I am also doing low carb ... but no particular "plan." What I am doing sounds very similar to what you are doing, but I eat a little bit more protein than that. I don't weigh anything, so I am not sure how much. I used to eat a protein bar once a day, but I do not anymore. I also used to drink a shake for breakfast --- and sometimes I still do if I'm in a hurry and I have nothing else handy. But lately I have made a change to that too.
It sounds to me like you don't necessarily need to find different "food" -- but maybe just a different way to prepare
your foods (which might call for the addition of some low carb, low calorie ingredients that you don't have). JerseyGyrl is right. You have to find a way to stick with a particular diet plan. For me, what has kept me able to stick with it is making my meals interesting, using low calorie, low carb -- but very flavorful ingredients. The website that JerseyGyrl suggested is a good one. But they are a LOT of recipes online if you look around.
One way I make my meals more flavorful is that I use a lot of non-traditional spices in my cooking to give them an international flavor (Indian, Mexican, etc.) I use a lot of cumin, turmeric, coriander, garam masla, ginger, curry. For a long time I routinely made a plain, grilled chicken with the same boring spices on it (garlic powder, salt, pepper, etc.). Now, I make a chicken tikka masala (Indian), salsa verde chicken (Mexican); lemon and oregano chicken (Greek). I've also done the same with pork, lamb and beef when I make those dishes.
Veggies also do not have to be boring. Don't get me wrong, I eat a LOT of grilled veggies. They are a staple of my diet. But I do also eat veggies in non-traditional ways that really help sticking to a low-carb diet. For example, when I make my chicken tikka masala or my salsa verde chicken, I make it with mock "rice" that is made from grating cauliflower. I never used to eat cauliflower... because just steamed, it is boring. But when you take some time to prepare it will and add some spices and other ingredients to it, you can make it quite tasty. In the dishes I mentioned above, the cauliflower makes a VERY tasty substitute for the rice that would normally be incorporated into those dishes. Another veggie low carb substitute I use is spaghetti squash. When I'm in the mood for pasta, I make spaghetti squash instead. I do it scampi style with shrimp. It tastes so good that I don't miss pasta at all.
There are also other substitutes that you can use that will also cut calories and fat, not just carbs. (You see a lot of low carb recipes that contain very heavy, fat-laden ingredients that are high calorie -- such as heavy cream, full fat cheese, sour cream, cream cheese, etc.). I try to use such substitutes when I can. For example, I find that Fage 0% Greek Yogurt is a really good substitute for sour cream, with no fat and much lower calories. Friendship 1% whipped cottage cheese is a good substitute for ricotta cheese -- and possibly cream cheese in certain recipes.
Another thing I like (but don't use very often) are Joseph's wraps and pita bread. This one in particular: http://www.josephsbakery.com/p-10222...-Square-Lavash
I see that you have egg beaters as a mid-morning snack. I have been eating those lately too. The other day I stumbled upon this recipe at skinnytaste.com http://skinnytaste.ziplist.com/sousc...omelets-2.html
They came out AMAZING! And the best part is that one batch is enough for my wife and I to have for breakfast Sunday --- and the entire work week. I just pop a couple of them in the microwave for a minute and breakfast is ready!
I made a modification to the recipe to make them lower fat and calorie by using the Eggbeaters Florentine rather than the regular eggs. Also, on a second batch I mixed in friendship 1% ricotta cheese rather than the fat reduced cheese. These two modifications brought the calorie count to about 60 each (120 per serving of two). However, I have to say that the ones made with the fat reduced shredded cheese did taste better.