Stuffed mushrooms! While not typically kid-friendly, this is one of our family's favorite dinners (except for Nick who enjoys rice and the raw-no-mushroomed-veggies on these nights, and Linnea, who nibbles on all the ingredients, unstuffed) We use portobello mushroom caps and stuff them with sauteed onion, garlic, tomato, bell pepper, shredded carrot, mushroom steams and sometimes chopped spinach leaves. Top them with plenty of mozzarella cheese and bake for about 15-20 minutes. Oh and we also sometimes put a little cream cheese or guacamole on the bottom of them, which makes it extra yummy but also adds a few carbs. Without the extra stuff though, I estimate these to be about 7-10 carbs/shroom depending on size, veggies used, amount of cheese used, etc. Just thought I'd share! Super yummy, super healthy and pretty low carb. We eat these or grilled portobellos on the nights Ella's BG is just too high for a lot of carbs.