QUOTE(folsombound @ Jul 22 2008, 04:25 PM) 
I am so SOL now. My doctor wants me on a low carb, low sugar and low cholesterol diet. I think that means I am having carrot sticks and tomatoes for dinner, washed down with orange juice. 
I hate to bring you further down, but carrots and juice are high in carbs.
For quick and tasty dinners, we often have:
* breakfast
* green salad with roasted chicken from the store, balsamic vinegar dressing, sliced almonds, red bell pepper, and whatever other veggie we have handy
* stir fry
* burritos
* chicken sausage -- any of a number of varieties
* chicken quesadillas
* grilled teriyaki chicken, salmon, beef or pork
* Hawaiian Miso Yaki Salmon baked/broiled
Here's the recipe -- slightly adapted from Chef Sam Choy (cut recipe in half if desired, but the leftovers are GREAT cold with salad)
10 6 oz. salmon fillets
¾ cup white miso*
3 tbl. freshly grated ginger
¼ cup sugar
¼ cup rice vinegar
¼ cup Mirin (sweet rice wine)**
1. Rinse salmon and place in marinating container or large casserole dish.
2. Combine remaining ingredients, stir well, and add to salmon. Allow to marinate 1 - 2 hours.
3. Line a broiling pan with aluminum foil and spray with Pam. Place the fish with marinade in the pan and bake at 375 degrees 20 - 30 minutes, depending upon the thickness of the fish. When cooked through, broil a few minutes until salmon is golden brown and sauce is bubbling.
* Miso can be found in the refrigerated Asian section of many grocery stores, near egg roll wrappers.
** SUBSTITUTION: If you do not have Mirin, you can substitute 1/2 cup dry sherry, which has been simmered with 1/6 cup of sugar until sugar has dissolved. Cool before using.
Serve with fried rice and broccoli or green beans that have been steamed and briefly sautéed with garlic and ginger.
* Cajun fish or chicken , pan fried in a minimum of olive oil (I make a large batch of the spice mix so it's always at hand)
* I don't know what this is called -- hm, let's call it the Deb Special. It's very easy to make and works well with fish, pork, chicken or beef. Pat the meat or fish dry with paper towel. Spread one side with a very thin layer of Dijon mustard. Finely mince garlic and shallots and sprinkle some on the mustard. Season with salt and freshly ground pepper. Heat a large skillet or griddle on a medium heat with a small amount of olive oil. Place the meat or fish in the pan, seasoned side down. While the first side is cooking, season the top side exactly the same way. Flip when the first side is browned. Remove from pan when desired level of cooking is reached. NOTE: Spoon some mustard into a small bowl and use that to spread on the meat/fish to avoid contaminating the jar with raw juices.
