My favorite low carb meal requires a trip to my local chop house.

I begin with a leisurely stroll to the salad bar, featuring crisp iceberg lettuce wedges, peppers, cucumber and tomato slices, topped with the creamy bleu cheese dressing.

My entre is a king-size butt of prime-rib (20 oz., only $2 more than the 10 oz. cut!), with horseradish sauce on the side and a 4 oz. order of button mushrooms sauteed in butter. A glass of the dry red house wine is an excellent complement to the tender beef.

The dinner platter is cleared, still holding about 12 oz. of prime rib which the waitress will deposited into a "doggy bag" and, once I get it home, sliced into juicy low-carb tortilla roll-ups for my consumption in days to come.

I opt for a 2 oz. wedge of gouda cheese for my dessert, and a cup of the freshly brewed Columbian or Kona Coast coffee to conclude my meal.

Net Carbs ~ 12-14