I highly recommend JB’s Gourmet Nutrition for starters. The e-book is handy as you can print off individual recipes.
Side from that though, pick an animal protein and brown it in extra virgin olive oil, adding coconut oil or butter for more flavor (left over meats/poultry work well too), add frozen/fresh veggies of your choice, a little water, and you desired spices (I use marinade sauces, lots of dry spices, Asian spice packets, etc, etc), cover and simmer on medium/low heat until veggies are tender.
There are hundreds of combos as you can image with this P+F “stir-fry”. Just be creative with the spices - that is the key. If you haven’t experimented with spice combining and you don’t know what you like, you may make a few “just okay” dishes until you learn what works together. For instance, you should use combo spices (like Mrs. Dash) by themselves. In other words, don’t over-whelm the dish with a dozen spices. Either pick a “theme” spice (i.e. Italian, Asian, Indian, Thai, etc) or pick 3-4 of your own and toss them in. I use garlic salt as a base for most dishes, but of course not all. Sesame oil gives a great base flavor as well.
Also, I would make 2-3 meals worth of this dish as it will taste totally different after sitting over-night in the fridge.
Another GREAT idea, especially if you live up north in the “frozen tundra” areas of the world, is crock pot cooking. There are tons of recipes on-line for whole chicken, beef, or pork roasts. Go light or skip the carrots and potatoes though so you keep the carbs low. Then steam a side of veggies with olive oil and again you have tons of P+F combos from this.
Finally, chilli can be a great P+F meal IF you keep the beans low or out and you go easy on the tomato products. A few grams of carbs from the tomatoes won’t hurt, just be sure to replace the reduction in tomatoes with water to keep the consistency.