! Gameplan Day Before Party: Put 2 ½ cups of water in bowl, with salt, and lemon juice for Poached Peaches Della Nonna. Cut vanilla beans in half for the boiling water. Peel peaches and poach for 4 or 5 minutes. Cut potatoes into 6 wedges for steak fries. Put potatoes in cool water, with salt and bring to boil. Remove peaches and let cool. Put pint of raspberries and poaching liquid into a blender and puree. Strain. Mix hamburger meat with olive oil, and pre-peeled roasted garlic pieces. Cover with plastic wrap and place in fridge. Toss potatoes into mix of olive oil and barbeque spice. 2 Hours Before Party: On a pre-heated pan place potato wedges into a 450 degree oven for 20 minutes. Cut up portabella mushrooms and put in pan with 6 tablespoons of olive oil. Mix Dijon mustard, garlic paste, thyme, salt, pickle juice, pickles, and peppers for a condiment. Add a ¼ cup of shallots, 2 tablespoons of sliced garlic, and two teaspoons of thyme, salt, and pepper. Add a cup of red wine. Toss in a ½ cup of parsley. Cut onions. Marinate with balsamic vinegar, olive oil, salt and red wine. Mix hamburger meat with tobassco sauce. Mold into patties. At Party: Put hamburgers and onions on grill. Baste hamburger with garlic oil. Top burger with blue cheese. Mix Wet n’ Slippery. Top burger with condiment and sautéed mushrooms. Top burger with onions. Eat and Enjoy!