Dirth of Low-Carb Frozen Dinners

Frustrated by the high carbohydrate content of the typical frozen dinner, I've decided to make my own meals from frozen vegetables, Steak-umms and butter, plus various spices.

Below is a low-quality photo-log of my first attempt, which I assembled to take to work and heat in the microwave oven.  The vegetables heated much more quickly than the meat; I ran it at high power for about seven minutes to get the meat to "medium".

The second time I put one together, I broke the frozen sheets of meat into quarters and arranged them around the perimeter and bunched the vegetables and butter into the center.  This arrangement took only five minutes to cook.

The frozen glass container gets quite wet from condensate, so I've learned to wrap it in a towel for transport.  The towel also serves as a "pot holder" -- the glass becomes too hot to carry after the food is heated.

The solution to the problem of raw meat is, of course, to cook the meat.  But then it's not something I can whip together in an emergency.

Folks might ask, "Haven't you seen the frozen dinners from Atkins?"  "Yes, dear, reader, I have," I might respond.  "But those products contain many nasty chemicals (neurotoxins) and lack enough fat to provide a satisfying meal."