Dont know if this should go on slim down or recipes

So I might post on both
I was just diagnosed with something and my doc is telling me it might be a good idea to go on a low carb/ high protein diet.

Anyone have any good dinner recipes or ideas of things I make day to day?
I am just starting this out and not sure what to do.

Deb

DH did Atkins/low carb for a LOOONG time (he's since given up) .. but I have a bunch of websites bookmarked that used to help us with meal planning. Not sure if they are too restrictive but it might not hurt to take a look:

Low Carb Friends

Low Carb Cooking

Low Carb Luxury

Oh and Wendy just reminded me - we used to make the mashed cauliflower thing too, its DELICIOUS

Made this tonight and it was REALLY good (but I didn't have any sage so it maybe would be even more flaborful - DH thought it was a little bland but I didn't really).

Roast Chicken-and-Sage Bisque

Traditionally, a bisque is a rich, main-dish soup consisting of puréed seafood and cream. This elegant and easy-to-make version puts leftover roast chicken to delicious use instead.

4 slices bacon
1 cup sliced leeks (white and light-green parts only), about 1 leek
2 garlic cloves, minced
4 cups low-sodium chicken broth
1 bay leaf
1/4 teaspoon dried thyme
2 cups heavy cream
1 sprig fresh sage
1 (16-ounce) bag frozen cauliflower
1 to 2 cups diced roasted chicken
Freshly ground pepper, to taste
Dash freshly ground nutmeg

1.Slice bacon crosswise into 1/4-inch-thick strips. Place in a stockpot, and cook over medium heat until crisp, 5 to 7 minutes. Transfer to a plate lined with paper towels to drain; set aside.

2.Add leeks to pot, and cook until wilted, about 5 minutes. Stir in garlic. Add chicken broth, bay leaf and thyme; bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer for 10 minutes.

3.Pour in heavy cream, and increase heat slightly. Add sage sprig, and simmer for 5 to 10 minutes (the longer it simmers, the stronger the sage flavor will be).

4.Discard sage sprig and bay leaf. Stir in cauliflower, and bring to a boil. Reduce heat, and cook for 5 to 6 minutes. Remove from heat, and let cool slightly. Using a blender or food processor, coarsely purée the soup (leaving some texture) in batches.

5.Return to medium heat. Add chicken, pepper and nutmeg. Heat until chicken is warm, about 5 minutes. Divide bacon among serving bowls, and ladle bisque over top.