Pat-Might want to start with some fresh herbs.  Most grocery stores
these days carry fresh basil, cilantro, tarragon, rosemary, etc., even
fresh PARSLEY has flavor, compared to the tasteless dried variety.  All
are MUCH better than the dried, IMHO, and way more fun.  Get ideas how
to use them from most any cookbook (e.g., rosemary with chicken is a
classic combination, but it's also good with fish, lamb, etc.) then
experiment!   Make some pesto with the basil & some garlic, a few pine
nuts if you can take some carbs, some Parmesan cheese (please, fresh
grated!).  Great to enhance a vegetable soup (also great with pasta,
but, well, you know... ;-)  Or try an omelet/scrambled eggs with some
shrimp, grated Gruyere cheese and FRESHLY grated nutmeg (I've had the
same bag of whole nutmegs in the freezer for 20 years, probably use
about 2 a year!)  Play around & don't worry about mistakes, you'll soon
get a feel for what tastes you like with what. Even if you don't like
HOT, try it a little cayenne at first, good in lots of dishes.  It's
usually an acquired taste, but you may be surprised how quickly you get
hooked.  Add a little cumin for a real earthy flavor.  A cardinal rule:
you can always add MORE of something, but it's very difficult to take
some back OUT!  So TASTE as you go!

Dan

=========================
My favorite seasonings for low carb veggies is to boil them in Chicken
Bullion with 1/2 to 1 tsp. of olive oil, salt, pepper, and Garlic (McCormick
Garlic & Herb) and a few shakes of McCormick Vegetable Supreme.  A few
pinches of Kraft's Parm Plus also adds flavor.

Garlic, in almost everything!  Fresh, mind you.  IMO, the only purpose
for garlic powder is if you notice near the end of cooking that you
didn't quite put enough garlic in.

For chicken stir fry type dishes, I'm partial to thyme, ginger and
parsley, preferably fresh, but dried is passable.  Ginger can give a
nice spicy tang to lot of dishes you might not think of adding it to,
substituting for part of the pepper.

Rosemary for lamb.  Fresh is much better than dried.

For anything Italian style, definitely add basil to your oregano.

I'm partial to dill on grilled or baked fish, and in tuna salad, but
I actually prefer the flavor of dried to fresh.  In salads and on
some cooked veggies, I prefer fresh dill.