Ronnie, I've been doing the lowcarb way of eating since 1997 extremely consistently (have to... it controls my diabetes perfectly). One thing that provides endless variety is stir-fry. Make a nice stir-fry sauce and keep it in the fridge in a pourable container (dry sherry, soy sauce, grated ginger, garlic, a little splenda) and vary your lowcarb vegetables and meats. I chop up things on the weekend, store in containers in the fridge, and then just throw them in a hot wok during the week when I get home. Another of my fave things is to take the ingredients for lasagna, minus the pasta of course, and layer them in oven-proof individual size casseroles, topped with mozzarella cheese. Bake until hot throughout and golden. You get all the lasagna flavor with very few carbs. Turnips make a great alternative to potatoes in stews, soups, and other comfort foods. Practically indistinguishable. 5 grams of net effective carbs in 1 cup which is maybe a bit more than I use for an entire 6 quart crockpot of stew. I also have several good lowcarb cookbooks. I'll list the best of them if you're interested. I tend to go with fresh whole foods that are of themselves lowcarb and not lowcarb substitutes for high carb things.