I love when I cook low carb and NOT ONE of my guests thinks its low carb!
They thought they were eating a gourmet dinner last night...
Salad - Bleu Cheese Spinach Salad with Cashews
Entree - Grilled petite sirloin
Sides -
Julienned triple squash (yellow, zuc., & cayote) with diced peppers, onions
and a small package of Recipe Bacon Bits - cooked in about a tablespoon of
olive oil, covered - this was a BIG hit!
Beer-basted Buffalo grilled shrimp served on a jicama cake with blackberry
chipolte sauce.
Jicama cake - boiled jicama for about 30 mins in chicken broth and various
seasonings. Drain, put in a blender and puree.  Leave a little chunky.  I
formed into patties and fried in a little olive oil until golden brown on
both sides (next time, I will add an egg to the mix to help hold the patties
together better).
The blackberry chipolte sauce (bought in Fredricksberg, TX) was high in
carbs - 10 for 2 tbs, so i used one tbs and drizzled over two patties - just
a little accent flavor...
No dessert - just didin't have room in the belly!