I purchased a spiralizer yesterday and used it for the first time tonight to prepare my dinner (zucchini spaghetti).  In 3 words I will summarize how I feel about my new spiralizer...I LOVE IT!  I bought the Farberware Spiraletti.  

My zucchini spaghetti was good for my first time, but there's room for improvement.  My next attempt I will follow a recipe.  I made my own low sugar spaghetti sauce.  It was good.  I bought Adelli's Italian Chicken Meatballs.  OMG, they were delicious and healthy.  I also added fresh white mushroom pieces.

no bites on this yet huh? lol darn, I was hoping for some guidance .. I'd like a dehydrator for chicken, beef and turkey

Cuban Picadillo  http://www.skinnytaste.com/2008/03/picadillo-6-ww-pts.html

Philly Cheese Sloppy Joes (sans bread)  http://www.keyingredient.com/recipes/14745203/philly-cheese- steak-sloppy-joes/?locale=en_US

Unstuffed Cabbage Rolls  http://www.mastercook.com/app/Recipe/WebRecipeDetails?recipe Id=1383435

Cheater Korean Beef Bowl (sans rice) http://damndelicious.net/2013/07/07/korean-beef-bowl/

My surgeon and nutritionist wants me to have 100 grams of protein AND 100 grams of carbs a day.  So occasional bread does fill the bill.  It works much better if toasted, the digestion is much more tolerable.

Typical bread choices happen at breakfast (1/2 of an English muffin, toasted of course). 

Otherwise my carbs are not normally bread per se such as at lunch a little granola with my yogurt, I buy the high protein type.  At dinner, the carbs are usually highest in maybe a small or 1/2 a baked potato, usually about 1/4 cup.  If I have pasta, it is mostly sauce and meatballs and a little penne.

At special events, I may have a roll with butter but typically one small roll is more than enough and normally doesn't settle well on my new stomach if it is soft, warm and moist with lots of butter (i.e. the kind I used to LOVE lol).

At the end of hunting season, we always make a huge batch of venison jerky. My oven has a special drying setting, but for meat, I set it on 175 degrees. We use the meat slicer to slice the slightly frozen meat about 1/4 inch thick or just under. Marinate the slices overnight in a non metal bowl in the frig. We use lots of powdered spices like onion, garlic, chili, paprika, black and white pepper, etc. I also add liquid smoke and whorchester sauce. We usually also add a can of strong beer if we have it. The next morning, drain the meat slices and spread them out on jelly roll sheets. Put in the dryer or oven over night. Flip them over the next morning and return to oven/dryer for another 4 to 6 hours. Should be hard and when you do bend it, the inside should also be dry. You can also remove from cookie sheets the second day and dry directly on the oven racks... It won't be drippy by the second day. Keep in airtight jars in the freezer. Venison is very low in fat and high in protein.

If you are lucky enough to live on the coast, and you have a smoker, you can make fish jerky from those small fish that might otherwise be crab bait. Mix together your favorite dry herbs and spices (I love curry for this), and toss the little fish in it, then smoke until dry. Back when we ate pasta, I would sometimes debone a couple of these little guys and add to the dish as a topping.  My hubby just eats them like large chips.