I can't suggest 20-minute menus, but you can save money and time by buying in bulk and cooking in bulk. One of the advantages of low carb is that fat is good, and fattier cuts of meat are cheaper. One of my favourite things is to get a pork shoulder roast (butt) rub it with garlic, salt and herbs and slow roast it. It takes longer than 20 minutes, but there's lots of leftovers to reheat (which is fast) or eat cold (even faster). So look for regular ground beef, chicken legs, turkey thighs--they're all cheaper--and cook a bunch at once.

Cabbage is wonderful braised--slice up a head of cabbage as fine as you can. Throw it in a big pot with a half cup of broth, a couple of tablespoons of butter, and some salt. Bring to the boil, stir it up, turn down the heat, cover and cook for about five minutes, maybe a little longer until it's tender. Even if you eat a cup at a time, it will last a while.

Susan